Article
Food Science & Technology
Shankar Ilango, Usha Antony
Summary: Food fermentation has a long history and has evolved with modification in substrates, processes and technologies. Different microorganisms are involved in fermentation of various food products, with lactic acid bacteria being a major group. India and Korea have a rich tradition of fermented foods, which may contain probiotic microorganisms.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Seyoum Gizachew, Wannes Van Beeck, Irina Spacova, Max Dekeukeleire, Ashenafi Alemu, Wude Mihret, Sarah Lebeer, Ephrem Engidawork
Summary: This study tested the potential of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented beverages to act as probiotics and starter cultures. Six LAB strains showed inhibition of key gastrointestinal pathogens and immunostimulation in human monocytes. These strains also demonstrated better fermentation properties during the mock fermentation. These LAB strains can potentially be used as autochthonous probiotic starters for traditional Ethiopian fermentations.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Microbiology
Seth Molamu Rapoo, Phumudzo Budeli, Mathoto Lydia Thaoge
Summary: Fermented foods contain dominant strains of Lactobacillus and other bacteria that exhibit probiotic potential by being resistant to acid and bile, demonstrating antibacterial activity, and showing resistance to antibiotics. These strains recovered from sorghum-fermented foods (ting) have the ability to promote gut health and can potentially be used in controlled fermentation processes or as probiotics. The findings of this study contribute to the understanding of the probiotic properties of fermented foods and their potential applications in improving gut health.
Review
Biotechnology & Applied Microbiology
Thara Seesaard, Chatchawal Wongchoosuk
Summary: This article provides a comprehensive review of the recent progress in electronic nose (E-nose) technologies for the analysis of fermented foods and beverages. E-nose technologies offer non-destructive measurement, fast analysis, low operating costs, and simplicity. The benefits, research directions, limitations, and challenges of current E-nose systems are investigated and highlighted for fermented food and beverage applications.
FERMENTATION-BASEL
(2022)
Article
Microbiology
Olakunle Fagbemigun, Gyu-Sung Cho, Niels Roesch, Erik Brinks, Katrin Schrader, Wilhelm Bockelmann, Folarin A. Oguntoyinbo, Charles M. A. P. Franz
Summary: The traditional fermented dairy food Nono from Nigeria was studied for microbial diversity and starter culture development. Analysis identified predominant bacterial species and yeast species involved in milk fermentation, as well as potential pathogens. Selected lactic acid bacteria strains showed potential for improving microbial safety and technological parameters of Nono.
Article
Food Science & Technology
Rimma Elemanova, Mukarama Musulmanova, Zhyldyzai Ozbekova, Aigul Usubalieva, Ruslan Adil Akai, Anarseit Deidiev, Jamila Smanalieva
Summary: A comparison study was conducted to compare the fermentation process of khainak milk (a hybrid of yak and cattle) and cow milk using different yogurt and quark starter cultures. The results showed that the fermentation process of khainak milk with yogurt starter cultures had faster lactic acid accumulation dynamics compared to cow milk. The gel strength of fermented khainak milk was also higher than that of cow milk. The total viable bacterial counts were not significantly different between the samples. The study suggests that mesophilic and mixed starter cultures can improve whey separation in fermented khainak milk samples, making them suitable for the production of quark and cheese.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Food Science & Technology
Henok Ashagrie, Kaleab Baye, Benjamin Guibert, Yohannes Seyoum, Isabelle Rochette, Christele Humblot
Summary: Folate and cobalamin deficiencies can affect millions of people worldwide. In Ethiopia, the fermented food injera is consumed widely, which is a good source of folate but lacks cobalamin. This study assessed the folate and cobalamin content of injera collected from various households in Ethiopia and found that fermentation and cooking processes can affect the levels of these vitamins. The findings highlight the complex interrelationship between microorganisms and the production of folate and cobalamin during injera fermentation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Marcela Aparecida Deziderio, Handray Fernandes de Souza, Eliana Setsuko Kamimura, Rodrigo Rodrigues Petrus
Summary: This study focused on the development of fermented beverages made from water-soluble extracts of oats, almonds, soybeans, Brazil nuts, and rice, and found that completely replacing dairy ingredients with water-soluble plant extracts could lead to the development of functional plant-based fermented beverages.
