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Fermented drink

Jong Kyu Woo, Seungho Choi, Ju-Hee Kang, Dae Eung Kim, Byung-Serk Hurh, Jong-Eun Jeon, Sun Yeou Kim, Seung Hyun Oh
BACKGROUND: Inflammatory bowel disease (IBD) is characterized by chronic or relapsing immune system activation and inflammation within the gastrointestinal tract. The lack of safety and efficacy of standard therapies, the use of food supplements for managing IBD is increasing, and many studies have reported that various food supplements provide many beneficial effects for the IBD. METHODS: This study aimed to evaluate the anti-colitis effects of dietary supplementation with a fermented barley and soybean mixture (BS) on intestinal inflammation using a murine model of IBD...
December 3, 2016: BMC Complementary and Alternative Medicine
Namita Rokana, Rajbir Singh, Rashmi Hogarehalli Mallappa, Virender Kumar Batish, Sunita Grover
Probiotic Lactobacillus plantarum MTCC 5690 -a probiotic strain of Indian gut origin as such and milk formulations produced with the same were explored in this sudy as biotherapeutics by evauating their functional efficacy against Salmonella infection in mice. The efficacy of milk formulations (fermented/unfermented) of MTCC 5690 for enhancement of intestinal barrier function was determined by monitoring the permeability and histopathology of intestine. The mice fed with probiotic Dahi (PD), Fermented Probiotic Drink (FD) and Sweetened fermented probiotic drink (SFD) maintained the health and integrity of intestinal epithelium in the infected mice as compared to those fed with phosphate buffered saline, milk, unfermented probiotic milk and Dahi...
October 17, 2016: Journal of Medical Microbiology
Diana G Carvajal-Aldaz, Justin L Guice, Ryan C Page, Anne M Raggio, Roy J Martin, Claudia Husseneder, Holiday A Durham, James Geaghan, Marlene Janes, Ted Gauthier, Diana Coulon, Michael J Keenan
SCOPE: Antibiotics ampicillin 1g/L and neomycin 0.5g/L were added to drinking water before or during feeding of resistant starch (RS) to rats to inhibit fermentation. METHODS AND RESULTS: In a preliminary study antibiotics and no RS were given prior to rats receiving a transplant of cecal contents via gavage from donor rats fed RS (without antibiotics) or a water gavage before feeding resistant starch to both groups. Antibiotics given prior to feeding RS did not prevent later fermentation of RS regardless of either type of gavage...
October 29, 2016: Molecular Nutrition & Food Research
Flávia de Paula Valim, Elizama Aguiar-Oliveira, Eliana Setsuko Kamimura, Vanessa Dias Alves, Rafael Resende Maldonado
Star fruit (Averrhoa carambola) is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized commercial yeast (Saccharomyces cerevisiae). The study was conducted utilizing a 2(3) central composite design and the best conditions for the production were: initial soluble solids between 23.8 and 25 °Brix (g 100 g(-1)), initial pH between 4.8 and 5.0 and initial concentration of yeast between 1.6 and 2.5 g L(-1). These conditions yielded a fermented drink with an alcohol content of 11...
December 2016: Indian Journal of Microbiology
Narendra Kumar, Vijay Kumar, Rohit Panwar, Chand Ram
The toxic heavy metal cadmium (Cd) appears as one of the major global threats to human and animal health. Human being and aquatic life are exposed to Cd by breathing, eating, or drinking when industrial effluents released into environment. The study was aimed to identify cadmium-binding Lactobacillus strain to reduce its bioaccessibility in in vitro digestion model. In this context, forty-eight lactobacilli strains isolated and characterized from fermented dairy products and human origin were screened for their Cd biosorption potential using Flame Atomic Absorption Spectroscopy (FAAS)...
October 21, 2016: Environmental Science and Pollution Research International
Julie Reygner, Lydia Lichtenberger, Ghada Elmhiri, Samir Dou, Narges Bahi-Jaber, Larbi Rhazi, Flore Depeint, Veronique Bach, Hafida Khorsi-Cauet, Latifa Abdennebi-Najar
Increasing evidence indicates that chlorpyrifos (CPF), an organophosphorus insecticide, is involved in metabolic disorders. We assess the hypothesis whether supplementation with prebiotics from gestation to adulthood, through a modulation of microbiota composition and fermentative activity, alleviates CPF induced metabolic disorders of 60 days old offspring. 5 groups of Wistar rats, from gestation until weaning, received two doses of CPF pesticide: 1 mg/kg/day (CPF1) or 3.5 mg/kg/day (CPF3.5) with free access to inulin (10g/L in drinking water)...
