Results 91 to 100 of about 2,915,454 (303)

Identification of (20R)‐protopanaxadiol from Panax ginseng as a novel anti‐SARS‐CoV‐2 compound

FEBS Open Bio, EarlyView.
We established a noninfectious BAC‐based SARS‐CoV‐2 replicon that enables antiviral screening under BSL‐2 conditions. Using this platform, we screened 373 food‐derived compounds and identified (20R)‐protopanaxadiol from Panax ginseng as a novel inhibitor of SARS‐CoV‐2 RNA replication, highlighting the value of safe replicon systems for antiviral ...
Midori Takeda, Natsue Maezono, Rina Uchikoshi, Nobuyuki Kato, Masanori Ikeda   +4 more
wiley   +1 more source

Evaluation on the alleviating alcoholism and protecting liver effect of red sour soup by enhanced fermentation with mixed lactic acid bacteria [PDF]

Zhongguo niangzao
In order to enhance the efficacy of alleviating alcoholism and protecting liver of red sour soup, the semi-finished product of red sour soup was fermented with mixed lactic acid bacterium strains screened by determining ethanol resistance and ethanol ...
XU Rui, WU Ruijia, BAO Aiming, QIN Weijun, CHEN Xingxing, GAO Xiangyang
doaj   +1 more source

Fermented-Food Metagenomics Reveals Substrate-Associated Differences in Taxonomy and Health-Associated and Antibiotic Resistance Determinants

mSystems, 2020
Fermented foods have been the focus of ever greater interest as a consequence of purported health benefits. Indeed, it has been suggested that consumption of these foods helps to address the negative consequences of “industrialization” of the human gut ...
John Leech, Raul Cabrera-Rubio, Aaron M. Walsh, Guerrino Macori, Calum J. Walsh, Wiley Barton, Laura Finnegan, Fiona Crispie, Orla O’Sullivan, Marcus J. Claesson, Paul D. Cotter   +10 more
doaj   +1 more source

Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

, 2020
Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the ...
Ranjana Sharma, Prakrati Garg, Pradeep Kumar, S. Bhatia, S. Kulshrestha   +4 more
semanticscholar   +1 more source

Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods

Microorganisms, 2021
Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic ...
N. Garcia-Gonzalez, N. Battista, Roberta Prete, A. Corsetti   +3 more
semanticscholar   +1 more source

Rapid Room‐Temperature Ethanol Sensing in Bi2MoO6/rGO Heterostructures: Weak Adsorption‐Driven Charge Modulation

Advanced Materials Technologies, EarlyView.
This work establishes Bi2MoO6/rGO heterostructures as a mechanism‐guided platform for high‐performance room‐temperature ethanol gas detection by showing that modest adsorption, in conjunction with dynamic interfacial band modulation, enables rapid charge‐transfer.
Sagarika Panda, Savita Mehlawat, Kwanghyeon Jo, Neeraj Dhariwal, Chang Woo Myung, Mohd. Arif, Sung Bum Kang, Amit Sanger   +7 more
wiley   +1 more source

Microbiology of Fermented Foods and Beverages [PDF]

Foods, 2020
Fermented foods are consumed all over the world and show increasing trends [...]
openaire   +3 more sources

Canagliflozin Alleviates Diabetic Glomerular Endothelial Injury via Melibiose in a Microbiota‐Dependent Manner

Advanced Science, EarlyView.
Canagliflozin treatment reshapes the gut microbiota in DKD and elevates levels of melibiose, a metabolite derived from Roseburia intestinalis. Melibiose directly binds to and enhances the enzymatic activity of glyoxalase 1, leading to decreased methylglyoxal accumulation.
Wei Zhang, Yi Song, Changkun Li, Yuanyuan Luo, Mingwei Shao, Feng Guo, Fangyi Wei, Xunjie Fan, Wenwen Guo, Fengmei Xu, Yanhong Sang, Dongming Zhang, Yanhong Zhou, Lianwei Wang, Zhiqiang Kang, Yingjun Yang, Chunhua Song, Yanxia Liu, Xiaojun Ma, Jiao Wang, Chong Li, Shengnan Ma, Lin Zhao, Zhi Qin, Guolan Xing, Qiubo Zhao, Jun Li, Shumin Song, Dan Zhao, Ting Huang, Qingzhu Wang, Yanyan Zhao, Guijun Qin   +32 more
wiley   +1 more source

Ethnic fermented foods of the world: an overview

Journal of Ethnic Foods
The origins of traditional fermented foods and the types and characteristics of fermented foods by region are reviewed. Fermented foods are classified into alcohol fermentation, acid fermentation, carbon dioxide (bread) fermentation, and amino acid ...
Cherl-Ho Lee, Junyoung Ahn, Hong-Seok Son   +2 more
semanticscholar   +1 more source

Cross Kingdom Metabolic Engineering Paradigm Elevating Sustainable Protein Production

Advanced Science, EarlyView.
ABSTRACT Confronting the dual crisis of escalating global protein demand and unsustainable agriculture necessitates transformative solutions. Here, we pioneer evolutionary insights from maize nitrogen optimization via asparagine synthetase (ASNS) to rewire metabolism in Pichia pastoris.
Yuanyuan Du, Changyu Pi, Kai Hong, Le Gao, Xin Wu   +4 more
wiley   +1 more source