scholarly journals Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods

2021 ◽  
Vol 9 (2) ◽  
pp. 349
Author(s):  
Natalia Garcia-Gonzalez ◽  
Natalia Battista ◽  
Roberta Prete ◽  
Aldo Corsetti
Keyword(s):  
Fermented Food ◽  
Starter Cultures ◽  
In Vivo Studies ◽  
Fermented Foods ◽  
Adhesion Ability ◽  
Probiotic Strains ◽  
Health Promoting ◽  
Gastro Intestinal Tract

Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates is increasing. Fermented food microbes are gaining attention for their health-promoting potential and for being genetically related to human probiotic bacteria. Among them, Lactiplantibacillus (Lpb.) plantarum strains, with a long history in the food industry as starter cultures in the production of a wide variety of fermented foods, are being investigated for their beneficial properties which are similar to those of probiotic strains, and they are also applied in clinical interventions. Food-associated Lpb. plantarum showed a good adaptation and adhesion ability in the gastro-intestinal tract and the potential to affect host health through various beneficial activities, e.g., antimicrobial, antioxidative, antigenotoxic, anti-inflammatory and immunomodulatory, in several in vitro and in vivo studies. This review provides an overview of fermented-associated Lpb. plantarum health benefits with evidence from clinical studies. Probiotic criteria that fermented-associated microbes need to fulfil are also reported.

Probiotics in dairy foods: a review

2014 ◽  
Vol 44 (1) ◽  
pp. 71-88 ◽  
Author(s):  
Shahnawaz Umer Khan
Keyword(s):  
Health Effects ◽  
Competitive Inhibition ◽  
Health Benefits ◽  
Fermented Food ◽  
Fermented Foods ◽  
Active Compounds ◽  
Content Type ◽  
Probiotic Strains

Purpose – There is need for exhaustive studies to be undertaken to identify various probiotic strains and to understand the actual mechanism of action by which these probiotics exert their health benefits in order to exploit its fullest health benefits expressed by various kinds of the probiotic strains. The paper aims to discuss these issues. Design/methodology/approach – The health effects of the probiotics can be accessed by in vivo as well as the in vitro studies of live microorganisms and their biological active compounds on various disease-causing organisms and their harmful metabolites. Findings – The paper is a brief review of recent findings about the health benefits of probiotic strains of microorganisms. The health effects of fermented food items were known since the time immemorial, but the actual cause of this was a mystery. Recent discoveries led to the author's knowledge about the mechanism through which they exert these curative effects which is either by competitive inhibition of harmful microbes in gut or by production of biological active compounds against disease-causing organisms and their harmful metabolites. Originality/value – Probiotics are commonly consumed as part of fermented foods which are produced with active live cultures, so various new types of these probiotic cultures can be introduced which can act as food as well as curative agents for treating and preventing various types of diseases at nominal costs.

scholarly journals A Mini Review on Antidiabetic Properties of Fermented Foods

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1973 ◽  
Author(s):  
Bhagavathi Sivamaruthi ◽  
Periyanaina Kesika ◽  
Mani Prasanth ◽  
Chaiyavat Chaiyasut
Keyword(s):  
Functional Properties ◽  
Antioxidant Properties ◽  
Treatment Strategies ◽  
In Vivo Studies ◽  
Fermented Foods ◽  
Gastrointestinal Health ◽  
Randomized Controlled Clinical Trials ◽  
The Government

In general, fermented foods (FFs) are considered as functional foods. Since the awareness about the health benefits of FFs has increased, the consumption of FF also improved significantly in recent decades. Diabetes is one of the leading threats of the health span of an individual. The present manuscript details the general methods of the production of FFs, and the results of various studies (in vitro, in vivo, and clinical studies) on the antidiabetic properties of FFs. The fermentation method and the active microbes involved in the process play a crucial role in the functional properties of FFs. Several in vitro and in vivo studies have been reported on the health-promoting properties of FFs, such as anti-inflammation, anticancer, antioxidant properties, improved cognitive function and gastrointestinal health, and the reduced presence of metabolic disorders. The studies on the functional properties of FFs by randomized controlled clinical trials using human volunteers are very limited for several reasons, including ethical reasons, safety concerns, approval from the government, etc. Several scientific teams are working on the development of complementary and alternative medicines to improve the treatment strategies for hyperglycemia.

