Use Of Fermented Foods Research Articles

Identification of lactic acid bacteria found in traditional Shalgam juice using 16S rRNA sequencing and evaluation of their probiotic potential in vitro

This research focuses on the identification of lactic acid bacteria (LAB) isolated from traditionally produced Shalgam juices collected from different locations in Türkiye and the characterization of their probiotic potential in vitro. LAB isolates were identified by 16 S rRNA gene sequencing. The most common strains belonged to Pediococcus acidilactici (54.2%), Lacticaseibacillus sp. (18.8%), L. paracasei (8.3%) and Enterococcus faecalis (6.3%). According to the test results, LAB isolates survived after exposure to low pH (2.0) except Levilactobacillus brevis TS9 and P. acidilactici TS10. All isolates showed tolerance to bile salts (69.78%–147.84%), pepsin (50.10%–159.43%), pancreatin (46.64%–120.12%) and phenol (58.19%–121.84%) at various levels. The isolates E. faecalis TS2 and Lacticaseibacillus sp. TS3 were more resistant to the target microorganisms. The isolates E. faecalis TS2, L. paracasei TS7, P. acidilactici TS41, and P. acidilactici TS43 were highly resistant to the antibiotics. The hydrophobicity of the isolates toward xylene ranged from 2.32% to 58.56% and P. acidilactici TS42 showed a high hydrophobicity of 58.56%. The ability of auto-aggregation and co-aggregation varied from 3.59% to 23.67% and 0.85–29.37%, respectively. The isolates showing the best probiotic properties (Lacticaseibacillus sp. TS3, Lacticaseibacillus sp. TS11, and L. paracasei TS33) were tested for their ability to produce short-chain fatty acids. The acetate, butyrate and propionate production of the isolates varied between 4040 and 8135, 1025–1255 and 14620-17225 μg/mL, respectively. Butyrate production of the isolates were higher than the control group. These results indicated that LAB originated from Shalgam juice could be proposed as probiotic candidates for use in fermented foods.

Dry fermented vegetable products of long-term storage and their integration into the diet of astronauts

Relevance. Fermentation makes it possible to improve the properties of the final product, increase its nutritional value and organoleptic characteristics. It has been scientifically proven that the use of fermented foods (with high nutritional and biological value) on a regular basis has a positive effect on human health, increases immunity, improves the functioning of the gastrointestinal tract. Dry fermented products with a long shelf life can be recommended as part of the diet in space. The aim is to creation of a dry base for fermented long-term storage beverages based on cabbage and table carrots, applicable in the diet of space nutrition. Objects and methods of research. The objects of the study were the domestic hybrid of white cabbage F1 Severyanka and the domestic variety of carrot table Margosha, and the dry fermented products obtained from them. Results. It was found that, according to biochemical and organoleptic quality indicators, the domestic hybrid of white cabbage F1 Severyanka and the domestic carrot variety Margosha are suitable for various types of processing, including fermentation and manufacture of dried fermented products. The comparison of the number of microorganisms in fermented cabbage and cabbage dehydrated by LTVD (low temperature vacuum drying) and VFD (vacuum freeze drying methods was carried out. The survival rate of microorganisms was 1.62 times higher in LTVD. The ways of accelerating the fermentation process of table carrots are considered. The expediency of using starter cultures obtained on the basis of the fermented product has been confirmed. It has been found that using starter cultures in the form of a fermented product dried by the LTVD method accelerates fermentation and allows you to reach the desired pH level 1.33 times faster than the base one and does not affect the final organoleptic characteristics.

Regulatory Ability of Lactiplantibacillus plantarum on Human Skin Health by Counteracting In Vitro Malassezia furfur Effects.

The skin serves as the first barrier against pathogen attacks, thanks to its multifunctional microbial community. Malassezia furfur is a commensal organism of normal cutaneous microflora but is also a cause of skin diseases. It acts on different cell pattern recognition receptors (TLRs, AhR, NLRP3 inflammasome) leading to cellular damage, barrier impairment, and inflammatory cytokines production. Lactobacillus spp. Is an endogenous inhabitant of healthy skin, and studies have proven its beneficial role in wound healing, skin inflammation, and protection against pathogen infections. The aim of our study is to demonstrate the ability of live Lactiplantibacillus plantarum to interfere with the harmful effects of the yeast on human keratinocytes (HaCat) in vitro. To enable this, the cells were treated with M. furfur, either alone or in the presence of L. plantarum. To study the inflammasome activation, cells require a stimulus triggering inflammation (LPS) before M. furfur infection, with or without L. plantarum. L. plantarum effectively counteracts all the harmful strategies of yeast, reducing the phospholipase activity, accelerating wound repair, restoring barrier integrity, reducing AhR and NLRP3 inflammasome activation, and, consequently, releasing inflammatory cytokines. Although lactobacilli have a long history of use in fermented foods, it can be speculated that they can also have health-promoting activities when topically applied.

