Differently substituted flavanones were isolated from Leguminosae and their antibacterial activity was comparatively studied against methicillin-resistant Staphylococcus aureus (MRSA). The minimum inhibitory concentrations (MICs) of phytochemical flavanones to clinical isolates of MRSA were determined by a serial agar dilution method. The structure-activity relationship has indicated that 2',4'- or 2',6'-dihydroxylation of the B ring and 5,7-dihydroxylation of the A ring in the flavanone structure are important for significant anti-MRSA activity and that substitution with a certain aliphatic group at the 6- or 8-position also enhances the activity. Among the thirteen flavanones tested, tetrahydroxyflavanones with these structural characteristics isolated from Sophora exigua and Echinosophora koreensis showed intensive activity to inhibit the growth of all MRSA strains at 3.13-6.25 micrograms/ml. The present hydroxyflavanones would be useful in the phytotherapeutic strategy against MRSA infections.

Comparative Study on the Antibacterial Activity of Phytochemical Flavanones against Methicillin-resistant Staphylococcus aureus.

Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobial activity. It also helps in the levels of anti-nutrients and toxins level. The quality and quantity of microbial communities in fermented foods vary based on the manufacturing process and storage conditions/durability. This review contributes to current research on biochemical changes during the fermentation of foods. The focus will be on the changes in the biochemical compounds that determine the characteristics of final fermented food products from original food resources.

/pdf/microbial-fermentation-and-its-role-in-quality-improvement-wbiqgmkzxz.pdf

Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

Fermented foods and beverages serve as vehicles for beneficial microorganisms that play an important role in human health and remain the oldest prevalent means of food processing and preservation. Traditional fermented foods are popular in Asia for their nutritional balance and food security. Techniques for preserving cereals, vegetables, and meat products are well developed in many Asian countries. Due to their cultural and nutritional significance, many of these foods have been studied in detail and their quality and safety have also been improved. These fermented foods and beverages provide benefits through enhanced nutritional content, digestibility, microbial stability, and detoxification. They represent is thus one of the most affordable and suitable methods to maintain hygiene condition and food quality and security in poor and underdeveloped countries. There is an industrial interest and scope related to traditional fermented foods and beverages in Asia. However, urgent attention is required to improve the quality of the ingredients and the integration of food safety management systems for industrial growth.

Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review

Recent ethnobotanical studies have raised the hypothesis that religious affiliation can, in certain circumstances, influence the evolution of the use of wild food plants, given that it shapes kinship relations and vertical transmission of traditional/local environmental knowledge. The local population living in Jhelum District, Punjab, Pakistan comprises very diverse religious and linguistic groups. A field study about the uses of wild food plants was conducted in the district. This field survey included 120 semi-structured interviews in 27 villages, focusing on six religious groups (Sunni and Shia Muslims, Christians, Hindus, Sikhs, and Ahmadis). We documented a total of 77 wild food plants and one mushroom species which were used by the local population mainly as cooked vegetables and raw snacks. The cross-religious comparison among six groups showed a high homogeneity of use among two Muslim groups (Shias and Sunnis), while the other four religious groups showed less extensive, yet diverse uses, staying within the variety of taxa used by Islamic groups. No specific plant cultural markers (i.e., plants gathered only by one community) could be identified, although there were a limited number of group-specific uses of the shared plants. Moreover, the field study showed erosion of the knowledge among the non-Muslim groups, which were more engaged in urban occupations and possibly underwent stronger cultural adaption to a modern lifestyle. The recorded traditional knowledge could be used to guide future development programs aimed at fostering food security and the valorization of the local bio-cultural heritage.

https://www.mdpi.com/2304-8158/10/3/594/pdf

Gathered Wild Food Plants among Diverse Religious Groups in Jhelum District, Punjab, Pakistan.

