Fermented Foods in Health Promotion and Disease Prevention

Wilburn, Jessie R; Ryan, Elizabeth P.

doi:10.1016/b978-0-12-802309-9.00001-7

Cited by 30 publications

(21 citation statements)

References 78 publications

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“…The literature provides some information on the bioactivity and mechanisms mediating the impact of fermented foods in health and disease prevention, in particular, in regard to dairy products [ 87 ]. The health benefits associated with the fermentation process may be the result of direct interactions between the ingested live microorganisms and the host (probiotic effect), or indirectly, through ingestion of microbial metabolites and products of fermentation (biogenic effect) [ 88 ]. During the fermentation process, a wide range of peptides are released by proteolysis from caseins and whey proteins, some of them with bioactive effects, like blood pressure lowering or thrombin inhibition [ 89 ].…”

Section: Discussionmentioning

confidence: 99%

Fermented Food and Non-Communicable Chronic Diseases: A Review

et al. 2018

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Fermented foods represent a significant fraction of human diets. Although their impact on health is positively perceived, an objective evaluation is still missing. We have, therefore, reviewed meta-analyses of randomized controlled trials (RCT) investigating the relationship between fermented foods and non-transmissible chronic diseases. Overall, after summarizing 25 prospective studies on dairy products, the association of fermented dairy with cancer was found to be neutral, whereas it was weakly beneficial, though inconsistent, for specific aspects of cardio-metabolic health, in particular stroke and cheese intake. The strongest evidence for a beneficial effect was for yoghurt on risk factors of type 2 diabetes. Although mechanisms explaining this association have not been validated, an increased bioavailability of insulinotropic amino acids and peptides as well as the bacterial biosynthesis of vitamins, in particular vitamin K2, might contribute to this beneficial effect. However, the heterogeneity in the design of the studies and the investigated foods impedes a definitive assessment of these associations. The literature on fermented plants is characterized by a wealth of in vitro data, whose positive results are not corroborated in humans due to the absence of RCTs. Finally, none of the RCTs were specifically designed to address the impact of food fermentation on health. This question should be addressed in future human studies.

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Section: Discussionmentioning

confidence: 99%

Fermented Food and Non-Communicable Chronic Diseases: A Review

et al. 2018

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“…Seaweeds (mainly kelp) are a common vegetable ingredient in the fermented food, Kimchi. The microbial content of kimchi provides a source of probiotics, nutrients, and bioactive metabolites, which are reported to have anti-microbial, anti-oxidant, and anti-obesogenic activities [186,187,188]. One randomised controlled trial (RCT) observed that consumption of a seaweed Kimchi made from L. japonica for four weeks promoted the growth and survival of gut microbial lactic acid bacteria in humans [189], whilst another RCT concluded that consumption of 1.5 g/day fermented L. japonica containing 5.56% γ-aminobutyric acid (GABA) ( Lactobacillus brevis BJ2 culture) was associated with a reduction in oxidative stress in healthy adults over four weeks, indicated by decreased serum γ-glutamyltransferse (GGT) and malondialdehyde, and increased antioxidant activity of superoxide dismutase and catalase compared to the placebo [190].…”

Section: Fermented Foodsmentioning

confidence: 99%

“…One randomised controlled trial (RCT) observed that consumption of a seaweed Kimchi made from L. japonica for four weeks promoted the growth and survival of gut microbial lactic acid bacteria in humans [189], whilst another RCT concluded that consumption of 1.5 g/day fermented L. japonica containing 5.56% γ-aminobutyric acid (GABA) ( Lactobacillus brevis BJ2 culture) was associated with a reduction in oxidative stress in healthy adults over four weeks, indicated by decreased serum γ-glutamyltransferse (GGT) and malondialdehyde, and increased antioxidant activity of superoxide dismutase and catalase compared to the placebo [190]. The latter study indicates that foods containing fermented brown seaweeds, such as L. japonica , may offer a novel source of GABA enriched ingredients, which are associated with hypotensive and anti-inflammatory effects [188]. Anti-oxidant, anti-diabetic, and anti-hypertensive efficacies are also reported for Korean rice wine fermented with L. japonica [191], while Sargassum fermented with a starter culture of Enterococcus faecium was reported to contain higher soluble polyphenol and mannuronic acid-rich alginate contents [192], which may increase the provision of microbiota accessible components for colonic fermentation.…”

Section: Fermented Foodsmentioning

confidence: 99%

Prebiotics from Seaweeds: An Ocean of Opportunity?

