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.

Dependencies are inferred from the claim text.