Results 41 to 50 of about 589,131 (200)

The Effect of Microbiome‐Modulating Therapeutics on Anthropometric and Hemodynamic Biomarkers in Metabolic Syndrome: A Systematic Review, Meta‐Analysis, and Meta‐Regression of Clinical Trials

Obesity Reviews, EarlyView.
ABSTRACT Background Metabolic syndrome (MetS) is a prevalent cardiometabolic disorder characterized by central obesity, insulin resistance, dyslipidemia, and hypertension. Microbiome‐targeted therapies with probiotics, prebiotics, and synbiotics may improve outcomes by modulating metabolism, inflammation, and blood pressure.
Pradipta Paul, Iman Dajani, Ridhima Kaul, Ali Chaari   +3 more
wiley   +1 more source

Effect of Low-Temperature Storage of Kefir Grains and Trehalose Addition on the Production of the Exopolysaccharide Kefiran

Macromol
Kefiran, the extracellular polysaccharide produced by Generally Recognized as Safe (GRAS) bacteria found in kefir grains, is a promising biopolymer with multiple applications in agri-food and biomedical fields.
Lydia Arsou, Stylianos Exarhopoulos, Athanasios Goulas, Georgia Dimitreli   +3 more
doaj   +1 more source

Study on the in Vivo Cholesterol‐Lowering Effect of Galacto‐Oligosaccharides Synergized with Lactiplantibacillus plantarum BF_15 via Modulation of Gut Microbiota

Food Frontiers, Volume 7, Issue 5, September 2026.
The synbiotic consisting of galacto oligosaccharides (GOS) and Lactiplantibacillus plantarum BF_15 mitigates hypercholesterolemia in high cholesterol diet fed mice. This synbiotic lowers serum TC, TG, and LDL C levels and ameliorates hepatic steatosis. It enriches gut microbes with bile salt hydrolase activity (e.g., Bifidobacterium) and SCFA producing
Na Zhang, Xinyi Ge, Aixin Guo, Hongjie Liu, Dongyao Li, Chen Li, Hongyan Kang, Miaoshu Wang, Hongtao Tian, Xiaoyan Miao   +9 more
wiley   +1 more source

Effect of autoinducer-2 on biofilm formation of mixed strains derived from kefir

Food Chemistry: X
The mechanisms underlying kefir grain formation remain to be elucidated. Quorum sensing is a new direction for investigating this process. To explore the formation mechanism of kefir grain through quorum sensing, it is first necessary to establish its ...
Zhiying Zhang, Changkang Xu, Ying Bai
doaj   +1 more source

Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter [PDF]

Journal of Food and Bioprocess Engineering, 2018
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese ...
Mohammad Reza Edalatian, Mohammad Bagher Habibi Najafi, Arash Koocheki   +2 more
doaj  

Lactiplantibacillus plantarum BF_15 Confers Protection Against Ulcerative Colitis by Orchestrating Gut Microbiota‐Barrier‐Immune Triad Homeostasis

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Lactiplantibacillus plantarum BF_15 mitigates ulcerative colitis via modulating the triad homeostasis of gut microbiota, mucosal barrier and intestinal immunity. It restores disturbed intestinal microecology by elevating the abundance of Bacteroidetes.
Na Zhang, Hongjie Liu, Dongyao Li, Chen Li, Xinyi Ge, Hongyan Kang, Miaoshu Wang, Hongtao Tian, Xiaoyan Miao   +8 more
wiley   +1 more source

Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy, Fundagül Erem, Elif Ayşe Anli   +2 more
wiley   +1 more source

Consumer Perceptions and Behaviors Toward Fermented Foods: Insights From a Canadian Survey

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Canadian Survey of Consumer Perceptions and Behaviors Toward Fermented Foods. Overview of the study design, key findings, and implications of a nationally representative online survey of 4045 Canadian adults examining fermented food consumption, behaviors, perceptions, and knowledge.
Camila Schultz Marcolla, Samantha Tapping, Carla Liria Sánchez‐Lafuente, Kara Sampsell, Gabrielle Eaton, Ellen Goddard, Benjamin P. Willing, Jeremy P. Burton, Raylene A. Reimer   +8 more
wiley   +1 more source

Microbial diversity of traditional kefir grains and their role on kefir aroma

LWT - Food Science and Technology, 2017
Abstract Kefir grains consist of rich bacterial and fungal microflora responsible for the production of this traditional fermented milk beverage with unique flavour properties. Here, a pyrosequencing approach was applied for the identification of microbial flora of four kefir grains collected from different regions of Turkey and the volatile ...
Dertli, Enes, Con, Ahmet Hilmi
openaire   +2 more sources

Physiochemical and Organoleptic Features of Goat Milk Kefir Made of Different Kefir Grain Concentration on Controlled Fermentation [PDF]

, 2014
. Kefir contains bacteria and complex yeast in protein and polysaccharide matrix formed during anaerobic growth. Kefir fermentation uses kefir grains as starter.
Wasito, Samsu, Setyawardani, Triana, Sulistyowati, Mardiati, Rahardjo, Agustinus HD   +3 more
core   +1 more source