Search Results (4,150)

Lachancea thermotolerans is a non-Saccharomyces yeast characterized by its biotechnological potential, due, among other reasons, to its capacity to produce L-lactic acid and its impact on the organoleptic profiles of final fermented products. While its traits have been widely studied in fermented beverages and vinification, its potential use in other fermented foods, such as table olives, has been poorly studied. For this reason, the characterization and laboratory screening of Lachancea thermotolerans strains were performed in the present study. In this context, the potential use of forty L. thermotolerans strains in Spanish-style table olives was discussed based on pH and salt concentration tolerance, two key stress factors in the production process. Furthermore, the effect of oleuropein—the most abundant polyphenol in raw drupes—on L-lactic acid production was described to better understand and predict the behavior of L. thermotolerans under real conditions. In addition to stress resistance and L-lactic acid production, the suitability of the strains was assessed through their resistance to cycloheximide and copper, key indicators of tolerance to antimicrobial agents and agricultural residues. Finally, Principal Component Analysis of mixed data (PCAmix) and Hierarchical Clustering on Principal Components (HCPC) were performed to stratify and describe the intraspecific variability of this species, leading to the preselection of fifteen promising L. thermotolerans strains for use as starter cultures in Spanish-style table olive elaboration. 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

Aerogels derived from microbial exopolysaccharides are useful in the food, pharmaceutical, and environmental sectors, but their application in anticancer therapy is constrained by inadequate characterization, especially regarding effects on normal cells. This study used ethanol precipitation and trichloroacetic acid deproteinization to extract crude exopolysaccharide from the fermentation broth of Bacillus amyloliquefaciens SQ-2. The pure fraction, EPS-3791, was obtained using Sephadex G-100 gel filtration chromatography and DEAE cellulose ion exchange. The weight–average molecular weight of EPS-3791 was 64.4kDa. Monosaccharide analysis indicated fructan as the dominant component, which was consistent with the results of methylation analysis and NMR spectroscopy, confirming that EPS-3791 is a fructan mainly linked by →1)–Fruf–(2→bonds. UV scanning indicated high purity. FTIR analysis revealed functional groups including hydroxyl, carbonyl, and C–O–C groups. EPS-3791 exhibited a porous three-dimensional network morphology by SEM, with a decomposition temperature of 191.61 °C by TGA. Additionally, aerogels were prepared by freeze drying. EPS-3791 aerogels demonstrated minimal cytotoxicity to normal L929 cells while inhibiting the growth of human lung cancer A549, breast cancer MCF–7, and cervical cancer HeLa cells in a dose-dependent manner. Scratch wound healing experiments revealed that EPS-3791 aerogels hindered HeLa cell migration while promoting L929 wound closure. These findings identify EPS-3791 as a fructan-type exopolysaccharide aerogel with specific anticancer properties. 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

Gluten-free fermented products remain technologically challenging due to the absence of gluten, which plays a key role in stabilizing batter structure and gas retention. This study proposes a mixture design-driven approach to develop gluten-free Algerian pancakes based on rice and teff formulations enriched with legumes and seeds, aiming to restore techno-functional properties while improving nutritional quality. Two formulations, a teff-based (TBF) and a rice-based (RBF) system, were optimized using a simplex centroid mixture design and evaluated in comparison with durum wheat pancakes. The results demonstrated that formulation strongly influenced batter rheology and final structure. The TBF system exhibited superior technological performance, with higher specific volume (1.77 cm³/g), lower density (0.56 g/cm³), and enhanced porosity, associated with improved protein and fiber content. In contrast, the RBF formulation showed higher antioxidant activity. The findings highlight the critical role of component interactions in modulating batter viscosity and foam stability, which directly affected pore development and product airiness. Both optimized formulations successfully reproduced the characteristic “light and airy” structure of traditional pancakes, achieving good sensory acceptability. Overall, this study demonstrates that mixture design can effectively guide the development of gluten-free fermented systems by linking composition, rheology, and structural properties, providing a strategy for improving the quality of traditional gluten-free foods. Full article

