US-20260123658-A1 - Methods of Increasing the Beneficial Properties of Fermented Foods

Abstract

Provided herein are compositions and methods for increasing the amount aryl-lactates in fermented foods. The methods can comprise delivering alpha-ketoglutarate (AKG), trisodium citrate dehydrate (CIT), or both AKG and CIT; and/or phenylpyruvic acid (PPyA), 4-hydroxyphenylpyruvic acid (4HPPyA), indole-3-pyruvic acid (IPyA) or combinations thereof; and/or phenylalanine (Phe), tyrosine (Tyr), and/or tryptophan or combinations thereof to fermented foods and fermented food matrices. Optionally, bacteria with aromatic amino transferase (ArAT) and/or phenyllactate dehydrogenase activity can also be added to the fermented foods and fermented food matrices. Also provided are methods to increase the bioactivity of fermented foods towards an immune receptor (aryl hydrocarbon receptor—AhR). Also provided are methods to more effectively maintain food matrix AhR bioactivity across food storage times of up to 4 weeks. Also provided are methods of inducing weight loss, reducing fat mass, and/or reducing glucose intolerance in mammals.

Inventors

• Jacob Matthew Allen
• Michael J. Miller
• Mikaela Kasperek

Assignees

• The Brd. of Trustees of the Univ. of Illinois

Dates

Publication Date

20260507

Application Date

20251106

Claims (20)

1. 1 . A method of increasing aryl-lactates in a fermented food matrix comprising adding: (a) alpha-ketoglutarate (AKG), trisodium citrate dehydrate (CIT), or both AKG and CIT; or (b) phenylpyruvic acid (PPyA), 4-hydroxyphenylpyruvic acid (4HPPyA), indole-3-pyruvic acid (IPyA), or combinations thereof; (c) phenylalanine (Phe), tyrosine (Tyr), tryptophan (Trp), or combinations thereof; or (d) combinations of (a), (b), and (c) to: (i) a pre-fermentation food matrix and allowing the pre-fermentation food matrix to ferment to form a fermented food matrix having increased amounts of aryl-lactates in comparison to a control; (ii) a pre-fermentation food matrix after the beginning of fermentation and allowing the pre-fermentation food matrix to ferment to form a fermented food matrix having increased amounts of aryl-lactates in comparison to a control; or (iii) to a fermented food matrix after the end of fermentation to form a fermented food matrix having increased amounts of aryl-lactates in comparison to a control.
2. 2 . The method of claim 1 , wherein the aryl-lactates comprise phenyllactic acid (PLA), 4-hydroxyphenyllactic acid (4-HPLA), indole-lactic acid (ILA), or combinations thereof.
3. 3 . The method of claim 1 , wherein the PPyA, 4HPPyA, IPyA, or combinations are added at an amount of 0.5-5 mM.
4. 4 . The method of claim 1 , wherein the AKG, CIT, or both are added at an amount of 0.5-5 mM.
5. 5 . The method of claim 1 , wherein the Phe, Tyr, Trp, or combinations are added at an amount of 0.5-5 mM.
6. 6 . The method of claim 1 , further comprising adding one or more bacterial strains having aromatic amino transferase (ArAT) activity and/or phenyllactate dehydrogenase (fLDH) activity.
7. 7 . (canceled)
8. 8 . (canceled)
9. 9 . (canceled)
10. 10 . The method of claim 6 , wherein the one or more bacterial strains are Lactiplantibacillus plantarum, Lactobacillus rhamnosus, Lactobacillus paraplantarum, Lactobacillus brevis, Bifidobacterium infantis, Lacticaseibacillus paracasei , or combinations thereof.
11. 11 . (canceled)
12. 12 . (canceled)
13. 13 . The method of claim 1 , wherein the pre-fermentation food matrix is a dairy product, vegetables, beans, grains, fruit, tea, fish, or meat.
14. 14 . (canceled)
15. 15 . (canceled)
16. 16 . (canceled)
17. 17 . (canceled)
18. 18 . (canceled)
19. 19 . (canceled)
20. 20 . (canceled)

