New formulations of fermented milk drinks with fruit pulp added: Physicochemical characteristics during storage and nutritional profile

The aim of this study was to evaluate the nutritional profile and the physicochemical characteristics during storage of newly developed formulations of fermented milk drinks with added pineapple, mango and passion fruit pulp. The fermented drinks showed a high content of protein, iron, and calcium. The passion fruit milk drink had the lowest pH (4.13) and highest acidity (0.95%, expressed in % of lactic acid), which was significantly different (p<0.05) from the pineapple and mango drinks. As for syneresis and sedimentation, the pineapple milk drink had the highest rates at 14 days storage, with 34.33% and 6.50%, respectively and was significantly different (p≤0.05) when compared to the mango and passion fruit milk drinks. In conclusion, newly developed fermented milk drinks with added fruit pulp were a source of several nutrients. We observed physical-chemical characteristics suitable for a fermented milk product during storage.

El objetivo de este estudio fue el desarrollo de nuevas formulaciones de bebidas lácteas fermentadas adicionadas de piña, mango y maracuyá, para evaluar el perfil nutricional y las características fisicoquímicas durante el almacenamiento. Las bebidas fermentadas mostraron un alto contenido en proteínas, hierro y calcio. En cuanto a las características fisicoquímicas durante el almacenamiento, la bebida láctea de maracuyá presentó el pH más bajo (4,13) y la acidez más alta (0,95%, expresada en % de ácido láctico), con una diferencia significativa (p < 0,05), en comparación con las bebidas de piña y mango. En cuanto a sinéresis y sedimentación, la bebida láctea de piña presentó los mayores índices a los 14 días de almacenamiento, con 34,33% y 6,50%, respectivamente, y con diferencia significativa (p ≤ 0,05) al compararla con las bebidas lácteas de mango y maracuyá. En conclusión, las bebidas lácteas fermentadas con adición de pulpa de fruta son una fuente de varios nutrientes, y de características físico-químicas adecuadas para un producto lácteo fermentado durante el almacenamiento.

Identificación y selección de Saccharomyces cerevisiae nativas para mejorar el proceso productivo del Pisco a partir de uva Quebranta

El Pisco es el destilado del Perú, elaborado a partir de mostos recientemente fermentados con uvas criollas denominadas "pisqueras". Las levaduras son los microorganismos clave en la fermentación y el uso de cepas nativas seleccionadas presenta ventajas competitivas para la tipicidad del producto, así como también para la estandarización del producto y el control microbiológico del proceso. El objetivo fue identificar y seleccionar las cepas de levaduras nativas para la producción del Pisco de uva Quebranta aisladas de procesos productivos de Pisco en el valle de Ica. Para ello, se emplearon técnicas microbiológicas y moleculares mediante el análisis de ITS1-5.8S-ITS2 PCR-RFLP para la identidad taxonómica. La evaluación de las cepas para producir Pisco consistió en el análisis fisicoquímico y organoléptico del destilado obtenido con las cepas seleccionadas. Se evaluaron 3 aislados para la producción de Pisco identificados como Saccharomyces cerevisiae: UNA SC - 25, UNA SC - 49 y UNA SC - 54, de los cuales la cepa UNA SC-49 destacó por mostrar aptitudes enológicas diferentes a las otras cepas. Este trabajo constituye el primer registro de levaduras nativas del Perú para mostos procedentes de uva Quebranta.

El Pisco stands as Peru's distilled spirit, crafted from recently fermented musts derived from native grape varieties known as "pisqueras". Yeasts serve as decisive microorganisms in the fermentation process, and the utilization of selected native strains confers competitive advantages for product typicity, standardization, and microbiological control within the production process. The aim was to identify and select native yeast strains for Quebranta grape Pisco production, isolated from Pisco production processes in the Ica Valley. Microbiological and molecular techniques were employed, utilizing ITS1-5.8S-ITS2 PCR-RFLP analysis for taxonomic identification. The assessment of yeast strains for Pisco production involved the physicochemical and organoleptic analysis of the distilled product obtained using the selected strains. Three isolates were evaluated for Pisco production, identified as Saccharomyces cerevisiae: UNA SC - 25, UNA SC - 49, and UNA SC - 54. Among these, the UNA SC-49 strain stood out due to displaying oenological characteristics distinct from the other strains. This work is the first documentation of native yeasts in Peru for musts derived from Quebranta grapes.

Preparation of a probiotic quinoa beverage by enzymatic hydrolysis of its starches and subsequent lactic acid fermentation / Elaboración de una bebida probiótica de quinua por hidrólisis enzimática de sus almidones y posterior fermentación ácido láctica

Background: The concern about consuming healthy foods has increased in recent years. Not only are they expected to comply with essential feeding functions, but they also provide health benefits. Probiotics are one of the main functional components expected to be present in functional foods and beverages. They provide many health benefits and stand out due to their metabolic capacities and adaptability to different habitats. In addition, Quinoa seeds contain valuable quantities of quality protein and nutritional values of carbohydrates, proteins, fats, fibers, and mineral substances for which they are considered an ideal dietary alternative. Objectives: This research aimed to elaborate on a probiotic quinoa beverage, which combines the effect of enzymatic hydrolysis of the starches obtained from its seeds with lactic acid fermentation using probiotic cultures, seeking to enhance its nutritional properties and converting it into a functional beverage. Methods: For this, fermentations were carried out in three different concentrations of probiotic cultures (inoculum): 10%, 5%, 1%, and three other different fermentation times: 8, 10, and 12 hours. pH, Total titrable acidity expressed as lactic acid (%), reducing sugars, and soluble solids were measured. After that, the beverage was formulated with honey, carob, preservatives, and mango flavoring. Results: Statistical analysis indicated optimal conditions were achieved with 10% probiotic cultures and 10 hours of fermentation. The microbiological analysis confirmed the presence of probiotic microorganisms at a concentration of 108 CFU/mL. Proximal analysis indicated that the composition contained 84.6 Kcal, 19.3 g of carbohydrates, and 1.4 g of protein per 100 g of beverage. Conclusions: The probiotic quinoa beverage was produced and can be considered in the group of plant-based foods, as well as a functional beverage, since the probiotic cultures it contains contribute to maintaining the intestinal microbiota and prevent the onset of chronic diseases.