The integration of exosomes into professional cosmetics marks a significant paradigm shift from traditional passive formulations to advanced regenerative esthetics. Rather than being defined solely by their nanometric dimensions or classical association with endosomal biogenesis, these vesicles function as highly targeted intercellular messengers capable of delivering complex bioactive payloads to modulate tissue repair and collagen synthesis. While robust preclinical and clinical trials validate their remarkable potential in skin rejuvenation, hair restoration, and hyperpigmentation management, significant translational barriers remain. A critical analysis of the current literature reveals that successful clinical outcomes frequently rely on physical penetration enhancers, such as microneedling or fractional lasers, making it challenging to isolate the autonomous efficacy of topical vesicles from the trauma-induced regenerative response. Furthermore, commercial viability is dictated by stringent regulatory frameworks. In the European Union, Regulation (EC) No 1223/2009 strictly prohibits human-derived biologicals, while the US Food and Drug Administration (FDA) aggressively monitors the unsubstantiated marketing of cellular therapies. To navigate these biosafety and legal constraints, the aesthetic industry is increasingly pivoting toward non-human and legally compliant alternatives. Consequently, Plant-Derived Extracellular Vesicles (PDEVs), microbiome-derived exosomes (such as those obtained from bacterial fermentation), and bioengineered synthetic analogues have become the focal point of market innovation. A practical evaluation of the MCCM Medical Cosmetics portfolio illustrates this strategic shift, demonstrating the clinical versatility of botanical sources. To secure the long-term credibility of exosome technology, the industry must overcome current manufacturing heterogeneity by aligning with international standardization frameworks, such as the MISEV2023 guidelines, thereby ensuring reliable delivery systems, batch-to-batch consistency, and uncompromised consumer safety. This review provides a comprehensive overview of the biological mechanisms, clinical efficacy, and translational challenges associated with exosome-based cosmetics. Full article

Background/Objectives: Healthy longevity depends on not only lifespan but also the maintenance of physiological, metabolic, physical, and cognitive functions throughout aging. Identifying early determinants of health is crucial for preventing age-related decline. This narrative review aims to synthesize current evidence on how diet and specific nutrients relate to these early risk factors and indicators of healthy longevity. Methods: A review was performed to identify the links between dietary factors, energy balance, and gut microbiota composition and normal body weight; blood cholesterol, pressure, and glucose; healthy sleep; an active lifestyle; and normal physical function and cognitive performance. Particular attention was given to Mediterranean and other plant-based dietary models as sources of key nutrients. Evidence from observational studies, randomized controlled trials, and meta-analyses was considered. Results: Across all markers, dietary quality and nutrient adequacy emerged as consistent determinants of health outcomes. Key nutrients were associated with favorable cardiometabolic, cognitive, and musculoskeletal functions, such as omega-3 fatty acids, fiber, vitamins D and B, minerals like magnesium and potassium, and polyphenols. Common nutrition gaps included insufficient intake of fiber, unsaturated fats, and micronutrients, which was often linked to a shift toward less plant-based diets. Gut microbiota diversity may mediate several of these associations, influencing metabolism, inflammation, sleep quality, and cognitive performance, although inter-individual variability and causal pathways remain incompletely understood. Conclusions: An integrated dietary approach emphasizing the consumption of whole and plant-rich foods, with moderate amounts of animal foods, supports multiple early markers, risk factors, and indicators of healthy longevity. The modulation of the gut microbiota through plant-based diets and fermented foods represents a promising strategy for maintaining health across aging trajectories. Full article

Background/Objectives: Cardiovascular diseases (CVD) remain leading cause of human morbidity and mortality worldwide. With increasing attention to vitamin K intake’s effect on health, comprehensive knowledge of vitamin K dietary sources is important. This study aims to determine the nutritional value of selected fermented food products (cheese, sauerkraut and natto) as a dietary vitamin K sources and to evaluate their lipid quality in the context of cardiovascular health. Methods: Two kinds of cow’s milk cheeses were selected. Regarding sauerkraut and natto, both commercial products and laboratory-produced samples were taken for comparison. Contents of phylloquinone (PK) and menaquinones (MKn) and fatty acids profiles were analyzed. Moreover, the following lipid quality indices were evaluated: Peroxidisability Index (PI); Atherogenicity Index (AI); Thrombogenicity Index (TI); and Hypocholesterolaemic/Hypercholesterolaemic (HH) ratio. Results: Sauerkraut demonstrated the highest phylloquinone content, while the highest content of MK-7 was found in natto. The fatty acid profile of natto was characterized by the highest proportions of linoleic acid (C18:2) and alpha-linolenic acid (C18:3). Natto’s lipid quality indices were the most favorable compared to cheese and sauerkraut. Conclusions: Based on its MK-7 content and lipid quality profile, natto demonstrates the greatest nutritional potential among the analyzed fermented products. These findings are based on compositional analysis and require confirmation through clinical studies investigating the cardiovascular effects of regular consumption of these specific products. Full article