2016: PloS One
Giles Major, Sue Pritchard, Kathryn Murray, Jan Paul Alappadan, Caroline Hoad, Luca Marciani, Penny Gowland, Robin Spiller
BACKGROUND & AIMS: Poorly digested, fermentable carbohydrates may induce symptoms of irritable bowel syndrome (IBS) via unclear mechanisms. We performed a randomized trial with magnetic resonance imaging (MRI) analysis to investigate correlations between symptoms and changes in small- and large-bowel contents after oral challenge. METHODS: We performed a 3-period, cross-over study of 29 adult patients with IBS (based on Rome III criteria, with symptoms of abdominal pain or discomfort for at least 2 days/wk) and reported bloating...
October 14, 2016: Gastroenterology
Raúl N Comelli, Lisandro G Seluy, Miguel A Isla
This work focuses on the performance of ten commercial Saccharomyces yeast strains in the batch alcoholic fermentation of sugars contained in selected industrial wastewaters from the soft drink industry. Fermentation has been applied successfully to treat these effluents prior to their disposal. Although many strains were investigated, similar behaviour was observed between all of the Saccharomyces strains tested. When media were inoculated with 2gL(-1) of yeast, all strains were able to completely consume the available sugars in less than 14h...
December 25, 2016: New Biotechnology
Jee-Young Yeon, Soon-Kyu Lee
BACKGROUND/OBJECTIVES: The aim of this study was to investigate the perception of sugar reduction, nutrition education, and frequency of snacking in children according to the self-perceived dietary preferences for sweet taste by mothers in Busan. SUBJECTS/METHODS: A total of 277 mothers were surveyed, and their perceptions of sugar reduction and the frequency of snacking in children were assessed using a questionnaire. The subjects were classified into either a sweet (n = 91) or an unsweet (n = 186) group according to their self-perceived preferences for a sweet taste...
October 2016: Nutrition Research and Practice
Federico Baruzzi, Laura Quintieri, Leonardo Caputo, PierSandro Cocconcelli, Mehlika Borcakli, Lubomiła Owczarek, Urszula T Jasińska, Sylwia Skąpska, Maria Morea
Ayran is a traditional Turkish milk drink which is fermented and salted. Inadequate production and storage conditions contribute to its variable organoleptic quality and stability during shelf-life. A thorough physico-chemical, nutritional and microbial characterization of artisanal Ayran was carried out in order to standardize its overall quality without altering its original traits. Ayran microbial ecosystem was largely dominated by Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LDB)...
December 2016: Food Microbiology
T F Dos Santos, T A Melo, D S Santos, R P Rezende, J C T Dias, C C Romano
We investigated the probiotic potential of lactic acid bacteria (LAB) obtained from cocoa fermentation using an experimental rat model of colitis. Cocoa beans were collected from fermentation boxes every 12 h for 5 days to isolate the microorganisms. Strains were isolated by serial dilution and plating on MRS agar. Gram-positive and catalase-negative rods were subjected to DNA extraction, polymerase chain reaction, and sequencing. Ten strains were randomly pooled and used to prepare a fermented milk drink that was used to treat the experimental colitis...
2016: Genetics and Molecular Research: GMR
S S Kanwar, Keshani
Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ester synthesis during fermentation. Significant variation was observed in ATF1 gene sequences, suggesting differences in aroma and flavor of their brewing products...
2016: Frontiers in Microbiology
Mengyue Gao, Wei Fang, Jiaqiang Ren, Aiguo Shen, Jiming Hu
Nitrites (NO2(-) ions) in food and drink play an important role in human health but require complicated operations before detection. Herein, we present a rationally designed SERS-enabled micro-chamber that comprised a drawn glass capillary with a tiny orifice (∼50 μm) at the distal tip, wherein the gold nanoparticles (Au NPs) are compactly coated on the inner wall surface. In this chamber, nitrites specifically trigger a pH and laser irradiance-dependent diazotization starting from p-aminothiophenol (PATP) absorbed onto the surface of Au NPs to form p,p'-dimercaptoazobenzene (DMAB) molecules, in which the presence of NO2(-) ions above 30...
