Results 81 to 90 of about 2,915,454 (303)

Sudden anaerobization in Amphibacillus xylanus increases intracellular labile ferrous iron and inhibits cell growth

FEBS Open Bio, EarlyView.
Abruptly changing from aerobic to anaerobic conditions (sudden anaerobization) induced growth inhibition and a significant increase in intracellular labile ferrous iron in the aerotolerant anaerobe Amphibacillus xylanus. We found that free flavins mediate efficient electron transfer from NADH to ferric iron under anaerobic conditions, suggesting that ...
Shinya Kimata, Yoichi Sakai, Keisuke Tanaka, Etsuro Yoshimura, Ken Kitano, Morio Ishikawa, Tadahiro Nakamoto, Tsutomu Takayama, Hirofumi Inoue, Kaho Nomura, Tomonori Suzuki, Masataka Uchino, Akira Abe, Youichi Niimura   +13 more
wiley   +1 more source

The Role of Enoyl Reductase in the Monacolin K Biosynthesis Pathway in Monascus spp.

Journal of Fungi
Monacolin K (MK), a secondary metabolite produced by Monascus spp. with the ability to inhibit cholesterol production, is structurally identical to lovastatin produced by Aspergillus terreus.
Tingting Yao, Xiaodi Wang, Fusheng Chen
doaj   +1 more source

Knowledge of fermentation and health benefits among general population in North-eastern Slovenia

BMC Public Health, 2022
Background Fermented foods are staples of the human diet and fermentation process has been used by humans for thousands of years. The preparation of fermented foods was performed in the past without knowledge of the role of microorganisms involved ...
Maja Šikić-Pogačar, Dušanka Mičetić Turk, Sabina Fijan   +2 more
doaj   +1 more source

Fermented Foods: Kefir

EDIS
Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food
Julia Skinner
semanticscholar   +1 more source

The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods

Foods, 2022
The microbial communities present within fermented foods are diverse and dynamic, producing a variety of metabolites responsible for the fermentation processes, imparting characteristic organoleptic qualities and health-promoting traits, and maintaining ...
Meghana Srinivas, O. O’Sullivan, P. Cotter, D. Sinderen, J. Kenny   +4 more
semanticscholar   +1 more source

Evaluating the effect of γ‐oryzanol on MASLD pathology using a medaka fish model

FEBS Open Bio, EarlyView.
This study explores a liver disease called MASLD, which is increasing worldwide and can lead to serious damage. Researchers used medaka fish instead of rodents to test a food compound, γ‐oryzanol. Fish fed this compound had less liver fat and healthier gut bacteria.
Yukako Ito, Haduki Asano, Ayano Ueki, Joe Sakamoto, Yasuhiro Kamei, Hayato Tokumoto, Ayaka Yazawa, Shigeki Kamitani   +7 more
wiley   +1 more source

Enhancement of nutritional and flavor properties of red-fleshed pitaya juice via Lacticaseibacillus paracasei fermentation

Food Chemistry: X
In this study, the changes in physicochemical properties, antioxidant activity, and volatile/non-volatile metabolites of red-fleshed pitaya (Hylocereus polyrhizus) juice during Lacticaseibacillus paracasei fermentation were comprehensively investigated ...
Jiayu Gu, Qian Zhu, Jingjing Du, Jiagang Guo, Yuhan Wu, Song Yang, Jian Jiang   +6 more
doaj   +1 more source

Effects of Different G-Protein α-Subunits on Growth, Development and Secondary Metabolism of Monascus ruber M7

Frontiers in Microbiology, 2019
Strains of Monascus filamentous fungal species have been used to produce fermented foods in Asian countries, such as China, Japan, and The Korean Peninsula, for nearly 2,000 years.
Ming Lei, Jiao Liu, Yang Fang, Yanchun Shao, Li Li, Jae-Hyuk Yu, Jae-Hyuk Yu, Fusheng Chen   +7 more
doaj   +1 more source

Recent Applications and Prospects of Enzymes in Quality and Safety Control of Fermented Foods

Foods
Fermented foods have gained global attention for their unique flavor and immense health benefits. These flavor compounds and nutrients result from the metabolic activities of microorganism during fermentation.
Yiwei Dai, Yingxi Chen, Xinping Lin, Sufang Zhang   +3 more
semanticscholar   +1 more source

Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

Fermentation, 2022
Biological, social, and psychological practices greatly affect the dietary intake of people; as a result, health-related complexities occur. Functional food and supplements have become popular due to their nutraceutical benefits, which make different ...
Divakar Dahiya, P. Nigam
semanticscholar   +1 more source