Results 71 to 80 of about 2,915,454 (303)
Fermented Foods as a Potential Vehicle of Antimicrobial-Resistant Bacteria and Genes
Fermentation, 2023 Fermented food products are widely consumed for their nutritional and health-promoting properties, earning them a central place in diets around the globe.
P. Vinayamohan +3 more
semanticscholar +1 more source
Food Fermentations - State of the Art
, 2023 In 2020, the World Economic Forum highlighted that fermentation presents an opportunity to fundamentally change the way the world eats and improve global human and environmental health and the economy. However, much research is still needed to understand the impact of fermentation technology on human and environmental health and to design fermentation ...
De Bondt, Yamina +6 more
openaire +1 more source
Design and analysis strategies for robust microbiome ageing research
FEBS Letters, EarlyView.The gut microbiome changes with age and associates with age‐related morbidity and mortality, establishing it as a potential biomarker and intervention target for ageing. Realising this potential requires methodological rigour, yet distinguishing biological signals from methodological artefacts remains challenging across cohorts. This review provides an
Mark Olenik +5 more
wiley +1 more source
Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits
FoodsFermented foods can provide many benefits to our health. These foods are created by the action of microorganisms and help support our digestive health and immune system.
Yeonhee Pyo, Ki Han Kwon, Yeon Ja Jung
semanticscholar +1 more source
Microbiome‐blood–brain barrier interactions in aging — mechanisms and therapeutic potential
FEBS Letters, EarlyView.Aging reshapes the gut microbiome (↓SCFA‐producing commensals; ↑pro‐inflammatory outputs), shifting circulating metabolites (↓SCFAs; ↑LPS, ↑TMAO, ↑PAA) that act at the BBB to increase nonspecific transcytosis, alter transport, and promote astrocyte reactivity, heightening brain vulnerability.
Daniel Cuervo‐Zanatta +3 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, 2022 Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics.
Mirjana Ž. Grujović +5 more
semanticscholar +1 more source
The microbiome in human skin aging
FEBS Letters, EarlyView.Age‐related skin changes encompass the well‐known visible phenotypic alterations, together with microbiome dysbiosis and a series of molecular aging hallmarks. These hallmarks characterize not only a fully stablished aged phenotype but also the skin aging process itself.
Manuel Huerta Arana +3 more
wiley +1 more source
Fermented soybean foods and diabetes
Journal of Diabetes Investigation, 2023 The number of patients with type 2 diabetes mellitus is increasing, and its prevention and management are important. One of the factors contributing to the increased incidence of type 2 diabetes mellitus is the change in dietary habits, including a ...
Yoshitaka Hashimoto +2 more
doaj +1 more source
Our extended microbiome: the human relevant metabolites and biology of fermented foods
Cell MetabolismSummary One of the key modes of microbial metabolism occurring in the gut microbiome is fermentation. This energy-yielding process transforms common macromolecules like polysaccharides and amino acids into a wide variety of chemicals, many of which are ...
Elisa B. Caffrey +2 more
semanticscholar +1 more source
Traditional Fermented Foods and Beverages from around the World and Their Health Benefits
Microorganisms, 2022 Traditional fermented foods and beverages play an important role in a range of human diets, and several experimental studies have shown their potential positive effects on human health.
L. Cuamatzin-García +7 more
semanticscholar +1 more source