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Fermentation as Tool for Enhancing the Bioactivity and Healthy Benefits...
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Fermentation as Tool for Enhancing the Bioactivity and Healthy Benefits of Food Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".

Deadline for manuscript submissions: closed (31 October 2024) | Viewed by 18322

Special Issue Editors

Dr. José María Landete

E-Mail Website
Guest Editor
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Ctra. La Coruña Km 7.5, 20840 Madrid, Spain
Interests: fermentation; bioactive compound; probiotic; prebiotics; nutraceuticals
Dr. Jose Antonio Curiel

E-Mail Website
Guest Editor
Research and Development of Functional Food Centre (CIDAF), Granada, Spain
Interests: alcohol grade reduction; gluten-free foods; protein expression and purification; sourdough; food phenolics; circular economy; by-products revalorization; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, public concern regarding health has increased. Taking into account that it is expected that more than 35% of the world population will be 65 years old or older in 2050, consumers demand foods that, apart from their nutritional properties, provide them with health benefits. In this sense, recent innovative trends of consumers include a growing demand for fermented and easily digestible foods that contain probiotics as well as prebiotics aimed at better gastrointestinal health. This includes naturally functional foods, such as those that contain bioactive ingredients with high bioavailability that come from vegetable-based foods, or through the revaluation of industrial food by-products with the aim of contributing to the sustainability of the food system. In addition, demands for foods that play a fundamental role in our mental system and mental health is striking. Due to the recent description of the intestinal–brain axis, it has been shown that foods that protect the intestinal microbiota are capable of alleviating symptoms of diseases such as depression and anxiety, as well as others such as obesity, hypertension, diabetes, etc. In short, the food demands of consumers are directed towards the development of fermented foods capable of not only improving the quality and safety of food but also providing in healthy properties to the consumer. Hence, the main topic of this Special Issue is directed towards the application of fermentation processes in any foods, using any technological microorganism, and through processes that exclusively involve enzymes of microbial origin that are capable of producing, improving, and increasing the availability of various compounds whose presence in food may lead to improving the health of consumers—including the description of new probiotics. Short communications, original articles, and reviews are welcome.

Dr. José María Landete
Dr. Jose Antonio Curiel
Guest Editors

Manuscript Submission Information

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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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • fermentation
  • lactic acid bacteria
  • yeast
  • fungi
  • recombinant enzymes
  • probiotic
  • prebiotic
  • polyphenols
  • food by-product valorization
  • bioactive peptides
  • antioxidant
  • anti-hypertensive
  • anti-carcinogenic
  • antimicrobial
  • anti-aging
  • food and beverages
  • nutraceuticals

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Published Papers (7 papers)

