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Influence of Production Factors on the Physico-Chemical Characteristics of Fermented Cassava Dough and Sensory Evaluation of Attieke
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作者 Weiléko Hélène Dougba Djedjro Clément Akmel +1 位作者 Emmanuel Aya Diane Boudouin Dibi Nogbou Emmanuel Assidjo 《Food and Nutrition Sciences》 CAS 2024年第5期361-376,共16页
Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in... Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in measurable factors and attieke qualities require an investigation of their influence on the characteristics of the pressed dough and attieke. The aim of this study is to improve the quality of the dough in relation to that of the attieke produced. The experiment was carried out on 4 production factors, namely the type of boiled or braised ferment, the incorporation rate of the ferment between 8 and 10%, the addition of oil from 0.1 to 1% and the fermentation time from 12 to 15 hours applied to the Improved African Cassava (IAC) variety. A complete experiment design of 16 samples of fermented dough and attieke was employed. These samples underwent physic-chemical analyses for the fermented dough and sensory evaluation for the attieke. It was found that, except for titratable acidity, reducing sugar content and ash content, the physico-chemical characteristics of the dough of IAC variety were significantly influenced by all production factors and their interaction. Fermentation time significantly influences 60% of the physico-chemical characteristics of the fermented dough. The type of ferment, the oil addition and the ferment rate have a significant influence at 40% of these characteristics. At the sensory level, color, acidity and grain binding with an explained variance of 34.60% were essential for the appreciation of the attieke samples. Thus, these production factors could be considered for the improvement of the fermented dough and attieke production process. 展开更多
关键词 INFLUENCE PRODUCTION fermented Dough Attieke
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Barley Protein LFBEP-C1 from Lactiplantibacillus plantarum dy-1 Fermented Barley Extracts by Inhibiting Lipid Accumulation in a Caenorhabditis elegans Model
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作者 ZHANG Jia Yan LIU Meng Ting +4 位作者 LIU Yu Hao DENG Huan BAI Juan XIE Jian Hua XIAO Xiang 《Biomedical and Environmental Sciences》 SCIE CAS CSCD 2024年第4期377-386,共10页
Objective This study aimed to investigate the lipid-lowering activity of LFBEP-C1 in high glucose-fed Caenorhabditis elegans(C.elegans).Methods In this study,the fermented barley protein LFBEP-C1 was prepared and test... Objective This study aimed to investigate the lipid-lowering activity of LFBEP-C1 in high glucose-fed Caenorhabditis elegans(C.elegans).Methods In this study,the fermented barley protein LFBEP-C1 was prepared and tested for its potential anti-obesity effects on C.elegans.The worms were fed Escherichia coli OP50(E.coli OP50),glucose,and different concentrations of LFBEP-C1.Body size,lifespan,movement,triglyceride content,and gene expression were analyzed.The results were analyzed using ANOVA and Tukey's multiple comparison test.Results Compared with the model group,the head-swing frequency of C.elegans in the group of LFBEP-C1 at 20μg/mL increased by 33.88%,and the body-bending frequency increased by 27.09%.This indicated that LFBEP-C1 improved the locomotive ability of C.elegans.The average lifespan of C.elegans reached 13.55 days,and the body length and width of the C.elegans decreased after LFBEP-C1 intake.Additionally,LFBEP-C1 reduced the content of lipid accumulation and triglyceride levels.The expression levels of sbp-1,daf-2,and mdt-15 significantly decreased,while those of daf-16,tph-1,mod-1,and ser-4 significantly increased after LFBEP-C1 intake.Changes in these genes explain the signaling pathways that regulate lipid metabolism.Conclusion LFBEP-C1 significantly reduced lipid deposition in C.elegans fed a high-glucose diet and alleviated the adverse effects of a high-glucose diet on the development,lifespan,and exercise behavior of C.elegans.In addition,LFBEP-C1 regulated lipid metabolism mainly by mediating the expression of genes in the sterol regulatory element-binding protein,insulin,and 5-hydroxytryptamine signaling pathways. 展开更多
关键词 LFBEP-C1 fermentation Protein Caenorhabditis elegans Lipid accumulation Signaling pathway
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Effect of fermented Rosa roxburghii Tratt fruit juice on gut microbiota in a dextran sulfate sodium-induced colitis mouse model
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作者 Yunyang Zuo Haoxiang Xu +6 位作者 Dandan Feng Yuanyuan Shi Jiuchang Li Maoyang Wei Ling Wang Yulong Zhang Ping Hu 《Food Science and Human Wellness》 SCIE CAS CSCD 2024年第4期2234-2243,共10页