Comparison of the relative impacts of acute consumption of an inulin-enriched diet, milk kefir or a commercial probiotic product on the human gut microbiome and metabolome

It has been established that the human gut microbiota is central to health, and, consequently, there has been a growing desire to positively modulate its composition and/or function through, for example, the use of fermented foods, prebiotics or probiotics. Here, we compare the relative impact of the daily consumption of an inulin-enriched diet (n = 10), a commercial probiotic-containing fermented milk product (FMP) (n = 10), or a traditional kefir FMP (n = 9), over a 28-day period on the gut microbiome and urine metabolome of healthy human adults. None of the treatments resulted in significant changes to clinical parameters or biomarkers tested. However, shotgun metagenomic analysis revealed that kefir consumption resulted in a significant change in taxonomy, in the form of an increased abundance of the sub-dominant FMP-associated species Lactococcus raffinolactis, which further corresponded to shifts in the urine metabolome. Overall, our results indicated that daily consumption of a single portion of kefir alone resulted in detectable changes to the gut microbiota and metabolome of consumers.

Safety evaluation of Neurospora crassa mycoprotein for use as a novel meat alternative and enhancer.

Cultivation of filamentous fungi to produce sustainable, nutrient rich meat replacements has recently attracted significant commercial and research interest. Here, we report evidence for the safety and nutritional value of Neurospora crassa mycoprotein, a whole mycelium food ingredient produced by fermentation and minimal downstream processing. N. crassa has a long history of human use in fermented foods and in molecular biology research. A survey of studies that used N. crassa in animal feed revealed no adverse effects to the health of the animals. Furthermore, a review of the literature found no reports of confirmed allergenicity or toxicity in humans involving N. crassa. Genomic toxigenicity analysis and in vitro testing did not identify any toxins in N. crassa mycoprotein. Two independent genomic allergenicity studies did not identify proteins that would be considered a particular risk for allergenic potential. Furthermore, nutritional analysis demonstrated that N. crassa mycoprotein is a good source of complete protein and is rich in fiber, potassium, and iron. Taken together, the presented data and the history of human use without evidence of human or animal harm indicate that foods containing N. crassa can generally be regarded as safe.

Knowledge of fermentation and health benefits among general population in North-eastern Slovenia

BackgroundFermented foods are staples of the human diet and fermentation process has been used by humans for thousands of years. The preparation of fermented foods was performed in the past without knowledge of the role of microorganisms involved. Nowadays, fermented foods, due to their proclaimed health benefits for consumers, are becoming increasingly popular. Our study was constructed to provide data on awareness and use of fermented foods among people in North-eastern Slovenia.MethodsThe cross-sectional study included 349 individuals (16–89 years of age). An online survey was designed to assess the participants' knowledge of fermentation, fermented foods, the consumption of fermented foods and awareness of the health benefits. Data were collected from March to June 2021 and analyzed using IBM SPSS 27.0.ResultsCompared with the youngest participants (< 21 years) knowledge of fermentation was higher in older individuals (p < 0.001). More than a half of the participants recognized the role of lactic acid bacteria and yeasts in fermentation process, however, only 18.3% of participants were aware of the role of the molds. Only 25.9% of the participants have become acquainted with fermented foods at home and 62.2% of them were aware of health benefits of fermented foods, but mostly on gastrointestinal health and the immune system.ConclusionsAs people today live predominantly in urban areas and incline towards westernized foods, they often lack the knowledge of fermentation and awareness regarding the nutritional value of fermented foods and their preparation. Steps should be taken to educate younger generations regarding the health benefits of fermented foods especially considering that most of them expressed their interest in learning more about the process.

Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates.

