The advantages of deep ocean water for the development of functional fermentation food

Abstract

Deep ocean water (DOW) is obtained from 600 m below the sea surface. In recent years, DOW has been applied in the development of fermentation biotechnologies and functional foods. DOW is rich in trace minerals, comprises multiple physiological and health functions, and is able to promote microbe growth; therefore, the application of DOW directly benefits the development of the fermentation industry and functional foods. This study integrated the current health functions and applications of DOW with the latest results from studies related to fermentation biotechnology. Subsequently, the influence of applying DOW in fermented functional food development and the effects in health function improvements were summarized. According to the previous studies, the main reasons for the increased effect of fermented functional foods through the application of DOW are increased generation of functional metabolite contents in the microbes, intrinsic health functions of DOW, and the microbial use of mechanisms of converting the absorbed inorganic ions into highly bioavailable organic ions for the human body. These combined advantages not only enhance the health functions of fermentation products but also provide fermentation products with the intrinsic health functions of DOW.

Higher Anti-Liver Fibrosis Effect of Cordyceps militaris-Fermented Product Cultured with Deep Ocean Water via Inhibiting Proinflammatory Factors and Fibrosis-Related Factors Expressions

“…Previous studies have reported that DOW can promote the generation of functional metabolites in microorganisms [14]. The results of the present study also show that DCM considerably produced higher contents of cordycepin and adenosine by 2.02 times and 2.31 times than UCM, respectively.…”

“…Studies have shown that DOW may have numerous health benefits because it is rich in minerals and other nutrient salts [14]. In our previous studies, Red mold dioscorea fermented with DOW can significantly perform higher hypolipidaemic effect than those of red mold dioscorea fermented with water filtered through reverse osmosis (RO water) [8].…”

“…DOW is also rich in nutrients and trace elements such as magnesium and selenium, which has been reported to be the reason that DOW exhibits numerous health benefits [14]. A previous study reported that magnesium chenoursodeoxycholic acid can reduce the accumulation of collagen fibers and the inflammatory response triggered by CCl 4 by reducing TNF-α, IL-6, and COX-2 protein levels [31].…”

Potential Health Benefits of Deep Sea Water: A Review

“…The main factors of its increased health properties are due to it being able to increase functional metabolite production, intrinsic health functions of DSW, and the microbial use of mechanisms of converting the absorbed inorganic ions into highly bioavailable organic ions for the human body [48]. The detailed reviews regarding effects of DSW applications for the development of functional fermentation food are explained by Lee [48]. The detailed studies of functional deep sea water with other substances are described in Table 18.…”

Effect of the salts of deep ocean water on the production of cordycepin and adenosine of Cordyceps militaris-fermented product

“…Previous studies have noted that DOW has several health benefits, such as mitigating skin inflammation (Hataguchi et al 2005 ), lowering blood lipids (Miyamura et al 2004 ), reducing blood sugar (Hwang et al 2009a ), and reducing obesity (Hwang et al 2009b ). Moreover, DOW can be used to increase production of functional ingredients of microorganisms (Lee 2015 ). Studies have found that DOW can increase the functional ingredient production of monascin and ankaflavin of red mold dioscorea as well as triterpenoids, polysaccharide, and flavonoids of Antrodia camphorata (Lee et al 2011 ; Wang et al 2013a ).…”