Review
Nutrition & Dietetics
Helena Mylise Sorensen, Keith D. Rochfort, Susan Maye, George MacLeod, Dermot Brabazon, Christine Loscher, Brian Freeland
Summary: Lactic acid bacteria (LAB) produce exopolysaccharides (EPS) during fermentation, which play an important role in fermented dairy products and have beneficial effects on human health. Understanding the parameters and conditions for EPS production from LAB is crucial for its application in the food industry.
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.
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)
Review
Biochemistry & Molecular Biology
Ghoson M. Daba, Marwa O. Elnahas, Waill A. Elkhateeb
Summary: Exopolysaccharides (EPS) produced by some genera of lactic acid bacteria have diverse applications in food, pharmaceuticals, and diagnostics, contributing to improved shelf-life, enhanced functionalities, and various targeted drug delivery systems. Future prospects focus on enhancing EPS production, reducing production costs, and exploring their potential in further applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Food Science & Technology
Maria Laura Werning, Annel M. Hernandez-Alcantara, Maria Julia Ruiz, Lorena Paola Soto, Maria Teresa Duenas, Paloma Lopez, Laureano Sebastian Frizzo
Summary: Lactic acid bacteria (LAB) synthesize exopolysaccharides (EPS), which have diverse technological properties and health-promoting benefits. LAB, especially those producing EPS, are used as probiotics to improve human health and prevent/treat specific diseases. They also play a role in promoting growth and inhibiting pathogens in food-producing animal husbandry. This review discusses the characteristics, usage, biological role, and potential contributions of LAB-produced EPS in improving productivity, animal health, and public health.
Review
Food Science & Technology
Daniel Abarquero, Erica Renes, Jose Maria Fresno, Maria Eugenia Tornadijo
Summary: This review discusses the structure, biosynthesis, and industrial applications of exopolysaccharides from lactic acid bacteria, emphasizing their role in enhancing texture and rheological properties of fermented products. The chemical characteristics of these compounds also play a key role in interactions with milk proteins in fermented dairy products, improving gel properties and making them desirable for low-fat dairy products development. Additionally, exopolysaccharides have applications in gluten-free bakery products and fermented meat products.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Angel Angelov, Aneliya Georgieva, Mariana Petkova, Elena Bartkiene, Joao Miguel Rocha, Manol Ognyanov, Velitchka Gotcheva
Summary: Exopolysaccharides (EPSs) produced by lactic acid bacteria have significance in the food industry for improving the quality of food products. Sucrose was found to be the best carbon source for EPS production, while glucose-based culture medium resulted in the highest biomass accumulation. The yield and composition of EPS varied depending on the carbon source used.
Review
Food Science & Technology
Heena Sharma, Fatih Ozogul, Elena Bartkiene, Joao Miguel Rocha
Summary: The fermentation process of lactose to lactic acid in fermented dairy products leads to biochemical changes such as improved protein digestibility, release of fatty acids, and production of bioactive compounds. Various lactic acid bacteria are used to develop fermented dairy products with specific desirable attributes. These bacteria produce bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. The metabolites generated during fermentation vary with incubation and processing conditions and are analyzed and quantified using advanced instrumentation. The health benefits of fermented dairy products are mainly attributed to the biological roles of these metabolites, which also contribute to technological improvements desired by dairy manufacturers and consumers.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Biochemistry & Molecular Biology
M. P. Soumya, K. Madhavan Nampoothiri
Summary: The research on exopolysaccharides of lactic acid bacteria (LAB EPS) has focused on their isolation, production, and applications, highlighting their improved texture and rheological properties in fermented foods. LAB EPS are recognized for their mouthwatering flavors, antioxidant activity, cholesterol-lowering, and antimicrobial properties, with potential for enhancement through genetic engineering. Glycosyltransferases (gtfs) play a key role in EPS biosynthesis by LAB, but knowledge of their manipulation is currently limited, emphasizing the importance of further research in this area.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Nelson Pereira, Mahsa Farrokhi, Manuela Vida, Manuela Lageiro, Ana Cristina Ramos, Margarida C. Vieira, Carla Alegria, Elsa M. Goncalves, Marta Abreu
Summary: This study evaluated the use of lactic fermentation of immature tomatoes as a circular economy-oriented alternative for valorising industrial tomatoes. Two lactic acid bacteria were assessed as starter cultures to produce functional food ingredients with probiotic potential. The results showed that Lactiplantibacillus plantarum (LAB97) was selected as a novel probiotic candidate to obtain a potential probiotic ingredient from immature tomato fruits.
