Search Results (396)

The growing diversity of food fermentation systems has intensified interest in non-Saccharomyces yeasts due to their broad metabolic capabilities and technological potential. However, current understanding of yeast functionality remains fragmented and frequently relies on taxonomy-centered classification, which often provides limited predictive value across fermentation systems. This review critically examines how strain-specific microbial traits, food matrix composition, and process conditions collectively shape fermentation performance across brewing, wine, cereal, plant-based, and functional fermentation systems. Particular emphasis is placed on key determinants of microbial functionality, including carbon metabolism, aroma biogenesis, acidification, enzymatic activity, microbial interactions, and transformation of food-associated bioactive compounds such as glycosides, phenolics, terpenes, and matrix-bound metabolites. The available evidence demonstrates that fermentation-relevant functionality cannot be reliably inferred from species identity alone because microbial performance is strongly modulated by strain variability and matrix-dependent environmental constraints. To address these limitations, this review proposes a matrix–trait–function framework that integrates microbial metabolic capabilities with food matrix characteristics and technological objectives to support a more predictive and application-oriented approach to yeast selection in food fermentation systems. Full article

Dipeptidyl peptidase-4 (DPP-4) is an established therapeutic target in the treatment of type 2 diabetes mellitus (T2DM), primarily due to its role in regulating incretin activity and glucose homeostasis. Although clinically approved DPP-4 inhibitors are widely used, their moderate efficacy has driven the search for novel compounds with improved properties. In this context, natural products have attracted considerable attention as a source of structurally diverse and biologically active molecules. At the same time, molecular docking has emerged as a key computational tool for the identification and evaluation of potential DPP-4 inhibitors. This review summarizes and critically analyzes current molecular docking studies of natural compounds targeting DPP-4. Over 150 studies were evaluated with respect to docking methodologies, selection of protein structures, and validation strategies. The results reveal substantial variability in computational protocols. Frequently used protein structures include ligand-bound DPP-4 models such as 1X70 and 6B1E. Among the investigated compounds, flavonoids represent the most extensively studied class, followed by alkaloids, phenolics, terpenoids, and peptides. Despite numerous reports of favorable binding interactions within the DPP-4 active site, many studies rely solely on docking results without further validation. The limited use of molecular dynamics simulations and experimental assays highlights a significant gap in the current literature. Overall, while molecular docking provides valuable preliminary insights, improved standardization and integration with complementary approaches are essential to enhance the reliability and translational relevance of in silico findings. Full article

Common beans contain insoluble-bound phenolic compounds with potential bioactive properties; however, their recovery generally depends on harsh hydrolytic conditions and organic solvents. This study evaluated alternative extraction strategies for the recovery of insoluble-bound phenolic compounds from raw and cooked common bean flours of two Andean varieties (Peumo and Magnum), using Viscozyme L^®, ultrasound, and pretreatment with ultrasound followed by Viscozyme L^®. The resulting extracts were characterized in terms of phenolic profile by UPLC-ESI-MS/MS, total phenolic content (TPC), and antioxidant activity. Enzymatic treatment improved the recovery of insoluble-bound phenolic compounds and antioxidant activity compared with the control, while ultrasound alone showed limited effectiveness under the evaluated conditions. The combination of ultrasound pretreatment and Viscozyme L^® generally improved recovery of some phenolic compounds and antioxidant-related endpoints relative to control conditions. Cooking generally reduced TPC and antioxidant activity, although the effect on individual phenolic compounds depended on the extraction treatment. Overall, enzyme-assisted extraction, especially when combined with ultrasonic pretreatment, represents a promising strategy for improving the recovery of insoluble phenolic compounds from common bean flour. Further optimization is still needed to improve the sustainability of the process and its industrial applicability. Full article

