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The use of enzymes in the production of food products is an ancient practice. Microbes provide several enzymes that are involved in improving the taste, texture, as well as aroma of food items, offering several benefits to the food industry. Subsequently, the ease of availability of these microbial enzymes has increased their utilization in the food industry. This cost-effectiveness and ease of commercial-scale production make enzymes ideal tools for various industrial uses. Microbial enzymes are utilized in processing food products such as those associated with the brewery, dairy and bakery industries. In addition, the nutritional value, color, aroma and texture of food products can be improved by using microbial enzymes. With the progress in technology, several novel enzymes in various applications of the food and beverages industry have been developed and demand is constantly increasing. The present review provides a comparative narrative of the applications of some of the predominating enzymes, such as phytases, lipases, lactases, pectinases, and laccases, commonly used as processing aids in the food industry. [ABSTRACT FROM AUTHOR]

Dietary patterns play an important role in regards to the modulation and control of the gut microbiome composition and function. The interaction between diet and microbiota plays an important role in order to maintain intestinal homeostasis, which ultimately affect the host's health. Diet directly impacts the microbes that inhabit the gastrointestinal tract (GIT), which then contributes to the production of secondary metabolites, such as short‐chain fatty acids, neurotransmitters, and antimicrobial peptides. Dietary consumption with genetically modified probiotics can be the best vaccine delivery vector and protect cells from various illnesses. A holistic approach to disease prevention, treatment, and management takes these intrinsically linked diet‐microbes, microbe–microbe interactions, and microbe–host interactions into account. Dietary components, such as fiber can modulate beneficial gut microbiota, and they have resulting ameliorative effects against metabolic disorders. Medical interventions, such as antibiotic drugs can conversely have detrimental effects on gut microbiota by disputing the balance between Bacteroides and firmicute, which contribute to continuing disease states. We summarize the known effects of various dietary components, such as fibers, carbohydrates, fatty acids, vitamins, minerals, proteins, phenolic acids, and antibiotics on the composition of the gut microbiota in this article in addition to the beneficial effect of genetically modified probiotics and consequentially their role in regards to shaping human health. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Introduction: The food and beverage industry has shown a growing interest in plantbased beverages as alternatives to traditional milk consumption. Soy milk is derived from soy beans and contains proteins, isoflavones, soy bean oligosaccharides, and saponins, among other ingredients. Because of its high nutritive value and versatility, soy milk has gained a lot of attention as a functional food. Methods: The present work aims to explore the prebiotic properties and gastrointestinal tolerance potential of new formulations of soy milk-derived drinks to be fermented with riboflavin-producing probiotic Lactiplantibacillus plantarum MTCC (Microbial Type Culture Collection and Gene Bank) 25432, Lactiplantibacillus plantarum MTCC 25433, and Lactobacillus acidophilus NCIM (National Collection of Industrial Microorganisms) 2902 strains. Results and discussion: The soy milk co-fermented beverage showed highest PAS (1.24 ± 0.02) followed by soy milk beverages fermented with L. plantarum MTCC 25433 (0.753 ± 0.0) when compared to the commercial prebiotic raffinose (1.29 ± 0.01). The findings of this study suggested that the soy milk beverages exhibited potent prebiotic activity, having the ability to support the growth of probiotics, and the potential to raise the content of several bioactive substances. The higher prebiotics activity score showed that the higher the growth rate of probiotics microorganism, the lower the growth of pathogen. For acidic tolerance, all fermented soy milk managed to meet the minimal requirement of 106 viable probiotic cells per milliliter at pH 2 (8.13, 8.26, 8.30, and 8.45 logs CFU/mL, respectively) and pH 3.5 (8.11, 8.07, 8.39, and 9.01 log CFU/mL, respectively). The survival rate of soy milk LAB isolates on bile for 3 h ranged from 84.64 to 89.60%. The study concluded that lactobacilli could thrive in gastrointestinal tract. The sensory evaluation scores for body and texture, color, flavor, and overall acceptability showed a significant difference (p < 0.05) between the fermented probiotic soy milk and control samples. Soy milk fermented with a combination of L. plantarum MTCC 25432 & MTCC 25433 demonstrated the highest acceptability with the least amount of beany flavor. The findings of the study suggest soy milk's potential in plant-based beverage market. [ABSTRACT FROM AUTHOR]

