Fermented food in the context of a healthy diet: how to produce novel functional foods?

REVIEW URRENT C OPINION

Fermented food in the context of a healthy diet: how to produce novel functional foods? Fre´de´ric Leroy and Luc De Vuyst

Purpose of review This review presents an overview of recent studies on the production of functional fermented foods, of both traditional and innovative natures, and the mapping of the functional compounds involved. Recent findings The functional aspects of fermented foods are mostly related to the concept of probiotic bacteria or the targeted microbial generation of functional molecules, such as bioactive peptides, during food fermentation. Apart from conventional yoghurt and fermented milks, several fermented nondairy foods are globally gaining in interest, in particular from soy or cereal origin, sometimes novel but often originating from ethnic (Asian) diets. In addition, a range of functional nonmicrobial compounds may be added to the fermented food matrix. Overall, a wide variety of potential health benefits is being claimed, yet often poorly supported by mechanistic insights and rarely demonstrated with clinical trials or even animal models. Summary Although functional foods offer considerable market potential, several issues still need to be addressed. As most of the studies on functional fermented foods are of a rather descriptive and preliminary nature, there is a clear need for mechanistic studies and well controlled in-vivo experiments. Keywords fermented foods, lactic acid bacteria, nutraceuticals, probiotics, starter cultures

INTRODUCTION The development of functional foods is a main innovation trend in contemporary food markets, often with a particular interest in fermented foods. In Italy, for instance, ‘health yoghurts’ represent the chief segment of the functional food market [1]. Although fermented milks are the most common vehicles for functional components [2], fermented soy products, cereals, vegetables, and fruit juices are also an option [3]. The concept of functional fermented meats offers an interesting case [4], as they may contain conjugated linoleic acid, L-carnitine, carnosine, creatine, taurine, and ubiquinone [5]. Yet, their marketing may be problematic because of the negatively perceived health status of processed meats [4]. Apart from nutritional values, subjective contexts should not be ignored. Consumer acceptance is often poorly understood, leading to massive failure rates upon commercialization of novel functional foods. Market-oriented approaches are thus of prime importance for commercial success. As an example, functional fermented cereal www.co-clinicalnutrition.com

beverages that target young women with relatively high incomes need to stress both ‘flavour’ and ‘health’ parameters [6 ]. Legal boundaries may be restrictive too, as for probiotic foods in the European Union [2]. ‘Traditional’ fermented foods are often linked to the framework of functional foods, of which the perceived health benefits may nevertheless be due to contemporary constructions by Western media and companies [7 ]. Persistent references to the health-promoting effects of all sorts of artisan and ethnic fermented foods are common, as for the &

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Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium Correspondence to Luc De Vuyst, Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium. Tel: +32 2 6293245; fax: +32 2 6292720; e-mail: [email protected], [email protected] Curr Opin Clin Nutr Metab Care 2014, 17:574–581 DOI:10.1097/MCO.0000000000000108 Volume 17 Number 6 November 2014

Copyright © Lippincott Williams & Wilkins. Unauthorized reproduction of this article is prohibited.

Fermented fo od in the context of healthy diet Leroy and De Vuyst

KEY POINTS Selected microbial cultures may generate functionalities in fermented foods. Probiotic aspects are predominantly targeted but other functionalities exist. Scientific proof is mostly based on preliminary in-vitro indications and hence more controlled in-vivo studies are required.

alleged hypocholesterolemic effects of the fermented milks consumed by the Maasai [8]. Comparable perceptions exist with respect to traditional Asian diets [9]. Kimchi, for instance, is believed to exert anticancer, antiobesity, antiaging, and anticonstipation properties and to lead to the promotion of colorectal, brain, and skin health [10]. Likewise, kombucha is said to protect against a vast number of diseases [11]. Folk beliefs obviously play a large part in this discussion, whereas the scientific foundation of these claims is not that solid. Yet, the use of traditional elements opens perspectives for product innovation, as for fermented Bambara groundnut milk being an alternative to dairy or soy-based beverages [12].

