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Fermentation
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Bioactive Compounds in Grain Fermentation: 2nd Edition
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Bioactive Compounds in Grain Fermentation: 2nd 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 May 2025 | Viewed by 2269

Special Issue Editors

Dr. Peng Wu

E-Mail Website
Guest Editor
School of Chemical and Environmental Engineering, Soochow University, Suzhou, China
Interests: carbohydrate; in vitro digestion; nutrient absorption; fermentation; probiotics; in vitro gastrointestinal models; enzymatic hydrolysis; milk proteins; microcapsules
Special Issues, Collections and Topics in MDPI journals
Dr. Ni Wang

E-Mail Website
Guest Editor Assistant
School of Chemical and Environmental Engineering, Soochow University, Suzhou, China
Interests: probiotics; spoilage bacteria; digestion; fermentation; dairy; thermophilics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal grains (e.g., rice, wheat, barley, rye, oats, maize, and sorghum) are consumed worldwide and constitute a wide variety of nutritionally valuable substances such as carbohydrates, protein, vitamins, dietary fiber, and minerals. Due to the presence of many functional bioactive compounds contributing to their health-promoting properties, including polyphenols, flavones, lignans, phytosterols, antioxidants, etc., grains have attained significant consideration in both the research and the industry community. Fermentation is one of the traditional, economical, and natural biological processing techniques that has been widely applied to improve the sensory properties and nutritional profile as well as economic value of cereal grains. Some of these bioactive compounds can be influenced through the fermentation process associated with microorganisms and digestive enzymes in the gut, i.e., producing some specific metabolites (γ-aminobutyric acid, exopolysaccharides, vitamins, bacteriocins, and β-glucan) and biocatalysts which act on the food substrate and release bioactive compounds. These transformed components produced via controlled fermentation can have a positive impact on the health of an individual, such as antioxidant, antimicrobial, antidiabetes, anticancer, and antihypertensive properties. Therefore, it is of great interest to investigate the fate of bioactive compounds in cereal grains in terms of their structural and biochemical modifications during fermentation in the gut either in vivo or in vitro, which is meaningful for the future development and commercialization of fermented grain-based food products with different health-promoting effects.

The goal of this Special Issue is to provide an up-to-date collection of relevant review papers and original research articles carried out on multidisciplinary topics concerning bioactive compounds in grain fermentation, comprising but not limited to the characterization of bioactive compounds in fermented grains and their interactions with microorganisms, as well as the impact of fermentation techniques and models on nutrients, antinutrients, and phytochemicals in cereal grains before and during digestion and absorption in the gastrointestinal tract. Review and research papers on cereal-grain-based fermented foods and nutraceuticals, and their health-promoting effects, as well as analytical, social, and sustainability aspects will also fall within the scope of this Special Issue.

Dr. Peng Wu
Guest Editor

Dr. Ni Wang
Guest Editor Assistant

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 2100 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

  • cereal grains
  • fermentation
  • bioactive compounds
  • digestion and absorption
  • gastrointestinal tract
  • polyphenols
  • flavones
  • antioxidants
  • fermented food
  • health benefits

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Published Papers (2 papers)

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Research

17 pages, 2382 KiB  
Article
Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough
by Daiva Zadeike, Kamile Cipkute and Dalia Cizeikiene
Fermentation 2025, 11(5), 238; https://doi.org/10.3390/fermentation11050238 - 23 Apr 2025
Viewed by 231
Abstract
This study investigates the potential of utilising the proteolytic activity of two different strains, Levilactobacillus brevis FST140 and Pediococcus pentosaceus FST22, to assess their impact on wheat gluten proteins. A high-power ultrasound (US) treatment (850 kHz; 500 W/cm2; 35 °C) was [...] Read more.
This study investigates the potential of utilising the proteolytic activity of two different strains, Levilactobacillus brevis FST140 and Pediococcus pentosaceus FST22, to assess their impact on wheat gluten proteins. A high-power ultrasound (US) treatment (850 kHz; 500 W/cm2; 35 °C) was used to activate the proteolytic system of LAB to promote gliadin-like protein degradation in wheat wholemeal-based sourdough. The proteolytic activity of L. brevis and P. pentosaceus increased two-fold with 10 and 20 min US stimulation, respectively, compared to fermentation without ultrasonication. Regarding the impact of proteolysis and sonication on gliadin proteins, fermentation with both strains reduced gliadin content in commercial gluten by an average of 77.4% compared to the untreated sample, and additional US treatment further enhanced gliadin degradation efficiency to an average of 83.5%. The combined application of US and lactic acid fermentation initiated a seven-fold decrease in wheat wholemeal flour (WF) gliadin levels compared to the untreated sample (47.2 mg/g). Furthermore, the synergistic application of US, LAB, and yeast fermentation allowed us to reduce gliadin content up to 1.6 mg/g, as well as to reduce gluten content in the sourdough up to 3 mg/g. Despite complete hydrolysis of the gliadin fraction under the combined effects of US and fermentation, glutenins were less affected by the applied treatments in all cases. The technology presented in this study offers a promising approach for producing gluten-free or low-gluten fermented products in the bread-making industry. Full article
(This article belongs to the Special Issue Bioactive Compounds in Grain Fermentation: 2nd Edition)
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20 pages, 3067 KiB  
Article
Development of a Gluten Standard from Relevant Sources of Wheat and Investigation into Gluten Content of Supplemental Enzymes Generated During Fermentation
by Pyeongsug Kim, Natasha Kim Leeuwendaal, Jonathon Niño Charari, Joan Colom, John Deaton and Kieran Rea
Fermentation 2025, 11(1), 21; https://doi.org/10.3390/fermentation11010021 - 7 Jan 2025
Viewed by 810
Abstract
During fermentation, bacterial and fungal species synthesize substrate-specific enzymes to obtain nutrients. During this process, potential allergenic products, including immunologically important gluten peptides, can be created. Current protocols for assessing the levels of these peptides often overlook the specific gluten source. In this [...] Read more.
During fermentation, bacterial and fungal species synthesize substrate-specific enzymes to obtain nutrients. During this process, potential allergenic products, including immunologically important gluten peptides, can be created. Current protocols for assessing the levels of these peptides often overlook the specific gluten source. In this study, wheat sources provided by commercial enzyme suppliers underwent gluten extraction before being pooled into a Complete Gluten Mix, which then underwent variations of hydrolysis utilizing the digestive enzymes, pepsin and trypsin complexes. The resulting gluten peptide profiles were examined using the Wes automated Western blot system to confirm the presence of small, immunologically relevant gluten peptides. These hydrolysates were further tested for suitability as a relevant calibrant against commercially available ELISA standards. The PT3 calibrant, a hydrolyzed version of the Complete Gluten Mix, was found to be the most suitable, as it contained <50 kDa gluten peptides and gave similar absorbance readings to the majority of ELISA kit standards tested, and overlaid the GlutenTox® Competitive G12 antibody calibration curve, which was designed against the 33-mer immunogenic peptide from wheat. Additionally, no gluten bands were observed on the Wes for the enzymes of interest, which was confirmed through ELISA analysis. Full article
(This article belongs to the Special Issue Bioactive Compounds in Grain Fermentation: 2nd Edition)
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