The bioactive compounds of probiotic foods/supplements and their application in managing mental disorders

Martirosyan, Danik; Leem, Crystal

doi:10.31989/bchd.v2i10.431

Cited by 16 publications

(12 citation statements)

References 56 publications

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“…Among the wide array of immune system regulators, such as dietary [63,64] and gut related regulators [65][66][67][68][69][70][71], oxidative stress is undoubtedly altering immune metabolism and detrimentally affecting the T-lymphocyte phenotype. In this context, apoptosis is one of the consequences subject to an imbalanced redox system at the mitochondrial respiratory chain level, attacking proteins and lipids, and overwhelming the biological restoration capacity.…”

Section: Discussionmentioning

confidence: 99%

Interim report from a 2-year double-blind rct testing fermented papaya preparation on immune enhancement, endothelial health and qol in elderly adults

Lorenzetti¹,

Osato²,

He³

et al. 2023

FFHD

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Background: Agingis associated with alterations in oxi-inflammatory-immune profile, and endothelial cell dysfunction. Indeed, increased generation of free radicals as well as immunosenescence are hallmarks of the aging process and age-related diseases. In the past 12 years or so, data has been accumulated on fermented papaya preparation (FPP®)(Osato Research Institute, Gifu, Japan), a specific functional food with robust redox and immune regulator nutrigenomics effect. The aim of this 2-year ongoing study of which we report the first-year data, was to test FPP® in redox, endothelial, and immune markers.Methods: Study population. From a total of 106 subjects, we report the analyzed data referring to 78 clinically stable, healthy, community-dwelling males and females, aged 60 to 75 years. The study was conducted using a double-blind method with designated groups A and B to fulfill the two different treatments. The two treatments are as follows: Group A, also known as “FPP Group,” was given one sachet two times per day containing 4.5g FPP®, along with one placebo capsule provided in the morning. Group B, also known as “AA Group,” was given one papaya-flavored sachet two times per day, along with one antioxidant mixture capsule in the morning. Morning blood samples were collected and tested for: Ultra-sensitive c-reactive protein (a highly sensitive ELISA), inducible nitric oxide synthase (iNOS) (by Human Nitric Oxide Synthase kit), asymmetric dimethylarginine, or ADMA, (a competitive enzyme-linked immunosorbent assay), apoptosis of PBMCs (by Annexin V staining) and MOS 36-item short-form health survey (SF-36) to assess quality of life. Screening and blood tests were carried out as follows: Visit I: Day 0 - Baseline, Visit II: Day 60, or 2 months, Visit III: 6 months, Visit IV: 11 months.Results: Plasma iNOS levels were comparable among both groups at the beginning of the study. FPP®-treated subjects showed a significant increased level at Visits II and III (P<0.05 vs baseline and vs AA). ADMA values were not affected by AA supplementation whereas FPP® treatment was associated with a significant decrease beginning with observation during Visit III (P<0.05 vs baseline and vs AA administration). The FPP® intervention was associated with improvements among several domains of quality of life such as physical function, general health, and mental components (P < 0.01 vs baseline and vs AA group). There was also at significant and comparable positive effect for time on vitality shown in both AA and FPP® groups.Conclusion: Unlike with the antioxidant treatment, the FPP® intervention yielded a transient decrease of ADMA, a decrease of iNOS and lower percentage in apoptotic PBMC. These results suggest that FPP®, by a more multifaceted, subcellular mechanism, as well as non-redox modulatory properties, was beneficially effective in regulating aging markers. These mechanisms are associated with a better SF-36 profile in support of FPP® as a candidate interventional functional food for health maintenance, and specifically in middle-age/elderly subjects.Keywords: Fermented Papaya Preparation, Nitric oxide, ADMA, apoptosis, antioxidants, SF-36

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Section: Discussionmentioning

confidence: 99%

Interim report from a 2-year double-blind rct testing fermented papaya preparation on immune enhancement, endothelial health and qol in elderly adults

Lorenzetti¹,

Osato²,

He³

et al. 2023

FFHD

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“…The recent growing interest for functional and probiotic foods and beverages has prompted scientists to focalize the research on the selection of new strains with both technological and innovative traits such as functional and probiotic properties and bioactive compound production [ 145 , 146 ]. Yeasts are widespread in nature and their relatively easy availability and cultivation make them promising probiotic candidates, especially NSYs, although they are still poorly investigated.…”