August 15, 2016: Analyst
C Shah, N Mokashe, V Mishra
The present study, evaluates the antioxidative potential of two synbiotic dairy products viz. synbiotic lassi with honey and whey based synbiotic drink with inulin and orange juice, along with their physicochemical and microbiological activity during storage period. Antioxidative potential of raw ingredients and probiotic cultures used to prepare synbiotic products was also evaluated. Synbiotic lassi with honey was prepared using Streptococcus thermophilus MTCC 5460 (MD2) and Lactobacillus helveticus MTCC 5463 (V3) as probiotics and honey as prebiotic...
April 2016: Journal of Food Science and Technology
Yui Sunano
For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress smoothly because the propagation of various microorganisms is prevented by lactic fermentation. It is not necessary to cause lactic fermentation with a thing generated naturally and intentionally. The people living in the Dirashe area in southern Ethiopia drink three types of alcoholic beverages that are prepared from cereals. From these alcoholic beverages, parshot is prepared by the addition of plant leaves for lactic fermentation and nech chaka by adding cereal powder for lactic fermentation before alcohol fermentation...
July 2016: Food Science & Nutrition
Suwen Liu, Xuedong Chang, Xiufeng Liu, Zhanwei Shen
The effect of microwave and heat pretreatment on the content and composition of anthocyanins, phenolics, and the antioxidant capacity of hawthorn drink were studied. Nine anthocyanins were isolated by chromatographic separation from the Zirou hawthorn source and their structure identified using HPLC-DAD-ESI/MS analysis. Heat and microwave pretreatments had a significant impact on the relative contents of hawthorn anthocyanins, such as cyanidin-3-galactoside (82.9% and 76.9%, respectively) and cyanidin-3-glucoside (9...
December 1, 2016: Food Chemistry
O A S Ribeiro, M I A Silva, C A Boari
This study aimed to develop and to characterize fermented dairy beverage formulated with Camellia sinensis. The infusion was elaborated with the addiction of dehydrated leaves of C. sinensis in whey (1g/100g) which added in sweetened milk (10% sucrose w/w) coagulated by Streptococcus salivarius subspecies thermophilus and Lactobacillus delbrueckii subspecies bulgaricus in proportions of 10, 20, 30 and 40% (v/w). The control treatment consisted of yogurt added with sucrose (10% w/w). Analysis were performed to quantify dry mass, moisture, ash, protein, fat, sodium, acidity, total quantification of lactic acid bacteria, total antioxidant activity and viscosity at the initial time of production and at 15 and 30 days of storage...
2016: Genetics and Molecular Research: GMR
Justyna Płotka-Wasylka, Vasil Simeonov, Jacek Namieśnik
A novel dispersive liquid-liquid microextraction (DLLME) gas chromatography mass-spectrometry (GC-MS) method was developed for the determination of 13 biogenic amines in home-made wine samples. The method allows to simultaneous extraction and derivatization of the amines providing a simple and fast mode of extract enrichment. During the study, two different procedures were examined. Statistical analysis was performed to choose better procedure, as well as the conditions of derivatization reaction. At least, a mixture of methanol (dispersive solvent; 215μL), chloroform (extractive solvent; 400μL), and isobutyl choloroformate (derivatizing reagent; 90μL) was used as extractive/derivatizing reagent, added to 5mL of sample...
July 1, 2016: Journal of Chromatography. A
E Scarpellini, E Deloose, R Vos, I E J A Francois, J A Delcour, W F Broekaert, K Verbeke, J Tack
BACKGROUND: Intestinal microbiota regulates gastrointestinal sensory-motor function. Prebiotics such as arabinoxylan-oligosaccharide (AXOS) are non-digestible, fermentable food ingredients beneficially affecting intestinal microbiota, colon activity, and improving human health. We wanted to investigate whether acute AXOS or maltodextrin (placebo) administration may alter gastric sensitivity (GS), accommodation (GA), nutrient tolerance (NT) in man. METHODS: Thirteen HV (6 M, 32...
August 2016: Neurogastroenterology and Motility: the Official Journal of the European Gastrointestinal Motility Society
Hui-Min David Wang, Yu-Shen Cheng, Chi-Hao Huang, Chia-Wei Huang
Soluble coffee, being one of the world's most popular consuming drinks, produces a considerable amount of spent coffee ground (SCG) along with its production. The SCG could function as a potential lignocellulosic feedstock for production of bioproducts. The objective of this study is to investigate the possible optimal condition of dilute acid hydrolysis (DAH) at high solids and mild temperature condition to release the reducing sugars from SCG. The optimal condition was found to be 5.3 % (w/w) sulfuric acid concentration and 118 min reaction time...
May 14, 2016: Applied Biochemistry and Biotechnology
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