Article
Nutrition & Dietetics
Ueli Buetikofer, Rene Badertscher, Carola Blaser-Freiburghaus, Pascal Fuchsmann, Mireille Tena Stern, Philipp A. Kuert, Gregory Pimentel, Kathryn Jane Burton-Pimentel, Nathalie Vionnet, Guy Vergeres
Summary: The identification of molecular biomarkers for the intake of dairy products, such as lactose and its metabolites, indole-3-lactic acid, 3-phenyllactic acid, and 3,5-dimethyloctan-2-one, can help link dietary intake to phenotypic traits. These markers also depend on the fermentation status of the consumed products and can differentiate between yogurt and milk intake. The study also suggests that milk fermentation increases the delivery of free amino acids to the body.
Article
Nutrition & Dietetics
Jinyoung Kim, Carola Blaser, Reto Portmann, Rene Badertscher, Corinne Marmonier, Adeline Blot, Jeremie David, Helena Stoffers, Ueli von Ah, Ueli Butikofer, Guy Vergeres, Dominique Dardevet, Sergio Polakof
Summary: The identification and validation of biomarkers of food intake is a promising approach to develop more objective and complementary tools to the traditional dietary assessment methods. This study identified and compared the biomarkers of milk and yogurt intake through metabolomics analysis. The findings suggest that these biomarkers could be used as potential indicators of food intake, and population specificities, such as aging, should be considered in future studies.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Shanshan Yang, Danli Yan, Yiting Zou, Delun Mu, Xinfei Li, Haisu Shi, Xue Luo, Mei Yang, Xiqing Yue, Rina Wu, Junrui Wu
Summary: This study investigated the effects of fermentation temperature on the nutritional quality, physicochemical properties, texture, and flavor of yogurt produced using fresh milk and different fermentation strains. Non-targeted metabolomics analysis revealed significant differences in metabolites produced during yogurt fermentation at different temperatures. The results can provide guidance for yogurt production at various temperatures.
Article
Food Science & Technology
Mohsen Ramezani, Giovanna Ferrentino, Ksenia Morozova, Matteo Scampicchio
Summary: The study investigated the use of multiple light scattering for monitoring milk fermentation under different conditions. Results showed that the technique was effective in continuously monitoring the process and correlating changes in pH, rheological parameters, and sample firmness. Overall, the study demonstrated the advantages of using multiple light scattering as a quality control tool for online monitoring of milk fermentation.
Article
Nutrition & Dietetics
Rebekka Thogersen, Kristian Leth Egsgaard, Louise Kjolbaek, Klaus Juhl Jensen, Arne Astrup, Marianne Hammershoj, Anne Raben, Hanne Christine Bertram
Summary: This study investigated the postprandial plasma metabolome following consumption of different dairy matrices, and found that the structure and texture of the dairy matrix can affect the absorption of amino acids and metabolic products.
Article
Medicine, General & Internal
Menglei Shuai, Luo-Shi-Yuan Zuo, Zelei Miao, Wanglong Gou, Fengzhe Xu, Zengliang Jiang, Chu-wen Ling, Yuanqing Fu, Feng Xiong, Yu-ming Chen, Ju-Sheng Zheng
Summary: The study found that dairy consumption was associated with gut microbial composition and higher alpha-diversity. It also showed inverse associations between dairy-associated microbes and some cardiometabolic risk factors, providing new insights into the relationship between dairy-gut microbiota interactions and cardiometabolic health.
Article
Food Science & Technology
Aili Li, Xueting Han, Jie Zheng, Jianing Zhai, Nan Cui, Peng Du, Jian Xu
Summary: This study discussed the effects of freezing yak milk at -20°C and -40°C for 30, 90, and 180 days on the fermentation characteristics and storage quality of the corresponding yogurt. The results showed that the growth of lactic acid bacteria and acid production rate of the yogurt decreased in the -20°C group at 90 days. Storage resulted in decreased water-holding capacity, viscosity, and hardness, as well as a prominent sour taste in the -20°C group.