Review
Biotechnology & Applied Microbiology
Nooshzad Ahansaz, Armin Tarrah, Shadi Pakroo, Viviana Corich, Alessio Giacomini
Summary: This review provides an in-depth examination of the significance of fermented dairy products as rich sources of antimicrobial agents. It discusses the rise of bioactive compounds, such as bacteriocins and organic acids, during fermentation and their potential applications. The review also explores the emerging role of genetic engineering in optimizing the production and efficacy of antimicrobial compounds in dairy products.
FERMENTATION-BASEL
(2023)
Review
Biotechnology & Applied Microbiology
Liansheng Yu, Zhigang Qian, Jingping Ge, Renpeng Du
Summary: Glucansucrase (GS) is an important enzymatic tool that has great potential in various fields. Different strains produce different GSs, which can synthesize exopolysaccharides (EPSs) with different glycosidic bond structures and biological functions. This review summarizes the isolation, purification, properties, detection methods, sources, and applications of GS, providing a reference for its research and development.
FERMENTATION-BASEL
(2022)
Review
Microbiology
Morayma Ramirez Damian, Naima G. Cortes-Perez, Erika T. Quintana, Alicia Ortiz-Moreno, Cynthia Garfias Noguez, Carlos Eugenio Cruceno-Casarrubias, Maria Elena Sanchez Pardo, Luis G. Bermudez-Humaran
Summary: This chapter reviews the recent research and advancements in the field of functional foods, and discusses the future outlook in this area.
Review
Chemistry, Applied
Jiayi Wu, Yuheng Zhang, Ling Ye, Chenglin Wang
Summary: Probiotic lactic acid bacteria EPS have potential anticancer effects by modulating tumor development through various mechanisms, and the future challenge lies in elucidating the precise structure-function relationship.
CARBOHYDRATE POLYMERS
(2021)
Review
Biotechnology & Applied Microbiology
Felipe Gonzalez-Gonzalez, Susana Delgado, Lorena Ruiz, Abelardo Margolles, Patricia Ruas-Madiedo
Summary: Fermentation has traditionally been used for food preservation, but modern industrial processes aim to improve the functional characteristics of the final product. Starter cultures, adjunct cultures, and probiotics play essential roles in achieving high-quality foods with improved nutritional and health-promoting properties. This review focuses on the functional characteristics of these cultures, including their synthesis of metabolites for preservation and safety, their impact on organoleptic properties, and their contributions to nutrition and health improvement.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Microbiology
Natalia Garcia-Gonzalez, Maria A. Nunez-Sanchez, Miguel Villoria Recio, Natalia Battista, Cormac G. M. Gahan, Aldo Corsetti
Summary: This study found that food-derived strains of Lpb. plantarum are capable of modulating the response of murine macrophages predominantly through the NOD signaling pathway, indicating their potential to influence host responses if consumed in sufficient quantities.
FRONTIERS IN MICROBIOLOGY
(2021)
Review
Microbiology
Natalia Garcia-Gonzalez, Natalia Battista, Roberta Prete, Aldo Corsetti
Summary: Fermented food microbes, especially Lpb. plantarum strains, have the potential to promote health, are genetically related to probiotic bacteria, exhibit strong adaptation abilities, and have various beneficial effects on host health.
Article
Food Science & Technology
Swathi Sirisha Nallan Chakravartula, Roberto Moscetti, Barbara Farinon, Vittorio Vinciguerra, Nicolo Merendino, Giacomo Bedini, Lilia Neri, Paola Pittia, Riccardo Massantini
Summary: Stinging nettle is a versatile and beneficial crop that can be dried and turned into powder for food applications. The study found that different drying methods and treatments can affect the technological properties of nettle powders and their ability to retain bioactive components.