This study mainly investigated the regulatory effect of Rosa roxburghii Tratt fruit juice fermented by Lacticaseibacillus paracasei SR10-1(LAB-RRTJ)on modulating gut microbiota in dextran sulfate sodium(DSS)-induced u... This study mainly investigated the regulatory effect of Rosa roxburghii Tratt fruit juice fermented by Lacticaseibacillus paracasei SR10-1(LAB-RRTJ)on modulating gut microbiota in dextran sulfate sodium(DSS)-induced ulcerative colitis in mice.Compared to control group,DSS induction decreased body weight of mice,indexes of Shannon,Simpson,Chao1 and Faith_pd,and increased disease activity index(DAI)and levels of interleukin 1β(IL-1β),IL-6,tumor necrosis factorα(TNF-α)and interferon-γ(IFN-γ);And this induction also led to an increase in Proteobacteria,Verrucomicrobia and Actinobacteria at phylum level,harmful bacterial species richness at genus level,and relative richness of S.sciuri,Desulfovibrio C21_c20,R.gnavus and Akkermansia muciniphila at species level,and a decrease in Firmicutes at phylum level and relative richness of B.acidifaciens in mice.LAB-RRTJ increased body weight of mice with DSS induced ulcerative colitis(UC)and indexes of Shannon,Simpson,Chao1 and Faith_pd,reduced DAI and the content of four infl ammatory factors and improved gut microbiota imbalance in DSS induced UC mice.Besides,the number of operational taxonomic units(OTUs)increased,α-diversity andβ-diversity were restored and similar to those in mice in the control group after LAB-RRTJ treatment.Compared with the positive drug treatment group,LAB-RRTJ has a better effect on regulating gut microbiota diversity in colitis mice.Correlation analysis showed that infl ammatory factors were positively correlated with harmful bacteria and negatively correlated with beneficial bacteria which commonly found in some colitis mice.Taken together,our study demonstrated that LAB-RRTJ could alleviate DSS-induced colitis in mice through the modulation of infl ammatory cytokines and gut microbiota composition. 展开更多
关键词 Rosa roxburghii Tratt Lacticaseibacillus paracasei Ulcerative colitis fermentation characteristics
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Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages 被引量:2
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作者 Yuxin Li Zhixiang Cao +2 位作者 Zhihui Yu Yingchun Zhu Kaile Zhao 《Food Science and Human Wellness》 SCIE CSCD 2023年第1期200-211,共12页
The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus(labeled L-S)on microbial community and flavor in fermented sausages during the ri... The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus(labeled L-S)on microbial community and flavor in fermented sausages during the ripening process.Culture-dependent(colony count)and culture-independent(high-throughput sequencing)methods were employed to evaluate bacterial communities.Volatile compounds were identified by gas chromatography-mass spectrometry,and the results were analyzed by principal component analysis(PCA).The identified bacteria with high relative abundance included Lactobacillus and Pediococcus,and the relative abundances of Leuconostoc and Weissella in fermented sausages were remarkably decreased at the end of the ripening process.At the end of ripening,2-nonenal,tetradecanal,ethylstearate and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages.Sensory evaluation showed a high score in the L-S fermented sausages.Sausages can be inoculated with L-S starter culture to improve the safety and flavor of meat products. 展开更多
关键词 STARTER fermented sausages High-throughput sequencing Volatile flavor compounds Principal component analysis
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Effects of probiotics and its fermented milk on constipation: a systematic review 被引量:1
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作者 Jiaming Yan Meiling Wu +2 位作者 Wei Zhao Lai-Yu Kwok Wenyi Zhang 《Food Science and Human Wellness》 SCIE CSCD 2023年第6期2124-2134,共11页
This study reviewed clinical evidence of probiotics-mediated effects on constipation.Four databases were used in the literature searches,namely Cochrane Library,Embase,Pubmed,and Web of Science.The last retrieval time... This study reviewed clinical evidence of probiotics-mediated effects on constipation.Four databases were used in the literature searches,namely Cochrane Library,Embase,Pubmed,and Web of Science.The last retrieval time was March 2021.Collected data were analyzed by Review Manager(version 5.3)and Stata(version 14).The primary search retrieved 8418 articles after removing duplicates.Eventually,26 studies were included in the meta-analysis.Administration of probiotics signifi cantly increased stool frequency(MD:1.15 times/week;95%CI:0.59 to 1.70;P<0.0001),improved bloating(MD:-0.48;95%CI:-0.89 to-0.07;P=0.02),reduced abdominal pain(MD:-0.71;95%CI:-1.25 to-0.16;P=0.01),and improved quality of life(MD:-0.73;95%CI:-1.37 to-0.10;P=0.02).However,the clinical effect of intake of probiotics on stool consistency was non-signifi cant(MD:0.07;95%CI:-0.34 to 0.48;P=0.73).Based on our analysis,probiotic supplements were effective in relieving constipation through symptom improvement.The effectiveness of dosage forms of intervention ranked:capsules>others(tablets,powder)>fermented milk. 展开更多
