Results 81 to 90 of about 17,672 (202)

Coenzyme Acceptance in Ene‐Reductases From Herbaspirillum seropedicae

ChemistryEurope, Volume 4, Issue 7, July 2026.
Ene‐reductases HSI and HSII from the beta‐proteobacterium Herbaspirillum seropedicae show promiscuity towards the coenzymes NADH and NADPH and efficiently reduce maleimides. Ancestral sequence reconstruction, kinetic characterisation and structural analysis suggest that oligomerisation contributes to the evolution of coenzyme acceptance. Ene‐reductases
Karishma Shah, Silvia Wallner, Aleksandar Bijelic, André Pick, Peter Macheroux, Robert Kourist, Daniel Kracher   +6 more
wiley   +1 more source

Effect of Probiotic Fermentation on the Quality and Laxative Function of Lychee Juice

Shipin gongye ke-ji
Lychee juice was fermented with Lacticaseibacillus casei, Lactococcus lactis subsp. lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactiplantibacillus plantarum, and Leuconostoc mesenteroides subsp.
Junping ZHOU, Jing WEN, Cong WANG, Gengsheng XIAO, Bing DU, Chuyuan LI, Yuanshan YU, Shaoquan WENG, Min ZHAO, Yujuan XU   +9 more
doaj   +1 more source

Strain‐Specific Biotransformation of Grape Marc by Lactic Acid Bacteria: Genomic Validation and Gut Microbiota Modulation

Food Frontiers, Volume 7, Issue 4, July 2026.
ABSTRACT Grape marc (GM) is a polyphenol‐rich winery byproduct that remains underutilized due to its complex fiber matrix, which limits the bioaccessibility of bound phenolics. While lactic acid fermentation (LAF) can enhance the release of these compounds, the strain‐specific metabolic fate of GM phenolics during digestion and colonic fermentation ...
Ziyao Liu, Hanjing Wu, Brendan Holland, Colin J. Barrow, Hafiz A. R. Suleria   +4 more
wiley   +1 more source

PENGARUH MINUMAN PROBIOTIK Lactobacillus casei shirota strain TERHADAP PELEPASAN ION NIKEL BRAKET STAINLESS STEEL [PDF]

, 2022
Latar Belakang: Braket stainless steel merupakan komponen ortodontik cekat yang paling sering digunakan dalam perawatan ortodontik. Braket berada dalam rongga mulut dengan jangka waktu yang lama dapat menyebabkan terjadinya pelepasan ion logam, salah ...
Meli, Oktafiani
core  

16S rRNA PCR-Denaturing Gradient Gel Electrophoresis of Oral Lactobacillus casei Group and Their Phenotypic Appearances [PDF]

ISRN Microbiology, 2013
This study aimed to develop a 16S rRNA PCR-denaturing gradient gel electrophoresis (DGGE) to identify the species level of Lactobacillus casei group and to investigate their characteristics of acid production and inhibitory effect. PCR-DGGE has been developed based on the 16S rRNA gene, and a set of HDA-1-GC and HDA-2, designed at V2-V3 region, and ...
Piwat, S., Teanpaisan, R.
openaire   +2 more sources

Intervention With Lacticaseibacillus paracasei PC‐01 Fermented Milk Beverage Ameliorates Functional Dyspepsia and Modulates Gut Microbiome: A Pilot Study

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study confirmed that intake of the Lacticaseibacillus paracasei PC‐01 fermented milk beverage can significantly alleviate symptoms in patients with functional dyspepsia. It markedly increases the abundances of Lacticaseibacillus paracasei and Blautia, while reducing the abundance of Enterobacter roggenkampi.
Xiangyang Zhang, Erna Sun, Zhixin Zhao, Shusen Li, Xin Shen, Julong Liu, Qiuwen He, Yuejiao Wang, Feiyan Zhao, Hongfeng Zhao, Heping Zhang   +10 more
wiley   +1 more source

Efeito do consumo de probioticos sobre o título de anticorpos do sistema ABO [PDF]

, 2013
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências da Saúde, Programa de Pós-Graduação em Farmácia, Florianópolis, 2013O intestino possui uma grande diversidade microbiana e parte desta é responsável por estimular os ...
Geraldo, Alexandre
core  

Pengaruh konsentrasi tepung pisang ambon dan penambahan Lactobacillus casei terhadap karakteristik kimia yogurt sinbiotik

, 2022
Synbiotic yogurt is a yogurt that contains probiotics and prebiotics and is one type of functional food. This study aims to determine the effect of the addition of L. casei and ambon banana flour on the chemical characteristics of synbiotic yogurt.
Nuraini, Nuraini, Handayani, Isti
core   +2 more sources

Probiotics and Their Functional Role in Mitigating Antinutrient Effects In Vivo—A Systematic Review and Meta‐Analysis

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Antinutrients like phytic acid and oxalates reduce mineral bioavailability by forming insoluble complexes with iron, zinc, and calcium. Probiotic supplementation may counteract these effects through enzymatic activity (e.g., phytase, oxalate decarboxylase) and microbiota modulation. This PRISMA‐based meta‐analysis evaluated 27 in vivo studies (
Ligia Olar‐Pop, Mihaiela Cornea‐Cipcigan, Călina Cristina Ciont, Ramona Suharoschi, Raluca Maria Pop, Oana Lelia Pop   +5 more
wiley   +1 more source

Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence,
Mst. Umme Habiba, Md. Morshedur Rahman, Mary Ann Augustin, Cristian Varela, Helen Morris, Hayriye Bozkurt   +5 more
wiley   +1 more source