Antecedentes: La preocupación por el consumo alimentos saludables ha aumentado en los últimos años. No solo se espera que cumplan con las funciones esenciales de alimentación, sino que también brinden beneficios para la salud. Los probióticos son uno de los principales componentes funcionales que se espera que estén presentes en los alimentos y bebidas funcionales. Aportan múltiples beneficios para la salud y destacan por sus capacidades metabólicas y adaptabilidad a diferentes hábitats. Además, las semillas de quinua contienen valiosas cantidades de proteína de notable calidad, valores nutricionales de carbohidratos, proteínas, grasas, fibras y sustancias minerales por lo que se consideran una alternativa dietética ideal. Objetivos: Esta investigación tuvo como objetivo elaborar una bebida probiótica de quinua, que combina el efecto de la hidrólisis enzimática de los almidones obtenidos de sus semillas con la fermentación láctica utilizando cultivos probióticos, buscando potenciar sus propiedades nutricionales y convertirla en una bebida funcional. Métodos: Para ello se realizaron fermentaciones en tres concentraciones diferentes de cultivos probióticos (inóculo): 10%, 5%, 1%, y tres distintos tiempos de fermentación: 8, 10 y 12 horas. Se midió pH, Acidez titulable total expresada como ácido láctico (%), azúcares reductores y sólidos solubles. Posteriormente, se formuló la bebida con miel, algarrobina, conservantes y saborizante de mango. Resultados: El análisis estadístico indicó que se lograron condiciones óptimas con 10% de cultivos probióticos y 10 horas de fermentación. El análisis microbiológico confirmó la presencia de microorganismos probióticos a una concentración de 108 UFC/mL. El análisis proximal indicó que la composición contenía 84,6 Kcal, 19,3 g de carbohidratos y 1,4 g de proteína por 100 g de bebida. Conclusiones: la bebida probiótica de quinua fue elaborada y puede ser considerada en el grupo de alimentos de origen vegetal, así como una bebida funcional, ya que los cultivos probióticos que contiene contribuyen al mantenimiento de la microbiota intestinal y previenen la aparición de enfermedades crónicas.

An experimental study of acute toxicity and pharmacology of fermented Platycodonis Radix / 中国中药杂志

This study investigated the acute toxicity of fermented Platycodonis Radix on mice and its effect on coughing in mice infected with Mycoplasma pneumoniae. The maximum dosage(MAD) was used in the acute toxicity experiment on mice to observe the signs of mice. After 14 days, dissection, blood biochemical examination, and pathological tissue section observation were conducted. In the pharmacological experiment of fermented Platycodonis Radix, 60 healthy BALB/c mice, 30 males and 30 females, were randomly divided into a blank group, a model group, a carbetapentane group(0.013 g·kg~(-1)·d~(-1)), and high-, medium-, and low-dose fermented Platycodonis Radix groups(5.2, 2.6, and 1.3 g·kg~(-1)·d~(-1)), with 10 mice in each group. Except for the blank group, the mice in the other five groups underwent model induction by intranasally instilling 20 μL of 1×10~6 CCU M. pneumoniae for 3 days, and the mice in each group were orally administered the corresponding drugs for 7 days. Cough induction experiment was conducted to observe and record the cough latency and total cough count within 3 min for each group. Hematoxylin-eosin(HE) staining and Masson staining were used to observe the pathological changes in lung tissues. Immunohistochemistry was performed to observe the protein expression of transient receptor potential A1(TRPA1), calcitonin gene-related peptide(CGRP), and substance P(SP) in the lung tissues of mice in each group. Real-time fluorescence-based quantitative polymerase chain reaction(qRT-PCR) was used to elucidate the changes in the mRNA levels of cough-related factors TRPA1, CGRP, and SP in mice treated with fermented Platycodonis Radix. No mice died in the acute toxicity experiment, and there were no changes in general behavior and major organ histopathological examinations. Compared with the blank group, there were no statistically significant differences in blood biochemical indexes. In the pharmacological experiment of fermented Platycodonis Radix, compared with the model group, the high-and medium-dose fermented Platycodonis Radix groups showed improved lung tissue structure of mice, with clear structure and regular tissue morphology. The qRT-PCR and immunohistochemical detection showed a decrease in the expression of TRPA1, CGRP, and SP in the fermented Platycodonis Radix groups. Fermented Platycodonis Radix can exert an inhibitory effect on cough by suppressing the expression of TRPA1, CGRP, and SP in lung tissues, thereby identifying the target of the drug.

Varieties systematization and standards status analysis of fermented Chinese medicine / 中国中药杂志

Fermented Chinese medicine has long been used. Amid the advance for preservation of experience, the connotation of fermented Chinese medicine has been enriched and improved. However, fermented Chinese medicine prescriptions generally contain a lot of medicinals. The fermentation process is complicated and the conventional fermentation conditions fail to be strictly controlled. In addition, the judgment of the fermentation end point is highly subjective. As a result, quality of fermented Chinese medicine is of great difference among regions and unstable. At the moment, the quality standards of fermented Chinese medicine are generally outdated and different among regions, with simple quality control methods and lacking objective safe fermentation-specific evaluation indictors. It is difficult to comprehensively evaluate and control the quality of fermented medicine. These problems have aroused concern in the industry and also affected the clinical application of fermented Chinese medicine. This article summarized and analyzed the application, quality standards, and the modernization of fermentation technology and quality control methods of fermented Chinese medicine and proposed suggestions for improving the quality standards of the medicine, with a view to improving the overall quality of it.