et al. 2019

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Seaweeds are an underexploited and potentially sustainable crop which offer a rich source of bioactive compounds, including novel complex polysaccharides, polyphenols, fatty acids, and carotenoids. The purported efficacies of these phytochemicals have led to potential functional food and nutraceutical applications which aim to protect against cardiometabolic and inflammatory risk factors associated with non-communicable diseases, such as obesity, type 2 diabetes, metabolic syndrome, cardiovascular disease, inflammatory bowel disease, and some cancers. Concurrent understanding that perturbations of gut microbial composition and metabolic function manifest throughout health and disease has led to dietary strategies, such as prebiotics, which exploit the diet-host-microbe paradigm to modulate the gut microbiota, such that host health is maintained or improved. The prebiotic definition was recently updated to “a substrate that is selectively utilised by host microorganisms conferring a health benefit”, which, given that previous discussion regarding seaweed prebiotics has focused upon saccharolytic fermentation, an opportunity is presented to explore how non-complex polysaccharide components from seaweeds may be metabolised by host microbial populations to benefit host health. Thus, this review provides an innovative approach to consider how the gut microbiota may utilise seaweed phytochemicals, such as polyphenols, polyunsaturated fatty acids, and carotenoids, and provides an updated discussion regarding the catabolism of seaweed-derived complex polysaccharides with potential prebiotic activity. Additional in vitro screening studies and in vivo animal studies are needed to identify potential prebiotics from seaweeds, alongside untargeted metabolomics to decipher microbial-derived metabolites from seaweeds. Furthermore, controlled human intervention studies with health-related end points to elucidate prebiotic efficacy are required.

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“…Fermentation method of processing food can be defined as a metabolic process which results from the activities of microorganisms that can change the chemical profiles of various compounds/metabolites present in food matrices in relation to their health benefits [7,8,9]. Fermentation can change bioactive components and produce new bioactivities [10].…”

Section: Introductionmentioning

confidence: 99%

“…It has been reported that processing is expected to affect the content, activity and bioavailability of bioactive compounds and thus cannot be overlooked [11]. Generally, it has been stated that fermentation increases the lipid and fatty acid compositions in fermented foods [9,12]. During fermentation processes micro-organisms metabolize various lipids and fatty acids differently thus, resulting in variations in compositions [13].…”

Section: Introductionmentioning

confidence: 99%

Lipid Composition and Antimicrobial Activity of Raw, Boiled and Fermented Seed Extracts of Pentaclethra macrophylla (BENTH)

Anowu¹,

Aliyu²,

Ibrahim³

et al. 2020

JCSN

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Lipids possess versatile biological properties in human health and nutrition. The compositions of lipids were investigated on the raw, boiled and fermented seeds of Pentaclethra macrophylla n-hexane extracts. The seed extracts were esterified, and chemical composition of the fatty acids was evaluated using gas chromatography-mass spectrometry (GC-MS). Subsequent chromatographic purification and isolation on the lipids was carried out using column chromatography and thin layer chromatographic techniques. The antimicrobial activity of extracts was evaluated using disc diffusion and broth dilution techniques on selected bacterial and fungal species, Methicillin resistant Staphylococcus aureus (MRSA), Staphylococcus aureus, Shigella dysenterea, Salmonella typhi, Proteus mirabilis, Corynebacterium ulcerans, Escherichia coli, Candida krusei, Candida albicans and Candida tropicalis. GC-MS analysis revealed that fatty acids such as linoleic acid, butyl 9,12- octadecadienoate acid, oleic acid, hexadecanoic acid, methyl 20-methyl heneicosanoate, tetracosanoate acid, ethyl tetracosanoate and methyl stearate were common in the raw, boiled and fermented seed extracts. However, linoleic acid content was higher (60%) in fermented seeds, indicating an increased production due to fermentation effect. The extracts have demonstrated growth inhibition on bacterial and fungal species with broad-spectrum activity for the fermented seeds (17-19 mm; MIC 5 mg/mL) and the raw and boiled seeds (16-18 mm; MIC 5 mg/mL). Monoglycerides were isolated and structures elucidated using H-NMR and C-DEPT as 2,3-dihydroxypropyl tetracosanoate (1), 2,3-dihydroxypropyl pentacosanoate (2) and 2,3- dihydroxypropyl hentriacontylate (3). Compounds (2) and (3) are reported for the first time from the seeds. This report indicated the potential benefit of P. macrophylla seeds fermentation to human nutrition and health.

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Fermented Foods in Health Promotion and Disease Prevention

Cited by 30 publications

References 78 publications

Fermented Food and Non-Communicable Chronic Diseases: A Review

Fermented Food and Non-Communicable Chronic Diseases: A Review

Prebiotics from Seaweeds: An Ocean of Opportunity?

Lipid Composition and Antimicrobial Activity of Raw, Boiled and Fermented Seed Extracts of Pentaclethra macrophylla (BENTH)

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