Fermented Foods In Health And Disease Prevention - Universitas Bumigora
Fermented Foods in Health and Disease Prevention
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Fermented Foods in Health and Disease Prevention Edited by Juana Frias Cristina Martinez-Villaluenga Elena Peñas AMSTERDAM BOSTON HEIDELBERG LONDON NEW YORK OXFORD PARIS SAN DIEGO SAN FRANCISCO SINGAPORE SYDNEY TOKYO Academic Press is an imprint of Elsevier
Academic Press is an imprint of Elsevier 125 London Wall, London EC2Y 5AS, United Kingdom 525 B Street, Suite 1800, San Diego, CA 92101-4495, United States 50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, United Kingdom Copyright 2017 Elsevier Inc. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Details on how to seek permission, further information about the Publisher’s permissions policies and our arrangements with organizations such as the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www.elsevier.com/permissions. This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted herein). Notices Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary. Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility. To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors, assume any liability for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions, or ideas contained in the material herein. Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library ISBN: 978-0-12-802309-9 For information on all Academic Press publications visit our website at https://www.elsevier.com/ Publisher: Nikki Levy Acquisition Editor: Megan Ball Editorial Project Manager: Jaclyn A. Truesdell Production Project Manager: Susan Li Designer: Mark Rogers Typeset by TNQ Books and Journals
Contents List of Contributors xxi Preface xxv Acknowledgments xxvii Section 1 Introduction 1. Fermented Foods in Health Promotion and Disease Prevention: An Overview J.R. Wilburn and E.P. Ryan 1.1 Introduction 1.2 Types of Fermented Foods and Beverages 1.3 Health Benefits of Fermented Foods and Beverages 1.3.1 Bioactive Compounds 1.3.2 Fermented Foods Targeting Chronic Disease Control and Prevention 1.4 Food Safety and Quality Control 1.5 Conclusions Acknowledgments References 3 4 7 7 8 12 14 14 15 Section 2 Fermented Foods as a Source of Healthy Constituents 2. Bioactive Peptides in Fermented Foods: Production and Evidence for Health Effects C. Martinez-Villaluenga, E. Peñas and J. Frias 2.1 Introduction 2.2 Occurrence of Bioactive Peptides in Fermented Foods 2.3 Production of Bioactive Peptides in Fermented Foods 2.4 Strategies to Increase the Production of Bioactive Peptides in Fermented Foods 2.5 Evidence for Health Effects of Bioactive Peptides Derived From Fermented Foods 2.5.1 Health Benefits on the Cardiovascular System 2.5.2 Health Benefits on the Nervous System 23 30 32 33 35 35 37 v
vi Contents 2.5.3 Health Benefits on the Gastrointestinal System 2.5.4 Health Benefits on the Immune System 2.5.5 Health Benefits on Adipose Tissue 2.5.6 Health Benefits on Bones 2.6 Future Outlook Acknowledgments References 38 38 39 39 40 40 41 3. Health Benefits of Exopolysaccharides in Fermented Foods K.M. Nampoothiri, D.J. Beena, D.S. Vasanthakumari and B. Ismail Abbreviations 3.1 Introduction 3.2 Role of Exopolysaccharides in the Food Industry 3.3 Health Benefits of Exopolysaccharides 3.3.1 Cholesterol Lowering Effect 3.3.2 Immunomodulation 3.3.3 Antioxidant Properties 3.3.4 Anticancer Properties 3.3.5 Interactions with Enteric Pathogens 3.4 Conclusion Acknowledgments References 49 49 53 54 56 56 57 58 58 59 59 59 4. Biotransformation of Phenolics by Lactobacillus plantarum in Fermented Foods R. Muñoz, B. de las Rivas, F. López de Felipe, I. Reverón, L. Santamaría, M. Esteban-Torres, J.A. Curiel, H. Rodríguez and J.M. Landete 4.1 Phenolic