Alternativas para el aprovechamiento del cuajilote (Parmentiera edulis): una especie agroindustrial subutilizada / Alternatives for the use of cuajilote (Parmentiera edulis): an underutilized agro-industrial species

Resumen El fruto de la especie Parmentiera edulis, conocida como cuajilote, se produce de forma abundante por temporada, es rico en nutrientes y puede ser aprovechado para elaborar alimentos. El objetivo de este trabajo fue establecer la viabilidad técnica de utilizar el cuajilote en la formulación de alimentos y bebidas fermentadas para promover su aprovechamiento comercial. Se determinó la composición nutricional, el contenido fenólico y su capacidad antioxidante. Los frutos se deshidrataron y se obtuvo una harina que se mezcló al 0 % (control), 5 %, 10 % y 15 % con harina de maíz, para preparar tortillas, y se evaluó su composición nutricional y aceptación organoléptica. También, se elaboró una bebida fermentada y una bebida destilada, usando Sacharomyces cereviseae, a partir de pulpa de fruta con y sin cáscara. Los mostos para la bebida fermentada se pasteurizaron a 72 ºC/15 s. El fruto presentó alto contenido de proteína (6.5 ± 2.5 %) y fibra (3.9 ± 1.6 %), de compuestos fenólicos y capacidad antioxidante. En las tortillas, al aumentar la cantidad de cuajilote se elevó la cantidad de fibra y proteína. Sensorialmente, las tortillas adicionadas con 5 % y 10 % de cuajilote fueron mejor aceptadas. En la bebida fermentada no se encontró diferencia significativa en sus parámetros fisicoquímicos al elaborarla con y sin cáscara, excepto para la acidez total. Tampoco modificó el rendimiento de producción de bebida fermentada o de alcohol destilado. El cuajilote es un fruto poco incorporado a la dieta que presenta propiedades funcionales nutricionales adecuadas y puede ser aprovechado como materia prima en la elaboración de tortillas, aumentando su valor nutricional o para producir bebidas fermentadas o alcohol etílico.

Abstract The fruit of the species Parmentiera edulis, known as cuajilote, is abundantly produced per season, is rich in nutrients and can be used to make food. The objective of this work was to establish the technical feasibility of using cuajilote in the formulation of fermented foods and beverages to promote its commercial use. The nutritional composition, the phenolic content and its antioxidant capacity were determined. The fruits were dehydrated and a flour was obtained that was mixed at 0 % (control), 5 %, 10 % and 15 % with corn flour, to prepare tortillas, and its nutritional composition and organoleptic acceptance were evaluated. Also, a fermented beverage and a distilled beverage were elaborated, using Saccharomyces cereviseae, from fruit pulp with and without shell. The musts for the fermented beverage were pasteurized at 72 ºC/15 s. The fruit presented a high content of protein (6.5 ± 2.5 %) and fiber (3.9 ± 1.6 %) of phenolic compounds and antioxidant capacity. In tortillas, increasing the amount of cuajilote increased the amount of fiber and protein. Sensorially, the tortillas added with 5 % and 10 % cuajilote were better accepted. In the fermented beverage, no significant difference was found in its physicochemical parameters when it was made with and without shell, except for total acidity. Nor did it modify the production yield of fermented beverage or distilled alcohol. Cuajilote is a fruit rarely incorporated into the diet that has adequate functional and nutritional properties and can be used as a raw material in the manufacture of tortillas, increasing its nutritional value or to produce fermented beverages or ethyl alcohol.

Prevalence of Candida Species in ‘Thairu’ a Traditional Fermented Milk of Kerala, India

Aims: To determine the prevalence of Candida species in ‘thairu’, a traditional fermented milk prepared in the households of Kerala. Study Design: ‘Thairu’ samples collected randomly from the households in Wayanad, Kozhikode, Malappuram, Palakkad and Kannur districts of Kerala. This was followed by enumeration and identification of yeast using API 20CAUX Kit. Determination of pH and acidity of samples. Place and Duration of Study: Department of Dairy Microbiology, College of Dairy Science and Technology, Pookode, Wayanad, Kerala. September 2021- December 2021. Methodology: A total of 30 household ‘thairu’ samples were collected from households of Wayanad, Kozhikode, Malappuram, Palakkad and Kannur districts of Kerala in sterile bottles. The samples were serially diluted in normal saline and pour plated on to Yeast Extract Glucose Chloramphenicol Agar for isolation and enumeration. The pH was measured using pH meter by directly inserting the probe into the homogenized sample. Titratable acidity in per cent lactic acid was measured using N/10 NaOH. The isolates were identified based on the sugar fermentation pattern using API 20C AUX kit (Biomerieux, France). Results: The yeast count in the samples ranged from 5.0 to 6.7 log CFU/g with an average of 5.89±0.38 log CFU/g. Average acidity and pH of the samples were 1.92±0.34 % LA and 3.59±0.60 respectively. A total of 23 yeast isolates were identified based on morphology and carbohydrate fermentation pattern using API 20C AUX kit (Biomerieux, France). Exactly 86.95 per cent of isolates belong to Candida species. Conclusion: Observations of the study revealed the high prevalence of Candida species in traditional fermented milk ‘thairu’. Predominant Candida species were lactose fermenters, but the presence of a few species with spoilage and pathogenicity potential were also detected. The safety assessment of Candida species is essential before applying them as starter cultures for food fermentations.

Breast Cancer Is Significantly Associated with Cancers in The First- and Second-Degree Relatives in Ethnic Mizo-Mongoloid Population, Northeast India

Background: High incidence of breast cancer among the endogamous Mizo-Mongoloid tribe stresses the need to explore the disease pertaining to the family history as well as other risk factors. This study in-vestigates the association of risk factors and inherited diseases with breast cancer.Methodology: The study includes 426 unrelated breast cancer cases and 810 healthy controls of female Mizo ethnicity. Association between reproductive history, lifestyle/ dietary habits, tobacco and alcohol exposures, family history in relation to cancer and inheritable diseases was assessed by univariate lo-gistic regression using Chi-square tests and multivariate analyses using Cox regression. Results: Age at diagnosis was highest between 41 to 50 years. Consumption of fermented pork fat, smoked food and Smoke-less tobacco, lower intake of vegetables/ water, having a first/ or second de-gree relative with cancers and inheritable diseases were found to be the major risk factors. Certain known factors were also acting as confounding factors. Conclusions: The present study reveals that Mizo women with first- and second-degree relatives of breast cancer, various other cancers and inheritable diseases have increased risk of breast cancer. This study also highlights the importance of analysing genetic factors which can aid in early detection of in-herited risk factors.

