A survey of consumer’ opinion about consumption and health benefits of fermented plant beverages in Thailand

Chaiyasut, Chaiyavat; Sivamaruthi, Bhagavathi Sundaram; Makhamrueang, Netnapa; Peerajan, Sartjin; Kesika, Periyanaina

doi:10.1590/1678-457x.04917

Cited by 10 publications

(11 citation statements)

References 18 publications

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“…To explain the outcomes post and prior RFM, we are dealing with effects of the inclusion of active, living rather than killed or dead microorganisms (Sarkar, 2018), the dose and frequency of bacteria (Rezac et al , 2018), the amount of food bacteria entering the gut and complementing the gut microbiome (Derrien and Van Hylckama Vlieg, 2015; Kok and Hutkins, 2018), the specificity of bacterial strains and yeasts in RFM products (Jans et al , 2017) although shared communalities and mechanisms among probiotic taxa were found (Sanders et al , 2018) and the additional effect of raw milk used rather than heat-treated milk (Chowdhury and Bhattacharyya, 2014). Furthermore, it cannot be claimed that we deal with specific effects of milk products because general effects of other fermented non-milk beverages and foods are also known (Chaiyasut et al , 2018), and there is a global biodiversity of microorganisms and the bio-active metabolites and nutrients produced in all kinds of fermented foods (Savaiano, 2014; Tamang et al , 2016; Şanlier et al , 2017). In a similar retrospective approach based on questionnaires, Chaiyasut et al (2018) showed that Thai consumers were very satisfied about the health benefits of fermented plant beverages.…”

Section: Discussionmentioning

confidence: 99%

“…Three mechanisms for the gastro-intestinal improvements are the production of metabolic products such as short-chain fatty acids and grow factors; the suppression or stimulation of competing microorganisms and effects on the epithelial layers of the host intestine (Derrien and Van Hylckama Vlieg, 2015). Besides fermented milk products, a wide range of often plant-based fermented foods and beverages is found across the world, all of which contain a diversity of microorganisms (Tamang et al , 2016; Chaiyasut et al , 2018; Jans et al , 2017; Rezac et al , 2018; Agyei et al , 2019).…”

Section: Introductionmentioning

confidence: 99%

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The impact of raw fermented milk products on perceived health and mood among Dutch adults

Baars

Berge

Garssen

et al. 2019

NFS

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Purpose The purpose of this paper was to evaluate health conditions prior to and at least two months after the start of consuming raw fermented milk (RFM) products. Design/methodology/approach One-Item health score, 1-item immunity score, immune status (ISQ), mood, bowel and skin conditions were rated for the period prior and post switching to RFM products. A linear mixed model was used to evaluate the post to prior RFM health and mood scores, taking into account gender, location of living and health group. Data from 390 participants (mean age of 54 years old) were included for the analysis, of which 277 (45 per cent) were allocated to the poor health group. Participants were allocated to the poor health group if they reported being immune depressed or suffering from a chronic disease prior to RFM; otherwise, they were allocated to the normal health group. Findings The highest intake of RFM was from RF kefir. Post RFM, people consumed around 1 glass (200 ml) of RF kefir per day. After switching to RFM, significant improvements on health and mood scores were reported. The strongest improvements after switching to RFM consumption were seen in subjects from the poor health group. With the exception of skin score, all measured health items significantly improved (p < 0.001). Health, immunity, bowel and mood scores increased with around 20 per cent in the poor health group and around 8 per cent in the normal health group. Women had more health complaints prior to RFM and had stronger health improvement post RFM compared to men. Bowel and mood scores were overall lower in women than in men. Living location had no significant impact on RFM-related health changes. This consumer survey suggests that positive health and mood changes are associated with the consumption of RFM products. Originality/value The consumption of RFM products improved the self-reported health status of adults. Immune-depressed people or people suffering from a chronic disease prior to RFM reported the strongest impact on their health, immunity, bowel and mood scores post switching RFM consumption compared to people with a normal health.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The impact of raw fermented milk products on perceived health and mood among Dutch adults

Baars

Berge

Garssen

et al. 2019

NFS

View full text Add to dashboard Cite

show abstract

“…Fermented plant juices are famous among the people of Asian countries; especially, Thai people believe that consumption of traditionally prepared fermented plant juices has the supremacy to cure most of the illness [14]. The fermented foods are rich in bioactive microbes, which offer the health benefits to the consumer and improved the quality of the food [15].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Subchronic Toxicity of Fermented Houttuynia Cordata Thunb. Using Rodent Model System