Review
Food Science & Technology
Joon Hyuk Suh
Summary: This review discusses the application of metabolomics in dairy product quality and its future development. It is found that metabolites can reflect the nutritional value, authenticity, and safety of dairy products. By analyzing the composition and changes of metabolites, factors affecting the quality of dairy products can be revealed, and potential metabolite indicators and metabolic mechanisms can be identified.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Nutrition & Dietetics
Jean-Philippe Drouin-Chartier, Pablo Hernandez-Alonso, Marta Guasch-Ferre, Miguel Ruiz-Canela, Jun Li, Clemens Wittenbecher, Cristina Razquin, Estefania Toledo, Courtney Dennis, Dolores Corella, Ramon Estruch, Montserrat Fito, A. Heather Eliassen, Deirdre K. Tobias, Alberto Ascherio, Lorelei A. Mucci, Kathryn M. Rexrode, Elizabeth W. Karlson, Karen H. Costenbader, Charles S. Fuchs, Liming Liang, Clary B. Clish, Miguel A. Martinez-Gonzalez, Jordi Salas-Salvado, Frank B. Hu
Summary: Epidemiologic studies have shown an inverse association between dairy consumption and the risk of type 2 diabetes. This study identified 38 metabolites associated with total dairy intake, with three metabolites consistently linked to different dairy subtypes. A higher score based on these identified metabolites was associated with a lower risk of T2D in both Spanish and US populations.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Chemistry, Applied
Wei Jia, Yuyang Liu, Lin Shi
Summary: This study investigates the impact of fermentation on the chemical composition and sensory quality of brown goat milk. It reveals that fermentation increases organic acids, peptides, and medium- and long-chain fatty acids in the milk, leading to improved sensory quality. By identifying metabolites and lipids related to sensory quality, it also suggests that changes in triglycerides and heterocyclic compounds content can further enhance the sensory quality of the fermented milk.
Article
Biotechnology & Applied Microbiology
Kyeesha Glenn-Davi, Alison Hurley, Eireann Brennan, Jack Coughlan, Katie Shiels, Donal Moran, Sushanta Kumar Saha, Ioannis Zabetakis, Alexandros Tsoupras
Summary: The effects of fermentation on the anti-inflammatory and anti-platelet properties of dairy and plant-based alternatives were evaluated. Fermented products exhibited stronger anti-inflammatory and anti-platelet potency, with polar lipids showing the most significant effects. Fermentation altered the fatty acid content, increasing the unsaturated fatty acids and enhancing the functional properties of these bioactives.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Gege Hu, Hangyu Hu, Tariq Aziz, Hongbo Shao, Zhennai Yang, Metab Alharbi, Thamer H. Albekairi, Abdullah F. Alasmari
Summary: This study investigated the effects of exopolysaccharides (EPS) from Pediococcus acidilactici BCB1H on yogurt. The results showed that the addition of BCB1H-EPS improved the microrheological properties of yogurt and enhanced its quality and antioxidant activity. Metabolomics analysis also revealed that BCB1H-EPS positively affected the metabolism of yogurt.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Multidisciplinary Sciences
Kedir Awol Assen, Mestawet Taye Asfaw, Binyam Kassa Engidasew
Summary: The study aimed to assess the quality attributes of set yoghurt made from cow's milk preserved by lactoperoxidase system (LPs). The results revealed that yoghurt made from LPs treated milk had significantly higher pH, lower TA values, lower total bacterial counts, and better sensory attributes.
Article
Chemistry, Applied
Yongyong Liu, Kai Huang, Yu Zhang, Hongwei Cao, Da-ke Luo, Cuiping Yi, Xiao Guan
Summary: This study developed a novel and functional quinoa yogurt using a modified commercial starter, which showed improved fermentation performance and increased nutritional qualities. The modified starter enhanced the digestibility and bioaccessibility of polyphenols, protein, and fat in fermented quinoa yogurt.
Review
Biotechnology & Applied Microbiology
Marina Mefleh, Amira M. Galal Darwish, Priti Mudgil, Sajid Maqsood, Fatma Boukid
Summary: This article provides an overview of traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products. Traditional dairy products are characterized by unique sensory features due to indigenous microflora. However, their main limitation is short shelf life. Research has suggested alternative ingredients/processing to create revised products with new flavors, improved nutritional quality, and a longer shelf life.