Microbiological and physicochemical characterization of a traditionally fermented corn product: "Champús" / Caracterización microbiológica y fisicoquímica de un producto de maíz tradicionalmente fermentado "Champús"

Background: Many native fermented foods in Latin America are made by indigenous communities through processes that preserve their traditions. Among these products is champús, a fermented drink or dessert native to Colombia, Ecuador, and Peru. It has a characteristic flavor between sweet and sour with a low alcohol content, is made from cereals such as corn, wheat, or a mixture of these, and can include fruits and spices. Objectives: This research evaluated the microbiological, physicochemical, and sensory quality characteristics of champús to revalue the consumption of traditional foods. Methods: For this purpose, the microbiological safety criteria, fermenting microorganisms, and physicochemical and sensory parameters were evaluated for two batches of champús prepared by five producers and taking samples at different stages. Results: It was found that the average temperature and relative humidity for processing were between 16.5 ± 2.56 °C and 61.6 ± 9.14 %, respectively, and the products exceeded microbiological criteria such as total coliforms and some microbiological criteria for Escherichia coli and Staphylococcus aureus. There was also a high prevalence of lactic acid bacteria and yeasts throughout the process, with the occurrence of the genera Weissella, Leuconostoc, and Lactobacillus. The presence of organic acids (lactic, acetic, and propionic) and ethanol was evidenced. Champús seems to be a source of calcium, phosphorus, and free amino acids. Conclusions: This information provides a basis to propose improvement plans for small producers and, at the same time, to conduct more detailed studies on the native microbiota of champús

Antecedentes: Muchos de los alimentos nativos fermentados de América Latina son elaborados por las comunidades indígenas mediante procesos que preservan sus tradiciones. Entre estos productos se encuentra el "champús", una bebida o postre fermentado originario de Colombia, Ecuador y Perú. Presenta un sabor característico entre dulce y ácido con un bajo contenido de alcohol, está elaborado a base de cereales como maíz, trigo o la mezcla de estos, y puede llevar entre sus ingredientes frutas y especias. Objetivo: Esta investigación evaluó las características de calidad microbiológica, fisicoquímica y sensorial del champús para revalorizar el consumo de los alimentos tradicionales. Métodos: Se evaluaron criterios de seguridad microbiológica, microorganismos fermentadores, parámetros fisicoquímicos y sensoriales de dos lotes de champús elaborados por 5 productores, tomando muestras en diferentes etapas de proceso. Resultados: Como resultados, se encontró que la temperatura y la humedad relativa promedio de elaboración estuvieron entre 16,5 ± 2,56 °C y 61,6 ± 9,14 % y que los productos superaron los criterios microbiológicos como coliformes totales y algunos criterios microbiológicos como Escherichia coli y Staphylococcus aureus. También hubo una alta prevalencia de bacterias lácticas y levaduras a lo largo del proceso, identificándose los géneros Weissella, Leuconostoc y Lactobacillus. Se evidenció la presencia de ácidos orgánicos (láctico, acético y propiónico) y de etanol. El champús parece ser una fuente de calcio, fósforo y aminoácidos libres. Conclusión: Esta información sirve de base para proponer planes de mejora para los pequeños productores y al mismo tiempo para realizar estudios más detallados sobre la microbiota nativa del champús.

Physicochemical Analysis and Chromatographic Profiling Using LC-MS of Kanjika During Fermentation

Kanjika is a traditional Ayurvedic fermentation product prepares using 11 herbal ingredients in an aqueous media without the addition of any sweetening agents. The aim of the study was to analyse the biochemical changes happening throughout the process of fermentation in Kanjika and to identify the bioactive molecules formed during the fermentation process. Two batches of Kanjika were prepared. One batch was kept undisturbed throughout the fermentation process, while samples were drawn out at regular intervals from the other batch. A comparative evaluation of physicochemical parameters was done between the various samples drawn from the second batch of the formulation and the sample from the first batch after completion of fermentation. Further detailed analysis of the product before initiation of fermentation and after completion of fermentation was done using LC-MS. The two batches of Kanjika showed significant changes with regard to basic physicochemical parameters. It was found that in both the batches the pH was found to be highly acidic without any significant variations among the samples. Brix value was significantly high at the end of fermentation, in the sample from the undisturbed batch when compared to the sample from the disturbed batch.

Probiotic Potentials of Lactic Acid Bacteria Isolated from Fermented Foods

This study investigated the probiotic potentials of seven lactic acid bacteria (LAB) strains at different temperatures, pH, and bile salt concentrations. Their antimicrobial activity and antibiotic susceptibility were also determined. There were significant (P˂0.05) differences in the LAB growth at 45-650C with viable counts ranging from 4.28-8.34 Log10 Cfu/ml after 48 h. The LAB strains showed significant (P˂0.05) increase at pH 2, 2.5 and 3 after 3 and 6 h. L. parabuchneri LMG was viable at 45 and 65oC with 99.30 and 65.00% survival respectively. The LAB showed high resistance to 0.3% bile salt at 97.90%. L. plantarum CIP was viable with 95.40% survival at pH 3.0 after 3 h. All the LAB strains were susceptible to cefuroxime (20 µg/ml) and erythromycin (10 µg/ml) at 13.00-45.00 mm zone of inhibition (ZOI). They had strong antimicrobial activity against Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 9027 and Listeria monocytogenes ATCC 15313. Leuconostoc mesenteroides LM and L. brevis ATCC inhibited the five tested food borne pathogens with ZOI varying from 8.00-26.00 mm. The results from this study showed that the LAB strains isolated from fermented foods had probiotic potential and can be used for research and commercial purposes.

Leche fermentada simbiótica y triple terapia en el tratamiento de Helicobacter pylori

RESUMEN Introducción: Helicobacter pylori se relaciona con enfermedades benignas y malignas gastrointestinales. No se dispone de un esquema ideal para su erradicación, pero el uso de probióticos y prebióticos puede servir como terapia adyuvante. Objetivo: Describir las manifestaciones clínicas, endoscópicas, histopatológicas y la erradicación de la infección por Helicobacter pylori en los pacientes tratados con triple terapia y leche fermentada simbiótica. Métodos: Se realizó un estudio descriptivo, entre enero de 2017 y mayo de 2019, en 30 pacientes con Helicobacter pylori (diagnosticado mediante estudio histopatológico y prueba de ureasa). Las variables incluidas fueron: edad, sexo, manifestaciones clínicas, diagnóstico endoscópico e histopatológico y erradicación de la bacteria. Para el análisis de los resultados se emplearon estadísticas descriptivas (porcentaje y medidas de tendencia central). Resultados: Hubo 71 % de pacientes femeninos. La edad media fue de 48,6 ± 16,3 años (mínima 18 y máxima de 74 años). La dispepsia estuvo presente en 46,6 % pacientes. La gastritis eritematosa antral, antral eritematoerosiva y eritemato nodular se presentaron en 23,3 % cada una. La gastritis crónica atrófica moderada estuvo presente en el 40 % de los individuos. En 96,7 % enfermos se erradicó la bacteria. Conclusiones: La dispepsia y la gastritis crónica atrófica moderada representan el síntoma y el diagnóstico histopatológico más frecuente, respectivamente. La gastritis eritematosa antral, antral eritematoerosiva y eritematonodular constituyen los diagnósticos endoscópicos más comunes. La tasa de erradicación de H. pylori es elevada.

