The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents present in the initial food substrates. Many fermented foods also contain live microorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular disease. The number of organisms in fermented foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in which lactic acid and other relevant bacteria were enumerated from the most commonly consumed fermented foods, including cultured dairy products, cheese, fermented sausage, fermented vegetables, soy-fermented foods, and fermented cereal products. Most of the reported data were based on retail food samples, rather than experimentally produced products made on a laboratory scale. Results indicated that many of these fermented foods contained 105-7 lactic acid bacteria per mL or gram, although there was considerable variation based on region and sampling time. In general, cultured dairy products consistently contained higher levels, up to 109/mL or g. Although few specific recommendations for what constitutes a relevant dose exist, the findings from this survey revealed that many fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits

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Fermented Foods as a Dietary Source of Live Organisms

Cardiovascular diseases and diabetes are the biggest causes of death globally. Therefore, prevention of these diseases is a focus of pharmaceuticals and functional food manufacturers. This review summarizes recent research trends and scientific knowledge in seaweed protein-derived peptides with particular emphasis on production, isolation and potential health impacts in prevention of hypertension, diabetes and oxidative stress. The current status and future prospects of bioactive peptides are also discussed. Bioactive peptides have strong potential for use in therapeutic drug and functional food formulation in health management strategy, especially cardiovascular disease and diabetes. Seaweeds can be used as sustainable protein sources in the production of these peptide-based drugs and functional foods for preventing such diseases. Many studies have reported that peptides showing angiotensin converting enzyme inhibition, antihypertensive, antioxidative and antidiabetics activities, have been successfully isolated from seaweed. However, further research is needed in large-scale production of these peptides, efficient isolation methods, interactions with functional foods and other pharmaceuticals, and their ease to digestion in in vivo studies and safety to validate the health benefits of these peptides.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14011

Bioactive Peptides Derived from Seaweed Protein and Their Health Benefits: Antihypertensive, Antioxidant, and Antidiabetic Properties

The management of industrial fruit by-products is important not only to decrease the volume of food waste accumulated in the landfills but also to develop strategies through reuse with the purpose to valorise and add economic value. The disposal of food waste leads to different global issues in different sectors, such as social, environmental and economical. These by-products represent a rich source of valuable compounds (polyphenols) with high antioxidant activity, which can be extracted through biotechnological methodologies for future industrial applications. In this context, the management of fruit by-products is challenged to move from a linear economy to a circular economy. Therefore, the purpose of this review is to provide a critical view of an integrated valorisation of fruit by-products to overcome a global issue, via the production of antioxidant extracts with high economic value. A case study of pineapple processing industrialization in a circular economy is explored and discussed.

Management of Fruit Industrial By-Products-A Case Study on Circular Economy Approach.

A new thermostable α-amylase from Rhizopus oryzae FSIS4 was purified for first time and recovered in a single step using a three-phase partitioning (TPP) system. The fungal α-amylase, at a concentration of 1.936 U per kg of flour, was used in bread-making and compared to the commercial enzyme. The results showed a significant effect of the recovered α-amylase in the prepared bread and allowed us to improve the quality of the bread. The study indicated clearly that the recovered α-amylase is a potential candidate for future applications in the bread-making industry and in other food biotechnology applications.

Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4

Guide To Protein Purification

Three phase partitioning, a scalable method for the purification and recovery of cucumisin, a milk-clotting enzyme, from the juice of Cucumis melo var. reticulatus

A new Rhizopus oryzae strain FSIS4 isolated from wheat seed cultivated in Algerian Sahara was evaluated for the production of a thermostable α-amylase enzyme. Medium components were optimized by a statistical approach for the optimal production of α-amylase using an agro-industrial residue (decommissioned dates). The Plackett–Burman design was performed to screen the fermentation variables and response surface methodology for optimizing the significant factors affecting the production. The optimum levels for maximum production of α-amylase (approx 10,151 IU) were determined. A 1.8-fold increase of production was obtained in comparison to the non optimized medium. Partial characterization of the enzyme showed optimal temperature and pH at 60 °C and 5.0, respectively. The enzyme was found to be stable at 80 and 90 °C, with a half-life of 165 and 105 min, respectively. According to the large literature, this is the first report on the production of α-amylase by the thermophilic R. oryzae strain FSIS4. The thermo and pH stability of the α-amylase suggest its wide application in the food and pharmaceutical industries.