Description

PRIORITY This application claims the benefit of U.S. Ser. No. 63/716,826, filed on Nov. 6, 2024, and which is incorporated by reference herein in its entirety. GOVERNMENT SUPPORT This invention was made with government support under 2023-67017-39053 awarded by US Department of Agriculture (National Institute of Food and Agriculture). The government has certain rights in the invention. BACKGROUND The process of fermenting foods has traditionally been utilized to extend shelf life of perishable items, but more recently has been investigated for its proposed health-promoting effects upon consumption. Fermented foods contain desired microbial growth and enzymatic conversions resulting in transformation of food components. Various fermented foods are commercially available including dairy ferments such as yogurt and kefir, vegetable ferments including sauerkraut and kimchi, fermented tea (kombucha), and even fermented meats like salami. Fermentation involves either initiation with starter culture or independent (wild/spontaneous) fermentation, often involving lactic acid bacteria (LAB). Methods are needed in the art to advance the beneficial properties of fermented foods and maintain these beneficial properties during food storage. SUMMARY An aspect provides a method of increasing aryl-lactates in a fermented food matrix. The method comprises adding (a) alpha-ketoglutarate (AKG), trisodium citrate dehydrate (CIT), or both AKG and CIT; or (b) phenylpyruvic acid (PPyA), 4-hydroxyphenylpyruvic acid (4HPPyA), indole-3-pyruvic acid (IPyA), or combinations thereof; or (c) aromatic amino acids (ArAA) such as phenylalanine (Phe), Tyrosine (Tyr), Tryptophan (Trp), or combinations thereof; or (d) combinations of (a), (b), and (c); to (i) a pre-fermentation food matrix and allowing the pre-fermentation food matrix to ferment to form a fermented food matrix having increased amounts of aryl-lactates in comparison to a control; or (ii) a pre-fermentation food matrix after the beginning of fermentation and allowing the pre-fermentation food matrix to ferment to form a fermented food matrix having increased amounts of aryl-lactates in comparison to a control; or (iii) to a fermented food matrix after the end of fermentation to form a fermented food matrix having increased amounts of aryl-lactates in comparison to a control. The aryl-lactates can comprise phenyllactic acid (PLA), 4-hydroxyphenyllactic acid (4-HPLA), indole-lactic acid (ILA), or combinations thereof. The PPyA, 4HPPyA, IPyA, or combinations thereof can each be added at an amount of 0.5-5 mM. The AKG, CIT, or both can each be added at an amount of 0.5-5 mM. The aromatic amino acids (e.g., Phe, Tyr, and/or Trp) or combinations thereof can each be added at an amount of about 0.2-2.5 mg/mL or about 0.5 to 15 mM. The method can further comprise adding one or more bacterial strains having aromatic amino transferase (ArAT) activity and/or phenyllactate dehydrogenase (fLDH) activity. The one or more bacterial strains can be Lactiplantibacillus plantarum and/or Bifidobacterium infantis. The one or more bacterial strains can be Lactiplantibacillus plantarum, Lactobacillus rhamnosus, Lactobacillus paraplantarum, Lactobacillus brevis, Bifidobacterium infantis, Lacticaseibacillus paracasei, or combinations thereof. The one or more bacterial strains can be added at 1×105 to 1×1010 CFU/g to the pre-fermentation food matrix at the beginning of fermentation, after fermentation has started, or at the end of fermentation. The aryl-lactates can be stable for at least 4 to 6 weeks after the end of fermentation. The pre-fermentation food matrix can be a dairy product, vegetables, beans, grains, fruit, tea, fish, or meat. Another aspect provides a method of increasing agonist activity for aryl-hydrocarbon receptor (AhR) in a fermented food matrix. The method can comprise adding: (a) alpha-ketoglutarate (AKG), trisodium citrate dehydrate (CIT), or both AKG and CIT; or (b) phenylpyruvic acid (PPyA), 4-hydroxyphenylpyruvic acid (4HPPyA), indole-3-pyruvic acid (IPyA), or combinations thereof; or (c) aromatic amino acids (ArAA) such as phenylalanine (Phe), Tyrosine (Tyr), Tryptophan (Trp), or combinations thereof; or (d) combinations of (a), (b), and (c); to (i) a pre-fermentation food matrix and allowing the pre-fermentation food matrix to ferment to form a fermented food matrix having increased agonist activity for AhR in comparison to a control; or (ii) a pre-fermentation food matrix after the beginning of fermentation and allowing the pre-fermentation food matrix to ferment to form a fermented food matrix having increased agonist activity for AhR in comparison to a control; or (iii) to a fermented food matrix after the end of fermentation to form a fermented food matrix having increased agonist activity for AhR in comparison to a control. The PPyA, 4HPPyA, IPyA, or combinations thereof can each be added at an amount of 0.5-5 mM. The AKG, CIT, or both can each be added at an amount of 0.5