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Effect of fermentation with probiotic bacteria on qualitative and quantitative changes in polyphenols present in various foods
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Fermented functional food products are among the major segments of food processing industry. Fermentation imparts several characteristic effects on foods including the enhancement of organoleptic characteristics, increased shelf-life, and production of novel health beneficial compounds. However, in addition to macronutrients present in the food, se...
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... by the gut microflora. Studies have demonstrated that fermentation of various polyphenolrich foods with specific probiotic strains can induce qualitative and quantitative changes in their polyphenolic composition and bioactivity thereby enhancing their functional food attributes as discussed below (Fig. ...
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... while reducing the growth of potentially pathogenic Clostridium perfringens in healthy adults [86]. These beneficial bacteria utilize the fibers and polyphenols in almonds and almond skins for fermentation, leading to their proliferation [87]. The study also noted that C. perfringens was significantly suppressed, likely due to competitive exclusion, where the increased abundance of beneficial bacteria outcompetes pathogenic bacteria for nutrients and adhesion sites in the gut [88,89]. ...
The consumption of almonds has been associated with several health benefits, particularly concerning cardiovascular and intestinal health. In this comprehensive review, we compile and deliberate studies investigating the effects of almond consumption on cardiovascular disease (CVD) risk factors and gut health. Almonds are rich in monounsaturated fats, fiber, vitamins, minerals, and polyphenols, which contribute to their health-promoting properties. Regular intake of almonds has been shown to improve lipid profiles by reducing LDL cholesterol and enhancing HDL functionality. Additionally, almonds aid in glycemic control, blood pressure reduction, and chronic inflammation amelioration, which are critical for cardiovascular health. The antioxidant properties of almonds, primarily due to their high vitamin E content, help in reducing oxidative stress markers. Furthermore, almonds positively influence body composition by reducing body fat percentage and central adiposity and enhancing satiety, thus aiding in weight management. Herein, we also contemplate the emerging concept of the gut–heart axis, where almond consumption appears to modulate the gut microbiome, promoting the growth of beneficial bacteria and increasing short-chain fatty acid production, particularly butyrate. These effects collectively contribute to the anti-inflammatory and cardioprotective benefits of almonds. By encompassing these diverse aspects, we eventually provide a systematic and updated perspective on the multifaceted benefits of almond consumption for cardiovascular health and gut microbiome, corroborating their broader consideration in dietary guidelines and public health recommendations for CVD risk reduction.
... They offer the advantage of providing a suitable nutrient content for bacterial growth, thereby stabilizing the probiotic product [7]. The use of probiotics improves the nutritional properties of the product, while the addition of probiotics in plant extracts increases the antioxidant activity, specific to certain strains of lactic acid bacteria [11,12]. The selection of the right bacterial strains for the production of fruit preparations is crucial, as achieving their stability, survival, and functionality is more challenging than is the case for fermented dairy products [13]. ...
The search for unexplored plant resources that would provide a good basis for the development of novel probiotic functional foods is rapidly increasing. In this context, the strawberry tree fruit (Arbutus unedo L.) is particularly interesting, as it is rich in numerous antioxidant bioactive compounds that have been shown to be beneficial to health, but have not yet found industrial applications. In this work, the probiotic characterization of lactic acid bacteria strain Lactiplantibacillus plantarum DB2, isolated from strawberries (Fragaria ananassa × Duch.), was performed. The tested strain proved to be safe to use, displaying no antibiotic resistance or hemolytic activity. Due to its proven probiotic potential during simulated gastrointestinal transit, its antimicrobial activity, and its coaggregation with pathogens, it was selected for fermentation of an aqueous Arbutus unedo L. extract, which was subsequently microencapsulated and freeze-dried to extend its shelf life and preserve its functional properties. The antioxidant activity of the ferment obtained was maintained (80%), while after microencapsulation and freeze-drying, about 50% and 20% of the antioxidant activity was retained, respectively. In conclusion, this study demonstrates for the first time the application of probiotics isolated from strawberries in the fermentation of strawberry tree extract and monitors the antioxidant activity during post-fermentation formulation, paving the way for a potential industrial application of this underutilized plant.
