-
Frontiers in Pharmacology 2023Hyperlipidemia is associated with a higher rate of cardiovascular, cerebrovascular, and peripheral vascular disease. Conventional drugs such as statins are effective in...
The antihyperlipidemic effect of a combined supplement of standardized dry extracts of amla (), walnut (), olive () and red yeast rice () powder: Reduction in circulatory low-density lipoprotein-cholesterol (LDL-C) and remnant cholesterol (RC) levels in patients with hypercholesterolemia.
Hyperlipidemia is associated with a higher rate of cardiovascular, cerebrovascular, and peripheral vascular disease. Conventional drugs such as statins are effective in controlling hyperlipidemia; however, they are associated with various side effects, especially myalgia. Nutraceutical lipid-lowering interventions are becoming increasingly popular, particularly among patients who are intolerant or refractory to statins. Substantial preclinical and clinical evidence suggests that extracts of amla, walnut, and olive, and red yeast rice (RYR) powder possess significant antihyperlipidemic effects. This study aimed to evaluate the efficacy, safety, and patient satisfaction of a combined supplementation of standardized dry extracts of amla fruit (500 mg), walnut leaves (50 mg), olive fruit (25 mg), and RYR powder (33.6 mg) (Cholesfytol NG®) in hypercholesterolemic patients. This was a , retrospective, observational, single-arm, non-randomized study in hypercholesterolemic patients (total cholesterol (TC) ≥ 200 mg/dL or low-density lipoprotein-cholesterol (LDL-C) ≥ 130 mg/dL), enrolled at 57 general practitioner (GP) surgeries in Belgium from March 2020 to January 2022. These patients received a GP-prescribed daily single dosage of two oral tablets of Cholesfytol NG® supplementation for 2 months to overcome their hypercholesterolemia in the absence of a conventional lipid-lowering drug (n = 208) or with a lipid-lowering drug (n = 13). At 2-month follow-up, the lipid profile was re-evaluated, alongside a patient's questionnaire on treatment general satisfaction and willingness to pursue supplementation. After supplementation, TC decreased by 15%, LDL-C by 19%, non-high-density lipoprotein-cholesterol (non-HDL-C) by 20% (all < 0.0001), triglycerides (TG) by 9% ( = 0.0028) (-18.4%, = 0.0042, in patients with baseline TG > 180 mg/dL, n = 58), and remnant cholesterol (RC) by 12% ( = 0.0001). These changes were unaffected by statin intolerance status in patients who received Cholesfytol NG® alongside statin. The supplement was well tolerated by all patients, and no serious adverse events or supplement-emergent effects were reported. Most patients were satisfied with the supplementation and wanted to pursue the nutraceutical. According to the results of this study, a combined supplementation of amla, walnut, and olive extracts, and RYR powder exerts a significant antihyperlipidemic effect, leading to a decrease in circulatory LDL-C and RC levels in patients with hypercholesterolemia. The supplementation bears excellent safety and tolerability, and is rated as satisfactory and pursuable, even among patients with statin intolerance. Clinical Trial Registration: clinicaltrials.gov; identifier number: NCT06002893.
PubMed: 38089061
DOI: 10.3389/fphar.2023.1280234 -
Food Chemistry Jul 2016Citrinin is a nephrotoxic mycotoxin which can be synthesized by Monascus mold during the fermentation process in foods. Monascus, generally described as red mold, is a...
Citrinin is a nephrotoxic mycotoxin which can be synthesized by Monascus mold during the fermentation process in foods. Monascus, generally described as red mold, is a red-pigmented filamentous fungus attracting a great interest for the production of natural dyes and cholesterol-lowering statins. We individuated a specie of Monascus producing high amount of natural dyes. However, this high pigmentation was correlated with the production of citrinin. Peculiar magnetic nanoparticles, synthesized in-house and called "Surface Active Maghemite Nanoparticles" (SAMNs), are proposed as an efficient and reliable mean for citrinin removal from Monascus treated foods. The nanomaterial efficiency for citrinin binding was proved on Monascus suspensions, and SAMN@citrinin complex was characterized by Mӧssbauer spectroscopy and magnetization measurements, showing that SAMNs resulted structurally and magnetically well conserved after citrinin binding. SAMNs are excellent and stable magnetic nano-carrier for toxin removal, which can be applied in food industry.