关键词 CONSTIPATION PROBIOTICS fermented milk META-ANALYSIS Dosage form
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Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health 被引量:1
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作者 Olaide Olawunmi Ajibola Raymond Thomas Babatunde Femi Bakare 《Food Science and Human Wellness》 SCIE CSCD 2023年第5期1493-1509,共17页
In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary values of the population. They have high water ... In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary values of the population. They have high water contents, thus, naturally vulnerable to rapid food spoilage. Food preservation and processing play a vital role in the inhibition of food pathogens in fruits and vegetables that are prevalent in Malaysia. Lactic acid fermentation is generally a local-based bioprocess, among the oldest form and well-known for food-processing techniques among indigenous people there. The long shelf life of fermented vegetables and fruits improves their nutritional values and antioxidant potentials. Fermented leaves and vegetables can be utilized as a potential source of probiotics as they are host for several lactic acid bacteria such as Lactobacillus confusus, Weissella paramesenteroides, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus paracasei, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides. These strains may be more viable in metabolic systems whereby they can contribute to a substantial increase in essential biologically active element than industrial starter cultures. This review is aimed to address some essential fermented fruits and vegetables in Malaysia and their remarkable reputations as a potential sources of natural probiotics. 展开更多
关键词 ETHNIC Leafy vegetables FRUIT fermentATION Lactic acid bacteria MALAYSIA
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Roles of fermented plant-,dairy-and meat-based foods in the modulation of allergic responses 被引量:1
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作者 Muhamad Hafi z Abd Rahim Nur Hazlin Hazrin-Chong +2 位作者 Hanis Hazeera Harith Wan Abd Al Qadr Imad Wan-Mohtar Rashidah Sukor 《Food Science and Human Wellness》 SCIE CSCD 2023年第3期691-701,共11页
This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat sources.Evidence for AR alleviation and aggravation were noted for many differ... This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat sources.Evidence for AR alleviation and aggravation were noted for many different fermented food groups.Positive outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens,improvement in gut microbiota robustness,and modulation of the immune system that promotes a balance between T helper 1(Th1)and Th2 cells.Studies on plant-based,non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich group.The usage of specific and known starter cultures are helpful in alleviating AR,as in the case for many yogurt,Kefir or Dahi products.Sufficient fermentation time was also deemed important,exemplified in studies that showed inefficient AR reduction through consumption of fresh cheese.However,formation of new allergens through fermentation of certain meat-based foods,or by using specific fermenting microbes(e.g.Penicillium sp.),is possible.Thus,combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these foods.This review may aid consumers to make informed decision during the consumption of fermented food. 展开更多
关键词 ALLERGY fermented food Milk-based allergens Plant-based allergens Animal-based allergens
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Comparative effects of soy protein concentrate,enzyme‑treated soybean meal,and fermented soybean meal replacing animal protein supplements in feeds on growth performance and intestinal health of nursery pigs 被引量:1
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作者 Zixiao Deng Marcos Elias Duarte +2 位作者 So Young Kim Yunil Hwang Sung Woo Kim 《Journal of Animal Science and Biotechnology》 SCIE CAS CSCD 2023年第5期2033-2047,共15页
