scholarly journals Fermentation of Bovine, Non-Bovine and Vegetable Milk

2021 ◽  
Author(s):  
Tridjoko Wisnu Murti
Keyword(s):  
Pathogenic Bacteria ◽  
Fermented Milk ◽  
Raw Material ◽  
Fermented Foods ◽  
Gastrointestinal Health ◽  
Vegetable Extract ◽  
Anti Cancer ◽  
History Of ◽  
Vegetable Milk

Fermented milk has been developing alongside the history of human civilization. It is observed having positive effect on gastrointestinal health. It has reaches at the steps of explaining what happens in the process, despite some information is still unclear. Fermentation involves many organisms, technique, biochemical reactions, tool and apparatus as well as cultural diversity among people and regions due to differences and changes in climate. Fermented milks, using milk as the raw material from bovine and non-bovine dairy species, and in some regions, especially in Asia and Africa, they also use materials from vegetable extracts. Some progress in Fermented Milk Science, has explained the role of such fermented foods for human health. These benefits have been more and more progressing to select specific microbes, known as probiotic cultures, which combined with specific substances from vegetable extract (prebiotic) could improve lactose digestion, role anti-cancer, anti-hypercholesteremic and anti-pathogenic bacteria as well as anti-virus were discussed in this article.

scholarly journals The Role of Yeasts in Fermentation Processes

2020 ◽  
Vol 8 (8) ◽  
pp. 1142
Author(s):  
Sergi Maicas
Keyword(s):  
Food Processing ◽  
Climatic Conditions ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Yeast Fermentation ◽  
Fermented Foods ◽  
Food Manufacturing ◽  
Ancient Times ◽  
Global Food

In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product intended as such. What is a fact is that since then, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us. The typical examples of beer and wine are an example of many other drinks resulting from the action of yeasts. In addition to these two beverages, various companies have developed other types of fermented foods and non-alcoholic beverages prepared in a traditional or commercial manner. The climatic conditions, the availability of raw material and the preferences of each region have conditioned and favored the maintenance of some of these products. In addition to the aforementioned traditional alcoholic beverages produced from fruits, berries, or grains, humans use yeast in the production of chemical precursors, global food processing such as coffee and chocolate, or even wastewater processing. Yeast fermentation is not only useful in food manufacturing. Its uses extend to other products of high interest such as the generation of fuel from vegetable sources.

scholarly journals Armenian fermented milk product Choratan and its influence on gut microbiota in health and pathology

2018 ◽  
Vol 1 (5) ◽  
pp. 60
Author(s):  
Zaruhi Kalikyan ◽  
Vahan Avagyan ◽  
Astghik Abrahamyan ◽  
Lusine Vardanyan ◽  
Alexander Selimyan ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Gastrointestinal Diseases ◽  
Fermented Milk ◽  
State Committee ◽  
Food Supplement ◽  
Positive Influence ◽  
Fermented Foods ◽  
Gut Microflora ◽  
Milk Product ◽  
Fermented Milk Product

Background: Choratan is an ancient Armenian fermented milk product which was recreated as a food supplement by A. Selimyan with the use of innovative technologies. Choratan contains large amounts of active Lactobacillus acidophilus, amino acids, and other bioactive compounds. Material and method: The influence of Choratan on gut microflora was studied in the frame of grant projects through the financing of State Committee of Science of Armenia. One hundred forty-one randomly chosen patients were included in the study with their informed consent. The patients divided into groups by diseases: gastrointestinal, allergic, and diabetes mellitus II type. Healthy patients were included in the fourth group. Bacteriological examinations of faeces were performed on 120 patients before and after Choratan was prescribed with an average dosage of 4-6g a day for 8 weeks. Results: In all the groups, we observed improvements like the increase of normal microflora totally in 63.2%-68.3% and the decrease of conditionally pathogenic and pathogenic bacteria totally in 70.3%-100%. The mean amounts of all microorganisms were improved with statistically significant differences. 77.3% of patients noticed improvements in their conditions, which were more visible in healthy and allergic groups (87.1% and 82.4% respectively) and less impressive in patients with gastrointestinal diseases and diabetes (71.9% and 68.2% respectively).Conclusion: From the results, we can conclude Choratan has positive influence on gut microflora and common health statuses. However, these changes depend on the nature of the disease and initial degree of dysbiotic deviations. Accordingly, we encourage more detailed placebo-controlled investigations.Keywords: diseases; fermented foods; probiotics; bioactive food supplement, gut microflora; chronic diseases

scholarly journals Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Nutrients ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 1189 ◽  
Author(s):  
Francesca Melini ◽  
Valentina Melini ◽  
Francesca Luziatelli ◽  
Anna Grazia Ficca ◽  
Maurizio Ruzzi
Keyword(s):  
Production Systems ◽  
Fermented Milk ◽  
Fermented Foods ◽  
Scale Production ◽  
Dietary Recommendations ◽  
Healthy Diets ◽  
Health Promoting ◽  
Industrial Scale Production ◽  
Specific Food

Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide. Formation of antioxidant, bioactive, anti-hypertensive, anti-diabetic, and FODMAP-reducing components in fermented foods are mainly presented and discussed. Fermentation was found to increase antioxidant activity of milks, cereals, fruit and vegetables, meat and fish. Anti-hypertensive peptides are detected in fermented milk and cereals. Changes in vitamin content are mainly observed in fermented milk and fruits. Fermented milk and fruit juice were found to have probiotic activity. Other effects such as anti-diabetic properties, FODMAP reduction, and changes in fatty acid profile are peculiar of specific food categories.