Topics: Citrinin; Fermentation; Food Coloring Agents; Food Contamination; Food Industry; Magnetite Nanoparticles; Microscopy, Electron, Transmission; Monascus; Spectroscopy, Mossbauer; Surface Properties
PubMed: 26948644
DOI: 10.1016/j.foodchem.2016.01.147 -
MSystems Aug 2022Traditional fermentation processes are driven by complex fungal microbiomes. However, the exact means by which fungal diversity affects fermentation remains unclear. In...
Traditional fermentation processes are driven by complex fungal microbiomes. However, the exact means by which fungal diversity affects fermentation remains unclear. In this study, we systematically investigated the diversity of a fungal community and its functions during the multibatch fermentation process. Metabolomics analysis showed that the metabolic profiles of the were enhanced with an increase in the fermentation time, as determined from the characteristic volatile flavors. High-throughput sequencing technology revealed that the major fungal species involved in sauce-flavor fermentation are sp. (41.75%, average relative abundance), sp. (13.07%), thermophilic species (9.16%), sp. (6.80%), Aspergillus sp. (4.69%), sp. (3.76%), sp. (3.74%), and Zygosaccharomyces sp. (1.41%). In addition, the fungal diversity increased as the number of fermentation batches increased. Moreover, the increased fungal diversity contributed to the modularity of the fungal communities, wherein sp., sp., and sp. maintained the stability of the fungal community. In addition, metatranscriptomics sequencing technologies were used to reconstruct the key metabolic pathways during fermentation, and it was found that the increased microbial diversity significantly promoted glucose-mediated carbon metabolism. Finally, functional gene analysis showed that functional microorganisms, such as Zygosaccharomyces and , can enhance fermentation as a result of the high expression of pyruvate decarboxylase and propanol-preferring alcohol dehydrogenase during the metabolism of pyruvate. These results indicate that fungal biodiversity can be exploited to enhance fermentation-based processes via network interactions and metabolism during multiple-batch fermentation. Biodiversity and network interactions act simultaneously on the microbial community structure in the fermentation process, thereby rendering the microbiome dynamics challenging to manage and predict. Understanding the complex fermentation community and its relationship to community functions is therefore important in the context of developing improved fermentation biotechnology systems. Our work demonstrates that multiple-batch fermentation steps increase microbial diversity and promote community stability. Crucially, the enhanced modularity in the microbial network increases the metabolism of flavor compounds and ethanol. This study highlights the power of biodiversity and network interactions in regulating the function of the microbiome in food fermentation ecosystems.
Topics: Fermentation; Microbiota; Carbohydrate Metabolism; Mycobiome; Pichia; Saccharomyces
PubMed: 35862822
DOI: 10.1128/msystems.00401-22 -
Journal of Advanced Veterinary and... Jun 2019This study was aimed at evaluating the effect of fermentation using and on nutritional qualities, antioxidant, and antimicrobial activities of the used rice as a...
OBJECTIVE
This study was aimed at evaluating the effect of fermentation using and on nutritional qualities, antioxidant, and antimicrobial activities of the used rice as a poultry feed ingredient.
MATERIALS AND METHODS
The used rice was soaked, steamed, and spread on a tray to cool. Suspension of or was inoculated on the steamed used rice, and then mixed thoroughly. Afterward, the mixture was spread out on the tray, which was then covered with an aluminum foil. It was aerobically incubated for 7 and 4 days for the - and -inoculated used rice, respectively. Subsequent to sun drying, the fermented used rice was grounded and analyzed.
RESULTS
Crude protein and ash contents were higher ( < 0.05) in the used rice fermented with or than in the unfermented. Conversely, carbohydrate content was lower ( < 0.05) in the fermented compared with the unfermented. Gross energy and energy from fat were higher ( < 0.05) in the used rice fermented with than the unfermented. Amino acids L-methionine, L-serine, L-glutamic acid, L-valine glycine, L-leucine, L proline, L-threonine, L-histidine, and L-Sistine were higher ( < 0.05) in -fermented used rice than in -fermented and the unfermented used rice. However, amino acids L-isoleucine, L- alanine, L-lysine, and L-tryptophan were higher ( < 0.05) in the used rice fermented with both and , compared with the unfermented. L-tyrosine content was higher ( < 0.05) in -fermented used rice than in the unfermented. Furthermore, the antioxidant activities of the fermented products were higher ( < 0.05) than that of the unfermented. In addition, the antimicrobial activities of the fermented products against were higher ( < 0.05) than that of the unfermented used rice.
CONCLUSION
In conclusion, the used rice fermented using and improved the nutritional quality, as well as the antioxidant and antimicrobial activities of the products.
