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Fermentation
Special Issues
Nutrition and Health of Fermented Foods, 3rd Edition
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Nutrition and Health of Fermented Foods, 3rd Edition

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: 31 July 2024 | Viewed by 3011

Special Issue Editors

Prof. Dr. Guijie Chen

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Guest Editor
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
Interests: fermented foods; fuzhuan brick tea; human health safety; gut microbiota; metabolic syndrome
Special Issues, Collections and Topics in MDPI journals
Dr. Zhuqing Dai

E-Mail Website
Guest Editor
Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Interests: fermented foods; nutrients; carotenoids; gut microbiota; polysaccharides; friuts and vegetables
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

A definition for fermented foods was developed in September 2019 by an expert panel convened by the International Scientific Association for Probiotics and Prebiotics (ISAPP), which defined fermented foods and beverages as “foods made through desired microbial growth and enzymatic conversions of food components”. Fermented foods have long been an important part of the human diet for thousands of years in nearly every culture on every continent. Fermented foods could be served as important and stable sources of human nutrients, such as proteins, vitamins, and minerals.

Currently, fermented foods are attracting increased attention among biologists, nutritionists, technologists, clinicians, and consumers, and numerous encouraging findings about the health-beneficial effects of fermented foods have been extensively obtained, such as anti-inflammatory, anti-allergenic, anti-diabetic, anti-carcinogenic, and anti-hypertensive activities. However, there are still some remaining challenges regarding the “nutrition and health of fermented foods” that need to be explored.

Thus, this Special Issue of Fermentation focuses on the interaction between fermented foods and our health, and it is expected that this Special Issue could substantially expand our knowledge of the health-promoting functions of fermented foods and further stimulate future research. Accordingly, this Special Issue welcomes experts working in the field to submit original experimental studies, and reviews that cover state-of-the-art advances in this important area.

This Special Issue will highlight the most recent advances in, but not limited to, the following subjects:

  • Characterization and potential health-beneficial effects of fermented foods;
  • Changes in physicochemical and biological properties during fermentation;
  • Extraction, identification, and bioactivities of bioactive compounds from fermented foods;
  • Metabolic characteristics and biotransformation of fermented foods in the digestive system;
  • Innovative fermentation approaches to improve the nutrition and health of fermented foods;
  • Modulation of gut microbiota by fermented foods;
  • The potential risk of fermented foods on health.

Prof. Dr. Guijie Chen
Dr. Zhuqing Dai
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  •  fermented foods
  •  nutrition and health
  •  innovative fermentation approaches
  •  multi-omics techniques
  •  fermentation process
  •  metabolic characteristics and biotransformation
  •  molecular mechanisms
  •  potential risk
  •  prebiotic activity

Related Special Issues

Published Papers (3 papers)

