Results 251 to 260 of about 2,912,635 (352)

The effects of <i>Lactobacillus</i> and/or <i>Bifidobacterium</i> in fermented foods on cognitive health: a systematic review. [PDF]

Front Nutr
Harsa HS, González Domenech CM, Prvulović M, Agirbasli Z, Bagherzadehsurbagh E, Simeunović V, Naziri E, Adesemoye E, Yigit Cinar A, Mukherjee A, Laranjo M, Vidović B, Alves E, Vukojević A, Özmen Toğay S, Düven G, Saar H, Salminen S, Matalas A, Paveljšek D, Schneider E, Liwinski T, Chassard C, Vergères G, Bär C, Praćer S.   +25 more
europepmc   +1 more source

Bitter Melon Polysaccharides Enhance Goblet Cell Function and Mucosal Integrity in DSS‐Induced Colitis Through Microbiota Remodeling

Food Bioengineering, EarlyView.
ABSTRACT Bitter melon polysaccharides (BMPs), a key bioactive component of bitter melon, exhibit a range of biological activities including gut microbiota regulation, immune modulation, and antioxidant activity. Based on previous evidence of its protective effect on the colonic mucus barrier under high‐fat‐diet condition, this study evaluated the ...
Tangying Kang, Yiming Zhu, Jiaxuan Zhu, Meiling Xiao, Yansheng Zhao, Ying Zhu, Xiang Xiao   +6 more
wiley   +1 more source

Phenolic acids in fermented foods: microbial biotransformation, antioxidant mechanisms, and functional health implications. [PDF]

Front Mol Biosci
Kumar A, Saranyadevi S, Thirumalaisamy SK, Dapana Durage TT, Jaiswal SG, Kavitake D, Wei S.   +6 more
europepmc   +1 more source

Production of Xanthan Gum and Its Oligosaccharides by Degrading Polysaccharide Coating Effects Through Supplementation of Glucanase

Food Bioengineering, EarlyView.
ABSTRACT As xanthan gum (XG) accumulates within the fermentation system, the encapsulated bacterial cells and the high‐viscosity environment of the culture medium progressively impede carbon transfer to the cells. This carbon transfer limitation consequently reduces the XG biosynthesis rate.
Tong Liang, Yini Zhang, Zepeng Chang, Qijun Pan, Yun Jiang, Zhitao Li, Minjie Gao   +6 more
wiley   +1 more source

Impact of fermented foods consumption on gastrointestinal wellbeing in healthy adults: a systematic review and meta-analysis. [PDF]

Front Nutr
Mukherjee A, Farsi DN, Garcia-Gutierrez E, Akan E, Millan JAS, Angelovski L, Bintsis T, Gérard A, Güley Z, Kabakcı S, Kahala M, Merabti R, Pavli F, Salvetti E, Karagözlü C, Bağlam N, Hyseni B, Bavaro S, Papadimitriou K, Doo EH, Chassard C, Praćer S, Vergères G, Cotter PD, Mojsova S.   +24 more
europepmc   +1 more source

Synthetic Biology and Food: Applications and Prospects

Food Bioengineering, EarlyView.
Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
wiley   +1 more source

Lactic Acid Bacteria Isolated from Traditional Dry-Cured Fermented Foods with Probiotic Effect: Selection, Mechanisms of Action and Applications. [PDF]

Foods
Martín-Miguélez JM, Peromingo B, Castaño C, Córdoba JJ, Delgado J, Martín I.   +5 more
europepmc   +1 more source

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System

Food Chemistry International, EarlyView.
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif, Ahmed Moawad Mabrouk, Sherein Ismail Abd El‐Moez   +2 more
wiley   +1 more source

Associations between dietary intake of live microorganisms, fermented foods, and the fermented food microbial richness index and cardiometabolic health in Swiss adults: a cross-sectional analysis. [PDF]

Eur J Nutr
Pertziger E, Hillesheim E, Bonny O, Wagner CA, Vergères G, Bochud M, Burton-Pimentel KJ.   +6 more
europepmc   +1 more source

Fermentation‐Induced Modulation of Polyphenolic Contents and Medicinal Activities in Annona squamosa Seeds

Food Chemistry International, EarlyView.
The study compared the medicinal activities of polyphenols from fermented and unfermented seeds of Annona squamosa. The polyphenols were extracted and subjected to standard analysis. The major phenolic components of the fermented polyphenols and the unfermented polyphenols were found to be 4‐hydroxybenzoic and 4‐hydroxyphenylacetic acid, respectively ...
Shola Hezekiah Awojide, Abayomi Gideon Adeyemo, Christianah Dare, Oluseye Oladapo Abiona, Adedayo Olubunmi Adeboye, Omolara Oladipo‐Olalekan, Aminat Adebola Adeyemo, Yemisi Elizabeth Asibor, Emmanuel Oluwafemi Adeniyi, Bunmi Regina Bankole, Ezekiel Olumide Fadunmade   +10 more
wiley   +1 more source