Product formulation

In this overview, strategies to produce functional fermented foods are presented, as reflected by studies published since 2013 (Fig. 1 and Table 1). As such products are manufactured via fermentation, the application of functional starter cultures is central [13]. Such cultures may be probiotic as such, but may also lead to increases in bioactive compounds during production. Instead, functional compounds may be added as an ingredient or harmful compounds may be removed, as is also the case for functional nonfermented foods.

ADDITION OF PROBIOTIC MICROORGANISMS TO THE FOOD A first obvious strategy to generate functional fermented foods is to include established probiotic strains of lactic acid bacteria or bifidobacteria [14]. As probiotic microorganisms often display slow growth in foods, they are usually not able to lead the fermentation process and are therefore added to classical starter cultures [15,16]. This should be done in sufficiently high amounts, as several food organizations have set minimum doses of six to seven log colony forming units per gram of end-product to be effective [17]. Verification of survival during production and storage is therefore crucial, as processing factors and ingredients, such as added fruit

Process adjustments

Evaluation

Generation of functional compounds e.g., bioactive peptides, antioxidants

Reduction of harmful ingredients

Traditional and ethnic foods

e.g., salt, nitrite, saturated fat

e.g., kefir, kimchi, sufu

Common functional ingredients

Mainstream fermented foods

e.g., probiotics, inulin, fibre

e.g., yoghurt, cheese, olives

Innovative functional ingredients

Novel fermented food products

Human studies

e.g., phytochemicals, lutein, functional starter cultures

e.g., fermented shrimp waste, fermented sea snail

(rare, mostly for probiotics)

Sensory tests, consumer acceptance and legal issues

In-vitro models (often)

Animal models (sometimes)

Removal of undesirable compounds e.g., stachyose, sucrose, lactose

FIGURE 1. Strategies for the generation of functional fermented foods. 1363-1950 ß 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins

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Functional foods and dietary supplements Table 1. Nonexhaustive list of recent studies exploring the incorporation of (potential) functionalities in fermented foods Strategy

Functional entities involved

Food type

Reference

Addition of probiotic qualities

Probiotic strains

Gruel (rice, soy milk, and fruit fibre)

[16]

Microbial generation of functional compounds

Bioactive peptides

Anticarcinogenic exopolysaccharides Aglycone isoflavones g-Aminobutyric acid

Addition of nonmicrobial ingredients

[31,34,81 ,82,83,84 ]

Kefir

[33 ,35]

&

Fermented soy milk

[16,22,23]

Fermented cereal products

[16,24,25]

Fermented olives

[32]

Fermented cabbage

[31]

Fermented meats

[28,29]

Cottage cheese Fermented milk

[18] & [40 ]

Fermented soybeans

[42]

Fermented lentils

[43]

Fermented meat

[45]

Fermented cabbage

[46]

Fermented soy milk

[47]

Soy bread

[48]

Fermented adzuki bean milk

[49] [50] [57]

Factors improving glucose homeostasis

Fermented soybeans

[54 ,55]

Factors with hepatoprotective effects

Kombucha

[56 ]

Other factors (anticoagulation, anti-inflammatory, and/or antioxidant activities)

Fermented Fermented Fermented Fermented

Sodium selenite Plant sterols and stanols

Sponge bread Fermented milk

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lentils seaweed seafood products papaya

[43] [52] && && [53 ,63 ,65] [64] [66] [67]

Lutein

Fermented milk

[68]

Tea extract

Fermented soy milk

[69]

Yoghurt

[22,70]

Fermented milk

[71]

Fermented soy milk

[69]

Aloe vera succulent plant powder

Fermented milk

[73]

Soy protein or pea flour

Fermented milk

[74]

Soft cheese

[75]

Soft cheese

[79]

Replacement of sucrose by sweeteners


&&

&&

Fermented soybeans

juices or spices-derived phenolic compounds, may inactivate the cultures. As an example of a successful setup, commercial probiotic strains have been added to cottage cheese, showing satisfactory survival during 28 days of storage [18]. Survival of oxygen-sensitive strains can be improved via combinations with oxygen-consuming strains, microencapsulation, or by adding ascorbate, cysteine, or glucose oxidase [17]. Yet, the success of probiotic encapsulation depends on the applied technology, 576

