Bamboo Wine: Its Production Technology and Potential as a Sustainable Health Beverage

Sangija, Frank; Wu, Wenbiao

doi:10.1080/87559129.2020.1810699

Cited by 8 publications

(5 citation statements)

References 45 publications

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“…Chlorophylls are natural pigments present in ANS. They act as a natural antioxidant with the ability to scavenge free radical and prevent several oxidative stress‐related diseases such as cancer, neurological disorders, inflammatory diseases, dermatitis, tissue damage, sepsis, cardiovascular disorders, decreased immune function, and aging (Lanfer‐Marquez et al., 2005; Mishra et al., 2011; Sangija & Wu, 2020; Wang & Wink, 2016). Chlorophyll can inhibit calcium oxalate dihydrate formation, which are the primary sources of kidney stones (İnanç, 2011).…”

Section: Nutritional and Functional Benefits Of Ansmentioning

confidence: 99%

“…It also increases the excretion of protein and essential amino acids, damages the mucosa lining of the gastrointestinal tract, and alters cations’ excretion (Chung, 1998). Tannins are toxic when precipitating with heavy metals and alkaloids (Khanbabaee & van Ree, 2001; Sangija & Wu, 2020). Tannin causes a browning reaction (darkening of food) due to polyphenol oxidase (Chung, 1998).…”

Section: Antinutritional Factors Of Ansmentioning

confidence: 99%

“…HCN inhibits cytochrome oxidase in the mitochondria. Also, it interacts with copper and iron ions to inhibit respiration and the inability to produce adenosine triphosphate (Sangija & Wu, 2020). Cyanide intoxication can cause mental confusion, diarrhea, vomiting, stomach pains, dizziness, diaphoresis, cardiac arrest, and rapid respiration (Gracia & Shepherd, 2004;Venketesh, 2014).…”

Section: Cyanogenic Glycosidase In Leavesmentioning

confidence: 99%

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African nightshades (Solanum nigrum complex): The potential contribution to human nutrition and livelihoods in sub‐Saharan Africa

Sangija

Martin

Matemu

2021

Comp Rev Food Sci Food Safe

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Achieving zero hunger in sub‐Saharan Africa (SSA) without minimizing postharvest losses of agricultural products is impossible. Therefore, a holistic approach is vital to end hunger, simultaneously improving food security, diversity, and livelihoods. This review focuses on the African nightshades (ANS) Solanum spp. contribution to improving food and nutrition security in SSA. Different parts of ANS are utilized as food and medicine; however, pests and diseases hinder ANS utilization. African nightshade is rich in micronutrients such as β‐carotene, vitamins C and E, minerals (iron, calcium, and zinc), and dietary fiber. The leaves contain a high amount of nutrients than the berries. Proper utilization of ANS can contribute to ending hidden hunger, mainly in children and pregnant women. Literature shows that ANS contains antinutritional factors such as oxalate, phytate, nitrate, and alkaloids; however, their quantities are low to cause potential health effects. Several improved varieties with high yields, rich in nutrients, and low alkaloids have been developed in SSA. Various processing and preservation techniques such as cooking, drying, and fermentation are feasible techniques for value addition on ANS in SSA; moreover, most societies are yet to adopt them effectively. Furthermore, promoting value addition and commercialization of ANS is of importance and can create more jobs. Therefore, this review provides an overview of ANS production and challenges that hinder their utilization, possible solutions, and future research suggestions. This review concludes that ANS is an essential nutritious leafy vegetable for improving nutrition and livelihoods in SSA.

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Section: Nutritional and Functional Benefits Of Ansmentioning

confidence: 99%

Section: Antinutritional Factors Of Ansmentioning

confidence: 99%

Section: Cyanogenic Glycosidase In Leavesmentioning

confidence: 99%

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African nightshades (Solanum nigrum complex): The potential contribution to human nutrition and livelihoods in sub‐Saharan Africa

Sangija

Martin

Matemu

2021

Comp Rev Food Sci Food Safe

Self Cite

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“…A recent review article revealed that bamboo wine made from bamboo leaves is an alcoholic extract of fermented leaf and starchy food material rich in water-soluble B vitamins and essential, nonessential amino acids and various antioxidants and is considered safe for consumption [47] . Fermented bamboo shoots are traditionally used as flavoring agents when cooking different meats and wild edible plants.…”

