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Purpose: The objective of this work was to verify the in vitro and in vivo antifungal activity of Cupressus sempervirens L. and Cupressus lusitanica Mill botanical fermentates on mycelial growth and germination of Colletotrichum fructicola conidia, as well as the antioxidant activity present in the compounds of the fermented botanicals using the DPPH• and ABTS•+ radical inhibition evaluation.   Theoretical framework: Plants are a promising source of several bioactive and multifunctional substances. To minimize the impacts of agrochemicals, which sometimes cause harmful environmental effects, alternative social technologies are being investigated more and more, such as the so-called botanical fermented products to control phytopathogenic fungal diseases of agricultural interest.   Methods: The antioxidant activity and contents of phenolic compounds, flavonoids, and individual phenolics were determined by spectrophotometry and high-performance liquid chromatography. The mycelial growth and conidia germination of C. fructicola were evaluated in a PDA medium containing the fermentates at zero, 10 % v/v, 20 % v/v, and 40 % v/v. In vivo tests were also conducted using Acca sellowiana leaves inoculated with the phytopathogen.   Results and conclusion: The results showed that C. sempervirens fermentate controlled by 100 % the development of the fungal colony in the concentration of 40 vol.% by the dilution method in PDA medium. In the conidia germination, they showed strong antifungal activities against this important phytopathogenic fungus. The active compound identified in the highest concentration from the fermented C. sempervirens was gallic acid and naringin for the fermentate of C. lusitanica. Antioxidant activity varied in the range of 68 – 82 % sweeping depending on the evaluated radical.   Research implications: The results of this work show a promising potential for C. sempervirens fermentate to control C. fructicola in the culture of A. sellowiana.   Originality value: Assessing the potential use of botanical fermentates to help control fungal diseases in plants is a novel approach and is very important and interesting for organic farming practices, reducing the need for chemical synthetic molecules to control fungal phytopathogens. Objetivo: Este trabalho visou verificar o efeito in vitro e in vivo da atividade antifúngica dos fermentados botânicos de Cupressus sempervirens L. e Cupressus lusitanica Mill. sobre o crescimento micelial e a germinação de conídios de Colletotrichum fructicola, bem como avaliar a atividade antioxidante existente nos fermentados botânicos por meio da varredura dos radicais DPPH• e ABTS•+.   Referencial teórico: As plantas são uma fonte promissora de diversas substâncias bioativas e multifuncionais. Para minimizar os impactos do uso de agroquímicos, que por vezes causam impactos negativos ao meio ambiente, tecnologias sociais alternativas estão sendo cada vez mais investigadas, como os chamados produtos fermentados botânicos para controle de doenças fúngicas fitopatogênicas de interesse agrícola.   Métodos: A atividade antioxidante e os teores de compostos fenólicos, flavonóides e fenólicos individuais foram determinados por espectrofotometria e cromatografia líquida de alta eficiência. O crescimento micelial e a germinação de conídios de C. fructicola foram avaliados em meio BDA contendo os fermentados a zero, 10% v/v, 20% v/v e 40% v/v. Testes in vivo também foram realizados utilizando folhas de Acca sellowiana e inoculadas com o fitopatógeno.   Resultados e conclusão: Os resultados mostraram que o fermentado de C. sempervirens controlou em 100 % o desenvolvimento da colônia fúngica na concentração de 40 % v/v pelo método de diluição em meio BDA. Os fermentados apresentaram atividade antifúngica contra a germinação de conídios esse importante fungo fitopatogênico. O composto ativo identificado em maior concentração no fermentado de C. sempervirens foi o ácido gálico, enquanto a naringina foi o principal composto fenólico observado no fermentado de C. lusitanica. A atividade antioxidante dos fermentadosvariou na faixa de 68 – 82 %, dependendo do radical avaliado.   Implicações da pesquisa: Os resultados deste estudo mostram um potencial promissor do fermentado de C. sempervirens para o controle de C. fructicola na cultura de A. sellowiana.   Originalidade/valor: Avaliar o uso potencial de fermentados botânicos como ferramenta para ajudar no controle de doenças fúngicas em plantas é uma abordagem nova e muito importante e interessante para práticas de agricultura orgânica, reduzindo a necessidade de moléculas químicas sintéticas para controlar fitopatógenos fúngicos.