[18]

Fermented milk

Fermented vegetables

Dietary fibres and prebiotics

Removal of undesirable compounds

Cottage cheese

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which requires optimization [19 ,20]. Moreover, probiotic-related additives, such as the potential oxygen scavenger glucose oxidase, need attention, as they may affect acidity and proteolysis [21]. Also, quality evaluation of the end-products is required, as probiotic microorganisms may cause sensorial effects through their metabolism or interactions with other microorganisms. Apart from the usual administration via dairy products, other fermented foods are gaining interest Volume 17 Number 6 November 2014



as probiotic vehicles, especially for consumers who are veganist, lactose-intolerant, or on cholesterolrestricted diets [3]. Common nondairy alternatives, often on a synbiotic basis, are provided by fermented soy [22,23] or cereal products [6 ,24,25], or combinations thereof [16]. Other examples include the addition of probiotic cultures to fermented vegetables and fruit juices, as well as meats [26,27]. Lactobacillus casei or paracasei and Lactobacillus rhamnosus strains, for instance, may perform well in fermented meat models and fuet [28,29]. &

SCREENING FOR PROBIOTIC POTENTIAL AMONG FOOD MICROBIOTA As an alternative to the above-mentioned strategy, microorganisms that are naturally present in fermented foods may be screened as to their probiotic potential [14]. This offers the advantage that the intended strains are already adapted to the food environment, enhancing viability during fermentation. Water kefir, for instance, seems to contain bifidobacteria among its natural microbiota [30]. Usually, a basic probiotic physiology is screened for in vitro, focussing on resistance to acidity and bile salts, adherence to colonocytes, production of antimicrobials, and/or lactase activity [15]. Such methodology has been applied on lactobacilli isolated from Chinese sauerkraut [31], fermented olives [32], and Tibetan kefir [33 ]. Likewise, a potential probiotic Enterococcus durans strain has been obtained from Tunesian fermented milk [34]. In kefir, interest in probiotic yeasts has also been expressed, as certain strains of Kluyveromyces marxianus and Saccharomyces cerevisiae display tolerance to acid and bile, adhere to epithelial cells, and transit through the gut of mice [35]. Such properties, which can easily be screened for, are nevertheless merely preliminary and thus insufficient to confer probiotic properties to a certain strain. Health benefits for the consumer should be shown through intervention studies with healthy humans [26]. &&

MICROBIAL GENERATION OF FUNCTIONAL COMPOUNDS IN THE FOOD A third microbial strategy selects for microorganisms that generate health-promoting compounds during fermentation. This approach often focuses on the release of bioactive peptides, which have the potential for antihypertensive, antioxidative, antiobesity, immunomodulatory, antidiabetic, hypocholesterolemic, and anticancer effects [36]. Functional and comparative genomics and proteomics offer possibilities for future developments in

