The Microbial Diversity and Its Dynamics in the Ethnic Fermented Foods of the Black Sea Region

Баті, Вікторія Віталіївна; Boyko, N.

doi:10.15407/microbiolj78.05.053

Cited by 5 publications

(4 citation statements)

References 11 publications

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“…Sauerkraut (homemade and shop-bought) has been shown, through culture-dependent techniques, to contain Bifidobacterium dentium , Enterococcus faecalis , Lactobacillus casei , Lactobacillus delbrueckii , Staphylococcus epidermidis , Lactobacillus sakei , Lactobacillus curvatus , Lactobacillus plantarum , Lactobacillus brevis , Weissella confusa , Lactococcus lactis and Enterobacteriaceae [17,18,88]. Adding a starter culture of Lactobacillus casei 11MZ-5-1 produced a sauerkraut containing predominantly Lactobacillus and Lactococcus , compared to spontaneous sauerkraut which, along with Lactococcus and Lactobacillus, also contained significant Enterobacter and Pseudomonas and was more variable in microbial composition [89].…”

Section: Sauerkrautmentioning

confidence: 99%

Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

et al. 2019

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Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits. The aim of this review is to define and characterise common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread), their mechanisms of action (including impact on the microbiota), and the evidence for effects on gastrointestinal health and disease in humans. Putative mechanisms for the impact of fermented foods on health include the potential probiotic effect of their constituent microorganisms, the fermentation-derived production of bioactive peptides, biogenic amines, and conversion of phenolic compounds to biologically active compounds, as well as the reduction of anti-nutrients. Fermented foods that have been tested in at least one randomised controlled trial (RCT) for their gastrointestinal effects were kefir, sauerkraut, natto, and sourdough bread. Despite extensive in vitro studies, there are no RCTs investigating the impact of kombucha, miso, kimchi or tempeh in gastrointestinal health. The most widely investigated fermented food is kefir, with evidence from at least one RCT suggesting beneficial effects in both lactose malabsorption and Helicobacter pylori eradication. In summary, there is very limited clinical evidence for the effectiveness of most fermented foods in gastrointestinal health and disease. Given the convincing in vitro findings, clinical high-quality trials investigating the health benefits of fermented foods are warranted.

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Section: Sauerkrautmentioning

confidence: 99%

Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

et al. 2019

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“…Sauerkraut is eaten regularly in Germany, other European and Asian countries, and the United States (Raak et al 2014 ). Sauerkraut (home-made and shop-bought) has been revealed to comprise Bifidobacterium dentium , Enterococcus faecalis , Lactobacillus casei , Lactobacillus delbrueckii , S taphylococcus epidermidis , Lactobacillus sakei , Lactobacillus curvatus , Lactobacillus plantarum , Lactobacillus brevis , Weissella confusa , Lactococcus lactis , and Enterobacteriaceae (Bati and Boyko 2016 ). Oral administration of sauerkraut juices in Wistar rats directed to increased activity of glutathione S-transferase (GST) and NAD(P)H: quinone oxidoreductase 1 (NQO1), critical liver and kidney detoxifying enzymes (Krajka-Kuźniak et al 2011 ).…”

Section: Probiotic-containing Fermented Foods Against Covid-19mentioning

confidence: 99%

Recent advances in antiviral effects of probiotics: potential mechanism study in prevention and treatment of SARS-CoV-2

2022

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SARS-CoV-2 is responsible for coronavirus disease 2019 (COVID-19), progressively extended worldwide countries on an epidemic scale. Along with all the drug treatments suggested to date, currently, there are no approved management protocols and treatment regimens for SARS-CoV-2. The unavailability of optimal medication and effective vaccines against SARS-CoV-2 indicates the requirement for alternative therapies. Probiotics are living organisms that deliberate beneficial effects on the host when used sufficiently and in adequate amounts, and fermented food is their rich source. Probiotics affect viruses by antiviral mechanisms and reduce diarrhea and respiratory tract infection. At this point, we comprehensively evaluated the antiviral effects of probiotics and their mechanism with a particular focus on SARS-CoV-2. In this review, we suggested the conceptual and potential mechanisms of probiotics by which they could exhibit antiviral properties against SARS-CoV-2, according to the previous evidence concerning the mechanism of antiviral effects of probiotics. This study reviewed recent studies that speculate about the role of probiotics in the prevention of the SARS-CoV-2-induced cytokine storm through the mechanisms such as induction of anti-inflammatory cytokines (IL-10), downregulation of pro-inflammatory cytokines (TNF-α, IL-2, IL-6), inhibition of JAK signaling pathway, and act as HDAC inhibitor. Also, the recent clinical trials and their outcome have been reviewed. Supplementary Information The online version contains supplementary material available at 10.1007/s11756-022-01147-y.

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“…We have developed and proposed for production of FFP with the expected (prognostic, predefined) specific properties. This is a sour milk drink consisting of pre-selected with biological properties established in vitro and in vivo [3,4] the probio tic composition of authors strains of microorganisms Lactobacillus casei ATCC 27139, Lactobacillus plantarum JCM 1149, L. casei MGB63-1, L. plantarum and prebiotic component presented by extracts (freshly dried juice) of сherry plum, blueberries, pomegranate, persimmon and сornelian cherry. These plant extracts (berries) are rich in biologically active substances (BAS) and are characterized by the ability to modulate the microbiocenosis of human intestine causing its correction towards a reduction of pathogenic and opportunistic pathogens and growth of beneficial microorganisms, antioxidant and antiinflammatory properties [13,26].…”

mentioning

confidence: 99%

“…Нами розроблено і запропоновано для виробництва ФПХ із очікуваними (прогностичними, наперед заданими) специфічними властивостями. Це кисломолочний напій, який складається із попередньо відібраних нами за біологічними властивостями встановленими in vitro та in vivo [3,4]…”

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Novel functional food for prevention of non-communicable diseases

Баті¹,

Boyko²,

Faculty³

2019

Biol. Stud.

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Bati V. V., Boyko N. V. Novel functional food for prevention of non-communicable diseases. Studia Biolo gica, 2019: 13(1); 71-84 • DOI: https://doi.org/10. 30970/sbi.1301.589 V. V. Bati, N. V. Boyko ISSN 1996 • ISSN 2311-0783 (on-line) • Біологічні Студії / Studia Biologica • 2019 • Том 13/№1 • С. 71-84 methicillin-resistant S. aureus (MRSA), Enterobacter cloacae. The same effect was observed for the E. coli ATCC 25922 collection strain. The dairy drink with cherry plum showed antibacterial activity against strains of microorganisms: E. coli ATCC 25922, EPEC, S. aureus, MRSA, S. enteritidis, S. dysenteriae, Pseudomonas aeruginosa, Enterobacter cloacae. The dairy product with blueberries was suppressed by: P. aeruginosa, M. morganii, Listeria monocytogenes, S. enteritidis, S. dysenteriae, S. aureus, E. coli ATCC 25922, EPEC, MRSA, and also comensal strains of E. coli 058 and E. coli Schaedler's. However, it has been noted that a suppressive action was increased with the addition of native extracts (blueberries / cherry plum / dill / pomegranate). Cherry plum and pomegranate had a greater antagonistic effect on Klebsiella pneumonia and K. oxytoca. At the same time, a new generation FFP stimulated growth of representatives of useful microbiota.

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The Microbial Diversity and Its Dynamics in the Ethnic Fermented Foods of the Black Sea Region

Cited by 5 publications

References 11 publications

Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

Recent advances in antiviral effects of probiotics: potential mechanism study in prevention and treatment of SARS-CoV-2

Novel functional food for prevention of non-communicable diseases

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