As global trends continue to embrace environmentally friendly, plant-based diets, food systems that are nutrient-dense, climate-resilient, and economically viable in addressing protein–energy malnutrition, micronutrient deficiencies, and food insecurity have increased. Although cereal–legume combinations are widely recognised to be highly nutritious, most studies have focused primarily on enhancing compositional efficiency and have overlooked their interactions with the food matrix and the processing-mediated transformations they undergo. This review combines recent findings examining cereal–legume food matrices as functional systems, with particular emphasis on nutritional complementarity, bioactive interactions, processing-induced modifications, and sensory acceptability. Studies indicate that cereals and legumes provide complementary amino acid profiles, dietary fibre, essential micronutrients, and phytochemicals within these composite matrices that influence digestibility, bioavailability, antioxidant activity, and glycaemic response. Processing methods, including fermentation, germination, roasting, and extrusion, modulate these interactions by releasing bound phenolics, reducing antinutritional factors, and altering starch–protein–phenolic complexes, thereby affecting health functionality and sensory quality. However, inadequately optimised processing can affect nutrient retention and consumer acceptability. Overall, this review emphasises the relevance of integrating food matrix science and processing optimisation for the production of functional, acceptable, and sustainable cereal–legume foods that promote product innovation, public health improvement, and the utilisation of underutilised crops for sustainable food systems. Full article

Cherry blossom extract (CBE) is rich in natural antioxidants; however, the poor release of bound bioactive compounds and the instability of the extract itself limit its further application. This study aimed to improve the antioxidant activity and stability of CBE by combining mixed-culture solid-state fermentation with microencapsulation. Using total phenolic content (TPC) as the primary response variable, we optimized the solid-state fermentation conditions for a mixed culture of Bacillus subtilis and Monascus purpureus via single-factor experiments combined with the Box–Behnken response surface method. Extracts prepared under these optimal conditions were then microencapsulated using a gelatin–chitosan co-precipitation method, and their antioxidant activity and in vitro release behavior were evaluated. The optimal fermentation conditions were an inoculation amount of 10.5%, an inoculation proportion of 1.3:1 (w/w), and a fermentation time of 7.3 days, producing a total phenolic content (TPC) of 38.49 ± 0.41 mg gallic acid equivalent (GAE)/g dry weight (DW). After 150 h, the micro-capsules had released 49.6% of their bioactive contents, with 50.4% remaining encapsulated. Collectively, these findings demonstrate that the mixed-culture fermentation extract exhibited higher antioxidant activity than both the single-strain extract and the non-fermented control, thereby overcoming key application bottlenecks of CBE. Full article

This study investigated the dynamic changes and bioaccessibility of free and bound phenolics in rice bean (Vigna umbellata) during simulated gastrointestinal digestion. A total of 34 phenolic compounds were identified and quantified across oral, gastric, and intestinal phases by UPLC-MS/MS detected. Gastric digestion was identified as the critical stage for phenolic release, with multiple flavonoids increasing 2–3-fold, including rutin (205%), isoquercitrin (226%), and procyanidin B1 (134%). In contrast, in the intestinal phase, flavonoids including procyanidin B1, epicatechin, and quercetin became undetectable after extensive degradation, while phenolic acids such as p-hydroxybenzoic acid (157%) and trans-cinnamic acid (200%) accumulated gradually. Phloroglucinol showed a progressive accumulation increased continuously during digestion (10 to 36 mg/kg DW). Most bound phenolics remained remarkably stable, with over 85% retained throughout upper gastrointestinal transit, except for bound p-coumaric acid and phloroglucinol, which were gradually released. Notably, 3,4-dihydroxyphenylacetic acid was detected only in the bound form across all phases. These findings reveal the dual fates of rice bean phenolics, especially the bound fraction, and underscore the importance of their release and transformation during digestion when evaluating the bioactivity of rice bean polyphenols. Full article