this field [37,38]. Insights into the proteolytic systems of Lactobacillus helveticus and Streptococcus thermophilus are for instance of interest with respect to the generation but also stability of milk-derived bioactive peptides [39,40 ]. For cottage cheese, increased overall peptide formation due to the addition of specific strains of lactic acid bacteria may lead to the presence of peptides with bioactive potential, although this aspect has not been investigated in detail [18]. Although bioactive peptide generation in milk is certainly promising [41], nondairy sources also exist, for example, fermented soybeans [36,42], fermented lentils [43], sourdoughs [44], and fermented meats [38,45]. Several other examples of functional compound generation by food-compatible bacteria have been described. For instance, a Lactobacillus plantarum strain from Chinese pickled cabbage was shown to produce an exopolysaccharide with potential antitumor activity [46]. Addition of a strain of L. plantarum or S. thermophilus to soy milk enables the transformation of isoflavones into more bioavailable aglycone isoflavones, which promote the relaxation factors of vascular endothelial cells [47]. Similarly, soy breads may be used as a delivery system for aglycone isoflavones [48]. The production of g-aminobutyric acid, a neurotransmittor that plays a role in the regulation of muscle tone and neuronal excitability, has also been receiving considerable attention. Increased levels of this compound have been obtained when adzuki bean milk beverage is fermented with mixed cultures of Lactococcus lactis and L. rhamnosus [49], whereas an L. rhamnosus strain isolated from Chinese traditional fermented vegetables displays g-aminobutyric acid production under submerged fermentation [50]. Another example is the production of conjugated linoleic acid by strains of bifidobacteria and lactic acid bacteria in fermented milks or meats, although some technological bottlenecks remain [51]. Sometimes, the generated functionalities have not been directly linked to specific compounds. During seaweed fermentation with a strain of Enterococcus faecium, for instance, factors are produced that lead to anticoagulation and antioxidant activities [52]. Presumably, this is caused by the breakdown of polysaccharides and polyphenol release, respectively. Other industrial bacteria than lactic acid bacteria may also be of use, as suggested by the capacity of Bacillus licheniformis strains to generate antioxidant compounds during fermentation of shrimp head waste, yielding a potential ingredient for functional food formulation, for instance as seafood seasoning [53 ]. It has been suggested that this species causes the antidiabetic actions and cognitive-stimulating

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Functional foods and dietary supplements

functions of chungkookjang, a traditional fermented soybean product [54 ,55]. Application of Bacillus subtilis strains improves antioxidant activity during lentil fermentation by increasing the phenolic content [43] and leads to bioactive peptide formation in fermented soybean meal [42]. Finally, Gluconobacter strains may add functionality to kombucha by producing D-saccharic acid-1,4-lactone, with potential hepatoprotective effects [56 ]. In addition to bacteria, fungi have been reported to confer functionalities. In sufu, a soybean food on the basis of fungal fermentation, increases are found in the levels of both g-aminobutyric acid and angiotensin I-converting enzyme inhibitors during ripening [57]. The Monascus genus has often been explored, as it is used in the production of several East-Asian fermented foods, such as red mould rice or postfermented tea. It can produce the antioxidant dimerumic acid [58], as well as pigments with hypolipidemic, anti-inflammatory, and antidiabetic effects, such as monascin and ankaflavin [59,60]. Although safety and mutagenicity of such products have been assessed [61 ], this approach needs to be addressed with care, as cytotoxic compounds may also be generated by Monascus, including monacolin analogs and mycotoxins [62]. In addition, an innovative fermented sea snail product with anti-inflammatory activity was produced through fermentation with the mushroom Cordyceps militaris [63 ]. With respect to yeast-based fermentations, it has been demonstrated that fermented papayas contain interesting levels of antioxidant activity, although the exact link with the fermentation process is unclear [64]. Yeast-generated antioxidant activity may also play a role in the oxidative stabilization of omega-3 fatty acids during the fermentation of seafood paste [65]. &

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FUNCTIONAL NONMICROBIAL INGREDIENTS Producers may envisage the addition of functional nonmicrobial ingredients, such as vitamins, minerals, antioxidants, or essential fatty acids. For instance, sodium selenite added prior to sponge bread production is converted by yeasts into selenomethionine, improving the bioavailability of selenium [66]. Other documented possibilities include plant stanols and sterols [67], lutein [68], tea extract [69], and dietary fibres [70]. Prebiotics, such as inulin-type fructans, are a particularly attractive subset of fibres. In fermented dairy and soy products, they may enhance survival of probiotic and starter culture strains [1,22,71], but not always so [72]. Addition of Aloe vera succulent plant powder also may promote the survival of potential probiotic 578


