Results 51 to 60 of about 2,235 (173)

Cereal Biomass Valorization for Functional Food Ingredients: Fractionation and Circular Biorefinery Strategies

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Food processing must transition toward resource‐efficient systems that operate within planetary boundaries. Cereals, as climate‐resilient staples, offer strong potential to valorize nutrient‐rich fractions. Zero‐waste biorefinery concepts and green fractionation technologies, integrated with structure–function principles, enable the conversion
Rahul Biswas, Marjo Pöysä, Samson Adeoye Oyeyinka, Abayneh Getachew Demesa, Savindi Wanninayake, Samuel Perez‐Vega   +5 more
wiley   +1 more source

Aquaculture Systems Affect the Impact of Probiotics, Prebiotics, and Synbiotics on Growth and Immunity of Oreochromis niloticus: A Systematic Review and Meta‐Analysis

Reviews in Aquaculture, Volume 18, Issue 4, September 2026.
Probiotics reliably improve growth, feed efficiency, and immunity in Nile tilapia, with closed systems showing the most consistent benefits. ABSTRACT Tilapia (Oreochromis niloticus) aquaculture is expanding worldwide, yet disease, environmental variability, and the need for sustainable production remain major challenges.
Diego Cardenas Laverde, Ruth Yolanda Ruiz Pardo, Luisa Marcela Villamil Diaz   +2 more
wiley   +1 more source

Stimbiotic supplementation and xylose-rich carbohydrates modulate broiler’s capacity to ferment fibre

Frontiers in Microbiology
Stimbiotics are a new category of feed additives that can increase fibre fermentability by stimulating fibre-degrading microbiota in the gut. The aim of this study was to test, ex vivo, if the microbiota of broilers fed a stimbiotic are better able to ...
Claire Davies, Gemma González-Ortiz, Teemu Rinttilä, Teemu Rinttilä, Juha Apajalahti, Juha Apajalahti, Mohammad Alyassin, Michael R. Bedford   +7 more
doaj   +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

The Dual Role of the Gut Microbiota in Cancer Chemoresistance

MicrobiologyOpen, Volume 15, Issue 4, August 2026.
Comparison between Microbiota and Cancer therapy. ABSTRACT Chemoresistance is one of the primary reasons that cancer chemotherapy fails to deliver successful treatment outcomes and contributes to poor overall survival rates for patients with cancer. New research has begun to shed light on the effects of the gut microbiome (GM).
Hamed Tahmasebi, Aisa Bahar, Meisam Khazaei, Mohammad Reza Arabestani   +3 more
wiley   +1 more source

Enhancing Probiotic Performance in Food Matrices: From Strain Selection to Bioengineering

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Probiotics are central to functional food innovation, but their application is limited by viability loss during processing, storage, and gastrointestinal (GI) transit. A key insight is that viability and functionality are distinct attributes; maintaining high cell counts does not guarantee that probiotics retain their beneficial properties ...
Sidney Rodrigues de Jesus Silva, Ramila Cristiane Rodrigues, Rosângela Freitas, Paulo César Stringheta, Pedro Henrique Campelo, Evandro Martins   +5 more
wiley   +1 more source

Characterization of a novel AA3_1 xylooligosaccharide dehydrogenase from Thermothelomyces myriococcoides CBS 398.93

Biotechnology for Biofuels and Bioproducts, 2022
Background The Carbohydrate-Active enZymes (CAZy) auxiliary activity family 3 (AA3) comprises flavin adenine dinucleotide-dependent (FAD) oxidoreductases from the glucose–methanol–choline (GMC) family, which play auxiliary roles in lignocellulose ...
Hongbo Zhao, Johanna Karppi, Thi Truc Minh Nguyen, Annie Bellemare, Adrian Tsang, Emma Master, Maija Tenkanen   +6 more
doaj   +1 more source

Characterization of a new bifunctional endo-1,4-β-xylanase/esterase found in the rumen metagenome

Scientific Reports, 2021
Metagenomic data mining of the Nellore cattle rumen microbiota identified a new bifunctional enzyme, endo-1,4-β-xylanase/esterase, which was subsequently overexpressed in E. coli BL21 (DE3).
Gabriella Cavazzini Pavarina, Eliana Gertrudes de Macedo Lemos, Natália Sarmanho Monteiro Lima, João Martins Pizauro Jr.   +3 more
doaj   +1 more source

Apiotrichum‐Centered Fungal Interaction Network Disturbance Correlates With Increased Arterial Stiffness

Aging Cell, Volume 25, Issue 8, August 2026.
Apiotrichum‐centered gut fungal network disturbance correlates with increased arterial stiffness. Five driver genera including Apiotrichum, Mycothermus, Flavocillium, Hyaloscypha, and Microscypha regulate the interaction shift. Thirty‐nine metabolites comprising organic acids, fatty acyls, and sucrose target vasoconstriction regulators CYP11B2, ROCK2 ...
Jiarui Chen, Jialin He, Bingqi Ye, Jialu Yang, Ludi Liu, Jingmeng Ju, Sinan Li, Benjie Li, Min Xia, Yan Liu   +9 more
wiley   +1 more source

Effects of xylooligosaccharide on growth of bifidobacteria.

Nippon Eiyo Shokuryo Gakkaishi, 1990
キシロオリゴ糖の腸内フローラに及ぼす影響について検討を行うために健康な成人男子を対象に, 毎日1gもしくは2gずつ3週間にわたって摂取させ, 摂取前, 摂取中, 摂取後に採便し, 腸内フローラ, 水分の測定を行った。その結果, 摂取前に比べ, 摂取中は腸内菌叢に占めるビフィズス菌の割合が有意に増加し, 摂取を中止すると低下することが示された。また, 便の水分含量は80%へと収斂し, 軟便, 固い便がちょうどよい固さになる傾向を示した。キシロオリゴ糖摂取量の増加に伴い, 腸内のビフィズス菌も増加したことから, ビフィズス菌の増加は確かにキシロオリゴ糖摂取によるものと考えられた。
OKAZAKI, Masako, FUJIKAWA, Shigeaki, MATSUMOTO, Nobuya   +2 more
openaire   +2 more sources