A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry

Abdul Hakim, Bibi Nabihah; Xuan, Ng Jia; Oslan, Siti Nur Hazwani

doi:10.3390/foods12152850

Cited by 50 publications

(15 citation statements)

References 126 publications

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“…Lactobacillus is a microorganism that is widely used in the fermented food industry [ 34 ]. As the capability of Lactobacillus in the synthesis and metabolism of vitamins is known to extend the bioavailability and production of several vitamins, including vitamin B12, vitamin C, and riboflavin (B2) [ 35 ], we attempted to produce fermented Pc (McPc) using Lactobacillus spp. Given that microorganism-based fermentation can increase the composition of functional ingredients, we assessed the changes in the main ingredients induced by Pc fermentation.…”

Section: Resultsmentioning

confidence: 99%

Effects of Fermented Polygonum cuspidatum on the Skeletal Muscle Functions

Kim,

Han,

Lim

et al. 2024

Nutrients

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Plant extract fermentation is widely employed to enhance the nutritional and pharmaceutical value of functional foods. Polygonum cuspidatum (Pc) contains flavonoids, anthraquinones, and stilbenes, imparting protective effects against inflammatory diseases, cancer, diabetes, and cardiovascular diseases. However, the effects of fermented Pc on skeletal muscle strength remain unexplored. In this study, we generated fermented Pc using a complex of microorganisms containing Lactobacillus spp. (McPc) and assessed its effects on muscle strength and motor function in mice. Compared to unfermented Pc water extract, elevated levels of emodin and resveratrol were noted in McPc. This was identified and quantified using UPLC-QTOF/MS and HPLC techniques. Gene expression profiling through RNA-seq and quantitative RT-PCR revealed that McPc administration upregulated the expression of genes associated with antioxidants, glycolysis, oxidative phosphorylation, fatty acid oxidation, and mitochondrial biogenesis in cultured C2C12 myotubes and the gastrocnemius muscle in mice. McPc significantly improved skeletal muscle strength, motor coordination, and traction force in mice subjected to sciatic neurectomy and high-fat diet (HFD). McPc administration exhibited more pronounced improvement of obesity, hyperglycemia, fatty liver, and hyperlipidemia in HFD mice compared to control group. These findings support the notion that emodin and resveratrol-enriched McPc may offer health benefits for addressing skeletal muscle weakness.

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Section: Resultsmentioning

confidence: 99%

Effects of Fermented Polygonum cuspidatum on the Skeletal Muscle Functions

Kim,

Han,

Lim

et al. 2024

Nutrients

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“…rhamnosus , S. thermophilus , and Bifidobacterium lactis . Lactobacilli shows antirotaviral and antibacterial activity by promoting metabolites like bacteriocins, non-bacteriocins and lactic acid [ 131 , 132 , 133 , 134 , 135 ]. Thus, they promote a healthy balance of gut bacteria, improve lactose digestion and support digestive health ( Figure 5 ).…”

Section: Probiotics and Food Productsmentioning

confidence: 99%

The Networked Interaction between Probiotics and Intestine in Health and Disease: A Promising Success Story

Skoufou,

Tsigalou,

Vradelis

et al. 2024

Microorganisms

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Probiotics are known to promote human health either precautionary in healthy individuals or therapeutically in patients suffering from certain ailments. Although this knowledge was empirical in past tomes, modern science has already verified it and expanded it to new limits. These microorganisms can be found in nature in various foods such as dairy products or in supplements formulated for clinical or preventive use. The current review examines the different mechanisms of action of the probiotic strains and how they interact with the organism of the host. Emphasis is put on the clinical therapeutic use of these beneficial microorganisms in various clinical conditions of the human gastrointestinal tract. Diseases of the gastrointestinal tract and particularly any malfunction and inflammation of the intestines seriously compromise the health of the whole organism. The interaction between the probiotic strains and the host’s microbiota can alleviate the clinical signs and symptoms while in some cases, in due course, it can intervene in the underlying pathology. Various safety issues of the use of probiotics are also discussed.

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“…As a result, numerous research have been conducted to optimise the culture conditions of fermentation to obtain maximum product, which are detailed in Table 3. These products encourage the application of proteolytic fermentation using LAB for the production of functional food due to their healthpromoting properties (Abdul Hakim et al, 2023).…”

Section: Products Synthesised By Lab During Proteolytic Fermentationmentioning

confidence: 99%

A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods

Ter,

Chang,

Babji

et al. 2024

Int J of Food Sci Tech

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SummaryBioactive peptides generated from food proteins have gained much interest as functional foods. Recently, the application of lactic acid fermentation has developed rapidly thanks to the discovery of probiotic functions in lactic acid bacteria (LAB). Aside from converting a fermentable carbohydrate into lactic acid, many strains of LAB were found to possess proteolytic activity, which is essential for many fermentation processes. The protease enzymes produced from the proteolytic fermentation breakdown proteins in food and generate a variety of high‐value products which are discussed in this review. These substances give rise to the production of functional food that exerts diverse health benefits including antioxidant, antihypertension, antihyperglycaemic, antiinflammation, antimicrobial, and anticancer effects. The effects of proteolytic fermentation on the physicochemical and functional properties, biological activities, and sensory attributes of foods are elaborated in this review article. The application of proteolytic fermentation in various food industries, mainly the dairy industry, meat industry, bakery industry, and brewing industry, improved the technological, nutritional, biological, and sensory characteristics, as well as increased the shelf life of food. Ultimately, this review summarises in‐depth knowledge of proteolytic fermentation by LAB and generates additional interest in the development of novel proteolytically fermented products.

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A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry

Cited by 50 publications

References 126 publications

Effects of Fermented Polygonum cuspidatum on the Skeletal Muscle Functions

Effects of Fermented Polygonum cuspidatum on the Skeletal Muscle Functions

The Networked Interaction between Probiotics and Intestine in Health and Disease: A Promising Success Story

A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods

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