Unveiling the potential of African fermented cereal-based beverages: Probiotics, functional drinks, health benefits and bioactive components.

Traditionally, dairy products have been the primary medium for delivering probiotics to humans. However, despite their numerous health benefits, such as nutrient supply and prevention and treatment of certain diseases, there are limitations to their use in many regions, including Africa. These limitations arise from allergens, lactose intolerance, hypercholesterolemia effects, the need for vegetarian options, cultural food taboos against milk, and religious beliefs. As a result, research efforts worldwide have focused on probiotics with health benefits. To address this issue, an integrative approach has been adopted, consolidating ideas and concepts from various studies. Researchers have explored different food matrices to determine their potential as probiotic carriers, specifically emphasizing cereals and cereal products. Studies have revealed that traditional African fermented cereal-based beverages show promise as probiotic carriers due to the presence of probiotic organisms involved in the fermentation process. This presents an opportunity to utilize African cereal beverages to deliver. This review paper provides comprehensive information on probiotics, including their sources, types, health benefits, and delivery vehicles. Specifically, it highlights the challenges and prospects for developing and consuming cereal-based probiotics in Africa. This opens up new avenues for providing probiotic benefits to a broader African population and contributes to the advancement of probiotic research and development in the region.

Untargeted metabolomics-based network pharmacology reveals fermented brown rice towards anti-obesity efficacy.

There is a substantial rise in the global incidence of obesity. Brown rice contains metabolic substances that can help minimize the prevalence of obesity. This study evaluated nine brown rice varieties using probiotic fermentation using Pediococcus acidilacti MNL5 to enhance bioactive metabolites and their efficacy. Among the nine varieties, FBR-1741 had the highest pancreatic lipase inhibitory efficacy (87.6 ± 1.51%), DPPH assay (358.5 ± 2.80 mg Trolox equiv./100 g, DW), and ABTS assay (362.5 ± 2.32 mg Trolox equiv./100 g, DW). Compared to other fermented brown rice and FBR-1741 varieties, UHPLC-Q-TOF-MS/MS demonstrated significant untargeted metabolite alterations. The 17 most abundant polyphenolic metabolites in the FBR-1741 variety and 132 putative targets were assessed for obesity-related target proteins, and protein interaction networks were constructed using the Cystoscope software. Network pharmacology analysis validated FBR-1741 with active metabolites in the C. elegans obesity-induced model. Administration of FBR-1741 with ferulic acid improved lifespan decreased triglycerides, and suppressed the expression of fat-related genes. The enhanced anti-obesity properties of FBR-1741 suggest its implementation in obesity-functional food.

Novel approach on the evaluation of enzyme-aided alkaline extraction of polysaccharide from Hordeum vulgare husk and molecular insight on the multifunctional scaffold.

Hordeum vulgare husk, a cereal grain, is rich in dietary fiber and prebiotics beneficial for the gut microbiota and host organism. This study investigates the effects of barley husk-derived water-soluble xylan (BH-WSX) on gut homeostasis and the microbiome. We enzymatically extracted BH-WSX and evaluated its prebiotic and antioxidant properties. A 40.0 % (w/v) xylan yield was achieved, with the extracted xylan having a molecular mass of 212.0885 and a xylose to glucuronic acid molar ratio of 6:1. Specialized optical rotation research indicated that the isolated xylan is composed of monomeric sugars such as D-xylose, glucose, and arabinose. Fourier Transform Infrared (FTIR) spectroscopy revealed that the xylan comprises ß (1 â†’ 4) linked xylose units, randomly substituted with glucose residues, α-arabinofuranose, and acetyl groups. Nuclear Magnetic Resonance (NMR) analysis showed that the barley husk extract's backbone is substituted with 4-O-methyl glucuronic acid at the O2 position. Thermogravimetric analysis indicated that WSX exhibits a single sharp peak at 266 °C on the Differential Thermal Gravimetry (DTG) curve. Furthermore, a combination of in vitro, in vivo models, and molecular docking analysis elaborated on the anti-adhesion properties of BH-WSX. This study presents a novel approach to utilizing barley husk as an efficient source of functional polysaccharides for food-related industrial applications.