scholarly journals Evaluation of Some Factors with Significant Influence on Functionality and Viability of Probiotic Strains LA-5 ® and L. Casei 431 ® in Multiple Starter Cultures in Mesophilic Fermented Milk

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Daniela PARASCHIV ◽  
Aida VASILE
Keyword(s):  
Lactococcus Lactis ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Milk Product ◽  
Lactococcus Lactis Subsp ◽  
Commercial Code ◽  
Long Time ◽  
Probiotic Strains

Abstract.  For a very long time, probiotics have been selected on the basis of their suitability to food’s environment and technological procedures, as well as survival ability in vitro and also in vivo. These criteria are still used. The aim of this study was to select, using the Plakett-Burman design of experiments model, of three significant factors, which influence the multiplication ability and viability of probiotic strains Lactobacillus acidophilus (commercial code LA-5®) and Lactobacillus casei subsp. paracasei (commercial code L. casei 431®) in fermented mesophilic milk product (commercial named Sana) obtained by fermentation with a multiple culture with mesophilic lactic starter Flora Danica Chr. Hansen commercial starters (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetylactis and Leuconostoc mesenteroides subsp. cremoris). By statistical analysis the most important factors (independent variables)  with influence on the probiotic bacteria were selected for the optimized. These are the temperature of fermentation; the ratio between probiotic strains and Flora Danica and the addition of prebiotic Fagopyrum esculentum flour. In the future experiments the optimum values of these parameters will be optimized by using response surface methodology, in order to establish the conditions in which can be obtain the mesophilic fermented milk products with probiotic action in vivo. 

scholarly journals Preparation and characterization of Pomegranate for Cough Treatment

2021 ◽  
Vol 9 (12) ◽  
pp. 2227-2233
Author(s):  
Mr. Chate Mahesh Madhukar
Keyword(s):  
Health Management ◽  
Neuroprotective Effect ◽  
Health Benefits ◽  
In Vivo Studies ◽  
Promoting Effect ◽  
Health Promoting ◽  
Anti Oxidant

Abstract: Pomegranates fruits have innumerable health benefits and its implication in diseases cure have been widely recognized since ancient time. Moreover, pomegranate fruits, seeds and peels are intensively used in traditional medicine as a natural therapy. It contains numerous valuable ingredients such as flavonoids, ellagitannin, punicalagin, ellagic acid, vitamins and minerals. The principal constituents including punicalagins and ellagitannin are responsible for immeasurable health benefits due to its strong antioxidant activity. Additionally, constituents of pomegranate show health promoting effect through the modulation of physiological and biochemical pathways. Recent evidences suggested that pomegranates fruits, peels and seeds illustrate therapeutics implications in health management via inhibition of free radical effect and modulation of enzymes activity linked with diseases development and progression. In this review, we summarize the therapeutic role of pomegranate fruits, seeds and peels in the health managements based on in vitro and in vivo studies. Keywords: Pomegranates, Anti-oxidant, Anti-inflammatory effect, Heptoprotective effect, Neuroprotective effect and antimicrobial effects.

Narrowing down the number of potential plant-based probiotic candidates by successive in vitro, technological and in vivo assays

2021 ◽  
pp. 1-14
Author(s):  
M. Puntillo ◽  
J. Spotti ◽  
S. Salminen ◽  
G. Vinderola
Keyword(s):  
Salmonella Enterica Serovar Typhimurium ◽  
Fermented Food ◽  
Fermented Foods ◽  
Salmonella Infection ◽  
In Vivo Tests ◽  
Serovar Typhimurium ◽  
Factor Α ◽  
Necrosis Factor