Bacteriophages infect and replicate inside a bacterial host as well as serve as natural bio-control agents. Phages were once viewed as nuisances that caused fermentation failures with cheese-making and other industrial processes, which lead to economic losses, but phages are now increasingly being observed as being promising antimicrobials that can fight against spoilage and pathogenic bacteria. Pathogen-free meals that fulfil industry requirements without synthetic additives are always in demand in the food sector. This study introduces the readers to the history, sources, and biology of bacteriophages, which include their host ranges, absorption mechanisms, lytic profiles, lysogenic profiles, and the influence of external factors on the growth of phages. Phages and their derivatives have emerged as antimicrobial agents, biodetectors, and biofilm controllers, which have been comprehensively discussed in addition to their potential applications in the food and gastrointestinal tract, and they are a feasible and safe option for preventing, treating, and/or eradicating contaminants in various foods and food processing environments. Furthermore, phages and phage-derived lytic proteins can be considered potential antimicrobials in the traditional farm-to-fork context, which include phage-based mixtures and commercially available phage products. This paper concludes with some potential safety concerns that need to be addressed to enable bacteriophage use efficiently. [ABSTRACT FROM AUTHOR]

Millet is consumed as a staple food, particularly in developing countries, is part of the traditional diet in a number of relatively affluent countries, and is gaining popularity throughout the world. It is a valuable dietary energy source. In addition to high caloric value, several health-promoting attributes have been reported for millet seeds. This review describes many nutritional characteristics of millet seeds and their derivatives that are important to human health: antioxidant, antihypertensive, immunomodulatory or anti-inflammatory, antibacterial or antimicrobial, hypocholesterolemic, hypoglycemic, and anti-carcinogenic potential, and their role as modulators of gut health. There are several varieties, but the main focus of this review is on pearl millet (Cenchrus americanus [synonym Pennisetum glaucum]), one of the most widely eaten millet crops grown in India, though other millet types are also covered. In this article, the health-promoting properties of the natural components (ie, proteins, peptides, polyphenols, polysaccharides, oil, isoflavones, etc.) present in millet seeds are discussed. Although many of these health benefits have been demonstrated using animal models in vitro studies, human intervention-feeding trials are required to confirm several of the potential health benefits of millet seeds. Based on the nutritional and health-promoting attributes known for pearl millet (discussed in this review), finger millet and foxtail millet are suggested as good candidates for use in future nutritional interventions for improved human health. [ABSTRACT FROM AUTHOR]

In nature, varieties of underutilized fruit-bearing plants are available and have remained underexploited for various reasons. However, the different parts of the plant, mainly the fruit, contributed considerably towards the sustainability of food as abundant sources of imperative phytochemical compounds and possess the potential for revenue generation and the conservation of ecological stability. Ethnobotanical information regarding underutilized plants was acquired from a literature exploration of diverse databases for instance Scopus, Google Scholar, and PubMed up to 2020 from research publications. This review article offers an inclusive summary of about 14 underutilized plants, which are supported through experimental evidence, either in vitro or else in vivo. Bioactive compounds such as the secondary plant metabolites phytochemicals and nutrients available in these underutilized plant parts, such as fruits, leaves, and bark, explain their potential applications in different kinds of industries including mainly those of food and pharmaceutical products. In this sense, the phytonutrient significance, biological activities, or possible mechanistic health-related aspects of these compounds are addressed in this review. Based on the accessible indication on the species' safety and pharmacology, we highlighted diverse ways wherein the therapeutic potential effects against different diseases of underutilized plant parts could be appropriately harnessed for probable incorporation into the country's healthcare structure. This study concluded that cited underutilized plants are an immense source of phytochemicals providing diverse antioxidant and other biological activities, viz: anti-inflammatory, antimicrobial, antioxidant, antidiabetic, chemopreventive, and antiallergic, and hence, they can be exploited as alternative sources of therapeutic bioactive compounds for various pharmaceutical applications. [ABSTRACT FROM AUTHOR]