Black garlic peels (BGPs) are a largely underutilized by-product despite representing an untapped source of bioactive compounds. This study presents a sustainable upcycling protocol for black garlic peels, evaluating natural deep eutectic solvents (NaDES) to develop multifunctional extracts for green cosmetics. Following the screening of four eutectic mixtures, the choline chloride–lactic acid (ChCl:LA) system demonstrated the highest extraction efficiency. The optimized extract yielded a remarkable total phenolic content (5216.61 µg GAE/mL) and strong antioxidant capacity, confirmed by DPPH and FRAP assays, associated with recovering both free and bound phenolic fractions. Subsequent HPLC profiling characterized the extract, and the comparative analysis explicitly demonstrated that antimicrobial activity is entirely driven by and identical to the pure eutectic solvent vehicle rather than the extracted garlic biomass, with broad-spectrum efficacy against C. albicans, P. aeruginosa, and S. aureus. To evaluate its cosmeceutical potential, the extract was incorporated into emulsions (5%, 10%, 15% w/w) with inorganic or organic UV filters. Although the direct Sun Protection Factor (SPF) and the UVA Protection Factor (UVA-PF) did not show enhancing results, a photochemiluminescence (PCL) analysis revealed a synergistic behaviour with organic filters, successfully boosting the formulation’s biological antioxidant shield. This pioneering work highlights BGP’s upcycling potential, proposing NaDES extracts as highly promising multifunctional, antioxidant, and antimicrobial ingredients for next-generation cosmeceuticals. Full article

The purpose of this study was to evaluate the effects of multi-strain lactic acid bacteria (LAB) fermentation on the functional and antidiabetic properties of pumpkin (Cucurbita moschata) puree using integrated physicochemical, biochemical, and cellular analyses. Fermentation induced significant (p < 0.05) physiochemical changes, including a decrease in pH from 6.2 to 6.5 to 3.5–3.6, increased titratable acidity, and higher viable cell counts, indicating active microbial fermentation. Levels of reducing and soluble sugars (glucose, fructose, sucrose, and maltose) decreased significantly due to microbial utilization during fermentation. Fermented pumpkin puree exhibited markedly enhanced antioxidant activity, with DPPH radical scavenging activity increasing from 45% in the control to 83.2%, while ABTS radical scavenging activity increased from 33% to 42%. In vitro enzyme inhibition assays demonstrated enhanced antidiabetic potential, with α-amylase inhibition increasing from 7% to 60% and α-glucosidase inhibition from 10% to 70%. Moreover, glucose uptake in insulin-resistant L6 myotubes was significantly enhanced, indicating improved cellular glucose utilization. HPLC analysis revealed significant enrichment of phenolic compounds, particularly trans-ferulic acid (3894 µg/g), gallic acid (1996 µg/g), and caffeic acid (1894 µg/g), suggesting microbial-mediated release and biotransformation of bound phenolics during fermentation. Correlation analysis showed strong positive relationships among phenolic content, antioxidant activity, and enzyme inhibition. Among the tested LAB strains, Lactobacillus plantarum and Lactobacillus paracasei competitively exhibited the highest functional and anti-diabetic properties. Overall, LAB fermentation effectively enhanced the functional and antidiabetic properties of pumpkin puree. Full article

Rice bran is a nutrient-rich agricultural by-product, and most of the bioactive compounds in it are bound and thus have poor bioavailability. Research has demonstrated that targeted microbial fermentation is a high-efficiency bioprocess for the degradation and modification of complex macromolecules to release phenolic compounds, flavonoids, dietary fibre derivatives and other new biologically active substances. Fermentation can be used to increase the antioxidant, anti-inflammatory and metabolically regulatory effects of rice bran more efficiently by changing its structure and increasing the content of active components compared with the conventional extraction method. Although some studies have investigated how to obtain suitable microbial strains and substrates, optimisation of the processing conditions for improving metabolic and functional performance has not been achieved; otherwise, other problems will still arise in the event of industrial-scale application, such as fluctuations in raw material supply, process instability, and high production costs. In the future, the integration of process analytical technology (PAT), artificial intelligence and microbial engineering will build a large-scale intelligent and controllable fermentation system. Therefore, the specific route of fermentation for valorising rice bran into high-value functional ingredients has been identified, and the scientific foundation for developing sustainable foods and nutraceuticals has been established. Full article

Oxidative stress, caused by the excessive production of reactive oxygen and nitrogen species, contributes to cellular damage and chronic diseases. Fermented foods are increasingly recognized for their antioxidant properties, which are strongly influenced by microbial metabolism during fermentation. This review examines three major microbial mechanisms involved in antioxidant enhancement in fermented foods: exopolysaccharide (EPS) production, release of matrix-bound bioactive compounds, and microbial modulation of redox conditions. Microbial EPS contribute through radical scavenging and metal chelation, while microbial enzymes increase the bioavailability of phenolic compounds, peptides, and other antioxidant molecules. In addition, microbial metabolic activity influences the redox environment of fermented systems through electron-transfer processes and reducing metabolites. By integrating these complementary mechanisms, this review provides a comprehensive framework linking microbial biotransformation and redox modulation to the antioxidant properties of fermented foods, and highlights their potential for the development of functional fermented products. Full article