In recent times, the importance given to versatile functional nutrition has increased, escalating interest in fermented foods and their potential health benefits. Fermentation is an ancient method frequently used to develop functional and bioactive products. Fermented microalgae and their biomass are important sustainable biotechnological resources for increasing the nutritional value, healthiness, and functionality of foods and for producing high-value-added bioactive compounds. The fermentation of microalgae encompasses the conversion of carbohydrates into sugar or organic substances by a range of microorganisms, particularly lactic acid bacteria (LAB). The fermentation process can activate numerous beneficial mechanisms by enhancing the bioavailability of bioactive compounds in microalgae. Lactic acid bacteria are widely used in food fermentation due to their safety and metabolic versatility. Their ability to produce organic acids, enzymes, and bioactive metabolites makes them suitable for modifying microalgal biomass. This review aims to provide a detailed and critical evaluation of fermented microalgae, including health effects, functional enhancements, bioactivities, and industrial applications. Full article

Pharmacomicrobiomics is the study of drug–microbiome interactions. It examines the dynamic relationship between the drug, the host, and the microbiome, and has become a rapidly evolving area in the realm of pharmacology and personalized medicine. Emerging evidence demonstrates that the gut microbiome can influence the pharmacodynamics and pharmacokinetics of drugs through various mechanisms, while drugs can simultaneously alter microbial composition. Treatment approaches include regular targeted pharmaceutical therapies (e.g., antibiotics, antidepressants) and alternative treatment approaches (e.g., CAM treatments such as supplements and herbs). Microbiome-based medication treatment is an alternative treatment approach that has been studied extensively in the last decade. This article reviews the current knowledge on drug–microbiome interactions across multiple therapeutic systems, including cardiovascular, central nervous system, gastrointestinal, respiratory, endocrine, oncologic, musculoskeletal, anti-infective therapies, and supplements (such as melatonin). We also highlight the various pathways by which microbes can alter the mechanisms (such as drug absorption), bioavailability, efficacy, and incidence of adverse effects, along with highlighting the clinical implications of drug-induced dysbiosis. Full article

Meat, as an important source of animal protein, plays a central role in the human diet, and its processing operations critically influence the product quality. As an emerging non-thermal physical technology, ultrasound has demonstrated considerable application potential and distinct advantages in meat processing. This review systematically summarizes recent advances in the application of ultrasound for meat tenderization, marination, sterilization, fermentation, freezing, thawing, drying, and the extraction of bioactive compounds from meat by-products, with particular emphasis on its ability to enhance processing efficiency and final product quality. The underlying mechanisms of ultrasound action in meat systems are discussed in depth. Current evidence indicates that ultrasonication not only intensifies processing operations but also positively modulates the physicochemical and functional properties of meat products, including improved tenderness, water-holding capacity, and color stability, promoted flavor development, reduced cooking loss, and extended shelf life. This review aims to provide a theoretical foundation for the scientific research, practical application, and future development of ultrasound technology in meat processing, highlighting its potential to partially replace conventional methods and contribute to more sustainable food processing practices. Full article

Mycotoxins are one of the biggest threats to global food safety, public health, and economic stability. More than 400 mycotoxins have been found to be secondary metabolites of toxigenic fungi, mostly from the genera Aspergillus, Fusarium, Penicillium, and Alternaria. Aflatoxins (AFs), ochratoxin A (OTA), deoxynivalenol (DON), zearalenone (ZEA), fumonisins (FBs), patulin (PAT), and T-2/HT-2 toxins are the most dangerous to the health of people and animals. Conventional physical and chemical decontamination methods are only partially effective and can reduce food quality, leave toxic residues, or be too expensive for smallholder food systems. Recent studies have shown that the application of lactic acid bacteria (LAB) as a biological detoxification method is a safe, cost-effective, and environmentally friendly option, and has a long history of safe use in fermented foods. Selected strains or taxonomic units have been granted GRAS status by the FDA or QPS (Qualified Presumption of Safety) status by EFSA. However, their use for mycotoxin detoxification still requires strain-level safety assessment and efficacy validation in the intended food matrix. There are several mechanisms by which LAB employ to reduce the bioavailability of mycotoxins in food systems: (i) physical adsorption via cell wall components such as peptidoglycan, teichoic acids, and exopolysaccharides; (ii) enzymatic biotransformation that may produce non-toxic or less-toxic metabolites, though the safety of degradation products requires case-by-case toxicological assessment; (iii) antifungal metabolite production that inhibits fungal growth and mycotoxin biosynthesis; and (iv) competitive exclusion of toxigenic fungi during fermentation. This comprehensive review examines the existing evidence on the detoxification of major food mycotoxins by LAB, with an emphasis on mechanisms, strain-specific efficacy, food-matrix applications, and factors that affect detoxification efficacy. Discussion has also been made of translating in vitro findings to in vivo settings and food-scale applications, alongside regulatory frameworks, current challenges, and future research directions. The review also suggests ways to combine LAB with new technologies, such as encapsulation, genetic engineering, and fermentation optimization, to make food systems safer by synergistically controlling mycotoxins. Full article

