Submit to Nutrients Review for Nutrients Propose a Special Issue

Journal Browser

► Journal Browser

Health Effects of Fermentation

Special Issue Editors
Special Issue Information
Keywords
Published Papers

A special issue of Nutrients (ISSN 2072-6643).

Deadline for manuscript submissions: closed (15 October 2019) | Viewed by 49404

Share This Special Issue

Special Issue Editor

Dr. Christèle Humblot

E-Mail Website
Guest Editor

Institute of Research for Development, France
Interests: cereal; fermentation; food; function; gut; Lactobacillus; nutrition; microbiota; mineral; vitamin

Special Issue Information

Dear Colleagues,

Fermentation is one of the oldest food processing technologies known to humankind. Almost all edible materials are fermented around the world, using different processes and leading to a huge diversity of food products. Fermentation also occurs in the gut, with not digested nutrients as substrates. Most of the works dealing with health effect of fermentation have primarily focused on the modulation of gut microbiome through the action of prebiotic and probiotic. Despite the numerous articles available, most still focus on a description of the actors of fermentation. Fermented foods can also be a source of prebiotics and probiotics, but still, only a limited variety of food has been investigated, thus leading to a failure to find new sources of microorganisms with interesting properties. The health-related functional properties of the microorganisms are less studied, but many other health-related bioactive compounds are produced from fermentation.

This Special Issue of Nutrients entitled “Health Effects of Fermentation” welcomes the submission of manuscripts describing original research or reviews of scientific literature. Linking fermentation and health is needed, dealing with evidence on the effect of functional molecules derived from gut and food fermentation on health.

Dr. Christèle Humblot
Guest Editor

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. Nutrients 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
Food
Function
Gut
Health

Published Papers (4 papers)

Download All Papers

Research

Jump to: Review

21 pages, 1876 KiB

Open AccessArticle

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

by Carlo Giuseppe Rizzello, Piero Portincasa, Marco Montemurro, Domenica Maria Di Palo, Michele Pio Lorusso, Maria De Angelis, Leonilde Bonfrate, Bernard Genot and Marco Gobbetti

Nutrients 2019, 11(12), 2954; https://doi.org/10.3390/nu11122954 - 04 Dec 2019

Cited by 65 | Viewed by 11562

Abstract

As a staple food, bread digestibility deserves a marked nutritional interest. Combining wide-spectrum characterization of breads, in vitro nutritional indices, and in vivo postprandial markers of gastrointestinal function, we aimed at comparing the digestibility of sourdough and baker’s yeast breads. Microbiological and biochemical data showed the representativeness of the baker´s yeast bread (BYB) and the two sourdough breads (SB and t-SB, mainly differing for the time of fermentation) manufactured at semi-industrial level. All in vitro nutritional indices had the highest scores for sourdough breads. Thirty-six healthy volunteers underwent an in vivo challenge in response to bread ingestion, while monitoring gallbladder, stomach, and oro-cecal motility. SB, made with moderate sourdough acidification, stimulated more appetite and induced lower satiety. t-SB, having the most intense acidic taste, induced the highest fullness perception in the shortest time. Gallbladder response did not differ among breads, while gastric emptying was faster with sourdough breads. Oro-cecal transit was prolonged for BYB and faster for sourdough breads, especially when made with traditional and long-time fermentation (t-SB), whose transit lasted ca. 20 min less than BYB. Differences in carbohydrate digestibility and absorption determined different post-prandial glycaemia responses. Sourdough breads had the lowest values. After ingesting sourdough breads, which had a concentration of total free amino acids markedly higher than that of BYB, the levels in blood plasma were maintained at constantly high levels for extended time. Full article

(This article belongs to the Special Issue Health Effects of Fermentation)

► Show Figures

Figure 1

11 pages, 1365 KiB

Open AccessArticle

Lactobacillus plantarum P2R3FA Isolated from Traditional Cereal-Based Fermented Food Increase Folate Status in Deficient Rats

by Aynadis Tamene, Kaleab Baye, Susanna Kariluoto, Minnamari Edelmann, Fabrice Bationo, Nicolas Leconte and Christèle Humblot