ABSTRACT Introduction: Helicobacter pylori infection has a wide worldwide distribution and is related to benign and malignant gastrointestinal diseases. Although there is no ideal scheme to eradicate the bacteria, the use of probiotics and prebiotics can serve as adjunctive therapy. Objective: To describe the clinical, endoscopic, histopathological manifestations and the eradication of Helicobacter pylori infection in patients treated with triple therapy and symbiotic fermented milk. Method: A descriptive, cross-sectional study was carried out from January 2017 to May 2019. 30 patients with Helicobacter pylori infection (diagnosed by histopathological study and urease test) were included. The variables included were: age, sex, clinical manifestations, endoscopic and histopathological diagnosis, and eradication of the bacteria. Descriptive statistics (percentage and measures of central tendency) were used to analyze the results. Results: There were 71 % female patients. The mean age was 48,6 ± 16,3 years; minimum age of 18 and maximum of 74 years. Dyspepsia was present in 46,6 % of patients and epigastric pain in 33,3 %. Erythematous antral, antral erythematous erythematonodular and erythematonodular gastritis occurred in 23,3% each. Moderate atrophic chronic gastritis was found in 40 % of individuals. Helicobacter pylori was eradicated in 96,7 % of patients. Conclusions: Female sex and the fourth decade of life predominated. Dyspepsia and moderate atrophic chronic gastritis are the most frequent symptom and histopathological diagnosis, respectively. Erythematous antral, antral erythematous, and erythematonodular gastritis represent the most common endoscopic diagnoses. The eradication rate of Helicobacter pylori was high.

Probiotic potential of lactic acid bacteria isolated from Vietnamese sour-fermented fish product

Aims@#To isolate and characterize the lactic acid bacteria (LAB) strains from the “mam chua ca ro” (sour fermented fish) in the South of Vietnam and investigate their potential anti-bacterial properties.@*Methodology and results@#Four LAB strains (MCR1, MCR2, MCR3 and MCR4) were isolated from the "mam chua ca ro" product and their anti-bacterial activity was determined using the spot assay and the paper disc diffusion method. The isolated LABs can inhibit Escherichia coli ATCC 25922, Staphyloccocus aureus ATCC 25923 and Vibrio parahaemolyticus BV016 and produce bacteriocin to control the growth of E. coli ATCC 25922 and S. aureus ATCC 25923, except V. parahaemolyticus. MCR2 was chosen to sequence 16S rRNA of Pediococcus acidilactic.@*Conclusion, significance and impact of study@#On the basis of their prominent anti-pathogenic bacteria activity, LAB strains isolated from Vietnamese sour-fermented fish products were verified as prospective probiotics.

Avaliação da interação entre leveduras isoladas de kombucha e bactérias probióticas / Evaluation of the interaction between isolated kombucha yeasts and probiotic bacteria

Um dos maiores desafios no desenvolvimento de produtos probióticos é entender como os microrganismos interagem entre si e com o hospedeiro. Quando falamos em alimentos fermentados tradicionais, este obstáculo aumenta porque a matriz alimentar já possui um microbioma intrínseco. No entanto, também é conhecido que muitos microrganismos podem interagir e cooperar para sobreviver quando condições de estresse são encontradas. Assim, o objetivo deste trabalho foi isolar leveduras de quatro diferentes kombuchas em distintos momentos fermentativos e verificar a influência que leveduras isoladas de kombucha têm na manutenção da viabilidade da bactéria probiótica Bifidobacterium animalis subsp. lactis HN019 em condições de aerobiose. Meyerozyma guilliermondii, Candida albicans, Rhodotorula mucilaginosa e Pichia membranifaciens foram leveduras encontradas nas kombuchas, das quais as duas últimas favoreceram a manutenção da alta viabilidade de HN019 em cocultura por 14 dias. Observou-se a viabilidade da bactéria acima de 9 log ao longo de todo o experimento, o que não foi observado em monocultura. Ademais, utilizou-se de análise de autoagregação, hidrofobicidade, atividade enzimática de proteases e fosfolipases das leveuras para analisar seu potencial patogênico. Observou-se que R. mucilaginosa demonstrou características semelhantes à Saccharomyces cerevisiae subsp. boulardii, e sua interação benéfica com HN019 reforça a possibilidade de que esta levedura seja uma chave para a inserção da bactéria em uma kombucha probiótica. Análises metabólicas foram realizadas e encontrou-se uma vasta diversidade de dipeptídeos, principalmente os compostos de prolina, durante a cocultura da bactéria com as leveduras. Tais dipeptídeos apresentam importantes mecanismos de ação no controle biológico e quorum sensing de bactérias e leveduras, e supostamente regulam a manutenção das relações mutualísticas entre ambos microrganismo

One of the biggest challenges in the development of probiotic products is to understand how microorganisms interact with each other and with the host. When we talk about traditional fermented foods, this obstacle increases because the food matrix already has an intrinsic microbiome. However, it is also known that many microorganisms can interact and cooperate to survive when stressful situations are encountered. Thus, the objective of this work was to isolate yeasts from four different kombuchas at different fermentation times and to verify the influence that yeasts isolated from kombucha have on maintaining the viability of the probiotic bacterium Bifidobacterium animalis subsp. lactis HN019 under aerobic conditions. Meyerozyma guilliermondii, Candida albicans, Rhodotorula mucilaginosa and Pichia membranifaciens were yeasts found in kombuchas, of which the last two favored the maintenance of HN019 high viability in co-culture for 14 days. Bacteria viability above 9 log was observed throughout the experiment, which was not observed in monoculture. In addition, analysis of autoaggregation, hydrophobicity, enzyme activity of proteases and phospholipases of yeasts was used to analyze their pathogenic potential. It was observed that R. mucilaginosa demonstrated characteristics similar to Saccharomyces cerevisiae subsp. boulardii, and its beneficial interaction with HN019 reinforces the possibility that this yeast is a key to the insertion of the bacterium in a probiotic kombucha. Metabolic analysis were performed and a wide diversity of dipeptides, mainly proline-based, was found during the co-culture of the bacteria with the yeasts. Such dipeptides have important mechanisms of action in the biological control and quorum sensing of bacteria and yeast, and supposedly regulate the maintenance of mutualistic relationships between both microorganism