The human gastrointestinal (GI) tract contains a diverse mixture of commensal and pathogenic microbes, forming the gut microbiome. These gut microbes and their potential to improve human health are a topic of great interest to the scientific community. Many intestinal and age-related complications are linked to dysbiosis of the gut microbiome, often associated with a weakened immune system. A decrease in beneficial microbes, generally, along with decreased microbial diversity in the gut, can, in many cases, result in disease, particularly in older individuals. Probiotics, which are ingestible beneficial microorganisms, have the potential to positively modulate the indigenous gut microbiota. There are two predominant and conventional classes of lactic acid bacterial probiotics, lactobacilli and bifidobacteria, which have been confirmed for their health benefits and role in preventing certain gut-related disorders. The proper use of probiotics and/or supplements, along with a consistently healthy lifestyle, is a promising holistic approach to maintaining or improving gut health and minimizing other age-linked disorders. There are many properties that bacterial probiotics possess, which may allow for these beneficial effects in the gut. For instance, probiotics have adhesion capacities (capability to stay in GI tract) that are effective in excluding pathogens, while other probiotics have the potential to stimulate or modulate the intestinal immune system by regulating genes that reside within and outside of the gut environment. This review discussed the possible underlying mechanics of probiotics, evidence of probiotic-based mitigation of age-related disease, and the role of probiotics in modulating gut health and, in turn, maintaining brain health. [ABSTRACT FROM AUTHOR]

Antimicrobial resistance (AMR) remains of major interest for different types of food stakeholders since it can negatively impact human health on a global scale. Antimicrobial-resistant bacteria and/or antimicrobial resistance genes (transfer in pathogenic bacteria) may contaminate food at any stage, from the field to retail. Research demonstrates that antimicrobial-resistant bacterial infection(s) occur more frequently in low- and middle-income countries (LMICs) than in developed countries. Worldwide, foodborne pathogens are a primary cause of morbidity and mortality. The spread of pathogenic bacteria from food to consumers may occur by direct or indirect routes. Therefore, an array of approaches both at the national and international level to control the spread of foodborne pathogens and promote food safety and security are essential. Zoonotic microbes can spread through the environment, animals, humans, and the food chain. Antimicrobial drugs are used globally to treat infections in humans and animals and prophylactically in production agriculture. Research highlights that foods may become contaminated with AMR bacteria (AMRB) during the continuum from the farm to processing to retail to the consumer. To mitigate the risk of AMRB in humans, it is crucial to control antibiotic use throughout food production, both for animal and crop agriculture. The main inferences of this review are (1) routes by which AMRB enters the food chain during crop and animal production and other modes, (2) prevention and control steps for AMRB, and (3) impact on human health if AMR is not addressed globally. A thorough perspective is presented on the gaps in current systems for surveillance of antimicrobial use in food production and/ or AMR in the food chain. [ABSTRACT FROM AUTHOR]

Milk-derived bioactive peptides (BAPs) possess several potential attributes in terms of therapeutic capacity and their nutritional value. BAPs from milk proteins can be liberated by bacterial fermentation, in vitro enzymatic hydrolysis, food processing, and gastrointestinal digestion. Previous evidence suggested that milk protein-derived BAPs have numerous health-beneficial characteristics, including anti-cancerous activity, anti-microbial activity, anti-oxidative, anti-hypertensive, lipid-lowering, anti-diabetic, and anti-osteogenic. In this literature overview, we briefly discussed the production of milk protein-derived BAPs and their mechanisms of action. Milk protein-derived BAPs are gaining much interest worldwide due to their immense potential as health-promoting agents. These BAPs are now used to formulate products sold in the market, which reflects their safety as natural compounds. However, enhanced commercialization of milk protein-derived BAPs depends on knowledge of their particular functions/attributes and safety confirmation using human intervention trials. We have summarized the therapeutic potentials of these BAPs based on data from in vivo and in vitro studies. [ABSTRACT FROM AUTHOR]