Background Soy protein supplements,with high crude protein and less antinutritional factors,are produced from soybean meal by different processes.This study evaluated the comparative effects of various soy protein sup... Background Soy protein supplements,with high crude protein and less antinutritional factors,are produced from soybean meal by different processes.This study evaluated the comparative effects of various soy protein supplements replacing animal protein supplements in feeds on the intestinal immune status,intestinal oxidative stress,mucosaassociated microbiota,and growth performance of nursery pigs.Methods Sixty nursery pigs(6.6±0.5 kg BW)were allotted to five treatments in a randomized complete block design with initial BW and sex as blocks.Pigs were fed for 39 d in 3 phases(P1,P2,and P3).Treatments were:Control(CON),basal diet with fish meal 4%,2%,and 1%,poultry meal 10%,8%,and 4%,and blood plasma 4%,2%,and 1%for P1,P2,and P3,respectively;basal diet with soy protein concentrate(SPC),enzyme-treated soybean meal(ESB),fermented soybean meal with Lactobacillus(FSBL),and fermented soybean meal with Bacillus(FSBB),replacing 1/3,2/3,and 3/3 of animal protein supplements for P1,P2,and P3,respectively.Data were analyzed using the MIXED procedure in SAS 9.4.Results The SPC did not affect the BW,ADG,and G:F,whereas it tended to reduce(P=0.094)the ADFI and tended to increase(P=0.091)crypt cell proliferation.The ESM did not affect BW,ADG,ADFI,and G:F,whereas tended to decrease(P=0.098)protein carbonyl in jejunal mucosa.The FSBL decreased(P<0.05)BW and ADG,increased(P<0.05)TNF-α,and Klebsiella and tended to increase MDA(P=0.065)and IgG(P=0.089)in jejunal mucosa.The FSBB tended to increase(P=0.073)TNF-α,increased(P<0.05)Clostridium and decreased(P<0.05)Achromobacter and alpha diversity of microbiota in jejunal mucosa.Conclusions Soy protein concentrate,enzyme-treated soybean meal,and fermented soybean meal with Bacillus could reduce the use of animal protein supplements up to 33%until 7 kg body weight,up to 67%from 7 to 11 kg body weight,and entirely from 11 kg body weight without affecting the intestinal health and the growth performance of nursery pigs.Fermented soybean meal with Lactobacillus,however,increased the immune reaction and oxidative stress in the intestine consequently reducing the growth performance. 展开更多
关键词 Enzyme-treated soybean meal fermented soybean meal Intestinal health Nursery pigs Soy protein concentrate
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Insights into microbiota community dynamics and flavor development mechanism during golden pomfret(Trachinotus ovatus)fermentation based on single-molecule real-time sequencing and molecular networking analysis 被引量:1
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作者 Yueqi Wang Qian Chen +5 位作者 Huan Xiang Dongxiao Sun-Waterhouse Shengjun Chen Yongqiang Zhao Laihao Li Yanyan Wu 《Food Science and Human Wellness》 SCIE CSCD 2024年第1期101-114,共14页
Popular fermented golden pomfret(Trachinotus ovatus)is prepared via spontaneous fermentation;however,the mechanisms underlying the regulation of its flavor development remain unclear.This study shows the roles of the ... Popular fermented golden pomfret(Trachinotus ovatus)is prepared via spontaneous fermentation;however,the mechanisms underlying the regulation of its flavor development remain unclear.This study shows the roles of the complex microbiota and the dynamic changes in microbial community and flavor compounds during fish fermentation.Single-molecule real-time sequencing and molecular networking analysis revealed the correlations among different microbial genera and the relationships between microbial taxa and volatile compounds.Mechanisms underlying flavor development were also elucidated via KEGG based functional annotations.Clostridium,Shewanella,and Staphylococcus were the dominant microbial genera.Forty-nine volatile compounds were detected in the fermented fish samples,with thirteen identified as characteristic volatile compounds(ROAV>1).Volatile profiles resulted from the interactions among the microorganisms and derived enzymes,with the main metabolic pathways being amino acid biosynthesis/metabolism,carbon metabolism,and glycolysis/gluconeogenesis.This study demonstrated the approaches for distinguishing key microbiota associated with volatile compounds and monitoring the industrial production of high-quality fermented fish products. 展开更多
关键词 fermented golden pomfret Microbiota community Volatile compound Co-occurrence network Metabolic pathway
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Detection, Biochemical and Molecular Characterization of Clostridium sporogens in Nono: A Nigerian Traditionally Fermented Yoghurt Drink
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作者 Nofisat Olaide Oyedokun Gbadebo Barnabas Olukotun +4 位作者 Uchenna Iman Igwegbe Binta Buba Adamu Roseline Rumi Ideh Olaitan Comfort Shekoni Amin Oderaa Igwegbe 《Open Journal of Medical Microbiology》 CAS 2023年第1期91-100,共10页
