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.

Preliminary Studies on Isolation, Bile Tolerance and Antibiogram of Potential Probiotics (Probionts) from Locally Fermented Food Products at Beach Market, Nsukka Metropolis, Enugu State, Nigeria

Aims: The study aims to isolate, evaluate bile tolerance and antibiogram studies of potential probiotics (Lactobacillus spp) from locally fermented Food Products (Akamu, Aqua Rafa® Yoghurt, Ogiri, Okpeye) and Kunu at Beach Market, Nsukka. Study Design: A ten - fold serial dilution and spread plate method using De Man, Rogosa and Sharpe (MRS) medium was adopted for isolation of potential Probionts. Place and Duration of Study: Department of Pharmaceutical Microbiology and Biotechnology, Faculty of Pharmaceutical Sciences, University of Nigeria Nsukka, between March - September, 2018. Methodology: Only catalase negative and Gram positive isolates characteristic of lactobacilli were used. Bile tolerance test was performed by monitoring the bacterial growth at different Bile salt concentrations (0.2%, 0.3% and 2%). The antibiogram of the isolates was assessed using the Kirby-Bauer disc diffusion method against commercial antibiotic discs of ampicillin, vancomycin, gentamycin, ciprofloxacin, methicillin and erythromycin. Results: All the 18 screened isolates were tolerant to bile salt at 0.2 % and 0.3 % with inhibition of growth at 2 % bile concentration. All isolates were observed to be resistant to methicillin (100 %) but very sensitive to gentamycin (11%) and ciprofloxacin (22%) respectively. The isolates showed intermediate resistance to other antibiotics: vancomycin (33%), erythromycin (33%) and ampicillin (44%). The decreasing pattern of resistance was thus: methicillin > ampicillin > vancomycin and erythromycin > ciprofloxacin > gentamycin. Isolates from Yoghurt (66.67%) and Ogiri (53.33%) provided most of the resistant isolates. Methicillin would provide best antagonist potential as all the isolates exhibited very high level of resistance (100 %). Conclusion: These results suggest that all the eighteen potential Lactobacillus spp strain show potential for probiotic applications and the locally fermented food products are rich sources of probionts.

Research advances in ham microorganisms / 生物工程学报

Microbial communities of fermented foods have provided a tool for humans to preserve and develop flavor for long history. And they can also provide opportunities to study microbial community formation because of their reproducible and easy-to-manipulate feature. Dry-cured ham is one of the traditional fermented products. Some of the compounds produced during the hydrolysis and oxidation of proteins and fats in ham processing form a distinctive flavor of ham. Many microbes are involved in this process and biochemical reactions. In this review, we describe the ham microbial communities in different regions and their role in the formation of ham quality, and prospect the future research of ham microbiology.

An Overview of Healthy and Functionality of Exopolysaccharides Produced by Lactic Acid Bacteria in the Dairy Industry.

Exopolysaccharides (EPS) synthesized by lactic acid bacteria (LAB) play a major role in the manufacturing of fermented dairy products such as yoghurt, drinking yoghurt, cheese, fermented cream, milk based desserts. The demand of consumers for natural dairy products with a smooth and creamy texture, low in fat and sugars, can be satisfied by a judicious use of LAB producing EPS. One of the major sensory attributes important for consumer preference of dairy products is firmness and creaminess. EPS’s may act both as texturizers and stabilizers, firstly increasing the viscosity of a final product, and secondly by binding hydration water and interacting with other milk constituents, such as proteins and micelles, to strengthen the rigidity of the casein network. As a consequence EPS can decrease syneresis and improve product stability. Furthermore it has been reported that EPS can positively affect gut health. The heteropolysaccharides from both mesophilic and thermophilic lactic acid bacteria have received renewed interest recently. Nowadays, in regard to demand of modern consumers focusing towards safe and healthy food without additives, new perspectives of development appear for these biopolymers. The GRAS (Generally Recognized As Safe) and probiotic status of some lactobacilli give to them more preference for consumable EPS production. One of their most described applications is their utilization as texturing agents naturally synthesized in the fermented food products. A better understanding of the structure-function relationship of EPS in a dairy food matrix remains a challenge to further improve applications of EPS to better satisfy the consumer demand for appealing, tasty and even healthier products.