Compounds in Fermented Foods 4.2 Transformation of Phenolic Compounds by Fermentation 4.3 Lactobacillus plantarum as a Model Bacteria for the Fermentation of Plant Foods 4.4 Biotransformation of Hydroxybenzoic Acid-Derived Compounds by Lactobacillus plantarum 4.5 Biotransformation of Hydroxycinnamic Acid-Derived Compounds by Lactobacillus plantarum 4.6 Health Benefits Induced by the Interaction of Phenolics With Lactobacillus plantarum Acknowledgments References 63 65 67 69 73 78 79 79 5. Gamma-Aminobutyric Acid-Enriched Fermented Foods J. Quílez and M. Diana 5.1 Introduction 5.2 Physiological Functions 5.3 Mechanisms of Action 85 86 89
Contents vii 5.4 Gamma-Aminobutyric Acid Production by Lactic Acid Bacteria 5.5 Gamma-Aminobutyric Acid-Enriched Fermented Foods 5.5.1 Cereal-based Products 5.5.2 Dairy Products 5.5.3 Meat, Vegetables, and Legumes 5.5.4 Beverages 5.6 Side Effects and Toxicity of Gamma-Aminobutyric Acid 5.7 Future Trends References Further Reading 90 91 91 94 95 96 96 97 97 103 6. Melatonin Synthesis in Fermented Foods M.A. Martín-Cabrejas, Y. Aguilera, V. Benítez and R.J. Reiter 6.1 Introduction 6.2 Structure and Physicochemical Properties 6.3 Biosynthesis of Melatonin 6.4 Mechanisms of Action 6.5 Health Benefits of Melatonin 6.5.1 Antioxidant Effects 6.5.2 Anticancer Effects 6.5.3 Antiaging Effects 6.5.4 Protection Against Cardiovascular Diseases 6.5.5 Antiobesity Effects 6.5.6 Protection Against Alzheimer’s Disease 6.5.7 Effects on Bone 6.5.8 Protection Against UV Radiation (UVR) 6.5.9 Migraine Prevention 6.6 Melatonin in Plant Foods 6.7 Fermented Foods 6.7.1 Wine 6.7.2 Beer 6.7.3 Orange Juice 6.7.4 Other Fermented Foods 6.8 Conclusion References 105 106 107 109 110 110 110 111 111 112 112 112 112 113 113 115 115 121 122 123 123 124 7. Effect of Fermentation on Vitamin Content in Food B. Walther and A. Schmid 7.1 Introduction 7.2 Folate (Vitamin B9) 7.2.1 Folate Content of Fermented Food 7.2.2 Folate Production by Microorganisms 7.3 Vitamin K 7.3.1 Vitamin K Content of Fermented Food 7.3.2 Enhancing Vitamin K2 Content in Fermented Food 131 132 133 136 138 139 148
viii Contents 7.4 Riboflavin (Vitamin B2) 7.5 Vitamin B12 7.6 Other Vitamins 7.7 Conclusions References 148 150 152 152 152 8. From Bacterial Genomics to Human Health A. Benítez-Páez and Y. Sanz 8.1 Introduction 8.2 Fermented Milk as a Source of Beneficial Bacteria 8.3 How Bacterial Genomics Help in the Identification of Probiotic Health Benefits 8.4 Gut Ecosystem as a New Source of Beneficial Bacteria Acknowledgments References 159 161 164 166 168 168 Section 3 Traditional Fermented Foods Section 3.1 Fermented Food of Animal Origin 9. Fermented Seafood Products and Health O. Martínez-Álvarez, M.E. López-Caballero, M.C. Gómez-Guillén and P. Montero 9.1 Introduction 9.1.1 Fermented Seafood Products 9.1.2 Fermented Seafood Products and Health 9.2 Fermented Fish and Microorganisms 9.2.1 Use of Microorganisms as Starters 9.2.2 Antimicrobial Activity of Microorganisms From Fermented Seafood Products 9.3 Biological Activity in Traditional Fermented Seafood 9.3.1 Antioxidant Activity 9.3.2 Antihypertensive Activity 9.3.3 Anticoagulant and Fibrinolytic Activity 9.3.4 Other Biological Activities 9.4 Health Risk 9.4.1 Presence of Biogenic Amines and Strategies to Mitigate Their Presence 9.4.2 Strategies to Decrease Salt Content 9.4.3 Strategies to Remove Heavy Metals 9.4.4 Parasite Control 9.5 Conclusion References 177 177 179 180 180 183 185 186 188 189 189 190 190 192 193 194 194 195
