China
Africa
Explore chapters and articles related to this topic
Production of Fermented Foods
Published in Nduka Okafor, Benedict C. Okeke, Modern Industrial Microbiology and Biotechnology, 2017
Nduka Okafor, Benedict C. Okeke
Tempeh is a popular Indonesian food made by fermenting soybean with strains of Rhizopus. Especially in the Indonesian Island of Java, tempeh is a key protein source and 30–120 g is consumed daily per person. It therefore replaces meat in the grain-centered local meal.
Rise of the Microbial World: An Economic Point of View
Published in Jyoti Ranjan Rout, Rout George Kerry, Abinash Dutta, Biotechnological Advances for Microbiology, Molecular Biology, and Nanotechnology, 2022
Probiotics refer to live microbes that provide potential health benefits when administered in sufficient amounts to the host. These may be similar or different from the naturally occurring beneficial microbes present in our gut and are supplied in the form of manufactured products such as food additives, dietary supplements, drugs, etc. (Song et al., 2012). Although humans have been aware of numerous beneficial effects of consuming fermented foods like milk since Vedic times even before the discovery of microbes, the scientific evidence came when Metchnikoff in 1908 published the book entitled- “The prolongation of life” where the consumption of fermented milk containing healthy bacteria, Lactobacilli was emphasized for a prolonged life span (Raghuwanshi et al., 2015). He stated that the bacteria dwelling in the human bowel degrades protein (putrefaction) and releases some toxic substances such as amine, indoles, ammonia into vascular and nervous systems which accelerate the aging process and these were identified for the cause of autointoxication (Mackowiak, 2013; Tannock, 2004). Gram-positive bacteria Lactobacillus and Bifidobacterium are some of the notable probiotic groups recognized to date (Behnsen et al., 2013). The most popular probiotics are Lactobacillus acidophilus, L. casei, L. helviticus, L. plantarum, L. fermentum, L. bulgaricus, Bifidobacterium breve, B. bifidum, B. longum, Enterococcusfaecalis. The probiotic strains are predominantly of bacterial origin; however, it could also belong to yeasts (Raghuwanshi et al., 2015). For instance, certain yeasts like Saccharomyces boulardii have been reported to exhibit probiotic properties (Stamatova and Meurman, 2009). These probiotics have not been reported to cause any harm or disease and are categorized under “generally regarded as safe” organisms. The potential health impact of microbes ranges from immunomodulation, respiratory, gastrointestinal functions, and releasing antimicrobial substances such as bacteriocins or metabolites such as acetic acid and lactic acid and has shown intrinsic properties of antigenotoxicity, antimutagenicity, and anticarcinogenicity (Song et al., 2012; Behnsen et al., 2013). It prevents and/or reduces the prevalence of gastrointestinal and extraintestinal disorders, infectious diarrhea, irritable bowel syndrome, inflammatory bowel disease, vaginal infections, and lactose intolerance (de Vrese et al., 2001; Marteau et al., 2002; Reid et al., 2001; Isolauri et al., 2001). Probiotics also inhibit oral pathogens in childhood (Twetman et al., 2008). Probiotics containing foods are mostly available in the markets as yogurt, fermented milk, miso, tempeh, cheese and vegetable, fruit, meat-based products (Song et al., 2012). Consumption of fermented dairy products is associated with reduced occurrence of colon cancer due to inhibition of bacterial growth responsible for the conversion of procarcinogen into a carcinogen (Vasiljevic and Shah, 2008).
Recapitulate genistein for topical applications including nanotechnology delivery
Published in Inorganic and Nano-Metal Chemistry, 2022
Afroz Jahan, Juber Akhtar, Neha Jaiswal, Asad Ali, Usama Ahmad
A soybean, a cholesterol-free, high-protein plant, contains the highest genistein (4′, 5,7-trihydroxyisoflavone). Genistein is found in pint-sized amounts in a variety of legumes, including chickpeas (garbanzo beans). Soy-based foods, such as soy-based newborn child formularies, soya-milk, tofu, soy protein isolates, textured soy protein, tempeh, and miso, contain genistein in various proportions. Soy is made up of 53% soy protein. Textured soy protein (TSP) is a defatted soy meat that is used in sausages, hot dogs, hamburgers, meatballs, and meat loafs. TSP can include 50–70% soy protein, depending on the original soy material utilized. Soy protein isolates (SPI) comprise 90% soy protein and are utilized in the production of superior diet items such as newborn formulas, sports drinks, energy bars, bodybuilding, beverages, and special diets for the sick. Alfalfa and clover sprouts, broccoli, barley meal, cauliflower and sunflower, caraway, and clover seeds are examples of other plant foods that contain genistein. The first time genistein was isolated from dyer’s broom was in 1899, or the substance was officially named Genista tinctoria from the nonspecific term. The concentration of genistein in the bulk of soy nutrition components varies from 0.2 to 1 mg/g, and it is usually found as various glycosidic conjugate formulas. Genistein was also identified in tri-folium species, but it was protected against a wide range of microorganisms in the fermentation broth (Streptomyces sp. and Pseudomonas sp).[23]