Fermentation

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3 pages, 169 KiB

Open AccessEditorial

Functional Probiotic Foods Development: Trends, Concepts, and Products

by Sobhy A. El-Sohaimy and Malik A. Hussain

Fermentation 2023, 9(3), 249; https://doi.org/10.3390/fermentation9030249 - 3 Mar 2023

Cited by 13 | Viewed by 3612

Abstract

Functional foods offer positive effects on health beyond basic nutrition [...] Full article

(This article belongs to the Special Issue Functional Foods and Probiotic Food Development: Trends, Concepts, and Products)

Research

Jump to: Editorial

11 pages, 2857 KiB

Open AccessCommunication

A Randomized, Double-Blind, Placebo-Controlled Trial to Evaluate the Cholesterol-Lowering Effect of BBR 4401 in Adults with Moderate Hypercholesterolemia

by Mincheol Kim, Minjee Lee, Min-Goo Kim, Hayoung Kim, Boyoung Choi, Seongsik Kim, Won-Yeong Bang, Yong-Jin Kim, Jungwoo Yang and Hyun-Jae Kang

Fermentation 2023, 9(8), 766; https://doi.org/10.3390/fermentation9080766 - 17 Aug 2023

Viewed by 2994

Abstract

A randomized, double-blind, placebo-controlled trial was designed to assess the efficacy of the parabiotic Bifidobacterium breve IDCC 4401, named BBR 4401, for lowering cholesterol levels. The 66 subjects (per protocol set, n = 60) with low-density lipoprotein-cholesterol (LDL-C) levels between 100 mg/dL and [...] Read more.

A randomized, double-blind, placebo-controlled trial was designed to assess the efficacy of the parabiotic Bifidobacterium breve IDCC 4401, named BBR 4401, for lowering cholesterol levels. The 66 subjects (per protocol set, n = 60) with low-density lipoprotein-cholesterol (LDL-C) levels between 100 mg/dL and 150 mg/dL were enrolled after a 4-week run-in period (e.g., no probiotics, low cholesterol diet and no food affecting lipid profiles). The two groups were prescribed 1 × 10¹⁰ (low-dose) and 1 × 10¹¹ CFU (high-dose), whereas the placebo group was prescribed 97% (w/w) of maltodextrin for 4 weeks. The compliance rates exceeded 97% in the subjects who completed the study. Comparison of the mean changes from baseline between the placebo group and test groups after the 12 weeks of BBR 4401 consumption showed a statistically significant reduction in LDL-C (up to −10.8%, p-value = 0.008) and apolipoproteinB (up to −8.1%, p-value = 0.008). Meanwhile, there were no clinically significant changes in vital signs, clinical pathology tests or electrocardiograms and no significant adverse events were reported during the study period. Concerning bowel habits, the consumption of BBR 4401 alleviated defecation strain, distension and watery feces in the high-dose group. Thus, BBR 4401 may be a safe and functional food for adults with moderate hypercholesterolemia. Full article

(This article belongs to the Special Issue Functional Foods and Probiotic Food Development: Trends, Concepts, and Products)

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21 pages, 1786 KiB

Open AccessArticle

Cobrançosa Table Olive Fermentation as per the Portuguese Traditional Method, Using Potentially Probiotic Lactiplantibacillus pentosus i106 upon Alternative Inoculation Strategies

by Joana Coimbra-Gomes, Patrícia J. M. Reis, Tânia G. Tavares, Afonso A. Silva, Eulália Mendes, Susana Casal, Francisco Xavier Malcata and Angela C. Macedo

Fermentation 2023, 9(1), 12; https://doi.org/10.3390/fermentation9010012 - 23 Dec 2022

Cited by 3 | Viewed by 2529

Abstract

Spontaneous fermentation of table olives, as per a traditional Mediterranean process, is still performed empirically; hence, final product quality is somewhat unpredictable. Our main goal was to validate an endogenous (potentially probiotic) lactic acid bacterium strain in Cobrançosa table olives as a vector [...] Read more.