Effects of a Dietary Supplement Containing Kurozu Concentrate on Body Fat and Energy Metabolism / 日本補完代替医療学会誌

<b>Objectives:</b> Kurozu has long been used as a traditional fermented food product mainly in East Asia, including Japan; various health functions of Kurozu have been reported. This study examined its effects on body fat and energy metabolism by a double-blind placebo-controlled trial.<br> <b>Methods:</b> Mildly obese adults took a dietary supplement containing Kurozu concentrate for 12 weeks with approximately 10 min of exercise every day.<br> <b>Results:</b> A decline in hip circumference was observed in the group consuming the dietary supplement containing Kurozu. It was shown that fat-derived energy consumption increased while suppressing carbohydrate-derived energy consumption. Therefore, it was revealed that energy was derived from the fat consumed, and a tendency to increase the energy consumption at the time of exercise was also observed. Furthermore, negative correlations were observed between the initial fat volume and both the variation of the total fat area and the variation of the subcutaneous fat area in the examination group. It was revealed that larger the amount of body fat, greater the effect of Kurozu in decreasing the amount of fat. In addition, no safety issues were observed 12 weeks after ingesting the dietary supplement containing Kurozu concentrate, and it was confirmed as a safe food product.<br> <b>Conclusion:</b> Appropriate exercise and intake of the dietary supplement containing Kurozu concentrate contributed toward the improvement of the metabolic syndrome.<br>

Molecular identification of Lactobacillus spp. associated with puba, a Brazilian fermented cassava food

Puba or carimã is a Brazilian staple food obtained by spontaneous submerged fermentation of cassava roots. A total of 116 lactobacilli and three cocci isolates from 20 commercial puba samples were recovered on de Man, Rogosa and Sharpe agar (MRS); they were characterized for their antagonistic activity against foodborne pathogens and identified taxonomically by classical and molecular methods. In all samples, lactic acid bacteria were recovered as the dominant microbiota (7.86 ± 0.41 log10 CFU/g). 16S-23S rRNA ARDRA pattern assigned 116 isolates to the Lactobacillus genus, represented by the species Lactobacillus fermentum (59 isolates), Lactobacillus delbrueckii (18 isolates), Lactobacillus casei (9 isolates), Lactobacillus reuteri (6 isolates), Lactobacillus brevis (3 isolates), Lactobacillus gasseri (2 isolates), Lactobacillus nagelii (1 isolate), and Lactobacillus plantarum group (18 isolates). recA gene-multiplex PCR analysis revealed that L. plantarum group isolates belonged to Lactobacillus plantarum (15 isolates) and Lactobacillus paraplantarum (3 isolates). Genomic diversity was investigated by molecular typing with rep (repetitive sequence)-based PCR using the primer ERIC2 (enterobacterial repetitive intergenic consensus). The Lactobacillus isolates exhibited genetic heterogeneity and species-specific fingerprint patterns. All the isolates showed antagonistic activity against the foodborne pathogenic bacteria tested. This antibacterial effect was attributed to acid production, except in the cases of three isolates that apparently produced bacteriocin-like inhibitory substances. This study provides the first insight into the genetic diversity of Lactobacillus spp. of puba.

Reviews on Foodborne Fibrinolytic Enzyme / 中国生物工程杂志

Thrombolytic therapy is a safe and effective way to cure thrombosis. Developing the safe,effective and cheap therapeutic thromolytic agents are important to prevent and cure thrombosis. In recent years,several fibrinolytic enzymes have been found in the resources of Asian traditional fermented foods,such as Japanese natto,Korea Chungkook-Jang,Chinese Douchi and fermented shrimp paste. These fibrinolytic enzymes secreted by food-grade microorganisms are safe and effective,and are potent thrombolytic agents. The physical and biochemical properties,thrombolytic characteristics,and the potential applications of these fibrinolytic enzymes from Asian fermented food,are reviewed.