Chaiyasut

Sivamaruthi

Duangjitcharoen

et al. 2018

Asian J Pharm Clin Res

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Objective: The present study was intended to evaluate the subchronic toxicity of Lactobacillus-mediated fermented Houttuynia cordata juice (FHJ) using rodent model system. Methods:FHJ was prepared and the microbial load, lactic acid content, and pH was estimated. Rats were fed with different doses of FHJ for 60 days. The body mass changes were measured during FHJ supplementation. After the treatment period, blood and organs of the experimental rats were collected. The samples were subjected to hematological and biochemical analysis by following standard hospital protocols. Results:The pH of FHJ after 30 days of fermentation was 3.63. The lactic acid content of FHJ was gradually increased and reached 19.70 mg per mL after 30 days of the fermentation process. Lactobacillus load was high in FHJ after 30 days and no Bacillus spp. and yeast were detected in FHJ at any point of fermentation. There were no significant changes in body weight of male and female experimental rats supplemented with FHJ, irrespective of dose. There were no significant treatment-related pathological changes found in any organ of the experimental rats at all tested dose levels when compared with organs in control animals. There were no significant changes observed in red blood cells (RBCs), white blood cells (WBCs), hemoglobin, hematocrits, lymphocyte, and platelets level of male rats of all groups. Whereas, significant (p<0.01) changes were observed in the RBC (1.02±0.26 106/mm 3 ) of female rats in effective dose (ED) group compared to control. Similarly, significant (p<0.01) changes were detected in the WBC level of female rats in high dose (−7.53±0.03 103/mm3), and post-ED group (−8.86±0.75 103/mm 3 ) compared to control. There were no alterations in tested biochemical parameters of experimental rats. Conclusion:The FHJ was rich in probiotic Lactobacillus. The supplementation of FHJ (9 mL/kg/day) for 60 days did not significantly affect the body mass, internal organs, hematological, and biochemical parameters of rats. The results suggested that FHJ is qualified for the human consumption.

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“…Fermentation is an ancient method of preparing, improving and preserving the food. Asian peoples extensively use the fermented foods, and they believe that fermented foods are a cure for several diseases [24]. The microbes isolated from naturally fermented foods are reported for glutaminase, and glutamate decarboxylase, and γ-aminobutyric acid-producing ability [25,26].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Biological Safety of Fermented Phyllanthus Emblica Fruit Juice

Chaiyasut

Sivamaruthi

Duangjitcharoen

et al. 2018

Asian J Pharm Clin Res

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Objective: The present study evaluated the subchronic toxicity of Lactobacillus mediated fermented Phyllanthus emblica fruit juice (FPJ) using a rat as a model system.Methods: FPJ was prepared, and estimated the changes in pH by pH meter, and microbial load by a plating method. Rats were fed with different dose of FPJ for 60 days. The changes in the body mass were noted. The blood and organs of the experimental rats were collected, after 60 days of intervention. Then, they were analyzed for the selected hematological and biochemical parameters by following standard hospital protocols.Results: The pH of FPJ after 30 days of fermentation was 3.16. FPJ was rich in probiotic Lactobacillus spp. (7.23 Log CFU per mL) without contamination. The supplementation of FPJ was not significantly affected the body weight of the experimental animals, except the female rats in posteffective dose (PED) group showed significant changes (20.83±8.49 g) compared to control (40±17.22 g). The internal organs of the rat were not affected by the FPJ supplementation. The changes observed in blood urea nitrogen, creatinine, cholesterol, triglyceride, aspartate aminotransferase; alanine aminotransferase, and alkaline phosphatase level of experimental rats, both male and female, were not significantly differed from the respective controls. The average of lymphocytes level was significantly increased in continuous dosing group of males and females. Interestingly, the increase in red blood cell and hemoglobin (HGB) were statistically significant for ED group and PED in both sexes, except for females with no effect on HGB content.Conclusion: The prepared FPJ was enriched with probiotic Lactobacillus spp. The supplementation of FPJ (up to 9 mL/kg/day) for 60 days was not significantly influenced the body weight, internal organs, biochemical and hematological parameters of experimental rats (both male and female). The results revealed that FHJ is suitable for the human consumption.

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A survey of consumer’ opinion about consumption and health benefits of fermented plant beverages in Thailand

Cited by 10 publications

References 18 publications

The impact of raw fermented milk products on perceived health and mood among Dutch adults

The impact of raw fermented milk products on perceived health and mood among Dutch adults

Assessment of Subchronic Toxicity of Fermented Houttuynia Cordata Thunb. Using Rodent Model System

Assessment of Biological Safety of Fermented Phyllanthus Emblica Fruit Juice

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