Review
Food Science & Technology
Vincenzo Castellone, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, Benedetta Bottari
Summary: Lactic acid bacteria (LAB) are involved in producing various fermented products that are consumed globally, and many of these LAB-fermented foods are recognized for their health benefits, containing probiotic LAB or their metabolites. This review focuses on the health-related effects of LAB-fermented foods, particularly popular options like yoghurt, kefir, cheese, sauerkrauts, and kimchi.
Review
Food Science & Technology
Shiqi Yang, Wenlai Fan, Yan Xu
Summary: This paper comprehensively reviews the latest research progress on the formation, properties, structure, and biological activities of melanoidins in traditional fermented foods and beverages. The current challenges and prospective recommendations for future research are also presented.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Nur Anis Raihana Mhd Rodzi, Lai Kuan Lee
Summary: Traditional fermented foods in Southeast Asia serve as a source of non-dairy probiotics with rich nutritional values, widely recognized for their sensory preferences and potential variations in dietary routines. Additionally, these foods play an important role in promoting public health and preventing diseases.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Biotechnology & Applied Microbiology
Angela D. Carboni, Goncalo N. Martins, Andrea Gomez-Zavaglia, Paula C. Castilho
Summary: This article reviews the main characteristics, benefits, and nutritional properties of traditional fermented foods and beverages from Latin America made with lactic acid bacteria. It analyzes their representation in native communities, nutritional value and effect on health, as well as the risk of consumption. The study finds that traditional fermented products of Latin America are usually prepared with specific regional ingredients and the identification of lactic acid bacteria in these foods is not always possible due to the variability of artisanal production.
FERMENTATION-BASEL
(2023)
Article
Microbiology
Malgorzata Ziarno, Dorota Zareba, Iwona Scibisz, Mariola Kozlowska
Summary: This study aimed to assess the feasibility of using commercially available dairy starter cultures to produce yogurt-type fermented soy beverages and evaluate their fundamental properties. Sixteen commonly used starter cultures in the dairy industry were employed and their effects on pH changes, microflora population, texture, carbohydrates content, and fatty acid profile were investigated. The results showed that the choice of starter culture significantly influenced the pH changes, microflora population, pH values, water-holding capacity, texture, and carbohydrates content of the yogurt-type fermented soy beverages.
FRONTIERS IN MICROBIOLOGY
(2023)
Review
Microbiology
Divakar Dahiya, Poonam Singh Nigam
Summary: This article discusses the pathology, symptoms, and etiology of diarrhea, and highlights the role of probiotic products in its treatment. It emphasizes the importance of avoiding dehydration and replenishing lost nutrients through dietary supplements.