... The values obtained ranged from 154 to 178 mg/L [59]. The higher content of phytochemicals in vinegars is, among other things, the result of the metabolic activity of microorganisms [60][61][62]. Some bacteria and yeasts included in starter cultures show the ability to produce and release enzymes (e.g., invertase) that break down complex polyphenolic compounds into smaller molecules with higher biological activities [63,64]. ...
Live vinegar is a product formed through a two-step fermentation process of a sugar substrate that has not been subjected to filtration or pasteurization. This is considered to preserve all nutrients and biologically active microorganisms, making it a product with a valuable composition and beneficial properties. Therefore, the purpose of this study was to analyze the chemical composition and antioxidant properties of the selected vinegars available on the Polish food market. The material in the study consisted of four live (naturally turbid, unfiltered, unpasteurized) fruit or vegetable vinegars: apple, pear, rhubarb, and lemon. Spectrophotometric, HPLC, and GC methods were used. Among the vinegars tested, lemon vinegar had the highest vitamin C content—15.95 mg/100 mL. Apple vinegar proved to be the best source of polyphenols and flavonoids (TPC—191.97 mg GAE/L, TFC—70.22 mg RE/L). All of the vinegars contained dihydroxybenzoic acid, 4-hydroxybenzoic acid, caffeic acid, 2-hydroxycinnamic acid, and myricetin. The acetic acid content of the tested vinegars ranged from 29.180 to 38.125 mM/L. The pH values ranged from 3.14 to 3.41. In conclusion, the most promising nutraceutical with potentially beneficial health-promoting properties seems to be apple vinegar.
... The decrease in pH can be attributed to the presence of polyphenolic compounds in DAL. These compounds serve as substrates for fermentation bacteria, acting as a source of energy for their survival [47]. ...
Aims: This study aims to analyze syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity of yogurt set added with Dracaena angustifolia leaves (DAL) extract. Study Design: The research used a factorial experimental method with a Completely Randomized Design (CRD), four treatments, and four replications. The research used a percentage treatment of DAL extract (0%, 2%, 4%, 6% from milk total). Place and Duration of Study: This was carried out at the Animal Products Technology Laboratory, Faculty of Animal Science, Universitas Brawijaya. The Research was conducted from October- December 2023. Methodology: The yogurt-making process begins with pasteurizing milk to a temperature of 65-70°C, followed by the addition of DAL extract according to the treatment: P0 (control), P1 (2%), P2 (4%), P3 (6%). After pasteurization, the milk is filtered, and a starter inoculation is added at a temperature of 43-45°C, constituting 3% of the milk volume. The milk-starter mixture is thoroughly stirred to ensure even distribution. The inoculated milk is then poured into sterilized glass containers, incubated in an incubator at 43-45°C for 6 hours, and analyzed physicochemical characteristics (syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity). Results: The yogurt set fortified DAL with different concentrations showed a significantly different effect (P<0.05) on pH, color (L, a*, b*), and sensory (taste, aroma, and color) and did not have a different effect (P>0.05) on syneresis, total acid, and viscosity. Conclusion: Based on the research results, it can be concluded that the addition of DAL extract to the yogurt set provides an increase in viscosity, color brightness (L), yellowish color (b*), organoleptic quality (taste, aroma, and color), total acid, antioxidant activity, and reduces syneresis, reddish color intensity (a*), and pH.
... White kidney beans are particularly rich in polyphenols, offering a spectrum of health benefits such as antioxidant, antidiabetic, antiobesity, antiinflammatory, antimutagenic, and anticarcinogenic properties [8]. Fermentation, an age-old process, further unlocks the potential of these bioactive compounds by enhancing their bioavailability, thereby potentially amplifying their health-promoting effects [9,10]. By introducing specific microbial strains, fermentation can enhance the bioavailability of bioactive compounds within white kidney beans, unlocking greater health benefits. ...
... Fermented white bean homogenate is likely to contribute natural antioxidants like polyphenols (e.g., flavonoids, phenolic acid) and proteins (e.g., albumins, globulins, and phaseolin) [49][50][51][52]. Processes like soaking, sprouting, and fermentation can influence the 13 polyphenol content of white beans, with fermentation potentially converting complex polyphenols into simpler, more bioavailable forms [9,10]. Studies on other legumes, such as soybeans, suggest that fermentation can influence enzymatic activities and potentially affect polyphenol content [53]. ...