Nono is a traditionally fermented milk drink commonly consumed in the Northern parts of Nigeria. It is produced through the spontaneous fermentation of raw cow milk by Lactic Acid Bacteria (LAB), a process that could ... Nono is a traditionally fermented milk drink commonly consumed in the Northern parts of Nigeria. It is produced through the spontaneous fermentation of raw cow milk by Lactic Acid Bacteria (LAB), a process that could result to the contamination of the product with such pathogenic organisms as Clostridia spp. The aim of this research was therefore to determine the incidence of Clostridia species in thirty-two (32) ready-to-drink nono samples collected directly from a number of Fulani vendors in randomly selected locations within the Federal Capital Territory (FCT), Abuja, Nigeria. Isolated organisms were further subjected to some morphological and biochemical characterizations using standard microbiological procedures. The results obtained indicate that fourteen (14) isolates were putatively identified to be Clostridium sp., out of which five (5) isolates were confirmed to be Clostridium sporogens by a BLAST analysis of their respective 16SrRNA nucleotide sequence. It was concluded that, the detection of these pathogenic strains in frequently consumed product like nono could pose a public health risk and proactive measures to prevent an outbreak of food borne illness from nono consumption, were recommended. 展开更多
关键词 fermentation Nono Clostridium sporogens PATHOGENIC Food Borne Illness
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Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment
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作者 Uchenna K. Akpi Nurul Aqilah Mohd Zaini +3 位作者 Chukwudi Innocent Nnamchi Jerry Obetta Ugwuanyi Wan Abd Al Qadr Imad Wan-Mohtar Wan Syaidatul Aqma Wan Mohd Noor 《Advances in Microbiology》 2023年第8期373-385,共13页
Most legumes and oil bean seeds used in condiment manufacture in Africa are inedible by nature. They contain antinutritional elements such indigestible oligosaccharides and phytate. Fermentation affects desired altera... Most legumes and oil bean seeds used in condiment manufacture in Africa are inedible by nature. They contain antinutritional elements such indigestible oligosaccharides and phytate. Fermentation affects desired alterations by lowering anti-nutritional components and enhancing digestibility. Okpeye is a traditional West African seasoning prepared from Prosopis africana seed solid substrate fermentation. Many homes consider it as a family business because the preparation follows a passed-down habit from previous generations as an inexpensive source of plant protein. However, natural nature of the fermentation process raises concerns about the consistency, quality, and safety of the finished product. Because the seasoning is created on a small scale with less sophisticated equipment and manufacturing procedures, there are concerns about microbial safety. Thus, fermentation process and the range of microbial composition involved in Prosopis africana okpeye production were evaluated in this review. Potential spoilage agents, as well as biochemical and nutritional changes occurring during production of okpeye are gaining interest among researcher. This review highlights information that can help in developing starter cultures in a controlled fermentation process that ensures quality, longer shelf life, and microbiological safety. 展开更多
关键词 Okpeye Prosopis africana fermentATION Legumes CONDIMENT
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Structure and immunomodulatory activity of Lentinus edodes polysaccharides modified by probiotic fermentation 被引量:1
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作者 Jingjing Liang Meina Zhang +6 位作者 Xiaohan Li Yuan Yue Xiaowei Wang Mengzhen Han Tianli Yue Zhouli Wang Zhenpeng Gao 《Food Science and Human Wellness》 SCIE CSCD 2024年第1期421-433,共13页
Plant-based fermentations provide an untapped source for novel biotechnological applications.In this study,a probiotic named Lactobacillus fermentum 21828 was introduced to ferment Lentinus edodes.Polysaccharides were... Plant-based fermentations provide an untapped source for novel biotechnological applications.In this study,a probiotic named Lactobacillus fermentum 21828 was introduced to ferment Lentinus edodes.Polysaccharides were extracted from fermented and non-fermented L.edodes and purified via DEAE-52 and Sephadex G-100.The components designated F-LEP-2a and NF-LEP-2a were analyzed by FT-IR,HPGPC,HPAEC,SEM,GC-MS and NMR.The results revealed that probiotic fermentation increased the molecular weight from 1.16×10^(4) Da to 1.87×10^(4) Da and altered the proportions of glucose,galactose and mannose,in which glucose increased from 45.94%to 48.16%.Methylation analysis and NMR spectra indicated that F-LEP-2a and NF-LEP-2a had similar linkage patterns.Furthermore,their immunomodulatory activities were evaluated with immunosuppressive mice.NF-LEP and F-LEP improved immune organ indices,immunoglobulin(Ig G and Ig M)and cytokines concentrations;restored the antioxidation capacity of liver;and maintained the balance of gut microbiota.F-LEP displayed better moderating effects on the spleen index,immunoglobulin,cytokines and the diversity of gut microbiota than NF-LEP(200,400 mg/kg).Our study provides an efficient and environment-friendly way for the structural modification of polysaccharides,which helps to enhance their biological activity and promote their wide application in food,medicine and other fields. 展开更多
