Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

Cichońska, Patrycja; Ziarno, M.

doi:10.3390/microorganisms10010091

Cited by 74 publications

(70 citation statements)

References 226 publications

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“…This makes them a prime choice for dairy analogues that require sufficient protein levels to meet both functionality and nutritional standards [ 18 , 22 , 24 ]. Legumes are also a good source of minerals and water-soluble vitamins, and they contain polyphenols and phytosterols, both of which are bioactive classes of compounds and provide various health benefits such as antioxidant properties and reduced cholesterol absorption [ 4 ].…”

Section: Common Raw Materials For Plant-based Dairy Analoguesmentioning

confidence: 99%

“…Soybean ( Glycine max ) is the most well-known and consumed legume worldwide. The water extract of soybean is one of the most popular milk substitutes worldwide [ 4 , 25 ], and it is commonly used in cheese and yoghurt analogues [ 26 , 27 , 28 , 29 ]. With a wealth of research tying its consumption to anticancer and antioxidant activity, soy PBAE and its dairy analogues continue to be a nutritionally attractive plant-based alternative to cow’s milk despite lacking several nutrients such as calcium and vitamin B12 [ 25 , 30 ].…”

Section: Common Raw Materials For Plant-based Dairy Analoguesmentioning

confidence: 99%

“…Plant-based dairy substitutes are of particular interest due to their added health benefits and have been growing in popularity and market size [ 4 ]. The plant-based dairy sector is expected to expand at a CAGR of 12.5% and reach a global market size of USD 52.58 billion by 2028 [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…The plant-based dairy sector is expected to expand at a CAGR of 12.5% and reach a global market size of USD 52.58 billion by 2028 [ 5 ]. Compared to conventional dairy products, plant-based dairy substitutes offer many attractive features to consumers, including: “free-from” properties [ 6 ] for lactose, cholesterol, and dairy allergens such as casein [ 4 , 7 ]; reductions in consumer concerns about hormones and antibiotic residues; vegan-friendly labels (depending on additives) [ 3 , 7 , 8 ]; typically high content in vitamins, minerals, other bioactives, phytochemicals, and added functionalities, such as dietary fibre or pre-/probiotic activity [ 4 , 8 ]. The growing popularity of this market has resulted in an expanding range of dairy substitutes involving a huge variety of plant matrices [ 4 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…Compared to conventional dairy products, plant-based dairy substitutes offer many attractive features to consumers, including: “free-from” properties [ 6 ] for lactose, cholesterol, and dairy allergens such as casein [ 4 , 7 ]; reductions in consumer concerns about hormones and antibiotic residues; vegan-friendly labels (depending on additives) [ 3 , 7 , 8 ]; typically high content in vitamins, minerals, other bioactives, phytochemicals, and added functionalities, such as dietary fibre or pre-/probiotic activity [ 4 , 8 ]. The growing popularity of this market has resulted in an expanding range of dairy substitutes involving a huge variety of plant matrices [ 4 , 9 ]. These plant-based dairy substitutes can be broadly divided into two categories: dairy alternatives, where plant-based ingredients merely assume the role of a replacement carrier for nutrients and probiotics; and dairy analogues, where plant-based materials are transformed to recreate the flavour, texture, appearance, and often nutrition of real dairy products [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

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Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

Pua

Tang²,

Goh³

et al. 2022

Foods

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Consumer interest and research in plant-based dairy analogues has been growing in recent years because of increasingly negative implications of animal-derived products on human health, animal wellbeing, and the environment. However, plant-based dairy analogues face many challenges in mimicking the organoleptic properties of dairy products due to their undesirable off-flavours and textures. This article thus reviews fermentation as a viable pathway to developing clean-label plant-based dairy analogues with satisfactory consumer acceptability. Discussions on complementary strategies such as raw material selection and extraction technologies are also included. An overview of plant raw materials with the potential to be applied in dairy analogues is first discussed, followed by a review of the processing steps and innovative techniques required to transform these plant raw materials into functional ingredients such as plant-based aqueous extracts or flours for subsequent fermentation. Finally, the various fermentation (bacterial, yeast, and fungal) methodologies applied for the improvement of texture and other sensory qualities of plant-based dairy analogues are covered. Concerted research efforts would be required in the future to tailor and optimise the presented wide diversity of options to produce plant-based fermented dairy analogues that are both delicious and nutritionally adequate.