Spontaneous fermentation of table olives, as per a traditional Mediterranean process, is still performed empirically; hence, final product quality is somewhat unpredictable. Our main goal was to validate an endogenous (potentially probiotic) lactic acid bacterium strain in Cobrançosa table olives as a vector for a more standardized process, further adding commercial value to the olives themselves. The traditional Portuguese fermentation process typically consists of two stages: sweetening, when olives are periodically washed with spring water to different proportions, and salting, when water is no longer changed, but salt is gradually added to the brine, up to 7–10% (w/w). Lactiplantibacillus pentosus i106 was inoculated as follows: (plan A) 2020/21 harvest, with 0, 3, 5, and 7% (w/v) NaCl, without sweetening; (plan B) 2020/21 harvest, with 5 and 7% (w/v) NaCl, during salting and sweetening; and (plan C) 2019/20 harvest, with 5% (w/v) salt, and sweetening and salting. Microbiological, physical, and biochemical evolutions were monitored for 8 months, and final nutritional and sensory features were duly assessed. Compared to the control, lactic acid bacteria (LAB) predominated over yeasts only if deliberately inoculated; however strain viability was hindered above 5% (w/w) NaCl, and LAB inhibited enterobacteria. Degradation of (bitter) oleuropein to hydroxytyrosol and verbascoside was faster upon inoculation. Color-changing olives from the 2020/21 harvest exhibited higher fat content and lower water content compared to green ones (2019/20 harvest), and different salt levels and inoculation moments produced distinct sensory properties. The best protocol was plan C, in terms of overall eating quality; hence, the addition of Lpb. pentosus i106 provides benefits as a supplementary additive (or adjunct culture), rather than a starter culture. Full article

(This article belongs to the Special Issue Functional Foods and Probiotic Food Development: Trends, Concepts, and Products)

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13 pages, 1708 KiB

Open AccessArticle

Improved Sugar Recovery of Alkaline Pre-Treated Pineapple Leaf Fibres via Enzymatic Hydrolysis and Its Enzymatic Kinetics

by Noor Idayu Nashiruddin, Noor Hidayah Abd Rahman, Roshanida A. Rahman, Rosli Md. Illias, Nazlee Faisal Ghazali, Bassam Abomoelak and Hesham Ali El Enshasy

Fermentation 2022, 8(11), 640; https://doi.org/10.3390/fermentation8110640 - 14 Nov 2022

Cited by 3 | Viewed by 2485

Abstract

The biofibre complex structure in pineapple leaf fibres (PALFs) can be disrupted using the alkaline pre-treatment method with sodium hydroxide (NaOH). Nonetheless, the pre-treated structures have an impact on the bioconversion of PALFs into sugar. Thus, the impact necessitates precise reaction conditions, which [...] Read more.

The biofibre complex structure in pineapple leaf fibres (PALFs) can be disrupted using the alkaline pre-treatment method with sodium hydroxide (NaOH). Nonetheless, the pre-treated structures have an impact on the bioconversion of PALFs into sugar. Thus, the impact necessitates precise reaction conditions, which are required for the enzymatic hydrolysis of PALFs. In this study, the Box–Behnken design (BBD) was utilised to achieve maximum sugar yield from PALFs. The optimised enzymatic hydrolysis conditions were 229 µg/mL of cellulase, a reaction temperature of 45 °C, and a hydrolysis time of 69 h. Resultantly, an 84% increase in sugar yield was observed, from 17.26 mg/mL to 108.74 mg/mL after the optimisation process. Moreover, a significant influence (p = 0.0009) of the enzymatic hydrolysis on hydrolysis time and temperature was observed. Additionally, the kinetic study analysis of NaOH pre-treatment and the enzymatic hydrolysis process were investigated. The kinetics of enzyme concentrations on total reducing sugar (TRS) production using an insoluble substrate were investigated based on modified Michaelis–Menten and Chrastil models. The result of the models is in good agreement with the experimental data, as the PALF hydrolysis process was reasonably well predicted. This study provides valuable information for predicting the sugar yield of the PALF bioconversion. Full article

(This article belongs to the Special Issue Functional Foods and Probiotic Food Development: Trends, Concepts, and Products)

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13 pages, 1395 KiB

Open AccessArticle

Bioactivity of Organic Fermented Soymilk as Next-Generation Prebiotic/Probiotics Mixture

by Dina Y. Abdelghani, Abdallah I. Gad, Mona M. Orabi, Khadiga A. Abou-Taleb, Emam A. Mahmoud, Soha A. Al Amoudi, Ali Zari, Eman Hillal Althubaiti, Sherif Edris and Shimaa A. Amin

Fermentation 2022, 8(10), 513; https://doi.org/10.3390/fermentation8100513 - 4 Oct 2022

Cited by 10 | Viewed by 3528

Abstract

Fermented soymilk (soymilk yogurt) was made by fermenting soymilk with five probiotic bacterial strains (Lactobacillus plantarum ATCC 14917, Lactobacillus casei DSM 20011, Lactobacillus acidophilus ATCC 20552, Lactococcus thermophilus DSM 20259, and Bifidobacterium longum B41409) that were used as monocultures and combined with [...] Read more.

