Recent updates and perspectives of fermented healthy super food sauerkraut: a review

Siddeeg, Azhari; Afzaal, Muhammad; Saeed, Farhan; Ali, Rehman; Shah, Yasir Abbas; Shehzadi, Umber; Ateeq, Huda; Waris, Numra; Hussain, Muzzamal; Raza, Muhammad Ahtisham; Al‐Farga, Ammar

doi:10.1080/10942912.2022.2135531

Cited by 9 publications

(5 citation statements)

References 46 publications

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“…Numerous areas of health, including gut health, can be supported by nutritional supplements 122 . The collection of microbes that live in the human gastrointestinal system, or the gut microbiome, www.nature.com/scientificreports/ is essential to gut health 123,124 . Nutraceuticals including probiotics, prebiotics, and fiber can all help control the gut microbiota and immune system 106 .…”

Section: Applications Of Nutraceuticals In Disease Management Nutrace...mentioning

confidence: 99%

Molecular docking as a tool for the discovery of molecular targets of nutraceuticals in diseases management

Agu,

Afiukwa,

Orji

et al. 2023

Sci Rep

142

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Molecular docking is a computational technique that predicts the binding affinity of ligands to receptor proteins. Although it has potential uses in nutraceutical research, it has developed into a formidable tool for drug development. Bioactive substances called nutraceuticals are present in food sources and can be used in the management of diseases. Finding their molecular targets can help in the creation of disease-specific new therapies. The purpose of this review was to explore molecular docking's application to the study of dietary supplements and disease management. First, an overview of the fundamentals of molecular docking and the various software tools available for docking was presented. The limitations and difficulties of using molecular docking in nutraceutical research are also covered, including the reliability of scoring functions and the requirement for experimental validation. Additionally, there was a focus on the identification of molecular targets for nutraceuticals in numerous disease models, including those for sickle cell disease, cancer, cardiovascular, gut, reproductive, and neurodegenerative disorders. We further highlighted biochemistry pathways and models from recent studies that have revealed molecular mechanisms to pinpoint new nutraceuticals' effects on disease pathogenesis. It is convincingly true that molecular docking is a useful tool for identifying the molecular targets of nutraceuticals in the management of diseases. It may offer information about how nutraceuticals work and support the creation of new therapeutics. Therefore, molecular docking has a bright future in nutraceutical research and has a lot of potentials to lead to the creation of brand-new medicines for the treatment of disease.

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Section: Applications Of Nutraceuticals In Disease Management Nutrace...mentioning

confidence: 99%

Molecular docking as a tool for the discovery of molecular targets of nutraceuticals in diseases management

Agu,

Afiukwa,

Orji

et al. 2023

Sci Rep

142

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“…The introduction of starter cultures makes a significant contribution to the formation of the physicochemical properties of products, influencing the structure and such indicators as titratable acidity, and production of flavoring substances [4]. The spectrum of volatile organic compounds in fermented cabbage has been studied in the most detail [13,[19][20][21]. The juice formed during the fermentation of cabbage is rich in minerals, vitamin C, organic acids, and antioxidants [22].…”

Section: Introductionmentioning

confidence: 99%

“…Внесение заквасочных культур вносит значительный вклад в формирование физико-химических свойств продуктов, оказывая влияние на структуру и такие показатели как титруемая кислотность, продукция вкусовых и ароматических веществ [4]. Спектр летучих органических соединений ферментированной капусты изучен наиболее подробно [13,[19][20][21]. Образующийся при сквашивании капусты сок богат минералами, витамином С, органическими кислотами и антиоксидантами [22].…”

unclassified

Development of a Fermented Vegetable Product Using a Mixed Starter Including Lactic Acid Bacteria and Acetic Acid Bacteria

