scholarly journals Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 999
Author(s):  
Giuseppe Annunziata ◽  
Angela Arnone ◽  
Roberto Ciampaglia ◽  
Gian Carlo Tenore ◽  
Ettore Novellino

Emerging evidence suggests that fermentation, historically used for the preservation of perishable foods, may be considered as a useful tool for increasing the nutritional value of fermented products, in terms of increases in bioactive compound content, including short-chain fatty acids (SCFAs), as bacteria end-products, whose beneficial effects on human health are well-established. The purpose of the present manuscript is to summarize studies in this field, providing evidence about this novel potential of fermentation. A limited number of studies directly investigated the increased SCFA levels in fermented foods. All studies, however, agree in confirming that levels of SCFAs in fermented products are higher than in unfermented products, recognizing the key role played by the microorganisms in metabolizing food matrices, producing and releasing bioactive substances. According to the available literature, fermentation might be taken into account by the food industry as a natural strategy with no environmental impacts to produce functional foods and beverages with a higher nutritional value and health-promoting compounds.

Stroke ◽  
2018 ◽  
Vol 49 (Suppl_1) ◽  
Author(s):  
Juneyoung Lee ◽  
Bhanu P Ganesh ◽  
Monica Spychala ◽  
Nagireddy Putluri ◽  
Nadim J Ajami ◽  
...  

2017 ◽  
Vol 16 (1) ◽  
Author(s):  
Jean Guy LeBlanc ◽  
Florian Chain ◽  
Rebeca Martín ◽  
Luis G. Bermúdez-Humarán ◽  
Stéphanie Courau ◽  
...  

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 585-585
Author(s):  
Emily Hanselman ◽  
Paul Breslin

Abstract Objectives Short chain fatty acids (SCFAs), such as acetic, propionic and butyric acids have many health benefits, but they have been almost exclusively studied in the context of the gut, where they are produced as by-products of the gut microbiome. SCFAs, however, are also found in fermented foods as metabolites of beneficial microbes, and may signal to taste centers of the brain that these healthful bacteria are present and, if consumed, can colonize the gut and promote health. Two free fatty acid receptors (FFARs), FFAR2 and FFAR3, have been identified in taste tissue and have different binding affinities for SCFAs based on their carbon chain length, though both bind propionic acid. Our objective was to assess whether propionic acid is preferred over the other SCFAs. Methods With nose clips on, 10 participants tasted five samples of a mildly sweet solution (200 mM glucose) mixed with (1) 20 mM acetic acid, (2) 20 mM propionic acid, (3) 20 mM butyric acid, (4) citric acid matched for sourness, or (5) the glucose solution neat. Participants ranked the five samples by preference, and then repeated the ranking without nose clips. All tests were done in duplicate. Results Participants ranked the glucose + propionic acid as highly as the glucose + citric acid and the glucose neat solutions both with and without nose clips unlike the other SCFAs. Conclusions These results suggest that humans show preference for the taste of propionic acid, a metabolic by-product of fermentation. The observation indicates that the ingestion of health-promoting fermented foods may have been a positive evolutionary pressure resulting in short-chain fatty acid receptors in taste tissue. Future research will focus on identifying the receptors and signaling pathways involved in the taste detection of and preference for SCFAs in foods. Funding Sources This research was supported by NIH DC014286 and USDA HATCHNJ14120 to PASB.


1994 ◽  
Vol 92 (4) ◽  
pp. 629-635 ◽  
Author(s):  
Mercedes Gallardo ◽  
Paloma Munoz De Rueda ◽  
Angel Jesus Matilla ◽  
Isabel Maria Sanchez-Calle

Diabetes ◽  
2018 ◽  
Vol 67 (Supplement 1) ◽  
pp. 92-OR ◽  
Author(s):  
WEI HUANG ◽  
YONG XU ◽  
YOUHUA XU ◽  
LUPING ZHOU ◽  
CHENLIN GAO

Diabetes ◽  
2020 ◽  
Vol 69 (Supplement 1) ◽  
pp. 1898-P
Author(s):  
ADELINA I.L. LANE ◽  
SAVANNA N. WENINGER ◽  
FRANK DUCA

1994 ◽  
Vol 7 (6) ◽  
Author(s):  
U. Siigur ◽  
K. E. Norin ◽  
G. Allgood ◽  
T. Schlagheck ◽  
Tore Midtvedt

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