Contents ix 10. Fermented Meat Sausages R. Bou, S. Cofrades and F. Jiménez-Colmenero 10.1 Introduction 203 10.2 Composition, Nutritional Value, and Health Implications 204 10.2.1 Proteins, Peptides, Amino Acids, and Other Nitrogen Compounds 204 10.2.2 Fat Content, Fatty Acid Composition, and Other Lipid Compounds 207 10.2.3 Minerals 208 10.2.4 Vitamins and Antioxidants 209 10.3 Strategies for Optimizing the Presence of Bioactive Compounds to Improve Health and Well-Being and/or Reduce Risk of Disease 209 10.3.1 Bioactive Peptide Formation 210 10.3.2 Improving Fat Content 210 10.3.3 Probiotics 211 10.3.4 Dietary Fiber Incorporation 214 10.3.5 Mineral Addition 216 10.3.6 Addition of Vitamins and Antioxidants 222 10.3.7 Reduction of Biogenic Amine Formation 222 10.3.8 Curing Agents: Nitrite Reduction 224 10.4 Conclusion 225 Acknowledgments 226 References 226 Section 3.2 Dairy Fermented Foods 11. Health Effects of Cheese Components with a Focus on Bioactive Peptides I. López-Expósito, B. Miralles, L. Amigo and B. Hernández-Ledesma 11.1 Introduction 239 11.2 Effects of Cheese Fat on Health 240 11.3 Minerals in Cheese and Their Impact on Health 244 11.4 Biological Effects of Cheese Vitamins 246 11.5 Cheese Bioactive Proteins and Peptides 246 11.5.1 Antihypertensive Peptides 247 11.5.2 Antioxidant Peptides 253 11.5.3 Effects of Cheese-Derived Peptides on the Nervous System 254 11.5.4 Antiproliferative Peptides 255 11.5.5 Antimicrobial Peptides 256 11.5.6 Modulatory Peptides of Mineral Absorptions: Phosphopeptides 257 11.6 Future Prospects 264 References 265
x Contents 12. Blue Cheese: Microbiota and Fungal Metabolites J.F. Martín and M. Coton 12.1 Preparation and Maturation of Blue Cheeses 275 12.1.1 Blue Cheese Manufacture 275 12.2 Lactic Acid Bacteria in Blue Cheeses 286 12.2.1 Production of Undesirable Compounds 287 12.3 Filamentous Fungi and Yeasts in Cheese: Interactions Between Species 289 12.3.1 Penicillium roqueforti and Related Fungi in Blue Cheese 290 12.3.2 Penicillium roqueforti Strains in Local Nonindustrial Blue Cheeses 291 12.3.3 Common Secondary Metabolites in Cheese-Associated Fungi 292 12.4 Secondary Metabolites Produced by Penicillium roqueforti 293 12.4.1 Roquefortines 293 12.4.2 PR-Toxin and Eremofortins 294 12.4.3 Andrastins 294 12.4.4 Mycophenolic Acid 295 12.4.5 Agroclavine and Festuclavine 295 12.4.6 Other Penicillium roqueforti Metabolites 296 12.5 Conclusions and Future Outlook 296 References 296 13. Yogurt and Health M.A. Fernandez, É. Picard-Deland, M. Le Barz, N. Daniel and A. Marette 13.1 Yogurt Composition 13.1.1 Introduction 13.1.2 Nutrient Profile 13.1.3 Microorganisms 13.1.4 Proteins 13.1.5 Lipids 13.1.6 Carbohydrates 13.1.7 Vitamins and Minerals 13.2 Bioactive Properties of Yogurt 13.2.1 Effect on Immunity 13.2.2 Modulation of Gut Microbiota 13.2.3 Yogurt as a Probiotic Vector 13.2.4 Effect on Cholesterol Metabolism 13.2.5 Effect on Lactose Intolerance 13.2.6 Effect on Transit Time/Digestion 13.2.7 Effect on Mineral Absorption 13.3 Yogurt in Disease Prevention 13.3.1 Diet Quality 13.3.2 Yogurt and Weight Management 13.3.3 Cardiometabolic Diseases 305 305 306 308 308 309 309 310 310 311 312 313 315 316 317 317 318 318 319 320
Contents xi 13.4 Conclusions References 326 327 14. Kefir H. Kesenkaş, O. Gürsoy and H. Özbaş 14.1 Introduction 14.2 Kefir Grains 14.3 Kefir Production 14.4 Chemical Composition of Kefir 14.5 Nutritional Characteristics of Kefir 14.6 Health Benefits of Kefir 14.6.1 Anticarcinogenic and Antimutagenic Effects 14.6.2 Effects on Immune System 14.6.3 Antiinflammatory Effects 14.6.4 Hypocholesterolemic Effects 14.6.5 Antihypertensive Effects 14.6.6 Antimicrobial Activity 14.6.7 Antidiabetic Effects 14.6.8 Kefir and Lactose Intolerance 14.6.9 Kefir and Osteoporosis 14.7 Conclusions References 339 340 342 343 344 346 346 347 348 349 350 351 351 352 353 353 354 Section 3.3 Legume and Cereal Grains Fermented Derived Products 15. Beer and Its Role in Human Health M.L. González-SanJosé, P.M. Rodríguez and V. Valls-Bellés 15.1 Introduction: Brief Notes of Brewing 15.2 