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Research

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13 pages, 1080 KiB  
Article
Effect of Fermented Soy Beverage on Equol Production by Fecal Microbiota
by Ana Ruiz de la Bastida, Susana Langa, José Antonio Curiel, Ángela Peirotén and José María Landete
Foods 2024, 13(17), 2758; https://doi.org/10.3390/foods13172758 - 29 Aug 2024
Viewed by 508
Abstract
Soy consumption is associated with health benefits, mainly linked to the ability of the intestinal microbiota to metabolize the glycosylated isoflavones into more bioactive compounds, such as equol. Because Bifidobacterium pseudocatenulatum INIA P815 is able to efficiently deglycosylate daidzin into daidzein, the aim [...] Read more.
Soy consumption is associated with health benefits, mainly linked to the ability of the intestinal microbiota to metabolize the glycosylated isoflavones into more bioactive compounds, such as equol. Because Bifidobacterium pseudocatenulatum INIA P815 is able to efficiently deglycosylate daidzin into daidzein, the aim of this work was to confirm the influence of soy beverages fermented by B. pseudocatenulatum INIA P815 for enhancing equol production by fecal microbiota. Firstly, fecal samples from 17 participants were characterized in vitro, and we observed that 35.3% of them were able to produce equol from daidzein. In addition, the kinetics of equol production and degradation by fecal microbiota were evaluated, determining that 30–85% of equol is degraded after 24 h of incubation. Finally, the influence of fermented soy beverage on improving the production of equol by selected equol-producing fecal samples and by the equol-producing strain Slackia isoflavoniconvertens was analyzed through a colonic model. Fermented soy beverage enhanced the equol production from S. isoflavoniconvertens as well as the fecal samples whose microbiota showed high rates of equol degradation. The results obtained confirm that the fermentation of soy beverages with selected bacterial strains improves the functional properties of these beverages in terms of isoflavone metabolism and equol production. Full article
(This article belongs to the Special Issue Fermentation as Tool for Enhancing the Bioactivity and Healthy Benefits of Food Products)
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26 pages, 3713 KiB  
Article
Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6
by Nang Nwet Noon Kham, Somsay Phovisay, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum, Saisamorn Lumyong, Kalidas Shetty and Chartchai Khanongnuch
Foods 2024, 13(10), 1469; https://doi.org/10.3390/foods13101469 - 9 May 2024
Cited by 2 | Viewed by 960
Abstract
This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non-Saccharomyces yeast, Cyberlindnera rhodanensis DK, as the main targeted microbe. At 30 °C without [...] Read more.
This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non-Saccharomyces yeast, Cyberlindnera rhodanensis DK, as the main targeted microbe. At 30 °C without agitation, C. rhodanensis DK caused changes in key parameters during the fermentation of cashew apple juice (CAJ) in terms of varied pH values and initial sugar concentrations. This result indicated that pure CAJ, with pH adjusted to 6 and with the original 6.85% (w/v) total sugar content, was the most feasible condition, as glucose and fructose were mostly consumed at 12 days of fermentation. A co-culture approach with either Saccharomyces cerevisiae TISTR 5088 or Lactobacillus pentosus A14-6 was investigated to improve both physicochemical and fermentation characteristics. Co-fermentation with S. cerevisiae TISTR 5088 resulted in significantly increased ethanol accumulation to 33.61 ± 0.11 g/L, but diminished bioactive compounds, antioxidant activity, and antidiabetic potential. In contrast, co-fermentation with L. pentosus A14-6 demonstrated excellent outcomes, as it significantly increased sugar consumption and finally remained at only 4.95 g/L compared to C. rhodanensis DK alone, produced lower levels of ethanol at only 19.47 ± 0.06 g/L, and higher total titratable acid (TTA), resulting in a final pH of 3.6. In addition, co-fermentation with this lactic acid bacterium significantly enhanced bioactive compounds and antioxidant activity and also retained potential antidiabetic properties. These findings highlight the feasibility of using tailored microbial fermentation strategies to produce low-alcohol beverages with enhanced health-promoting properties from CAJ; however, product-development processes following health food regulations and sensory evaluation are necessary. Full article
(This article belongs to the Special Issue Fermentation as Tool for Enhancing the Bioactivity and Healthy Benefits of Food Products)
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17 pages, 996 KiB  
Article
Changes in Composition of Some Bioactive Molecules upon Inclusion of Lacticaseibacillus paracasei Probiotic Strains into a Standard Yogurt Starter Culture
by Konstantin V. Moiseenko, Olga A. Glazunova, Olga S. Savinova, Alexander V. Shabaev and Tatyana V. Fedorova
Foods 2023, 12(23), 4238; https://doi.org/10.3390/foods12234238 - 23 Nov 2023
Cited by 1 | Viewed by 1037
Abstract
Incorporation of probiotic Lacticaseibacillus paracasei into a standard yogurt starter culture can drastically improve its health promoting properties. However, besides being an advantage in itself, the incorporation of a new probiotic strain can significantly affect the overall composition of fermented milk. In this [...] Read more.
Incorporation of probiotic Lacticaseibacillus paracasei into a standard yogurt starter culture can drastically improve its health promoting properties. However, besides being an advantage in itself, the incorporation of a new probiotic strain can significantly affect the overall composition of fermented milk. In this article, the effect of incorporation of the L. paracasei probiotic strains (KF1 and MA3) into several standard yogurt starter cultures (consisting of the following strains: Streptococcus thermophilus 16t and either Lactobacillus delbrueckii Lb100 or L. delbrueckii Lb200) was investigated. Such parameters as the degree of proteolysis, antioxidant activity, ACE-inhibitory activity, content of organic acids, profile of FAs and profile of volatile organic compounds were measured, and the influence of the starter culture composition on these parameters was described. It was demonstrated that, at least in the case of the studied strains, yogurt with L. paracasei had an advantage over the standard yogurt in terms of the content of acetoin, acetic acid, butyric acid and conjugated linoleic acid. Moreover, the incorporation of L. paracasei KF1 significantly improved the hypotensive properties of the resulting yogurt. Thus, the presented study provides insight into the bioactive molecules of probiotic yogurt and may be useful for both academia and industry in the development of new dairy-based functional products. Full article
