Yazar "Chassard, C" seçeneğine göre listele

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    A systematic review on the health effects of fermented wheat germ extract with emphasis on cancer
    (FRONTIERS MEDIA SA, 2025) Kaşıkçı, MB; Issa, A; Bağlam, N; Dinçer, E; Gérard, A; Kabakçı, S; Özyurt, VH; Zalán, Z; Sar, T; Ergün, BG; Chassard, C; Pracer, S; Vergères, G; Güzel, M
    Fermented wheat germ extract (FWGE) is one of the few fermented food products listed in the EFSA novel food Catalogue. It is derived from wheat germ, a by-product of wheat processing, through fermentation with Sacchoromyces cerevisiae. The most widely studied and patented form of FWGE is marketed as Avemar (also referred to as MSC), standardized to contain methoxy-substituted benzoquinones. Given its predominant use in research, this systematic narrative review focused primarily on FWGE use within the medical application. The objective of this review was to systematically evaluate the functionality and potential health benefits of FWGE, following the Study Protocol-S8 developed under COST Action CA20128 - PIMENTO and registered on the Open Science Framework (https://osf.io/fq53j/). A systematic literature search of human studies was conducted through PubMed, Scopus, and Cochrane Library. Studies involving adult participants who received FWGE interventions were included, with primary clinical endpoints selected according to the main indications for FWGE. Additional outcomes were reported when available. Out of the 51 records identified by the literature search, six studies met the inclusion criteria. Data from these studies were extracted and synthesized in summary tables. Supplementary information on the functionality of FWGE was retrieved through a non-systematic search of animal and in vitro studies. Furthermore, this review highlights the potential bioactive constituents of FWGE, particularly benzoquinones, peptides, and phenolic compounds, as mediators of its anticancer and anti-inflammatory properties. Among its proposed mechanisms, FWGE may suppress cancer cell proliferation by disrupting the glucose-related metabolic pathways. While the findings suggest that FWGE may possess therapeutic potential, especially in oncology, the strength of evidence remains limited. Of the six included human studies, only four employed proper control groups and only two demonstrated high methodological quality. As such, the current evidence base is insufficient to draw definitive conclusions, and well-designed clinical trials are needed to strengthen this evidence. Moreover, future research should also explore the development of novel FWGE formulations with enhanced bioactive profiles, optimized by modulating fermentation conditions, including such as microbial strain, pH, temperature, and duration.
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    Öğe
    Bioactive compounds in fermented foods: a systematic narrative review
    (FRONTIERS MEDIA SA, 2025) Künili, IE; Akdeniz, V; Akpınar, A; Budak, SÖ; Curiel, JA; Güzel, M; Karagözlü, C; Kaşıkçı, MB; Caruana, GPM; Starowicz, M; Humblot, C; Keyvan, E; Chassard, C; Pracer, S; Vergères, G; Kesenkaş, H
    This systematic narrative review aims to catalogue bioactive compounds that are formed during the fermentation process and identified as contributors to positive health outcomes in human clinical studies where fermented foods were used as dietary interventions. Under The European Cooperation in Science and Technology (COST) Action CA20128 - Promoting Innovation of Fermented Foods PIMENTO framework, a systematic literature search was conducted across PubMed, Scopus, and the Cochrane Library. The search initially identified 2,411 studies, of which 50 met the predefined inclusion criteria. In all included studies, fermented foods were used as nutritional interventions, and the bioactive compounds they contained were either hypothesised or directly analysed in relation to statistically significant health effects observed in humans. Findings were summarised in Population, Intervention, Comparator, Outcome (PICO)-structured tables and classified by health domain. The reported effects were grouped under the following categories: cardiovascular health, lipid metabolism, glucose regulation, immune modulation, neuroprotection, liver function, and other health outcomes. Across the included studies, a total of 31 bioactive compounds and/or compound groups were identified in fermented foods, including bioactive peptides, polyphenols (epicatechin, genistein), gamma-aminobutyric acid (GABA), acetic acid, curcumin, and arabinoxylans. The mechanisms of action associated with these compounds were explored in the non-systematic section of the review, supported by findings from in vitro, animal and human studies. By linking individual bioactive compounds derived from fermented foods to clinical outcomes and underlying mechanisms, this review provides a comprehensive and functional resource for nutritional science, fermented food innovation, and public health applications.Systematic review registration https://osf.io/jn8pf/.