In this study, the bacterial community of galchi-baechu kimchi was determined using culture-based and culture-independent techniques (next generation sequencing:NGS), and showed discrepancies between results. Weissella koreensis and Pediococcus inopinatus were the dominant species according to the NGS results, while Bacillus species and P. inopinatus were dominant in the culture-dependent analysis. To identify safe starter candidates, sixty-five Bacillus strains isolated from galchi-baechu kimchi using culture-dependent methods were evaluated for their antibiotic resistance, presence of toxin genes, and hemolytic activity. Strains were then assessed for salt tolerance and protease and lipase activity. As a result, four strains-B. safensis GN5_10, B. subtilis GN5_19, B. velezensis GN5_25, and B. velezensis GT8-were selected as safe starter candidates for use in fermented foods.

Potential contribution of beneficial microbes to face the COVID-19 pandemic

The year 2020 will be remembered by a never before seen, at least by our generation, global pandemic of COVID-19. While a desperate search for effective vaccines or drug therapies is on the run, nutritional strategies to promote immunity against SARS-CoV-2, are being discussed. Certain fermented foods and probiotics may deliver viable microbes with the potential to promote gut immunity. Prebiotics, on their side, may enhance gut immunity by selectively stimulating certain resident microbes in the gut. Different levels of evidence support the use of fermented foods, probiotics and prebiotics to promote gut and lungs immunity. Without being a promise of efficacy against COVID-19, incorporating them into the diet may help to low down gut inflammation and to enhance mucosal immunity, to possibly better face the infection by contributing to diminishing the severity or the duration of infection episodes.

Efeito fitoterápico de plantas medicinais sobre a ansiedade: uma breve revisão

A ansiedade é um dos sintomas mais comuns associados ao estilo de vida moderno. Em contrapartida, percebe-se o aumento pela procura de práticas integrativas e complementares como a fitoterapia para amenizar os sintomas associados à ansiedade. Dessa maneira, esse artigo tem por objetivo listar os fitoterápicos mais utilizados no tratamento da ansiedade. Trata-se de uma revisão de literatura dos últimos 18 anos, onde foi pesquisado sobre o funcionamento e a aplicação de fitoterápicos e seus efeitos benéficos para promoção de saúde, especialmente na ansiedade. Entre os fitoterápicos de efeito carminativos estão a valeriana (Valeriana officinalis), hortelã (Mentha) e camomila (Matricaria chamomilla), Flor de Laranjeira (Citrus X sinensis), Erva Cidreira (Melissa officinalis) e Capim Limão (Cymbopogoncitratus) que podem tratar de dores agudas e serem sedativas, ainda, o maracujá (Passiflora edulis), e em casos de insônia inclui-se também espinheiro-branco (Crataeguslaevigata), e lúpulo (Humuluslupulus). Em relação aos compostos bioativos, a utilização de alimentos fermentados, de óleos essenciais – especialmente ômega 3, flavonoides, mostraram-se potenciais tratamentos alterativos para a ansiedade.

Caregivers' knowledge and use of fermented foods for infant and young children feeding in a rural community of odi, gauteng province, South Africa.

Fermented foods have positive health effects in adults and children if consumed regularly. However, lack of knowledge and perceptions to-wards fermented foods may limit their usage. This study aimed to assess the caregivers' awareness and usage of fermented foods for feeding children in peri-urban/rural communities of Gauteng Province. A qualitative exploratory study was conducted in June, 2012, in a peri-urban/rural community to assess the awareness and use of fermented foods by child caregivers attending a local antenatal clinic through focus group discussions. Thirty three caregivers participated in the study; however 29 indicated their demographic profiles. Four major themes that emerged from the analysis included knowledge on fermented foods, perceived benefits of fermentation, varied views about fermentation and feeding practices. Fermented foods that caregivers, their families and community members consume include ting, fat cakes, dumplings, sorghum beer and mageu. Findings also showed that children consumed fermented foods in form of soft ting porridge; and yoghurt, marketed as Activia and Danone commercial brands. Also, caregivers were not comfortable feeding their children with fermented foods, indicating their limited knowledge on the nutri-tional value of these foods. It is critical to promote caregivers' knowledge and use of fermented foods for feeding infants and young children in South African rural communities.

