Pamela StarkeReed PhD Deputy Administrator Agricultural Research Service Nutrition Food Safety and Product Quality United States Department of Agriculture USA Linda Duffy PhD MPH Scientific Chair TransNIH Division of Nutrition Research Coordination ProbioticsPrebiotics WG ID: 280430
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Fermenting Foods: Rediscovering Nutritional and Healthy Living Benefits
Pamela Starke-Reed, Ph.D.
Deputy Administrator, Agricultural Research ServiceNutrition, Food Safety and Product Quality United States Department of Agriculture, USALinda Duffy, Ph.D., MPHScientific Chair, Trans-NIH Division of Nutrition Research Coordination, Probiotics/Prebiotics WGScientist Administrator, NCCIHNational Institutes of Health, USASlide2
Definition of Fermentation
What is fermentation?
An anaerobic cellular process in bacteria, yeast or other microorganisms convert foods into simpler compounds and chemical energy (ATP) is produced.Fermentation in food processing is the conversion of carbohydrates into alcohols and carbon dioxide or organic acids by yeast, bacteria or combinations of both.What are fermented foods? Foods processed for example, through lacto-fermentation wherein
natural bacteria feed
on the sugar
and starch, creating lactic acid. This process biopreserves the food, creates beneficial enzymes, b- vitamins, omega-3 fatty acids, and probiotic bacterial strains.Slide3
FERMENTATION Slide4
Fermentation
Two types of fermentation
Alcoholic
vs
Lactic Acid FermentationSlide5Slide6
Fermentation Food Products and their Uses
Carbon dioxide
– bread making using baker’s yeast Alcohol
– wine making and brewing
using yeast
Lactic Acid – lactic acid bacteria ferment milk into products as yogurt; Sauerkraut, fermented cucumbers, and kimchi are the most studied lactic acid fermented vegetables.Slide7
Biopreservation
in Different Food ProductsSlide8
Origins of
S
ome Fermented Foods
Food
Approximate year
of introduction
Region
Mushrooms
Soy sauce
Wine
Fermented milk
Cheese
Beer
Bread
Fermented Meats
Sourdough bread
Fish sauce
Pickled vegetables
Tea
4000 BC
3000 BC
3000 BC
3000 BC
2000 BC
2000 BC
1500 BC
1500 BC
1000 BC
1000 BC
1000 BC
200 BC
China
China, Korea, JapanNorth Africa, EuropeMiddle EastMiddle EastNorth Africa, ChinaEgypt, EuropeMiddle EastEuropeSoutheast Asia, North AfricaChina, EuropeChinaSlide9
Benefits
of Fermentation
Benefit
Raw material
Fermented
food
Preservation
Milk
(Most materials)
Yoghurt, cheese
Enhancement of safety
Acid production
Acid and alcohol production
Production of
bacteriocins
Removal of toxic components
Fruit
Barley
Grapes
Meat
Cassava
Soybean
Vinegar
Beer
Wine
Salami
Gari, polviho azedo
Soy sauce
Enhancement
of nutritional value
Improved digestibility
Retention of micronutrients
Increased fibre content
Synthesis of probiotic compounds
Wheat
Leafy veges.
Coconut
Milk
Bread
Kimchi, sauerkraut
Nata de coco
Bifidus milk, Yakult,
Acidophilus yoghurtSlide10
LACTOBACILLUS FERMENTATIONSlide11
Lactic Acid Bacteria
Lactic acid bacteria have been used to ferment or culture foods for at least 4000 years. Examples: products like yogurt and cheese Slide12
T
ransit
of
Food
T
hrough
the H
uman GIT
David L. Topping, and Peter M. Clifton
Physiol
Rev 2001;81:1031-1064Slide13
Effects of
Probiotic
B
acteria
and
Yeast
Christina L.
Ohland
, and Wallace K.
MacNaughton
Am J
Physiol
Gastrointest
Liver
Physiol
2010
; 298:G807-G819Slide14
Microbial Fermentation and Effects on
Host Functional PropertiesSlide15
Probiotic Benefits in Food Consumption Being StudiedSlide16
Sources of Probiotics
Sources of Prebiotics
Functional Fermenting Foods ResearchSlide17
In fresh cabbage, vitamin C is bound in the cellulose structure and various other molecules, and our digestive system is just not able to cleave it off and absorb it. Lots of it goes undigested and come out right out of you. So despite the fact that cabbage may be very rich in vitamin C, most of us will
not be able to absorb. However, by fermenting the cabbage [sauerkraut; kimchi], all the vitamin C becomes bioavailable,”
KIMCHI
Fermentable Cabbage
Probiotic Functional Foods
Cabbage is high in anti-inflammatory properties, vitamins A and C. Cabbage also reduces lipids in the bloodstream. When cabbage is fermented into sauerkraut the fermentation process opens up the cell walls accessing a higher ratio of vitamins. It has been said that sauerkraut has 200 times
more vitamin C than the head of
cabbage
before fermentation.
cabbageSlide18Slide19
Fermenting Foods Bio-Fortification as Alternative
Strategies for Improving Nutritional Status