scholarly journals Sourdough Microbiome Comparison and Benefits

2021 ◽  
Vol 9 (7) ◽  
pp. 1355
Author(s):  
Siew Wen Lau ◽  
Ann Qi Chong ◽  
Nyuk Ling Chin ◽  
Rosnita A. Talib ◽  
Roseliza Kadir Basha
Keyword(s):  
Health Benefits ◽  
Good Health ◽  
Beneficial Bacteria ◽  
Systematic Analysis ◽  
Fermentation Time ◽  
Gastrointestinal Health ◽  
Beneficial Effects ◽  
Wild Yeast ◽  
Carbohydrate Fermentation ◽  
Fermentation Pattern

Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient Egyptians. It may have been discovered by accident when wild yeast drifted into dough that had been left out resulting in fermentation of good microorganisms, which made bread with better flavour and texture. The discovery was continued where sourdough was produced as a means of reducing wastage with little known (at that point of time) beneficial effects to health. With the progress and advent of science and technology in nutrition, sourdough fermentation is now known to possess many desirable attributes in terms of health benefits. It has become the focus of attention and practice in modern healthy eating lifestyles when linked to the secret of good health. The sourdough starter is an excellent habitat where natural and wild yeast plus beneficial bacteria grow by ingesting only water and flour. As each sourdough starter is unique, with different activities, populations and interactions of yeast and bacteria due to different ingredients, environment, fermentation time and its carbohydrate fermentation pattern, there is no exact elucidation on the complete make-up of the sourdough microbiome. Some lactic acid bacteria (LAB) strains that are part of the sourdough starter are considered as probiotics which have great potential for improving gastrointestinal health. Hence, from a wide literature surveyed, this paper gives an overview of microbial communities found in different sourdough starters. This review also provides a systematic analysis that identifies, categorises and compares these microbes in the effort of linking them to specific functions, particularly to unlock their health benefits.

scholarly journals Quinoa (Chenopodium quinoa Willd.) as source of bioactive compounds: a review

2019 ◽  
Vol 2 (3) ◽  
pp. 27 ◽  
Author(s):  
Blanca Hernández-Ledesma
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Chenopodium Quinoa ◽  
Essential Amino Acids ◽  
Gastrointestinal Health ◽  
Beneficial Effects ◽  
Bioactive Proteins ◽  
Production And Consumption ◽  
Proteins And Peptides

Background: Quinoa (Chenopodium quinoa Willd.) is a pseudocereal traditionally cultivated by Andean cultures which production and consumption has increased worldwide in the last decades. Quinoa was defined as “one of the grains of the 21st century” because of its resistance to extreme environmental conditions and its nutritional and functional properties. In addition to its high content in protein, lipids, fiber, vitamins, and minerals, and its excellent balance of essential amino acids, quinoa contains a plethora of phytochemicals including saponins, phytosterols, phytoecdysteroids, phenolic compounds, polysaccharides, and bioactive proteins and peptides. The recent investigations demonstrating the beneficial effects of these compounds on metabolic, cardiovascular, and gastrointestinal health have made quinoa to gain recognition as a functional food and nutraceutical. This review summarizes the available data on the nutritional and functional role of quinoa emphasizing on the bioactive compounds mainly responsible for the health benefits attributed to this crop. Keywords: quinoa, pseudocereal, nutritional value, bioactive compounds, health benefits

Microencapsulation: A Prospective to Protect Probiotics

2020 ◽  
Vol 16 (6) ◽  
pp. 891-899 ◽  
Author(s):  
Wissam Zam
Keyword(s):  
Gastrointestinal Tract ◽  
Food Industry ◽  
Health Benefits ◽  
Probiotic Bacteria ◽  
Bacterial Cells ◽  
Beneficial Effects ◽  
Host Health ◽  
Resistant Strains ◽  
Selection Of

