Past,present, and future of Chinese fermented food products

Abstract

In China there are many kinds of traditional fermented food products, which have a centuries‐long history. The main products are alcoholic beverages, Chiang, Chi, soy sauce, vinegar, red rice, and fermented bean curd. These products play a very important role in Chinese cuisine. The ancient methods of making fermented foods are changing gradually through modern microbiology and technology. This paper discusses the historical aspects, the manufacturing technology, and the future outlook on fermented food products in China.     

Immunomodulatory activities and antioxidant properties of polysaccharides from Monascus-fermented products in vitro

BACKGROUND: Monascus ‐fermented products have featured in Chinese cuisine for thousands of years and are widely used as food colourants and dietary materials in many Asian countries. Rice and dioscorea fermented with Monascus purpureus NTU 568 have health‐promoting attributes in vitro and in vivo . The aim of this study was to investigate the immunomodulatory and antioxidant effects of polysaccharides from red mould rice (RMRP) and red mould dioscorea (RMDP) in Raw 264.7 cells. RESULTS: The results showed the antioxidant capabilities (including scavenging, chelating, inhibition of lipid peroxidation, and reducing power) of RMRP and RMDP at a concentration of 10 mg mL^?1. RMRP and RMDP also stimulated cell proliferation, nitric oxide production, phagocytosis and cytokine production (including IL1‐β, IL‐6 and TNF‐α) in Raw 264.7 cells. CONCLUSION: These findings demonstrate that RMRP and RMDP have antioxidant and immunomodulation potential to be developed as novel dietary supplements. Copyright © 2011 Society of Chemical Industry     

A 90-D Toxicity Study of Monascus-Fermented Products Including High Citrinin Level

Abstract: Monascus is one of the traditional fermentation fungi and has been used in many kinds of food for thousands of years. Although Monascus-fermented red mold rice performs cholesterol-lowering effects, blood pressure-lowing effects, and antioxidant effects, another metabolite, nephrotoxic and hepatotoxic citrinin, causes the concerns for safety. Various citrinin concentrations (1, 2, 10, 20, and 200 ppm) in the red mold rice are, respectively, estimated for safe use in animal tests. According to the results of serum biochemistry assays of liver and kidney in each group, citrinin did not reveal any nephrotoxicity and hepatotoxicity. Furthermore, the results of histopathological slices of liver and kidney in each group did not show any significant differences from control histopathological findings. As a result, we presume that citrinin concentrations in Monascus-fermented products within 200 ppm will not affect the functions of liver and kidney or cause any nephrotoxicity and hepatotoxicity. According to safety factor, it is proposed that 2 ppm citrinin in Monascus-fermented products may be a safe concentration.     

Tropical traditional fermented food,a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French–Vietnamese programmes on fermented food

In tropical countries, traditional fermented foods are usually home‐made products obtained through spontaneous fermentation or backslopping. They are now facing an evolution aiming at responding to quality, safety and mass production issues. This requires acquisition of knowledge on raw materials, microbial ecosystems and fermentation processes. Vietnam is a laboratory for such studies as traditional fermented foods play an important role in the diet of Vietnamese and as these foods are very diverse. Among the most popular are nem chua (sausage reminding Thai Nham), dua muoi (cabbage reminding Kimchi), tom chua (shrimps) and the well‐known nuoc mam. The challenge for these products to enter the industrial era is to reach a level of quality and safety without losing their character. Beside the research for starters to elaborate these products, the world of fermented products is also a world of innovation and the microbial ecosystem of traditional products can also be used for the adaptation of fermented products from other regions, such as wines (from grape or other fruits), for cross‐cultural innovations such as soy‐yogurts, for technology transfer from one fermentation (soy sauce) to another one (fish sauce) and for evolution of traditional products towards higher nutritional qualities such as nem chua nam (replacing part of the sausage meat by mushrooms). Finally, these complex microbial ecosystems are a source of probiotic, antimicrobial compounds and biocatalysts, which can benefit health and improve food processes worldwide. After a presentation of Vietnamese traditional fermented foods, this article aims at illustrating the diverse applications of research on fermented products through examples obtained in past research and in the Tropical Bioresources and Biotechnology project.     