Functional Foods of the Indian Subcontinent

2018 ◽  
pp. 452-480
Author(s):  
Jiwan S. Sidhu ◽  
Tasleem A. Zafar
Keyword(s):  
Functional Foods ◽  
Indian Subcontinent ◽  
Specific Area ◽  
Fermented Milk ◽  
Immune Functions ◽  
Omega 3 ◽  
Traditional Foods ◽  
Gastrointestinal Health ◽  
Current Thinking ◽  
History Of

The medicinal effects of food have been recognized on the Indian subcontinent since many centuries. The current thinking on functional foods can easily be applied to many traditional Indian subcontinent foods as these are based on whole grains, legumes, oilseeds, nuts, vegetables, fruits, spices, condiments, and many fermented milk products. Consumption of such foods on a regular basis not only provides most of nutrients in adequate quantities but also improve gastrointestinal health, boost immune functions, improve bone health, lower cholesterol, oxidative stress, reduce the risk of cardiovascular diseases, various types of cancers, neurodegenerative diseases, ill-effects of obesity, and metabolic syndrome. Various chemical and biological components present in Indian subcontinent traditional foods, such as phytochemicals, dietary fiber, oligosaccharides, lignins, omega-3 fatty acids, phenolics, flavonoids, carotenoids, and probiotic bacteria play an important role in improving the health of consumers of these foods. The history of Indian traditional foods has been adequately reviewed by Srinivasan (2011). The traditional food habits of each specific area of the Indian subcontinent have been influenced by the culture and the availability of locally grown food materials. Some of the important functional foods of India subcontinent will be briefly discussed in this chapter.

scholarly journals A Survey of Kocho Processing Practice and Challenges to Scientific Developments

2021 ◽  
Vol 6 (2) ◽  
Keyword(s):  
Moisture Content ◽  
Pathogenic Bacteria ◽  
Food Product ◽  
Nutrient Loss ◽  
Fermented Foods ◽  
High Moisture Content ◽  
High Moisture ◽  
Consumer Safety ◽  
Plant Processing

Kocho is a food product made from the decortication and fermentation of enset parts. A quarter of Ethiopia’s population lived in the south and south-western parts of the country, where staples or co-staples were used as a food source. Kocho preparation consists of several steps, all of which are still carried out using indigenous knowledge and traditional practices. Despite its benefits, enset plant processing for food preparation is time consuming, unsanitary, requires a long fermentation period, is low in protein, and has a strong odor. The unusual sensory characteristics are the result of microbial spoilage caused by Kocho’s high moisture content. High moisture content encourages the growth of spoilage microorganisms, which produce unpleasant organic compounds. Kocho’s nutritional and organoleptic properties may thus be process-related. Nutrient loss and time-consuming fermentation processes are common and vary by location. Furthermore, accurate understanding and introduction of these processes in both enset growing and nongrowing regions can help to improve, standardize, and increase the process’s utilization in order to contribute to the country’s food security. However, there has been little research on the preservation of kocho by chemical ingredients and natural species, as well as microbes involved in fermentation and spoilage. Furthermore, very few studies on the effect of biochemical and the role of fermentation on the degradation of anti-nutritional factors have been reported. It can be stored for years and, like other fermented foods, can inhibit the growth of pathogenic bacteria, extending product shelf-life while ensuring consumer safety. Above all, this review is being conducted with the goal of reviewing the kocho processing practices and challenges to Scientific developments. Similarly, the document attempts to provide a brief description of its common characteristics in terms of microbial, biochemical, and fermentation conditions.