Probiotics are viable microorganisms widely used for their claimed beneficial effects on the host health. A wide number of researchers proved that the intake of probiotic bacteria has numerous health benefits which created a big market of probiotic foods worldwide. The biggest challenge in the development of these products is to maintain the viability of bacterial cells during the storage of the product as well as throughout the gastrointestinal tract transit after consumption, so that the claimed health benefits can be delivered to the consumer. Different approaches have been proposed for increasing the resistance of these sensitive microorganisms, including the selection of resistant strains, incorporation of micronutrients, and most recently the use of microencapsulation techniques. Microencapsulation has resulted in enhancing the viability of these microorganisms which allows its wide use in the food industry. In this review, the most common techniques used for microencapsulation of probiotics will be presented, as well as the most usual microcapsule shell materials.

scholarly journals Graded Dietary Resistant Starch Concentrations on Apparent Total Tract Macronutrient Digestibility and Fecal Fermentative End-Products and Microbial Populations of Healthy Adult Dogs

2020 ◽  
Author(s):  
Alison N Beloshapka ◽  
Tzu-Wen L Cross ◽  
Kelly S Swanson
Keyword(s):  
Resistant Starch ◽  
Healthy Adult ◽  
Latin Square ◽  
Basal Diet ◽  
Gastrointestinal Health ◽  
Beneficial Effects ◽  
Gross Energy ◽  
Quadratic Effects ◽  
Fecal Ph ◽  
High Level

Abstract Resistant starch (RS) is fermentable by gut microbiota and effectively modulates fecal short-chain fatty acid concentrations in pigs, mice, and humans. RS may have similar beneficial effects on the canine gut, but has not been well studied. The objective of this study was to evaluate the effects of 0, 1, 2, 3, and 4% dietary RS (Hi-maize 260) on apparent total tract macronutrient digestibility, and fecal characteristics, fermentative end-product concentrations, and microbiota of healthy adult dogs. An incomplete 5 x 5 Latin square design with 7 dogs and 5 experimental periods was used, with each treatment period lasting 21 d (d 0-17 adaptation; d 18-21 fresh and total fecal collection) and each dog serving as its own control. Seven dogs (mean age = 5.3 yr; mean BW = 20 kg) were randomly allotted to one of five treatments formulated to be iso-energetic and consisting of graded amounts of 100% amylopectin cornstarch, RS, and cellulose, and fed as a top dressing on the food each day. All dogs were fed the same amount of a basal diet throughout the study and fresh water was offered ad libitum. The basal diet contained 6.25% RS (DM basis), contributing approximately 18.3 g of RS/d based on their daily food intake (292.5 g DM/d). Data were evaluated for linear and quadratic effects using SAS. The treatments included 0%, 1%, 2%, 3%, and 4% of an additional RS source. Because Hi-maize 260 is approximately 40% digestible and 60% indigestible starch, the dogs received the following amounts of RS daily: 0% = 18.3 g (18.3 g + 0 g); 1% = 20.1 g (18.3 g + 1.8 g); 2% = 21.9 g (18.3 g + 3.6 g); 3% = 23.7 g (18.3 g + 5.4 g); and 4% = 25.5 g (18.3 g + 7.2 g). Apparent total tract dry matter, organic matter, crude protein, fat, and gross energy digestibilities and fecal pH were linearly decreased (P < 0.05) with increased RS consumption. Fecal output was linearly increased (P < 0.05) with increased RS consumption. Fecal scores and fecal fermentative end-product concentrations were not affected by RS consumption. Although most fecal microbial taxa were not altered, Faecalibacterium were increased (P < 0.05) with increased RS consumption. The decrease in fecal pH and increase in fecal Faecalibacterium would be viewed as being beneficial to gastrointestinal health. Although our results seem to indicate that RS is poorly and/or slowly fermentable in dogs, the lack of observed change may have been due to the rather high level of RS contained in the basal diet.

scholarly journals Antioxidant Activity of Water Soaked in Saligrama Stone – A Preliminary Report

2021 ◽  
Vol 21 (1) ◽  
pp. 33
Author(s):  
M. R. Suchitra ◽  
S. Parthasarathy
Keyword(s):  
Antioxidant Activity ◽  
Preliminary Report ◽  
Good Health ◽  
Antioxidant Property ◽  
The Other ◽  
Plain Water ◽  
Dpph Assay ◽  
Beneficial Effects ◽  
Rare Elements