(This article belongs to the Special Issue Fermentation as Tool for Enhancing the Bioactivity and Healthy Benefits of Food Products)
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16 pages, 3191 KiB  
Article
Contribution of Quercetin to the Composition and Antioxidant Properties of Monascus Exopolysaccharides
by Haiyun Yang, Hui Meng, Liuming Xie and Zhibing Huang
Foods 2023, 12(5), 1004; https://doi.org/10.3390/foods12051004 - 27 Feb 2023
Cited by 3 | Viewed by 1757
Abstract
Exopolysaccharides are important metabolites of Monascus with healthy activities. However, the low production level limits their applications. Hence, the aim of this work was to increase the yield of exopolysaccharides (EPS) and optimize liquid fermentation by adding flavonoids. The EPS yield was optimized [...] Read more.
Exopolysaccharides are important metabolites of Monascus with healthy activities. However, the low production level limits their applications. Hence, the aim of this work was to increase the yield of exopolysaccharides (EPS) and optimize liquid fermentation by adding flavonoids. The EPS yield was optimized via both medium composition and culture conditions. The optional fermentation conditions achieved for EPS production of 7.018 g/L were 50 g/L sucrose, 3.5 g/L yeast extract, 1.0 g/L MgSO4·7H2O, 0.9 g/L KH2PO4, 1.8 g/L K2HPO4·3H2O, 1 g/L quercetin, and 2 mL/L Tween-80, with pH 5.5, inoculum size 9%, seed age 52 h, shaking speed 180 rpm, and fermentation culture 100 h, respectively. Furthermore, the addition of quercetin increased EPS production by 11.66%. The results also showed little citrinin residue in the EPS. The exopolysaccharides’ composition and antioxidant capacity of quercetin-modified exopolysaccharides were then preliminarily investigated. The addition of quercetin changed the composition of the exopolysaccharides and the molecular weight (Mw). In addition, the antioxidant activity of Monascus exopolysaccharides was monitored using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS+), and -OH. Monascus exopolysaccharides have good scavenging ability of DPPH and -OH. Furthermore, quercetin increased the scavenging ABTS+ ability. Overall, these findings provide a potential rationale for the application of quercetin in improving the EPS yield. Full article
(This article belongs to the Special Issue Fermentation as Tool for Enhancing the Bioactivity and Healthy Benefits of Food Products)
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15 pages, 1257 KiB  
Article
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization
by Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello and Erica Pontonio
Foods 2023, 12(3), 485; https://doi.org/10.3390/foods12030485 - 20 Jan 2023
Cited by 8 | Viewed by 4122
Abstract
Plant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend [...] Read more.
Plant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend with rice flour, was used to design a novel lactose- and gluten-free yogurt-like (YL) product with suitable nutritional, functional, and sensory features. The growth and the acidification of three different lactic acid bacteria strains were monitored to better set up the biotechnological protocol for making the YL product. Hemp flour conferred the high fiber (circa 2.6 g/100 g), protein (circa 4 g/100 g), and mineral contents of the YL product, while fermentation by selected lactic acid bacteria increased the antioxidant properties (+8%) and the soluble fiber (+0.3 g/100 g), decreasing the predicted glycemic index (−10%). As demonstrated by the sensory analysis, the biotechnological process decreased the earthy flavor (typical of raw hemp flour) and increased the acidic and creamy sensory perceptions. Supplementation with natural clean-label vanilla powder and agave syrup was proposed to further decrease the astringent and bitter flavors. The evaluation of the starter survival and biochemical properties of the product under refrigerated conditions suggests an estimated shelf-life of 30 days. This work demonstrated that hemp flour might be used as a nutritional improver, while fermentation with a selected starter represents a sustainable and effective option for exploiting its potential. Full article
(This article belongs to the Special Issue Fermentation as Tool for Enhancing the Bioactivity and Healthy Benefits of Food Products)
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14 pages, 323 KiB  
Article
Effect of Adding Matricaria recutita L., Cymbopogon citratus, or Mentha piperita L. Extracts to Fermented Orange Beverage: Sensory Evaluation, Physicochemical Characterization, and Prediction of Toxic Risks and Biological Activity In Silico
by Laura Gizele Mascarin, Fernanda Wouters Franco, Rafaela Castro Dornelles, Kássia Caroline Figueredo, Roberta Oliveira Santos, Liliane de Freitas Bauermann, Tatiana Emanuelli, Sabrina Somacal and Cláudia Kaehler Sautter
Foods 2023, 12(2), 243; https://doi.org/10.3390/foods12020243 - 5 Jan 2023
Cited by 4 | Viewed by 2209
Abstract
Fermentation is an important tool in producing functional beverages through agro-industrial wastes, and medicinal and aromatic plants due to the specific content of bioactive molecules. Therefore, this study evaluated the contribution of Matricaria recutita (chamomile), Cymbopogon citratus (lemongrass), or Mentha piperita (peppermint) extracts [...] Read more.
Fermentation is an important tool in producing functional beverages through agro-industrial wastes, and medicinal and aromatic plants due to the specific content of bioactive molecules. Therefore, this study evaluated the contribution of Matricaria recutita (chamomile), Cymbopogon citratus (lemongrass), or Mentha piperita (peppermint) extracts to the phytochemical profile and potential biological effects of a functional fermented orange beverage in vitro and in silico. The concentrations of aromatic herbal extracts that yielded the best sensory performance for fermented beverages were selected for analyses that involved characterizing the fermented beverages. The beverages that received the extracts (2%) had the highest phenolic and flavonoid content and antioxidant potential compared to the control. Hesperidin (124–130 mg L−1), narirutin (66–70 mg L−1), chlorogenic (11–16 mg L−1), caffeic (5.3–5.5 mg L−1), and ferulic (1–1.7 mg L−1) acids were found in the different formulations. The in silico analysis suggested that the evaluated compounds do not present a toxicity risk (mutagenicity, carcinogenicity, hepatotoxicity, and ability to penetrate the blood–brain barrier). Additionally, they can contribute to the biological effects of therapeutic importance, such as antioxidant, gastroprotective, and anti-ulcerative properties, and the Mentha piperita L. extract presented the greatest potential among the evaluated herbs for use in functional fermented beverages. Full article
(This article belongs to the Special Issue Fermentation as Tool for Enhancing the Bioactivity and Healthy Benefits of Food Products)
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Review