Review
Food Science & Technology
Mirjana Z. Grujovic, Katarina G. Mladenovic, Teresa Semedo-Lemsaddek, Marta Laranjo, Olgica D. Stefanovic, Suncica D. Kocic-Tanackov
Summary: This review discusses the potential and challenges of non-starter lactic acid bacteria (nsLAB) isolated from traditional fermented foods as novel starter cultures or probiotics in food technology and biotechnology. Specific characterization steps, such as precise identification, detection of health-promoting properties, and safety evaluation, are required to determine strain specificity.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Food Science & Technology
Samuel Ayofemi O. Adeyeye, Tolulope J. Ashaolu, Olusola T. Bolaji, Titilope A. Abegunde, Adetola O. Omoyajowo
Summary: This paper examines the relationship between poverty, malnutrition, and diseases in Africa, as well as the challenges, implications, and solutions. The causes of poverty, malnutrition, and diseases in Africa include rapid population growth, inefficient agricultural and industrial practices, high debt, diseases such as AIDS, malaria, Ebola, and COVID-19, inadequate health infrastructure, and armed conflicts. Despite abundant natural resources, many African countries have low GDP per capita. Africa has a high prevalence of undernourishment, with a significant number of people facing poverty. The problem of poverty, malnutrition, and diseases has been exacerbated by the COVID-19 pandemic.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Tolulope J. Ashaolu, Ibrahim Khalifa, Matta A. Mesak, Jose M. Lorenzo, Mohamed A. Farag
Summary: Meat fermentation is a crucial process for preserving, improving safety, and enhancing the quality of meat. This review provides an overview of different types of fermented meat, the conditions and role of microorganisms, and the impact on texture, flavor, and biogenic amines accumulation. It also discusses the importance of production conditions and biochemical changes in determining the quality of fermented meat, as well as the potential for probiotic and starter culture development, bioinformatics, omics technologies, and data modeling to further optimize the fermentation process in meat production.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Tolulope Joshua Ashaolu, Thanh-Do Le, Itthanan Suttikhana
Summary: This review provides updated perspectives on the potential of meat-derived peptides (MDPs) for functional foods development, highlighting their biological activities and safety issues. Production and market challenges, including high costs, poor sensorial qualities, instability, and limited toxicologic and clinical data, are also discussed. Preclinical and clinical studies on digestibility, absorbability, metabolism, bioavailability and excretory are crucial to ensure the safety and commercial applications of MDPs.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Nutrition & Dietetics
Samuel Fernandez-Tome, Tolulope Joshua Ashaolu, Blanca Hernandez-Ledesma
Summary: The estimated increase in world population will worsen global food security, particularly in developing countries where hidden hunger caused by protein deficiency is prevalent. To address this crisis, the FAO and WHO have recommended a shift towards consuming sustainable, nutrient-rich, and calorically efficient food products. Plant proteins derived from grains and seeds offer nutritionally balanced diets, improved health, poverty reduction, enhanced food security, and various bioactive peptides with health benefits.
Review
Food Science & Technology
Tolulope Joshua Ashaolu, Mohammad Zarei, Himani Agrawal, Mohammad Saeed Kharazmi, Seid Mahdi Jafari
Summary: Plant protein components contribute positively to human well-being as they modulate immune status. This study aimed to search for relevant information on plant-based immunomodulatory peptides over the past three decades. The core of immunomodulation and types of immunomodulatory agents, as well as the production and mechanisms of plant-based immunomodulatory peptides, were discussed. Applications and challenges associated with these peptides were also addressed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Tolulope Joshua Ashaolu, Thanh-Do Le, Itthanan Suttikhana
Summary: Bioactive peptides derived from food proteins have therapeutic potential against degenerative and cardiovascular diseases, but there is limited information on their stability and bioactivity in food matrices. The effects of food processing and storage on the bioactivity of these peptides are also not well understood.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Tolulope Joshua Ashaolu, Thanh-Do Le, Itthanan Suttikhana, Opeyemi Joshua Olatunji
Summary: Metabolic disorders, such as diabetes mellitus and obesity, are a significant global public health issue. The treatment of these disorders is challenging due to their complex pathophysiology and side effects of current therapies. Bioactive peptides have gained attention for their roles in preventing and managing chronic diseases. Several peptides have shown antioxidant, antidiabetic, anti-inflammatory, and antihypertensive effects, particularly in insulin resistance and glucose homeostasis. This review focuses on the current findings of bioactive peptides in managing metabolic disorders and their molecular pathways involved in disease alleviation. Possible research gaps are identified to encourage further exploration.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Tiziana Di Renzo, Andrea Osimani, Serena Marulo, Federica Cardinali, Gianfranco Mamone, Cecilia Puppo, Antonela G. Garz, Silvina R. Drago, Carmine Laurino, Anna Reale
Summary: This study aimed to assess the fermentability of a pistachio-based beverage and the effects of lactic acid fermentation on its odor profile and stability. A procedure for obtaining the beverage was developed and its nutritional composition was determined. Nine strains of lactic acid bacteria were evaluated for their fermentation ability and product quality in the pistachio-based beverage. The results showed that the beverage was an optimal substrate for lactic acid bacteria, achieving high viable counts and appropriate acidity values.