Article
Biochemistry & Molecular Biology
Alessandro Di Michele, Cinzia Pagano, Agnese Allegrini, Francesca Blasi, Lina Cossignani, Enrico Di Raimo, Marco Faieta, Eleonora Oliva, Paola Pittia, Sara Primavilla, Manuel Sergi, Camilla Vicino, Maurizio Ricci, Bartolomeo Schirone, Luana Perioli
Summary: Hazelnut shells, a waste product from hazelnut harvest, contain polyphenols with antioxidant and antimicrobial properties. Pre-soaking was found to enhance the extraction of various compounds, while the use of high-power ultrasonic method had varying effects depending on compound type and extraction time. Overall, the extracts showed antioxidant activity and inhibitory effects on bacterial growth.
Article
Nutrition & Dietetics
Antonella Vetuschi, Natalia Battista, Simona Pompili, Alfredo Cappariello, Roberta Prete, Agnese Taticchi, Roberto Selvaggini, Giovanni Latella, Aldo Corsetti, Roberta Sferra
Summary: In this study, it was found that simultaneous oral administration of a diet enriched with biologically debittered olive cream and a specific probiotic strain can significantly reduce the severity of chronic colitis and suppress inflammatory responses in an experimental model.
Article
Plant Sciences
Veronica Santarelli, Lilia Neri, Katya Carbone, Valentina Macchioni, Paola Pittia
Summary: This study investigated the effects of different extraction methods on food-grade hop extracts. The results showed that extraction method, temperature, and time had a significant impact on the characteristics of the compounds. US and CONV 60 degrees C extractions showed the highest extraction efficiency for most compounds.
Article
Microbiology
Natalia Garcia-Gonzalez, Joan Colom Comas, Hugh M. B. Harris, Conall Strain, Catherine Stanton, Colin Hill, Aldo Corsetti, Cormac G. M. Gahan
Summary: This study evaluated the potential impact of food-dominant Lpb. plantarum strains on the human gut microbiota. The response of the microbiota to the introduction of these strains varied among different donors.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Rodrigo Gonzalez-Ortega, Carla Daniela Di Mattia, Paola Pittia, Poklar Ulrih Natasa
Summary: The study investigated the impact of isothermal treatment and pH on the degradation kinetics of phenolic compounds in olive leaf extract solutions and their radical scavenging activity. It was found that oleuropein, the major compound, degraded more rapidly at lower pH and higher temperatures. Hydroxytyrosol concentration increased at the same pH due to oleuropein hydrolysis. Verbascoside degradation only occurred at pH 6.0. Despite changes in individual compounds, the overall reducing capacity of the compounds remained relatively constant after thermal treatments. These findings provide insights for predicting and optimizing thermal treatments in foods enriched with olive leaf extracts.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Infectious Diseases
Tamara Diamanti, Roberta Prete, Natalia Battista, Aldo Corsetti, Antonella De Jaco
Summary: To ensure proper brain development, a complex interaction between genetic factors and pre-and postnatal environmental events is required. The gut-brain axis has garnered significant attention for its role in regulating brain development and functioning. Antibiotic administration can alter the composition of the gut microbiota, which may increase the risk of neurodevelopmental disorders. Studies have shown that individuals with neurodevelopmental disorders often exhibit dysregulated gut microbiota. Animal studies have demonstrated that an imbalanced gut-brain axis can lead to the release of metabolites, resulting in alterations in brain function and deficits in social behavior.
Article
Biochemistry & Molecular Biology
Simona Tatasciore, Veronica Santarelli, Lilia Neri, Rodrigo Gonzalez Ortega, Marco Faieta, Carla Daniela Di Mattia, Alessandro Di Michele, Paola Pittia
Summary: This study proposed freeze-drying microencapsulation as a technology for producing stable powdered hop extracts for innovative food products. The effects of different carriers on the properties, content, and encapsulation efficiency of the powders were assessed. The results showed that maltodextrin had the highest encapsulation efficiency and protection of antioxidant compounds during storage. Microencapsulation did not hinder the loss of bitter acids. It demonstrates the feasibility and potential of freeze-drying encapsulation for developing functional ingredients in the food and non-food sectors.
Article
Food Science & Technology
Giulia D'Alessio, Federica Flamminii, Marco Faieta, Roberta Prete, Alessandro Di Michele, Paola Pittia, Carla Daniela Di Mattia
Summary: This study investigated the effect of high pressure homogenization (HPH) as a pre-treatment to modulate the technological properties of pea protein isolate (IP). The results showed that HPH treatment can modify the protein structure, improve the solubility, water holding capacity and oil holding capacity of pea protein, and enhance the emulsifying capacity.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