PubMed: 31453187
DOI: 10.5455/javar.2019.f328 -
Microbiology Spectrum Oct 2021Although the importance of microbiota in the natural environment and in industrial production has been widely recognized, little is known about the formation and...
Although the importance of microbiota in the natural environment and in industrial production has been widely recognized, little is known about the formation and succession patterns of the microbial community, particularly secondary succession after disturbance. Here, we choose the liquor brewing process as an experimental model in which sorghum grains were first aerobically saccharified and then anaerobically fermented after being stirred and acidified to explore multistage community succession patterns. We analyzed microbial composition, physicochemical factors, and metabolites of brewing grains inoculated with two different starters, pure starter and traditional starter, respectively. Two groups showed similar succession patterns where the saccharification microbiota was mainly derived from starters, while environmental microorganisms, mainly and , dominated the fermentation microbiota regardless of the original saccharification community composition. Species replacement shaped the bacterial community, while species replacement and loss both contributed to fungal community succession in both groups. Grain acidification and hypoxia led to the succession of bacterial and fungal communities during fermentation, respectively. Despite inoculation with starters containing different microorganisms, similar microbial communities during the fermentation stage of the two groups exhibited similar metabolite composition. However, higher abundance of in the saccharification of the pure starter group led to more alcohols, while higher abundance of and in the traditional starter group promoted acid and ester metabolism. These results revealed the microbial succession patterns of two-stage liquor brewing and its influence on flavor metabolism, which could be used to regulate the microbial community in food fermentation to further promote the modernization of the fermented food industry. Revealing formation and assembly mechanisms of microbiota can help us to understand and further regulate its roles in the ecosystems. The liquor brewing system is a tractable microbial ecosystem with low complexity. This two-stage microbial ecosystem can be used as an experimental model to analyze the multistage temporal succession pattern of microbial communities. Our results demonstrated the dynamic composition and succession pattern of a microbial community in the two-stage liquor brewing system. The results also revealed the microbial origins determining community composition, the ecological processes dominating microbial community succession patterns, the determinants affecting microbial community successions, and the effect of microbial community changes on metabolite synthesis. Overall, our study not only provides an insight into multistage succession patterns of microbial communities in liquor brewing systems but also provides reference for optimizing the quality of fermented products, which will be helpful to understand the succession patterns of microbial communities in other natural ecosystems.
Topics: Alcoholic Beverages; Bacteria; Biodiversity; Edible Grain; Fermentation; Microbiota; RNA, Ribosomal, 16S; Volatile Organic Compounds
PubMed: 34549993
DOI: 10.1128/Spectrum.00718-21 -
Frontiers in Microbiology 2021Hongqu is a famous fermented food produced by and has been used as food coloring, wine starters and food additives for thousands of years in China. Excellent strain is...
Hongqu is a famous fermented food produced by and has been used as food coloring, wine starters and food additives for thousands of years in China. Excellent strain is an important prerequisite for producing high-quality Hongqu. However, the isolation of pure culture from Hongqu samples is time-consuming and laborious because it is easily interfered by other microorganisms (especially filamentous fungi). Therefore, the development of restrictive medium for enrichment from Hongqu is of great significance for the preparation and screening of excellent strains. Results of this study showed that has good tolerance to lactic acid and ethanol. Under the conditions of tolerance limits [7.5% lactic acid (v/v) and 12.0% ethanol (v/v)], could not grow but it still retained the vitality of spore germination, and the spore activity gradually decreased with the increasing concentrations of lactic acid and ethanol. More interestingly, the addition of lactic acid and ethanol significantly changed the microbial community structure in rice milk inoculated with Hongqu. After response surface optimization, could be successfully enriched without the interference of other microorganisms when 3.98% (v/v) lactic acid and 6.24% (v/v) ethanol were added to rice milk simultaneously. The optimal enrichment duration of by the restrictive medium based on the synergistic stress of lactic acid and ethanol is 8∼24 h. The synergistic stress of lactic acid and ethanol had no obvious effects on the accumulation of major metabolites in the progeny of , and was suitable for the enrichment of from different types of Hongqu. Finally, the possible mechanisms on the tolerance of to the synergistic stress of lactic acid and ethanol were preliminarily studied. Under the synergistic stress of lactic acid and ethanol, the cell membrane of defends against lactic acid and ethanol into cells to some extent, and the superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) activities of were higher than those of other fungi, which significantly reduced the degree of lipid peroxidation of cell membrane, while secreting more amylase to make reducing sugars to provide the cells with enough energy to resist environmental stress. This work has great application value for the construction of strain library and the better development of its germplasm resources.