Kombucha como alimento potencialmente psicobiótico / Kombucha as a potential psychobiotic food

Os casos de transtorno de ansiedade têm apresentado crescimento considerável desde o início do século XX, onde a terapia medicamentosa oferecida, geralmente apresenta efeito sedativo, portanto, a busca por tratamentos adjuvantes para tratar quadros de ansiedade se fazem necessários. Estudos indicam que a modulação da microbiota intestinal pode estar relacionada à regulação neural dos indivíduos através de diversas vias, incluindo a aplicação de cepas probióticas e consumo de alimentos fermentados tradicionais como iogurte e kombucha, colaborando para a melhoria da qualidade de vida destes pacientes. Este projeto teve como objetivo buscar os metabólitos e neurotransmissores presentes no kombucha a fim de verificar seu potencial psicobióticos e comparar as aplicações e metabólitos produzidos por cepas probióticas existentes no mercado e em alimentos fermentados tradicionais que atuem no eixo intestino-cérebro. Foram realizadas pesquisas em bases de dados online, como Pubmed, Web of Science, Scielo, Scopus e Google Scholar no período entre 2002 e 2022 relacionados aos possíveis efeitos dos probióticos em condições de ansiedade, bem como como os mecanismos que envolvem o eixo cérebro-intestino, seja por meio de testes em humanos e em modelos animais. As espécies mais testadas quanto ao seu potencial probiótico e ação nos transtornos de ansiedade encontradas foram Lactobacillus paracasei, L. casei, L. rhamnosus, Bifidobacterium infanti e B. longum. Cada gênero demonstra um grau diferente na redução da ansiedade dos indivíduos. Os alimentos potencialmente probióticos, incluindo alimentos fermentados tradicionais, além de atuar como complemento à terapia em quadros de ansiedade, tem relevância no setor socioeconômico

Anxiety disorder cases have shown considerable growth since the beginning of the 20th century, where the drug therapy offered usually has a sedative effect. Therefore, the search for adjuvant treatments to treat anxiety disorders is necessary. Studies indicate that the modulation of the intestinal microbiota may be related to the neural regulation of individuals in several ways, including the application of probiotic strains and consumption of traditional fermented foods such as yogurt and kombucha, contributing to the improvement of the quality of life of these patients. This project aimed to identify and compare the psychobiotic effect in the gut-brain axis of the metabolites and neurotransmitters produced by kombucha and commercial probiotic strains. The research was carried out in online databases, such as Pubmed, Web of Science, Scielo, Scopus, and Google Scholar in the period between 2002 and 2022 related to the possible effects of probiotics in anxiety conditions as the mechanisms that involve the brain-gut axis either through tests in humans or animal models. The species most tested for their probiotic potential and action on anxiety disorders were Lactobacillus paracasei, L. casei, L. rhamnosus, Bifidobacterium infanti, and B. longum. Each genus demonstrates a different degree of reducing individuals' anxiety. Potentially probiotic foods, including traditional fermented foods, acting as a complement to therapy in cases of anxiety, have relevance in the socioeconomic sector

Alimentos fermentados y probióticos en niños. La importancia de conocer sus diferencias microbiológicas / Fermented foods and probiotics for children. The importance of knowing their microbiological differences

La leche materna provee microorganismos que colonizan el intestino y programan el sistema inmunológico para desarrollar tolerancia oral. Entre los 6 meses de lactancia materna exclusiva y los 2 años de lactancia prolongada recomendada, la alimentación complementaria conlleva una reducción progresiva en el ingreso de microorganismos vivos al ecosistema intestinal. Esto se debe a que los alimentos en general -a diferencia de la leche materna- o se encuentran desprovistos de microorganismos o, si los poseen, suelen inactivarse durante la cocción. Los alimentos fermentados y los probióticos podrían constituir una estrategia nutricional valiosa, dado que garantizarían la provisión de microorganismos vivos ante la reducción o interrupción anticipada de la lactancia. Los términos "alimentos fermentados" y "probióticos" no son sinónimos. La identidad microbiológica, la inocuidad y la existencia de estudios clínicos de eficacia para unos y otros son claves para entender sus diferencias y decidir una eventual recomendación alimentaria

Breast milk provides microorganisms that colonize the gut and program the immune system to develop oral tolerance. Between the 6 months of exclusive breastfeeding and the recommended 2 years of prolonged breastfeeding, complementary feeding leads to a progressive reduction in the entry of live microorganisms into the gut ecosystem. This is because foods in general -unlike breast milk- are devoid of microorganisms or, if present, they are often inactivated during cooking. Fermented foods and probiotics could be a valuable nutritional strategy, as they would ensure the supply of live microorganisms in the face of a reduction or early cessation of breastfeeding. The terms "fermented foods" and "probiotics" are not synonymous. Microbiological identity, safety, and the existence of clinical efficacy studies supporting both are key to understand their differences and decide on an eventual dietary recommendation

Elaboration of mangaba vinegar by semi-solid fermentation combined with enzymatic activity: chemical characterization and sensory evaluation / Elaboração de vinagre de mangaba por fermentação semi-sólida com ação enzimática: caracterização química e avaliação sensorial

ABSTRACT: The objective of this study was to produce vinegar from mangaba pulp using semi-solid alcoholic fermentation combined with the enzymatic activity of pectinase and to investigate the chemical composition and sensory characteristics of the final product. was evaluated for volatile acidity and the reduced dry extract was evaluated for ashes, alcohol content, sulfates, pH, total phenolic compounds, total carotenoids, color parameters, yield, productivity, and sensory analysis. Average and standard deviation was used for descriptive statistics. Principal component analysis (PCA) was applied to all variables except total carotenoid content. Physicochemical characterization of the raw and alcoholically fermented pulp was also carried out. The main results showed that, in the vinegar, the reduced dry extract, volatile acidity, pH, and ashes were 44.3±1.5 (g/L), 4.4±0.1 (% w/v), 3.1±0.0, and 3.0±0.41 (g/L), respectively. The total phenolic compound content and total carotenoid content for the mangaba vinegar were 19.2±8.20. mg/100 g and 2.6±0.6. mg/100 g, respectively. The conversion yield from ethanol to acetic acid was 90%. PCA showed that pH and volatile acidity had a strong influence on the product, and there was a strong positive correlation between color and aroma. The final product met all legal requirements, showing that it is possible to produce mangaba vinegar with antioxidant potential for consumers. In the sensory evaluation, it was favored by the tasters, demonstrating potential economic value in the Cerrado fruit.

