Probiotic Fermented Foods and Health Promotion

Ashraf, Syed Amir; Elkhalifa, Abd Elmoneim O.; Ahmad, Faruque; Patel, Mitesh; Adnan, Mohd; Sulieman, Abdel Moneim Elhadi

doi:10.1007/978-3-030-82902-5_6

Cited by 8 publications

(3 citation statements)

References 139 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…LAB are the most commonly used health-related bacteria in food production due to their long history of safe use and they have been listed as Generally Regarded as Safe (GRAS) at the strain level by the United States Food and Drug Administration (FDA), or as Qualifed Presumption of Safety (QPS) at the species level by the European Food Safety Authority (EFSA) [3,13,55,65]. LAB fermentative ability is well-known for providing enrichment of nutrients, improving organoleptic properties, improving food safety, as well as providing health benefts to the host [67]. Furthermore, the ability of a functional food based on probiotics (LAB) can annihilate the toxic efect of cadmium on the kidneys and liver [68,69].…”

Section: Probioticsmentioning

confidence: 99%

Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes

Laya

Wangso

Fernandes

et al. 2023

Journal of Food Quality

View full text Add to dashboard Cite

Obesity and type 2 diabetes (T2D) are severe metabolic diseases due to inappropriate lifestyle and genetic factors and their prevention/treatment cause serious problems. Therefore, searching for effective and safe approaches to control obesity and T2D is an essential challenge. This study presents the knowledge regarding the possible use of traditional fermented condiments (TFC), a known major source of bioactive compounds (BACs), as an adjuvant treatment for obesity and T2D. Data on antiobesity, antidiabetic, and different mechanisms of BACs action of TFC were collected using a methodical search in PubMed, Scopus databases, Web of Science, SciELO, and the Cochrane Library. We discuss the mechanisms by which BCs prevent or treat obesity and T2D. The effects of TFC on obesity and T2D have been found both in animal, human, and clinical studies. The findings demonstrated that BACs in TFC confer potential promising antiobesity and antidiabetic effects. Because of the potential therapeutic significance of bioactive ingredients, the consumption of TFC could be recommended as a functional condiment. Nevertheless, further investigation is required in more clinical studies of TFC to support the formulation of functional fermented condiments and nutraceutical and pharmaceutical applications.

show abstract

Section: Probioticsmentioning

confidence: 99%

Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes

Laya

Wangso

Fernandes

et al. 2023

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…High As levels increase colonies of pathogenic bacteria in dysbiosis, whereas low levels directly increase intestinal commensal bacteria. Therefore, gut microbiome health depends on a variety of species of probiotic bacteria [ 141 ]. A study conducted on children exposed to high As shows plenty of proteobacteria in stool samples [ 142 ].…”

Section: Arsenic-induced Health Hazardsmentioning

confidence: 99%

Arsenic Exposure through Dietary Intake and Associated Health Hazards in the Middle East

Khan

Ahmad

et al. 2022

Nutrients

Self Cite

View full text Add to dashboard Cite

Dietary arsenic (As) contamination is a major public health issue. In the Middle East, the food supply relies primarily on the import of food commodities. Among different age groups the main source of As exposure is grains and grain-based food products, particularly rice and rice-based dietary products. Rice and rice products are a rich source of core macronutrients and act as a chief energy source across the world. The rate of rice consumption ranges from 250 to 650 g per day per person in South East Asian countries. The source of carbohydrates through rice is one of the leading causes of human As exposure. The Gulf population consumes primarily rice and ready-to-eat cereals as a large proportion of their meals. Exposure to arsenic leads to an increased risk of non-communicable diseases such as dysbiosis, obesity, metabolic syndrome, diabetes, chronic kidney disease, chronic heart disease, cancer, and maternal and fetal complications. The impact of arsenic-containing food items and their exposure on health outcomes are different among different age groups. In the Middle East countries, neurological deficit disorder (NDD) and autism spectrum disorder (ASD) cases are alarming issues. Arsenic exposure might be a causative factor that should be assessed by screening the population and regulatory bodies rechecking the limits of As among all age groups. Our goals for this review are to outline the source and distribution of arsenic in various foods and water and summarize the health complications linked with arsenic toxicity along with identified modifiers that add heterogeneity in biological responses and suggest improvements for multi-disciplinary interventions to minimize the global influence of arsenic. The development and validation of diverse analytical techniques to evaluate the toxic levels of different As contaminants in our food products is the need of the hour. Furthermore, standard parameters and guidelines for As-containing foods should be developed and implemented.

show abstract

“…They play an essential role in the health and immunity of human beings. Diverse vital metabolites are produced by LAB, including hydrogen peroxide, acetic acid, lactic acid, bacteriocin, and biosurfactants, which provide protection and have antagonistic effects [ 11 , 12 ]. The ability of a few LAB to produce biosurfactants and their various applications, such as in the inhibition of microbial adhesion, desorption activity, and biofilm inhibition on a variety of surfaces, such as polypropylene, rubber, silicone, and different medical devices/instruments and implants, has been reported in a number of studies [ 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

Lactiplantibacillus plantarum-Derived Biosurfactant Attenuates Quorum Sensing-Mediated Virulence and Biofilm Formation in Pseudomonas aeruginosa and Chromobacterium violaceum

et al. 2022

Self Cite

View full text Add to dashboard Cite

Quorum sensing (QS) controls the expression of diverse biological traits in bacteria, including virulence factors. Any natural bioactive compound that disables the QS system is being considered as a potential strategy to prevent bacterial infection. Various biological activities of biosurfactants have been observed, including anti-QS effects. In the present study, we investigated the effectiveness of a biosurfactant derived from Lactiplantibacillus plantarum on QS-regulated virulence factors and biofilm formation in Pseudomonas aeruginosa and Chromobacterium violaceum. The structural analogues of the crude biosurfactant were identified using gas chromatography–mass spectrometry (GC–MS). Moreover, the inhibitory prospects of identified structural analogues were assessed with QS-associated CviR, LasA, and LasI ligands via in silico molecular docking analysis. An L. plantarum-derived biosurfactant showed a promising dose-dependent interference with the production of both violacein and acyl homoserine lactone (AHL) in C. violaceum. In P. aeruginosa, at a sub-MIC concentration (2.5 mg/mL), QS inhibitory activity was also demonstrated by reduction in pyocyanin (66.63%), total protease (60.95%), LasA (56.62%), and LasB elastase (51.33%) activity. The swarming motility and exopolysaccharide production were also significantly reduced in both C. violaceum (61.13%) and P. aeruginosa (53.11%). When compared with control, biofilm formation was also considerably reduced in C. violaceum (68.12%) and P. aeruginosa (59.80%). A GC–MS analysis confirmed that the crude biosurfactant derived from L. plantarum was a glycolipid type. Among all, n-hexadecanoic acid, oleic acid, and 1H-indene,1-hexadecyl-2,3-dihydro had a high affinity for CviR, LasI, and LasA, respectively. Thus, our findings suggest that the crude biosurfactant of L. plantarum can be used as a new anti-QS/antibiofilm agent against biofilm-associated pathogenesis, which warrants further investigation to uncover its therapeutic efficacy.

show abstract

Probiotic Fermented Foods and Health Promotion

Cited by 8 publications

References 139 publications

Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes

Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes

Arsenic Exposure through Dietary Intake and Associated Health Hazards in the Middle East

Lactiplantibacillus plantarum-Derived Biosurfactant Attenuates Quorum Sensing-Mediated Virulence and Biofilm Formation in Pseudomonas aeruginosa and Chromobacterium violaceum

Contact Info

Product

Resources

About