PubMed: 34234769
DOI: 10.3389/fmicb.2021.702951 -
Foods (Basel, Switzerland) Apr 2022As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among consumers due to its unique flavor. However, its quality changes during...
As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among consumers due to its unique flavor. However, its quality changes during fermentation, and the potential relationships between flavor and microbes have not been systematically researched. In this work, physicochemical properties (pH, total sugar, alcohol, amino acid nitrogen), flavor compounds (organic acids, free amino acids, and volatile compounds), and microbial communities were investigated. The results revealed that , , , , and predominated the bacterial genera, and was the predominant fungal genus. Organic acids, free amino acids, and key volatile compounds (esters and alcohols) significantly increased during fermentation. The correlations analysis showed that was closely associated with flavor compounds formation. This study deepens our understanding of the roles of microorganisms in flavor formation on traditional HQW fermentation.
PubMed: 35454684
DOI: 10.3390/foods11081097 -
Cureus Jan 2023Red yeast rice is made by fermenting white rice with the fungus . It has lipid-lowering effects due to the presence of monacolin, produced by the fungus, and...
Red yeast rice is made by fermenting white rice with the fungus . It has lipid-lowering effects due to the presence of monacolin, produced by the fungus, and therefore shares the same biological and side effects as a statin, namely it may cause rhabdomyolysis. In this clinical case study, we report the case of a 50-year-old woman suffering from a sudden onset of chest discomfort and generalized myalgia. Laboratory findings were consistent with the diagnosis of rhabdomyolysis. The patient had been recently diagnosed with dyslipidemia in primary care, and decided to start eating red yeast rice, without informing clinicians. Clinical improvement was rapidly noticed after hydration, and blood sample results returned to normal. Awareness should be raised for the regulation of these products, as their consumption is rising, and patients are unaware of their potential side effects.
PubMed: 36779111
DOI: 10.7759/cureus.33532 -
Journal of Zhejiang University.... Jun 2023Monascus is one of the most essential microbial resources in China, with thousands of years of history. Modern science has proved that Monascus can produce pigment,...
Monascus is one of the most essential microbial resources in China, with thousands of years of history. Modern science has proved that Monascus can produce pigment, ergosterol, monacolin K, γ-aminobutyric acid, and other functionally active substances. Currently, Monascus is used to produce a variety of foods, health products, and pharmaceuticals, and its pigments are widely used as food additives. However, Monascus also makes a harmful polyketide component called citrinin in the fermentation process; citrinin has toxic effects on the kidneys such as teratogenicity, carcinogenicity, and mutagenicity (Gong et al., 2019). The presence of citrinin renders Monascus and its products potentially hazardous, which has led many countries to set limits and standards on citrinin content. For example, the citrinin limit is less than 0.04 mg/kg according to the Chinese document National Standard for Food Safety Food Additive Monascus (GB 1886.181-2016) (National Health and Family Planning Commission of the People's Republic of China, 2016), and the maximum level in food supplements based on rice fermented with Monascus purpureus is 100 µg/kg in the European Union (Commission of the European Union, 2019).
Topics: Citrinin; Dietary Supplements; Fungi; Monascus
PubMed: 37309046
DOI: 10.1631/jzus.B2300023 -
Foods (Basel, Switzerland) Jan 2023In this study, the microbial diversity in Tibetan flavor was analyzed based on single molecule real-time sequencing (SMRT). The volatile flavor compounds in were...
In this study, the microbial diversity in Tibetan flavor was analyzed based on single molecule real-time sequencing (SMRT). The volatile flavor compounds in were detected using the headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). In addition, the correlation between various microbes and volatile flavor compounds was explored. Our studies indicated that the dominant bacterial genera in Tibetan flavor were , , , , , , , , and . The dominant fungal genera were , , and . 101 volatile compounds were detected in the samples, including alcohols, acids, esters, aldehydes, hydrocarbons, ketones, ethers, aromatics and pyrazines, and 10 key flavor compounds were identified using the relative odor activity value (ROAV). The results of our correlation analysis showed that was mainly associated with the synthesis of aldehydes such as trans-2-octenal, and was associated with the synthesis of most aldehydes. This paper has systematically investigated the physicochemical indices, microbial community structure and flavor compounds of Tibetan flavor , which is helpful in gaining a deeper understanding of the characteristics of Tibetan flavor .
PubMed: 36673416
DOI: 10.3390/foods12020324