FERMENTATION-BASEL
(2022)
Article
Nutrition & Dietetics
Katherine J. Li, Elske M. Brouwer-Brolsma, Charlotte Fleuti, Rene Badertscher, Guy Vergeres, Edith J. M. Feskens, Kathryn J. Burton-Pimentel
Summary: This study explored the associations between different types of dairy consumption, milk-derived free fatty acids (FFAs), and cardiometabolic disease (CMD) risk factors. The results showed that certain FFAs were positively associated with dairy intake and risk factors such as cholesterol, blood pressure, and SCORE. However, no clear associations were observed between dairy intake and CMD risk factors.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Dominik Guggisberg, Kathryn J. Burton-Pimentel, Barbara Walther, Rene Badertscher, Carola Blaser, Reto Portmann, Alexandra Schmid, Thomas Radtke, Hugo Saner, Nadine Fournier, Ueli Buetikofer, Guy Vergeres
Summary: This study examines the effects of consuming different dietary fats on the composition of blood and identifies molecular signatures that differentiate between margarine and butter intake. The results show that the untargeted serum metabolome can differentiate between margarine and butter intake, while the targeted serum fatty acid profile can differentiate between margarines with different content of iTFAs.
LIPIDS IN HEALTH AND DISEASE
(2022)
Review
Nutrition & Dietetics
Katherine J. Li, Kathryn J. Burton-Pimentel, Guy Vergeres, Edith J. M. Feskens, Elske M. Brouwer-Brolsma
Summary: Unhealthy diets contribute to the burden of non-communicable diseases. The consumption of fermented foods has emerged as an important dietary strategy for improving cardiometabolic health. This review provides an overview of fermented foods, their types and qualities, possible mechanisms between fermented food consumption and cardiometabolic health, and the current state of epidemiological evidence on this topic.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Raquel Sousa, Reto Portmann, Isidra Recio, Sebastien Dubois, Lotti Egger
Summary: High quality and digestible plant-based meat alternatives have the potential to reduce meat consumption and the associated environmental impact. This study compared the protein quality and digestion behavior of beef burgers with two highly processed veggie burgers made from soy or pea-faba proteins. In vitro digestion was used to determine total protein digestibility, amino acid digestibility, and the digestible indispensable amino acid score (DIAAS). Grilling had varying effects on the digestibility and DIAAR of the different burgers. The findings demonstrate the nutritional characteristics of these alternative meat products and their potential as protein sources.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Raquel Sousa, Isidra Recio, Dominique Heimo, Sebastien Dubois, Paul J. Moughan, Suzanne M. Hodgkinson, Reto Portmann, Lotti Egger
Summary: The FAO recommends the use of the digestible indispensable amino acid score (DIAAS) to determine protein quality in foods. In this study, the researchers applied the INFOGEST in vitro digestion protocol and compared the results with in vivo data. The findings showed a good agreement between the in vitro and in vivo results.
Article
Microbiology
Florine Ory, Vincent Dietemann, Anne Guisolan, Ueli von Ah, Charlotte Fleuti, Simone Oberhaensli, Jean Daniel Charriere, Benjamin Dainat
Summary: A novel strain 2.1(T) of the genus Paenibacillus, a facultatively anaerobic, Gram-stain-positive, motile, and endospore-forming bacterium, was isolated from diseased Apis mellifera in Switzerland. The strain showed unique characteristics and distinct genomic differences from other closely related species, leading to the proposal of a new species, Paenibacillus melissococcoides.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Katherine J. Li, Kathryn J. Burton-Pimentel, Elske M. Brouwer-Brolsma, Carola Blaser, Rene Badertscher, Gregory Pimentel, Reto Portmann, Edith J. M. Feskens, Guy Vergeres
Summary: We identified 37 novel biomarkers for fermented foods in the plasma and urine metabolomes of 246 free-living Dutch adults using nontargeted LC-MS and GC-MS. These biomarkers were associated with the intakes of coffee, wine, and beer, providing valuable insights into the dietary assessment and cardiometabolic health of fermented foods.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemical Research Methods
Helene Yi Meng, Jinyoung Kim, Charlotte Fleuti, Pascal Fuchsmann, Sergio Polakof, Dominique Dardevet, Corinne Marmonier, Kathryn J. Burton-Pimentel, Ulrich Buetikofer, Guy Vergeres
Summary: This study investigated the serum volatilome of young and older adult men to examine the effects of dairy and fermented food intake. The results identified 3,5-Dimethyl-octan-2-one as a potential marker of dairy product intake. The response of metabolites differed between the two dairy products and age groups, suggesting age-related differences in metabolite modulation and impaired intestinal processing of dietary proteins in the older group.