Bioactive Components of Beer 15.3 Antioxidant Properties of Beer and Health Effects 15.4 Cardiovascular Diseases and Beer 15.5 Antiosteoporosis Effect of Beer 15.6 Antimutagenic and Anticarcinogenic Effects of Beer 15.7 Beer and Hydration 15.8 Effects of Beer Supplementation in Breastfeeding Mothers 15.9 Other Health Effects of Beer 15.10 Concluding Remarks References 365 365 371 373 374 375 376 377 377 378 379 16. Fermented Pulses in Nutrition and Health Promotion J. Frias, E. Peñas and C. Martinez-Villaluenga 16.1 Introduction 16.2 Nutritional and Phytochemical Composition of Pulses and Their Health Benefits 385 390
xii Contents 16.2.1 Proteins 390 16.2.2 Carbohydrates 394 16.2.3 Lipids 395 16.2.4 Dietary Fiber 395 16.2.5 Minerals and Vitamins 395 16.2.6 Phytochemicals 396 16.3 Nutritional Changes During Fermentation of Pulse-Based Foods 397 16.3.1 Changes in Protein and Amino Acids During Fermentation 397 16.3.2 Changes in Starch, Carbohydrates, and Dietary Fiber During Fermentation 398 16.3.3 Changes in Lipids During Fermentation 399 16.3.4 Changes in Phytic Acid and Mineral Bioavailability During Fermentation 400 16.3.5 Changes in Vitamins During Fermentation 400 16.3.6 Changes in Phenolic Compounds and Antioxidant Activity During Fermentation 401 16.3.7 Changes in Other Minor Bioactive Compounds During Fermentation 401 16.4 Role of Fermented Pulse Foods in Health Promotion 402 16.4.1 Fermented Pulse Products and Weight Management 402 16.4.2 Fermented Pulse-Products and Diabetes 403 16.4.3 Fermented Pulse-Derived Products and Cardiovascular Diseases 403 16.4.4 Fermented Pulse-Derived Products and Cancer 404 16.4.5 Fermented Pulse-Derived Products in Healthy Aging and Stress 405 16.4.6 Fermented Pulse-Derived Products as Probiotic Vehicle 405 16.5 Final Remarks 406 Acknowledgments 406 References 406 17. Nonwheat Cereal-Fermented-Derived Products Z. Ciesarová, L. Mikušová, M. Magala, Z. Kohajdová and J. Karovičová 17.1 Introduction 417 17.2 Nutritional Aspects of Nonwheat Cereals 418 17.3 Advantages and Limitations of Fermentation Applied to Nonwheat Cereals 422 17.3.1 Degradation of Antinutritive Compounds and Simultaneous Enhancement of Minerals Concentration 423 17.3.2 Improvement of Nutritional Properties, Vitamins Bioavailability, Palatability, Sensorial Acceptation, and Textural Properties 423
Contents xiii 17.4 Fermented Nonwheat Food Products 17.4.1 Fermented Nonwheat Beverages 17.4.2 Fermented Nonwheat Bakery Products 17.5 Health Beneficial Effects of Nonwheat Fermented Foods 17.6 Conclusion Acknowledgments References 424 425 426 427 428 428 429 18. Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods C.G. Rizzello, R. Coda and M. Gobbetti 18.1 Background 433 18.2 Use of Legumes, Minor Cereal, Pseudo-Cereal Flours, and Sourdough Fermentation for Enhancing Nutritional and Functional Properties of Wheat-Based Foods 435 18.2.1 Legume Flours and Sourdough Fermentation 435 18.2.2 Legume Flours in Sourdough Wheat Bread Making 439 18.2.3 Minor Cereals and Pseudo-Cereals in Sourdough Wheat Bread Making 441 18.2.4 Nonwheat Flours in Sourdough Gluten-Free Bread Making 442 18.3 Use of Wheat Milling Byproducts and Sourdough Fermentation for Enhancing Nutritional and Healthy-related Properties of Wheat-Based Foods 443 18.4 Conclusions 446 References 446 19. Tempeh and Other Fermented Soybean Products Rich in Isoflavones V. Mani and L.C. Ming 19.1 Introduction 453 19.2 Soybean 454 19.3 Tempeh 456 19.3.1 Nutritional Enhancements of Tempeh 456 19.3.2 Antioxidant Roles of Tempeh 458 19.3.3 Tempeh and Dementia 459 19.3.4 Tempeh and Hypocholesterolemia 461 19.3.5 Tempeh and Cancer Prevention 462 19.4 Other Fermented Soybean Products With Health Benefits 464 19.4.1 Cheonggukjang 464 19.4.2 Doenjang 465 19.4.3 Doubanjiang 465 19.4.4 Douchi 465 19.4.5 Gochujang 466
