Fermentation functional foods

Stanton, C., Ross, R. P, Fitzgerald, G. R, Van Sinderen, D. (2005). Fermented functional foods based on probiotics and their biogenic metabohtes. Current Opinion in Biotechnol-ogyent Opinion in Biotechnology, 16, 198-203. 

Kwon, H., Young-Kyung, L. K. (2003). Korean fermented foods kimchi and Doenjang. In E. R. Famworth (Ed.), Handbook of fermented functional foods (pp. 287-304). Boca Raton, London, New York, Washington, DC CRC Press. 

Matar, C., LeBlanc, J.G., Martin, L., Perdigon, G., 2003. Biologically Active Peptides Released in Fermented Milk Role and Functions. Handbook of Fermented Functional Foods, pp. 177-201. 

The Functional Foods and Nutraceuticals book series, launched in 1998, was developed to provide a timely and comprehensive treatment of the emerging science and technology of functional foods and nutraceuticals, which are shown to play a role in preventing or delaying the onset of diseases, especially chronic diseases. The first ten volumes in the series. Functional Foods Biochemical and Processing Aspects. Volumes 1 and 2 Herbs Botanicals and Teas, Handbook of Fermented Functional Foods Methods of Analysis for Functional Foods and Nutraceuticals Handbook of Fermented Functional Foods Handbook of Functional Dairy Products Handbook of Functional Lipids Dictionary of Functional Foods and Nutraceuticals Processing Technologies for Functional Foods and Nutraceuticals, and Functional Food Carbohydrates, have received broad acceptance by food, nutrition, and health professionals. 

Farnworth ER (2003) Handbook of Fermented Functional Foods. USA CRC Press. 

Raw milk is a unique agricultural commodity. It contains emulsified globular lipids and colloidally dispersed proteins that may be easily modified, concentrated, or separated in relatively pure form from lactose and various salts that are in true solution. With these physical-chemical properties, an array of milk products and dairy-derived functional food ingredients has been developed and manufactured. Some, like cheese, butter, and certain fermented dairy foods, were developed in antiquity. Other dairy foods, like nonfat dry milk, ice cream, casein, and whey derivatives, are relatively recent products of science and technology. This chapter describes and explains the composition of traditional milk products, as well as that of some of the more recently developed or modified milk products designed to be competitive in the modern food industry. 

A Nutraceutical is any substance that is a food or a part of a food and provides medical or health benefits. Nutraceutical products are also known as functional foods. Inulin-containing foods have long been known to be beneficial for health. Inulin is fermented in the colon, selectively altering the microflora present (Gibson et al., 1995). Bifidobacteria, a genus considered to have health-promoting properties, displaces a number of undesirable microbes. Inulin is a component of many probiotic food supplements (see Section 6.1.3). 

Stanton, C., Desmond, C., Coakley, M., Collins, J.K., Fitzgerald, G.E, and Ross, R.R Challenges facing development of probiotic-containing functional foods. Handbook of Fermented Foods, E.R. Famworth, ed., CRC Press, Boca Raton, FL, pp. 27-58, 2003. 

Turpin, W, Humblot, C., and Guyot, J.-P. (2011) Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods. Appl Environ. Microbiol, 77 (24), 8722-8734. 

Chung, S.FL, Kim, I.H, Park, H.G., Kang, H.S. et al (2008) Synthesis of conjugated linoleic acid by human-derived Bifidobacterium breve LMC 017 utilization as a functional starter culture for milk fermentation. ). Agric. Food Chem., 56, 3311-3316. 

The generation of bioactive peptides during microbial fermentation of milk and soybean is now well documented. Such peptides have been shown to exert several bioactivities that have been demonstrated in animal and human studies. Potential health benefits associated with bioactive peptides have been subject of growing commercial interest, especially in the context of functional foods. Milk proteins are the best-known source of bioactive peptides, but peptides with similar properties have also been identified in soybean. Anti-hypertensive peptides derived from milk proteins have already found commercial applications both in Japan and in Europe. This trend is likely to continue, although controversial results in cUnical trials and global differences in health claim regulations call for further scientific and clinical research. 

The levels and bioavailability of phytochemicals in plant foods such as legumes, cereals, vegetables, herbs and fraits can be greatly affected by processing such as fermentation. This subsequently leads to increased antioxidant properties, which may be benehcial for treatment and/or prevention of diseases such as atherosclerosis and cancer. Thus fermentation, especially with probiotics (functional microbes), can serve as an important process not only for preservation but also for production of functional foods with enhanced bioactive and antioxidant properties. 

Salovaara, H., Simonson, L. (2003). Fermented cereal-based functional foods. Handbook of Fermented Food and Beverages. New York Marcel Dekker. 

Functionality of lactic-acid fermented fish foods... 

Due to the activity of the functional fermentation nucrobiota, molecules can be formed in fermented soya foods that have been proven and/or suggested to have positive influences on human health. Folic acid or folate, and vitamin B12 or cyanocobalamin are vitamins that can be synthesized by microorganisms (Mo et al., 2013). Isofla-vones in soya are glycosides and as such, poorly accessible. By enzymic action these... 

Marotta, F., Catanzaro, R., Yadav, H., Jain, S., Tomella, C., Polimeni, A., et al. (2012). Functional foods in genomic medicine a review of fermented papaya preparation research progress. Acfa Biomedica, 83, 21-29. 

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