The effects of presoaking with sodium selenite (Na₂SeO₃) solution on the polyphenols and γ-aminobutyric acid (GABA) in foxtail millets during germination under NaCl stress condition were investigated, and the key processing parameters, including Na₂SeO₃ concentration, presoaking time, presoaking temperature and NaCl concentration, were optimized via response surface methodology (RSM) based on total phenolic content (TPC) and GABA content of foxtail millet sprouts. The inhibition of sprout growth caused by salt stress was alleviated by presoaking with Na₂SeO₃, which did not alter phenolic compositions, resulting in a significant increase in the levels of both phenolics and GABA. The optimal germination parameters were 42 mg/L Na₂SeO₃, 9.8 h soaking time, 30 °C soaking temperature, and 110 mmol/L NaCl. Under these conditions, the measured TPC and GABA content were 837.22 mg FAE/100 g and 281.68 mg/kg, respectively, which closely approximated the predicted values. Correspondingly, the main free phenolic compounds 3-p-coumaroylquinic acid and N-p-coumaroylserotonin increased by 2.94 and 3.34 times, respectively, and the predominant bound phenolic compounds trans-ferulic acid and trans-p-coumaric acid increased by 2.28 and 6.39 times, respectively. Meanwhile, the total and organic selenium contents of the sprouts reached 14.74 and 12.02 mg/kg dry weight, respectively. This study provides a practical technology for preparing selenium-enriched foxtail millet sprouts with enhanced phenolic compounds and GABA, which can serve as a novel functional food resource. Full article

This study evaluated the impact of lactic acid fermentation on microbiological and nutritional quality, bioactive compound profile, and bioactive properties of mashed navy beans (MNB). Lactic Acid Bacteria (LAB) viability and microbiological quality of fermented mashed navy beans (FMNBs) were maintained for up to 28 days at 4 °C. Fermentation improved protein quality while reducing trypsin inhibitor activity. Additionally, fermentation enhanced the extractability of phenolic compounds, especially of bound forms. Proteolytic activity during fermentation generated low-molecular-weight peptides enriched in hydrophobic residues. Although antioxidant capacity remained comparable between samples, fermented samples exhibited higher angiotensin-converting enzyme inhibitory (ACE-I) activity (IC₅₀ ACE-I = 0.635 ± 0.043 and 0.413 ± 0.002 mg solids mL⁻¹ for MNBs and FMNBs, respectively). Simulated gastrointestinal digestion enhanced both antioxidant (ABTS•+) and antihypertensive potential. ECA-I inhibition was higher in the fermented sample dialysates (D), with IC₅₀ values of 0.160 ± 0.005 and 0.117 ± 0.003 mg solids mL⁻¹ for MNB-D and FMNB-D, respectively, due to the increased dialyzability of phenolic compounds and the presence of hydrophobic low-molecular-weight peptides in FMNB-D. Furthermore, FMNB-D exhibited competitive ACE-I inhibition. These findings demonstrate that lactic fermentation is an effective strategy to enhance the nutritional and health-promoting properties of legume-based foods. Full article