Alzheimer's disease (AD) is the leading type of dementia in aging people and is a progressive condition that causes neurodegeneration, resulting in confusion, memory loss, and deterioration of mental functions. AD happens because of abnormal twisting of the microtubule tau protein in neurons into a tangled neurofibrillary structure. Different factors responsible for AD pathogenesis include heavy metals, aging, cardiovascular disease, and environmental and genetic factors. Market available drugs for AD have several side effects that include hepato‐toxicity, accelerated cognitive decline, worsened neuropsychiatric symptoms, and triggered suicidal ideation. Therefore, an emerging alternative therapeutic approach is probiotics, which can improve AD by modulating the gut‐brain axis. Probiotics modulate different neurochemical pathways by regulating the signalling pathways associated with inflammation, histone deacetylation, and microglial cell activation and maturation. In addition, probiotics‐derived metabolites (i.e., short‐chain fatty acid, neurotransmitters, and antioxidants) have shown ameliorative effects against AD. Probiotics also modulate gut microbiota, with a beneficial impact on neural signalling and cognitive activity, which can attenuate AD progression. Therefore, the current review describes the etiology and mechanism of AD progression as well as various treatment options with a focus on the use of probiotics. Practical applications: In an aging population, dementia concerns are quite prevalent globally. AD is one of the most commonly occurring cognition disorders, which is linked to diminished brain functions. Scientific evidence supports the findings that probiotics and gut microbiota can regulate/modulate brain functions, one of the finest strategies to alleviate such disorders through the gut‐brain axis. Thus, gut microbiota modulation, especially through probiotic supplementation, could become an effective solution to ameliorate AD. [ABSTRACT FROM AUTHOR]

In this current scenario with changing food habits, escalating population and unrestricted use of natural resources, there are lacking of resources to provide nutritious food to all. Natural plant resources are fast depleting and need to explore new alternatives. Besides the staple rice and wheat; lots of underutilized crops are being consumed that are having great potential to replace the staple crops. Millets are one of the major underutilized crops with a Nutri-cereal potential. Millets are highly nutritive, non-acid-forming, gluten-free and having dietary properties. Despite the fact that millets are highly nutritious, their consumption is still limited to the conventional and poor population due to lack of awareness towards its nutritional values. There is lack of processing technologies, lack of food subsidies and inconvenience in food preparations which makes millets more obsolete. Millets are Nutri-cereals and rich in carbohydrates, dietary fibres, energy, essential fatty acids, proteins, vitamin-B and minerals such as calcium, iron, magnesium, potassium and zinc, which helps to prevent from post-translational diseases like, diabetes, cancer, cardiovascular and celiac diseases, etc. Millets help in controlling blood pressure, blood sugar level and thyroid but inspite of these functional properties, millets consumption is still declining. Millets utilization in-combination with other staple food crops to develop food alternatives has become an emerging area for food industries. Besides, to strengthen our fight against malnutrition in children and adolescents, consumption of millets can help to foster immunity and health. Here, author's have reviewed the potential of millets for their Nutri-cereal qualities. [ABSTRACT FROM AUTHOR]

Pearl millet-based food products can be used for weight control and minimize the possibility of chronic diseases. They have protein, minerals, fat, phenolic compounds, and a diminutive glycemic index. Moreover, Probiotic fermentation can bring specific additional benefits in addition to nutritional improvements. In silico analysis of the chemical-protein interaction of tannic acid and ascorbic acid of pearl millet was undertaken. Further, the role of fortification of rabadi beverage by probiotic culture was also assessed in this study at different temperatures (35, 42, and 45°C) of fermentation. In silico study has predicted the association of both tannic acid and ascorbic acid with the various human proteins responsible for the growth and development of the human immune system. In all used probiotic (Lactobacillus rhamnosus, Lactobacillus sp. and Streptococcus faecalis), L. rhamnosus fortified rabadi beverage at continuous increasing temperature (35, 42, 45 °C) of non-autoclaved batch showed high content of TAC (36.83 ± 5.41 µg mL-1), TPC (46.1 ± 8.28 µg mL-1) and TFC (29.91 ± 7.73 µg mL-1); while decrease in tannins content (14.84 ± 4.64 µg mL-1) as compared to control [TAC (29.32 ± 3.17 µg mL-1), TPC (25.53 ± 5.75 µg mL-1), TFC (21.91 ± 5.95 µg mL-1), and Tannins (20.74 ± 3.43 µg mL-1)]. L. rhamnosus fortified rabadi beverage of non-autoclaved batch showed better results than Lactobacillus sp. and S. faecalis fortified rabadi beverage of both batches (autoclaved and non-autoclaved); which in turn expressed the enhanced therapeutic activity of probiotic fortified rabadi beverage. [ABSTRACT FROM AUTHOR]