Section: Bamboo Winementioning

confidence: 99%

Bamboo Leaves: An Emerging Multi-functional Food

Singhal

2023

fds

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Bamboos form a unique group of giant arborescent grasses belonging to the family Poaceae and sub-family Bambuseae. Bamboo leaves are the favorite food of pandas and many other animals and are much valued as fodder. Other than this, its uses in the food industry in various food products, bamboo wine and as packaging material are being explored. Anti-oxidant of bamboo leaves (AOB), a novel food anti-oxidant is used in many food products and has been found to contain antioxidants, flavanoids and other bioactive compounds that help in the prevention of various degenerative diseases like cancer, diabetes, heart problems etc. However, there is no systematic review that explores the nutritional value and uses of bamboo leaves in different sectors. Therefore, this paper reviews the nutritional composition and spectrum of usage in the food industry. Bamboo leaves have great potential as a food additive and more research attempts on its use as a nutraceutical and functional foods are needed.

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“…Bamboo wine is usually made of bamboo juice in China (Sangija 2020), but in our study it was obtained by infusing the base wine into the living bamboo cavity for fermentation. In the process of base wine injection and live bamboo wine extraction, the wine is easily mixed into the soil, which leads to the change of soil microbial community.…”

Section: Introductionmentioning

confidence: 99%

Bamboo wine brewing leads to high abundance of Basidiomycetes rather than Ascomycetes of the soil fungal community in Phyllostachys edulis (moso bamboo) forest

Peng

DENG

et al. 2022

Preprint

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Purpose Environmental conditions have an important impact on soil microbial communities. This study aimed to explore the effects of special management of bamboo wine brewing on the soil fungal community structure and dominant flora in Phyllostachys edulis (moso bamboo) forest. Methods In this experiment, the geometric center of moso bamboo forest was taken as the core, and three kinds of soils including the core area of bamboo forest (J1), non-bamboo forest area (J2) and marginal area of bamboo forest (J3) were selected as the research objects.The community structure and diversity of soil fungi and FunGuild function prediction were analyzed by high-throughput sequencing on IonS5TMXL sequencing platform using ITS sequencing technology. Results The results showed that: (1) in contrast to other bamboo forests and woodlands, the abundance of Ascomycetes in bamboo forest soil was higher than that of Basidiomycetes under bamboo wine making environment. (2) In the core area of bamboo forest J1, the soil fungal community complexity and species diversity were higher because of this special management. As samples gradually approached the core area of bamboo forest J1 from the non-bamboo forest J2, the dominant species of Basidiomycetes transitioned from Saitozyma podzolica to Burgoa anomala. Meanwhile, the dominant species of the Ascomycota shifted from Gliocladiopsis forsbergii to Fusarium oxysporum and Cyberlindnera saturnus. (3) The special bamboo forest management of bamboo wine brewing could reduce the abundance of plant pathogens and animal pathogens in bamboo forest soil, and Saitozyma and Penicillium, which had antibacterial effects, were important. As a result, the abundance of Fungal parasite-Undefinded Saprotroph (26.86%), Ectomycorrhizal (10.46%) and Ericoid Mycorrhizal (6.66%) increased significantly. Conclusions Our study indicated that the special management of bamboo wine brewing could change soil fungal community structure and diversity by increasing Basidiomycete abundance and inhibiting soil pathogens in moso bamboo forest.

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Bamboo Wine: Its Production Technology and Potential as a Sustainable Health Beverage

Cited by 8 publications

References 45 publications

African nightshades (Solanum nigrum complex): The potential contribution to human nutrition and livelihoods in sub‐Saharan Africa

African nightshades (Solanum nigrum complex): The potential contribution to human nutrition and livelihoods in sub‐Saharan Africa

Bamboo Leaves: An Emerging Multi-functional Food

Bamboo wine brewing leads to high abundance of Basidiomycetes rather than Ascomycetes of the soil fungal community in Phyllostachys edulis (moso bamboo) forest

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