JOURNAL OF PROTEOME RESEARCH
(2023)
Article
Microbiology
Alexander Wenger, Cornelia Baer, Reto Portmann, Remo S. S. Schmidt, Elisabeth Eugster, Laure Weisskopf, Stefan Irmler
Summary: The function of the Aat gene was studied in Pediococcus acidilactici FAM 18098 through gene knockout experiments. It was found that Aat plays a crucial role in the synthesis of 3-phenyllactic acid and 4-hydroxyphenyllactic acid, as well as the catabolism of phenylalanine. Pyruvic acid was identified as an amino group acceptor in transamination reactions in P. acidilactici. This study reveals the important metabolic function of Aat in P. acidilactici.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Reto Portmann, Pablo Jimenez-Barrios, Julien Jardin, Lychou Abbuhl, Daniela Barile, Marianne Danielsen, Yu-Ping Huang, Trine Kastrup Dalsgaard, Beatriz Miralles, Valerie Briard-Bion, Stefano Cattaneo, Christophe Chambon, Benoit Cudennec, Ivano De Noni, Barbara Deracinois, Didier Dupont, Angeline Duval, Christophe Flahautj, Ruben Lopez-Nicolas, Sedef Nehir El, Valentina Pica, Veronique Sante-Lhoutellier, Milda Stuknyte, Laetitia Theron, Thierry Sayd, Isidra Recio, Lotti Egger
Summary: Mass spectrometry is widely used for evaluating various molecules in complex food matrices, particularly for monitoring digestive processes in vivo and in vitro. However, due to the diversity of equipment, sample preparation methods, data acquisition settings, and interpretation approaches, it is challenging to determine the optimal parameters for the best results. This study conducted an inter-laboratory investigation using samples collected during in vitro digestion and provided an overview of the state-of-the-art mass spectrometry applications for studying food digestion. The results showed that soy proteins had slower gastric digestion and longer peptide sequences in the intestinal phase compared to skim milk powder and cooked chicken breast proteins, indicating higher resistance to digestion. The differences among laboratories were attributed more to peptide selection criteria than to individual analytical platforms. Overall, mass spectrometry combined with appropriate methodologies and statistical approaches can contribute to the characterization of the digestome.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Nutrition & Dietetics
Laila Hammer, Diego Moretti, Lychou Abbuhl-Eng, Pabiraa Kandiah, Nikolin Hilaj, Reto Portmann, Lotti Egger
Summary: Edible insects, such as mealworms and crickets, are sustainable and protein-dense novel foods that could serve as alternatives to animal proteins. Using an in vitro model, the protein quality of mealworms and crickets were evaluated by assessing the digestible indispensable amino acid scores (DIAAS) and their in vitro digestibility. The results showed that mealworms and crickets have good protein quality and can be considered as good-quality protein sources for children older than 6 months.
FRONTIERS IN NUTRITION
(2023)
Article
Agriculture, Multidisciplinary
Ueli von Ah, Emmanuelle Arias-Roth
AGRARFORSCHUNG SCHWEIZ
(2023)
Article
Biochemistry & Molecular Biology
O. Menard, U. Lesmes, C. S. Shani-Levi, A. Araiza Calahorra, A. Lavoisier, M. Morzel, A. Rieder, G. Feron, S. Nebbia, L. Mashiah, A. Andres, G. Bornhorst, F. Carriere, L. Egger, S. Gwala, A. Heredia, B. Kirkhus, A. Macierzanka, R. Portman, I. Recio, V. Sante-Lhoutellier, C. Tournier, A. Sarkar, A. Brodkorb, A. Mackie, D. Dupont
Summary: Understanding the mechanisms of food digestion is crucial for understanding the impact of food on human health. This study aimed to find data on the physiological parameters of the oro-gastrointestinal tract in older adults and develop an in vitro digestion model specific to this population. The findings suggest significant physiological changes in gastric emptying rate, stomach pH, digestive enzyme activities, and bile salt concentration between younger and older adults. The proposed in vitro digestion model for older adults will contribute to a better understanding of food digestion in this population and facilitate the development of nutritionally adapted foods. However, further research and refinement of the model parameters are still needed.
Article
Agricultural Engineering
Corina Saegesser, Johanna M. Kallfelz, Samy Boulos, Laila Hammer, Lukas Boecker, Reto Portmann, Laura Nystroem, Alexander Mathys
Summary: This study determined the protein content and composition of eight commercially available microalgae biomasses and compared them to conventional food proteins. The results showed variations in protein content among different microalgae, with Chlorella having a superior amino acid profile in terms of nutrition but lower protein interaction ability, while Auxenochlorella had lower levels of essential amino acids but comparable interaction potential to plant proteins.
BIORESOURCE TECHNOLOGY
(2023)