Consuming fermented foods has been reported to result in improvements in a range of health parameters. These positive effects can be exerted by a combination of the live microorganisms that the fermented foods contain, as well as the bioactive components released into the foods as by-products of the fermentation process. In many instances, and particularly in dairy fermented foods, the microorganisms involved in the fermentation process belong to the lactic acid group of bacteria (LAB). An alternative approach to making some of the health benefits that have been attributed to fermented foods available is through the production of ‘fermentates’. The term ‘fermentate’ generally relates to a powdered preparation, derived from a fermented product and which can contain the fermenting microorganisms, components of these microorganisms, culture supernatants, fermented substrates, and a range of metabolites and bioactive components with potential health benefits. Here, we provide a brief overview of a selection of in vitro and in vivo studies and patents exclusively reporting the health benefits of LAB ‘fermentates’. Typically, in such studies, the potential health benefits have been attributed to the bioactive metabolites present in the crude fermentates and/or culture supernatants rather than the direct effects of the LAB strain(s) involved.

Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers, and a negative impact on brand names. Among causes, fungal contamination can be encountered at various stages of the food chain (e.g., post-harvest, during processing or storage). Fungal development leads to food sensory defects varying from visual deterioration to noticeable odor, flavor, or texture changes but can also have negative health impacts via mycotoxin production by some molds. In order to avoid microbial spoilage and thus extend product shelf life, different treatments—including fungicides and chemical preservatives—are used. In parallel, public authorities encourage the food industry to limit the use of these chemical compounds and develop natural methods for food preservation. This is accompanied by a strong societal demand for ‘clean label’ food products, as consumers are looking for more natural, less severely processed and safer products. In this context, microbial agents corresponding to bioprotective cultures, fermentates, culture-free supernatant or purified molecules, exhibiting antifungal activities represent a growing interest as an alternative to chemical preservation. This review presents the main fungal spoilers encountered in food products, the antifungal microorganisms tested for food bioprotection, and their mechanisms of action. A focus is made in particular on the recent in situ studies and the constraints associated with the use of antifungal microbial agents for food biopreservation.

Lactic acid bacteria are traditionally applied in a variety of fermented food products, and they have the ability to produce a wide range of bioactive ingredients during fermentation, including vitamins, bacteriocins, bioactive peptides, and bioactive compounds. The bioactivity and health benefits associated with these ingredients have garnered interest in applications in the functional dairy market and have relevance both as components produced in situ and as functional additives. This review provides a brief description of the regulations regarding the functional food market in the European Union, as well as an overview of some of the functional dairy products currently available in the Irish and European markets. A better understanding of the production of these ingredients excreted by lactic acid bacteria can further drive the development and innovation of the continuously growing functional food market.

Fermented foods have long been known to have immunomodulatory capabilities, and fermentates derived from the lactic acid bacteria of dairy products can modulate the immune system. We have used skimmed milk powder to generate novel fermentates using Lb. helveticus strains SC234 and SC232 and we demonstrate here that these fermentates can enhance key immune mechanisms that are critical to the immune response to viruses. We show that our novel fermentates, SC234 and SC232, can positively impact on cytokine and chemokine secretion, nitric oxide (NO) production, cell surface marker expression, and phagocytosis in macrophage models. We demonstrate that the fermentates SC234 and SC232 increase the secretion of cytokines IL-1β, IL-6, TNF-α, IL-27, and IL-10; promote an M1 pro-inflammatory phenotype for viral immunity via NO induction; decrease chemokine expression of Monocyte Chemoattractant Protein (MCP); increase cell surface marker expression; and enhance phagocytosis in comparison to their starting material. These data suggest that these novel fermentates have potential as novel functional food ingredients for the treatment, management, and control of viral infection.