This article presents the pharmacological potential of numerous conopeptides as antidiabetic and anticancer agents. Different mechanisms, pharmacology with their peptide chemistry are also discussed. The study uses a comprehensive, transparent review approach with the analysis of available scientific literature focusing the medicinal applications. It involves the exploration of available literature using databases like Google Scholar, PubMed, Research Gate, and ISI web of knowledge. The relevant data and information were collected from different data sources including scientific databases, peer-review of previous and recently published research, and review articles. It has been found that limited research and comprehensive reviews have focused on investigating the possible antidiabetic and anticancer potential of different conopeptides. It is concluded that conopeptides are highly potent in the development of new generation medicines for diabetes and cancer cure which provide further possibilities in exploring drugs from the marine ecosystem. [ABSTRACT FROM AUTHOR]

Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of antinutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed. [ABSTRACT FROM AUTHOR]

Food provides us nutrients and the energy required for growth, reproduction, and maintenance. Energy is required to perform all voluntary and involuntary activities like digestion, respiration, circulation, carrying out professional, household and recreational activities. Despite having rich food diversity, we are using only a few items as our staple food. With the adoption of eastern cooking practices and cookwares, risk of both pre-and post-transitional diseases like diabetes, cardiovascular diseases, malnutrition, obesity, etc. has increased significantly. Aluminium toxicity and nutrients breakdown has become a common problem in pressure cooking. To overcome this problem, it is important to shift from the modernized cooking methods to our traditional cooking practices, i.e., use of earthen cookwares, clay pots and some selected metal utensils, e.g., copper, iron, brass, etc. It has been shown that earthen, copper, iron, and soapstone cookwares do not leach toxic trace elements into the food and enhance the sensory qualities without decreasing the food nutrients. Adoption of traditional Indian cooking practices (such as fermentation, roasting, germination, etc.), cookwares (such as earthen, copper, iron, soapstone, etc.) and increasing the consumption of healthy diet grains like millets, etc. can easily combat the pre- and post-transition health problems in India, effectively. This review would provide a deep understanding to the people to decide the best cookware and cooking processes that will improve their health and provide ample nutritional value to them. [ABSTRACT FROM AUTHOR]

Diabesity refers to the complicated conditions of diabetes and obesity occurring simultaneously within a single individual. The incidences of diabetes and obesity are growing at a rapid pace throughout the world that are mainly associated with lifestyle and dietary habits, aside from genetic vulnerability. Authors have reviewed the epidemiology and other negative aspects of diabesity followed by some of the management practices recommended. The declining of traditional lifestyles and dietary patterns is leading to a rapid increase in the prevalence of diabesity that is upcoming as a serious cause of concern world over. Diabetes, obesity, and their associated complications are without doubt a principal issue and threat in developing and under-developed nations. Diabesity has emerged as a major threat. This condition has been described as a slow poison, whose influence cannot be controlled or cured. The dietary measures offer the most viable and effective solution to diabetes onset, in addition to the obese state. The designing of a smart diet (i.e. healthy diet) and selecting gut microbiota having probiotic influence on the host can target in the weight reduction/management, in addition to stabilizing sugar levels in the blood of an individual. Additionally, the regular physical workout can help an individual in controlling body weight and regulate other biochemical conditions which lead to various types of metabolic disorders. All of these issues are discussed in this review article which covers the causes, prevention, and control of diabesity. [ABSTRACT FROM AUTHOR]

The growing demand for sustainable animal production is compelling researchers to explore the potential approaches to reduce emissions of greenhouse gases from livestock that are mainly produced by enteric fermentation. Some potential solutions, for instance, the use of chemical inhibitors to reduce methanogenesis, are not feasible in routine use due to their toxicity to ruminants, inhibition of efficient rumen function or other transitory effects. Strategies, such as use of plant secondary metabolites and dietary manipulations have emerged to reduce the methane emission, but these still require extensive research before these can be recommended and deployed in the livestock industry sector. Furthermore, immunization vaccines for methanogens and phages are also under investigation for mitigation of enteric methanogenesis. The increasing knowledge of methanogenic diversity in rumen, DNA sequencing technologies and bioinformatics have paved the way for chemogenomic strategies by targeting methane producers. Chemogenomics will help in finding target enzymes and proteins, which will further assist in the screening of natural as well chemical inhibitors. The construction of a methanogenic gene catalogue through these approaches is an attainable objective. This will lead to understand the microbiome function, its relation with the host and feeds, and therefore, will form the basis of practically viable and eco-friendly methane mitigation approaches, while improving the ruminant productivity. [ABSTRACT FROM AUTHOR]

Edible seeds play a significant role in contributing essential nutritional needs and impart several health benefits to improve the quality of human life. Previous literature evidence has confirmed that edible seed proteins, their enzymatic hydrolysates, and bioactive peptides (BAPs) have proven and potential attributes to ameliorate numerous chronic disorders through the modulation of activities of several molecular markers. Edible seed-derived proteins and peptides have gained much interest from researchers worldwide as ingredients to formulate therapeutic functional foods and nutraceuticals. In this review, four main methods are discussed (enzymatic hydrolysis, gastrointestinal digestion, fermentation, and genetic engineering) that are used for the production of BAPs, including their purification and characterization. This article's main aim is to provide current knowledge regarding several health-promoting properties of edible seed BAPs in terms of antihypertensive, anti-cancer, antioxidative, anti-inflammatory, and hypoglycemic activities. [ABSTRACT FROM AUTHOR]

Plant foods are consumed worldwide due to their immense energy density and nutritive value. Their consumption has been following an increasing trend due to several metabolic disorders linked to non-vegetarian diets. In addition to their nutritive value, plant foods contain several bioactive constituents that have been shown to possess health-promoting properties. Plant-derived bioactive compounds, such as biologically active proteins, polyphenols, phytosterols, biogenic amines, carotenoids, etc., have been reported to be beneficial for human health, for instance in cases of cancer, cardiovascular diseases, and diabetes, as well as for people with gut, immune function, and neurodegenerative disorders. Previous studies have reported that bioactive components possess antioxidative, anti-inflammatory, and immunomodulatory properties, in addition to improving intestinal barrier functioning etc., which contribute to their ability to mitigate the pathological impact of various human diseases. This review describes the bioactive components derived from fruit, vegetables, cereals, and other plant sources with health promoting attributes, and the mechanisms responsible for the bioactive properties of some of these plant components. This review mainly compiles the potential of food derived bioactive compounds, providing information for researchers that may be valuable for devising future strategies such as choosing promising bioactive ingredients to make functional foods for various non-communicable disorders. [ABSTRACT FROM AUTHOR]

The term 'probiotic', which means 'for life', is used when referring to bacteria associated with beneficial effects on a human being, and by definition, probiotics are live microbes which, when administered in an adequate amount, confer health benefits to its host. The present review focuses on potential applications of numerous formulations incorporated with novel probiotic strains. Mainly, Lactobacilli and Bifidobacterium strains are leading in the management of various dental diseases. Although in recent times much focus has been given to understand the role of probiotics and their mechanism inside the gut, till date, only limited studies have been carried out to know the exact role and viability of probiotics in oral health formulations (tooth powder and/or paste) conferring oral health benefits. Hence, this area of research should be explored for managing several oral infections through potential probiotics. Further, incorporating the selected potential probiotics with a suitable carrier in the form of toothpaste/ powder may be formulated and validated for oral health care in appropriate animal models and/or human subjects. All of these issues have been discussed in this review article with various strategies involved in the management of oral health through novel probiotics. [ABSTRACT FROM AUTHOR]