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Bioactive Compounds in Fermented Foods and Beverages

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (30 April 2023) | Viewed by 5619

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Dr. Yilin You

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Guest Editor

College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
Interests: anthocyanins; phenolic acids; flavanols; anti-obesity; prevention of cancer; boost immunity; gut microbiome
Special Issues, Collections and Topics in MDPI journals

Dr. Tingting Ma

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Guest Editor

College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Interests: fruit; juice; wine; processing; nutrition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented foods and beverages are rich in nutrients and functional factors, which are favored by consumers and widely concerned by scholars worldwide. This Special Issue aims to highlight the bioactive components in fermented foods and beverages and their health effects and mechanisms. This Special Issue‘s topics include, but are not limited to, the following:

(1) The formation mechanism of bioactive compounds during the processing of fermented food and beverages;

(2) The contribution of microorganisms to bioactive compounds in fermented foods and beverages;

(3) The functional properties of fermented foods and beverages with a long history and tradition around the world and their core bioactive compounds excavation;

(4) Excavation of new bioactive compounds in fermented foods and beverages;

(5) Functional research of bioactive compounds in fermented foods and beverages;

(6) Research on the absorption and metabolism of bioactive compounds in fermented foods and beverages.

Dr. Yilin You
Dr. Tingting Ma
Guest Editors

Manuscript Submission Information

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Keywords

fermented foods and beverages
bioactive compounds
polyphenols
absorption and metabolism
health effects

Published Papers (3 papers)

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Research

16 pages, 1819 KiB

Open AccessArticle

Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity

by Isabel H. Chacón-Figueroa, Luis G. Medrano-Ruiz, María de Jesús Moreno-Vásquez, Maribel Ovando-Martínez, Nohemí Gámez-Meza, Carmen L. Del-Toro-Sánchez, Daniela D. Castro-Enríquez, Guadalupe A. López-Ahumada and Ramón F. Dórame-Miranda

Molecules 2022, 27(22), 7755; https://doi.org/10.3390/molecules27227755 - 10 Nov 2022

Cited by 1 | Viewed by 1910

Abstract

Coffee bean bagasse is one of the main by-products generated by industrial coffee production. This by-product is rich in bioactive compounds such as caffeine, caffeic and chlorogenic acid, and other phenols. The aims of this work are to optimize the extraction conditions of phenolic compounds present in coffee bean bagasse and incorporate them into stout-style craft beers, as well as to determine their effect on the phenol content and antioxidant capacity. The optimal conditions for extraction were 30% ethanol, 30 °C temperature, 17.5 mL of solvent per gram of dry sample, and 30 min of sonication time. These conditions presented a total phenol content of 115.42 ± 1.04 mg GAE/g dry weight (DW), in addition to an antioxidant capacity of 39.64 ± 2.65 μMol TE/g DW in DPPH^• and 55.51 ± 6.66 μMol TE/g DW for FRAP. Caffeine, caffeic and chlorogenic acids, and other minor compounds were quantified using HPLC-DAD. The coffee bean bagasse extracts were added to the stout craft beer and increased the concentration of phenolic compounds and antioxidant capacity of the beer. This work is the first report of the use of this by-product added to beers. Full article

(This article belongs to the Special Issue Bioactive Compounds in Fermented Foods and Beverages)

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16 pages, 2129 KiB

Open AccessArticle

Mulberry Ethanol Extract and Rutin Protect Alcohol-Damaged GES-1 Cells by Inhibiting the MAPK Pathway

by Tian-Yang Wu, Juan Liang, Jing-Ya Ai, Jing-Long Cui, Wei-Dong Huang, Yi-Lin You and Ji-Cheng Zhan

Molecules 2022, 27(13), 4266; https://doi.org/10.3390/molecules27134266 - 02 Jul 2022

Cited by 4 | Viewed by 1738

Abstract

Mulberry extract has been proven to have the effect of resisting alcohol damage, but its mechanism is still unclear. In this study, the composition of mulberry ethanol extract (MBE) was identified by LC-MS/MS and the main components of MBE were ascertained by measuring. Gastric mucosal epithelial (GES-1) cells were used to elucidate the mechanism of MBE and rutin (the central part of MBE) helped protect against alcohol damage. The results revealed that phenolics accounted for the majority of MBE, accounting for 308.6 mg/g gallic acid equivalents and 108 substances were identified, including 37 flavonoids and 50 non-flavonoids. The treatment of 400 μg/mL MBE and 320 μM rutin reduced early cell apoptosis and the content of intracellular reactive oxygen species, malondialdehyde and increased glutathione. The qPCR results indicated that the MBE inhibits the expression of genes in the mitogen-activated protein kinase (MAPK) pathway, including p38, JNK, ERK and caspase-3; rutin inhibits the expression of p38 and caspase-3. Overall, MBE was able to reduce the oxidative stress of GES-1 cells and regulated apoptosis-related genes of the MAPK pathway. This study provides information for developing anti-ethanol injury drugs or functional foods. Full article

(This article belongs to the Special Issue Bioactive Compounds in Fermented Foods and Beverages)

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18 pages, 3147 KiB

Open AccessArticle

Changes in Isoflavone Profile from Soybean Seeds during Cheonggukjang Fermentation Based on High-Resolution UPLC-DAD-QToF/MS: New Succinylated and Phosphorylated Conjugates

by Suji Lee, Ryeong Ha Kwon, Ju Hyung Kim, Hyemin Na, So-Jeong Lee, Yu-Mi Choi, Hyemyeong Yoon, So Young Kim, Yong-Suk Kim, Sang Hoon Lee, Seon Mi Yoo, Heon-Woong Kim and Chi-Do Wee

Molecules 2022, 27(13), 4120; https://doi.org/10.3390/molecules27134120 - 27 Jun 2022

Cited by 3 | Viewed by 1468

Abstract

In this study, thirty-eight isoflavone derivatives were comprehensively identified and quantified from the raw, steamed and fermented seeds of four selected soybean cultivars based on UPLC-DAD-QToF/MS results with reference to the previously reported LC-MS library and flavonoid database, and summarized by acylated group including glucosides (Glu), malonyl-glucosides (Mal-Glu), acetyl-glucosides (Ac-Glu), succinyl-glucosides (Suc-Glu) and phosphorylated conjugates (Phos) in addition to aglycones. Among them, Suc-Glu and Phos derivatives were newly generated due to fermentation by B. subtilis AFY-2 (cheonggukjang). In particular, Phos were characterized for the first time in fermented soy products using Bacillus species. From a proposed roadmap on isoflavone-based biotransformation, predominant Mal-Glu (77.5–84.2%, raw) decreased rapidly by decarboxylation and deesterification into Ac-Glu and Glu (3.5–8.1% and 50.0–72.2%) during steaming, respectively. As fermentation continued, the increased Glu were mainly succinylated and phosphorylated as well as gradually hydrolyzed into their corresponding aglycones. Thus, Suc-Glu and Phos (17.3–22.4% and 1.5–5.4%, 36 h) determined depending on cultivar type and incubation time, and can be considered as important biomarkers generated during cheonggukjang fermentation. Additionally, the changes of isoflavone profile can be used as a fundamental report in applied microbial science as well as bioavailability research from fermented soy foods. Full article

(This article belongs to the Special Issue Bioactive Compounds in Fermented Foods and Beverages)

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