strains as well as their proteolytic generation of angiotensin I-converting enzyme inhibitors [73]. A less dedicated approach consists of the addition of soy protein or pea flour to dairy products to increase protein value, fibres, and unsaturated fats [74,75]. Because of technological or marketing reasons, the addition of functional compounds is not always compatible with the food matrix and microbiota, or with consumer expectations. For instance, the addition of stevia glycosides may exert strainspecific inhibitory effects on Lactobacillus reuteri [76 ]. Regarding consumer issues, affective acceptance of reduced-sugar yoghurt is lower with added visible cereal-derived fibre than with inulin, with cereal size and taste being important factors [70]. In addition, inulin-type fructans and fructooligosaccharides have been described to reduce the aftertaste and improve the sweetness of fermented soy drinks [22]. Careful adjustment of the formulation to the technological requirements and market expectations is thus needed. Specific technologies are available to facilitate this process, including microencapsulation, edible coatings with active ingredients, and vacuum impregnation [1]. The incorporation of lipophilic bioactive components is particularly challenging, as is the case for omega3 fatty acids, conjugated linoleic acids, oil-soluble vitamins, carotenoids, flavonoids, and phytosterols [77]. Techniques to reduce the bitterness of phytochemicals also exist, based on blocking, inhibiting, suppressing, minimizing and masking taste-inducing mechanisms [78]. &

REMOVAL OF UNDESIRABLE COMPOUNDS Compounds that are undesired by certain consumers may be reduced or removed. Examples include salt, saturated fat, gluten, sucrose, and lactose. Legislation sometimes enforces defined reduction rates as to allow for the formulation of food claims, for instance a minimum of 30% reduction of sugar [70]. For probiotic soft cheese, it has been verified that replacement of sucrose by sweeteners does not disturb the viability of the starter and probiotic cultures [79]. As another example, prebiotics such as long-chain inulin are interesting as fat mimetics or replacers in low-fat dairy desserts [17]. With respect to fermented meats, replacement of pork back-fat by plant oils can reduce the proportion of saturated fatty acids. This has been explored for nonfermented UK-style sausages [80], but may also be an option for salami-type products. Of course, this implies that no significant differences in eating quality would be obtained and that shelf life would not be affected because of lipid oxidation effects. Volume 17 Number 6 November 2014



LIMITATIONS AND NEED FOR EXPERIMENTAL VALIDATION

12 weeks may reduce visceral fat in overweight adults [85].

Fermented foods are to be considered functional only when they demonstrably improve target functions in the body and lead to health and well-being. Regrettably, most of the above-mentioned studies are of a preliminary nature and are often based on in-vitro approximations. For a true estimation of functional benefits, a more sound exploration of these food products is needed on the basis of feeding studies and human intervention or clinical trials, preferably including the intended food product, primarily to take into account matrix effects. Such studies should directly relate the effects to in-vivo parameters and meaningful markers for health and disease, such as mediation of immune responses, prevention or reduction of infections, lowering of serum cholesterol fractions, reduction of bloating, improvement of lactose intolerance, etc. [15]. Wellcontrolled experiments using animal models offer some useful indications, albeit with limited validity concerning extrapolation to humans. For instance, it has been shown that monascin and ankaflavin, derived from Monascus-fermented products, exert hypolipidemic and anti-inflammatory effects in mice with nonalcoholic fatty liver disease [60]. Also, supplementation of pair-treated cohorts of rats with Lactobacillus acidophilus LA-14 and Bifidobacterium longum BL-05 attenuates immune depression due to exhaustive exercise [81 ]. Remarkably, this is more effective for probiotic yoghurts than for probiotic whey beverages, confirming the relevance of matrix effects. In spontaneously hypertensive rats, milk fermented with strains of Lc. lactis reduces plasma low-density lipoprotein cholesterol and triglyceride contents [82]. In-vivo lowering of cholesterol has also been obtained, when fermented milk containing a potentially probiotic L. plantarum strain was administered to mice [31]. With respect to human trials, probiotics have received most attention [14]. For instance, the effect of a 4-week administration of L. casei Shirota on constipation has been investigated in a randomized, double-blind, placebo-controlled study, but results were inconclusive [83]. Also, a 4-week intake of a probiotic-containing fermented milk product by healthy women shows a modulation of the brain activities involved in processing of emotion and sensation [84 ]. Functional nonmicrobial compounds have also been addressed. Lutein-enriched fermented milk may improve the resistance of DNA to damage and the capacity of DNA repair in lymphocytes, without displaying genotoxic effects [68]. Another study claims that daily supplementation of the fermented soybean product doenjang for

