Results 61 to 70 of about 5,259,521 (172)

Effect of Sucrose and Starter on the Chemical and Organoleptic Properties of Fig Leaf Tea Water Kefir

Agritech
Water kefir is a fermented drink made by adding water kefir grains to a water solution containing dried fruit or sugar. This research aims to determine the effect of sucrose, starter, and interactions on the chemical characteristics (antioxidant activity,
Muhammad Zakwan Saputra SY, Agustin Krisna Wardani   +1 more
doaj   +1 more source

Bioactive peptides in cancer and inflammation: Mechanisms, model systems and clinical translation

Clinical and Translational Discovery, Volume 6, Issue 5, October 2026.
Bioactive peptides (BAPs) derived from host, marine, insect, plant and synthetic sources share cationic, amphipathic structures adopting α‐helical, β‐sheet or cyclic conformations. These features underlie anti‐cancer effects, including membrane disruption, apoptosis and cell‐cycle arrest, anti‐metastatic activity, reduced invasion and migration, and ...
Najwa Doha, Richa Gill, Sergio Crovella, Haissam Abou‐Saleh, Sahar Isa Da'as   +4 more
wiley   +1 more source

Water Kefir grain as a source of potent dextran producing lactic acid bacteria [PDF]

Hemijska Industrija, 2015
Water kefir is abeverage fermented by a microbial consortium captured in kefir grains. The kefir grains matrix is composed of polysaccharide, primarily dextran, whichis produced by members of the microbial consortium.
Davidović Slađana Z., Miljković Miona G., Antonović Dušan G., Rajilić-Stojanović Mirjana D., Dimitrijević-Branković Suzana I.   +4 more
doaj   +1 more source

Water Kefir: Perbedaan Fiziko Kimia Minuman Fermentasi Kefir dan Kefir Nenas (Ananas comosus)

Paspalum: Jurnal Ilmiah Pertanian
Water kefir is a fermented beverage made from sugar water or fruit-based starters, fermented using water kefir grains, which are a symbiotic culture of bacteria and yeast (SCOBY). These grains contain a beneficial mix of microorganisms, including species of Lactobacillus, Saccharomyces, and Brettanomyces, which work together to ferment sugar, producing
Fazra Zahara, Misril Fuadi, Syahida Maarof, Nurhazwani Sukram, Nurhafiqa Mohamad Hayadi, Nor Hasana Yunus   +5 more
openaire   +1 more source

Probiotification of Whole Grape Juice by Water Kefir Microorganisms

Brazilian Archives of Biology and Technology, 2023
Abstract Probiotics are live microorganisms that when ingested in adequate amounts help in the balance of the intestinal microbiota. Kefir is considered a probiotic beverage associated with the improvement of several pathologies. Fruit juices are considered an excellent culture medium for these microorganisms, presenting nutrients that favor microbial ...
Simone Augusta dos Santos, Gesinery Mattos Barbosa, Patrícia Campos Bernardes, Joel Camilo Souza Carneiro, Maria das Graças Vaz Tostes, Jussara Moreira Coelho   +5 more
openaire   +3 more sources

Impact of Tunisian Fermented Zgougou and Related Lactobacilli on Caco‐2 Cell Barrier Integrity: Upregulation of Key Tight Junction Proteins

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Fermented zgougou and related Lactobacilli improve barrier integrity of Caco‐2 cells. ABSTRACT The intestinal barrier is a critical regulator of gut health, often compromised by dysbiosis and inflammation. Given the rising interest in fermented plant‐based foods and probiotics as adjuvants in maintaining gut health, this study explored the biological ...
Jihen Missaoui, Marina Liso, Mohamed Lataoui, Rosangela Limongelli, Fabio Minervini, Lotfi Achour, Maria De Angelis   +6 more
wiley   +1 more source

Enhancing Edible Bird’s Nest with Water Kefir: A Novel Approach to Boost Antioxidant, Anti-Tyrosinase, and Probiotic Growth-Stimulating Properties for Functional Beverage Development [PDF]

Water kefir has been extensively utilized to produce non-dairy drinks that provide significant health advantages. To expand the range of fermented products and cater to consumer preferences, research into new fermentation substrates for water kefir is ...
Van-Minh Nguyen, Buu-Chau T. Nguyen, Tang V. Duong, Hai T. Pham, Thi-Phuong Nguyen, Khoa Thi Nguyen, Pham, Hai T., Nguyen, Buu-Chau T., Nguyen, Khoa T., Nguyen, Thi-Phuong, Nguyen, Van-Minh, Duong, Tang V.   +11 more
core   +1 more source

Bile Acid Metabolism as a Unifying Readout for Diet, Microbiome Function, and Gastrointestinal Disease

The FASEB Journal, Volume 40, Issue 17, 15 September 2026.
Dietary components shape the gut microbiome, which modifies bile acids through transformations. The resulting bile acid pool is sensed by host receptors to regulate immunity, metabolism, and intestinal function. Targeted bile acid measurements provide a unifying readout to study diet‐microbiome interactions and to develop next‐generation dietary ...
Jason Dichter
wiley   +1 more source

Comprehensive Peptide Profiling Reveals the Influence of Streptococcus Thermophilus, Lactobacillus Delbrueckii Subsp. bulgaricus, and Endogenous Milk Proteases on the Hydrolysis of Milk Proteins During Early‐Stage Lactic Acid Fermentation

ChemFoodChem, Volume 2, Issue 3, September 2026.
Untargeted peptide profiling investigates how S. thermophilus, Lb. bulgaricus, and endogenous milk enzymes impact proteolysis during early‐stage milk fermentation. ≥ 3000 identified peptides show the strongest influence of LB on the peptide profile and number of bioactive peptides. Shorter peptides are mostly formed by LB and hydrolyzed by ST.
Eva Beck, Lena Riedinger, Sevim Dalabasmaz, Joachim Stützer, Luisa Bähr, Rohtraud Pichner, Monika Pischetsrieder   +6 more
wiley   +1 more source

Evaluation of kefir as a potential probiotic on growth performance, serum biochemistry and immune responses in broiler chicks

Animal Nutrition, 2015
This experiment was conducted to evaluate the effect of milk or molasses kefir as a probiotic on growth performance, carcass traits, serum biochemistry and humoral immune responses in broiler chickens.
Majid Toghyani, Seyed kazem Mosavi, Mehrdad Modaresi, Nasir Landy   +3 more
doaj   +1 more source