Article
Food Science & Technology
Anna Reale, Maria Cristina Messia, Cataldo Pulvento, Antonella Lavini, Stefania Nazzaro, Tiziana Di Renzo
Summary: This study evaluated the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown in Southern Italy. The results showed that all seeds, regardless of the geographical area of production, were contaminated with yeasts, moulds, and spore-forming bacteria. Bacillus spp. must be strongly monitored as their presence in quinoa and amaranth seeds could result in economic losses for the bread production industry.
Review
Chemistry, Applied
Tolulope Joshua Ashaolu, Thanh-Do Le, Itthanan Suttikhana, Opeyemi Joshua Olatunji, Mohamed A. Farag
Summary: The global population of 8 billion people requires dietary protein from sustainable sources. Hemp proteins and peptides have gained interest worldwide and are reported to have various health benefits. This study focuses on the composition and nutrition of hemp protein, as well as the production of hemp peptides. The goal is to explore the therapeutic potential of hemp peptides for multiple diseases.
Article
Chemistry, Applied
Thanh-Do Le, Itthanan Suttikhana, Tolulope Joshua Ashaolu
Summary: Food-derived peptides (FDPs) are gaining popularity due to their health benefits. Conventional techniques for studying FDPs are cumbersome, costly, and slow, leading to the development of unconventional or bioinformatic approaches. These methods help predict FDPs formation and analyze their structure-activity relationships. This review focuses on non-conventional production strategies, especially using in silico approaches, and explores the factors that affect the functions of FDPs.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yutong Zhang, Naicheng Xin, Tolulope Joshua Ashaolu, Nan Chen, Yanli Wang, Tiehua Zhang, Changhui Zhao
Summary: In this study, chlorogenic acid (CGA) was used to interact with lactoferrin (LF) to form nanoscale complex. The structure and function of LF complexed with CGA at different ratios were analyzed. The interaction between LF and CGA changed LF's characteristic UV and fluorescent spectra, and the fluorescence quenching mechanism was static quenching. The LF-CGA complex showed decreased hydrophobicity and increased solubility, and its foaming ability and antioxidant activity in vitro were enhanced.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Thanh-Do Le, Itthanan Suttikhana, Tolulope Joshua Ashaolu
Summary: This article discusses the interaction between biopeptides and food matrices and proposes a novel technique to ensure the bioaccessibility and physiological functions of peptides.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Annalaura Manes, Tiziana Di Renzo, Loreta Dodani, Anna Reale, Claudia Gautiero, Mariastella Di Lauro, Gilda Nasti, Federica Manco, Espedita Muscariello, Bruna Guida, Giovanni Tarantino, Mauro Cataldi
Summary: This systematic review examined the hypothesis that gut microorganisms may contribute to the variability in the clinical response to classical immunosuppressant drugs (cIMDs) by affecting their pharmacokinetics, efficacy, or tolerability. The review found evidence supporting potential effects on cIMD pharmacokinetics, efficacy, or tolerability in studies of tacrolimus, cyclosporine, mycophenolic acid, and corticosteroids, while data were missing for everolimus and sirolimus. Furthermore, the review found that cIMDs have significant effects on the composition of intestinal microbiota, although no consistent pattern of microbiota modification was observed across studies.
Article
Biochemistry & Molecular Biology
Antonietta Maoloni, Federica Cardinali, Vesna Milanovic, Anna Reale, Floriana Boscaino, Tiziana Di Renzo, Ilario Ferrocino, Giorgia Rampanti, Cristiana Garofalo, Andrea Osimani, Lucia Aquilanti
Summary: This study investigated the microbiological quality, volatile profile, and sensory traits of sea fennel spices produced using different drying methods. Results showed that microwave drying was the best option for producing sea fennel spices with low microbial loads, brilliant green color, and high-quality sensory traits.