CONCLUSION The scientific and technological development of the concept of functional fermented foods is ongoing. A variety of possible strategies to produce novel products exists, on the basis of different mechanisms and functional compounds found through in-vitro research. Traditional foods and their microbial communities are often explored, especially by research groups from Asia. Yet, the scientific foundations are often very shallow and more dedicated research based on animal models and human trials is needed to yield sufficient credibility to the concept. Acknowledgements The authors acknowledge their financial support of the Research Council of the Vrije Universiteit Brussel (OZR, SRP, IRP, and IOF projects, in particular the HOA project ‘Artisan quality of fermented foods: myth, reality, perceptions, and constructions’), the Research Foundation Flanders (FWO) and the Hercules Foundation. Conflicts of interest There are no conflicts of interest.

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Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiol 2014; 37:2–10. 45. Castellano P, Aristoy MC, Sentandreu MA´, et al. Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne Lactobacillus. J Proteomics 2013; 89:183–190. 46. Wang K, Li W, Rui X, et al. Characterization of a novel exopolysaccharide with antitumor activity from Lactobacillus plantarum 70810. Int J Biol Macromol 2014; 63:133–139. 47. Cheng CP, Tsai S-W, Chiu CP, et al. The effect of probiotic-fermented soy milk on enhancing the NO-mediated vascular relaxation factors. J Sci Food Agric 2013; 93:1219–1225. 48. Ahn-Jarvis JH, Riedl KM, Schwartz SJ, Vodovotz Y. Design and selection of soy breads used for evaluating isoflavone bioavailability in clinical trials. J Agric Food Chem 2013; 61:3111–3120. 49. Liao W-C, Wang C-Y, Shyu Y-T, et al. Influence of preprocessing methods and fermentation of adzuki beans on g-aminobutyric acid (GABA) accumulation by lactic acid bacteria. J Funct Foods 2013; 5:1108–1115. 50. Lin Q. Submerged fermentation of Lactobacillus rhamnosus YS9 for g-aminobutyric acid (GABA) production. Braz J Microbiol 2013; 44:183– 187. 51. Gorissen L, Leroy F, De Vuyst L, et al. Bacterial production of conjugated linoleic and linolenic acid in foods: a technological challenge. Crit Rev Food Sci Nutr 2014. [Epub ahead of print] 52. Shobharani P, Halami PM, Sachindra NM. Potential of marine lactic acid bacteria to ferment Sargassum sp. for enhanced anticoagulant and antioxidant properties. J Appl Microbiol 2013; 114:96–107. 53. Mao X, Liu P, He S, et al. Antioxidant properties of bio-active substances from && shrimp head fermented by Bacillus licheniformis OPL-007. Appl Biochem Biotechnol 2013; 171:1240–1252. An illustration of the potential of innovative fermentation processes in view of the development of functional foods and food supplements. 54. Yang HJ, Kwon DY, Moon NR, et al. Soybean fermentation with Bacillus & licheniformis increases insulin sensitizing and insulinotropic activity. Food Funct 2013; 4:1675–1684. This study deals with less-studied functional bacteria from traditional fermented foods, in casu the antidiabetic effect of Bacillus strains via adipocyte models. 55. Yang HJ, Kwon DY, Kim HJ, et al. Fermenting soybeans with Bacillus licheniformis potentiates their capacity to improve cognitive function and glucose homeostasis in diabetic rats with experimental Alzheimer’s type dementia. Eur J Nutr 2014. [Epub ahead of print] 56. Wang Y, Ji B, Wu W, et al. Hepatoprotective effects of kombucha tea: & identification of functional strains and quantification of functional components. J Sci Food Agric 2014; 94:265–272. This study deals with less-studied compounds generated through fermentation (in casu the in-vivo effects of D-saccharic acid-1,4-lactone generated by Gluconobacter strains). 57. Ma Y, Cheng Y, Yin L, et al. Effects of processing and NaCl on angiotensin Iconverting enzyme inhibitory activity and g-aminobutyric acid content during sufu manufacturing. Food Bioprocess Technol 2013; 6:1782–1789. 58. Lee B-H, Pan T-M. Dimerumic acid, a novel antioxidant identified from Monascus-fermented products exerts chemoprotective effects. J Funct Foods 2013; 5:2–9. 59. Hsu WH, Pan TM. Treatment of metabolic syndrome with ankaflavin, a secondary metabolite isolated from the edible fungus Monascus spp. Appl Microbiol Biotechnol 2014; 98:4853–4863. 60. Hsu WH, Chen TH, Lee BH, et al. Monascin and ankaflavin act as natural AMPK activators with PPARa agonist activity to down-regulate nonalcoholic steatohepatitis in high-fat diet-fed C57BL/6 mice. Food Chem Toxicol 2014; 64:94–103. 61. Hsu LC, Hsu YW, Hong CC, Pan TM. Safety and mutagenicity evaluation of & red mold dioscorea fermented from Monascus purpureus NTU 568. Food Chem Toxicol 2014; 67:161–168. Although no hazards were detected, this study indicates the need for safety evaluation of functional compounds generated via less-studied fermentation processes. 62. Liu MT, Wang AL, Sun Z, et al. Cytotoxic monacolin analogs from Monascus purpureus-fermented rice. J Asian Nat Prod Res 2013; 15:600–609.

