Traditional fermented foods and beverages play an important role in a range of human diets, and several experimental studies have shown their potential positive effects on human health. Studies from different continents have revealed strong associations between the microorganisms present in certain fermented foods (e.g., agave fructans, kefir, yeats, kombucha, chungkookjang, cheeses and vegetables, among others) and weight maintenance, reductions in the risk of cardiovascular disease, antidiabetic and constipation benefits, improvement of glucose and lipids levels, stimulation of the immunological system, anticarcinogenic effects and, most importantly, reduced mortality. Accordingly, the aim of this review is to corroborate information reported in experimental studies that comprised interventions involving the consumption of traditional fermented foods or beverages and their association with human health. This work focuses on studies that used fermented food from 2014 to the present. In conclusion, traditional fermented foods or beverages could be important in the promotion of human health. Further studies are needed to understand the mechanisms involved in inflammatory, immune, chronic and gastrointestinal diseases and the roles of fermented traditional foods and beverages in terms of preventing or managing those diseases.

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Ultrasound (US) is an adaptable and innovative nonthermal technology that has received considerable attention since the application of ultrasonic energy can inactivate or activate many food-related enzymes by means of cavitation effects. Papain is a proteolytic enzyme widely used in the food industry. This research studied the effect of different US parameters on the activity of food-grade papain. The treatments included temperatures from 10 to 50 °C, amplitudes of 40 and 100%, and process times of 1, 5, 9, 13, and 17 min. Maximal inactivation (78.7%) was obtained after 17 min of ultrasound processing with an amplitude of 100% and 10 °C. Kinetic data showed that a thermal treatment at 72.1 °C and a nonthermal US treatment at 20 °C and an amplitude of 100% are equivalent in inactivating power for papain. The decrease in papain activity was accompanied by a significant decrease (5.6%) in protein solubility and a significant reduction (22.3%) in the sulfhydryl group content. The three US process factors (amplitude, time, and temperature) were important for the exposure of hydrophobic groups in papain and the decrease in the −SH group content to generate changes in structure and activity. The changes in the secondary structure of papain generated by the US treatment could be observed through fluorescence and infrared spectroscopy. This study showed that power US treatment, when operated at certain processing values, is an adequate method to modify papain activity and structure at room temperature.

Introducción.En México, la mayor parte de las investigaciones han sido enfocadas a la percepción de la imagen corporal en la población urbana y existe un déficit importante de investigaciónen esta área, en población rural y/o indígena. Objetivo.Asociar la percepción de la imagen corporal con el estado nutricio y emocional en adolescentes indígenas de la comunidad zapoteca de Coatecas Altas, Oaxaca. Material y métodos.Se determinó el índice de masa corporal, y para la percepción de la imagen corporal se aplicaron encuestas autoadministradas. La parte emocional fue cuantificada de acuerdo a la escala de Rosenberg sobre la autoestima y la de Goldberg para ansiedad y depresión. Finalmente, se realizó una regresión logística binaria para identificar las asociaciones correspondientes. Resultados.El 12.19% de la población de estudio presentó bajo peso y 16.45% exceso de peso, el 29.25% tuvo una percepción de la imagen corporal que no correspondía con la realidad. El 84.7% presentó autoestima baja, 23.78% ansiedad y 5.48% depresión y  la percepción de la imagen corporal se asoció al estado nutricional (p= 0.008). Conclusiones.Se identificó que la población adolescente indígena al igual que la de zonas urbanas se asocia la PIC al estado nutricional de acuerdo al IMC. Sin embargo, no se encontró asociación entre la PIC y la parte emocional. Pero resulta importante realizar más investigación para determinar porque en zonas de muy alta marginación no se tuvo esta tendencia.