Results 101 to 110 of about 5,407 (212)
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Puerariae Radix and Hovenia Seed were co‐fermented with Lactiplantibacillus plantarum and Lacticaseibacillus paracasei to produce PHF. In a mouse model of alcohol‐induced liver injury, PHF intervention alleviated liver damage. The underlying mechanism may be related to the regulation of macrophage polarization.
Yunpeng Sun +7 more
wiley +1 more source
The Effect of Mixed Hydrocolloids and Protein Isolate Film on the Physical-Mechanical Properties of Film and the Survivability of Lacticaseibacillus paracasei and Bifidobacterium animalis [PDF]
, 2023 The effect of mixed hydrocolloids and protein isolate film on its physical-mechanical properties and the survival rate of Lacticaseibacillus paracasei and Bifidobacterium animalis that were added into the films were studied.
Borompichaichartkul, Chaleeda +5 more
core +1 more source
Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased L-lysine content, elimination of indigestible sugars, and improved flavour [PDF]
, 2021 Background Plant-based milk alternatives are more popular than ever, and chickpea-based milks are among the most commercially relevant products. Unfortunately, limited nutritional value because of low levels of the essential amino acid L-lysine, low ...
Aragao-Börner, Michel +6 more
core +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Lactiplantibacillus plantarum CQPC03 could reduce carrageenan‐induced thrombosis in mice. ABSTRACT This investigation reports the effects of Lactiplantibacillus plantarum CQPC03 (LP‐CQPC03) on preventing thrombus formation and reducing intestinal oxidative stress and inflammation in a carrageenan‐induced mouse thrombosis model. High‐throughput 16S rRNA
Xin Zhao +6 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Excessive exercise induces exercise‐induced fatigue through multiple interconnected mechanisms, including energy shortage and metabolite accumulation, oxidative stress and inflammation, mitochondrial dysfunction, and neuroendocrine strain. Integrative management strategies include nutrition‐based approaches and acupuncture‐based interventions ...
Yaqin Yang +5 more
wiley +1 more source
Application of conjugation to produce genetically modified lactobacilli [PDF]
, 2021 Lactic acid bacteria play a crucial role in the production of dairy food products, as well as in human and animal health as part of the microbiota. In particular, lactobacilli strains are well-known for their properties as probiotics and hence, they ...
Martínez Román, Irene
core
Crustacean and Mollusc Shell Proteins: Origin, Structure, and Functionality
Journal of Food Science, Volume 91, Issue 5, May 2026.ABSTRACT Crustacean and molluscan processing as seafood generates a significant amount of shell waste annually, owing to the dense, mineral‐rich composition of the exoskeleton. Although valorization efforts have mostly focused on chitin and chitosan, the protein fraction remains underutilized despite its prominent nutritional, functional, and sensory ...
Tharuka Wijesekara, Idaresit Ekaette
wiley +1 more source
Dermatological Reviews, Volume 7, Issue 2, April 2026.ABSTRACT Background Prebiotics, probiotics, postbiotics, and synbiotics have been increasingly investigated and incorporated into cosmetic formulations to preserve or restore skin health, function, and esthetics. Objective To review biotics applications in cosmetology, discussing their concepts, general characteristics, and potential benefits and ...
Guilherme Carvalho Tavares da Silva +7 more
wiley +1 more source
Food Safety and Health, Volume 4, Issue 2, Page 374-384, April 2026.This study shows the protective effects of potential probiotic strain of Pediococci strains against diarrheal Escherichia coli strains in Caenorhabditis elegans model system. The E. coli strains resulted in severe morphological and physiological damage to the worm whereas the probiotic interventions were able to reduce these damages.
Gunjan Sadera +4 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Health impacts of honey. ABSTRACT Honey is a natural and nutritious product of the honey bee (Apis mellifera) with low water content. Its color ranges from white to amber, with taste varying accordingly. The chemical form and viscosity of honey depend on its composition.
Ecem Bolat +7 more
wiley +1 more source