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Evidence have shown that Th1- and Th17-related cytokines are often elevated in inflammatory bowel diseases (IBD). Hence, targeting Th17 cells or their effector cytokines represents an attractive alternative for treatment IBD. In this context, recent evidence have indicated that fermented dairy products, with specific lactic acid bacteria, selectively targeting the Th17 lineage, suggesting their effectiveness in preventing and treating IBD. This review aims to present an overview of the available information on the role of Th17 in inflammatory bowel diseases, and on the potential of fermented milk in the prevention and management of IBD, by modulating this response. Recent evidence has shown that fermented milks may contain specific bacteria and/or bioactive compounds (e.g., peptides, exopolysaccharide, free amino acids, organic acid and vitamins) released during fermentation, capable to downregulate the production of pro-inflammatory cytokines related to Th17 cells, including IL-17, IL-10, IFN, IL-6, IL-23, and TGF-β, by modulating TLR signaling and differentiation of native Th cells into Th1, Th2 or Th17 effector cells. Hence, such fermented milks represent a promising alternative for the treatment of IBD. However, further studies are required to elucidate the molecular mechanisms of bacteria and bioactive components responsible of such anti-inflammatory effects. [Display omitted] • Inflammatory bowel diseases trigger an exacerbated immune response. • Association of the Th17 response in intestinal inflammatory processes. • Fermented milks as an adjuvant to decrease inflammation at the intestinal level. • Lactic acid bacteria release of anti-inflammatory components in fermented milk. • Bioactive components from fermented milk target molecules against Th17 response. [ABSTRACT FROM AUTHOR]

Traditionally, cheese is manufactured by converting fluid milk to a semisolid mass through the use of a coagulating agent, such as rennet, acid, heat plus acid, or a combination thereof. Cheese can vary widely in its characteristics, including color, aroma, texture, flavor, and firmness, which can generally be attributed to the production technology, source of the milk, moisture content, and length of aging, in addition to the presence of specific molds, yeast, and bacteria. Among the most important bacteria, lactic acid bacteria (LAB) play a critical role during the cheese-making process. In general, LAB contain cell-envelope proteinases that contribute to the proteolysis of cheese proteins, breaking them down into oligopeptides that can be subsequently taken up by cells via specific peptide transport systems or further degraded into shorter peptides and amino acids through the collaborative action of various intracellular peptidases. Such peptides, amino acids, and their derivatives contribute to the development of texture and flavor in the final cheese. In vitro and in vivo assays have demonstrated that specific sequences of released peptides exhibit biological properties including antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, and analgesic/opioid activity, in addition to angiotensin-converting enzyme inhibition and antiproliferative activity. Some LAB also produce functional lipids (e.g., conjugated linoleic acid) with anti-inflammatory and anticarcinogenic activity, synthesize vitamins and antimicrobial peptides (bacteriocins), or release γ-aminobutyric acid, a nonprotein amino acid that participates in physiological functions, such as neurotransmission and hypotension induction, with diuretic effects. This review provides an overview of the main bioactive components present or released during the ripening process of different types of cheese. [ABSTRACT FROM AUTHOR]

[Display omitted] • The presence of pathogens was confirmed in some varieties of AMC. • Particular steps used during cheesemaking contribute to assuring the safety of AMC. • Native LAB isolated from AMC showed antibacterial activity against pathogens. • Lactobacillus , Enterococcus , and Streptococcus genera compose mainly the microbiota of AMC. • AMC represents an important source of native LAB with approaches within human health. This review aims to provide an overview of artisanal Mexican cheeses microbiota focused on microbiological quality and safety, as well as native Lactic acid Bacteria (LAB) diversity. For the search, key words of artisanal Mexican cheeses varieties was carried out through several online databases and original articles were screened and data about populations of indicator microorganisms, presence of pathogens, and native LAB identified were extracted. Several artisanal Mexican cheeses exceeded the permissible limit established in Mexican regulation (NOM-243-SSA1-2010) for indicator microorganisms, as well as in some types of cheese, the presence of pathogens was confirmed. However, other varieties of artisanal Mexican cheeses possess unique physicochemical characteristics, and during their manufacturing particular steps are used that contribute to ensuring their quality and safety. Additionally, strains able to control the growth of pathogenic and spoilage bacteria are part of the microbiota of some artisanal Mexican cheeses. About native LAB diversity, it is composed by species of Lactobacillus , Enterococcus , Streptococcus, Leuconostoc , Weisella , Lactococcus , Pediococus , Aerococus, Carnobacterium, Tetragenococus, among others genera. Otherwise, artisanal Mexican cheeses represent an important source of specific LAB with several approaches within human health because they showed potential for the development of functional foods, nutraceutical, and bioprotective cultures. [ABSTRACT FROM AUTHOR]

• Fermentation technology is a valuable approach to prepare insect-based ingredients/products. • Fermentation opens new opportunities for edible insect applications. • Fermentation technology allows the release of insect-derived bioactive compounds. • Insects have the potential to serve as biodiesel feedstock. The practice of eating insects is not a new phenomenon; however, the interest for their consumption has increased in recent years due to their recognized nutritional value (high content of micro- and macronutrient), potential health benefits (presence of bioactive substances), and low-environmental impact (use of less resources and reduced pollution levels). Currently, research on insects has focused on the promotion of various processing technologies for their use as either ingredients (in a non‐recognizable form) to the development of innovative products, or as sources of novel bioactive compounds. In this context, evidence has suggested that alternative technologies, particularly fermentation, could be used the obtain diverse insect-based ingredients/products with unique properties. Therefore, the purpose of this narrative review was to provide an overview of the available literature on fermentation applied to obtain new insect-based products, to summarize the patents and patent-applications to protect fermented edible insect products and processes, as well as to enlist examples of current available products in the market. [ABSTRACT FROM AUTHOR]