Kombucha tea is a refreshing beverage, obtained by fermenting sugared black tea, made from Camellia sinensis (L.) Kuntze leaves, with a consortium of yeast and predominantly acetic acid bacteria. In recent times, Kombucha tea has seen considerable increase in interest worldwide and can easily be said to be an emerging popular beverage. The fact that today Kombucha tea is available in multiple forms and flavors is a living testament of the massive amounts of transformation this beverage has undergone through the ages. One of the most important reasons behind the rise of the beverage is its claimed health benefits many of which have been established by scientific research. Of the various health benefits of Kombucha tea, its antimicrobial, antioxidant, antidiabetic, and anticancer benefits are most attractive and appealing to ever increasing cohort of scientific investigators and entrepreneurs. The last decade saw noteworthy progress toward understanding the beneficial properties of this fermented tea. Scientific reports claim that drinking Kombucha tea can prevent several types of cancer, cardiovascular diseases, invigorate liver functions, and stimulate the immune system. Moreover, studies show that Kombucha tea is usually more effective than the original unfermented tea with respect to their biological activities. Therefore, Kombucha tea can now be regarded as a health drink and a functional beverage with potential beneficial properties.

Kombucha: A Promising Functional Beverage Prepared From Tea

Fermented foods are prevalent in Southeast Asia to balance the fluctuation in food availability in the area during the stage of monsoonal circulation. Techniques of preserving cereal and seafood products are well-developed in Southeast Asia. The review concerning the indigenous carbohydrate-based fermented foods the region, including rice wine, fermented palm sap and tapai. The paper focuses on the popular indigenous fermented foods and beverages produced in the region including the consumption and processing methods. Microbiological and chemical properties of these indigenous fermented foods were also discussed. Another issue is in the alcohol-related health risk due to the consumption of the foods and beverages with high alcohol content. Hence, ethanol and other alcohol-related compounds present in the selected alcoholic fermented foods will be highlight.

/pdf/popular-fermented-foods-and-beverages-in-southeast-asia-8g020joz3t.pdf

Popular fermented foods and beverages in Southeast Asia

The ever rising resistant bacteria and fungi resulted in finding novel antimicrobial sources and agents. Studies confirmed that mung beans have increased phenolic compounds and enhanced defenses during germination. We hypothesized that antimicrobial activities might be found in sprouts of mung beans (MBS), or Vigna radiata (L.) R. Wilczek. The screening method was conducted using disc diffusion assay against 12 gram negative and positive bacteria, including multiple drug resistant (MDR) bacteria and 12 fungi. It was followed by the evaluation of the minimum inhibitory concentration and the minimum bactericidal concentration or the minimum fungicidal concentration. The screening results revealed potential antibacterial and antifungal activities by MBS extract against 11 out of 12 bacteria and 2 out of 10 fungi including remarkable antimicrobial activity against highly infectious MDR bugs such as Methicilline-resistant Staphylococcus aureus, MDR Escherichia coli O157:H7, MDR Pseudomonas aeruginosa, Klebsiella pneumoniae, S. aureus, and Salmonella Typhimurium as well as against human fungal pathogens, Trichophyton rubrum and Trichoderma harzianum. The potential antimicrobial activity of MBS reflects effective quality and quantity of polyphenolic compounds present after bean germination. This unprecedented study showed that MBS extract is a potential source for novel antimicrobials that are inexpensive and readily available at a large scale for pharmaceutical companies.

/pdf/novel-in-vitro-antimicrobial-activity-of-vigna-radiata-l-r-35ri9bqhud.pdf

Novel in-vitro antimicrobial activity of Vigna radiata (L.) R. Wilczek against highly resistant bacterial and fungal pathogens

The study involved the detection of the ethanol content of various market food and beverage products. The objectives of this study are to identify the food products that contain ethanol and to quantify the percentage of ethanol present. Headspace Gas Chromatography-Mass Spectrometer (HS-GC-MS) was used to screen the samples for detection of ethanol and further quantification.Samples were purchased from several hypermarkets in the Klang Valley and Selangor. A total of 119 samples, including fermented and cultured beverages, carbonated drinks, juices and cordials,tea and coffee, energy drinks, colouring and flavourings, vinegars and sauces were analyzed. Of the total number of samples screened, 58 were found to contain ethanol. The ethanol content in the samples ranged from 0.001% to 3.510%. The Headspace method is proven to be an effective and reliable methof for the detection of low alcohol concentrations by minimizing the loss of the ethanol compound during sample preparation and extraction. Ethanol is present due to natural fermentation of the product or added as solvent during production.

Ethanol content of beverages and condiments in Malaysia

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Popular fermented foods and beverages in Southeast Asia

Novel in-vitro antimicrobial activity of Vigna radiata (L.) R. Wilczek against highly resistant bacterial and fungal pathogens

Ethanol content of beverages and condiments in Malaysia