Traditional Fermented Foods: Challenges, Sources, and Health Benefits of Fatty Acids

被引:8
作者
Xing, Yanxia [1 ]
Huang, Mengzhen [2 ]
Olovo, Chinasa V. [3 ,4 ]
Mgbechidinma, Chiamaka L. [5 ,6 ,7 ]
Yang, Yu [1 ]
Liu, Jing [1 ]
Li, Bo [1 ]
Zhu, Mengliu [1 ]
Yu, Kexue [1 ]
Zhu, He [1 ,2 ]
Yao, Xiaoman [1 ]
Bo, Le [1 ]
Akan, Otobong D. [2 ,8 ]
机构
[1] Shandong Agr & Engn Univ, Coll Food Sci & Engn, Jinan 250100, Peoples R China
[2] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, 498 South Shaoshan Rd, Changsha 410004, Peoples R China
[3] Univ Nigeria, Fac Biol Sci, UNN Nsukka, Univ Rd, Nsukka 410001, Nigeria
[4] Jiangsu Univ, Sch Med, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China
[5] Chinese Univ Hong Kong, Ctr Cell & Dev Biol, Sch Life Sci, Shatin, Hong Kong, Peoples R China
[6] Chinese Univ Hong Kong, State Key Lab Agrobiotechnol, Shatin, Hong Kong, Peoples R China
[7] Univ Ibadan, Dept Microbiol, Ibadan 200243, Nigeria
[8] Akwa Ibom State Univ, Fac Biol Sci, Uyo, Akwa Ibom State, Nigeria
来源
FERMENTATION-BASEL | 2023年 / 9卷 / 02期
关键词
fermentation; traditional fermented foods; gut microbiome; dietary fatty acids; omics; health benefits; ACETIC-ACID; PROPIONIC-ACID; GENE-EXPRESSION; LINOLENIC ACID; MYRISTIC ACID; OLEIC-ACID; METABOLISM; CELLS; SUPPLEMENTATION; AUTOIMMUNITY;
D O I
10.3390/fermentation9020110
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Traditional fermented foods harbor microbes that transform raw food components, improving their nutritional, shelf life, organoleptic, and health-promoting characteristics. Fermented foods are an important conduit of contact between bioactive components that act like antigens and the human body system. Versatile microbes in traditional fermented foods are associated with many health-promoting end-products, including dietary fatty acids and inherent fermenting microbial cells. Evidence shows that dietary fatty acid components regulate genes in a hormonally dependent manner, either directly via specific binding to nuclear receptors or indirectly by changing regulatory transcription factors. Fatty acids are implicated in anti-inflammatory, anti-obesogenic, immunoregulatory, cardioprotective, etc., activities. Challenges with scaling the production of traditional fermented foods stem from losing effective consortiums of microbial groups and the production of differential end-products. Industrialists scaling the production of traditional fermented foods must overcome safety and consistency challenges. They need to combine processes that lessen the advent of public health issues and introduce omics technologies that identify and maintain effective consortium groups, prune genes that code for toxic products, and inculcate microbes with additional beneficial characteristics. Incorporating omics in production will avail the benefits of traditional fermented foods to a larger population that craves them outside their native areas.
引用
收藏
页数:19
相关论文
共 130 条
  • [1] Acute effects of the food preservative propionic acid on glucose metabolism in humans
    Adler, Gail K.
    Hornik, Ezra S.
    Murray, Gillian
    Bhandari, Shreya
    Yadav, Yogesh
    Heydarpour, Mahyar
    Basu, Rita
    Garg, Rajesh
    Tirosh, Amir
    [J]. BMJ OPEN DIABETES RESEARCH & CARE, 2021, 9 (01)
  • [2] Sirtfoods: New Concept Foods, Functions, and Mechanisms
    Akan, Otobong Donald
    Qin, Dandan
    Guo, Tianyi
    Lin, Qinlu
    Luo, Feijun
    [J]. FOODS, 2022, 11 (19)
  • [3] Propionic acid affects immune status and metabolism in adipose tissue from overweight subjects
    Al-Lahham, Sa'ad
    Roelofsen, Han
    Rezaee, Farhad
    Weening, Desiree
    Hoek, Annemieke
    Vonk, Roel
    Venema, Koen
    [J]. EUROPEAN JOURNAL OF CLINICAL INVESTIGATION, 2012, 42 (04) : 357 - 364
  • [4] Biological effects of propionic acid in humans; metabolism, potential applications and underlying mechanisms
    Al-Lahham, Sa'ad H.
    Peppelenbosch, Maikel P.
    Roelofsen, Han
    Vonk, Roel J.
    Venema, Koen
    [J]. BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS, 2010, 1801 (11): : 1175 - 1183
  • [5] Annunziata G., 2018, P CHIMALI 2018 ITALI, P1
  • [6] Dietary Arachidonic Acid (20:4n-6) Levels and Its Effect on Growth Performance, Fatty Acid Profile, Gene Expression for Lipid Metabolism, and Health Status of Juvenile California Yellowtail (Seriola dorsalis)
    Araujo, Bruno Cavalheiro
    Skrzynska, Arleta Krystyna
    Marques, Victor Hugo
    Tinajero, Aurora
    Del Rio-Zaragoza, Oscar Basilio
    Viana, Maria Teresa
    Mata-Sotres, Jose Antonio
    [J]. FISHES, 2022, 7 (04)
  • [7] Artificially selecting microbial communities: If we can breed dogs, why not microbiomes?
    Arias-Sanchez, Flor, I
    Vessman, Bjorn
    Mitri, Sara
    [J]. PLOS BIOLOGY, 2019, 17 (08)
  • [8] Short-chain fatty acids produced by synbiotic mixtures in skim milk differentially regulate proliferation and cytokine production in peripheral blood mononuclear cells
    Asarat, M.
    Apostolopoulos, V.
    Vasiljevic, T.
    Donkor, O.
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2015, 66 (07) : 755 - 765
  • [9] Nutritional Guidelines and Fermented Food Frameworks
    Bell, Victoria
    Ferrao, Jorge
    Fernandes, Tito
    [J]. FOODS, 2017, 6 (08): : 1 - 17
  • [10] Associations of alpha-linolenic acid and linoleic acid with risk factors for coronary heart disease
    Bemelmans, WJE
    Muskiet, FAJ
    Feskens, EJM
    de Vries, JHM
    Broer, J
    May, JF
    Meyboom-de Jong, B
    [J]. EUROPEAN JOURNAL OF CLINICAL NUTRITION, 2000, 54 (12) : 865 - 871