关键词 Lentinus edodes polysaccharide Lactobacillus fermentum fermentation Structural analysis Immunoregulatory activity Nuclear magnetic resonance
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Beneficial effects of fermented jujube pulp in relieving loperamide hydrochloride-induced constipation in male ICR mice
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作者 Jing Li Xinyue Yu +6 位作者 Xinxing Xu Peipei Tang Shuang Bi Xiaopu Ren Yong Shi Jihong Wu Fei Lao 《Food Science and Human Wellness》 SCIE CSCD 2023年第6期2286-2296,共11页
Unfermented jujube pulp(UFJP),fermented jujube pulp(FJP)in high and low doses were fed to constipated ICR mice.Defecation function,serum gastrointestinal regulatory peptide,fecal short-chain fatty acids(SCFAs)and gut ... Unfermented jujube pulp(UFJP),fermented jujube pulp(FJP)in high and low doses were fed to constipated ICR mice.Defecation function,serum gastrointestinal regulatory peptide,fecal short-chain fatty acids(SCFAs)and gut microbial composition were assessed.Results showed that high-dose FJP could protect intestinal mucosa tissue,shorten the first black feces defecating time by 17%and increase the number and wet weights of black feces by 72%and 71%,respectively,within 6 h.High-dose FJP signifi cantly down-regulated the somatostatin level and up-regulated gastrin level in constipated mice,compared with low-dose FJP and UFJP.The high-dose FJP intervention regulated the microbiota profi le,which afterwards restored microbiota,like Bacteroidetes,Bifi dobacterium and Lactobacillus,to a less unhealthy state.This study provides convincing in vivo evidence that high-dose FJP supplementation through daily diet could be a promising approach to effectively alleviate constipation and modulate gut health. 展开更多
关键词 JUJUBE Lactic acid bacteria fermentation Short-chain fatty acid PROBIOTICS Gut microbiota
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Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics
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作者 Zhaoling Wang Si Mi +4 位作者 Xianghong Wang Kemin Mao Yuwei Liu Jie Gao Yaxin Sang 《Food Science and Human Wellness》 SCIE CSCD 2023年第4期1241-1247,共7页
The main purpose of this study was to investigate the effect of different lactic acid bacteria and yeast strains on the volatile composition of fermented sweet melon juice.Headspace gas chromatography-ion mobility spe... The main purpose of this study was to investigate the effect of different lactic acid bacteria and yeast strains on the volatile composition of fermented sweet melon juice.Headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)coupled with chemometrics was performed to identify the potential volatiles for the discrimination of different fermented sweet melon juice.In total,70 volatile compounds were found in the fermented sweet melon juices.Of them,45 compounds were annotated according to the GC-IMS database and classified into esters,alcohols,aldehydes,ketones and furans.Results from the multivariate analysis reveal that sweet melon juice fermented by different combinations of microbial strains could be distinctly separated from each other.A total of 15 volatiles with both variable importance in projection value>1 and P<0.05 were determined as potential markers for the discrimination of fermented sweet melon juice.This study confirms the effect of microorganisms on the flavor of the fermented sweet melon juice and shows the potential of HS-GC-IMS combined with chemometrics as a powerful strategy to obtain volatile fingerprints of different fermented sweet melon juice. 展开更多
关键词 Sweet melon fermented juice VOLATILES Headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS) Multivariate analysis
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The Advantages of Methane Production by Combined Fermentation of Lignite and Wheat Straw
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作者 Jiayuan Gu 《Advances in Bioscience and Biotechnology》 CAS 2024年第1期1-14,共14页
Biogasification of coal is important for clean utilization of coal. Experiments on the fermentation of single lignite, single straw and their mixture were performed to explore the variation characteristics of gas prod... Biogasification of coal is important for clean utilization of coal. Experiments on the fermentation of single lignite, single straw and their mixture were performed to explore the variation characteristics of gas production potential, microbial community and methanogenic metabolic pathways of mixture. Research has shown that mixed fermentation of lignite and straw significantly promoted biomethane production. The abundance of hydrolytic acidifying functional bacteria genera (Sphaerochaeta, Lentimicrobium) in mixed fermentation was higher than that in the fermentation of single lignite and single straw. The abundance of some key CAZy metabolic enzyme gene sequences in mixed fermentation group was increased, which was favorable to improve methane production. Aceticlastic methanogenesis was the most critical methanogenic pathway and acetic acid pathway was more competitive in methanogenic mode during peak fermentation. Macrogenomics provided theoretical support for the claim that mixed fermentation of coal and straw promoted biomethane metabolism, which was potentially valuable in expanding methanogenesis from mixed fermentation of lignite with different biomasses. 展开更多