The interest on plant-based fermented food is in raise in Western countries. The aim of this study was to select interleukin (IL)-10 inducing strains for the development of potential probiotic plant-based fermented foods. Departing from a collection of 52 lactic acid bacteria (LAB) strains derived from plant material, in vitro co-culture with murine macrophages allowed us to narrow down the number of candidates to 21 strains able to induce IL-10 secretion. 14 of these strains were able to promote the production of tumour necrosis factor-α too. The capacity to induce IL-6 was used to further reduce the number of strains to 4, from which Lactiplantibacillus plantarum subsp. plantarum LpAv was selected to ferment oat and carrots. L. plantarum LpAv was able to ferment oat and carrots until reaching counts of ca. 108 and 109 cfu/ml. Fermented oat and carrots were orally administered to mice for 10 consecutive days and challenged with a single infective dose of Salmonella enterica serovar. Typhimurium. Counts of L. plantarum LpAv in fermented carrots were 9.23±0.05 cfu/ml and 9.27±0.01 cfu/ml, at day 1 and 10 of the feeding period. Fermented carrots were able to confer enhanced protection (80% of survival) against infection, when compared to control mice (less than 25% of survival). However, L. plantarum LpAv administered as pure culture was not able to confer protection against Salmonella infection. L. plantarum LpAv was selected among 52 plant-derived LAB and it was able to ferment oat and carrots, being only fermented carrots able to confer enhanced protection against Salmonella infection. A succession of in vitro to in vivo tests is proposed as a tool to narrow down the number of candidates when searching for potential novel probiotics from a collection of autochthonous strains.

scholarly journals Bioactive Compounds and Bioactivities of Brassica oleracea L. var. Italica Sprouts and Microgreens: An Updated Overview from a Nutraceutical Perspective

Plants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 946 ◽  
Author(s):  
Thanh Ninh Le ◽  
Chiu-Hsia Chiu ◽  
Pao-Chuan Hsieh
Keyword(s):  
Brassica Oleracea ◽  
Bioactive Compounds ◽  
Biological Properties ◽  
In Vivo Studies ◽  
Bioactive Constituents ◽  
Potential Health ◽  
Health Promoting ◽  
Brassica Oleracea L

Sprouts and microgreens, the edible seedlings of vegetables and herbs, have received increasing attention in recent years and are considered as functional foods or superfoods owing to their valuable health-promoting properties. In particular, the seedlings of broccoli (Brassica oleracea L. var. Italica) have been highly prized for their substantial amount of bioactive constituents, including glucosinolates, phenolic compounds, vitamins, and essential minerals. These secondary metabolites are positively associated with potential health benefits. Numerous in vitro and in vivo studies demonstrated that broccoli seedlings possess various biological properties, including antioxidant, anticancer, anticancer, antimicrobial, anti-inflammatory, anti-obesity and antidiabetic activities. The present review summarizes the updated knowledge about bioactive compounds and bioactivities of these broccoli products and discusses the relevant mechanisms of action. This review will serve as a potential reference for food selections of consumers and applications in functional food and nutraceutical industries.

scholarly journals Phenolic Compounds from Five Ericaceae Species Leaves and Their Related Bioavailability and Health Benefits

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2046 ◽  
Author(s):  
Bianca Eugenia Ștefănescu ◽  
Katalin Szabo ◽  
Andrei Mocan ◽  
Gianina Crişan
Keyword(s):  
Phenolic Compounds ◽  
Biological Activities ◽  
Health Impact ◽  
In Vivo Studies ◽  
Chemical Components ◽  
Phenolic Components ◽  
Health Promoting ◽  
Ancient Times

Some species of the Ericaceae family have been intensively studied because of the beneficial health impact, known since ancient times, of their chemical components. Since most studies focus on the effects of fruit consumption, this review aims to highlight the phenolic components present in the leaves. For this purpose, five species from Ericaceae family (bilberry—Vaccinium myrtillus L., lingonberry—V. vitis-idaea L., bog bilberry—V. uliginosum L., blueberry—V. corymbosum L. and bearberry—Arctostapylos uva-ursi L.) were considered, four of which can be found in spontaneous flora. The chemical composition of the leaves revealed three major phenolic compounds: chlorogenic acid, quercetin and arbutin. The health promoting functions of these compounds, such as antioxidant and anti-inflammatory properties that could have preventive effects for cardiovascular disease, neurodegenerative disorders, cancer, and obesity, have been exemplified by both in vitro and in vivo studies in this review. Furthermore, the importance of bioaccessibility and bioavailability of the phenolic compounds have been summarized. The findings highlight the fact that leaves of some Ericaceae species deserve increased attention and should be studied more profoundly for their biological activities, especially those from spontaneous flora.

scholarly journals Ginsenoside Compound K: Insights into Recent Studies on Pharmacokinetics and Health-Promoting Activities

