Results 101 to 110 of about 30,855 (196)

Probiotic Lactobacillus plantarum NCU001563 Alleviates Ulcerative Colitis via Immunomodulation, Microbiota Remodeling, and Production of Armillarivin and Caffeoyl Aspartic Acid

Food Frontiers, Volume 7, Issue 2, March 2026.
A graphical representation of how Lactobacillus plantarum NCU001563 alleviates ulcerative colitis. ABSTRACT Ulcerative colitis (UC) is a chronic inflammatory bowel disease (IBD) driven by microbial dysbiosis, barrier dysfunction, and immune dysregulation.
Philippe Madjirebaye, Naeem Ullah, Muhammad Mazhar, Abdul Mueed, Zhen Peng, Muhammad Abaidullah, Yun Liao, Yuting Fan, Ping Tang, Jing Li, Tao Xiong, Pingchang Yang, Xuli Wu   +12 more
wiley   +1 more source

Effects of Probiotic Supplementation on Symptoms and Microbiome Characteristics in Patients With Non‐Celiac Gluten/Wheat Sensitivity: A Randomized Controlled Double‐Blind Trial

Food Frontiers, Volume 7, Issue 2, March 2026.
This randomized, double‐blind, placebo‐controlled trial demonstrated that probiotic supplementation in individuals with non‐celiac gluten/wheat sensitivity improved tolerance to gluten reintroduction in nearly half of participants. The effect was associated with beneficial shifts in gut microbiome composition and function, including enhanced microbial ...
Ilario Ferrocino, Valentina Ponzo, Ilaria Goitre, Fulvia Trapani, Chiara Emilia Cordero, Enrica Favaro, Sergio Riso, Fabio Dario Merlo, Lucia Fransos, Fulvia Marengo, Mauro Bruno, Andrea Evangelista, Luca Cocolin, Ezio Ghigo, Simona Bo   +14 more
wiley   +1 more source

Physicochemical Properties, Digestibility, and Multiscale Structure Evolution of Quinoa Starch During Lactobacillus rhamnosus Fermentation

Food Frontiers, Volume 7, Issue 2, March 2026.
ABSTRACT Quinoa fermentation has gained attention for its prebiotic‐enhancing ability, and the protein changes after fermentation have been investigated. Starch is the most abundant nutritional components of quinoa, but fermentation impact on quinoa starch remains unclear. This study investigated how Lactobacillus rhamnosus fermentation of quinoa flour
Tao Xu, Wei Jiang, Minghao Xu, Jiaqi Li, Liujuan Zhang, Jianguo Cao, Baiyi Lu, Yongheng Zhong   +7 more
wiley   +1 more source

Optimizing the encapsulation of Lactiplantibacillus plantarum and Lactobacillus acidophilus for enhanced storage stability and gut viability using spray drying

Food Biomacromolecules, Volume 3, Issue 1, Page 81-92, March 2026.
Abstract This research aimed to enhance the storage stability and functional potential of Lactobacillus acidophilus and Lactiplantibacillus plantarum through encapsulation using the spray drying technique. The probiotics were encapsulated with 10% carrier materials—corn starch, maltodextrin, and Acacia gum—combined with the prebiotic fructo ...
Kanimozhi Viswanathan, Sukumar Muthusamy
wiley   +1 more source

Biopreservative Potential of Indigenous Lactic Acid Bacteria From Fermented Dacryodes edulis Seeds: A Novel Approach for Sustainable Food Safety in West African Traditional Foods

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Indigenous lactic acid bacteria from fermented Dacryodes edulis seeds: A novel natural biopreservative for sustainable food safety in West African traditional foods. ABSTRACT The increasing demand for natural food preservatives has intensified research into indigenous microorganisms with biopreservative properties.
Zakari Adeiza David, Muhammad Farhan Nasir, Syed Parween Ali, E. Joel Mart, Sara Zahid, Adefila Moyosore Adebimpe, Humara Adnan, Samandarov Abrorbek Islomboyevich, Mukhayya Ruzieva   +8 more
wiley   +1 more source

Effects of different <i>Lactobacillus plantarum</i> strains supplementation on milk performance, rumen fermentation, and microbiota in dairy cows. [PDF]

Front Microbiol
Zhang J, Zhang H, Duan H, Zhou F, Xiao W.   +4 more
europepmc   +1 more source

Screening and Identification of Triglyceride‐Lowering Lactic Acid Bacteria and Preparation of Probiotic Agents

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study isolated and identified six lactic acid bacteria strains from various fermented foods. Through 16S rRNA sequencing, they were classified as Limosilactobacillus fermentum (PYC02, MHT02, SS01, SC03) and Weissella cibaria (PLHB02, SZ02). Their stress tolerance and safety were evaluated.
Xinglin Ran, Qian Hu, Shengdan Wei, Huizhen Long, Xu Luo, Boyu Dong, Qiuping Yao, Dequan Zhu   +7 more
wiley   +1 more source

Probiotics and Curcumin Did Not Alter Low‐Dose Streptozotocin‐Induced Hyperglycemia and Oxidative Stress in a Rat Model

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
In this study, a high‐fat diet/streptozotocin‐induced type 2 diabetes rat model was used to evaluate the individual and combined effects of the multi‐strain probiotic VSL#3 and curcumin on glycemic control, insulin resistance, and oxidative stress–related outcomes.
Cavdar Meliha, Yilmaz Muge, Ermiş Mustafa   +2 more
wiley   +1 more source

Characterization and application of immobilized Lactobacillus plantarum fiber powder as a probiotic starter culture for Thai-fermented pork. [PDF]

Food Sci Anim Resour
Tangwatcharin P, Sorapukdee S.
europepmc   +1 more source

Camel Milk as a Functional Food: Nutritional Composition, Health‐Promoting Benefits, and Safety Considerations

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Camel milk contains low lactose, unique casein proteins, high vitamin contents, and diverse bioactive compounds that support metabolic health, immune function, organ protection, gut health, physical development, and brain function. Its benefits are mediated through antioxidant, anti‐inflammatory, insulin‐like effects, and immunomodulatory mechanisms ...
Gudisa Bereda, Subasini Uthirapathy, Javed Ahamad   +2 more
wiley   +1 more source