Statistical Optimization of Thermostable α-Amylase Production by a Newly Isolated Rhizopus oryzae Strain FSIS4 Using Decommissioned Dates

The application field of enzymes is expanding increasigly. However, these enzymes show a relatively poor performance given the constraints related to industrial processes. In order to respond properly to the needs of the industry (temperature ≥ 70 °C), it becomes crucial to identify new enzymes possessing properties that enable them to catalyze reactions in desired conditions. In this context, research of enzymes from extremophiles microorganisms can provide a solution to these issues. As a result, the main challenges of commercially produced enzymes are the thermostability, production cost and performance. Therfore, the objective of this thesis focuses on thermophilic mold isolation and identification isolated from durum wheat grown in 7 arid regions in Algeria. Thus, 246 strains of thermophilic fungi were isolated from 53 samples. After purification, 8 types are identified namely: Aspergillus, Alternaria, Rhizopus, Penicillium, Fusarium, Mucor, Geotricum and Moniliella. A total of 37 isolates belonging to the genus Rhizopus are tested for the production of α-amylase, but only 25 strains are selected to test the thermostability of the enzyme at 80 °C. The FSIS4 strain proved to be the most efficient one for both production and enzyme thermostability of α-amylase. Molecular identification by PCR sequencing products from regions ITS1 and ITS2 rDNA of the FSIS4 strain allowed to get two sequences. These show a similarity of 99% with many strains of R. oryzae. The ITS1 sequence is deposited in the Genebank of NCBI with the access number (Accession No: KU726976.1). To produce the α-amylase from R. oryzae FSIS4, we decided to up grade the use of a low-cost agro-ressource, decommissioned dates. The optimization of this medium, using design of experiments as a statistical approach, permitted to select 4 factors of significant effects on the production of the enzyme namely: starch, yeast extract, CaCl2 and the MgSO4, the optima of these factors are determined by the response surface methodology are respectively 5.42 g/L; 2.30 g/L; 0.47 g/L; 0.39 g/L. The kinetics’ study in a fermenter revealed an optimum growth at 24 h of fermentation and a maximum out put of 11034 UI after 28 hours of incubation. For the enzyme purification process, we selected an easy, fast and cost-effective technique which is the three phase partitioning (TPP). The α-amylase is selcetively fractionated in one phase while the other proteins were located inanother one. This system permits to purify the α-amylase and concentrate it in the intermediate phase.The TPP system yielded 168.83% with a purification fold of 14.94. The electrophoresis under denaturing conditions and the zymogram carried out on the intermediate phase allowed to check the purity of the protein and to calculate the molecular mass of the enzyme which is 54.8 kDa. The characterization of the partially purified enzyme depicts a pH and an optimum temperature of 5 and 60°C respectively. The enzyme is stable at 80°C with a half-life of 165 min, whereas at 90°C it is rather 105 min. The α-amylase of R. oryzae FSIS4 is therefore among the most thermoactive and thermostable fungal α-amylases described. The Ca , NH4 2 , Mg + ions increase the activity of the α-amylase of R. oryzae FSIS4 whereas; Zn , Fe , Na and Cd , urea and SDS moderately inhibit the enzyme. A stronger inhibitory effect is observed in the presence of Cu , Hg and EDTA whereas β-mercaptoethanol improves the α-amylase activity by 30.33%. The α-amylase of R. oryzae FSIS4 is stable in the presence of ethanol and methanol up to 30%, tween 20 and 80 do not affect amylase activity while X-triton increases enzymatic activity of 13%. The kinetics parameters of the enzyme calculated are a Km of 4.16 g/L whereas the Vmax is 6760 IU. The incorporation of the formulated thermostable α-amylase of R. oryzae FSIS4 in bread induced an increase of both specific volume and the the ratio (height / width) of the bread, compared to that obtained with a commercial α-amylase. These results suggest the possibility of using this enzyme to replace imported amylases and additives consisting of chemicals and emulsifiers conventionally used in bread making, in order to improve not only the textural, rheological and flavor properties of bread, but also to limit the staling speed of the bread.

Amel Ait Kaki El-Hadef El-Okki

Papers

Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4

Three phase partitioning, a scalable method for the purification and recovery of cucumisin, a milk-clotting enzyme, from the juice of Cucumis melo var. reticulatus

Statistical Optimization of Thermostable α-Amylase Production by a Newly Isolated Rhizopus oryzae Strain FSIS4 Using Decommissioned Dates

L’α-Amylase d’une nouvelle souche de Rhizopus oryzae FSIS4 isolée de blé des zones arides