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Section: Common Raw Materials For Plant-based Dairy Analoguesmentioning

confidence: 99%

Section: Common Raw Materials For Plant-based Dairy Analoguesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

Pua

Tang²,

Goh³

et al. 2022

Foods

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Probiotics: Bridging the interplay of a healthy gut and psychoneurological well‐being

Meher,

Acharya,

Sahu

2024

Food Bioengineering

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The establishment of a healthy microbiota, particularly during infancy, profoundly influences psychological health and neurological function through the gut‐brain axis. This review delves into the intricate connections between probiotics, gut microbiome development, and their impact on neurological disorders. Biotics, live microorganisms with proven health benefits, have emerged as a promising intervention, particularly during critical developmental stages. Administering specific probiotic strains (Lactobacillus species and Bifidobacterium) in infancy has shown promise in preventing and alleviating gut disorders, with implications for psychological well‐being. The bidirectional communication along the gut‐brain axis underscores the potential of probiotics in influencing neurological outcomes, ranging from anxiety to neurodevelopmental disorders. Additionally, this review explores emerging food engineering techniques (microencapsulation, genome editing, fermentation, protein engineering, immobilization, etc.) employed in preparing probiotic‐based foods, ensuring the viability and targeted release of probiotics in the gastrointestinal tract.

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Defatted hempseed meal altered the metabolic profile of fermented yogurt and enhanced the ability to alleviate constipation in rats

Hua

et al. 2023

J Sci Food Agric

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BACKGROUND Hempseeds (Cannabis sativa L.) are rich in easily digestible proteins, fats, polyunsaturated fatty acids, and insoluble fiber and are of high nutritional value. Probiotics have been found to relieve constipation, which solves a health problem that constantly troubles a lot of people. Therefore, the changes in the metabolites of fermented yogurt with or without 10% defatted hempseed meal (10% SHY or 0% SHY respectively) were studied and their laxative effects were examined through animal experiments. RESULTS Amino acids and peptides, terpene glycosides, carbohydrates, lineolic acids, and fatty acids were found to be the major contributors to the discrimination of the metabolic profile between 0% SHY and 10% SHY. The differentially accumulated metabolites may lead to the discrepancy in the yogurt's functionality. Animal experiments showed that the 10% SHY treatment prevented constipation by increasing feces number, fecal water content, and small intestinal transit rate and reducing inflammatory injury in loperamide‐induced constipated rats. Further analysis of the gut microbiota revealed that 10% SHY gavage increased the relative abundances of the Lactobacillus, Allobaculum, Turicibacter, Oscillibacter, Ruminococcus, and Phascolarctobacterium genera in the constipated rats, whereas Akkermansia, Clostridium_XIVa, Bacteroides, Staphylococcus, and Clostridium_IV were decreased. The combination of defatted hempseed meal and probiotics was found to be effective in relieving constipation, probably due to the enriched amino acids and peptides, such as Thr‐Leu and lysinoalanine through correlation analysis. CONCLUSION Our findings indicated that defatted hempseed meal in yogurt altered the metabolic profile and effectively alleviated constipation in rats, which is a promising therapeutic candidate for constipation. © 2023 Society of Chemical Industry.

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Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

Cited by 74 publications

References 226 publications

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

Probiotics: Bridging the interplay of a healthy gut and psychoneurological well‐being

Defatted hempseed meal altered the metabolic profile of fermented yogurt and enhanced the ability to alleviate constipation in rats

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