Results 191 to 200 of about 18,371 (245)

A functionally augmented carbohydrate utilization locus from herbivore gut microbiota fueled by dietary β-glucans. [PDF]

NPJ Biofilms Microbiomes
Mandelli F, Martins MP, Chinaglia M, Lima EA, Morais MAB, Lima TB, Cabral L, Pirolla RAS, Fuzita FJ, Paixão DAA, Andrade MO, Wolf LD, Vieira PS, Persinoti GF, Murakami MT.   +14 more
europepmc   +1 more source

Stage‐Specific Metabolic and Proteomic Dynamics Underlying Ripening and Quality Formation in Tropical Evergreen Pomegranate

eFood, Volume 7, Issue 4, August 2026.
Integrated multi‐omics reveals that pomegranate ripening between 90 and 130 days drives optimal sugar‐acid balance and pigmentation via coordinated regulation of phenylpropanoid, flavonoid, and carbohydrate metabolism pathways. ABSTRACT Pomegranate fruit development involves coordinated physiological, metabolic, and proteomic changes shaping coloration
Yawen Zhang, Ling Wei, Kaibing Zhou, Qin Deng, Muhammad Mobeen Tahir, Hongxia Wu, Minjie Qian   +6 more
wiley   +1 more source

Potential promising anticancer applications of β-glucans: a review. [PDF]

Biosci Rep
Noorbakhsh Varnosfaderani SM, Ebrahimzadeh F, Akbari Oryani M, Khalili S, Almasi F, Mosaddeghi Heris R, Payandeh Z, Li C, Nabi Afjadi M, Alagheband Bahrami A.   +9 more
europepmc   +1 more source

Colon‐Targeted Berberine Nanoparticles‐Embedded Yeast Microcapsules for Regulation of Gut Immunity of Sepsis

eFood, Volume 7, Issue 4, August 2026.
A schematic representation illustrating the preparation of BGNP@YM and its therapeutic effects on septic mice induced by lipopolysaccharide (LPS). (A) BBR is first encapsulated within GNPs to form BGNPs with anti‐inflammatory activity, which are subsequently coated with YM via chemical precipitation to obtain the BGNP@YM oral delivery system.
Qing‐Qing Dong, Si‐Hui Wang, Chen‐Yan Wang, Ke‐Da Yang, Xiao‐Ling Xu, Yi Shi, Wei Chen   +6 more
wiley   +1 more source

β-glucans, SAM, and GSH fluctuations in barley anther tissue culture conditions affect regenerants' DNA methylation and GPRE. [PDF]

BMC Plant Biol
Orłowska R, Dynkowska WM, Niedziela A, Zebrowski J, Zimny J, Androsiuk P, Bednarek PT.   +6 more
europepmc   +1 more source

Consumed by Abdominal Distention

Arthritis Care &Research, Volume 78, Issue 8, Page 959-966, August 2026.
Abimbola Fadairo‐Azinge, James Grenert, Brian Haas, Mary Margaretten   +3 more
wiley   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

β-Glucan fragmentation by microfluidization and TNF-α-immunostimulating activity of fragmented β-glucans. [PDF]

Heliyon
Nanta P, Buachan P, Pinket W, Srinuanchai W, Pongwan P, Sramala I, Jarussophon S, Prathumpai W, Taweechotipatr M, Ruktanonchai UR, Kasemwong K.   +10 more
europepmc   +1 more source

Development and Characterization of Low‐Glycemic Couscous Enriched With β‐Glucans and Proteins

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Traditional couscous production with 50/50 blends of different raw materials (wheat, barley and lentil). ABSTRACT In this study, a novel functional couscous with reduced glycemic potential was developed by enrichment of traditional couscous with β‐glucan and protein through the addition of hull‐less barley (cv. Chifaa) and lentil flours.
Ece Surek, Kubra Ozkan, Cagla Ozer, Abderrazek Jilal, Ghizlane Salih, Halide Yildirim, Andrea Visioni, Francesco Sestili, Eda Aktas‐Akyildiz, Osman Sagdic, Hamit Koksel   +10 more
wiley   +1 more source