Results 61 to 70 of about 95,000 (312)
Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system
FEBS Letters, EarlyView.Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
wiley +1 more source
Effects of Fermentation Time on In Vivo/In Vitro Relationships
Journal of Dairy Science, 1976 The effects of six fermentation times, 24 through 84 h at 12 h intervals, were studied on in vivo/in vitro relationships and repeatability and variability of in vitro technique. Three stages of maturity each of bermudagrass, bahiagrass, rye-grass, sorghum-sudan, alfalfa, and orchardgrass were used.
B D, Nelson +3 more
openaire +2 more sources
Dietary carbohydrate digestion and fermentation: Relevance for prevention of type 2 diabetes [PDF]
, 2010 Dietary carbohydrate consumption has been related to the prevention of type 2 diabetes (T2DM). The fermentation process of non-digestible carbohydrates was thought to play a role through its fermentation products short-chain fatty acids (SCFAs).
Wang, Hongwei,, Wang, Hongwei
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Bio-Fermentation Improved Rumen Fermentation and Decreased Methane Concentration of Rice Straw by Altering the Particle-Attached Microbial Community [PDF]
, 2022 Bio-fermentation technology has been successfully developed for ensiling rice straw; however, its effects on the particle-attached microbial community remains unknown. Therefore, rice straw (RS) and bio-fermented rice straw (BFRS) were used as substrates
Yaqi Zhou +7 more
core +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 +3 more
wiley +1 more source
Microbial dynamics during barley tempeh fermentation [PDF]
, 2006 Tempeh is a traditional staple food in Indonesia mainly made from soybeans. Barley tempeh has been developed by adapting the soybean tempeh process. During soybean tempeh fermentation, Rhizopus oligosporus is dominant.
Feng, Xinmei
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In Vitro Studies on Rumen Fermentation and Methanogenesis of Different Microalgae and Their Effects on Acidosis in Dairy Cows [PDF]
, 2023 Two in vitro studies were carried out on nonlactating dairy cows. Experiment 1 compared the methanogenesis and rumen fermentation parameters of various microalgae (Spirulina platensis, Chlorella vulgaris, and Schizochytrium spp.) and protein feeds ...
Ekin Sucu, Sucu, Ekin
core +1 more source
Molecular Oncology, EarlyView.Aptamers are used both therapeutically and as targeting agents in cancer treatment. We developed an aptamer‐targeted PLGA–TRAIL nanosystem that exhibited superior therapeutic efficacy in NOD/SCID breast cancer models. This nanosystem represents a novel biotechnological drug candidate for suppressing resistance development in breast cancer.
Gulen Melike Demirbolat +8 more
wiley +1 more source
Czech Journal of Food Sciences, 2012 The capability was studied of the selected Bifidobacterium strains to utilise the resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and their preparations obtained experimentally by physical and ...
Małgorzata Wronkowska +1 more
doaj +1 more source
In Vitro Reassembly of the Malolactic Fermentation Pathway of Leuconostoc oenos (Oenococcus oeni) [PDF]
, 1996 The mechanism of metabolic energy generation by malolactic fermentation was studied with artificial membrane vesicles of Leuconostoc oenos (Oenococcus oeni). (Note that although L. oenos was recently reclassified as O.
San Romão, M.V., +4 more
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