Fermented soymilk (soymilk yogurt) was made by fermenting soymilk with five probiotic bacterial strains (Lactobacillus plantarum ATCC 14917, Lactobacillus casei DSM 20011, Lactobacillus acidophilus ATCC 20552, Lactococcus thermophilus DSM 20259, and Bifidobacterium longum B41409) that were used as monocultures and combined with them as consortia cultures. Seven pathogenic strains, E. coli O157H7, S. aureus As4, S. typhimurium As3, S. shigae As2, L. monocytogenes As1, P. aeruginosa ATCC 27853, and B. cereus Dsmz 345, were used to study the antibacterial activity of fermented soymilk by agar well diffusion assay. Results indicated that Gram-negative pathogenesis was more sensitive to probiotic cultures than Gram-positive pathogenesis. E. coli O15H7, S. typhimirium As3, and Shigella shigae As2 were more sensitive to probiotic cultures, presenting inhibition zone diameters (IZA) ranging from 10 to 20 mm, 12 to 16 mm, and 10 to 16 mm, respectively. At the same time, P. aeruginosa Atcc 27853 showed the lowest (IZA), ranging from 3 mm to 8 mm. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined at various concentrations of soymilk fermented by T1, T4, and T5, ranging from 0.031 mg/mL to 1 mg/mL against pathogenic bacterial strains. The sensory properties of FSM were evaluated, and sensory analysis during soymilk fermentation showed significant improvement. The effect of shelf life (storage period) on FSM quality and properties was evaluated; during shelf life (storage period), FSM saved its properties and quality after 28 days of cold storage. Finally, it was stated that the soymilk yogurt can be used as a substitute for buffalo and cow milk for therapeutic feeding in the future. Full article

(This article belongs to the Special Issue Functional Foods and Probiotic Food Development: Trends, Concepts, and Products)

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15 pages, 2474 KiB

Open AccessArticle

Lacticaseibacillus paracasei KC39 Immobilized on Prebiotic Wheat Bran to Manufacture Functional Soft White Cheese

by Mohamed G. Shehata, Nourhan M. Abd El-Aziz, Amira G. Darwish and Sobhy A. El-Sohaimy

Fermentation 2022, 8(10), 496; https://doi.org/10.3390/fermentation8100496 - 28 Sep 2022

Cited by 6 | Viewed by 2045

Abstract

In the current study, probiotic Lacticaseibacillus paracasei KC39 was immobilized on wheat bran as a carrier. The immobilized synbiotic biocatalyst was freeze-dried and used as an adjunct during the production of functional soft white cheese. Free freeze-dried Lc. paracasei cells as an [...] Read more.

In the current study, probiotic Lacticaseibacillus paracasei KC39 was immobilized on wheat bran as a carrier. The immobilized synbiotic biocatalyst was freeze-dried and used as an adjunct during the production of functional soft white cheese. Free freeze-dried Lc. paracasei cells as an adjunct and a control cheese with a commercial starter were used for comparison. In addition to a fiber content of 1.12%, the functional cheese made using the synbiotic biocatalyst showed higher cell viabilities in the gastric and intestinal phases as well as an enhanced microstructure and favorable sensory characteristics. The presented immobilization method could be applied to the production of soft cheese and other functional food products for the stabilized delivery of both probiotics and dietary fibers. Full article

(This article belongs to the Special Issue Functional Foods and Probiotic Food Development: Trends, Concepts, and Products)

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11 pages, 1140 KiB

Open AccessArticle

Production of Xylooligosaccharide from Cassava Pulp’s Waste by Endo-β-1,4-D-Xylanase and Characterization of Its Prebiotic Effect by Fermentation of Lactobacillus acidophilus

by Anak Agung Istri Ratnadewi, Marena Thalita Rahma, Nurhayati Nurhayati, Agung Budi Santoso, Kartika Senjarini, Antje Labes and Muhammad Reza

Fermentation 2022, 8(10), 488; https://doi.org/10.3390/fermentation8100488 - 27 Sep 2022

Cited by 9 | Viewed by 2792

Abstract

This study explores the production of prebiotic xylooligosaccharide (XOS) from cassava pulp waste and its effectiveness for the growth of Lactobacillus acidophilus (L. acidophilus). We successfully produced and characterized XOS from cassava pulp xylan using a Bacillus sp. endo-β-1,4-D-xylanase. The XOS [...] Read more.

