Results 71 to 80 of about 16,865 (147)

Probiotic Stability and Antihypertensive Activity of Peptides in Aguamiel Syrup‐Fortified Milk Protein Fermented by Lacticasebacillus rhamnosus GG

eFood, Volume 7, Issue 4, August 2026.
This study evaluates the impact of aguamiel syrup on a synbiotic fermented dairy product, focusing on antihypertensive peptide release and Lacticaseibacillus rhamnosus GG survival. While metabolic parameters remained unchanged, aguamiel syrup enhanced bioactive peptide production and antihypertensive activity (45.3%), suggesting its potential as a ...
Olvera‐Rosales Laura Berenice, Leonel‐Enríquez Jorge Eduardo, Pérez‐Escalante Emmanuel, Castañeda‐Ovando Araceli, Contreras‐López Elizabeth, Cruz‐Guerrero Alma Elizabeth, González‐Olivares Luis Guillermo   +6 more
wiley   +1 more source

The Impact of Oral‐Gut Microbiota Structure and Its Manipulation on RA Development and Management

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
(A) Schematic representation of oral–gut microbiota composition in health and rheumatoid arthritis (RA), highlighting the enrichment of beneficial microorganisms (green) under healthy conditions and the expansion of pathogenic microorganisms (orange) in RA‐associated dysbiosis.
Parisa Ahmadi, Mahmoud Mahmoudi, Sina Mozaffari‐Jovin, Ramiar Kamal Kheder, Tola Abdulsattar Faraj, Samaneh Mollazadeh, Jafar Hajavi, Hanieh Kolahdooz, Seyed‐Alireza Esmaeili   +8 more
wiley   +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

Valorisation of Pea Pod by‐Product Through Lactic Acid Bacteria Fermentation and Application in Cookie Production

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Pea pod by‐products were valorised through fermentation with lactic acid bacteria and applied in cookie production. Fermentation enhanced antioxidant activity, particularly after 24 h with L. casei DD_B_B71. Cookies with fermented flour showed improved bioactive profiles, though sensory optimisation is needed, highlighting a promising approach for ...
Dilara Devecioglu, Berfin Kaya, Neris Danç, Aysegul Mutlu‐Ingok, Funda Karbancioglu‐Guler   +4 more
wiley   +1 more source

Lacticaseibacillus Biosurfactant Production from Cacao Pod Husk Enzymatic Hydrolysates

Fermentation
During cocoa processing, approximately ten times more cacao pod husk (CPH) waste is generated than cacao beans. Due to its high lignocellulosic content, CPH is an alternative feedstock for the production of fermentable sugars and bioproducts.
María Angélica Angarita-Rangel, Laura Plazas-Tovar, Edgar Ricardo Oviedo-Ocaña, Viviana Sanchez-Torres   +3 more
doaj   +1 more source

Regenerative Microbiology: Harnessing Bacterial Antagonism and Spatiotemporal Signaling for Diabetic Wound Repair

Smart Medicine, Volume 5, Issue 4, August 2026.
This review introduces “Regenerative Microbiology,” a framework that uses bacterial antagonism and phage therapy to address diabetic wound dysbiosis. By activating the p40/EGFR/PI3K axis and providing a vascular‐stratified precision roadmap, this approach shifts the paradigm from antimicrobial suppression to intelligent, microbe‐driven tissue ...
Sabri Saeed Sanabani
wiley   +1 more source

Ultrasound Attenuation Improves Some Surface Properties of the Probiotic Strain Lacticaseibacillus casei ATCC 393

, 2023
Ultrasound attenuation has been recently proposed as a tool to modulate probiotic metabolism. The study aimed to characterize the response of the probiotic Lacticaseibacillus casei ATCC 393 to sonication. Two ultrasound treatments were tested (57 W, duty
Mauriello, Gianluigi, Giordano, Irene, Gianluigi Mauriello, Irene Giordano   +3 more
core   +1 more source

Lacticaseibacillus paracasei PARACASEI SUBSP. PARACASEI 2020, COMB. NOV.

, 2020
DESCRIPTIONOF LACTICASEIBACILLUS PARACASEI COMB. NOV. Lacticaseibacillus paracasei (pa.ra.ca’se.i. Gr. prep. para resembling; N.L. gen. n. casei a species epithet; N.L. gen. n. paracasei resembling Lactobacillus casei).
O'Toole, Paul W., Salvetti, Elisa, Wuyts, Sander, Franz, Charles M. A. P., Vandamme, Peter, Mattarelli, Paola, Harris, Hugh M. B., Walter, Jens, Felis, Giovanna E., Pot, Bruno, Wittouck, Stijn, Zheng, Jinshui, Watanabe, Koichi, Lebeer, Sarah, Gänzle, Michael G.   +14 more
core   +1 more source

Encapsulation of <i>Lacticaseibacillus casei</i> and <i>Lactobacillus acidophilus</i> using <i>Elaeagnus angustifolia</i> L. flour as encapsulating material by emulsion method. [PDF]

Food Sci Nutr
In this study, Lacticaseibacillus casei and Lactobacillus acidophilus probiotic bacteria were encapsulated using oleaster flour, which is rich in phenolic compounds and has prebiotic properties as potential.
Karkar B, Şahin S, Yılmaz-Ersan L, Akça B, Güneş ME, Özakın C.   +5 more
europepmc   +2 more sources

Strain-specific qPCR assay to track the vaginal colonization of the probiotic Lacticaseibacillus rhamnosus TOM 22.8 strain orally administered

BMC Microbiology
Background Over the past decade, research on the female reproductive tract microbiota has grown significantly and the use of probiotics has gained growing interest in restoring vaginal microbial balance. In this context, probiotic lactobacilli, topically
Amanda Vaccalluzzo, Alessandra Pino, Georgiana Bosco, Cinzia Caggia, Cinzia Lucia Randazzo   +4 more
doaj   +1 more source