Use of fermented foods to combat stunting and failure to thrive: background of the study

Use of fermented foods to combat stunting and failure to thrive: background of the study

Use of fermented foods to combat stunting and failure to thrive: background of the study

am humbled and delighted to receive the Ninth John M. Kinney nternational Nestle Award for Pediatric Nutrition on behalf of yself and my colleagues. My curiosity and fascination for health and nutrition research ere augmented during the course of my master’s dissertation on he nutritional status of children residing in an orphanage. After uccessfully completing my master’s degree in foods and nutrition rom the University of Delhi (Institute of Home Economics) in 998, I joined the Nutrition Foundation of India, a premier nonovernmental voluntary organization dedicated to nutrition reearch and education, to pursue my keen interest in nutrition esearch. Later I became involved in the logistics and activities of he Centre for Research on Nutrition Support Systems (CRNSS), a ister organization of the Nutrition Foundation of India, headed by r. Sarath Gopalan. One of the main aims of the center is to foster esearch directed to providing a health approach that is preventive nd supportive rather than only prescriptive. During my time at the CRNSS I had the opportunity to evaluate he nutritional status of preschool children residing in urban slums f Delhi and attend the Diet Counseling Unit of the center whose opulation reflected a substandard state of health and nutrition. his profound fact was very disturbing. The dietary deficiencies in oor children are often aggravated by frequent diarrheal episodes, hich are common in the unhygienic environment. Apart from utrient losses in such diarrheal episodes, repeated gastrointestinal nfections affect the structure and function of intestinal villi in hese children. Even though infant and child mortality rates have eclined significantly with the vigorous child-survival strategies in ndia, the survivors remain stunted and undernourished and fail to hrive.1 Therefore, it is important that increased attention is paid to he nutritional status of the survivors. Our interest in the possible ole of probiotics in treating children who fail to thrive was riggered by a thought-provoking discussion with Dr. C. Gopalan, resident of the Nutrition Foundation of India. The need for ocused studies in the community setting that would promote rowth among such children motivated us to further explore the easibility of fermented foods. It seemed an attractive alternative to ntibiotic therapy to restore intestinal homeostasis. Thus we began ur foray into the amazing area of probiotics. Our study2 was the esult of an intense search over the next few days for documented fficacy of the use of probiotics. The statement by Louis Pasteur (1869), that “the role of the nfinitely small in nature is infinitely large,” has immense signifcance in view of the growing interest in the application of probitics in human health and disease. The use of probiotics was dvocated by the Russian Nobel laureate Elie Metchnikoff who redited the long lives of certain Bulgarian and Russian citizens to he consumption of fermented milk products with lactic acid ultures. His theory of longevity posited the idea that putrefaction n the human gut created a shorter life and that fermented dairy roducts could restore the gut to proper balance and full health.3

Knowledge, attitude and usage patterns of fermented and germinated complementary foods in Nigeria.

A detailed general information questionnaire was used to elicit information from 400 households in two urban and two rural communities each in Anambra and Enugu states in Nigeria. The results showed that over 85% of the sample population in both states were familiar with fermentation as a food processing method. Only 1.01% was familiar with germination as a processing step in traditional food preparation. Preference (15-54%), cost (4-16%), mother's advice (2-14%) and medical advice (4-5%) in the 4 locations largely influenced choice of foods. The amount of money spent on complementary foods in surveyed families ranged from less than Naira 100 (US dollars 1.11) to more than Naira 400 (US dollars 4.44) per month. Fermented complementary foods were mostly homemade though some mothers used a variety of commercial complementary foods as well. In general, 86.5-95% of the mothers interviewed had used fermented foods; 13.5% had neither used nor germinated foods. The food most frequently fermented was corn (71.82-86.69%). The period of fermentation varied from less than 1 day to over 3 days, and fermented foods were introduced to infants from 4-6 months after birth mainly as a cultural practice. Other reasons for the use of fermented foods varied from improving taste, helping the child grow, and removing toxins to improving nutrient contents of foods. Fermented foods were stored in buckets covered with water or in a refrigerator. Improved technology in the production of fermented complementary foods will reduce the tedious work involved in processing and improve quality of foods consumed by children.