xiv Contents 19.4.6 Miso 19.4.7 Natto 19.4.8 Soy Sauce 19.4.9 Tauchu (Tauco) 19.5 Conclusion References 466 466 466 467 467 467 Section 3.4 Vegetables and Fruits Fermented Products 20. Kimchi and Its Health Benefits K.-Y. Park, H.-Y. Kim and J.-K. Jeong 20.1 Introduction 20.2 History of Kimchi 20.3 Manufacturing Kimchi 20.4 Fermentation of Kimchi 20.5 Health Benefits of Kimchi 20.5.1 Antioxidative and Antiaging Effects 20.5.2 Antimutagenic and Anticancer Effects 20.5.3 Antiobesity Effects 20.5.4 Other Health Benefits 20.6 Safety of Kimchi 20.7 Health Benefits of Kimchi LAB 20.7.1 Antioxidative and Anticancer Effects 20.7.2 Immune-Boosting Effects 20.7.3 Antiobesity Effects 20.7.4 Other Effects 20.8 Conclusion References 477 478 479 480 482 482 484 487 489 491 492 492 493 494 494 496 496 21. The Naturally Fermented Sour Pickled Cucumbers H. Zieliński, M. Surma and D. Zielińska 21.1 Origin of Cucumber 21.2 Chemical Composition and Bioactive Compounds in Cucumber 21.3 Lactic Acid Fermentation of Cucumbers 21.4 Factors Affecting Cucumber Fermentation 21.4.1 Effects of Cucumber Size and Enzyme Activity 21.4.2 Effect of Salt Concentration 21.4.3 Effect of Sugar Addition 21.4.4 Effect of Spice or Aromatic Herb Addition 21.4.5 Effect of Chemical Preservative Addition 21.4.6 Biopreservation 21.5 Health Benefits of Fermented Cucumbers 21.5.1 Lactic Acid Bacteria (LAB) Isolated From Fermented Cucumbers as Probiotics 21.5.2 Production of Bacteriocins 503 503 504 507 507 507 509 509 509 510 510 510 511
Contents xv 21.5.3 Fermented Cucumber as a Source of Starter Cultures Able to Produce Oligosaccharides 21.5.4 Immune Modulation 21.5.5 Macroelements From Fermented Cucumber 21.5.6 Removal of Antinutrient Compounds 21.6 Final Remarks References 512 512 512 512 513 513 22. Role of Natural Fermented Olives in Health and Disease C.M. Peres, C. Peres and F. Xavier Malcata 22.1 General Considerations 22.2 Production of Traditional Fermented Olives 22.3 Olive Fermentation 22.4 Lactic Acid Bacteria of Olive Fermentation as Probiotics 22.5 Health Effects of Olive Fermentation Probiotics 22.6 Healthy Bioactive Molecules and Metabolites From Fermented Olives 22.7 Fermented Olives Can Modulate the Digestive Microbiota 22.8 Future Trends Acknowledgments References 517 518 519 520 523 527 531 533 534 534 23. Pulque J.A. Gutiérrez-Uribe, L.M. Figueroa, S.T. Martín-del-Campo and A. Escalante 23.1 Introduction 23.2 Bioactive Constituents of Aguamiel 23.3 Bioactive Constituents of Pulque 23.4 Microorganisms in Aguamiel and Pulque 23.5 Conclusions References 543 544 546 547 554 554 24. Sauerkraut: Production, Composition, and Health Benefits E. Peñas, C. Martinez-Villaluenga and J. Frias 24.1 Brief History of Sauerkraut 24.2 Sauerkraut Manufacture 24.3 Microbial Changes During Spontaneous Sauerkraut Fermentation 24.4 Inoculation of Starter Cultures During Sauerkraut Manufacture 24.5 Nutritional and Phytochemical Composition of Sauerkraut 24.6 Health Benefits of Sauerkraut 24.6.1 Antioxidant Benefits 24.6.2 Anticarcinogenic Properties 24.6.3 Protection Against Oxidative DNA Damage 557 557 559 559 561 564 564 565 567
xvi Contents 24.6.4 Antiinflammatory Effects 24.6.5 Sauerkraut as a Source of Probiotic Bacteria 24.7 Concluding Remarks Acknowledgments References 568 568 569 569 569 25. Vinegars and Other Fermented Condiments M.C. Garcia-Parrilla, M.J. Torija, A. Mas, A.B. Cerezo and A.M. Troncoso 25.1 Introduction/General Overview 25.2 Antimicrobial Effects 25.3 Bioactive Compounds and Antioxidant Activity 25.3.1 Phenolic Compounds 25.3.2 Phenolic Composition of Vinegars 25.3.3 Antioxidant Properties of Vinegars 25.4 Health Effects 25.4.1 Effect on Glucose Metabolism and Insulin Resistance 25.4.2 Effect on Lipid Metabolism 25.4.3 