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Fermentation
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Health and Bioactive Compounds of Fermented Foods and By-Products, 2.0...
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Health and Bioactive Compounds of Fermented Foods and By-Products, 2.0 Version

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

Deadline for manuscript submissions: closed (30 June 2024) | Viewed by 1765

Special Issue Editors

Dr. Anna Paula Azevedo De Carvalho

E-Mail Website
Guest Editor
1. Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
2. Research Support Group on Nanomaterials, Polymers, and Interaction with Biosystems (BioNano), Chemistry Institute, UFRJ, Rio de Janeiro 21941-901, RJ, Brazil
Interests: food science; polymers; biopolymers; recyclability; biodegradable polymers; biopesticides; agriculture
Special Issues, Collections and Topics in MDPI journals
Dr. Carlos A. Conte-Junior

E-Mail Website
Guest Editor
1. Center for Food Analysis (NAL), Technological Development Support, Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro 21941-901, RJ, Brazil
2. Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Rio de Janeiro 21941-909, RJ, Brazil
Interests: food science and food safety; goat; meat quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Microorganisms, mainly lactic acid bacteria and yeasts, are able to produce a large variety of secondary metabolites with numerous health benefits and preservative properties, including antimicrobial activities. Additionally, certain microorganisms have the capability to increase the levels of vitamins, antioxidant compounds, peptides, exopolysaccharides, organic acids, and other bioactive molecules. The consumption of fermented foods containing these living organisms can contribute to the modulation of gut microbiota, physiology, and cellular redox homeostasis, while also enriching the host diet with new bioactive compounds. Recent advances have also revealed the anticancer and immunomodulatory potential of these compounds in preclinical investigations. Furthermore, there is a growing focus on utilizing food by-products from fermentation as a potential source of bioactive compounds and food-derived biopolymers for biodetoxification and biotechnology applications supported by a circular bioeconomy approach. Moreover, these by-products, when combined with nanotechnology, can be used as ingredients and additives for nutraceutical and functional foods.

It is evident that understanding the health benefits of bioactive molecules from food fermentation and their by-products is an expanding area of research in food science, preventive nutrition, and disease treatment. Therefore, this Special Issue of Fermentation, titled “Health and Bioactive Compounds of Fermented Foods and By-Products”, invites high-quality original papers and review articles that evaluate the effects of bioactive compounds from fermented foods and their by-products on human health issues. Moreover, it is important to note that this is the second version of the Special Issue, following the successful collection of seven articles in the first publication (https://www.mdpi.com/journal/fermentation/special_issues/923JJ64LY5).

Dr. Anna Paula Azevedo De Carvalho
Dr. Carlos A. Conte-Junior
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 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

  • value-added by-products
  • polyphenols
  • bioactive compounds
  • antimicrobial activity
  • antioxidants
  • health benefits of fermented foods
  • nutraceuticals
  • nanomedicine
  • fermentation
  • biopolymers

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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16 pages, 2604 KiB  
Article
Exploring the Nutritional Profiling and Therapeutic Effect of Fermented Garlic on Alcohol-Induced Liver Injury in Animal Model
by Mavra Javed, Waqas Ahmed, Azmat Ullah and Imtiaz Rabbani
Fermentation 2025, 11(5), 240; https://doi.org/10.3390/fermentation11050240 - 24 Apr 2025
Viewed by 266
Abstract
Black garlic, a fermented product of fresh garlic, has shown promising potential as a culinary ingredient and a medicinal remedy. This study examined the microbiological makeup, nutritional profile, and health advantages of black garlic to better understand its health-endorsing properties. Thermus, Corynebacterium [...] Read more.
Black garlic, a fermented product of fresh garlic, has shown promising potential as a culinary ingredient and a medicinal remedy. This study examined the microbiological makeup, nutritional profile, and health advantages of black garlic to better understand its health-endorsing properties. Thermus, Corynebacterium, Streptococcus, and Brevundimonas were among the prominent taxa found when the microbial diversity in black garlic samples was investigated using Illumina MiSeq sequencing. This provided insight into the complex interactions between microorganisms during the fermentation process and clarified the distinctive qualities of black garlic. This study expanded its scope to include black garlic’s therapeutic potential, specifically in relation to liver function and hangovers caused by alcohol, in addition to its microbial complexity. Significant liver damage was revealed in alcohol-treated rats by serum biochemical indicators and histological stains; this damage was lessened by the administration of black garlic, particularly at higher dosages. Furthermore, black garlic showed hepatoprotective effects attributed to its high phenolic and flavonoid contents. These results offer a novel understanding of the medicinal qualities of black garlic as they lay out possibilities for the creation of functional drugs to treat alcohol-induced liver damage. Conclusively, black garlic’s diverse microbial composition also advances our knowledge of its nutritional makeup and health advantages. In summary, this research highlights the potential of black garlic as a flexible medical tool, having implications for both gastronomic and therapeutic uses. Full article
(This article belongs to the Special Issue Health and Bioactive Compounds of Fermented Foods and By-Products, 2.0 Version)
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14 pages, 1603 KiB  
Article
Fermented Cultured Wild Ginseng Roots (Panax ginseng C.A. Meyer) Using Limosilactobacillus fermentum HY7303 Enhances the Intestinal Barrier by Bioconversion of Ginsenosides and Extracellular Vesicle Production
by Sung-Joon Mo, Eun-Ji Kim, Yun-Ha Lee, Soo-Dong Park, Jae-Jung Shim, Jung-Lyul Lee and Jae-Hwan Lee
Fermentation 2024, 10(7), 362; https://doi.org/10.3390/fermentation10070362 - 17 Jul 2024
Cited by 1 | Viewed by 1404
Abstract
Wild ginseng is known to have better pharmacological effects than cultivated ginseng. Additionally, recently developed bioengineering technology has made it possible to produce cultured wild ginseng with the same genetic composition. In this study, we investigated the change in characteristics and the improvement [...] Read more.
Wild ginseng is known to have better pharmacological effects than cultivated ginseng. Additionally, recently developed bioengineering technology has made it possible to produce cultured wild ginseng with the same genetic composition. In this study, we investigated the change in characteristics and the improvement of the intestinal barrier of cultured wild ginseng roots (CWG) and fermented cultured wild ginseng roots (FCWG). First, we screened nine strains of bacteria that are capable of growing on 5-brix CWG medium, and Limosilactobacillus fermentum HY7303 (HY7303) showed the highest growth. Second, changes in the characteristics of CWG due to fermentation using HY7303 showed that pH and total carbohydrates decreased, and reducing sugars increased. The contents of minor ginsenosides (Rg3(s), Rk1, and Rg5) increased. Third, extracellular vesicles (EVs) with a single peak at 493.7 nm were isolated from CWG, and EVs with three peaks at 9.0 nm, 155.6 nm, and 459.0 nm were isolated from FCWG, respectively. Finally, when we treated Caco-2 cells with FCWG and EVs, we confirmed the improvement of intestinal barrier functions, including recovery, permeability, and expression of tight-junction protein genes. In this study, we confirmed the potential pharmacological effects of minor ginsenosides and EVs derived from FCWG. In conclusion, this study suggests that CWG fermentation with HY7303 improves the intestinal barrier by increasing minor ginsenosides and producing EVs. Full article
(This article belongs to the Special Issue Health and Bioactive Compounds of Fermented Foods and By-Products, 2.0 Version)
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