Review
Nutrition & Dietetics
Saurabh Kadyan, Aditya Sharma, Bahram H. Arjmandi, Prashant Singh, Ravinder Nagpal
Summary: Dietary pulses, such as dry beans and lentils, are a good source of fiber and can easily be incorporated into regular diets to improve gut health. The resistant starch derived from pulses plays a crucial role in shaping the gut microbiota and promoting metabolic health. However, more research is needed to explore the potential benefits of pulses and their resistant starch on aging-associated gut health.
Review
Agriculture, Dairy & Animal Science
Amit Kumar Singh, Woo Kyun Kim
Summary: Increasing the inclusion of agricultural co-products in poultry feed to utilize nutrients at a low cost also increases the dietary fiber content, leading to challenges. The use of enzymes, advancements in feed processing, and specialized feed formulations have helped improve digestibility, though high dietary fiber remains an issue. Techniques like breaking down fiber into fermentable substrates with enzymes or using prebiotics and probiotics show promise in enhancing gut health and growth performance in poultry.
Review
Microbiology
Jiongxing Fu, Yan Zheng, Ying Gao, Wanghong Xu
Summary: Dietary fiber intake is closely related to the health of the gut microbiota, and a decrease in dietary fiber intake may contribute to the global epidemic of metabolic disorders such as obesity and type 2 diabetes. The effects of dietary fiber on the gut microbiota are specific to the type, amount, and duration of intake. Understanding the interaction between dietary fiber and the gut microbiota can provide insights for optimal intervention strategies for patients.
Article
Biochemistry & Molecular Biology
Alex Steimle, Mareike Neumann, Erica T. Grant, Jonathan D. Turner, Mahesh S. Desai
Summary: Research demonstrates that dietary concentrated raw fibers can increase the abundance of fiber-degraders and decrease the abundance of mucin-degraders in the microbiome, enhancing the microbial fiber-degrading capacity.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Review
Biochemistry & Molecular Biology
Jamil Ahmad, Imran Khan, Gokhan Zengin, Mohamad Fawzi Mahomoodally
Summary: Obesity is a global public health burden with complex etiology. Different approaches are available to treat and manage obesity, but they have limitations and adverse effects. Gut microbiota is a novel target for obesity treatment. Dietary factors, including diet, prebiotics, and probiotics, may be important for gut microbiota health and obesity management. This review provides an overview of the role of gut microbiota in obesity and the importance of dietary factors.
Review
Food Science & Technology
Reza Karimi, Mina Homayoonfal, Narjes Malekjani, Mohammad Saeed Kharazmi, Seid Mahdi Jafari
Summary: The gut microbiota (GMB) in humans plays a crucial role in health and diseases. Dietary fibers, such as β-glucans (BGs), can regulate the composition and function of GMB and have therapeutic effects on gut health. There is increasing interest in commercial application of BGs as a bioactive substance in food formulations. This review aims to consider the metabolizing and effects of BGs on GMB, as well as their influence on gut infections, prebiotic effects, fermentation, and processing.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Tong Zhu, Baixi Zhang, Yan Feng, Zhaofeng Li, Xiaoshu Tang, Xiaofeng Ban, Haocun Kong, Caiming Li
Summary: This study compared the effects of three cyclodextrins (CDs) on high-fat diet-fed mice and found that different CDs can prevent fat accumulation and regulate gut microbiota through different mechanisms. These findings provide new potential strategies for obesity prevention.
Article
Microbiology
Thaisa M. Cantu-Jungles, Nuseybe Bulut, Eponine Chambry, Andrea Ruthes, Marcello Iacomini, Ali Keshavarzian, Timothy A. Johnson, Bruce R. Hamaker
Summary: The study suggests that high-specificity dietary fibers result in more similar responses in gut microbiota, while low-specificity dietary fibers lead to different responses among subjects. High-specificity fibers can promote targeted and predictable microbial shifts in the gut.
Review
Nutrition & Dietetics
Ana Alvarez-Mercado, Julio Plaza-Diaz
Summary: Polysaccharides, composed of more than ten monosaccharides, have wide distribution and complex structure, playing key roles in immune modulation and gut microbiota.
Review
Food Science & Technology
Lili Li, Shuling Yan, Shuangjiang Liu, Ping Wang, Wenjun Li, Yuetao Yi, Song Qin
Summary: Dietary fiber has diverse benefits on host health by providing nutrition for gut microbiota and affecting host health through microbial metabolites. This review focuses on the decomposition and metabolism of dietary fiber and the role of key genera, Bacteroides and Bifidobacterium, in dietary fiber fermentation. Dietary fiber plays a crucial role in obesity, enteritis, immune health, cancer, and neurodegenerative diseases. The correlation between gut microbiota and dietary fiber provides theoretical support for the precise application of dietary fiber in personalized nutrition.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Microbiology
Martin Foltz, Alicia Christin Zahradnik, Pieter Van den Abbeele, Jonas Ghyselinck, Massimo Marzorati
Summary: The fermentation of baobab fruit pulp powder displayed promising prebiotic potential, as it boosted colonic acidification and the production of health-related metabolites, while also affecting certain microbial populations. However, individual differences were observed in the response to the treatment, indicating the need for further research to better characterize this prebiotic potential and its potential health benefits.
