Effects of a traditional fermented grape‐based drink ‘hardaliye’ on antioxidant status of healthy adults: a randomized controlled clinical trial

Amoutzopoulos, Birdem; Löker, Gül Biringen; Samur, Gülhan; Çevikkalp, Senem Akkuş; Yaman, Mustafa; Köse, Timur; Pelvan, Ebru

doi:10.1002/jsfa.6158

Cited by 34 publications

(29 citation statements)

References 57 publications

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“…A large number of publications suggested that the immunomodulatory and anti-inflammatory properties of fruits can be attributed to the phytochemicals present in fruits [8][9][10]. In addition, various studies have also demonstrated the functional activities of fruits can be improved by fermentation [38][39][40][41][42][43]. Fermentations not only enhance the release of phytochemicals from fruits but also produce large array of new metabolites through microbial bioconversion pathways such as glycosylation, deglycosylation, ring cleavage, methylation, glucuronidation, and sulfate conjugation [66].…”

Section: Plos Onementioning

confidence: 99%

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Oral administration with a traditional fermented multi-fruit beverage modulates non-specific and antigen-specific immune responses in BALB/c mice

Hsu

Limaye

et al. 2020

PLoS ONE

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Fruits have been widely considered as the default "health foods" because they contain numerous vitamins and minerals needed to sustain human health. Fermentation strategies have been utilized to enhance the nutritive and flavor features of healthy and readily consumable fruit products while extending their shelf lives. A traditional fermented multi-fruit beverage was made from five fruits including kiwi, guava, papaya, pineapple, and grape fermented by Saccharomyces cerevisiae along with lactic acid bacteria and acetic acid bacteria. The immunomodulatory properties of the fermented multi-fruit beverage, in vivo nonspecific and ovalbumin (OVA)-specific immune response experiments using female BALB/c mice were performed. Administration of the fermented multi-fruit beverage reduced the calorie intake, thus resulting in a less weight gain in mice compared to the water (placebo)-fed mice. In the nonspecific immune study model, the fermented multi-fruit beverage enhanced phagocytosis and T cell proliferation but did not affect B cell proliferation and immunoglobulin G (IgG) production. Analysis of cytokine secretion profile also revealed that the fermented multi-fruit beverage enhanced proinflammatory cytokines interleukin (IL)-6, tumor necrosis factor (TNF)-α, and T helper (Th)1-related cytokine interferon (IFN)-γ production, thus creating an immunostimulatory effect. Nonetheless, in the specific immune study model, the results showed that the fermented multi-fruit beverage decreased the production of proinflammatory cytokines IL-6 and TNF-α production in OVA-immunized mice. Moreover, it also caused a decrease in the production of anti-OVA IgG1, which was accompanied by a decrease in Th2-related cytokines IL-4 and IL-5 production and an increase in Th1-related cytokine IFN-γ production, indicating that it may have the potential to shift the immune system from the allergen-specific Th2 responses toward Th1-type responses. The results indicate that fermented multi-fruit beverage has the potential to modulate immune responses both in a nonspecific and specific manners.

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Section: Plos Onementioning

confidence: 99%

“…In vivo experiments showed that fermented grape marc was able to suppress type I allergy in BALB/c mice [42]. Furthermore, a traditional fermented grape-based drink known as hardaliye was also found to increase the antioxidant status of study subjects in a randomized controlled clinical trial [43].…”

Section: Introductionmentioning

confidence: 99%

Oral administration with a traditional fermented multi-fruit beverage modulates non-specific and antigen-specific immune responses in BALB/c mice

Hsu

Limaye

et al. 2020

PLoS ONE

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“…Ingredients are pressed and fermented for 5-10 days at room 241 temperature. Again, the microbial population has been reported to be predominantly 242 composed of Lactobacillus and unknown fungal components, and this beverage is thought to 243 have antioxidant properties (Amoutzopoulos et al, 2013). …”

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confidence: 99%

Fermented beverages with health-promoting potential: Past and future perspectives

Marsh

Hill

Ross

et al. 2014

Trends in Food Science & Technology

320

215

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“…The tea component also enables kombucha to possess a plethora of vitamins and phenols. In Turkey, hardaliye is a famous non‐alcoholic fermented beverage obtained from red grapes, black mustard seeds, cherry leaf and benzoic acid and is reported to possess antioxidant functions (Amoutzopoulos et al ., ). Water kefir is similar to milk kefir regarding the fermentation process, except that it contains dextran components, which milk kefir lacks.…”

Section: Fermented Functional Foods and Beveragesmentioning

confidence: 97%

A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives

Ashaolu

2019

Int J of Food Sci Tech

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Fermentation has been employed as a traditional means of improving the shelf life and nutritional contents of foods, thus making fermented foods and beverages functional and therapeutic. Lactic acid bacteria (LAB) plays a major role in determining the health benefits of fermented milk and related products. This review takes into cognizance numerous investigations reporting certain microbial strains and mixes to contribute safety, quality, stability, health and organoleptic properties to fermented foods, due to increased consumers' awareness of food products with health claims. A look was taken at selection criteria for the ideal fermentative microbial species and strains, their usefulness and prospective 'OMICS'based approaches to elucidating fermentative complex communities in relation to their effects on fermented food products. Moreover, recommendations were given for improved fermentation of beverages and functional foods. It is projected that fermented foods and beverages will continually be a paramount in the global food and emerging functional food market.

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Effects of a traditional fermented grape‐based drink ‘hardaliye’ on antioxidant status of healthy adults: a randomized controlled clinical trial

Abstract: Dietary supplementation with hardaliye affect the MDA, DC and homocysteine levels in blood, possibly due to the presence of antioxidant compounds. Dose response was only observed for homocysteine. Further studies need to be performed to assess the effects on antioxidant capacity.

Cited by 34 publications

References 57 publications

Oral administration with a traditional fermented multi-fruit beverage modulates non-specific and antigen-specific immune responses in BALB/c mice

Oral administration with a traditional fermented multi-fruit beverage modulates non-specific and antigen-specific immune responses in BALB/c mice

Fermented beverages with health-promoting potential: Past and future perspectives

A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives

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