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Research

10 pages, 1335 KiB  
Article
Eriobotrya japonica Fermentation with Plant-Derived Lactiplantibacillus plantarum MSC-5T Ameliorates Antioxidant Activity in HEK293 Cells
by Narandalai Danshiitsoodol, Yusuke Inoue, Sachiko Sugimoto, Shrijana Shakya, Masafumi Noda and Masanori Sugiyama
Fermentation 2024, 10(4), 197; https://doi.org/10.3390/fermentation10040197 - 02 Apr 2024
Viewed by 657
Abstract
Oxidative stress from an excess of radical compounds generally impacts apoptosis and inflammation. The use of probiotics, therefore, has emerged as a favorable tool to suppress the formation of reactive oxygen species. In the present study, we investigated the antioxidant activity of plant-derived [...] Read more.
Oxidative stress from an excess of radical compounds generally impacts apoptosis and inflammation. The use of probiotics, therefore, has emerged as a favorable tool to suppress the formation of reactive oxygen species. In the present study, we investigated the antioxidant activity of plant-derived Lactiplantibacillus (L.) plantarum MSC-5T fermented in Eriobotrya japonica (EJ) aqueous extract. In the in vitro study, the extract fermented with the MSC-5T strain markedly decreased the cell death of H2O2-induced HEK293 cells. In addition, the fermented extract showed a protective effect against fungal toxin ochratoxin A (OTA) and citrinin (CTN). Regarding the evaluation of glutathione homeostasis, it can be clearly seen that pretreatment of HEK293 cells with fermented EJ extract greatly increased glutathione (GSH) levels, while unfermented extract did not affect the cellular GSH content. Furthermore, we identified a bioactive compound as pyrocatechol, which displayed significant antioxidation activity. The extract fermented for 48 h with the MSC-5T strain in EJ extract produces 167.4 μg/mL pyrocatechol. Full article
(This article belongs to the Special Issue Nutrition and Health of Fermented Foods, 3rd Edition)
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17 pages, 1155 KiB  
Article
Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods
by Tomislava Grgić, Saša Drakula, Bojana Voučko, Nikolina Čukelj Mustač and Dubravka Novotni
Fermentation 2024, 10(3), 174; https://doi.org/10.3390/fermentation10030174 - 21 Mar 2024
Viewed by 879
Abstract
Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough for flatbread. Sourdough, using flour [...] Read more.
Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough for flatbread. Sourdough, using flour only or flour blended with bran (3:1), was fermented with a LIVENDO LV1 starter at 30 °C for 24 h. The pH value, microbial viable cell count, total titratable acidity and organic acids concentration of the sourdough were measured. The properties of dough and flatbread, depending on the retardation time (24 h and 48 h), sourdough type (oat or barley) and sourdough level (30% or 50% dough weight), were investigated. Oat flour’s limited acidification improved with the inclusion of bran, resulting in a desirable pH, TTA, and lactic to acetic acid ratio after 15 h of fermentation, which were comparable to results achieved with barley sourdough. The sourdough addition slowed down the enzymatic browning of dough during retardation. Dough retardation at 24 h reduced the phytates content (32–38%) and crumb hardness (9–16%), depending on the sourdough type and level. In dough retardation, β-glucans were degraded by up to 9% in the case of oats and by up to 28% in the samples with barley. Overall, adding oat or barley sourdough at a 30% dough weight can be recommended to enhance flatbread’s nutritional value and prolong its shelf life. Full article
(This article belongs to the Special Issue Nutrition and Health of Fermented Foods, 3rd Edition)
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17 pages, 5030 KiB  
Article
Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals
by Nazan Tokatlı Demirok and Seydi Yıkmış
Fermentation 2024, 10(3), 133; https://doi.org/10.3390/fermentation10030133 - 28 Feb 2024
Viewed by 880
Abstract
Watermelon vinegar is a traditional fermented product with antioxidant activity. This study aimed to investigate the antihypertensive and antidiabetic properties of watermelon vinegar treated through ultrasound using the RSM method. We also evaluated the antioxidant activity (CUPRAC and DPPH), bioactive content (total phenolics [...] Read more.
Watermelon vinegar is a traditional fermented product with antioxidant activity. This study aimed to investigate the antihypertensive and antidiabetic properties of watermelon vinegar treated through ultrasound using the RSM method. We also evaluated the antioxidant activity (CUPRAC and DPPH), bioactive content (total phenolics and total flavonoids), mineral composition, phenolic compounds, α-glucosidase inhibition %, ACE inhibition %, of optimized, and α-amylase inhibition % during 24 months of storage of optimized watermelon vinegar. Optimized antidiabetic and antihypertensive activity was achieved at 6.7 min and 69% amplitude. The optimization of gallic acid was the dominant phenolic in the optimized ultrasound-treated watermelon vinegar (UT-WV) and showed a significant decrease during the 24 months of storage. The lycopene content of the UT-WV concentrate was 8.36 mg/100 mL, 8.30 mg/100 mL, 7.66 mg/100 mL, and 7.35 mg/100 mL after 0, 6, 2, and 24 months of storage, respectively. The levels of ACE inhibitory activity, α-glucosidase inhibitory activity, and α-amylase inhibitory activity decreased significantly (p < 0.05) after 24 months of storage. K, with values of 201.03 ± 28.31, was the main mineral in the UT-WV. Therefore, the bioactive components and the antidiabetic and antihypertensive properties of the UT-WV produced by conventional fermentation were necessary. Therefore, further experimental studies are necessary for a better understanding of the possible and potential health effects of watermelon vinegar. Full article
(This article belongs to the Special Issue Nutrition and Health of Fermented Foods, 3rd Edition)
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