Article
Nutrition & Dietetics
Camille Houron, Dragos Ciocan, Nicolas Trainel, Francoise Mercier-Nome, Cindy Hugot, Madeleine Spatz, Gabriel Perlemuter, Anne-Marie Cassard
Summary: The study suggests that pectin plays a positive role in non-alcoholic fatty liver disease (NAFLD) by affecting gut bacteria, with preventive and curative fecal microbiota transfer (FMT) having different mechanisms of action on NAFLD.
Article
Genetics & Heredity
Wenjie Ma, Long H. Nguyen, Mingyang Song, Dong D. Wang, Eric A. Franzosa, Yin Cao, Amit Joshi, David A. Drew, Raaj Mehta, Kerry L. Ivey, Lisa L. Strate, Edward L. Giovannucci, Jacques Izard, Wendy Garrett, Eric B. Rimm, Curtis Huttenhower, Andrew T. Chan
Summary: A higher intake of dietary fiber is associated with a decreased risk of chronic inflammatory diseases by altering gut microbiome composition and mitigating systemic inflammation. Specific gut microbial configurations correspond with higher levels of C-reactive protein.
Article
Food Science & Technology
Hongliang Fan, Ying Zhang, Mohammed Sharif Swallah, Sainan Wang, Jiarui Zhang, Jiaqi Fang, Jiahong Lu, Hansong Yu
Summary: This study characterized three different particle sizes of Okara insoluble dietary fiber (OIDF) and investigated their lipid-lowering effects and impacts on gut microbiota. The results showed that OIDF of different particle sizes had distinct morphologies, retention, and crystallinity. Among them, OIDF-10 exhibited stronger functional properties. Feeding experiments demonstrated that all three particle sizes of OIDF could improve blood lipid elevation and gut microbiota disturbance caused by a high-fat diet. This study highlights the functional significance of OIDF particle sizes and provides guidance for their application in functional food processing to maintain healthy blood lipid and intestinal flora levels.
Article
Food Science & Technology
Benjamin Vazquez-Rodriguez, Liliana Santos-Zea, Erick Heredia-Olea, Laura Acevedo-Pacheco, Arlette Santacruz, Janet A. Gutierrez-Uribe, Lucia Elizabeth Cruz-Suarez
Summary: The hydroethanolic extract of Silvetia compresssa, rich in phlorotannins and polysaccharides, showed potential to promote the growth of probiotic bacteria and synthesis of short-chain fatty acids in early colon fermentation, resulting in an improved human gut microbiota.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Biotechnology & Applied Microbiology
C. Huang, Y. Qian, T. Viana, H. Siegumfeldt, N. Arneborg, N. Larsen, L. Jespersen
JOURNAL OF APPLIED MICROBIOLOGY
(2020)
Review
Food Science & Technology
James Owusu-Kwarteng, Charles Parkouda, Gbenga Adedeji Adewumi, Labia Irene Ivette Ouoba, Lene Jespersen
Summary: Fermented food condiments are an important source of nutrients in West African homes, especially among the rural poor. These traditional fermented condiments rely on specific microbial communities and have unique flavor and texture. Understanding the technological and functional properties of these microbial communities is crucial for improving product quality and safety, and developing locally adapted starter cultures.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biotechnology & Applied Microbiology
Marcel Houngbedji, S. Wilfrid Padonou, Charles Parkouda, Pernille Greve Johansen, Mathias Hounsou, B. Pelagie Agbobatinkpo, Hagretou Sawadogo-Lingani, Lene Jespersen, D. Joseph Hounhouigan
Summary: This study evaluated the characteristics of LAB and yeasts isolated from spontaneously fermented cereal doughs in Benin, showing that LAB have higher acidification ability, all LAB strains can inhibit the growth of Candida glabrata, and there is phenotypic resistance in LAB strains. For yeasts, most of the P. kudriavzevii strains exhibit resistance to antifungal drugs.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Grace Adzo Motey, James Owusu-Kwarteng, Kwasi Obiri-Danso, Linda Aurelia Ofori, William Otoo Ellis, Lene Jespersen
Summary: Fermented milk products are a significant source of probiotics, especially in traditionally fermented milk in Ghana. Among the 30 isolated lactic acid bacteria strains, 90% showed high survival rates in low pH and bile salts, good hydrophobicity, and exhibited inhibitory activities against pathogens. 15 out of the 30 strains were identified as qualified candidates for developing probiotic cultures for fermented milk products in sub-Saharan Africa based on their strong probiotic properties.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Thanyaporn Srimahaeak, Fernanda Bianchi, Ondrej Chlumsky, Nadja Larsen, Lene Jespersen
Summary: The study found that citrus pectins with high and moderate degrees of esterification can enhance adhesion of L. fermentum PCC, while those with low DE can reduce it. Combining with pectins significantly increased TEER, indicating a synergistic action of bacteria and pectins that contributes to the health of the epithelial barrier.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Microbiology