Other Effects and Safety Issues 25.5 Other Fermented Condiments References 577 580 581 581 582 583 583 584 585 586 587 587 26. Wine I. Fernandes, R. Pérez-Gregorio, S. Soares, N. Mateus and V. De Freitas 26.1 Preamble 26.2 Disease-Protective/Preventive Effect of Wine or Its Phenolic Compounds 26.2.1 Cardiovascular Diseases 26.2.2 Cancer 26.2.3 Metabolic Diseases 26.2.4 Neurological Diseases 26.2.5 Osteoporosis 26.2.6 Wine and Mortality: Impact on Longevity 26.3 Health-Promoting Activity of Polyphenols Resulting From Their Interaction With Biological Proteins 26.3.1 Phenolic Compound Journey Starts in the Oral Cavity 26.3.2 Interaction With Digestive Enzymes 26.3.3 Interaction With Serum Proteins 26.3.4 Interaction With Platelets 26.3.5 Interaction With Neurotoxic Proteins 26.3.6 Interaction With Allergy Proteins 26.4 Bioavailability of Red Wine 26.4.1 Absorption and Metabolism of Red Wine Anthocyanins and Derivatives 26.4.2 Absorption of Catechins and Proanthocyanidins 593 594 597 598 599 599 601 601 602 602 603 604 605 605 606 606 607 609
Contents xvii 26.4.3 Absorption and Metabolism of Resveratrol 26.4.4 Microbiota Impact on Red Wine Availability and Bioactivity References 610 610 612 Section 4 Hazardous Compounds and Their Implications in Fermented Foods 27. Biogenic Amines in Fermented Foods and Health Implications L. Simon Sarkadi 27.1 Classification, Biosynthesis, and Metabolism of Biogenic Amines 27.2 Microbial Production of Biogenic Amines in Foods 27.3 Factors Affecting Biogenic Amine Content in Fermented Foods 27.3.1 Dairy Products 27.3.2 Fermented Fish Products 27.3.3 Meat and Meat Products 27.3.4 Alcoholic Beverages 27.3.5 Fermented Plant Products 27.3.6 Summary on Occurrence Data on the Major Biogenic Amines in Food and Beverages 27.4 Biogenic Amines and Human Health 27.5 Reduction of Biogenic Amines in Fermented Food 27.6 Conclusions References 625 627 628 628 631 632 633 636 638 638 640 642 642 28. Occurrence of Aflatoxins in Fermented Food Products S. Shukla, D.-H. Kim, S.H. Chung and M. Kim 28.1 Introduction 28.2 Structures of Aflatoxins 28.3 Occurrence of Aflatoxins in Different Fermented Foods 28.3.1 Aflatoxins in Soybean Fermented Food Products 28.3.2 Aflatoxins in Dairy Fermented Food Products 28.3.3 Aflatoxins in Alcoholic Beverage Products 28.4 Various Methods to Control Aflatoxins 28.4.1 Physical Methods to Control Aflatoxins in Fermented Foods 28.4.2 Biochemical Methods to Control Aflatoxins in Fermented Foods 28.4.3 Microbiological Methods to Control Aflatoxins in Fermented Foods 28.5 Legal Validation for Aflatoxin Limits 653 654 656 656 657 658 659 659 659 660 662
xviii Contents 28.6 General Detection Methods to Analyze Aflatoxins in Fermented Foods 28.7 Rapid Detection Methods to Analyze Aflatoxins in Fermented Foods 28.7.1 Polymerase Chain Reaction (PCR)-Based Molecular Detection Methods 28.7.2 Enzyme-Linked Immunosorbent Assay (ELISA)-Based Detection Methods 28.7.3 Biosensor-Based Detection Methods 28.7.4 Immunochromatographic Test Strip Detection Methods 28.8 Conclusions Acknowledgments References 663 663 664 664 666 666 667 667 668 29. Antibiotic Resistance Profile of Microbes From Traditional Fermented Foods H. Abriouel, C.W. Knapp, A. Gálvez and N. Benomar 29.1 Overview of History of Antibiotic Resistance 29.2 Antibiotic Resistance in Traditional Fermented Foods 29.2.1 Phenotypic and Genotypic Antibiotic Resistance Profile of Lactic Acid Bacteria 29.2.2 Antibiotic Resistance Profile of Pathogens 29.3 New Insights Into Antibiotic Resistance 29.4 Conclusions Acknowledgments References 675 677 677 690 694 697 698 698 Section 5 Revalorization of Food Wastes by Fermentation into Derived Outcomes 30. Fermentation of Food Wastes for Generation of Nutraceuticals and Supplements S. Patel and S. Shukla 30.1 Introduction 30.2 Functional Enhancement of Wastes by Fermentation 30.2.1 Agro-Wastes 30.2.2 Fruit Wastes 30.2.3 Dairy Wastes 30.2.4 Malting and Brewing Wastes 30.2.5 Bakery Waste 30.2.6 Fishery Byproducts 30.3 Food Wastes as Culture Medium of Functional Foods 30.4 Valorization of Underutilized Food Sources Through Fermentation 707 709 709 718 721 722 722 723 724 724