<em>Saligrama</em> otherwise called <em>Shaligram</em> or <em>Salagrama</em> is a fossilized shell stone usually recovered from the banks of the Gandaki river in Nepal. It is supposed to be a sacred symbol of Hindus. Soaking the stone in water for twenty to thirty minutes and partaking the water was considered to give good health. Hence, we mobilized two stones which were authorized as original by experts. The first one was worshipped for more than 5 years and the other one for two years. The water soaked was around 25 ml which was analysed for antioxidant activity by DPPH assay with plain water without soakage as control. The antioxidant property was significantly found in both the stones with more activity in the stone worshipped for more than 5 years. We did not standardize the volume and the duration of soakage to exact values while it was approximated to around 20 – 30 minutes. We suggest more refined studies with estimation of rare elements needs to be performed to establish the beneficial effects of this sacred <em>saligrama</em> stone.

Exercise and Health, Historical Perspectives and New Insights

2021 ◽  
Author(s):  
Mark Hargreaves
Keyword(s):  
Physical Activity ◽  
Skeletal Muscle ◽  
Health Benefits ◽  
Well Being ◽  
Activity Levels ◽  
Beneficial Effects ◽  
Historical Perspectives ◽  
Multiple Organs ◽  
Organ Systems ◽  
Novel Therapeutic Strategies

Since ancient times, the health benefits of regular physical activity/exercise have been recognised and the classic studies of Morris and Paffenbarger provided the epidemiological evidence in support of such an association. Cardiorespiratory fitness, often measured by maximal oxygen uptake, and habitual physical activity levels are inversely related to mortality. Thus, studies exploring the biological bases of the health benefits of exercise have largely focused on the cardiovascular system and skeletal muscle (mass and metabolism), although there is increasing evidence that multiple tissues and organ systems are influenced by regular exercise. Communication between contracting skeletal muscle and multiple organs has been implicated in exercise benefits, as indeed has other inter-organ "cross-talk". The application of molecular biology techniques and 'omics' approaches to questions in exercise biology has opened new lines of investigation to better understand the beneficial effects of exercise and, in so doing, inform the optimisation of exercise regimens and the identification of novel therapeutic strategies to enhance health and well-being.

scholarly journals The Intestinal Fate of Citrus Flavanones and Their Effects on Gastrointestinal Health

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1464 ◽  
Author(s):  
Yala Stevens ◽  
Evelien Van Rymenant ◽  
Charlotte Grootaert ◽  
John Van Camp ◽  
Sam Possemiers ◽  
...  
Keyword(s):  
Barrier Function ◽  
Intestinal Inflammation ◽  
Human Subjects ◽  
Intestinal Barrier ◽  
Intestinal Bacteria ◽  
Intestinal Microbiome ◽  
Intestinal Barrier Function ◽  
Current Evidence ◽  
Gastrointestinal Health ◽  
Beneficial Effects

Citrus flavanones, with hesperidin and naringin as the most abundant representatives, have various beneficial effects, including anti-oxidative and anti-inflammatory activities. Evidence also indicates that they may impact the intestinal microbiome and are metabolized by the microbiota as well, thereby affecting their bioavailability. In this review, we provide an overview on the current evidence on the intestinal fate of hesperidin and naringin, their interaction with the gut microbiota, and their effects on intestinal barrier function and intestinal inflammation. These topics will be discussed as they may contribute to gastrointestinal health in various diseases. Evidence shows that hesperidin and naringin are metabolized by intestinal bacteria, mainly in the (proximal) colon, resulting in the formation of their aglycones hesperetin and naringenin and various smaller phenolics. Studies have also shown that citrus flavanones and their metabolites are able to influence the microbiota composition and activity and exert beneficial effects on intestinal barrier function and gastrointestinal inflammation. Although the exact underlying mechanisms of action are not completely clear and more research in human subjects is needed, evidence so far suggests that citrus flavanones as well as their metabolites have the potential to contribute to improved gastrointestinal function and health.

scholarly journals The Immunological Benefits of Green Tea (Camellia sinensis)