关键词 LIGNITE Wheat Straw Mixed fermentation Microbial Community Macrogenomics
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Influence of nitrogen status on fermentation performances of non-Saccharomyces yeasts:a review
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作者 Jinchen Li Mengmeng Yuan +3 位作者 Nan Meng Hehe Li Jinyuan Sun Baoguo Sun 《Food Science and Human Wellness》 SCIE CSCD 2024年第2期556-567,共12页
Nitrogen,one of the most crucial nutrients present in grapes and musts,plays a key role in yeast activities during alcoholic fermentation.Such influences are imposed on yeast growth and fermentation performances inclu... Nitrogen,one of the most crucial nutrients present in grapes and musts,plays a key role in yeast activities during alcoholic fermentation.Such influences are imposed on yeast growth and fermentation performances including the formation of secondary metabolites.Saccharomyces cerevisiae,the main yeast responsible for fermentation,has been studied extensively regarding nitrogen impacts.On the other hand,a similar study for non-Saccharomyces yeasts,whose contributions to winemaking have gradually been acknowledged,remains to be fully explored,with a few studies being reported.This review starts by discussing nitrogen impacts on non-Saccharomyces yeast growth and fermentation kinetics in different case scenarios,then proceeds to summarize the nitrogen preferences of individual yeast strains with regulation mechanisms elucidated by recent studies.Detailed discussions on the influences on the production of volatile compounds and proposed pathways therein are made,followed by future work suggested as the final section.In summarizing the nitrogen impacts on non-Saccharomyces yeasts throughout alcoholic fermentation,this review will be helpful in obtaining a more comprehensive view on these non-conventional wine yeasts in terms of nutrient requirements and corresponding volatile production.Research gaps will therefore be elucidated for future research. 展开更多
关键词 Non-Saccharomyces yeasts NITROGEN fermentation kinetics Nitrogen preference Wine aroma
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Impact of sourdough fermentation on nutrient transformations in cereal-based foods:Mechanisms,practical applications,and health implications
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作者 Zhen Wang Luyang Wang 《Grain & Oil Science and Technology》 CAS 2024年第2期124-132,共9页
Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties.During sourdough fermentation of cereals,biotransfor... Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties.During sourdough fermentation of cereals,biotransformation of nutrients occurs,resulting in notable changes to proteins,carbohydrates,fats,vitamins,and minerals.Each nutrient undergoes specific transformations,providing various advantages for human health.Proteins undergo hydrolysis to produce small molecular weight peptides and amino acids that are more easily digested and absorbed by the human body.Carbohydrates break down to improve the digestibility and absorption of cereals and lower the glycemic index.Fatty acids experience oxidation to produce new substances with health benefits.Additionally,the application of sourdough fermentation can enhance the texture,flavor,and nutritional value of cereal foods while also extending their shelf life and improving food safety.In conclusion,sourdough fermentation has a broad range of applications in cereal food processing.Further research is encouraged to investigate the mechanisms and processes of sourdough fermentation to develop even more nutritious,healthy,and flavorful cereal-based foods. 展开更多
关键词 Sourdough fermentation Lactic acid bacteria PROTEOLYSIS Starch hydrolysis Low-GI NUTRIENTS
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Effects of Rosa roxburghii&edible fungus fermentation broth on immune response and gut microbiota in immunosuppressed mice
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作者 Dechang Xu Jielun Hu +4 位作者 Yadong Zhong Yanli Zhang Wenting Liu Shaoping Nie Mingyong Xie 《Food Science and Human Wellness》 SCIE CSCD 2024年第1期154-165,共12页
