Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla)

Wadamori, Yukiko; Vanhanen, Leo P.; Savage, Geoffrey P.

doi:10.3390/foods3020269

Cited by 21 publications

(10 citation statements)

References 18 publications

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“…Fermentation of food en route would provide a degree of preservation while also improving palatability and dietary variation, a valuable contribution as menu fatigue leads to decreased food consumption and the development of caloric and micronutrient deficiencies [ 91 ]. This process can also remove potent antinutrients including phytates and oxalates, which can further deplete an astronaut’s micronutrient levels and pose health risks [ 100 , 101 ]. Though not directly food-related, such a process could also be utilized to produce resources such as ethanol and other industrial compounds, either as a target or by-product.…”

Section: Solutionsmentioning

confidence: 99%

Long-Duration Space Travel Support Must Consider Wider Influences to Conserve Microbiota Composition and Function

Chmiel

Stuivenberg

et al. 2022

Life

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The microbiota is important for immune modulation, nutrient acquisition, vitamin production, and other aspects for long-term human health. Isolated model organisms can lose microbial diversity over time and humans are likely the same. Decreasing microbial diversity and the subsequent loss of function may accelerate disease progression on Earth, and to an even greater degree in space. For this reason, maintaining a healthy microbiome during spaceflight has recently garnered consideration. Diet, lifestyle, and consumption of beneficial microbes can shape the microbiota, but the replenishment we attain from environmental exposure to microbes is important too. Probiotics, prebiotics, fermented foods, fecal microbiota transplantation (FMT), and other methods of microbiota modulation currently available may be of benefit for shorter trips, but may not be viable options to overcome the unique challenges faced in long-term space travel. Novel fermented food products with particular impact on gut health, immune modulation, and other space-targeted health outcomes are worthy of exploration. Further consideration of potential microbial replenishment to humans, including from environmental sources to maintain a healthy microbiome, may also be required.

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Section: Solutionsmentioning

confidence: 99%

Long-Duration Space Travel Support Must Consider Wider Influences to Conserve Microbiota Composition and Function

Chmiel

Stuivenberg

et al. 2022

Life

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“…Lactobacillus bacteria-driven fermentation is an alternative to phytase --by lowering the pH, it provides a favorable environment for both bacterial and endogenous phytase within the plant material to hydrolyze the binding phytate and release the bound minerals (Humer and Schedle 2016;Katz 2016). Oxalate can also be degraded through Lactobacillus fermentations, either externally or internally (Bik et al 2017;Wadamori, Vanhanen, and Savage 2014). Of note, degradation of phytate by external fermentation has been shown to be more effective than heat treatment or cooking due to the decreased phytase bioactivity at a temperature above 80°C (Gupta, Gangoliya, and Singh 2015;…”

Section: Fermentation Promotes Micronutrient Absorptionmentioning

confidence: 99%

Fermentation Technology as a Driver of Human Brain Expansion

Bryant¹,

Hansen²,

Hecht³

2020

Preprint

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Thesis Statement: The consumption of externally fermented foods acted as the initial metabolic trigger enabling hominid brain expansion. Because brain tissue is metabolically expensive, it is thought that the evolution of humans’ large brains was only possible through a concomitant reduction in the size of another expensive organ system, the gut. However, this gut reduction must have itself been made possible by dietary changes, the nature of which are still unclear. Here, we propose that the initial metabolic trigger of hominid brain expansion may have been the consumption of externally fermented foods. We define “external fermentation” as occurring outside the body, as opposed to the internal fermentation that occurs through the gut microbiome. This practice could have begun accidentally and with limited understanding, but over time, fermentation technologies may have become increasingly intentional, socially-transmitted, and culturally-reinforced. We detail the mechanisms by which external fermentation can mediate the evolution of increased brain size, as well as a reduction in gut size, by increasing the bioavailability of macro- and micronutrients while reducing digestive energy expenditure. Importantly, we calculate that the reduction in human gut size relative to modern apes is mainly due to a reduction in the colon, the site of internal fermentation. We also discuss the explanatory power of our hypothesis relative to others, including realistic plausibility in hominids with brains roughly the size of modern chimpanzees. Finally, we survey external fermentation practices across human cultures to demonstrate its viability across a huge range of environments, temperatures, and food sources. We close with suggestions for empirical tests.

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“…This result can be explained that the microorganisms were used was able to produce enzymes. Wadamori, Vanhanen, and Savage (2014) stated that calcium content in kimchi increase from 286.94 ± 9.23 to 305.17 ± 7.73 mg per 100 g of dry matter after 5 days of natural fermentation. This change occurred due to oxalate decrease in kimichi from 62.79 ± 3.57 to 18, 61 ± 2.72 after fermentation.…”

Section: The Content Of Phosphor and Calcium In Banana Peels Fermentementioning

confidence: 99%

The nutrient value of banana peel fermented by tape yeast as poultry feedstuff

Koni

Foenay

Asrul

2019

JIIP

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This study aims to evaluate the effect of different tape yeast levels as inoculum in the banana peels fermentation process to the nutritional content. This study used an experimental method with a Completely Randomized Design (CRD) in one way ANOVA with 4 treatments and 4 replications. Treatments based on differences in the addition of tape yeast, all treatments were incubated for 6 days. The four treatments are (P0) Banana peel without the addition of yeast tape; (P1) Banana peel with the addition of yeast tape 1.5%; (P2) Banana peel with the addition of 3.0% yeast tape; (P3) Banana peel with the addition of 4.5% yeast tape. The measured variables were dry matter, crude protein, crude fat, crude fiber, calcium, and phosphorus content. Data were analyzed by analysis of variance and followed by Duncan's multiple range test to measure any significances. The results showed that the level of yeast tape significantly increased crude protein, crude fat, calcium and phosphorus (P<0.05), and significantly reduced crude fiber of banana peel (P<0.05. However the level of yeast tape has no significant effect on the dry matter content of banana peels. Conclusion tape yeast level of 4.5% can increase levels of crude protein, crude fat, calcium and banana skin phosphorus. The highest reduction in crude fiber in the use of yeast tape 3%.

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Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla)

Cited by 21 publications

References 18 publications

Long-Duration Space Travel Support Must Consider Wider Influences to Conserve Microbiota Composition and Function

Long-Duration Space Travel Support Must Consider Wider Influences to Conserve Microbiota Composition and Function

Fermentation Technology as a Driver of Human Brain Expansion

The nutrient value of banana peel fermented by tape yeast as poultry feedstuff

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