Results 61 to 70 of about 2,915,454 (303)

Fermented Foods: Harnessing Their Potential to Modulate The Microbiota-Gut-Brain Axis for Mental Health.

Neuroscience and Biobehavioral Reviews
Over the past two decades, whole food supplementation strategies have been leveraged to target mental health. In addition, there has been increasing attention on the ability of gut microbes, so called psychobiotics, to positively impact behaviour though ...
Ramya Balasubramanian, Elizabeth Schneider, E. Gunnigle, P. Cotter, J. Cryan   +4 more
semanticscholar   +1 more source

African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling

npj Science of Food, 2022
Traditional fermented foods are of major importance with respect to the socio-economic growth, food security, nutrition, and health of African consumers.
Y. Obafemi, S. Oranusi, K. Ajanaku, P. Akinduti, J. Leech, P. Cotter   +5 more
semanticscholar   +1 more source

Fermented foods, feeds, and beverages

Biotechnology Advances, 1983
World population reached 5 billion people in 1986 and is expected to rise to 6 particularly severe in parts of Africa, particularly Ethiopia. Hunger and malnutrition accompany the poverty that is characteristic of the masses of the people in the developing world.
openaire   +3 more sources

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

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

Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits

Foods
Microbial fermentation is a well-known strategy for enhancing the nutraceutical attributes of foods. Among the fermentation outcomes, bioactive peptides (BAPs), short chains of amino acids resulting from proteolytic activity, are emerging as promising ...
Laryssa Peres Fabbri, Andrea Cavallero, F. Vidotto, Morena Gabriele   +3 more
semanticscholar   +1 more source

Phages in Fermented Foods: Interactions and Applications

Fermentation, 2023
Phage ecology has attracted increasing attention in recent years. Fermented foods have rich and diverse microbial communities, which are not only the creators of the unique flavors in food, but also good hosts for bacteriophages.
Qian Wu, Luming Li, Peng Xiang, Ting Zhang, Lianxin Peng, Liang Zou, Qiang Li   +6 more
semanticscholar   +1 more source

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 of Korea and Their Functionalities

Fermentation, 2022
Fermented foods are loved and enjoyed worldwide and are part of a tradition in several regions of the world. Koreans have traditionally had a healthy diet since people in this region have followed a fermented-foods diet for at least 5000 years. Fermented-
Su-Jin Jung, Soo-Wan Chae, Dong-Hwa Shin
doaj   +1 more source

Fermented foods, their microbiome and its potential in boosting human health

Microbial Biotechnology
Fermented foods (FFs) are part of the cultural heritage of several populations, and their production dates back 8000 years. Over the last ~150 years, the microbial consortia of many of the most widespread FFs have been characterised, leading in some ...
V. Valentino, Raffaele Magliulo, Dominic N. Farsi, P. Cotter, O. O’Sullivan, D. Ercolini, F. De Filippis   +6 more
semanticscholar   +1 more source