Contents xix 30.5 Possible Harms and Hurdles 30.6 Future Directions and Barricades to Surmount 30.7 Conclusions References 725 725 726 727 Index 735
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List of Contributors H. Abriouel University of Jaén, Jaén, Spain Y. Aguilera University Autónoma de Madrid (CIAL, CSIC-UAM, CEI UAM CSIC), Madrid, Spain L. Amigo Instituto de Investigación en Ciencias de la Alimentación (CSIC), Madrid, Spain D.J. Beena National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India A. Benítez-Páez Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Paterna-Valencia, Spain V. Benítez University Autónoma de Madrid (CIAL, CSIC-UAM, CEI UAM CSIC), Madrid, Spain N. Benomar University of Jaén, Jaén, Spain R. Bou Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Mollens, Gerona, Spain A.B. Cerezo University of Sevilla, Spain S.H. Chung Korea University, Seoul, Republic of Korea Z. Ciesarová NPPC National Agricultural and Food Centre, Food Research Institute, Bratislava, Slovak Republic R. Coda University of Helsinki, Helsinki, Finland S. Cofrades Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain M. Coton University of Brest, Plouzané, France J.A. Curiel Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain N. Daniel Laval University, Québec, QC, Canada V. De Freitas University of Porto, Porto, Portugal B. de las Rivas Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain M. Diana Europastry S.A., Sant Cugat del Vallès, Barcelona, Spain A. Escalante National Autonomous University of Mexico, Cuernavaca, Mexico M. Esteban-Torres Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain xxi
xxii List of Contributors I. Fernandes University of Porto, Porto, Portugal M.A. Fernandez Laval University, Québec, QC, Canada L.M. Figueroa Tecnologico de Monterrey, Campus Monterrey, Monterrey, Mexico J. Frias Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain A. Gálvez University of Jaén, Jaén, Spain M.C. Garcia-Parrilla University of Sevilla, Sevilla, Spain M. Gobbetti University of Bari Aldo Moro, Bari, Italy M.C. Gómez-Guillén Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain M.L. González-SanJosé University of Burgos, Burgos, Spain O. Gürsoy Mehmet Akif Ersoy University, Burdur, Turkey J.A. Gutiérrez-Uribe Tecnologico de Monterrey, Campus Monterrey, Monterrey, Mexico B. Hernández-Ledesma Instituto de Investigación en Ciencias de la Alimentación (CSIC), Madrid, Spain B. Ismail National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India J.-K. Jeong Pusan National University, Busan, Korea F. Jiménez-Colmenero Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain J. Karovičová Slovak University of Technology, Bratislava, Slovak Republic H. Kesenkaş Ege University, Izmir, Turkey D.-H. Kim National Agricultural Products Quality Management Service, Gimcheon, Republic of Korea H.-Y. Kim Pusan National University, Busan, Korea M. Kim Yeungnam University, Gyeongsan, Republic of Korea C.W. Knapp University of Strathclyde, Glasgow, Scotland, United Kingdom Z. Kohajdová Slovak University of Technology, Bratislava, Slovak Republic J.M. Landete Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain M. Le Barz Laval University, Québec, QC, Canada F. López de Felipe Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain M.E. López-Caballero Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain I. López-Expósito Instituto de Investigación en Ciencias de la Alimentación (CSIC), Madrid, Spain M. Magala Slovak University of Technology, Bratislava, Slovak Republic