This study explored the impact of ethanol as a co-solvent in supercritical fluid extraction on the recovery of bioactive compounds from carrot seeds and assessed the resulting extracts for antimicrobial, α-amylase and α-glucosidase, and butyrylcholinesterase inhibitory potential. Ethanol supplementation significantly improved extraction performance, with the yield increasing from 110 mg in the absence of ethanol to 134 mg at 5% ethanol, followed by a slight decrease to 132 mg at 10%. High-performance liquid chromatography (HPLC) revealed pronounced phytochemical enrichment at 5% ethanol, particularly for chlorogenic acid (1541.24 µg/g), gallic acid (1279.27 µg/g), and hesperetin (1513.68 µg/g), indicating enhanced recovery of phenolic and flavonoid constituents. The 5% ethanol extract demonstrated superior antimicrobial activity, producing inhibition zones of 19 mm against Enterococcus faecalis, 26 mm against Klebsiella pneumoniae, 25 mm against Staphylococcus aureus, and 29 mm against Candida albicans. Values of both minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were markedly reduced, while antibiofilm activity reached 93.11% for E. faecalis and 91.00% for K. pneumoniae. The extract also exhibited potent inhibitory effects with IC₅₀ values of 7.74 and 13.37 µg/mL, against α-amylase and α-glucosidase, correspondingly, as well as strong butyrylcholinesterase inhibition (IC₅₀ = 2.51 µg/mL), highlighting promising α-amylase/α-glucosidase and butyrylcholinesterase inhibitory potential. Molecular docking further supported these findings, showing that chlorogenic acid bound more strongly than vanillin to OmpK36, lysosomal acid-α-glucosidase, and butyrylcholinesterase, with docking scores ranging from −6.1 to −6.9 kcal/mol. These findings identify ethanol-modified supercritical fluid extraction as a sustainable and effective green strategy for improving the recovery of carrot seed bioactives and enhancing their multifunctional in vitro biological properties. Notably, this study provides the first comprehensive evidence that 5% ethanol modification selectively enriches key phenolic constituents, including chlorogenic acid, gallic acid, and hesperetin, in carrot seed extracts, with corresponding enhancement of α-amylase, α-glucosidase, and butyrylcholinesterase inhibitory activities. Full article

This study compared the physicochemical properties of inulin caffeate, where caffeic acid (CA) was covalently bound to inulin (CA-Inu, degree of substitution: 0.07), with CA spray-dried inulin microparticles (Mp(CA/Inu)), as well as release profiles of CA from CA-Inu and Mp(CA/Inu) under in vitro simulated gastrointestinal digestion. Encapsulation by spray drying was optimized using a Central Composite Design, achieving an encapsulation efficiency of 98%. CA was rapidly released from Mp(CA/Inu) during the oral and gastric phases, followed by a slight decrease in the intestinal phase due to interaction with digestive enzymes. In contrast, no release of CA was detected from CA-Inu during the oral and gastric phases. Approximately 30% was released in the intestinal phase, with a further increase in the colonic phase, especially in the presence of inulinase. This strategy, based on the covalent binding of phenolic compounds to biopolymers, can promote targeted delivery in the later stages of gastrointestinal digestion. Full article

Background/Objectives: Fingered citron (Citrus medica L. var. sarcodactylis (Siebold ex Hoola van Nooten) Swingle) is rich in phenolic constituents, yet systematic comparisons of free and bound phenolics across tissues and origins remain limited. This study compared the peel, pulp, and blend (whole fruit) of fingered citron from five Chinese regions: Zhejiang (ZJ), Yunnan (YN), Sichuan (SC), Guangdong (GD), and Guangxi (GX). Methods: Phenolic compositions were determined by colorimetric assays and HPLC. Antioxidant activity was assessed by ORAC and PSC, and hypoglycemic-related activity by α-glucosidase and α-amylase inhibition and glucose consumption in an insulin-resistant HepG2 (IR-HepG2) cell model. Results: Phenolic distribution followed the order peel > blend > pulp, and free > bound. HPLC identified 11 free and 5 bound phenolics, predominantly hesperidin, quercetin, and 5,7-dimethoxycoumarin. GX peel exhibited the highest free phenolic content (106.34 ± 0.23 mg GAE/100 g FW) and superior ORAC (30.56 ± 0.50 μmol TE/g FW), strongly correlating with total phenolics (r = 0.98, p < 0.01). Free phenolics showed stronger α-glucosidase and α-amylase inhibition, whereas bound phenolics produced higher glucose consumption in the IR-HepG2 cell model. The GX blend bound fraction showed the highest glucose consumption (5.48 ± 0.98 mmol/L). Conclusions: Under fresh-weight-based conditions, phenolic composition and in vitro bioactivities differed by fruit part, region, and phenolic fraction. Peel, especially GX peel, tended to show higher phenolic levels and stronger antioxidant-related performance, whereas the GX blend bound fraction showed the highest glucose-consumption-promoting activity. Full article