Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization

Hu, Yu; Liu, Xiaoze; Wu, Xiuna; Zhang, Zhengxiao; Wu, Daren; Chen, Chaoxiang; Su, Wen‐Jin; Zhang, Lingyu; Li, Jian; Wang, Hui‐Min David

doi:10.1016/j.fochx.2022.100390

Cited by 12 publications

(9 citation statements)

References 44 publications

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“…Pickled foods improve gut health and reduce blood pressure by supplementing probiotics, including Bifidobacteria . Pickled vegetables also contain alpha-linolenic acid, 5-hydroxymethylfurfural, and sitosterol, which act as anti-atherosclerotic, cardiovascular disease-preventing, anti-inflammatory, and lipid-lowering agents ( 17 ). Nonetheless, large-scale prospective cohort studies are needed to examine the precise relationships among pickled vegetable consumption levels, total salt intake, and hypertension.…”

Section: Discussionmentioning

confidence: 99%

Regular consumption of pickled vegetables and fermented bean curd reduces the risk of diabetes: a prospective cohort study

Cai

Yang

Chen

et al. 2023

Front. Public Health

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ObjectiveThe global incidence of diabetes is rising, in part due to the widespread adoption of poor dietary habits. Fermented vegetables have numerous health benefits and are generally affordable. Here, we examined whether regular consumption of pickled vegetables or fermented bean curd reduces the risk of diabetes.MethodsA total of 9,280 adults (≥18 years of age) were recruited via multi-stage sampling from 48 townships in China between 2010 and 2012 for this 10-year prospective study. In addition to demographic information, monthly consumption levels of pickled vegetables and fermented bean curd were recorded. Participants were then monitored for diabetes onset. After the final follow-up, logistic regression analyses with multiple covariant corrections were conducted to estimate the changes in diabetes risk associated with consumption of pickled vegetables and fermented bean curd compared to non-consumption.ResultsA total of 6,640 subjects without diabetes at the start of the study were followed up for a median period of 6.49 years, among whom 714 were diagnosed with diabetes during the study. According to a regression model with multivariable adjustment, diabetes risk was significantly reduced by consumption of 0–0.5 kg/month of pickled vegetables (OR = 0.77, 95% CI: 0.63, 0.94) and further reduced by consumption of >0.5 kg/month of pickled vegetables (OR = 0.37, 95% CI: 0.23, 0.60) compared to no consumption (both P-trend < 0.001). Consumption of fermented bean curd also reduced diabetes risk (OR = 0.68, 95% CI: 0.55, 0.84).ConclusionRegular consumption of pickled vegetables and/or fermented bean curd can reduce the long-term risk of diabetes.

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Section: Discussionmentioning

confidence: 99%

Regular consumption of pickled vegetables and fermented bean curd reduces the risk of diabetes: a prospective cohort study

Cai

Yang

Chen

et al. 2023

Front. Public Health

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“…The 5‐HMF is an intermediate product in the Maillard reaction and is generated by the degradation of Amadori rearrangement products (ARPs) under acidic conditions or direct dehydration of sugars (Hu et al . 2022). Some studies have found that 5‐HMF may have potential cytotoxicity, indirect mutagenicity, carcinogenicity and nephrotoxicity (Choudhary et al .…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates

Li,

Zhang,

Chen

et al. 2023

Int J of Dairy Tech

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Low phenylalanine (Phe) foods are essential for the daily diet of patients with phenylketonuria (PKU). In this study, biscuits were prepared using low Phe whey protein hydrolysates (W‐LPHs). The optimum addition of W‐LPHs in biscuits was selected by comparing the texture, Maillard reaction products, antioxidant activities and sensory evaluation. The results showed that the best addition of W‐LPHs in biscuits was 15%, which contained 0.25 g/100 g of Phe and 9.10 g/100 g of protein. This study provides a new form of nutritional supplementation for PKU patients.

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“…Therefore, to achieve the optimal probiotic effect of fermented vegetables, the best eating time for fermented vegetables is also a factor to be considered. However, some studies have found that long-term fermented vegetables may contain certain nutritional elements, such as β-sitosterol and its derivatives (β-sitosterol-3-O-glucose glycosides) which were isolated from 5-year-old fermented radishes, which have good binding properties with five antioxidant enzymes and have extraordinary antioxidant and bacteriostatic effects [ 68 ].…”

Section: The Dynamic Process Of the Fermentation Of Pickled Vegetablesmentioning

confidence: 99%

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Tan,

Cui,

Wang

et al. 2023

Foods

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This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.

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Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization

Cited by 12 publications

References 44 publications

Regular consumption of pickled vegetables and fermented bean curd reduces the risk of diabetes: a prospective cohort study

Regular consumption of pickled vegetables and fermented bean curd reduces the risk of diabetes: a prospective cohort study

Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

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