Biomolecules ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 1028 ◽  
Author(s):  
Anshul Sharma ◽  
Hae-Jeung Lee
Keyword(s):  
Clinical Studies ◽  
Water Solubility ◽  
Parent Compound ◽  
Clinical Trial Data ◽  
In Vivo Studies ◽  
Compound K ◽  
Health Promoting ◽  
Preclinical And Clinical Studies

Ginseng (Panax ginseng) is an herb popular for its medicinal and health properties. Compound K (CK) is a secondary ginsenoside biotransformed from major ginsenosides. Compound K is more bioavailable and soluble than its parent ginsenosides and hence of immense importance. The review summarizes health-promoting in vitro and in vivo studies of CK between 2015 and 2020, including hepatoprotective, anti-inflammatory, anti-atherosclerosis, anti-diabetic, anti-cancer, neuroprotective, anti-aging/skin protective, and others. Clinical trial data are minimal and are primarily based on CK-rich fermented ginseng. Besides, numerous preclinical and clinical studies indicating the pharmacokinetic behavior of CK, its parent compound (Rb1), and processed ginseng extracts are also summarized. With the limited evidence available from animal and clinical studies, it can be stated that CK is safe and well-tolerated. However, lower water solubility, membrane permeability, and efflux significantly diminish the efficacy of CK and restrict its clinical application. We found that the use of nanocarriers and cyclodextrin for CK delivery could overcome these limitations as well as improve the health benefits associated with them. However, these derivatives have not been clinically evaluated, thus requiring a safety assessment for human therapy application. Future studies should be aimed at investigating clinical evidence of CK.

scholarly journals Natural Polyphenols as Modulators of Etoposide Anti-Cancer Activity

2021 ◽  
Vol 22 (12) ◽  
pp. 6602
Author(s):  
Magdalena Kluska ◽  
Katarzyna Woźniak
Keyword(s):  
Fruits And Vegetables ◽  
In Vivo Studies ◽  
Natural Polyphenols ◽  
Naturally Occurring ◽  
Anti Cancer ◽  
Health Promoting ◽  
Synthetic Derivative ◽  
Cancer Activity

Polyphenols are naturally occurring compounds found in abundance in fruits and vegetables. Their health-promoting properties and their use in the prevention and treatment of many human diseases, including cancer, have been known for years. Many anti-cancer drugs are derived from these natural compounds. Etoposide, which is a semi-synthetic derivative of podophyllotoxin, a non-alkaloid lignan isolated from the dried roots and rhizomes of Podophyllum peltatum or Podophyllum emodi (Berberidaceae), is an example of such a compound. In this review, we present data on the effects of polyphenols on the anti-cancer activity of etoposide in in vitro and in vivo studies.

Plant Bioactive Peptides: Current Status and Prospects Towards Use on Human Health

2020 ◽  
Vol 27 ◽  
Author(s):  
Tsun-Thai Chai ◽  
Kah-Yaw Ee ◽  
D. Thirumal Kumar ◽  
Fazilah Abdul Manan ◽  
Fai-Chu Wong
Keyword(s):  
Bioactive Peptides ◽  
Biological Effects ◽  
Natural Antioxidants ◽  
In Vivo Studies ◽  
Current Status ◽  
Plant Peptides ◽  
Potential Applications ◽  
Health Promoting

Abstract: Large numbers of bioactive peptides with potential applications in protecting against human diseases have been identified from plant sources. In this review, we summarized recent progress in the research of plant-derived bioactive peptides, encompassing their production, biological effects, and mechanisms. This review focuses on antioxidant, antimicrobial, antidiabetic, and anticancer peptides, giving special attention to evidence derived from cellular and animal models. Studies investigating peptides with known sequences and well-characterized peptidic fractions or protein hydrolysates will be discussed. The use of molecular docking tools to elucidate inter-molecular interactions between bioactive peptides and target proteins is highlighted. In conclusion, the accumulating evidence from in silico, in vitro and in vivo studies to date supports the envisioned applications of plant peptides as natural antioxidants as well as health-promoting agents. Notwithstanding, much work is still required before the envisioned applications of plant peptides can be realized. To this end, future researches for addressing current gaps were proposed.

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