Fermentation of bighead carp (Aristichthys nobilis) surimi and the characteristics of fermented bighead carp surimi products

BACKGROUND: To improve the properties and functionality of bighead carp (Aristichthys nobilis) muscle, bighead carp surimi was inoculated with combinations of Saccharomyces cerevisiae, Lactobacillus and Monascus and fermented, and then bighead carp sausages were prepared. The characteristics of fermented bighead carp surimi and sausages were investigated. RESULTS: During the 24 h fermentation at 30 °C, bighead carp surimi inoculated with mixed starter cultures resulted in a rapid decrease of pH, and suppression in the growth of Enterobacteria. The bighead carp sausages exhibited better colour, taste, flavour and appearance than the control (P < 0.05). The changes in non‐protein nitrogen (NPN), free amino acid in the fermented bighead carp surimi and SDS–PAGE patterns indicated that severe hydrolysis of muscle protein had occurred during fermentation. The sausages inoculated with the mixed starter cultures gained higher scores for flavour and overall acceptability than the control. CONCLUSIONS: The characteristic of fermented bighead carp surimi and sausages can be significantly improved by fermentation with the combinations of yeast, Lactobacillus and Monascus. Copyright © 2008 Society of Chemical Industry     

Enhanced antioxidant activity of Monascuspilosus fermented products by addition of ginger to the medium

The fermented products of Monascus sp. are known for their antihypercholesterolaemic effects, however, their antioxidant activities are different from those of many plant-derived foods. To evaluate the effect of ginger addition into the medium on the antioxidant activity of Monascuspilosus fermented products, we cultured uninoculated PDB medium (PDB), inoculated PDB medium (MP), uninoculated ginger-containing medium (PDBG), and inoculated ginger-containing medium (MPG). The broth and mycelia were collected, freeze-dried, and extracted to evaluate their free radical scavenging activities, inhibition of peroxidation, phenolic content, inhibition of DNA damage, cellular antioxidant activity, and expression of the antioxidant enzymes. The results showed that MPG had significantly higher antioxidant activity than PDB, MP, and PDBG at all fermentation time points. Moreover, the fermentation process significantly increased the antioxidant activities of MPG. After the inherent level of antioxidant capacity was increased, the modified M. pilosus fermented product demonstrated a higher anti-atherosclerotic value than the unmodified product.     

A facile macroporous resin-based method for separation of yellow and orange Monascus pigments

The yellow Monascus pigments (YMPs) named monascin and ankaflavin and the orange Monascus pigments (OMPs) named rubropunctatin and monascorubrin are two groups of bioactive components in a mixture state in the Monascus fermented products. In order to separate these two groups of bioactive pigments, a facile macroporous resin-based method was developed. The weak-polar resin CAD-40 was selected from the seven tested macroporous resins as it revealed better properties for the adsorption and desorption of the YMPs and OMPs. Then, CAD-40 resin was used for column-chromatographic separation. After eluted by 4 bed volumes of ethanol, the yellow group (monascin and ankaflavin) and the orange group (rubropunctatin and monascorubrin) were successfully separated and purified, with an increased content from 49.3% and 44.2% in the crude pigment extract to 85.2% and 83.0% in the final products, respectively. This method would be helpful for the large-scale separation and purification of Monascus pigment products with specific bioactivity.     