Use of fermented foods to combat stunting and failure to thrive

OBJECTIVES: With the adoption of vigorous child survival strategies, infant and child mortalities in India have declined significantly, even among the poorest, most undernourished segments of the population. Of the surviving infants and children, however, many remain stunted and undernourished. The present study was based on the hypothesis that failure to thrive is the result of damage to the gut epithelium incurred during repeated bouts of gastrointestinal infections. Promoting the regeneration of the damaged gut epithelium through the use of lactobacillus-rich fermented foods may yield beneficial results. This low-cost procedure can be widely used, even in poor communities. The objectives of this study were to investigate the effect in poor Indian communities of supplementation with a probiotic on the growth of children (aged 2 to 5 years) with growth retardation and assess the difference in morbidity between those receiving the supplement ( n = 50) and the control group ( n = 50), mainly with respect to the frequency, severity, and duration of diarrheal episodes. METHODS: One hundred children aged 2 to 5 y from an urban slum of New Delhi were matched for their age (±36 d), sex and weight (±1 kg) and assigned to one of two groups (experimental n= 50 and control n= 50). The experimental group received a probiotic supplement (50 ml curd containing Lactobacillus acidophilus) and the control group received an isocaloric supplement daily for 6 mo. Weight, height, and morbidity profile with respect to diarrhea, fever, cough, and cold was recorded. RESULTS: Increases in weight ( P < 0.002) and height ( P < 0.001) were significantly greater in the experimental group than in the control group. In addition, after 6 mo, of supplementation, there were fewer cases of diarrhea ( P < 0.005) and fever ( P < 0.001) in the intervention group then in the control group. CONCLUSIONS: From this study, it can be concluded that 6 mo of probiotic supplementation may be beneficial with respect to decrease in diarrheal morbidity and accelerated growth in the experimental group.

Fermentation--a traditional anti-diarrhoeal practice lost? The use of fermented foods in urban and rural Kenya.

Whereas modern dietary advice emphasizes the importance of freshly preparing food, many African communities leave food to ferment. Fermentation of cereals is a traditional method of reducing the microbial contamination of porridges. Beliefs and consumption patterns of fermented food were examined among mothers of children aged under five and health workers in a rural and urban community in Kenya. The majority (83%) of rural mothers reported that their families regularly consumed fermented food and over half (66%) gave their young children fermented food. In the urban area, fewer mothers (56%) reported that their families ate fermented food and only (40%) gave their children some kind of fermented food. Several reasons for the declining uses of fermented food were given including education by health workers that fermented foods were bad, declining production and availability, and substitution of traditional foods by commercial products such as soft drinks. Health educators need to consider that mothers may be missing out on a potentially useful means of preventing diarrhoea in their children.

An overview of the use of fermented foods for child feeding in Tanzania

About 50% of young children in Tanzania suffer from protein‐energy malnutrition (PEM). Immediate causes of malnutrition related to food are low protein and energy content of the diet, inadequate frequency of feeding, the presence of antinutritional factors in the diet and a high prevalence of diarrhoea and other diseases. This paper discusses several merits of fermented foods which may significantly contribute to an improvement in the nutritional situation for young children. Use of fermented foods for child feeding is declining in Tanzania for various reasons, among them the time necessary for their preparation and the availability of cheaper, more easily prepared substitutes. This paper reports a survey of the present use of fermented foods in Tanzania and describes processing and preparation techniques, ingredients used and consumption patterns. Fermented foods are prepared from cereals, milk and cassava by different ethnic groups. This paper attempts to elucidate the potential effect of these fermente...

1. Nutritional strategies to prevent diarrhoea among children in developing countries

This paper discusses various ways in which diarrhoea may be prevented from occurring in children living in developing countries, where it is still a major cause of morbidity and mortality. Possible strategies include promotion of breastfeeding, dietary supplementation with vitamin A, zinc and iron, the prevention of protein-energy malnutrition as far as possible, and improvement in the standard of preparation and hygiene of available weaning foods, involving in particular the wider use of fermented foods.

Hazards of Mycotoxins to Public Health

Since the discovery of aflatoxins, the ultimate question concerning mycotoxins in general is whether they relate to human as well as animal health. Sources of information on this question include results of several food and health surveys done in various countries. These studies have examined the possible relationship of mycotoxin contamination of foodstuffs and the incidence of endemic human diseases in geographically defined regions. In addition, reports linking toxin contamination of dietary items and isolated cases of disease have also come from certain countries. Most of these reports have been concerned with aflatoxins which are among the more easily detected mycotoxins in foods. Suitable analytical methods for the more obscure mycotoxins are sorely needed. Certain recognized diseases which might be attributable to mycotoxins require further investigation. Factors favoring mycotoxin contamination of human foods are usually quite obvious, involving improper harvesting and methods of food storage that favor fungus contamination and growth. Use of fermented foods and beverages by native populations may offer certain risks to health; the role of regional food customs and climatic factors favoring fungus contamination of foods are also important. Proper inspection and control of food by governmental agencies as protective measures should be emphasized.