Lecture 3 Benefits of Fermenting Foods FE308- Fermentation Technology Spring 2016 Lecture 3 Benefits of Fermenting Foods

1.Improving Food Security a)Food Preservation b)Salvaging waste foods c) Removal of anti-nutritional factors d)Antimicrobial activities Organic acids Bacteriocins Hydrogen peroxide Diacetyl Ethanol 2.Increasing income and employment 3.Health benefits a)İmproving nutrition b)Vitamin c)Digestibility d)Lactose intolerance e)Probiotics f) Cholesterol g)Anticancer effects h)Stimulation of immunological system ı)Medicinal benefits. j)Other 4.Improving cultural and social well being 5.Malolactic fermentation

1.Improving Food Security Fermentation technologies play an important role in ensuring the food security around the world through improved food preservation, increasing the range of raw materials that can be used to produce edible food products and removing anti nutritional factors. a)Food Preservation b)Salvaging waste foods. A wide range of waste products are fermented to produce edible food products c) Removal of anti-nutritional factors.For ex:in Kawal fermentation toxins are romoved from leaves. d)Antimicrobial activities Organic acids- LAB produce lactic acid, formic acid, propionic acid, acetic acid and it reduce pH and can inhibit undesirable m.o’s. Bacteriocins-Bactericidal polypeptides or proteins and heat stable at acid pH. Hydrogen peroxide-It is bacteriostatic at low concentration and bactericidal at high concentrations Diacetyl-produced by several species of LAB through metabolism of citrate. Ethanol-inhibitory to other m.o’s.

Bacteriocins Bacteriocins are ribosomally synthesized single polypeptides or posttranslationally modified ones that are usually inhibitory only to closely related bacterial species

Bacteriocins that form large complexes with other macromolecules Bacteriocins of LAB Main category Characteristics Subcategory Examples Class I Lantibiotics Type A Type B Nisin Mersacidin Class II Nonmodified heat-stable bacteriocins containing peptides with molecular masses of 10 kDa Subclass IIa Subclass IIb Pediocin AcH Enterocin FH99 Pediocin 34 Lactacin F and Lactococcin G Class III Protein bacteriocins with molecular masses of 30 kDa Helveticin J Lactacins A and B Class IV Bacteriocins that form large complexes with other macromolecules Leuconosin S Lactococcin 27

SOME USEFUL BACTERIOCINS FOR THE DAIRY & FOOD INDUSTRY Genus of Bacteria Lactococcus lactis subsp. lactis Pediococcus acidilactici Pediococcus peantosaceus Leuconostoc spp. Lactabocillus sake Lactabocillus plantarum Lactabocillus helveticus Carnabacterium piscicola Bacteriocin Produced Nisin A,Z Pediocin PA-1, AcH Pediocin 34 Leucocins Sakacin A Plantaricin Helveticin J Carnocin/piscicolin

Hydrogen Peroxide Strong oxidising effect on the bacterial cell wall Can oxidise sulfhydryl groups of cell proteins and membrane lipids H2O2 producing reactions scavenge oxygen, thereby creating anaerobic environment that is unfavourable for some microorganisms Antimicrobial activity is enhanced by the presence of Lactoperoxidase and thioccyanate SCN- + H2O2 OSCN- +H2O

Diacetyl Identified By Van Neil et al.(1929) as the aroma and flavor component in butter Produced by species and strains of genera Lactobacillus, Leuconostoc, Pediococcus and Streptococcus More active against Gram negative bacteria, Yeasts and molds than against Gram Positive bacteria Reacts with the arginine binding protein of Gram negative bacteria, thereby interfering with the utilization of arginine

a)İmproving nutrition 3.Health benefits a)İmproving nutrition Lactic fermentatiom improves nutritional value thgrogh incerasing level of aminoacids.Again, they break down large molecular sized nutrients and incerase digestibility and reduces toxic metabolites b)Vitamin Sac. cerevisiae is able to concentrate large quantities of hiamin,nicotinic acid,biotin an thus form enriched products. Palm wine inWest Africa is high in vitami B12,which is very important for people with low meat intake. c)Digestibility M.o’s produces ceratin enzymes which arenot synthesized by humans such as cellulases.

What are Probiotics? Probiotics are defined as live microbes which when administered in adequate amounts confer a beneficial health effect on the host--- WHO 2002 Lactobacillus species L. acidophilus L. casei (rhamnosus) L. reuteri L. bulgaricus L. plantarum L. johnsonii L. lactis Bifidobacterium species B. bifidum B. longum B. breve B. infantis B. lactis B. adolescentis Others Bacillus cereus Non pathogenic Escherichia coli Saccharomyces cerevisiae Enterococcus faecalis Streptococcus thermophilus

The Probiotic History Ellie Metchnikoff, the first scientist who proposed the therapeutic use of lactic acid bacteria. Lactic acid bacteria were first discovered by Pasteur in 1857 Their isolation from rancid milk was reported in 1878 by Lister. In 1889 Tissier discovered Bifidobacterium spp. The first stable cultures of Lactobacillus casei strain Shirota were made in 1930 by Dr. Minoru Shirota

Why are Probiotics important for Human health? Destroy the gut micro flora Antibiotics Problems in digestion Alcohol consumption Problems in absorption of nutrients in the body Emergence of antibiotic resistant strains Stress Probiotics

Lactic acid as the major metabolic end product Saccharolytic organisms Lactobacillus strains: Bifidobacterium strains: Acid tolerant Lactic acid as the major metabolic end product Saccharolytic organisms Produce acetic and lactic acids without generation of CO2 They are lactic acid bacteria (LAB) Source: Raw and fermented dairy products Fresh and fermented plant products The reproductive and intestinal tracts of humans and other animals.