RESUMO: Objetivou-se produzir vinagre, a partir da polpa de mangaba por fermentação alcoólica semi-sólida com ação enzimática através da pectinase, investigar a composição química e avaliação sensorial do produto final. O vinagre foi avaliado através da acidez volátil, extrato seco reduzido, cinzas, teor alcoólico, sulfatos, pH, compostos fenólicos totais, carotenoides totais, parâmetros de cor, rendimento, produtividade e análise sensorial. Os dados foram submetidos a estatística descritiva com média e desvio padrão. Foi aplicado a análise de componentes principais (ACP) para todas as variáveis, exceto para análise de carotenoides totais. Também foi realizada a caracterização físico-química da polpa e fermentado alcoólico. Os principais resultados mostraram que, no vinagre, extrato seco reduzido, acidez volátil, pH e cinzas foram, respectivamente, 44,3±1,5 (g/L), 4,4±0,1 (% m/v), 3,1±0,0, 3,0±0,41 (g/L). Os compostos fenólicos totais e carotenoides totais apresentaram valores de 19,2±8,20 (mg/100 g) e 2,6±0,6 (mg/100 g), respectivamente. O rendimento de conversão de etanol a ácido acético foi de 90%. ACP foi aplicada nas variáveis físico-químicas do vinagre no qual os parâmetros de cor, pH e acidez volátil apresentaram forte influência no produto e, para os atributos da análise sensorial, cor e aroma apresentaram uma forte correlação positiva entre si. O produto final atendeu a todos os quesitos legais, demonstrando ser possível a produção de vinagre de mangaba com potencial antioxidante. Na avaliação sensorial teve boa aceitação pelos provadores, valorizando o uso deste fruto do Cerrado.

Veracidade da rotulagem quanto a presença de amido baseado em um teste laboratorial em iogurtes nacionais comercializados no sul de Santa Catarina / Veracity of labeling as the presence of starch based on a laboratory test in national yogurts commercialized in southern Santa Catarina

Com o crescimento diário do número de consumidores em nível mundial, a indústria alimentícia se caracteriza como um ramo em ascensão contínua. Como consequência, a sociedade procura obter informações nutricionais dos produtos consumidos por meio dos rótulos. O iogurte, objeto do presente estudo, é tido pela sociedade de consumo como um alimento rico em nutrientes, que promove benefícios ao organismo e, por isso, apresenta-se como vantajoso à saúde. No entanto, torna-se fundamental analisar a veracidade nos rótulos desses produtos quanto à presença de amido. Tal análise pode ser efetivada por meio de um exame laboratorial chamado de teste de iodo, também conhecido como teste Lugol. Com isso, o presente estudo objetivou analisar a veracidade da rotulagem quanto à presença de amido, baseando a pesquisa em um teste laboratorial em iogurtes nacionais comercializados no sul de Santa Catarina. Sendo assim, os resultados das 28 amostras deste estudo demonstraram alguma inconformidade. Observou-se que 85,7% apresentavam amido declarado como espessante na rotulagem, porém o teste foi positivado para 89,3% dos iogurtes. Diante disso, são de suma importância as análises na veracidade das rotulagens, visto que, corriqueiramente, o consumidor é lesado ao que diz respeito às informações contidas nos rótulos de produtos alimentícios. (AU)

With the daily growth of the number of consumers worldwide, the food industry is characterized as a branch in continuous growth. As a result, society seeks to obtain nutritional information on the products consumed through the labels. Yogurt, the object of this study, is considered by the consumer society as a food rich in nutrients, which promotes benefits to the body and, therefore, presents itself as advantageous to health. Such an analysis can be carried out through a laboratory test called iodine test, also known as Lugol test. Whithin this context, the present study aims to analyze the veracity of the labeling regarding the presence of starch by testing national yogurts commercialized in the south of Santa Catarina. Thus, the results of this study showed that samples were not in conformity. It was observed that 85.7% had starch declared as a thickener on the label, but the test was positive for 89.3% of yogurts. Therefore, it is of utmost importance to analyze the veracity of the labeling, once routinely, the consumer is harmed when it comes to the information contained in the labels of food products. (AU)

Fermented Cordyceps Powder Combined with ACEI/ARB in Treatment of Diabetic Kidney Disease： A Systematic Review / 中国实验方剂学杂志