In recent times, the emergence of viral infections, including the SARS-CoV-2 virus, the monkeypox virus, and, most recently, the Langya virus, has highlighted the devastating effects of viral infection on human life. There has been significant progress in the development of efficacious vaccines for the prevention and control of viruses; however, the high rates of viral mutation and transmission necessitate the need for novel methods of control, management, and prevention. In recent years, there has been a shift in public awareness on health and wellbeing, with consumers making significant dietary changes to improve their immunity and overall health. This rising health awareness is driving a global increase in the consumption of functional foods. This review delves into the benefits of functional foods as potential natural means to modulate the host immune system to enhance defense against viral infections. We provide an overview of the functional food market in Europe and discuss the benefits of enhancing immune fitness in high-risk groups, including the elderly, those with obesity, and people with underlying chronic conditions. We also discuss the immunomodulatory mechanisms of key functional foods, including dairy proteins and hydrolysates, plant-based functional foods, fermentates, and foods enriched with vitamin D, zinc, and selenium. Our findings reveal four key immunity boosting mechanisms by functional foods, including inhibition of viral proliferation and binding to host cells, modulation of the innate immune response in macrophages and dendritic cells, enhancement of specific immune responses in T cells and B cells, and promotion of the intestinal barrier function. Overall, this review demonstrates that diet-derived nutrients and functional foods show immense potential to boost viral immunity in high-risk individuals and can be an important approach to improving overall immune health.

Biopreservatives are clean-label ingredients used to control pathogenic and spoilage microorganisms in ready-to-eat foods, including cheese. In a first set of experiments, the efficacies of six commercial biopreservatives in controlling Listeria monocytogenes growth at 4°C were tested in a high-moisture model cheese (pH 6.00, 56% moisture, and 1.25% salt) made of cream, micellar casein, water, salt, lactose, lactic acid, and a single protective culture (PC-1, PC-2, or PC-3 at 106 CFU/g [target]) or bacterial fermentate (CM-1 or CM-2 [cultured milk] or CSV-1 [cultured sugar-vinegar blend], 0.5 or 1.0% target level). Cheeses were inoculated with 3 log CFU/g L. monocytogenes (5-strain cocktail), after which 25-g samples were vacuum sealed and stored at 4°C for 8 weeks. L. monocytogenes populations from triplicate samples were enumerated weekly on modified Oxford agar in duplicate trials. L. monocytogenes growth (≥1-log increase) was observed in approximately 1 week in control cheese and those formulated with 106 CFU of PC-1 or PC-2 per g. Growth was delayed to 2.5 weeks in model cheeses formulated with 106 CFU of PC-3 per g or 0.5% CM-2 and to 3 weeks with 0.5% CM-1 or CSV-1. Growth was further delayed to 6.5 to 7.5 weeks in model cheeses formulated with 1.0% CM-1 or CM-2, while formulation with 1.0% CSV-1 inhibited L. monocytogenes growth for 8 weeks. In a second set of experiments, the combined effects of pH and 0.5% CSV-1 on L. monocytogenes inhibition were investigated. Incorporation of 0.5% CSV-1 delayed L. monocytogenes growth to 3, 6, and >10 weeks in cheeses of pH 6.00, 5.75, and 5.50, respectively, versus growth observed in 1, 1, and 3.5 weeks in control cheeses. These data suggest that certain fermentates have greater antilisterial activity than protective cultures in directly acidified cheeses with direct biopreservative incorporation and refrigerated storage. Further research is needed to optimize the conditions to prevent listerial growth by utilizing protective cultures in fresh, soft cheeses.

Panax ginseng sprouts (GSs) have attracted attention as functional resources due to their short cultivation time and enriched ginsenoside content. This study aimed to evaluate the bioactivities of GSs cultivated using kelp fermentates (KF) as a nutrient solution under a smart-farming system. Ginsenoside-enriched extract (FGE), its water-soluble saponin fraction (WFGE), and 70% ethanol-soluble saponin fraction (EFGE) were analyzed for phytochemical contents and biological activities. The EFGE exhibited the highest levels of eight major ginsenosides, including Rg1, Rb1, Rc, Rg2, Rb2, Rd, Rf, and F2. Total phenolic and flavonoid contents were significantly higher in KF-treated ginseng and their crude saponin fractions, with EFGE showing the highest values. WFGE and EFGE indicated strong antioxidant activity through ABTS radical scavenging assays. In LPS-stimulated RAW264.7 macrophages, all extracts significantly inhibited nitric oxide production and downregulated IL-1β, IL-6, iNOS, and COX-2 expression. Moreover, UVB-irradiated human fibroblasts (Hs68) treated with KF-derived fractions showed increased cell viability, enhanced procollagen synthesis, and reduced MMP-1 and MMP-3 expression. These effects were associated with suppression of MAPK/AP-1 signaling. In conclusion, GSs cultivated with KF exhibit notable antioxidant, anti-inflammatory, and anti-photoaging activities, suggesting their potential as natural ingredients for skin health applications.

