Antioxidant Activity of Fermented Foods and Food Microorganisms
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".
Deadline for manuscript submissions: closed (31 May 2024) | Viewed by 54906
Special Issue Editor
Interests: microbiology; fermentation; antioxidants; carotenoid; alkaloid; genomics; biological chemistry; microbial biotechnology; enzyme characterization; natural product biosynthesis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented foods are defined as foods and beverages produced through the action of microorganisms and the conversion of food components by microbial enzymes, which cause desirable biochemical changes and significant modifications. Recently, fermented foods have been considered to be a valuable pool of functional bioresources for preventing human disease and maintaining health beyond just human survival. The biological functions of fermented foods, including their antioxidant, anti-obesity, anti-diabetic, anti-cancer, and anti-inflammatory activities, result from the microorganisms that play a major role in fermentation, providing both useful microbial enzymes and enzymatic bioconversion products.
Oxidative stress represents an imbalance between the production of reactive oxygen species and the biological ability to detoxify the reactive intermediates. This biological activity plays a crucial role in the development of age-related diseases, including diabetes, cancer, obesity, and metabolic syndrome. Therefore, diverse synthetic and natural antioxidants have received increasing interest from the scientific and industrial fields of nutraceutical research and development, due to their abilities to maintain human health and prevent serious human diseases. In particular, natural antioxidants, such as polyphenols, carotenoids, flavonoids, and anthocyanins, have been considered to be promising as a result of their excellent activities and non-toxic properties. Humans can sufficiently supplement these natural antioxidants through the ingestion of fermented foods, which is why the regular consumption of fermented foods could become a necessity.
This Special Issue focuses on the antioxidant activity of fermented foods, and also includes the biosynthesis and mass production of antioxidants from fermented foods and food microorganisms (e.g., lactic acid bacteria, yeast, fungi, bacteria, etc.), as well as the evaluation of their antioxidative functions. Recent research articles and review papers describing fermented food-derived antioxidants will be welcome in this Special Issue of Antioxidants.
Prof. Dr. Myung-Ji Seo
Guest Editor
Manuscript Submission Information
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Keywords
- fermented foods
- antioxidants
- microorganisms
- fermentation
- biosynthesis
- carotenoid
- flavonoid
- isoflavone
- vitamin
- biological properties
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