［Abstract］Objective:To evaluate the efficacy and safety of fermented cordyceps powder combined with angiotensin-converting enzyme inhibitors （ACEI）/angiotensin Ⅱ receptor blocker （ARB） in the treatment of diabetic kidney disease （DKD）. Method:The randomized controlled trials （RCTs） concerning the treatment of DKD with fermented cordyceps powder plus ACEI/ARB were retrieved from Pubmed， Embase， Cochrane library， China National Knowledge Infrastructure （CNKI）， Chinese BioMedical Literature Database on disc （CBMdisc）， Wanfang Data Knowledge Service Platform， and Chongqing Weipu Database for Chinese Technical Periodicals （VIP）. The quality of the included articles was evaluated by the Cochrane Collaboration's tool， followed by data analysis using RevMan 5.3. Result:A total of 48 RCTs were included， involving 4 562 cases. As revealed by Meta-analysis， the effective rate of fermented cordyceps powder combined with ACEI/ARB was higher than that of ACEI/ARB ［risk ratio （RR）=1.20， 95% confidence interval （CI） （1.15，1.24）， <italic>P</italic><0.000 01］. Moreover， such combination effectively reduced urinary albumin excretion rate ［standardized mean difference （SMD）=-2.61，95%CI （-3.17，-2.05），<italic>P</italic><0.000 01］，24-h proteinuria［SMD=-1.75，95%CI （-2.15，-1.35），<italic>P</italic><0.000 01］， serum creatinine（Scr）［mean difference （MD）=-14.57，95%CI （-17.94，-11.21），<italic>P</italic><0.000 01］， blood urea nitrogen（BUN）［MD=-1.05，95%CI （-1.29，-0.81），<italic>P</italic><0.000 01］， cystatin C （Cys-C） ［MD=-0.52，95%CI （-0.68，-0.36），<italic>P</italic><0.000 01］， fasting blood glucose（FBG）［MD=-0.59，95%CI （-0.93，-0.25），<italic>P</italic>=0.000 6］， hemoglobin A1c（HbA1c）［MD=-0.50，95%CI（-0.75，-0.24），<italic>P</italic>=0.000 1］， tumor necrosis factor-<italic>α</italic>（TNF）-<italic>α </italic>［SMD=-1.68，95%CI （-2.21，-1.15），<italic>P</italic><0.000 01］， C-reactive protein（CRP） ［SMD=-1.35，95%CI （-1.77，-0.93），<italic>P</italic><0.000 01］， and interleukin-6 （IL-6） ［SMD=-1.52，95%CI （-1.98，-1.07），<italic>P</italic><0.000 01］. There was no significant difference in the incidence of adverse events between the two groups ［RR=0.77，95%CI （0.49，1.21），<italic>P</italic>=0.25］. Conclusion:Fermented cordyceps powder combined with ACEI/ARB is more effective than ACEI/ARB in the treatment of DKD， which is worthy of clinical promotion and use. More multi-center RCTs with a large sample size are needed for verification.

Diversity of Cerambycidae (Insecta: Coleoptera) in the Cerrado of Central Brazil using a new type of bait / Diversidade de Cerambycidae (Insecta: Coleoptera) no Cerrado do Brasil Central utilizando um novo tipo de isca

Abstract: The Cerambycidae family (Insecta: Coleoptera) has approximately 38 thousand species. In Brazil, more than 4,300 species and 1,050 genera are registered, and despite the ecological and agricultural importance of this family, no study has yet been done in the Cerrado of the Distrito Federal (Brazil). The objective of this study was to evaluate the richness and abundance of Cerambycidae in the Cerrado area using two types of fruits (banana and pineapple), fermented with sugarcane juice, as bait and to verify whether the richness is influenced by climate variables. The work was carried out in an area of the cerrado sensu stricto at Água Limpa Farm in the Distrito Federal. Beetles were collected weekly using 40 bait traps with two types of fruits that remained in the field for 12 uninterrupted months (November 2013 to October 2014). The traps were installed 1.50 m above the ground level, distributed in four 80 m transects, and spaced 20 m apart. A total of 1,599 individuals, belonging to 13 genera and different 19 species, were collected. The main species were as follows: Oxymerus basalis (Dalman, 1823) representing 78.3%, Retrachydes thoracicus thoracicus (Olivier, 1790) representing 9.9%, and Chydarteres bicolor (Fabricius, 1787) representing 4.5% of the total specimens collected. There was a significant difference in richness and abundance of Cerambycidae among the baits evaluated, with the pineapple bait presenting the highest values. The greatest number of individuals and species occurred soon after the first rains, especially in November. Temporal variation was confirmed through Rayleigh's uniformity test, following the seasonality of the Cerrado, with the greatest number of individuals and species found in the rainy season. Temperature and humidity influenced the richness of cerambycid beetles. This is the first work carried out with pineapple fermented with sugarcane juice as bait to capture Cerambycidae, and this type of bait proved to be efficient for the collection of insects, comparable in efficiency to the synthetic baits that are normally used. All species collected were new distribution records for the Distrito Federal (Brazil).

Resumo: A família Cerambycidae (Insecta: Coleoptera) possui aproximadamente 38 mil espécies. No Brasil são registradas mais de 4.300 espécies e 1.050 gêneros e, apesar da importância ecológica e agrícola desta família, ainda não foram realizados trabalhos no Cerrado do Distrito Federal. O objetivo deste trabalho foi avaliar a riqueza e abundância de Cerambycidae utilizando dois tipos de frutas (banana e abacaxi) fermentadas com caldo de cana em área de cerrado e verificar se a riqueza é influenciada pelas variáveis climáticas. O trabalho foi realizado em uma área de cerrado sensu stricto na Fazenda Água Limpa (FAL) em Brasília, Distrito Federal. A coleta de adultos de Cerambycidae foi realizada semanalmente usando 40 armadilhas iscadas com os dois tipos de frutas que ficaram em campo por 12 meses ininterruptos (novembro de 2013 a outubro de 2014). As armadilhas foram instaladas a 1,50 m do nível do solo, distribuídas em quatro transectos de 80 m e espaçadas 20 m entre si. Foram coletados 1.599 indivíduos, 13 gêneros e 19 espécies. As principais espécies foram Oxymerus basalis (Dalman, 1823) com 78,3% do total de espécimes coletado, Retrachydes thoracicus thoracicus (Olivier, 1790) com 9,9% e Chydarteres bicolor (Fabricius, 1787) com 4,5%. Houve diferença significativa na riqueza e abundância de Cerambycidae entre as iscas avaliadas, sendo a isca de abacaxi a que apresentou os maiores valores. O maior número de indivíduos e de espécies ocorre logo após as primeiras chuvas, principalmente no mês de novembro. A variação temporal foi confirmada através do teste de uniformidade de Rayleigh que acompanha a sazonalidade do Cerrado, com maior número de indivíduos e de espécies na estação chuvosa. A temperatura e umidade são as variáveis climáticas que influenciaram a riqueza de cerambicídeos. Este é o primeiro trabalho realizado com abacaxi fermentado com caldo de cana para captura de Cerambycidae, e este tipo de isca se mostrou eficiente para a coleta dos insetos, podendo ser comparado com as iscas sintéticas que normalmente são utilizadas. Todas as espécies coletadas são novos registros de distribuição para o Distrito Federal.