The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview

Mapelli-Brahm, Paula; Barba, Francisco J.; Remize, Fabienne; Garcia, Cyrielle; Fessard, Amandine; Khaneghah, Amin Mousavi; Sant’Ana, Anderson S.; Lorenzo, José M.; Montesano, Domenico; Meléndez-Martínez, Antonio J.

doi:10.1016/j.tifs.2020.03.013

Cited by 114 publications

(73 citation statements)

References 158 publications

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“…The health benefits of fermented foods suggested being due to direct and indirect routes ( Mota de Carvalho et al, 2018 ). Their direct route of action is attributed to different bioactive compounds which were produced during the fermentation that are not naturally found in their unprocessed counterparts such as fatty acids, organic acids, vitamins, bacteriocins, amino acids, peptides and exopolysaccharides ( Mapelli-Brahm et al, 2020 ; Adesulu-Dahunsi, Jeyaram, & Sanni, 2018 ). The health and disease prevention effect of fermented food are due to increased production of bioactive compounds such as polyphenols, bioactive peptides, conjugated linoleic acid, gamma amino butyric acid and vitamins ( Hayes & García-Vaquero, 2016 , pp.…”

Section: Potential Health Benefits Of Animal-based and Plant-based Fementioning

confidence: 99%

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

et al. 2021

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The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antiviral activity. Several probiotics strains demonstrated broad range of antiviral activities and different mechanisms of action. This article will review the diversity, health benefits, interaction with immune system and antiviral activity of fermented foods and their probiotics bacteria. In addition, the mechanisms of action will be reviewed to determine the broad range potential antiviral activity against the respiratory and alimentary tracts viruses. The probiotics bacteria and bioactive compounds in fermented foods demonstrated antiviral activities against respiratory and alimentary tracts viruses. The mechanism of action was reported to be due to the stimulation of the immune system function via enhancing natural killers cell toxicity, enhance the production of pro-inflammatory cytokines, and increasing the cytotoxic of T lymphocytes (CD3 + , CD16 + , CD56 + ). However, further studies are highly recommended to determine the potential antiviral activity for traditional fermented foods.

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Section: Potential Health Benefits Of Animal-based and Plant-based Fementioning

confidence: 99%

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

et al. 2021

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“…At the same time, in summarizing the existent literature, it was concluded that, despite the large amount of the information linked with various issues of carotenoids’ effects, their importance, and the biotechnology of their production published during last years, some of these substances that have health-promoting activities still require further study. These are lutein, zeaxanthin, α-carotene, β-cryptoxanthin, phytoene, torulene, and torularhodin [ 10 ].…”

Section: Biotechnologymentioning

confidence: 99%

“…Carotenoids have applications in various areas of industry, medicine, agriculture, and ecology. A lot of information has been accumulated during the last decades about their possible health-protecting effects [ 7 , 8 , 9 , 10 , 11 ]. It is known that carotenoids cannot be synthesized in humans and animals.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, people and animals need to obtain them from their diet [ 4 , 12 ]. Carotenoids may provide cosmetic benefits [ 7 , 10 , 13 ]. Moreover, their great importance in food production, as natural colorants, is well-known ( Figure 1 ).…”

Section: Introductionmentioning

confidence: 99%

“…For instance, CDBs are responsible for the color of most carotenoids. At least seven CDBs are necessary for obtaining a colored carotenoid [ 10 ]. Carotenoids can be divided into two groups.…”

Section: Introductionmentioning

confidence: 99%

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Carotenoids and Some Other Pigments from Fungi and Yeasts

et al. 2021

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Carotenoids are an essential group of compounds that may be obtained by microbiological synthesis. They are instrumental in various areas of industry, medicine, agriculture, and ecology. The increase of carotenoids’ demand at the global market is now essential. At the moment, the production of natural carotenoids is more expensive than obtaining their synthetic forms, but several new approaches/directions on how to decrease this difference were developed during the last decades. This review briefly describes the information accumulated until now about the beneficial effects of carotenoids on human health protection, their possible application in the treatments of various diseases, and their use in the food and feed industry. This review also describes some issues that are linked with biotechnological production of fungal and yeasts carotenoids, as well as new approaches/directions to make their biotechnological production more efficient.

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Application of Fermentation to Recover High‐Added Value Compounds from Food By‐Products

Khubber¹,

Martí-Quijal

Tomašević

et al. 2021

Fermentation Processes

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The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview

Cited by 114 publications

References 158 publications

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

Carotenoids and Some Other Pigments from Fungi and Yeasts

Application of Fermentation to Recover High‐Added Value Compounds from Food By‐Products

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