List of Contributors xxiii V. Mani Universiti Teknologi MARA (UiTM), Selangor, Malaysia; Qassim University, Buraidah, Kingdom of Saudi Arabia A. Marette Laval University, Québec, QC, Canada M.A. Martín-Cabrejas University Autónoma de Madrid (CIAL, CSIC-UAM, CEI UAM CSIC), Madrid, Spain S.T. Martín-del-Campo Tecnologico de Monterrey, Campus Querétaro, Querétaro, Mexico O. Martínez-Álvarez Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain C. Martinez-Villaluenga Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain J.F. Martín University of León, León, Spain A. Mas Universitat Rovira i Virgili, Tarragona, Spain N. Mateus University of Porto, Porto, Portugal L. Mikušová Slovak U
1. Fermented Foods in Health Promotion and Disease Prevention: An Overview J.R. Wilburn and E.P. Ryan 1.1 Introduction 3 1.2 Types of Fermented Foods and Beverages 4 1.3 Health Benefits of Fermented Foods and Beverages 7 1.3.1 Bioactive Compounds 7 1.3.2 Fermented Foods Targeting Chronic Disease Control and Prevention 8
(i) Cereal-based (with/without pulses) fermented foods (ii) Cereal/pulse and buttermilk-based fermented food (iii) Cereal-based fermented sweets and snacks (iv) Milk-based fermented foods (v) Vegetable, bamboo shoot (BS) and unripe fruits-based fermented foods (vi) Meat-based fermented foods (vii) Pulse (legume)-based fermented foods.
Fermented food - Fermented foods may be sold at a farmers' market, roadside stand, or similar venue. Fermented foods must have an equilibrium pH value below 4.6 and meet standards that destroy bacteria, yeast, and molds to a required level. All fermented foods must have official verification from a third-party processing authority in writing.
Fermented Foods 'The processes required for fermented foods were present on earth when man appeared on the scene When we study these foods, we are in fact studying the most intimate relationships between man, microbe and foods.' -Prof. Keith H. Steinkraus, Cornell University, 1993 Fermented foods , FINS, Novi Sad, Serbia March 21st and .
fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits. Keywords: fermented foods, live microbes, lactic acid bacteria, health benefits, probiotics INTRODUCTION Fermentation has long been used to preserve and enhance the shelf-life, flavor, texture, and
fermented food in Africa, showing some aspects of these foods. This review aim then to establish relationship between cassava main fermented food in Africa and their associate microorganisms properties, the nutritional function, safety values and health benefits for human nutrition. Main cassava fermented food technology in Africa
(a fermented porridge), Sesotho (a sorghum based alcoholic beverage), hopose (sorghum fermented beer with added hops) and mafi (spontaneously fermented milk), were found to be the main fermented foods prepared and consumed at household level in Lesotho. Motoho is a thin gruel, popular as refreshing beverage as well as a weaning food.
2) Fermented foods retaining living cultures. These are typically found in the refrigerators at stores and are active live cultures "Fermented foods retaining living cultures" Probiotics . October 28, 2020 Water or brine cured olives Kefir Traditional salami Some cheese (raw, non pasteurized) Yogurt Fresh .
for coronavirus (COVID-19) for people taking a coronavirus test at a GP with help from the staff This is an easy read guide. January 2021. 2 Contents Introduction Prepare to test Throat swab Get your test results Nose swab For more information Page 3 Page 7 Page Page 10 Page 12 6 Page 14 5 4 3 2 1. 3 Introduction This guide comes from the Government’s Department of Health and Social Care .