Volume 17 Number 6 November 2014


Fermented fo od in the context of healthy diet Leroy and De Vuyst 63. Joung HJ, Kim YS, Hwang JW, et al. Anti-inflammatory effects of extract from Haliotis discus hannai fermented with Cordyceps militaris mycelia in RAW264.7 macrophages through TRIF-dependent signaling pathway. Fish Shellfish Immunol 2014; 38:184–189. This study deals with innovative fermentation processes, in casu the use of a mushroom to ferment sea snail. 64. Somanah J, Bourdon E, Rondeau P, et al. Relationship between fermented papaya preparation supplementation, erythrocyte integrity and antioxidant status in prediabetics. Food Chem Toxicol 2014; 65:12–17. 65. Hamaoka N, Shimajiri J, Abe M, et al. Oxidative stability of lipids rich in EPA and DHA extracted from fermented scallop ovary. J Food Sci 2013; 78:C1348–1353. 66. Lazo-Ve´lez MA, Gutie´rrez-Dıáz VA, Ramı´rez-Medrano A, et al. Effect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads. J Cereal Sci 2013; 58:164–169. 67. Garcia-Lattas G, Cilla A, Higueras L, et al. The effect of enriching milk-based beverages with plant sterols or stanols on the fatty acid composition of the products. Int J Dairy Technol 2013; 66:437–448. 68. Herrero-Barbudo C, Soldevilla B, Pe´rez-Sacristań B, et al. Modulation of DNA-induced damage and repair capacity in humans after dietary intervention with lutein-enriched fermented milk. PLoS One 2013; 8:e74135. 69. Zhao D, Shah NP. Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage. Food Chem 2014; 158:262–269. 70. Hoppert K, Zahn S, Ja¨necke L, et al. Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber. Int Dairy J 2013; 28:1–7. 71. Bedani R, Campos MM, Castro IA, et al. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. J Sci Food Agric 2014; 94:119–125. 72. Mituniewicz-Malek A, Ziarno M, Dmytro´w I. Incorporation of inulin and transglutaminase in fermented goat milk containing probiotic bacteria. J Dairy Sci 2014; 97:3332–3338. 73. Basannavar S, Pothuraju R, Sharma RK. Effect of Aloe vera (Aloe barbadensis Miller) on survivability, extent of proteolysis and ACE inhibition of potential probiotic cultures in fermented milk. J Sci Food Agric 2014. (doi: 10.1002/ jsfa.6615). [Epub ahead of print] 74. Zare F, Boye JI, Champagne CP, et al. Probiotic milk supplementation with pea flour: microbial and physical properties. Food Bioprocess Technol 2013; 6:1321–1331.