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16 pages, 1827 KiB  
Review
Caffeine Synthesis and Its Mechanism and Application by Microbial Degradation, A Review
by Zhipeng Lin, Jian Wei, Yongqiang Hu, Dujuan Pi, Mingguo Jiang and Tao Lang
Foods 2023, 12(14), 2721; https://doi.org/10.3390/foods12142721 - 17 Jul 2023
Cited by 10 | Viewed by 6847
Abstract
Caffeine is a metabolite derived from purine nucleotides, typically accounting for 2–5% of the dry weight of tea and 1–2% of the dry weight of coffee. In the tea and coffee plants, the main synthesis pathway of caffeine is a four-step sequence consisting [...] Read more.
Caffeine is a metabolite derived from purine nucleotides, typically accounting for 2–5% of the dry weight of tea and 1–2% of the dry weight of coffee. In the tea and coffee plants, the main synthesis pathway of caffeine is a four-step sequence consisting of three methylation reactions and one nucleosidase reaction using xanthine as a precursor. In bacteria, caffeine degradation occurs mainly through the pathways of N-demethylation and C-8 oxidation. However, a study fully and systematically summarizing the metabolism and application of caffeine in microorganisms has not been established elsewhere. In the present study, we provide a review of the biosynthesis, microbial degradation, gene expression, and application of caffeine microbial degradation. The present review aims to further elaborate the mechanism of caffeine metabolism by microorganisms and explore the development prospects in this field. Full article
(This article belongs to the Special Issue Fermentation as Tool for Enhancing the Bioactivity and Healthy Benefits of Food Products)
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