Results 61 to 70 of about 49,294 (297)

The human gut microbiome across the life course

FEBS Letters, EarlyView.
Despite significant individual variation and continuous change throughout life, the human gut microbiome follows some life stage‐specific trends. This article provides a brief overview of how gut microbiome composition shifts across different phases of life. Created in BioRender. Özkurt, E. (2026) https://BioRender.com/8q4nrnc.
Alise J. Ponsero, Basak Bahcivanci, Antonietta Hayhoe, Animesh Acharjee, Ezgi Özkurt   +4 more
wiley   +1 more source

Fecal metabolomics and gut microbiota profiling uncover the protective role of probiotic-rich traditional fermented sour soup (Guizhou Hongsuantang) against alcoholic liver damage

Frontiers in Nutrition
ObjectiveThis study investigates the metabolic mechanisms underlying the hepatoprotective effects and mitigation of alcohol-induced impacts of bacterial strains (Lactobacillus plantarum LP and Lactobacillus paracasei H2) isolated from “Guizhou ...
Xu Rui, Xu Rui, Wu Ruijia, Wu Ruijia, Bao Aiming, Bao Aiming, Qin Weijun, Qin Weijun, Chen Xingxing, Chen Xingxing, Zhang Xiaoyong, Gao Xiangyang, Gao Xiangyang   +12 more
doaj   +1 more source

Degradation mechanism of the von Willebrand factor A2 domain by nattokinase

FEBS Letters, EarlyView.
Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto, Masatomo So, Ayako Furukawa, Kenji Sugase   +3 more
wiley   +1 more source

Fermentation as a driver for food innovation [PDF]

FEMS Microbiology Letters, 2019
ABSTRACT The following paper is reviewing the current trends in research connected to fermentation, highlighting the work carried out in the various research kitchens that have gained a new understanding of fermentation in the recent years. The reflection on the developments made both on microbiological as well on the technological level
Hartmann, Anna Loraine, Behrendt, Rikke Adelsten, Frøst, Michael Bom   +2 more
openaire   +3 more sources

Microbiome−host proteostasis crosstalk—An emerging perspective on mechanisms and interventions toward healthy longevity

FEBS Letters, EarlyView.
Proteostasis and the gut microbiota play a key role in shaping host physiology. Microbiota‐derived metabolites, vitamins, and RNA modulate host proteostasis. Findings from model systems, including C. elegans, indicate microbes can either stabilize or disrupt host proteostasis.
Abhishek Anil Dubey, Maria Ermolaeva
wiley   +1 more source

Fermented foods like Kimchi are fer-me and fer-you

, 2023
This is a weekly Q and A newspaper column under the byline of Dr. Kathy Kolasa. Today's column is fermented foods like kimchi is a fun way to spice up a meal, a good source of vitamins, and can help improve digestion and ...
Kolasa, Kathryn M, Bhatt, Arjun, NC DOCKS at East Carolina University, Park, Charles   +3 more
core  

Hippo pathway at the crossroads of stemness and therapeutic resistance in breast cancer

Molecular Oncology, EarlyView.
Dysregulation of the Hippo pathway drives nuclear accumulation of YAP/TAZ, activating stemness‐related transcriptional programs that sustain breast cancer stemness and fuel therapeutic resistance across subtypes, underscoring Hippo signaling as a targetable vulnerability. Figure created and edited with BioRender.com.
Giulia Schiavoni, Antonella Palmese, Stefano Scalera, Laura Cipriani, Davide Mascolo, Patrizia Vici, Teresa Arcuri, Lorena Filomeno, Eriseld Krasniqi, Giovanni Blandino, Giulia Bon, Marcello Maugeri‐Saccà   +11 more
wiley   +1 more source

Fermented foods of Latin America: From traditional knowledge to innovative applications

, 2017
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America.
Nero, Luis Augusto, Penna, Ana Lúcia Barretto [UNESP], Todorov, Svetoslav Dimitrov   +2 more
core   +1 more source

Complementary foods in Jamaica: viscosity, energy density and feeding practices. [PDF]

, 2002
OBJECTIVES: To develop and validate a field method for measuring the viscosity of small quantities of weaning porridges, to measure the viscosity and energy density of porridges fed in urban and rural environments, and to relate the findings to ...
Walker, Susan P, Ashworth, Ann, Gardne, Julie Meeks, Gavin, Karlene A   +3 more
core   +1 more source

Heterozygous loss‐of‐function alleles associate the conserved 3′‐5′ exoribonuclease EXOSC10 with hypersensitivity to the anticancer drug 5‐fluorouracil

Molecular Oncology, EarlyView.
EXOSC10, an essential nuclear RNA exosome‐associated 3′‐5′ exoribonuclease, is inhibited by the anticancer drug 5‐fluorouracil (5‐FU), and EXOSC10 depletion increases 5‐FU sensitivity. The colon‐cancer variant EXOSC10S402T, located in a proteolysis motif, is stable and nuclear but nonfunctional in vivo.
Radhika Sain, Yann Le Page, Frédéric Percevault, Emmanuelle Becker, Luc Negroni, Almudena Fernandez, Marta Cantero, Diego Muñoz‐Santos, Lluís Montoliu, Cyrille Garnier, Michael Primig   +10 more
wiley   +1 more source