This study explores the production of prebiotic xylooligosaccharide (XOS) from cassava pulp waste and its effectiveness for the growth of Lactobacillus acidophilus (L. acidophilus). We successfully produced and characterized XOS from cassava pulp xylan using a Bacillus sp. endo-β-1,4-D-xylanase. The XOS was added to modify the MRS medium (MRSm) in various concentrations (0, 1, 3 and 5%) in which the L. acidophilus was inoculated. The growth of L. acidophilus was observed every 12 h for 2 days, and the fermentation products were analyzed for pH, sugar content, and short-chain fatty acids (SCFA) in terms of types and amount. The study showed that L. acidophilus grew well in MRSm. The optimum XOS concentration in MRSm was 5%, indicated by the highest growth of L. acidophilus (8.61 log CFU mL⁻¹). The profile of SCFA products is 14.42 mM acetic acid, 0.25 mM propionic acid, 0.13 mM isobutyric acid, 0.41 mM n-butyric acid, 0.02 mM n-valeric acid, 0.25 mM isovaleric acid, and 25.08 mM lactic acid. Full article

(This article belongs to the Special Issue Functional Foods and Probiotic Food Development: Trends, Concepts, and Products)

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19 pages, 2695 KiB

Open AccessArticle

Nutritional Evaluation of Sea Buckthorn “Hippophae rhamnoides” Berries and the Pharmaceutical Potential of the Fermented Juice

by Sobhy A. El-Sohaimy, Mohamed G. Shehata, Ashwani Mathur, Amira G. Darwish, Nourhan M. Abd El-Aziz, Pammi Gauba and Pooja Upadhyay

Fermentation 2022, 8(8), 391; https://doi.org/10.3390/fermentation8080391 - 14 Aug 2022

Cited by 19 | Viewed by 5559

Abstract

Sea buckthorn is a temperate bush plant native to Asian and European countries, explored across the world in traditional medicine to treat various diseases due to the presence of an exceptionally high content of phenolics, flavonoids and antioxidants. In addition to the evaluation [...] Read more.

Sea buckthorn is a temperate bush plant native to Asian and European countries, explored across the world in traditional medicine to treat various diseases due to the presence of an exceptionally high content of phenolics, flavonoids and antioxidants. In addition to the evaluation of nutrients and active compounds, the focus of the present work was to assess the optimal levels for L. plantarum RM1 growth by applying response surface methodology (RSM), and to determine the impact of juice fermentation on antioxidant, anti-hypertension and anticancer activity, as well as on organoleptic properties. Sea buckthorn berries were shown to contain good fiber content (6.55%, 25 DV%), high quality of protein (3.12%, 6.24 DV%) containing: histidine, valine, threonine, leucine and lysine (with AAS 24.32, 23.66, 23.09, 23.05 and 21.71%, respectively), and 4.45% sugar that provides only 79 calories. Potassium was shown to be the abundant mineral content (793.43%, 22.66 DV), followed by copper and phosphorus (21.81 and 11.07 DV%, respectively). Sea buckthorn juice exhibited a rich phenolic, flavonoid and carotenoid content (283.58, 118.42 and 6.5 mg/g, respectively), in addition to a high content of vitamin C (322.33 mg/g). The HPLC profile indicated that benzoic acid is the dominant phenolic compound in sea buckthorn berries (3825.90 mg/kg). Antioxidant potentials (DPPH and ABTS) of sea buckthorn showed higher inhibition than ascorbic acid. Antimicrobial potentials were most pronounced against Escherichia coli BA12296 (17.46 mm). The probiotic growth was 8.5 log cfu/mL, with juice concentration, inoculum size and temperature as the main contributors to probiotic growth with a 95% confidence level. Fermentation of sea buckthorn juice with L. plantarum RM1 enhanced the functional phenolic and flavonoid content, as well as antioxidant and antimicrobial activities. The fermentation with L. plantarum RM1 enhanced the anti-hypertension and anticancer properties of the sea buckthorn juice and gained consumers’ sensorial overall acceptance. Full article

(This article belongs to the Special Issue Functional Foods and Probiotic Food Development: Trends, Concepts, and Products)

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