This study investigated a novel probiotic-enriched ice cream containing fermented white kidney bean homogenate to explore its potential health benefits. We assessed the viability of various probiotic strains during ice cream production and storage, focusing on their potential to reach the gut, and evaluated the overall antioxidant activity using DPPH, ABTS, FRAP, and TPC assays. The incorporation of fermented white bean homogenate significantly increased antioxidant capacity compared to the control group. Notably, strains like L. rhamnosus GG and L. plantarum 299v demonstrated the most pronounced effects on antioxidant activity, suggesting potential synergistic benefits between probiotics and bioactive compounds in fermented white beans. Although all probiotic strains experienced decreased viability during storage, certain strains, particularly L. plantarum 299v and L. casei DN-114001, showed promising survival rates even after 6 months. These results suggest the potential for developing probiotic ice cream containing viable bacteria capable of reaching the gut and contributing to a healthy gut microbiota. This could potentially improve digestion, reduce inflammation, and boost the immune system. Overall, this study highlights the potential of probiotic-enriched ice cream with fermented white kidney bean homogenate to combine the established benefits of probiotics for gut health with the enjoyment of consuming ice cream.
... Fermentation can reduce the RCS content in foods by breaking down the lipid or sugar precursors or the RCS itself, by making antioxidants that can capture the RCS, or by creating compounds with the RCS that can lower its toxicity [43,44]. However, fermentation can also increase the RCS content in foods by enhancing the lipid or sugar degradation, by making aldehydes that can react with the RCS, or by boosting the Maillard reaction that can produce the RCS [45]. Sometimes, fermentation can have no noticeable effect on the RCS content in foods if the microorganism has low activity or specificity for the RCS or its precursors, or if the fermentation conditions are not suitable for RCS formation or degradation. ...
Epigallocatechin-3-gallate (EGCG), a prominent polyphenol found abundantly in tea, has garnered significant attention for its potential in preventing and ameliorating a wide range of diseases. Its remarkable antioxidant properties and ability to capture reactive carbonyl species make it a key player among tea’s polyphenolic components. This paper delves into the synthesis and origins of both EGCG and reactive carbonyl species (RCS), emphasizing the toxicity of RCS in various food sources and their formation during food processing. Understanding EGCG’s capability to capture and metabolize RCS is crucial for harnessing its health benefits. Thus, this paper explores the underlying mechanisms of EGCG for RCS inhibition and its role in capturing these compounds to generate EGCG-RCS adducts. And the absorption and metabolism of EGCG-RCS adducts is also discussed.
... Obesity and its comorbidities involve complex mechanisms and multifactorial interactions; therefore, the challenge is to reduce potential underling disease pathways, such as oxidative stress, inflammation, and the dysbiosis of the gut microbiota [2]. A variety of diets have been promoted as therapeutic strategies for obesity, with a plant-based diet being one of the main recommendations for dietary management [3]. of probiotic bacteria and conferring potent antioxidant properties [15,16]. The potential of polyphenols as fermentable substrates in functional foods leads to the possibility of developing novel functional foods. ...
Fermented vegetables are increasingly being recognized as an important dietary component, particularly of plant-based diets, to achieve a sustainable healthy gut because of their microbial diversity and antioxidant properties. However, the functional relevance of fermented vegetables varies based on the raw ingredients used and nutrient supplementation. Therefore, in the present study, we investigated the microbial diversity and antioxidant activity of three formulas of fermented vegetables (standard, supplemented with Lacticaseibacillus rhamnosus GG, and supplemented with polyphenol vitexin) at days 0 and 15. The bacterial community profiles were determined through 16S rRNA sequencing analysis, and antioxidant activity was analyzed using 2,2-diphenyl-1-picrylhydrazyl and by measuring the oxygen radical absorbance capacity, the ferric reducing ability of plasma, and the total phenolic content. The results confirm microbial diversity in the taxonomic composition of the different formulas of fermented vegetables, with different bacteria predominating, particularly lactic acid bacteria including the genera Weissella, Pedicocccus, Leuconostoc, and Lactobacillus. Spearman’s correlation analysis showed significant differences in the specific bacteria present in the different formulas of fermented vegetables that conferred antioxidant capacity. Our findings show that supplementation with L. rhamnosus GG and polyphenol vitexin may effectively enhance the functional relevance of foods by promoting cellular protection against oxidative stress.
