Results 71 to 80 of about 2,874 (212)

Obesity and cancer: existing and new hypotheses for a causal connection [PDF]

, 2018
Existing explanations of obesity-associated cancer emphasise direct mutagenic effects of dietary components or hormonal imbalance. Some of these hypotheses are reviewed briefly, but recent evidence suggests a major role for chronic inflammation in cancer
Darlington, L. Gail, McPherson, Megan, Stone, Trevor W.   +2 more
core   +2 more sources

Health Benefits of Polysaccharides in Red Algae: A Comprehensive Review

Food Frontiers, Volume 7, Issue 2, March 2026.
Graphical abstract showing the health benefits of red algal polysaccharides. ABSTRACT Humans have long consumed red algae (especially by the Asian community), and their polysaccharide extracts (carrageenan, agar) are extensively used in the food industry as gel thickeners.
Sammueal Jun Kai Ong, Matthew Myint, Sean Chia, Chee Fan Tan, Yi Fan Hong, Meiyappan Lakshmanan, Ying Swan Ho, Thomas T. Wheeler, Xuezhi Bi, Ian Walsh, Kuin Tian Pang   +10 more
wiley   +1 more source

Isolation and Optimal Fermentation Condition of the Bacillus subtilis Subsp. natto Strain WTC016 for Nattokinase Production

Fermentation, 2019
Nattokinase is a serine protease in the subtilisin family which is produced by Bacillus subtilis subsp. natto and exhibits vigorous fibrinolytic activity that has been suggested to be able to prevent and treat thromboembolic diseases.
Shouyong Ju, Zhilin Cao, Christina Wong, Yangyang Liu, Mohamed F. Foda, Zhenyu Zhang, Jinshan Li   +6 more
doaj   +1 more source

Properties of beta-propeller phytase expressed in transgenic tobacco [PDF]

, 2006
Phytases are enzymes that liberate inorganic phosphates from phytate. In a previous study, a beta-propeller phytase (168phyA) from Bacillus subtilis was introduced into transgenic tobacco, which resulted in certain phenotypic changes.
Chan, WL, Lim, BL, Lung, SC
core   +1 more source

New Allergens Approved by the WHO/IUIS Allergen Nomenclature Sub‐Committee in 2021–2024 and Their Significance for Future Diagnostics, Regulation, and Research. An EAACI Task Force Report

Allergy, Volume 81, Issue 3, Page 684-699, March 2026.
ABSTRACT The WHO/IUIS Allergen Nomenclature Sub‐Committee is an international body of experts that maintains the systematic nomenclature of allergenic proteins by assigning official names to newly identified allergens submitted by researchers. Here, we summarize the data on new allergens approved between 2021 and 2024.
Christian Radauer, Gabriele Gadermaier, Richard E. Goodman, Alain Jacquet, Uta Jappe, Andreas L. Lopata, Anna Pomés, Monika Raulf, Keity S. Santos, Josefina Zakzuk, Yuzhu Zhang, Joana Vitte, on behalf of the WHO/IUIS Allergen Nomenclature Sub‐Committee   +12 more
wiley   +1 more source

Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi [PDF]

, 2017
The objective of the study was to investigate the identity, diversity, and safety of the Bacillus population involved in the fermentation of cassava (Manihot esculenta Crantz) leaves for the production of Ntoba Mbodi, a Congolese food.
Anyogu, A., Anyogu, A., Awamariab, B., Awamariab, B., Kobawilaa, S.C., Kobawilaa, S.C., Louembea, D., Louembea, D., Mbozoa, A.B.V., Mbozoa, A.B.V., Ouoba, L.I.I., Ouoba, L.I.I., Sutherland, J.P., Sutherland, J.P.   +13 more
core   +2 more sources

Safety evaluation of the food enzyme subtilisin from the genetically modified Bacillus paralicheniformis strain AP‐GKY

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract The food enzyme subtilisin (serine endopeptidase; EC 3.4.21.62) is produced with the genetically modified Bacillus paralicheniformis strain AP‐GKY by Kerry Ingredients & Flavours Ltd. The production strain met the requirements for the qualified presumption of safety (QPS). The food enzyme was considered free from viable cells of the production
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Silvia Peluso, Cristina Fernandez Fraguas, Gabriela Precup, Yi Liu   +16 more
wiley   +1 more source

Nutritional Health Perspective of Natto: A Critical Review

Biochemistry Research International, 2022
Natto, a traditional soy food fermented by Bacillus subtilis, is made by steaming or cooking soaked soybean seeds, inoculating them with the bacteria, and then letting them sit for an incubation period.
Muhammad Afzaal, Farhan Saeed, Fakhar Islam, Huda Ateeq, Aasma Asghar, Yasir Abbas Shah, Chigozie E. Ofoedu, James S. Chacha   +7 more
doaj   +1 more source

Biosurfactants: potential applications in medicine [PDF]

, 2006
The use and potential commercial application of biosurfactants in the medical field has increased during the past decade. Their antibacterial, antifungal and antiviral activities make them relevant molecules for applications in combating many diseases ...
Banat, Ibrahim M., Oliveira, Rosário, Rodrigues, L. R., Teixeira, J. A.   +3 more
core   +1 more source

Postbiotics in Functional Foods: Microbial Derivatives Shaping Health, Immunity and Next‐Generation Nutrition

Food Frontiers, Volume 7, Issue 1, January 2026.
Postbiotics are bioactive compounds derived from microbial fermentation, including short‐chain fatty acids, extracellular polysaccharides, and cell wall components. These molecules support health by regulating immune responses, enhancing gut barrier integrity, reducing inflammation, and modulating gut–brain and gut–liver communication.
Alice Njolke Mafe, Javad Sharifi‐Rad, Daniela Calina, Ayobami Joshua Ogunyemi, Abiola O. Tubi   +4 more
wiley   +1 more source