With the rise of probiotics fermentation in food industry,fermented foods have attracted worldwide attention.In this study,protective effects of Rosa roxburghii&edible fungus fermentation broth(REFB)on immune func... With the rise of probiotics fermentation in food industry,fermented foods have attracted worldwide attention.In this study,protective effects of Rosa roxburghii&edible fungus fermentation broth(REFB)on immune function and gut health in Cyclophosphamide induced immunosuppressed mice were investigated.Results showed that REFB could improve the immune organ index,and promote the proliferation and differentiation of splenic T lymphocytes.In addition,it attenuated intestinal mucosal damage and improved intestinal cellular immunity.REFB administration also up-regulated the expression of IL-4,INF-γ,TNF-α,T-bet and GATA-3 mRNA in small intestine.Furthermore,administration of REFB modulated gut microbiota composition and increased the relative abundance of beneficial genus,such as Bacteroides.It also increased the production of fecal short-chain fatty acids.These indicate that REFB has the potential to improve immunity,alleviate intestinal injury and regulate gut microbiota in immunosuppressed mice. 展开更多
关键词 fermented foods Immunosuppressed mice Immune response Gut microbiota Short-chain fatty acids
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The influence of Lactobacillus plantarum fermentation in selenium-enriched Brassica napus L.:changes in the nutritional constituents,bioactivities and bioaccessibility
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作者 Wen Wang Zhixiong He +3 位作者 Ruiying Zhang Min Li Zhenxia Xu Xia Xiang 《Oil Crop Science》 CSCD 2024年第2期81-90,共10页
Selenium(Se)-enriched Brassica napus L.is a valuable organic Se supplement.In this study,the fermentation broth enriched with organic Se(FFS)was prepared using Lactobacillus plantarum to ferment the substrate of Se-en... Selenium(Se)-enriched Brassica napus L.is a valuable organic Se supplement.In this study,the fermentation broth enriched with organic Se(FFS)was prepared using Lactobacillus plantarum to ferment the substrate of Se-enriched Brassica napus L.Significant increases were observed after fermentation in total sugars,reducing sugars,soluble proteins,total phenolic content(TPC),and total flavonoid content(TFC).The organic Se was retained at a concentration of 54.75 mg/g in the freeze-dried sample.Principal component analysis and cluster analysis showed good separation between the FFS and unfermented(FS)groups.Fragrant 2-ethyloxetane had the highest content among all volatiles,while sinapine had the highest content among all phenolic compounds.The fermentation process showed remarkable improvement in the abundance and concentration of volatile compounds and phenolic contents,making FFS exhibit strong antioxidant activity and inhibitory capacity againstα-glucosidase activity.The bioaccessibility of phenolic compounds was significantly greater in FFS compared to FS.ADMET analysis revealed that the majority of phenolic compounds contained in FFS did not exhibit mutagenicity toxicity,hepatotoxicity,skin sensitization,or blood-brain barrier penetration,indicating a favorable level of biosafety.Overall,our study provides a new insight into the further utilization of Se-enriched Brassica napus L.in foods. 展开更多
关键词 Se-enriched Brassica napus L. fermentATION Antioxidant activity Inhibitory activity BIOACCESSIBILITY
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Allergen degradation of bee pollen by lactic acid bacteria fermentation and its alleviatory effects on allergic reactions in BALB/c mice
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作者 Shuting Yin Qiangqiang Li +5 位作者 Yuxiao Tao Enning Zhou Kun Wang Wanwen Chen Xiangxin Li Liming Wu 《Food Science and Human Wellness》 SCIE CSCD 2024年第1期349-359,共11页
Food allergy as a global health problem threatens food industry.Bee pollen(BP)is a typical food with allergenic potentials,although it performs various nutritional/pharmacological functions to humans.In this study,lac... Food allergy as a global health problem threatens food industry.Bee pollen(BP)is a typical food with allergenic potentials,although it performs various nutritional/pharmacological functions to humans.In this study,lactic acid bacteria(LAB)were used to ferment Brassica napus BP for alleviating its allergenicity.Four novel allergens(glutaredoxin,oleosin-B2,catalase and lipase)were identified with significant decreases in LAB-fermented BP(FBP)than natural BP by proteomics.Meanwhile,metabolomics analysis showed significant increases of 28 characteristic oligopeptides and amino acids in FBP versus BP,indicating the degradation of LAB on allergens.Moreover,FBP showed alleviatory effects in BALB/c mice,which relieved pathological symptoms and lowered production of allergic mediators.Microbial high-throughput sequencing analysis showed that FBP could regulate gut microbiota and metabolism to strengthen immunity,which were closely correlated with the alleviation of allergic reactivity.These findings could contribute to the development and utilization of hypoallergenic BP products. 展开更多
关键词 Alleviatory effects Lactic acid bacteria fermentation Bee pollen allergen Gut microbiota Host metabolism
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