Results 191 to 200 of about 111,632 (361)

Bioprocess development and preservation of functional food from tomato seed isolate fermented by kefir culture mixture [PDF]

, 2018
Manel Mechmeche, Faten Kachouri, Hamida Ksontini, Khaoula Setti, Moktar Hamdi   +4 more
openalex   +1 more source

Spermidine Reproduces the Anti‐Inflammatory Effects of Intermittent Fasting and Prevents Urate and Calcium Pyrophosphate Crystal‐Induced Inflammation

Arthritis &Rheumatology, EarlyView.
Objective Gout caused by the formation of monosodium urate (MSU) crystals and calcium pyrophosphate (CPP) deposition disease are two major types of microcrystalline pathologies in adults. They are responsible for recurrent flares that rely on interleukin (IL) 1β via activation of the NLRP3 inflammasome.
Chinh Nghia Pham, Florence Castelli, Flora Finet, Charles Leroy, Céline Chollet, Twinu W. Chirayath, Subhalaxmi Moitra, Mylène Zarka, Agnès Ostertag, François Brial, Christèle Combes, Augustin Latourte, Thomas Bardin, François Fenaille, Pascal Richette, Hang Korng Ea   +15 more
wiley   +1 more source

Characterization of fermented foods: bone health. [PDF]

Front Nutr
Tamang JP, Agahi F, Yilmaz B, Künili İE, Mardon J, Bulmus-Tuccar T, Torbica A, Nikolovska Nedelkoska D, Kütt ML, Malagón-Rojas J, Parada MA, Mayo B, Frias J.   +12 more
europepmc   +1 more source

Enhanced Production of Astaxanthin and Zeaxanthin by Paracoccus Sp. LL1 Through Random Mutagenesis

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT Astaxanthin, a high‐value carotenoid with potent antioxidant and anti‐inflammatory activities, is increasingly in demand in various industries. This study reports the successful enhancement of astaxanthin and zeaxanthin production in Paracoccus sp. LL1 through random mutagenesis using ethyl methanesulfonate (EMS).
Anoth Maharjan, Beom Soo Kim
wiley   +1 more source

The role of fermented foods in healthy longevity: A review of potential anti-aging mechanisms. [PDF]

Curr Res Food Sci
Mu H, Yao Y, Gong Y, Yang T.
europepmc   +1 more source

Fermented Foods

, 2020
openaire   +2 more sources

Bacterial Pigments as Potential Antitumor Agents Against Gastrointestinal Cancers: A Comprehensive Systematic Review

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT Gastrointestinal cancers (GICs) constitute one of the leading causes of cancer‐related morbidity and mortality worldwide. Despite currently available therapeutic strategies, new approaches and procedures are needed for their prevention and treatment.
Raúl Vergara, Ricardo F. S. Pereira, Carla C. C. R. de Carvalho, Jose Prados, Consolación Melguizo, Raul Ortiz   +5 more
wiley   +1 more source

Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage. [PDF]

Foods
Zugravu CA, Constantin C.
europepmc   +1 more source

Increasing the succinate yield in Actinobacillus succinogenes by fumigation of H2 in a bioreactor

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract The microbial conversion of CO2 into value‐added chemicals offers a promising and scalable route for sustainable bioproduction, particularly under mild reaction conditions and with technically straightforward reactor configurations. Actinobacillus succinogenes, a natural succinate producer, can fix CO2 through anaplerotic carboxylation but its
Julian Tix, Gustav Zimpel, Roland Ulber, Nils Tippkötter   +3 more
wiley   +1 more source

The role of fermented foods in managing food allergies in children and adults: a systematic review. [PDF]

Front Nutr
Hyseni B, Papadimitriou K, Issa A, Tonay AN, Ergün BG, Gonzalez-Domenech CM, Arranz E, Pula EL, Erem E, Garcia-Gutierrez E, Bouchaud G, Szajewska H, Yıldırım HK, Künili İE, Markiewicz L, Caruana Grech Perry M, Kilic-Akyilmaz M, El Jalil MH, Merabti R, Mojsova S, Karagül Yüceer Y, Gulsunoglu-Konuskan Z, Akpınar A, Karakaş-Budak B, Chassard C, Pracer S, Vergères G, Bavaro SL.   +27 more
europepmc   +1 more source