Chuchu Huang, Ling Zhang, Pernille Greve Johansen, Mikael Agerlin Petersen, Nils Arneborg, Lene Jespersen
Summary: This study evaluated the antagonistic activities of native Debaryomyces hansenii strains isolated from Danish cheese brines against contaminating molds in the dairy industry. It found that the volatile compounds produced by these strains have inhibitory effects on the germination and growth of specific molds, such as Cladosporium inversicolor and Penicillium roqueforti.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Ling Zhang, Chuchu Huang, Pernille Greve Johansen, Mikael Agerlin Petersen, Mahesha M. Poojary, Marianne N. Lund, Lene Jespersen, Nils Arneborg
Summary: The study investigated the amino acid utilization by Debaryomyces hansenii and Yamadazyma triangularis grown on cheese agar at different temperatures, revealing species-specific differences in consumption patterns. These findings could help in selecting suitable yeasts for use in the cheese industry.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Microbiology
Athina Geronikou, Nadja Larsen, Soren K. Lillevang, Lene Jespersen
Summary: The aim of this study was to identify yeast contamination in dairy production and classify potential yeast spoilers in cheese making. Yeasts were found in whey, old cheese curd, and air samples during the manufacture of white-brined cheese. Candida intermedia, Kluyveromyces marxianus, and Pichia kudriavzevii were the most frequently isolated yeast species. The study highlights the importance of understanding the occurrence and taxonomy of spoilage yeasts in cheese production.
Article
Food Science & Technology
Thanyaporn Srimahaeak, Mikael Agerlin Petersen, Soren K. Lillevang, Lene Jespersen, Nadja Larsen
Summary: This study investigated the spoilage potential of different yeast strains grown in skyr during cold storage. The results showed that Kluyveromyces marxianus had the highest spoilage potential, producing large amounts of volatile organic compounds associated with off-flavors. On the other hand, Pichia kudriavzevii and Torulaspora delbrueckii had minor effects on the skyr quality.
Article
Microbiology
Emma Schack Wiedenbein, Tessa Suzanne Canoy, Yan Hui, Charles Parkouda, Clarisse S. Compaore, Elmer Ametefe, Mogens Jakobsen, Lene Jespersen, Dennis Sandris Nielsen
Summary: The whole genomes of 78 Bacillus and Priestia strains isolated from West African fermented foods or acquired from a public culture collection were sequenced and assembled, enabling comparative genomics and taxonomic assignment of these strains with potential uses in fermented foods.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2023)
Article
Biotechnology & Applied Microbiology
Athina Geronikou, Nadja Larsen, Soren Kristian Lillevang, Lene Jespersen
Summary: Yeast contamination is a major concern in the dairy industry, particularly in white-brined cheeses. This study aimed to identify yeast contaminants and their succession in white-brined cheese during a 52-week shelf-life. The study found that yeast counts increased within the first 12-14 weeks of incubation and then stabilized. Higher incubation temperatures resulted in lower yeast counts but higher diversity of yeast species. The predominant yeast species identified were Candida zeylanoides and Debaryomyces hansenii, while other species were found in lower frequency.
Review
Nutrition & Dietetics
Miin Chan, Nadja Larsen, Helen Baxter, Lene Jespersen, Elif I. Ekinci, Kate Howell
Summary: This systematic review assessed the impact of botanical fermented food (BFF) consumption on cardiometabolic outcomes and gut microbiota in adults with metabolic syndrome or type 2 diabetes mellitus. The review included 26 randomized controlled trials and found that BFF consumption led to significant improvements in cardiometabolic outcomes and an increase in beneficial gut bacteria.
NUTRITION RESEARCH REVIEWS
(2023)
Review
Food Science & Technology
Hagretou Sawadogo-Lingani, James Owusu-Kwarteng, Richard Glover, Brehima Diawara, Mogens Jakobsen, Lene Jespersen
Summary: Sorghum beers remain the most popular traditional alcoholic beverages in Africa, contributing to the nutritional balance and socio-economic well-being of local populations. However, challenges for sustainable production include inconsistent raw material supply and high energy consumption. Strategies should focus on improving production methods, addressing sustainability challenges, and developing environmentally-friendly practices for the long-term success of African sorghum beer production.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)