Section: Nsys As Probiotic Yeastsmentioning

confidence: 99%

Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry

et al. 2023

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Fermented food matrices, including beverages, can be defined as the result of the activity of complex microbial ecosystems where different microorganisms interact according to different biotic and abiotic factors. Certainly, in industrial production, the technological processes aim to control the fermentation to place safe foods on the market. Therefore, if food safety is the essential prerogative, consumers are increasingly oriented towards a healthy and conscious diet driving the production and consequently the applied research towards natural processes. In this regard, the aim to guarantee the safety, quality and diversity of products should be reached limiting or avoiding the addition of antimicrobials or synthetic additives using the biological approach. In this paper, the recent re-evaluation of non-Saccharomyces yeasts (NSYs) has been reviewed in terms of bio-protectant and biocontrol activity with a particular focus on their antimicrobial power using different application modalities including biopackaging, probiotic features and promoting functional aspects. In this review, the authors underline the contribution of NSYs in the food production chain and their role in the technological and fermentative features for their practical and useful use as a biocontrol agent in food preparations.

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“…Because the studies on nutritional status [41] and on administration of antioxidants in combination with levodopa [42] demonstrated the efficacy of multinutrients and probiotic food supplementation in contrasting the mitochondrial decay, it is suggestive to think that similar interventions may constitute a strategy in prevention of PD and in slowing its course [43][44].…”

Section: Ffhdmentioning

confidence: 99%

Effects of dietary supplementation with fermented papaya on oxidative stress, symptoms, and microbiome in Parkinson's disease

Bolner¹,

Bertoldi²,

Benvenuto³

et al. 2023

FFHD

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Background: Oxidative stress, understood as the alteration of the physiological equilibrium between the production of oxygen and nitrogen free radicals and their metabolic neutralization (redox imbalance), is a typical condition of several pathologies, including neurodegenerative ones.In Parkinson's disease (PD), oxidative phenomena typically interest the dopaminergic neurons of mesencephalic substantia nigra. Although it is unlikely that the redox imbalance represents the primary event of neurodegeneration, it is certain that it participates in cellular damage progression.Objectives: Interventions to prevent or reduce the extent of the oxidative stress in PD and the consequent oxidative damage are of crucial importance. With this study, we have evaluated the effects of prolonged treatment with fermented papaya preparation (FPP) on redox imbalance, clinical parameters, and intestinal microbiome of PD patients. Methods: For six months, one group of PD subjects were treated with FPP (n=19, verum) and another with placebo (n=20, control); then, in the following six months, the treatments were exchanged.Several blood biochemical and hematological parameters were measured at the start and at the end of treatments. Among them are some components of antioxidant barriers, free radicals (total peroxides) and biomarkers of oxidative damage on DNA and proteins. To check the effects of FPP treatment on intestinal bacterial flora, we also evaluated the modification of microbiome with regards to the relative amounts of different phyla, families, genera, and species. Furthermore, accurate evaluations were performed on motor symptoms and cognitive functions of patients with validated survey scales to check the effects of FPP treatment on clinical parameters and quality life. Results: Unlike the control group, the level of free radicals in the patients treated with FPP was not increased; the antioxidant barrier was strengthened and oxidative damages on proteins and especially on DNA were decreased. Even clinical features and quality life parameters of these patients have improved. Instead, the results of microbiome were inconclusive as changes resulted seemingly independent Ofelia the treatments.Conclusions: The study demonstrates that FPP may be a valuable aid in counteracting oxidative stress and improve the motor symptoms and cognitive functions in PD. This effect does not seem to depend on increased growth of a particular bacterial phylum because the microbioma composition does not change significantly following the treatment; it cannot be excluded, however, that FPP works otherwise by modifying not the quantity but rather the metabolism of some specific bacterial group or that it has effects on the integrity of the intestinal mucosa. Keywords: Papaya, oxidative stress, Parkinson’s disease, microbiome

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The bioactive compounds of probiotic foods/supplements and their application in managing mental disorders

Cited by 16 publications

References 56 publications

Interim report from a 2-year double-blind rct testing fermented papaya preparation on immune enhancement, endothelial health and qol in elderly adults

Interim report from a 2-year double-blind rct testing fermented papaya preparation on immune enhancement, endothelial health and qol in elderly adults

Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry

Effects of dietary supplementation with fermented papaya on oxidative stress, symptoms, and microbiome in Parkinson's disease

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