Dimerumic acid,a novel antioxidant identified from Monascus-fermented products exerts chemoprotective effects: Mini review

Monascus has traditionally been used for the preparation of fermented products and as a food additive in Asia and is also a traditional Chinese medicine. The present review summarizes the underlying biochemical and molecular mechanisms that can explain anti-inflammation, antioxidation, hepatoprotection, inhibition of cancer cell invasion, and detoxification of dimerumic acid (DMA) isolated from Monascus-fermented products. DMA is an antioxidant that effectively inhibits liver damage and inflammation by attenuating oxidative stress in vitro and in vivo, which is stronger than silymarin, resveratrol, or curcumin. In addition, several lines of evidence have indicated that reactive oxygen species (ROS) promotes cancer cell invasion and suppress tumor development. DMA has been reported to attenuate ROS-induced invasion of SW620 (colorectal adenocarcinoma cells) greater than silymarin, resveratrol, and curcumin. These findings suggest that DMA has potential for development as a novel antioxidant for functional foods to act against several diseases-associated oxidative stress.     

Production and Food Applications of the Red Pigments of Monascus ruber

Following our investigations on food additive production through fermentation, we studied properties of red pigments secreted by Monascus ruber in submerged culture, using ethanol and glutamate as carbon and nitrogen sources. After extraction and purification, these colorants were suspended in water for evaluation. The stability of the extract was tested both in solution and when incorporated into meat products (sausage and pâté). The pigments added to sausage or pate remained stable when stored for 3 mo at 4°C; their stability was between 92 and 98%. Sensory tests revealed that Monascus pigments could replace some traditional food additives such as nitrite salts or cochineal.     

Red mold dioscorea‐induced G2/M arrest and apoptosis in human oral cancer cells

BACKGROUND: Monascus‐fermented products are among the most commonly used traditional food supplements. Dioscorea is known to exhibit anticancer properties. In this study the effects of the ethanol extract of red mold dioscorea (RMDE) on cell proliferation, cell cycle and apoptosis in human oral cancer cells were investigated. RESULTS: RMDE exercised growth inhibition on squamous cell carcinoma‐25 (SCC‐25) cells. RMDE‐mediated G2/M phase arrest was associated with the down‐regulation of NF‐κB, resulting in the inhibition of cyclin B1 and CDK1 expression; this may be the mechanism by which RMDE inhibits cancer cells. Furthermore, the proapoptotic activity of RMDE was revealed by the Annexin V‐FITC/PI double‐staining assay. In addition, the proapoptotic effect of RMDE was evident by the inhibition of Bax expression in the mitochondria, resulting in the activation of caspase‐9 and caspase‐3 and subsequent triggering of the mitochondrial apoptotic pathway. RMDE also enhanced caspase‐8 activity, indicating the involvement of the death receptor pathway in RMDE‐mediated SCC‐25 cell apoptosis. CONCLUSION: RMDE treatment inhibited the growth of SCC‐25 cells by arresting cell cycle at the G2/M phase and induced apoptosis in a time‐ and dose‐dependent manner. Therefore RMDE may be a good candidate for development as a dietary supplement against oral cancer. Copyright © 2010 Society of Chemical Industry     

红曲菌中桔霉素的控制策略及研究进展

红曲菌在我国的使用历史悠久,其在食品添加剂、发酵食品、酿酒和中药等方面应用广泛。目前,虽然液 态发酵技术基本解决了红曲色素产品中的桔霉素含量高的问题,但固态发酵红曲米产生的桔霉素含量高的问题依然 是制约红曲企业及产业发展的主要技术难题之一。本文对红曲菌代谢产物中桔霉素的毒性、限量标准、检测方法、 合成途径及调控基因进行了综述,并从传统方法和生物方法两个层面阐述了控制红曲菌中桔霉素含量的主要策略, 旨在为有效降低红曲菌中桔霉素的含量和促进红曲产业健康发展提供参考。     

Production and antioxidant activity of alcoholic beverages made from various cereal grains using Monascus purpureus NBRC 5965

