Author
Severino S. Pandiella
Other affiliations: University of Oviedo
Bio: Severino S. Pandiella is an academic researcher from University of Manchester. The author has contributed to research in topics: Fermentation & Lactobacillus plantarum. The author has an hindex of 31, co-authored 55 publications receiving 4042 citations. Previous affiliations of Severino S. Pandiella include University of Oviedo.
Papers published on a yearly basis
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TL;DR: This review focuses first on some of the indigenous fermented foods and beverages produced world-wide that have not received the scientific attention they deserve in the last decades.
850 citations
TL;DR: It could be concluded that functional foods based on cereals is a challenging perspective, however, the development of new technologies of cereal processing that enhance their health potential and the acceptability of the food product are of primary importance.
721 citations
TL;DR: The results presented in this study indicate that malt, wheat and barley extracts exhibit a significant protective effect on the viability of L. plantarum, L. acidophilus and L. reuteri under acidic conditions, which could be mainly attributed to the amount of sugar present in the cereal extracts.
225 citations
TL;DR: The overall growth kinetics of four potentially probiotic strains cultured in malt, barley and wheat media were investigated to identify the main factors influencing the growth and metabolic activity of each strain in association with the cereal substrate.
Abstract: Aims: The overall growth kinetics of four potentially probiotic strains (Lactobacillus fermentum , Lact. reuteri , Lact. acidophilus and Lact. plantarum ) cultured in malt, barley and wheat media were investigated. The objectives were to identify the main factors influencing the growth and metabolic activity of each strain in association with the cereal substrate. Methods and Results: All fermentations were performed without pH control. A logistic-type equation, which included a growth inhibition term, was used to describe the experimental data. In the malt medium, all strains attained high maximum cell populations (8.10-10.11 log(10) cfu ml(-1) , depending on the strain), probably due to the availability of maltose, sucrose, glucose, fructose (approx. 15 g l(-1) total fermentable sugars) and free amino nitrogen (approx. 80 mg l(-1) ). The consumption of sugars during the exponential phase (10-12 h) resulted in the accumulation of lactic acid (1.06-1.99 g l(-1) ) and acetic acid (0.29-0.59 g l(-1) ), which progressively decreased the pH of the medium. Each strain demonstrated a specific preference for one or more sugars. Since small amounts of sugars were consumed by the end of the exponential phase (17-43%), the decisive growth-limiting factor was probably the pH, which at that time ranged between 3.40 and 3.77 for all of the strains. Analysis of the metabolic products confirmed the heterofermentative or homofermentative nature of the strains used, except in the case of Lact. acidophilus which demonstrated a shift towards the heterofermentative pathway. All strains produced acetic acid during the exponential phase, which could be attributed to the presence of oxygen. Lactobacillus plantarum , Lact. reuteri and Lact. fermentum continued to consume the remaining sugars and accumulate metabolic products in the medium, probably due to energy requirements for cell viability, while Lact. acidophilus entered directly into the decline phase. In the barley and wheat media all strains, especially Lact. acidophilus and Lact. reuteri , attained lower maximum cell populations (7.20-9.43 log(10) cfu ml(-1) ) than in the malt medium. This could be attributed to the low sugar content (3-4 g l(-1) total fermentable sugar for each medium) and the low free amino nitrogen concentration (15.3-26.6 mg l(-1) ). In all fermentations, the microbial growth ceased at pH values (3.73- 4.88, depending on the strain) lower than those observed for malt fermentations, which suggests that substrate deficiency in sugars and free amino nitrogen contributed to growth limitation. Conclusions: The malt medium supported the growth of all strains more than barley and wheat media due to its chemical composition, while Lact. plantarum and Lact. fermentum appeared to be less fastidious and more resistant to acidic conditions than Lact. acidophilus and Lact. reuteri . Significance and Impact of the Study: Cereals are suitable substrates for the growth of potentially probiotic lactic acid bacteria.
216 citations
TL;DR: In this paper, the distribution of microorganisms present in wheat has been studied by controlled debranning, where an abrasive mill has been used to remove the outer layers of the wheat kernels and the process has been monitored by scanning electronic microscopy.
185 citations
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TL;DR: It is shown that consumption of particular types of food produces predictable shifts in existing host bacterial genera, which affects host immune and metabolic parameters, with broad implications for human health.
Abstract: Recent studies have suggested that the intestinal microbiome plays an important role in modulating risk of several chronic diseases, including inflammatory bowel disease, obesity, type 2 diabetes, cardiovascular disease, and cancer. At the same time, it is now understood that diet plays a significant role in shaping the microbiome, with experiments showing that dietary alterations can induce large, temporary microbial shifts within 24 h. Given this association, there may be significant therapeutic utility in altering microbial composition through diet. This review systematically evaluates current data regarding the effects of several common dietary components on intestinal microbiota. We show that consumption of particular types of food produces predictable shifts in existing host bacterial genera. Furthermore, the identity of these bacteria affects host immune and metabolic parameters, with broad implications for human health. Familiarity with these associations will be of tremendous use to the practitioner as well as the patient.
1,503 citations
TL;DR: A brief overview of the current functional food market situation in USA, Japan and some European countries is offered with some comments on functional food future potential.
1,469 citations
TL;DR: Zhu et al. as discussed by the authors provided a summary of the studies based on discrete particle simulation in the past two decades or so, with emphasis on the microdynamics including packing/flow structure and particle-particle, particle-fluid and particle wall interaction forces.
1,253 citations
TL;DR: This review focuses first on some of the indigenous fermented foods and beverages produced world-wide that have not received the scientific attention they deserve in the last decades.
850 citations
TL;DR: A survey of in vitro digestion models found that the most predominant food samples tested were plants, meats, fish, dairy, and emulsion-based foods, and the most frequently used biological molecules included in the digestion models were digestive enzymes, bile salts, and mucin.
791 citations