Functional Foods of the Indian Subcontinent

2017 ◽  
pp. 347-375
Author(s):  
Jiwan S. Sidhu ◽  
Tasleem A. Zafar
Keyword(s):  
Functional Foods ◽  
Indian Subcontinent ◽  
Specific Area ◽  
Fermented Milk ◽  
Immune Functions ◽  
Omega 3 ◽  
Traditional Foods ◽  
Gastrointestinal Health ◽  
Current Thinking ◽  
History Of

The medicinal effects of food have been recognized on the Indian subcontinent since many centuries. The current thinking on functional foods can easily be applied to many traditional Indian subcontinent foods as these are based on whole grains, legumes, oilseeds, nuts, vegetables, fruits, spices, condiments, and many fermented milk products. Consumption of such foods on a regular basis not only provides most of nutrients in adequate quantities but also improve gastrointestinal health, boost immune functions, improve bone health, lower cholesterol, oxidative stress, reduce the risk of cardiovascular diseases, various types of cancers, neurodegenerative diseases, ill-effects of obesity, and metabolic syndrome. Various chemical and biological components present in Indian subcontinent traditional foods, such as phytochemicals, dietary fiber, oligosaccharides, lignins, omega-3 fatty acids, phenolics, flavonoids, carotenoids, and probiotic bacteria play an important role in improving the health of consumers of these foods. The history of Indian traditional foods has been adequately reviewed by Srinivasan (2011). The traditional food habits of each specific area of the Indian subcontinent have been influenced by the culture and the availability of locally grown food materials. Some of the important functional foods of India subcontinent will be briefly discussed in this chapter.

From Waste Lands to Wasted Lives: Enclosure as Aesthetic Regime and Property Regime

2019 ◽  
pp. 141-194
Author(s):  
Jennifer Wenzel
Keyword(s):  
John Locke ◽  
Historical Context ◽  
Climate Science ◽  
East India Company ◽  
Raw Material ◽  
Waste Land ◽  
History Of ◽  
Resource Logics ◽  
Colonial Capitalism

This chapter traces relationships between material processes and cultural logics of enclosure. Waste land—land not under cultivation, producing no revenue for the state—was the raw material of colonial capitalism. Waste also names the by-products of such transformations: lives and lands laid waste. These processes entail ways of seeing and knowing; aesthetic regimes help to naturalize property regimes. The literary personification of nature (as in the pathetic fallacy) is bound up with the objectification of humans: aesthetic renderings of landscape can reinforce a dehumanizing, anti-commons common sense. These resource logics understand nature as separate from humans, disposed for their use, and subject to their control. The chapter considers the role of European imperialism in consolidating ideas about nature and natural resources, situating new materialist accounts of non-human agency within a broader historical context. Mahasweta Devi’s “Dhowli” anchors an examination of a worldwide history of waste, which begins (for John Locke) when “all the world was America.” Devi’s story bears the traces of successive waves of conquest and enclosure in India and offers an Anthropocene allegory avant la lettre—which the chapter juxtaposes with East India Company officials’ observations of the effects of deforestation, a foundation for modern climate science.

A ROLE OF DENDRIMERS IN DRUG DELIVERY FOR CANCER THERAPY

2021 ◽  
pp. 09-16
Author(s):  
KRISHNA KUMAR ◽  
ARPITA SINGH ◽  
AMRESH GUPTA
Keyword(s):  
Drug Delivery ◽  
Cancer Therapy ◽  
Electrostatic Interactions ◽  
Tumor Targeting ◽  
Therapeutic Agents ◽  
Conventional Chemotherapy ◽  
Anti Cancer ◽  
Different Types ◽  
History Of

In the history of nanotechnology, Dendrimers are rolling in as a highly tempting class of drug delivery system for cancer therapy. Dendrimers are the best and smart choice as Nanocarriers to deliver one or more therapeutic agents safely and selectively to cancer cells. Dendrimers that have remarkable properties including membrane interaction, monodispersity, well-defined size, shape and molecular weight, etc. Functional groups that are present in the Dendrimers exterior also permit other chemical moieties that can actively target certain diseases which are now widely used as tumor-targeting strategies. There are three ways by which drugs interact with dendrimers, (a) physical encapsulation, (b) electrostatic interactions, and (c) covalent conjugations. This review represents the advantages of Dendrimers over conventional chemotherapy, toxicity, and its management. The anti-cancer drugs are delivered by using Dendrimers and recent advances in drug delivery by different types of Dendrimers.

Elaborating the role of reflection and individual differences in the study of folk-economic beliefs

2018 ◽  
Vol 41 ◽  
Author(s):  
Kevin Arceneaux
Keyword(s):  
Decision Making ◽  
Individual Differences ◽  
Cognitive Processes ◽  
Evolutionary History ◽  
Behavioral Responses ◽  
History Of ◽  
Economic Beliefs

AbstractIntuitions guide decision-making, and looking to the evolutionary history of humans illuminates why some behavioral responses are more intuitive than others. Yet a place remains for cognitive processes to second-guess intuitive responses – that is, to be reflective – and individual differences abound in automatic, intuitive processing as well.

The role of a family history of adenocarcinomas in patients with Barrett oesophagus

2001 ◽  
Vol 120 (5) ◽  
pp. A442-A442
Author(s):  
P TSIBOURIS ◽  
M HENDRICKSE ◽  
P ISAACS
Keyword(s):  
Family History ◽  
History Of ◽  
Barrett Oesophagus
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