Monascus sp., which produces red pigments, has been utilized for brewing red alcoholic beverages and fermented foods in China and Okinawa, Japan. Novel red alcoholic beverages with antioxidant activity were made from cereal grains of various colours utilizing the saccharifying activity of Monascus purpureus NBRC 5965. The alcoholic beverage made from black rice and beni koji prepared with M. purpureus NBRC 5965 showed a deep red colour, and the DPPH radical scavenging activity of the alcoholic beverage made from black rice and beni koji was around a 3300 µm Trolox equivalent/mL‐beverage. The antioxidant activity of this alcoholic beverage is thought to be a result of the combination of Monascus pigments and black rice anthocyanin. The DPPH radical scavenging activity and inhibitory activity of lipid peroxidation of an alcoholic beverage made with beni koji were higher than those of an alcoholic beverage made with ki koji prepared with Aspergillus oryzae. Copyright © 2016 The Institute of Brewing & Distilling     

Quality,functionality, and microbiology of fermented fish: a review

Abstract

Fermentation is a traditional food preservation method and is widely used for improving food safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced and consumed in different parts of the world and are an integral part of many food cultures. Furthermore, fermented fish are a source of interesting microbes and are an important industry in many countries. This review tries to update the types and manufacturing processes for fermented fish around the world. The emphasis is on this work related to fermented fish and their health benefits, as well as the contribution of microorganisms to their fermentation. A variety of different approaches have been used to determine and understand microbial composition and functionality. Moreover, some challenges and future research directions regarding fermented fish are also discussed in this review. Further research into fermented fish products is of crucial importance not only for the food industry but also for human health. However, extensive in vivo and toxicological studies are essential before the application of bioactive-rich fermented fish products for human health benefits.     

Screening of Bifidobacterium spp. based on in vitro growth responses to bovine lactoferrin

In the present study, we investigated the in vitro growth responses of fourteen strains of four Bifidobacterium spp. (Bifidobacterium infantis, B. breve, B. bifidum, B. longum) against bovine lactoferrin (bLf) at various concentrations. Bacterial strains were grown in deMan, Rogosa and Sharpe (MRS) broth with or without bLf, and growth was monitored by measuring absorbance at 660 nm. A dose‐dependent and strain‐dependent growth response was observed. Bifidobacterium spp. were ranked into high, medium and low according to their calculated relative growth response levels against lactoferrin (Lf). Strains showed better growth responses against holo‐type Lf. However, no inhibitory effects at high concentrations (4 mg mL^?1) or with apo‐type Lf were observed. These results strongly suggest that the growth response of Bifidobacterium spp. against bLf may be a selection criterion for their use in fermented products. In addition, use of holo‐type Lf in fermented food products may be more effective for probiotic growth, and could also be used as a source of iron to the host.     

Ecological dyeing of silk fabric with Monascus

Monascus were cultured and applied in silk dyeing in this work. The bacterial morphology and cultural characteristics of Monascus were investigated. The rDNA D1/D2 and ITS gene sequences of this strain were identified. The effects of dyeing parameters on dye uptake were discussed and the dyeing method was optimized. Under the dyeing conditions (pH 3.6, 30 °C, 3 h), the dye uptake could reach 89.45%. Moreover, the soap washing and rubbing fastness of Monascus dyed fabric were both rated over Level 4. An ecological low temperature dyeing method was developed, which provides a basis for practical microbial dyeing of silk fabric.     

Bacterial Communities of Traditional Salted and Fermented Seafoods from Jeju Island of Korea Using 16S rRNA Gene Clone Library Analysis