ОЛЕЙНИКОВА,

АЛЫБАЕВА,

ЕРМЕКБАЙ

et al. 2023

Микробиология Және Вирусология

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Овощи – незаменимый ценный продукт питания. Ферментация овощей является одним из широко применяемых способов продления срока годности и сохранности овощных продуктов с получением новых продуктов. Применение заквасочных культур позволяет повысить контролируемость процесса ферментации и получить новые виды продуктов. Из ферментированных овощей выделено 27 изолятов молочнокислых бактерий и 5 изолятов уксуснокислых бактерий. С использованием отобранных по биотехнологически значимым показателям микроорганизмов составлены ассоциации и произведен их скрининг в опытах по ферментации смешанного овощного продукта. Получен ферментированный овощной продукт с высокими органолептическими показателями на основе белокочанной капусты, моркови и болгарского перца с использованием отобранной ассоциации. Составляющие ассоциацию микроорганизмы идентифицированы секвенированием по Сэнгеру как Lacticaseibacillus sp. 1K7, Lacticaseibacillus paracasei Bel1, Pediococcus pentosaceus 2K3 и Acetobacter pasteurianus 2-6. Анализ летучих органических соединений отжатого сока методом газовой хроматографии с масс-спектрометрическим детектированием показал присутствие органических кислот в отличие от спонтанно ферментированного образца. Спектр летучих соединений продукта с использованием закваски был шире при включении в состав ассоциации A. pasteurianus 2-6. Полученные результаты свидетельствуют о возможности улучшения биотехнологически ценных показателей ферментированных овощей при использовании уксуснокислых бактерий в составе закваски. Vegetables are an indispensable valuable food product. Fermentation of vegetables is one of the widely used methods for extending the shelf life and safety of vegetable products, resulting in new products. The use of starter cultures makes it possible to increase the controllability of the fermentation process and obtain new types of products. 27 isolates of lactic acid bacteria and 5 isolates of acetic acid bacteria were selected from fermented vegetables. Microorganisms with better biotechnologically significant indicators were used for creating associations and screened in the fermentation of mixed vegetable product experiments. A fermented vegetable product with high sensory properties from white cabbage, carrots, and bell peppers was obtained using a selected association. The association microorganisms were identified by Sanger sequencing as Lacticaseibacillus sp. 1K7, Lacticaseibacillus paracasei Bel1, Pediococcus pentosaceus 2K3 and Acetobacter pasteurianus 2-6. Volatile organic compounds analysis of the squeezed juice by gas chromatography with mass spectrometric detection showed the presence of organic acids, in contrast to the spontaneously fermented sample. The spectrum of volatile compounds of the product made with the starter was wider when A. pasteurianus 2-6 were included in the association. The obtained results indicate the possibility of improving the biotechnologically valuable indicators of fermented vegetables by using acetic acid bacteria in the composition of the starter.

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“…Gandi et al (2019), menjelaskan bahwa sauerkraut merupakan salah satu pengolahan sayuran kubis yang popular di negara Jerman, yang diproses dengan metode fermentasi. Sauerkraut dari hasil fermentasi kubis dapat mengandung senyawa fenolik dan kaya akan vitamin (Siddeeg et al, 2022), serta juga mengandung senyawa flavonoid (Hallmann et al, 2017). Sehingga sauerkraut dapat digunakan sebagai bahan pangan fungsional yang berpotensi mengatasi stres oksidatif, serta dapat bertindak sebagai pengikat radikal bebas yang kuat dan berpotensi sebagai terapeutik (pencegahan kanker, antioksidan, antiinflamasi) (Siddeeg et al, 2022).…”

unclassified

Potensi Kontaminasi Kapang Pada Asinan Kubis (Sauerkrout)

Novitasari,

Arini,

Maula

et al. 2024

BIOSENSE

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Kubis atau sawi putih (Brassica oleracea) merupakan sayuran yang banyak mengandung vitamin, karbohidrat, protein dan mineral. Kubis memiliki masa simpan yang terbatas karena memiliki kadar air yang tinggi dan mudah membusuk. Kubis yang diawetkan menjadi sauerkraut (asian kubis Jerman) melalui proses fermentasi, menghasilkan produk dengan sifat inderawi yang khas, terutama pada aroma dan rasa. Tujuan penelitian adalah menganalisis karakteristik sauerkraut dari kubis atau sawi putih melalui proses fermentasi dengan variasi konsentrasi garam yang berbeda. Konsentrasi garam dalam asinan kubis sangat penting terhadap kandungan total padatan terlarut (TPT) seperti kadar air, tekstur, warna, serta aroma pada asinan kubis. Berdasarkan hasil uji organoleptik pada setiap asinan kubis pada 4 perlakuan dengan variasi konsentrasi garam yang berbeda diantaranya; 1.7%, 2.3%, 3%, 3,7% namun dengan bobot kubis yang sama yakni 300gr. Hasil perlakuan terbaik terdapat pada perlakuan ke-1 yakni menggunakan kadar garam 1.7% dengan berat garam 5gr terdapat jumlah koloni bakteri yang paling sedikit serta aroma yang netral.

show abstract

Recent updates and perspectives of fermented healthy super food sauerkraut: a review

Cited by 9 publications

References 46 publications

Molecular docking as a tool for the discovery of molecular targets of nutraceuticals in diseases management

Molecular docking as a tool for the discovery of molecular targets of nutraceuticals in diseases management

Development of a Fermented Vegetable Product Using a Mixed Starter Including Lactic Acid Bacteria and Acetic Acid Bacteria

Potensi Kontaminasi Kapang Pada Asinan Kubis (Sauerkrout)

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