Nutrients 2019, 11(11), 2819; https://doi.org/10.3390/nu11112819 - 18 Nov 2019

Cited by 20 | Viewed by 3701

Abstract

Folate deficiencies are widespread around the world. Promoting consumption of folate-rich foods could be a sustainable option to alleviate this problem. However, these foods are not always available. Cereals, being a staple food, could contribute to folate intake. They are fermented prior to consumption in many African countries, and fermentation can modify the folate content. In Ethiopia, injera is a widely consumed fermented flat bread. The main drivers of its fermentation are lactic acid bacteria (LAB). The aim of this work was to isolate and identify folate-producing LAB from injera fermented dough and to evaluate their ability to increase folate status after depletion in a rat model. Among the 162 strains isolated from 60 different fermentations, 19 were able to grow on a folate-free culture medium and produced 1 to 43 µg/L (24 h, 30 °C incubation). The four highest folate producers belonged to the Lactobacillus plantarum species. The most productive strain was able to enhance folate status after depletion in a rat model, despite the relatively low folate content of the feed supplemented with the strain. Folate-producing L. plantarum strain has potential use as a commercial starter in injera production. Full article

(This article belongs to the Special Issue Health Effects of Fermentation)

► Show Figures

Figure 1

16 pages, 1382 KiB

Open AccessArticle

Lactobacillus acidophilus-Fermented Germinated Brown Rice Suppresses Preneoplastic Lesions of the Colon in Rats

by Sing-Chung Li, Han-Pei Lin, Jung-Su Chang and Chun-Kuang Shih

Nutrients 2019, 11(11), 2718; https://doi.org/10.3390/nu11112718 - 09 Nov 2019

Cited by 25 | Viewed by 13140

Abstract

Colorectal cancer (CRC) is a cancer associated with chronic inflammation. Whole grains and probiotics play a protective role against CRC. Fermented grains are receiving increased attention due to their anti-inflammatory and anti-cancer activities. Our previous study found that a combination of germinated brown rice (GBR) with probiotics suppressed colorectal carcinogenesis in rats. However, the cancer-preventive effect of probiotic-fermented GBR has not been reported. This study investigated the preventive effect and possible mechanism of GBR fermented by Lactobacillus acidophilus (FGBR) on colorectal carcinogenesis in rats induced by 1,2-dimethylhydrazine (DMH) and dextran sulfate sodium (DSS). DMH/DSS treatment induced preneoplastic aberrant crypt foci (ACF), elevated serum levels of tumor necrosis factor (TNF)-α, interleukin (IL)-6 and IL-1β, as well as decreased pro-apoptotic Bax expression. GBR and FGBR reduced the primary ACF number and decreased TNF-α, IL-6 and IL-1β levels. GBR and FGBR at the 2.5% level increased pro-apoptotic cleaved caspase-3 and decreased anti-apoptotic B-cell lymphoma 2 (Bcl-2) expressions. FGBR at the 2.5% level further reduced the number of sialomucin-producing ACF (SIM-ACF) and increased Bax expression. These results suggest that FGBR may inhibit preneoplastic lesions of the colon via activating the apoptotic pathway. This fermented rice product may have the potential to be developed as a novel dietary supplement for CRC chemoprevention. Full article

(This article belongs to the Special Issue Health Effects of Fermentation)

► Show Figures

Graphical abstract

Review

Jump to: Research

24 pages, 649 KiB

Open AccessReview

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

by Francesca Melini, Valentina Melini, Francesca Luziatelli, Anna Grazia Ficca and Maurizio Ruzzi

Nutrients 2019, 11(5), 1189; https://doi.org/10.3390/nu11051189 - 27 May 2019

Cited by 218 | Viewed by 20486

Abstract

Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide. Formation of antioxidant, bioactive, anti-hypertensive, anti-diabetic, and FODMAP-reducing components in fermented foods are mainly presented and discussed. Fermentation was found to increase antioxidant activity of milks, cereals, fruit and vegetables, meat and fish. Anti-hypertensive peptides are detected in fermented milk and cereals. Changes in vitamin content are mainly observed in fermented milk and fruits. Fermented milk and fruit juice were found to have probiotic activity. Other effects such as anti-diabetic properties, FODMAP reduction, and changes in fatty acid profile are peculiar of specific food categories. Full article

(This article belongs to the Special Issue Health Effects of Fermentation)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Health Effects of Fermentation

Share This Special Issue

Special Issue Editor

Special Issue Information

Keywords

Published Papers (4 papers)

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI