Fermented Foods in Health and Disease Prevention
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Fermented Foods in Health and Disease Prevention

1st Edition - September 12, 2016

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  • Editors: Juana Frías, Cristina Martínez-Villaluenga, Elena Peñas
  • Hardcover ISBN: 9780128023099
  • eBook ISBN: 9780128025499

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Description

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity.

Key Features

  • Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention
  • Identifies bioactive microorganisms and components in traditional fermented food
  • Includes focused key facts, helpful glossaries, and summary points for each chapter
  • Presents food processors and product developers with opportunities for the development of fermented food products
  • Helps readers develop strategies that will assist in preventing or slowing disease onset and severity

Readership

food scientists, technologists, food processors, product developers, food industry workers, research scientists, nutrition researchers, health professionals

Table of Contents

    • List of Contributors
    • Preface
    • Acknowledgments
    • Section 1. Introduction
      • Chapter 1. Fermented Foods in Health Promotion and Disease Prevention: An Overview
        • 1.1. Introduction
        • 1.2. Types of Fermented Foods and Beverages
        • 1.3. Health Benefits of Fermented Foods and Beverages
        • 1.4. Food Safety and Quality Control
        • 1.5. Conclusions
    • Section 2. Fermented Foods as a Source of Healthy Constituents
      • Chapter 2. Bioactive Peptides in Fermented Foods: Production and Evidence for Health Effects
        • 2.1. Introduction
        • 2.2. Occurrence of Bioactive Peptides in Fermented Foods
        • 2.3. Production of Bioactive Peptides in Fermented Foods
        • 2.4. Strategies to Increase the Production of Bioactive Peptides in Fermented Foods
        • 2.5. Evidence for Health Effects of Bioactive Peptides Derived From Fermented Foods
        • 2.6. Future Outlook
      • Chapter 3. Health Benefits of Exopolysaccharides in Fermented Foods
        • 3.1. Introduction
        • 3.2. Role of Exopolysaccharides in the Food Industry
        • 3.3. Health Benefits of Exopolysaccharides
        • 3.4. Conclusion
      • Chapter 4. Biotransformation of Phenolics by Lactobacillus plantarum in Fermented Foods
        • 4.1. Phenolic Compounds in Fermented Foods
        • 4.2. Transformation of Phenolic Compounds by Fermentation
        • 4.3. Lactobacillus plantarum as a Model Bacteria for the Fermentation of Plant Foods
        • 4.4. Biotransformation of Hydroxybenzoic Acid-Derived Compounds by Lactobacillus plantarum
        • 4.5. Biotransformation of Hydroxycinnamic Acid-Derived Compounds by Lactobacillus plantarum
        • 4.6. Health Benefits Induced by the Interaction of Phenolics With Lactobacillus plantarum
      • Chapter 5. Gamma-Aminobutyric Acid-Enriched Fermented Foods
        • 5.1. Introduction
        • 5.2. Physiological Functions
        • 5.3. Mechanisms of Action
        • 5.4. Gamma-Aminobutyric Acid Production by Lactic Acid Bacteria
        • 5.5. Gamma-Aminobutyric Acid-Enriched Fermented Foods
        • 5.6. Side Effects and Toxicity of Gamma-Aminobutyric Acid
        • 5.7. Future Trends
      • Chapter 6. Melatonin Synthesis in Fermented Foods
        • 6.1. Introduction
        • 6.2. Structure and Physicochemical Properties
        • 6.3. Biosynthesis of Melatonin
        • 6.4. Mechanisms of Action
        • 6.5. Health Benefits of Melatonin
        • 6.6. Melatonin in Plant Foods
        • 6.7. Fermented Foods
        • 6.8. Conclusion
      • Chapter 7. Effect of Fermentation on Vitamin Content in Food
        • 7.1. Introduction
        • 7.2. Folate (Vitamin B9)
        • 7.3. Vitamin K
        • 7.4. Riboflavin (Vitamin B2)
        • 7.5. Vitamin B12
        • 7.6. Other Vitamins
        • 7.7. Conclusions
      • Chapter 8. From Bacterial Genomics to Human Health
        • 8.1. Introduction
        • 8.2. Fermented Milk as a Source of Beneficial Bacteria
        • 8.3. How Bacterial Genomics Help in the Identification of Probiotic Health Benefits
        • 8.4. Gut Ecosystem as a New Source of Beneficial Bacteria
    • Section 3. Traditional Fermented Foods
      • Section 3.1. Fermented Food of Animal Origin
        • Chapter 9. Fermented Seafood Products and Health
          • 9.1. Introduction
          • 9.2. Fermented Fish and Microorganisms
          • 9.3. Biological Activity in Traditional Fermented Seafood
          • 9.4. Health Risk
          • 9.5. Conclusion
        • Chapter 10. Fermented Meat Sausages
          • 10.1. Introduction
          • 10.2. Composition, Nutritional Value, and Health Implications
          • 10.3. Strategies for Optimizing the Presence of Bioactive Compounds to Improve Health and Well-Being and/or Reduce Risk of Disease
          • 10.4. Conclusion
      • Section 3.2. Dairy Fermented Foods
        • Chapter 11. Health Effects of Cheese Components with a Focus on Bioactive Peptides
          • 11.1. Introduction
          • 11.2. Effects of Cheese Fat on Health
          • 11.3. Minerals in Cheese and Their Impact on Health
          • 11.4. Biological Effects of Cheese Vitamins
          • 11.5. Cheese Bioactive Proteins and Peptides
          • 11.6. Future Prospects
        • Chapter 12. Blue Cheese: Microbiota and Fungal Metabolites
          • 12.1. Preparation and Maturation of Blue Cheeses
          • 12.2. Lactic Acid Bacteria in Blue Cheeses
          • 12.3. Filamentous Fungi and Yeasts in Cheese: Interactions Between Species
          • 12.4. Secondary Metabolites Produced by Penicillium roqueforti
          • 12.5. Conclusions and Future Outlook
        • Chapter 13. Yogurt and Health
          • 13.1. Yogurt Composition
          • 13.2. Bioactive Properties of Yogurt
          • 13.3. Yogurt in Disease Prevention
          • 13.4. Conclusions
        • Chapter 14. Kefir
          • 14.1. Introduction
          • 14.2. Kefir Grains
          • 14.3. Kefir Production
          • 14.4. Chemical Composition of Kefir
          • 14.5. Nutritional Characteristics of Kefir
          • 14.6. Health Benefits of Kefir
          • 14.7. Conclusions
      • Section 3.3. Legume and Cereal Grains Fermented Derived Products
        • Chapter 15. Beer and Its Role in Human Health
          • 15.1. Introduction: Brief Notes of Brewing
          • 15.2. Bioactive Components of Beer
          • 15.3. Antioxidant Properties of Beer and Health Effects
          • 15.4. Cardiovascular Diseases and Beer
          • 15.5. Antiosteoporosis Effect of Beer
          • 15.6. Antimutagenic and Anticarcinogenic Effects of Beer
          • 15.7. Beer and Hydration
          • 15.8. Effects of Beer Supplementation in Breastfeeding Mothers
          • 15.9. Other Health Effects of Beer
          • 15.10. Concluding Remarks
        • Chapter 16. Fermented Pulses in Nutrition and Health Promotion
          • 16.1. Introduction
          • 16.2. Nutritional and Phytochemical Composition of Pulses and Their Health Benefits
          • 16.3. Nutritional Changes During Fermentation of Pulse-Based Foods
          • 16.4. Role of Fermented Pulse Foods in Health Promotion
          • 16.5. Final Remarks
        • Chapter 17. Nonwheat Cereal-Fermented-Derived Products
          • 17.1. Introduction
          • 17.2. Nutritional Aspects of Nonwheat Cereals
          • 17.3. Advantages and Limitations of Fermentation Applied to Nonwheat Cereals
          • 17.4. Fermented Nonwheat Food Products
          • 17.5. Health Beneficial Effects of Nonwheat Fermented Foods
          • 17.6. Conclusion
        • Chapter 18. Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods
          • 18.1. Background
          • 18.2. Use of Legumes, Minor Cereal, Pseudo-Cereal Flours, and Sourdough Fermentation for Enhancing Nutritional and Functional Properties of Wheat-based Foods
          • 18.3. Use of Wheat Milling Byproducts and Sourdough Fermentation for Enhancing Nutritional and Healthy-related Properties of Wheat-based Foods
          • 18.4. Conclusions
        • Chapter 19. Tempeh and Other Fermented Soybean Products Rich in Isoflavones
          • 19.1. Introduction
          • 19.2. Soybean
          • 19.3. Tempeh
          • 19.4. Other Fermented Soybean Products With Health Benefits
          • 19.5. Conclusion
      • Section 3.4. Vegetables and Fruits Fermented Products
        • Chapter 20. Kimchi and Its Health Benefits
          • 20.1. Introduction
          • 20.2. History of Kimchi
          • 20.3. Manufacturing Kimchi
          • 20.4. Fermentation of Kimchi
          • 20.5. Health Benefits of Kimchi
          • 20.6. Safety of Kimchi
          • 20.7. Health Benefits of Kimchi LAB
          • 20.8. Conclusion
        • Chapter 21. The Naturally Fermented Sour Pickled Cucumbers
          • 21.1. Origin of Cucumber
          • 21.2. Chemical Composition and Bioactive Compounds in Cucumber
          • 21.3. Lactic Acid Fermentation of Cucumbers
          • 21.4. Factors Affecting Cucumber Fermentation
          • 21.5. Health Benefits of Fermented Cucumbers
          • 21.6. Final Remarks
        • Chapter 22. Role of Natural Fermented Olives in Health and Disease
          • 22.1. General Considerations
          • 22.2. Production of Traditional Fermented Olives
          • 22.3. Olive Fermentation
          • 22.4. Lactic Acid Bacteria of Olive Fermentation as Probiotics
          • 22.5. Health Effects of Olive Fermentation Probiotics
          • 22.6. Healthy Bioactive Molecules and Metabolites From Fermented Olives
          • 22.7. Fermented Olives Can Modulate the Digestive Microbiota
          • 22.8. Future Trends
        • Chapter 23. Pulque
          • 23.1. Introduction
          • 23.2. Bioactive Constituents of Aguamiel
          • 23.3. Bioactive Constituents of Pulque
          • 23.4. Microorganisms in Aguamiel and Pulque
          • 23.5. Conclusions
        • Chapter 24. Sauerkraut: Production, Composition, and Health Benefits
          • 24.1. Brief History of Sauerkraut
          • 24.2. Sauerkraut Manufacture
          • 24.3. Microbial Changes During Spontaneous Sauerkraut Fermentation
          • 24.4. Inoculation of Starter Cultures During Sauerkraut Manufacture
          • 24.5. Nutritional and Phytochemical Composition of Sauerkraut
          • 24.6. Health Benefits of Sauerkraut
          • 24.7. Concluding Remarks
        • Chapter 25. Vinegars and Other Fermented Condiments
          • 25.1. Introduction/General Overview
          • 25.2. Antimicrobial Effects
          • 25.3. Bioactive Compounds and Antioxidant Activity
          • 25.4. Health Effects
          • 25.5. Other Fermented Condiments
        • Chapter 26. Wine
          • 26.1. Preamble
          • 26.2. Disease-Protective/Preventive Effect of Wine or Its Phenolic Compounds
          • 26.3. Health-Promoting Activity of Polyphenols Resulting From Their Interaction With Biological Proteins
          • 26.4. Bioavailability of Red Wine
    • Section 4. Hazardous Compounds and Their Implications in Fermented Foods
      • Chapter 27. Biogenic Amines in Fermented Foods and Health Implications
        • 27.1. Classification, Biosynthesis, and Metabolism of Biogenic Amines
        • 27.2. Microbial Production of Biogenic Amines in Foods
        • 27.3. Factors Affecting Biogenic Amine Content in Fermented Foods
        • 27.4. Biogenic Amines and Human Health
        • 27.5. Reduction of Biogenic Amines in Fermented Food
        • 27.6. Conclusions
      • Chapter 28. Occurrence of Aflatoxins in Fermented Food Products
        • 28.1. Introduction
        • 28.2. Structures of Aflatoxins
        • 28.3. Occurrence of Aflatoxins in Different Fermented Foods
        • 28.4. Various Methods to Control Aflatoxins
        • 28.5. Legal Validation for Aflatoxin Limits
        • 28.6. General Detection Methods to Analyze Aflatoxins in Fermented Foods
        • 28.7. Rapid Detection Methods to Analyze Aflatoxins in Fermented Foods
        • 28.8. Conclusions
      • Chapter 29. Antibiotic Resistance Profile of Microbes From Traditional Fermented Foods
        • 29.1. Overview of History of Antibiotic Resistance
        • 29.2. Antibiotic Resistance in Traditional Fermented Foods
        • 29.3. New Insights Into Antibiotic Resistance
        • 29.4. Conclusions
    • Section 5. Revalorization of Food Wastes by Fermentation into Derived Outcomes
      • Chapter 30. Fermentation of Food Wastes for Generation of Nutraceuticals and Supplements
        • 30.1. Introduction
        • 30.2. Functional Enhancement of Wastes by Fermentation
        • 30.3. Food Wastes as Culture Medium of Functional Foods
        • 30.4. Valorization of Underutilized Food Sources Through Fermentation
        • 30.5. Possible Harms and Hurdles
        • 30.6. Future Directions and Barricades to Surmount
        • 30.7. Conclusions
    • Index

Product details

  • No. of pages: 762
  • Language: English
  • Copyright: © Academic Press 2016
  • Published: September 12, 2016
  • Imprint: Academic Press
  • Hardcover ISBN: 9780128023099
  • eBook ISBN: 9780128025499

About the Editors

Juana Frías

Juana Frias BSc, PhD is a Senior Research Scientist of the Spanish National Research Council (CSIC). She currently heads a team at the Institute of Food Science Technology and Nutrition, Madrid, Spain, carrying out research on the production and characterization of biologically active ingredients from plant food origin. Dr. Frias graduated in 1987 with an Honours Degree in Pharmacy Sciences and gained her PhD in 1992 with extraordinary award at University of Alcalá de Henares (Spain). In 2009, Dr. Frias became a Fellow of the Food Chemistry Division working party within the European Association for Chemical and Molecular Sciences (EuCheMS). In her career Dr. Frias has carried out research at the Food Research Institute and John Innes Institute (Norwich, UK), University of Life Sciences (Copenhagen, DK) and the Institute of Industrial Fermentation, CSIC (Madrid, ES). She has collaborated with research groups in Poland, United Kingdom, Finland, Denmark, Italy, Venezuela, Argentina, Peru, and USA. She is a leading expert on the grain legumes and their biotechnological processing to enhance nutritional and biofunctional properties and has a long standing interest in how functional ingredients affects health. Dr. Frias has published over 120 peer-reviewed manuscripts based on original research, has participated in national and international research projects, supervised Master students, PhD fellows and national and international research visitors.

Affiliations and Expertise

Senior Research Scientist, Institute of Food Science, Technology and Nutrition, Spanish National Research Council, Madrid, Spain

Cristina Martínez-Villaluenga

Dr. Cristina Martínez-Villaluenga is a Research Scientist at the Spanish National Research Council (CSIC) since 2010 with particular expertise in the development of biotechnological innovations to maximize the health benefits of underexploited plant-derived foods for their application as nutraceuticals and functional ingredients. In addition, the elucidation of the mechanism of action of food compounds in disease prevention and management is other of her research goals. She has B.S. Degrees in Biology and Food Science and Technology from the Complutense University of Madrid (Spain). After receiving her Ph.D. from the Automoma University of Madrid in 2006, she was a Marie Curie Postdoctoral Fellow in the Department of Food Science and Nutrition at University of Illinois at Urbana-Champaign between 2007 and 2009. Her current research is focused on the sustainable and cost effective production of novel bioactive peptides for prevention and management of hypertension, inflammatory diseases, obesity and metabolic disorders. Dr. Martinez-Villaluenga has participated in several national, European and industrial research projects with large private companies. Dr. Martinez-Villaluenga holds 2 patents and has published over 60 peer-reviewed articles and books on the areas of Food Science, Technology and Molecular Nutrition. She has actively involved in mentoring of undergraduate, MSc, and PhD students and teaching in postgraduate programmes from Autonoma University of Madrid.

Affiliations and Expertise

Research Scientist, Institute of Food Science, Technology and Nutrition, Spanish National Research Council, Madrid, Spain

Elena Peñas

Elena Peñas BSc, PhD is a Research Scientist of the Institute of Food Science and Nutrition (ICTAN), Madrid, Spain, belonging to the Spanish National Research Council (CSIC). Her main research interests are aimed to develop and validate technological bioprocesses for improving the safety, quality and bioactivity of plant foods. A key part of her research activities is focused on the evaluation of the allergenic potential and health implications of novel bioactive food ingredients. Dr. Peñas obtained her bachelor’s degree in Biology in 2000 at Complutense University of Madrid and her PhD in 2006 at Autonoma University of Madrid (Spain). Dr. Peñas has performed her research career in different renowned European Research Institutions such as Institute of Instituto del Frio (Spain), Institute of Industrial Fermentations (Spain), Nizo Food Research (the Netherlands), University of Milan (Italy) and MTT Agrifood Research (Finland). Dr. Peñas is author of more than 40 peerreviewed articles and 4 book chapters, and she has participated in several research projects funded by National and International Public Institutions and private companies. She has given many invited lectures at University of Milan and has served as a mentor of undergraduate and graduate students and international researchers visitors.

Affiliations and Expertise

Elena Peñas BSc, PhD, Research Scientist, Spanish National Research Council, Institute of Food Science, Technology and Nutrition, Madrid, Spain

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