Jeotgal, which is widely consumed as a nutritional supplement in Korea, is traditional type of preserved seafood that is prepared by salting and fermenting. Here, we report on the bacterial community structure and diversity of jeotgal obtained from the Korean island of Jeju, which has a subtropical climate. Two samples of Jeotgal were collected from Jeju, made from either damselfish (Chromis notata; jari‐dom‐jeot, J1 and J2) or silver‐stripe round herring (Spratelloides gracilis; ggot‐myulchi‐jeot, K1 and K2). The physical characteristics (pH and salinity) were assessed and the bacterial communities characterized using 16S rRNA gene‐clone library analysis and cultural isolation. No difference was found in the community composition between the J and K fermented seafoods. Both fermented seafoods had relatively high salinity (26% to 33%) and high pH values (pH 6.08 to 6.72). Based on the 16S rRNA gene sequences, the halophilic lactic‐acid bacteria Tetragenococcus halophilus and T. muriaticus were observed to be dominant in the J and K fermented seafoods, accompanied by halophilic bacteria including Halanaerobium spp., Halomonas spp., and Chromohalobacter spp. When compared with 7 other types of fermented seafood from a previous study, the communities of the J and K fermented seafoods were separated by the most influential group, the genus Tetragenococcus. The results suggest that these 2 types of traditional salted fermented seafood from Jeju have distinct communities dominated by Tetragenococcus spp., which are derived from the raw ingredients and are dependent on the physical conditions. This may explain how the seafoods that are made in Jeju may differ from other jeotgals.     

MICROBIOLOGICAL QUALITY OF SELECTED STREET FOODS IN PORT HARCOURT, NIGERIA

The microbiological quality of selected ready‐to‐eat foods sold on the streets of Port Harcourt, Nigeria, was evaluated. Twenty to twenty‐eight samples each of 10 different types of foods were analyzed. About 50% of the foods were deep fat fried, 20% were baked, 10% each were either boiled, pasteurized and frozen, or fermented and chilled products. Methods of food preparation and handling practices influenced the shelf lives of the foods, and their implications on microbiological quality and safety are discussed. The heterotrophic counts were highest for yogurt and ice cream and lowest for chin‐chin and buns. Bacterial counts for pancake, moi moi, cake, meat pie and egg roll on McConkey agar gave comparable results with counts obtained on Deoxycholate agar. Eleven bacteria genera were isolated. Bacillus spp. and Klebsiella spp. occurred in most of the foods, followed by Staphylococcus spp. and Micrococcus spp., while other species exhibited a random distribution. Generally, the foods were microbiologically safe despite defective handling practices.     

Red mold dioscorea: A potentially safe traditional function food for the treatment of hyperlipidemia

A study was undertaken to evaluate whether the interaction between Monascus-fermented products and lovastatin contributes to increased risk of rhabdomyolysis. Rhabdomyolysis is a potentially dangerous side effect of statin drugs. In this study with hyperlipidemic hamsters fed lovastatin only, lovastatin with 1-fold red mold dioscorea (RMD), and lovastatin, the functional components of red mold fermented products, HMG-CoA reductase inhibitors, did not exacerbate pre-existing diseases, and actually helped in improving existing disease conditions, respectively, as compared with the control. Administration of RMD, alone or in combination with lovastatin did not cause significant rhabdomyolysis as assessed by measuring the levels of creatinine phosphokinase. Further, we did not find any study that clearly implicates the involvement of RMD, which have long been considered a food product, in liver and kidney toxicity. RMD alone or in combination with lovastatin, does not increase the risk of rhabdomyolysis, even when administered at a high dosage (including HMG-CoA reductase inhibitors >75 mg/day/adult).     

Cheese whey fermented with kefir micro‐organisms: Antagonism against Salmonella and immunomodulatory capacity

The antagonistic effect against Salmonella spp. and the immunomodulatory capacity of whey fermented with kefir grains and with three strains isolated from them – Lactobacillus plantarum CIDCA 8327, Lactobacillus kefiri CIDCA 8348 and Kluyveromyces marxianus var. marxianus CIDCA 8154 – were evaluated. Both fermented products interfered with the capacity of Salmonella spp. to associate and invade Caco‐2/TC7 cells and reduced up to the basal level the expression of the CCL20 in response to a pro‐inflammatory stimulus on Caco‐2 CCL20:luc cells. The products with potential application as probiotics obtained by fermentation of whey with kefir micro‐organisms represent an alternative to increase whey economic value.