2016 ◽  
Vol 9 (1) ◽  
pp. 10 ◽  
Author(s):  
Ngoc B. Huynh
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Health Benefits ◽  
Good Health ◽  
Epidemiological Studies ◽  
Health Impacts ◽  
Chinese Traditional Medicine ◽  
Negative Impacts ◽  
Tea Extract ◽  
Primary Impact

This paper explores the health benefits of green tea (Camellia sinensis). Green tea is known for its health benefits. Its primary impact is through the immune system. The paper begins with an overview of tea’s properties according to Chinese traditional medicine, and outlines the main impacts of green tea on T-cells. By reviewing more contemporary studies using green tea extract, the health impacts are quantifiable and epidemiological studies also indicate the link to improved health outcomes in terms of chronic ailments such as diabetes. This paper examines some of the ways in which tea is currently consumed, with an emphasis on how green tea is processed in order to maximize its health benefits. Focusing on EGCG found in green tea, this paper discsses some of the dosages and their impacts, as well as some of the negative impacts of other caffeinated beverages. While further research in this area would reveal more in terms of the limitations on safe consumption associated with these benefits, and exploring the mechanisms through which they take place. This paper concludes that drinking green tea regularly is a safe and inexpensive way for most people to maintain good health.

scholarly journals Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1806 ◽  
Author(s):  
Eirini Dimidi ◽  
Selina Rose Cox ◽  
Megan Rossi ◽  
Kevin Whelan
Keyword(s):  
Controlled Trial ◽  
Health Benefits ◽  
Biologically Active ◽  
Fermented Foods ◽  
Lactose Malabsorption ◽  
Gastrointestinal Health ◽  
Sourdough Bread ◽  
Health And Disease ◽  
The Impact

Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits. The aim of this review is to define and characterise common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread), their mechanisms of action (including impact on the microbiota), and the evidence for effects on gastrointestinal health and disease in humans. Putative mechanisms for the impact of fermented foods on health include the potential probiotic effect of their constituent microorganisms, the fermentation-derived production of bioactive peptides, biogenic amines, and conversion of phenolic compounds to biologically active compounds, as well as the reduction of anti-nutrients. Fermented foods that have been tested in at least one randomised controlled trial (RCT) for their gastrointestinal effects were kefir, sauerkraut, natto, and sourdough bread. Despite extensive in vitro studies, there are no RCTs investigating the impact of kombucha, miso, kimchi or tempeh in gastrointestinal health. The most widely investigated fermented food is kefir, with evidence from at least one RCT suggesting beneficial effects in both lactose malabsorption and Helicobacter pylori eradication. In summary, there is very limited clinical evidence for the effectiveness of most fermented foods in gastrointestinal health and disease. Given the convincing in vitro findings, clinical high-quality trials investigating the health benefits of fermented foods are warranted.

scholarly journals Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3045
Author(s):  
Nirmala Prasadi V. P. ◽  
Iris J. Joye
Keyword(s):  
Dietary Fibre ◽  
Health Benefits ◽  
Whole Grains ◽  
Metabolic Health ◽  
Human Studies ◽  
Consumer Health ◽  
Whole Grain ◽  
Beneficial Effects ◽  
The World ◽  
Grain Products

The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

Is Laughter the Best Medicine? Humor, Laughter, and Physical Health

2002 ◽  
Vol 11 (6) ◽  
pp. 216-220 ◽  
Author(s):  
Rod A. Martin
Keyword(s):  
Blood Pressure ◽  
Physical Health ◽  
Empirical Evidence ◽  
Research Evidence ◽  
Health Benefits ◽  
Pain Tolerance ◽  
Future Research ◽  
Beneficial Effects

This article examines research evidence for the popular idea that humor and laughter have beneficial effects on physical health. Potential theoretical mechanisms for such effects are discussed first. Empirical evidence for beneficial effects of humor and laughter on immunity, pain tolerance, blood pressure, longevity, and illness symptoms is then summarized. Overall, the evidence for health benefits of humor and laughter is less conclusive than commonly believed. Future research in this area needs to be more theoretically driven and methodologically rigorous.

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