Evaluation of the effect of Lactiplantibacillus pentosus SN001 fermentation on arsenic accumulation and antihypertensive effect of Sargassum horneri in vivo

Tamura, Momoko; Suzuki, Yoshinari; Akiyama, Hiroshi; Hamada‐Sato, Naoko

doi:10.1007/s00210-022-02288-2

Cited by 2 publications

(2 citation statements)

References 42 publications

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“…In the study conducted by Sekina et al ., the effect of D‐Trp is investigated, revealing a significant impact on ACE inhibitory activity (Sekine et al ., 2021). On the other hand, the consumption of S. horneri is associated with arsenic accumulation (Tamura et al ., 2022b). Arsenic removal is achieved through the fermentation of S. horneri with L. pentosus (Tamura et al ., 2022b).…”

Section: Health Benefits Associated With Fermented Algaementioning

confidence: 99%

“…On the other hand, the consumption of S. horneri is associated with arsenic accumulation (Tamura et al ., 2022b). Arsenic removal is achieved through the fermentation of S. horneri with L. pentosus (Tamura et al ., 2022b). In conclusion, the research findings emphasise the possible potential of fermented marine algae as functional materials with antihypertensive and ACE inhibitory activities, demonstrating the positive effects of microbial fermentation on bioactive components (Table 2).…”

Section: Health Benefits Associated With Fermented Algaementioning

confidence: 99%

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Nutritional and functional aspects of fermented algae

Sarıtaş,

Duman,

Karav

2024

Int J of Food Sci Tech

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SummaryIn recent years, there has been an increasing emphasis on natural and healthy nutrition, leading to increased interest in fermented foods and their associated health benefits. In line with this trend, fermentation is employed to enhance the exceptional properties of algae, including their nutritional value and digestibility, rendering them suitable for consumption as food. Fermentation of algae involves the conversion of carbohydrates into alcohol or organic acids by microorganisms, including bacteria or yeast. First of all, the fermentation process results in enhanced antioxidant activity, antimicrobial effects, anti‐inflammatory properties, immunomodulatory effects, anti‐glycation activity, antihypertensive effects and neuroprotective activity by increasing the bioavailability of bioactive compounds in algae. In addition, this method encourages the incorporation of algae into food products. In this process, both the flavour and texture are enhanced, while simultaneously preserving and enriching the beneficial nutrients and compounds present in algae. Despite the availability of various fermented algae products in the market, their widespread adoption has yet to be realised. The incorporation of fermented algae into food products not only enhances their nutritional content but also fosters the emergence of a new segment within the fermented food market. Herein, the concept of fermented algae, the fermentation process, its nutritional value and its health benefits are explored.

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Section: Health Benefits Associated With Fermented Algaementioning

confidence: 99%

Section: Health Benefits Associated With Fermented Algaementioning

confidence: 99%