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Therapeutic Properties of Fermented Foods and Beverages
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
There are numerous substrates and microorganisms involved in fermentation. However, the process of fermentation can be classified on the major end-product produced, such as: lactic acid fermentation, alcoholic fermentation, alkali fermentation and acetic acid fermentation. Lactic acid fermentation is carried out in the fermented milk and milk products, meat sausage, gundruk, sinki, etc., by lactic acid bacteria (LAB), where lactose is converted to lactic acid. Similarly, alcohol fermentation is carried out in cereal - based alcoholic beverages (such as: toddy and kanji) by yeast with production of ethanol from sugars. Whereas, acetic acid bacteria convert ethanol into acetic acid in certain soybean fermented products during acetic acid fermentation; and alkaline fermentation is carried out under alkaline conditions in certain soybean products.7
What Milk and Dairy Products Can Do for the Human Body
Published in Mehwish Iqbal, Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
One of the studies describes that signs of fermented dairy products have been established as early as 8000 BC in eastern parts of Europe and Asia Minor, promptly after the domestication of milk-producing animals (sheep, cow and goats) (Ray & Montet, 2017). Proofs of kefir intake were established in the Bronze Age tombs of China (Yang et al., 2014). The initial dairy food items resembling yoghurt were devised in Mesopotamia about 5000 to 6000 BC. Historians think the Thracian tribe Bizalti were the pioneers of intentionally manufacturing fermented dairy foods (Petrova et al., 2021). One more instruction related to the exploration for the commencement of lactic acid fermentation of dairy products is provided by the elucidation of Herodotus (Greek historian), in accordance with whom a group of old tribes of nomadic warriors (Scythians) used sour milk (Fisberg & Machado, 2015).
The Potential of Microbial Mediated Fermentation Products of Herbal Material in Anti-Aging Cosmetics
Published in Namrita Lall, Medicinal Plants for Cosmetics, Health and Diseases, 2022
Generally, four ubiquitous types of fermentation reactions are distinguished: lactic acid, acetic acid, alcohol/ethanol and alkaline fermentation. Lactic acid fermentation describes a process in which microorganisms such as yeast and bacteria convert carbohydrates into lactic acid, without requiring heat to initiate the reaction. Under anaerobic conditions, pyruvate generated from glycolysis is converted to pyruvic acid, which uses nicotinamide adenine dinucleotide hydrogen (NADH) to form lactic acid and nicotinamide adenine dinucleotide (NAD+). This type of fermentation is inexpensive and frequently used to preserve healthy foods such as yogurt, sauerkraut, pickles, and sourdough bread. In addition to lactic acid, lactic acid fermentation produces (in smaller quantities), acetic acid, ethanol, aromatic compounds, polysaccharides and enzymes (Doelle, 1975; Anal, 2019). Some examples of heterofermentative pathways producing lactic acid, acetate and alcohol using glucose as an example for hexose starting substrates or xylose as an example of pentose starting substrates are presented in Figure 2.6 and Figure 2.7.
Cassava toxicity, detoxification and its food applications: a review
Published in Toxin Reviews, 2021
Anil Panghal, Claudia Munezero, Paras Sharma, Navnidhi Chhikara
The effect of the type of microorganism (Saccharomyces cerevisiae, L. plantarum V22, Oenococcus oeni) used in fermentation on toxins reduction was observed by Milena et al. (2013). The selected microorganisms were inoculated for 48 h with grated cassava roots. S. cerevisiae was found to be more effective leading to 65.9% HCN reduction compared to L. plantarum V22 (50.9%), O. oeni (55.1%), and the mixed cultures (34.2%). The cyanide concentration between 2–3 ppm totally inhibits the growth of other microorganisms such as Escherchia coli and this resistance property favors lactic acid bacteria growth for fermented cassava (Kobawila et al. 2005). A decrease in pH is seen during lactic acid fermentation of cassava roots and this is the result of the formation of organic acids by lactic acid bacteria (Kobawila et al. 2005). Nutrients utilization by microorganisms or leaching out is responsible of the decrease in nutrient contents. Vitamin, protein, amino acid, and mineral levels after fermentation process depend on the type and condition of fermentation. The starch properties are altered by improving expansion behavior which makes it suitable for many food applications. The other effect of fermentation is the decrease of anti-nutrients present in cassava, i.e. phytates and tannins. Thus, it is recommended that fermentation along with fortification can be better approach for value addition of cassava.
Autointoxication and historical precursors of the microbiome–gut–brain axis
Published in Microbial Ecology in Health and Disease, 2018
What we would now call ‘bacteriotherapy’ is most famously associated with Elie Metchnikoff, a Ukrainian zoologist and microbiologist who was particularly interested in factors that could contribute to human longevity. Influenced by Bouchard’s autointoxication theory, Metchnikoff believed that ailments associated with the aging body, including dementia and neurasthenia, were caused by fermentations and putrefactions produced by colonic microbes, and he saw the colon as a highly problematic, even expendable, part of the human body [54]. He observed, however, that Bulgarian villagers who regularly drank fermented dairy products lived longer than others, and, aware of Pasteur’s work on the effect of lactic acid fermentation in preventing bacterial growth, Metchnikoff theorized that rather than removing the colon or attacking its content, people could instead consume lactic acid as a means of addressing the dangers of putrefactive intestinal bacteria. His views about the role of the intestinal microbiota in longevity and health were published in 1907, and his views on intestinal bacteria in 1910 [55]. His specific comments on ‘fighting microbes with microbes’ were made in 1912 [56]. But he had also made suggestions about ‘introducing useful microbes into the body’ in the form of kefir or soured milk in an earlier book, The Nature of Man, in 1903 [57].
New avenues in pancreatic cancer: exploiting microRNAs as predictive biomarkers and new approaches to target aberrant metabolism
Published in Expert Review of Clinical Pharmacology, 2019
Mjriam Capula, Giulia Mantini, Niccola Funel, Elisa Giovannetti
Pioneer Otto Warburg first revealed that metabolic differences exist between malignant tumor cells and adjacent normal cells. The neoplastic diseases are indeed characterized by a chronic and often uncontrolled cell proliferation which results in corresponding adjustments of energy metabolism in order to fuel cell growth and division. Despite the presence of oxygen, cancer cells switch from oxidative phosphorylation (OXPHOS) to the aerobic glycolysis, resulting in high rate glycolysis followed by lactic acid fermentation. Therefore, cancer cells tend to promote glycolysis over mitochondrial respiration, even under aerobic conditions. In tribute to Otto Warburg, this metabolic alteration is known as ‘Warburg effect’ [52,53].