... Finally, approximately 5-10% of ingested polyphenols reach the large intestine. Given their antimicrobial activity, polyphenols can also act as prebiotics by promoting the proliferation of beneficial bacteria, stabilizing the intestinal microbiota, and suppressing the growth of harmful bacteria [332,333]. In summary, the bioavailability and pharmacodynamic effects of the polyphenols and their metabolites depend on the interaction of transporter proteins, metabolic enzymes, intestinal bacteria, and host factors. ...
The phrase “Let food be thy medicine…” means that food can be a form of medicine and medicine can be a form of food; in other words, that the diet we eat can have a significant impact on our health and well-being. Today, this phrase is gaining prominence as more and more scientific evi-dence suggests that one’s diet can help prevent and treat disease. A diet rich in fruits, vegetables, whole grains, and lean protein can help reduce the risk of heart disease, cancer, diabetes, and other health problems and, on the other hand, a diet rich in processed foods, added sugars, and satu-rated fats can increase the risk of the same diseases. Electrophilic compounds in the diet can have a significant impact on our health, and they are molecules that covalently modify cysteine residues present in the thiol-rich Keap1 protein. These compounds bind to Keap1 and activate NRF2, which promotes its translocation to the nucleus and its binding to DNA in the ARE region, triggering the antioxidant response and protecting against oxidative stress. These compounds include poly-phenols and flavonoids that are nucleophilic but are converted to electrophilic quinones by met-abolic enzymes such as polyphenol oxidases (PPOs) and sulfur compounds present in foods such as the Brassica genus (broccoli, cauliflower, cabbage, Brussel sprouts, etc.) and garlic. This review summarizes our current knowledge on this subject.
... However, it was here found a statistically significant difference in TPC between the two yogurt types, with PY presenting a higher TPC. This could be probably explained by the probiotic's specific metabolism in PY, which may lead to an increase in proteolysis, resulting in a rise of amino acids and small peptides and so in a plasmatic elevated TPC [82,83]. In agreement with the higher TPC, the PY was also here found to present increased AA compared to CY. ...
Greek yogurt is a fermented dairy product of high nutritional value that can be used as a matrix for the delivery of probiotics. The aim of this study was to develop a new probiotic Greek sheep yogurt with upgraded quality and functional characteristics. To do this, yogurt was manufactured by fermenting pasteurized milk with the commercial starter culture (Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB)) together with a probiotic Lacticaseibacillus rhamnosus (LR) wild-type strain (probiotic yogurt; PY). As a control, yogurt manufactured with only the starter culture (ST, LB) was used (conventional yogurt; CY) The survival of all three lactic acid bacteria (LAB) species (ST, LB, and LR) was monitored throughout the products’ shelf life (storage at 4 °C for 25 days), and also following exposure to a static in vitro digestion model (SIVDM). The population dynamics of total aerobic plate count (APC), Enterobacteriaceae, yeasts and molds grown in both yogurts were also determined. The total antioxidant activity (AA) of yogurts was comparatively determined using in parallel two different assays, whereas the Folin-Ciocalteu assay was used to determine their total phenolic content (TPC). At each sampling day, yogurts were also evaluated for their pH, titratable acidity (TA) and main sensory characteristics. The population of probiotic LR remained stable during the shelf life (and above 108 CFU/g). Yogurt starters (ST, LB) were not detected following SIVDM, whereas LR (in PY) presented a reduction of about only one log. The AA and TPC of PY were found significantly higher than that of CY (P < 0.05). At the end of storage (25th day), neither pH nor TA differed significantly between the two yogurt types, while no fungal growth was observed in the PY. Consumer sensory analysis did not reveal important differences between the two yogurt types during their shelf life. To sum up, the novel yogurt was able to deliver to consumers a high number of probiotic cells (>108 CFU/g), presented increased antioxidant power, had an expanded shelf life, and maintained its good sensory attributes.
... * Vs control; # relative Vs DSS. p-coumaric, vanillic, sinapic and kaempferol in the extracts was due to the conversion of flavonoids and tannins into the simpler phenolics by the fecal microbiota (Kilua et al. 2022;Li et al. 2022;Saharan et al. 2020;Sharma et al. 2022). Some compounds, such as gallic acid and taxifolin, decreased during the fermentation, suggesting that they were metabolized or biotransformed by the gut microbiota into some other forms. ...
