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36. Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products.

Author

De Villa, Ray, Roasa, Joy, Mine, Yoshinori, and Tsao, Rong

Subjects
SOLID-state fermentation, LEGUMES, BIOACTIVE compounds, LACTIC acid bacteria, GRAIN, HYDROLASES, BACILLUS subtilis, CEREAL products, ASPERGILLUS
Abstract

Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use. Several studies have demonstrated that solid-state fermentation (SSF) with food-grade microorganisms is effective in releasing bound phenolic compounds in cereal and legume products. In this review, we discuss the effect of SSF on cereal and legume grains and their by-products by examining the role of specific microorganisms, their hydrolytic enzymes, fermentability of agri-food substrates, and the potential health benefits of SSF-enhanced bioactive compounds. SSF with fungi (Aspergillus spp. and Rhizopus spp.), bacteria (Bacillus subtilis and lactic acid bacteria (LAB) spp.) and yeast (Saccharomyces cerevisiae) significantly increased the bioactive phenolics and antioxidant capacities in cereal and legume grains and by-products, mainly through carbohydrate-cleaving enzymes. Increased bioactive phenolic and peptide contents of SSF-bioprocessed cereal and legume grains have been implicated for improved antioxidant, anti-inflammatory, anti-carcinogenic, anti-diabetic, and angiotensin-converting-enzyme (ACE) inhibitory effects in fermented agri-food products, but these remain as preliminary results. Future research should focus on the microbial mechanisms, suitability of substrates, and the physiological health benefits of SSF-treated grains and by-products. [ABSTRACT FROM AUTHOR]

Published
2023
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39. Effect of honey on cardiometabolic risk factors: a systematic review and meta-analysis.

Author

Ahmed, Amna, Tul-Noor, Zujaja, Lee, Danielle, Bajwah, Shamaila, Ahmed, Zara, Zafar, Shanza, Syeda, Maliha, Jamil, Fakeha, Qureshi, Faizaan, Zia, Fatima, Baig, Rumsha, Ahmed, Saniya, Tayyiba, Mobushra, Ahmad, Suleman, Ramdath, Dan, Tsao, Rong, Cui, Steve, Kendall, Cyril W C, Souza, Russell J de, and Khan, Tauseef A

Subjects
THERAPEUTIC use of honey, CARDIOVASCULAR diseases risk factors, MEDICAL databases, BLOOD pressure, HDL cholesterol, META-analysis, MEDICAL information storage & retrieval systems, CONFIDENCE intervals, SYSTEMATIC reviews, ORAL drug administration, GLYCEMIC control, NON-alcoholic fatty liver disease, LDL cholesterol, TREATMENT effectiveness, DESCRIPTIVE statistics, MEDLINE, URIC acid, ADIPOSE tissues, LIPIDS
Abstract

Context Excess calories from free sugars are implicated in the epidemics of obesity and type 2 diabetes. Honey is a free sugar but is generally regarded as healthy. Objective The effect of honey on cardiometabolic risk factors was assessed via a systematic review and meta-analysis of controlled trials using the GRADE (Grading of Recommendations, Assessment, Development, and Evaluation) approach. Data Sources MEDLINE, Embase, and the Cochrane Library databases were searched up to January 4, 2021, for controlled trials ≥1 week in duration that assessed the effect of oral honey intake on adiposity, glycemic control, lipids, blood pressure, uric acid, inflammatory markers, and markers of nonalcoholic fatty liver disease. Data Extraction Independent reviewers extracted data and assessed risk of bias. Data were pooled using the inverse variance method and expressed as mean differences (MDs) with 95%CIs. Certainty of evidence was assessed using GRADE. Data Analysis A total of 18 controlled trials (33 trial comparisons, N = 1105 participants) were included. Overall, honey reduced fasting glucose (MD = −0.20 mmol/L, 95%CI, −0.37 to −0.04 mmol/L; low certainty of evidence), total cholesterol (MD = −0.18 mmol/L, 95%CI, −0.33 to −0.04 mmol/L; low certainty), low-density lipoprotein cholesterol (MD = −0.16 mmol/L, 95%CI, −0.30 to −0.02 mmol/L; low certainty), fasting triglycerides (MD = −0.13 mmol/L, 95%CI, −0.20 to −0.07 mmol/L; low certainty), and alanine aminotransferase (MD = −9.75 U/L, 95%CI, −18.29 to −1.21 U/L; low certainty) and increased high-density lipoprotein cholesterol (MD = 0.07 mmol/L, 95%CI, 0.04–0.10 mmol/L; high certainty). There were significant subgroup differences by floral source and by honey processing, with robinia honey, clover honey, and raw honey showing beneficial effects on fasting glucose and total cholesterol. Conclusion Honey, especially robinia, clover, and unprocessed raw honey, may improve glycemic control and lipid levels when consumed within a healthy dietary pattern. More studies focusing on the floral source and the processing of honey are required to increase certainty of the evidence. Systematic Review Registration PROSPERO registration number CRD42015023580. [ABSTRACT FROM AUTHOR]

Published
2023
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