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75. Rinaldoni AN, Palatnik DR, Zaritzky N, Campderro´s ME. Soft cheese-like product development enriched with soy protein concentrates. Food Sci Technol 2014; 55:139–147. 76. Denina I, Semjonovs P, Fomina A, et al. The influence of stevia glycosides on & the growth of Lactobacillus reuteri strains. Lett Appl Microbiol 2014; 58:278–284. This study warns for the interference of (relatively) novel food ingredients with functionality. 77. McClements DJ. Utilizing food effects to overcome challenges in delivery of lipophilic bioactives: structural design of medical and functional foods. Expert Opin Drug Deliv 2013; 10:1621–1632. 78. Sun-Waterhouse D, Wadhwa SS. Industry-relevant approaches for minimising the bitterness of bioactive compounds in functional foods. Food Bioprocess Technol 2013; 6:607–627. 79. Esmerino EA, Cruz AG, Pereira EP, et al. The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose. J Dairy Sci 2013; 96:5512–5521. 80. Asuming-Bediako N, Jaspal MH, Hallett K, et al. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages. Meat Science 2014; 96:187–194. 81. Lollo PCB, Soares de Moura C, Neder Morato P, et al. Probiotic yogurt offers & higher immune-protection than probiotic whey beverage. Food Res Int 2013; 54:118–124. An immune-protective functionality is evaluated in an animal model, suggesting differences depending on the food matrix used. 82. Rodrı´guez-Figueroa JC, Gonza´lez-Co´rdova AF, Astiazaran-Garcıá H, et al. Antihypertensive and hypolipidemic effect of milk fermented by specific Lactococcus lactis strains. J Dairy Sci 2013; 96:4094–4099. 83. Mazlyn MM, Nagarajah LH, Fatimah A, et al. Effects of a probiotic fermented milk on functional constipation: a randomized, double-blind, placebo-controlled study. J Gastroenterol Hepatol 2013; 28:1141– 1147. 84. Tillisch K, Labus J, Kilpatrick L, et al. Consumption of fermented milk product && with probiotic modulates brain activity. Gastroenterol 2013; 144:1394– 1401. One of the few well designed studies investigating functionality (in casu modulation of brain activity) of a fermented food through human trials. 85. Cha YS, Yang JA, Back HI, et al. Visceral fat and body weight are reduced in overweight adults by the supplementation of doenjang, a fermented soybean paste. Nutr Res Pract 2013; 6:520–526.



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Functional Properties of Microorganisms in Fermented Foods.

A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods.

Emerald dragon bites vs veggie beans: Fun food names increase children's consumption of novel healthy foods.

A Novel Dietary Assessment Method to Measure a Healthy and Sustainable Diet Using the Mobile Food Record: Protocol and Methodology.

Health Benefits of Fermented Foods.

How to: Produce a Good Poster.

How to produce a service specification.

Adherence to the Mediterranean diet and consumption of functional foods among the Balearic Islands' adolescent population.

[Food neophobia: impact on food habits and acceptance of healthy foods in schoolchildren].

Invited review: Fermented milk as antihypertensive functional food.

Fermented Brown Rice Flour as Functional Food Ingredient.

Children's reaction to depictions of healthy foods in fast-food television advertisements.

Hybrid Search in Context: How to search for vegetables in the produce section and cereal in the cereal aisle.

Total diet studies: the identification of core foods in the United States food supply.

Establishing a food list for a Total Diet Study: how does food consumption of specific subpopulations need to be considered?

Donkey Milk for Manufacture of Novel Functional Fermented Beverages.

Foods and food components in the Mediterranean diet: supporting overall effects.

How to produce white light in a single-phase host?

Healthy food access for urban food desert residents: examination of the food environment, food purchasing practices, diet and BMI.

A Novel Millet-Based Probiotic Fermented Food for the Developing World.

Role of glycemic index in the context of an overall heart-healthy diet.

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages.

Taste education reduces food neophobia and increases willingness to try novel foods in school children.

Promoting "healthy" food in the context of internal regulation of eating: comment on Slusser et al.