This paper presents a comprehensive review on near-infrared (NIR) spectroscopy applied in food analysis, systematically elaborating its core principles, widespread industrial applications, advanced chemometric strategies, and cutting-edge technological progress. NIR spectroscopy (760–2500 nm), characterized by rapid, non-destructive detection and minimal sample preparation, has been widely implemented in quality evaluation and safety monitoring of grains, meat, fruits and vegetables, dairy, fermented products, tea, coffee, and other processed foods, realizing quantitative analysis of nutrients, freshness assessment, texture prediction, adulteration identification, origin tracing, and rapid preliminary screening of toxin/pesticide residues. A series of chemometric methods, including spectral preprocessing (SNV, MSC, S-G smoothing), feature extraction, and variable selection (CARS, PSO-CMW, ICPA), as well as linear/nonlinear modeling algorithms (PLS, SVM, BP-ANN, fuzzy clustering) significantly boost the accuracy and robustness of spectral analysis. Meanwhile, portable NIR devices and online monitoring systems promote on-site and real-time detection in food supply chains. Despite existing challenges such as calibration transfer, matrix interference, and model generalization, innovations like multimodal data fusion, deep learning integration, and intelligent algorithm optimization offer effective solutions. This review not only summarizes the latest research advances of NIR technology in the food field but also emphasizes its significant advantages as a rapid, non-destructive complementary tool to traditional destructive detection methods, providing theoretical support and technical reference for accelerating the industrial translation and standardized application of NIR spectroscopy, and ultimately safeguarding global food quality and safety. Full article

The growing global protein demand and environmental concerns from conventional animal agriculture have driven the exploration of sustainable alternative protein sources. Single-cell proteins (SCPs) from microbial fermentation offer a promising solution. This study comprehensively evaluated the nutritional value and safety profile of SCP produced from Ralstonia eutropha H16 through integrated in vitro and in vivo assessments. Nutritional analyses revealed a high crude protein content of 71.87 ± 5.05 g/100 g dry weight, with total amino acids of 53.67 ± 1.05 g/100 g. The essential amino acid content was 24.38 ± 0.51 g/100 g, accounting for 45% of the total amino acids. An essential amino acid index (EAAI) of 1.46 ± 0.04 and an amino acid score (AAS) of 0.83 ± 0.06 confirmed its classification as a high-quality protein source according to FAO/WHO standards. In vivo rat feeding trials demonstrated an adjusted protein efficiency ratio (PER) of 1.81, exceeding common plant proteins such as wheat (0.8–1.1). True digestibility (TD) reached 85.73%, with a biological value (BV) of 49.37%, net protein utilization (NPU) of 42.33%, and protein digestibility-corrected amino acid score (PDCAAS) of 0.71. Comprehensive safety assessments included chemical contaminant screening, acute oral toxicity studies in rats and mice, in vitro chromosome aberration tests, and erythrocyte micronucleus tests. Heavy metals and aflatoxin B₁ levels were below regulatory limits. Acute oral toxicity studies established LD₅₀ values exceeding 10,000 mg/kg body weight in both rodent species, classifying this protein source as practically non-toxic. The 28-day sub-acute toxicity study showed no significant adverse effects at low doses (6.25% protein replacement). Both genotoxicity assays (mammalian cell chromosome aberration assay and mammalian erythrocyte micronucleus test) returned negative results. These findings establish R. eutropha H16-derived SCP as a safe, nutritious, and sustainable protein source with considerable potential for feed and food applications, contributing to global food security and environmental sustainability. Full article

Depression is one of the most common mental disorders in modern society, and it has become a serious threat to human health. The limitations of existing antidepressant drugs have prompted people to turn to the multi-target, low-toxic side effects of natural products. This article reviews the conventional nutrients (omega-3 fatty acids, folic acid, and mineral elements) and functional active ingredients (flavonoids, polysaccharides, saponins, and terpenoids) in medicinal and food homologous substances (MFHs). They show antidepressant potential by regulating neurotransmitters, improving hypothalamic–pituitary–adrenal (HPA) axis function, promoting neuroplasticity, inhibiting neuroinflammation, regulating ferroptosis, and interfering with the gut–brain axis. In addition, this paper discusses the application prospects of modern technologies such as microbial fermentation and nano-delivery in improving the bioavailability of MFHs and product development. In summary, MFHs have potential application value in dietary intervention and adjuvant therapies for depression; in the future, randomized controlled clinical trials should be strengthened, and multi-omics technology should be combined to promote the development of precision products so as to provide a new perspective for the development of new antidepressant drugs. Full article