Features of Probiotics Non-pathogenic Nontoxic Resistant to gastric acid Adhere to gut epithelial tissue Produce antibacterial substances It should persist for short periods in the gastro-intestinal tract Able to resist the antibacterial mechanisms that operate in the gut Need to avoid the effects of peristalsis, which tend to flush out bacteria with food Resistant to the bile acid

Mechanism of action of Probiotics Production of low-molecular-weight antibacterial substance that inhibits both gram-positive and gram-negative enteric bacteria Also use enzymatic mechanisms to modify toxin receptors and block toxin-mediated pathology Also prevent colonization of pathogenic microorganisms by competitive inhibition for microbial adhesion sites

review

Cholesterol assimilation Mechanism of cholesterol assimilation by Probiotics Direct Indirect Inhibiting the de novo synthesis of cholesterol Decreasing the intestinal absorption of dietary cholesterol Deconjugating the cholesterol to bile salts Lactose, calcium hydroxyl methyl glutarate, uric acid, whey proteins Assimilation Binding Degradation

High animal fat and protein Diet Anticancer effects Increase the susceptibility to colon cancer by conversion of pre-carcinogens to carcinogens by the intestinal micro flora High animal fat and protein Diet = Enzymes (Glycosidase, B- glucuronidase , azoreductase , and nitroreductase ) Pre-carcinogens Active carcinogens Activity of L. acidophilus and L. casei supplementation in humans helped to decrease levels of these enzymes.

Lactose- intolerant individuals tolerate yogurt mainly due to the supply of lactase activity from the lactic acid bacteria present in the yogurt itself. Lactose deficiency leads to calcium malabsorption Acidic condition = Calcium absorption is more Production of lactic acid by hydrolysis of milk lactose by Probiotics.

Allergy Degradation/structural modification of antigens. Normalization of the properties of aberrant indigenous microbiota. Regulation of the secretion of inflammatory mediators. Stimulating immune response and reduction of serum IgE levels. Lactobacillus and Bifidobacterium improve mucosal barrier function. Probiotics have been shown to reduce the incidence of childhood eczema. Probiotics have been shown to control lactose intolerance.

Commercial Probiotic Strains Commercial Product L. acidophilus LA-5; NCDO 1748 Saccharomyces cerevisiae (boulardii) Florastor Biocodex (Creswell OR) L. casei Shirota B. breve strain Yakult Yakult L. johnsonii Lj-1 (same as NCC533 and formerly L. acidophilus La-1) LC-1 Nestlé (Lausanne, Switzerland) L. reuteri ATCC 55730 ("Protectis") BioGaia Probiotic chewable tablets or drops Streptococcus oralis KJ3 Streptococcus rattus JH145 ProBiora3 Oragenics Inc. (Alachua FL) Lactobacilli rhamnosus PBO1 Lactobacilli gasseri EB01 EcoVag Bifodan (Denmark)

4.Improving cultural and social well being Fermantation can imrove the flavor and apperance of food. For ex: Furundu, a meat substitute, is traditionally prepared by cooking the karkade (Hibiscus sabdariffa L.) seed and then fermenting it for 9 days. Fermented vegetables such as pickles,gundruk and sauerkraut are used to as condiments to enhance theoverall flavor of the meal. Gundruk is fermented green vegetables like mustard, turnip, radish, cauliflower leaves or any green leaves like spinach (Saag). It is one of the famou s foods in Nepal.

5.Malolactic fermentation Malolactic fermentation (also known as malolactic conversion or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. LAB can decarboxylate L-malic acid to produce L-Lactate in malolactic fermentation. This fermentation associates with wines. It promotes to provide bacteriological stability to the bottled product. It may also improve body and flavor.

Main Fermented Foods produced around world Fermented foods and beverages are part of nutrition culture of societies in all over the w Milk (kurut, kefir, koumiss), cereals (tarhana, boza, mahewu, idli,dosa), meat (sucuk, pastırma), fish (fish sauce), soy (soy souce, natto, C), vegetables and fruits(kimchi, sauerkraut, gundruk, sunki) based fermented products are produced in both around the world and our country.

mahewu is a traditional Southern African non-alcoholic drink made from maize meal. Home production is still widely practiced, but the drink is also available at many supermarkets, being produced at factories.

idli Idli is a very popular fermented breakfast food consumed in the Indian subcontinent made mainly of rice and black gram. rice Black gram idli

Dosa Dosa—a rice-based crepe from fermented batter of rice and lentil—were highly popular, and also consumed as breakfast food dosa Black lentil rice

Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.

Sunki Sunki is a non-salted and fermented vegetable product prepared from the leaves of "Otaki-turnip" in Kiso district, Nagano prefecture, Japan. he Otaki-turnip is boiled, inoculated with "Zumi" (a wild small apple) dried Sunki from the previous year and allowed to ferment for one to two months. Sunki is produced under low temperature (in winter season).