Fermented foods and ingredients, including furmenties derived from lactic acid bacteria (LAB) in dairy products, can modulate the immune system. Here, we describe the use of reconstituted skimmed milk powder to generate novel fermentates from Lactobacillus helveticus strains SC232, SC234, SC212, and SC210, and from Lacticaseibacillus casei strains SC209 and SC229, and demonstrate, using in vitro assays, that these fermentates can differentially modulate cytokine secretion via bone-marrow-derived dendritic cells (BMDCs) when activated with either the viral ligand loxoribine or an inflammatory stimulus, lipopolysaccharide. Specifically, we demonstrate that SC232 and SC234 increase cytokines IL-6, TNF-α, IL-12p40, IL-23, IL-27, and IL-10 and decrease IL-1β in primary bone-marrow-derived dendritic cells (BMDCs) stimulated with a viral ligand. In contrast, exposure of these cells to SC212 and SC210 resulted in increased IL-10, IL-1β, IL-23, and decreased IL-12p40 following activation of the cells with the inflammatory stimulus LPS. Interestingly, SC209 and SC229 had little or no effect on cytokine secretion by BMDCs. Overall, our data demonstrate that these novel fermentates have specific effects and can differentially enhance key immune mechanisms that are critical to viral immune responses, or can suppress responses involved in chronic inflammatory conditions, such as ulcerative colitis (UC), and Crohn’s disease (CD).

This study evaluates the efficacy of commercial clean-label additives, specifically fermentates, in inhibiting mold growth in vitro and extending the shelf life of preservative-free bread. The mold growth on selected bread was modeled using the time-to-growth approach. The pH, aw, and moisture content of fresh bread were determined. In addition, selected fermentates were characterized physicochemically. Fermentates, defined as liquid or powdered preparations containing microorganisms, their metabolites, and culture supernatants, were tested at varying concentrations (1% to 12%) to assess their antimicrobial performance and impact on bread quality parameters, including moisture content, water activity, and pH. The results showed significant differences in fermentate efficacy, with Product A as the best mold growth inhibitor in vitro and a clear dose-dependent response. For Penicillium corylophilum, inhibition increased from 51.90% at 1% to 62.60% at 4%, while P. chrysogenum had an inhibition ranging from 32.26% to 34.49%. Product F exhibited moderate activity on both molds at 4%, inhibiting between 28.48% and 46.27%. The two molds exhibited differing sensitivities to the fermentates, with P. corylophilum consistently more susceptible to inhibition. Product A displayed a low pH (2.61) and high levels of lactic acid (1053.6 mmol/L) and acetic acid (1061.3 mmol/L). Product F presented a similar pH but lower levels of lactic and acetic acid. A time-to-growth model, validated by significant coefficients (p < 0.05) and high predictive accuracy (R2 > 0.95), was employed to predict the appearance of mold on bread loaves. The model revealed that higher concentrations of fermentates A and F delayed mold growth, with fermentate A demonstrating superior efficacy. At 2% concentration, fermentate A delayed mold growth for 8 days, compared to 6 days for fermentate F. At 8% concentration, fermentate A prevented mold growth for over 25 days, significantly outperforming the control (4 days). Additionally, fermentates influenced bread quality parameters, with fermentate A improving crust moisture retention and reducing water activity at higher concentrations. These findings highlight the potential of fermentates as sustainable, consumer-friendly alternatives to synthetic preservatives, offering a viable solution to the challenge of bread spoilage while maintaining product quality.