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Fermented drink

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https://www.readbyqxmd.com/read/29156932/-adequacy-of-the-dietary-intake-of-total-and-added-sugars-in-the-spanish-diet-to-the-recommendations-anibes-study
#1
Enma Ruiz, Gregorio Varela-Moreiras
INTRODUCTION: The WHO published in 2015 its recommendations for added sugars intake: < 10% of the total energy (TE) intake in both adults and children. No updated information is available in Spain. OBJECTIVES: To examine total sugar intake, mainly focused on added, and food and beverage sources. To analize fulfillment with WHO recommendations. METHODS: The ANIBES Study of a representative sample of the Spanish population (9-75 yr) was used...
October 15, 2017: Nutrición Hospitalaria: Organo Oficial de la Sociedad Española de Nutrición Parenteral y Enteral
https://www.readbyqxmd.com/read/29152918/cosmeceutical-effect-of-ethyl-acetate-fraction-of-kombucha-tea-by-intradermal-administration-in-the-skin-of-aged-mice
#2
Nafiseh Pakravan, Elaheh Mahmoudi, Seyed-Ali Hashemi, Jamal Kamali, Reza Hajiaghayi, Mitra Rahimzadeh, Vajiheh Mahmoodi
BACKGROUND/PURPOSE: Natural ingredients have been always an interesting approach to prolong youthful appearance of skin. One of the natural compounds is Kombucha tea (KT), which has been mainly used as an energy drink in Asian countries for a long time. Previous reports indicated that it has pharmaceutical and favorable wound repairing effects. The beneficial properties of KT are thought to be mainly due to the presence of fermentation products such as flavonoids and other polyphenols with inhibition of hydrolytic and oxidative enzymes and anti-inflammatory effects...
November 19, 2017: Journal of Cosmetic Dermatology
https://www.readbyqxmd.com/read/29097471/draft-genome-sequences-of-two-lactobacillus-casei-strains-isolated-from-cheddar-cheese-and-a-fermented-milk-drink
#3
Akhikun Nahar, Anthony L Baker, John P Bowman, Margaret L Britz
MiSeq Illumina shotgun sequencing technology was used to sequence two Lactobacillus casei strains, designated strains GCRL 163 and MJA 12. The estimated genome sizes for GCRL 163 and MJA 12 were 2.9 Mb and 3.1 Mb, with 46.35% and 46.31% GC contents, respectively.
November 2, 2017: Genome Announcements
https://www.readbyqxmd.com/read/29029754/oral-pathology-patterns-in-late-farmers-of-the-central-andes-a-comparative-perspective-between-coastal-and-highland-populations
#4
Luis Pezo-Lanfranco, Arturo Peralta, Sonia Guillén, Sabine Eggers
Aiming at future comparisons with earlier hunter-gatherers or transitional populations, this paper intends to characterize and describe the oral pathology pattern of late agriculturalists from Central Andes dating to the Late Intermediate Period (LIP) and Inca periods (1000-1532 CE), and identify differences and/or similarities between coastal and highland populations. Although the botanical inventories of the LIP suggest carbohydrate-rich diets and similar components, it has been hypothesized that coastal and highland populations had, nevertheless, substantially different oral pathology patterns...
October 2017: Homo: Internationale Zeitschrift Für die Vergleichende Forschung Am Menschen
https://www.readbyqxmd.com/read/28987358/regulatory-efficacy-of-fermented-plant-extract-on-the-intestinal-microflora-and-lipid-profile-in-mildly-hypercholesterolemic-individuals
#5
Hui-Fang Chiu, Yen-Jung Chen, Yan-Ying Lu, Yi-Chun Han, You-Cheng Shen, Kamesh Venkatakrishnan, Chin-Kun Wang
In recent years, the use of fermented plant products to protect against various metabolic syndromes has been increasing enormously. The objective of this study was to check the regulatory efficacy of fermented plant extract (FPE) on intestinal microflora, lipid profile, and antioxidant status in mildly hypercholesterolemic volunteers. Forty-four mildly hypercholesterolemic individuals (cholesterol 180-220 mg/dL) were recruited and assigned to two groups: experimental or placebo. Volunteers were requested to drink either 60 mL of FPE or placebo for 8 weeks...
October 2017: Journal of Food and Drug Analysis
https://www.readbyqxmd.com/read/28941691/dynamic-profiling-of-different-ready-to-drink-fermented-dairy-products-a-comparative-study-using-temporal-check-all-that-apply-tcata-temporal-dominance-of-sensations-tds-and-progressive-profile-pp
#6
Erick A Esmerino, John C Castura, Juliana P Ferraz, Elson R Tavares Filho, Ramon Silva, Adriano G Cruz, Mônica Q Freitas, Helena M A Bolini
Despite the several differences in ingredients, processes and nutritional values, dairy foods as yogurts, fermented milks and milk beverages are widely accepted worldwide, and although they have their sensory profiling normally covered by descriptive analyses, the temporal perception involved during the consumption are rarely considered. In this sense, the present work aimed to assess the dynamic sensory profile of three categories of fermented dairy products using different temporal methodologies: Temporal Dominance of Sensations (TDS), Progressive Profiling (PP), Temporal CATA (TCATA), and compare the results obtained...
November 2017: Food Research International
https://www.readbyqxmd.com/read/28938785/growth-performance-and-gastrointestinal-responses-of-broiler-chickens-fed-corn-soybean-meal-diet-without-or-with-exogenous-epidermal-growth-factor-upon-challenge-with-eimeria
#7
E Kim, H Leung, N Akhtar, J Li, J R Barta, Y Wang, C Yang, E Kiarie
Epidermal growth factor (EGF), a protein known for its mitogenic and anti-apoptotic effects was fed to broiler chickens to evaluate growth performance, gastrointestinal measurements, and apparent retention (AR) of components upon challenge with Eimeria. A total of 216, d old male broiler chicks (Ross 708) were placed in cages (6 birds/cage) and allocated to treatments. The treatments were: 1) control (Lactotobacilli lactis fermentation supernatant without EGF), 2) 80 μg of EGF/kg BW/d, and 3) 160 μg of EGF/kg BW/d...
October 1, 2017: Poultry Science
https://www.readbyqxmd.com/read/28873727/impact-of-fermentation-conditions-on-the-quality-and-sensory-properties-of-a-probiotic-cupuassu-theobroma-grandiflorum-beverage
#8
Ana Lúcia Fernandes Pereira, Wallaff Sammk Corrêa Feitosa, Virgínia Kelly Gonçalves Abreu, Tatiana de Oliveira Lemos, Wesley Faria Gomes, Narendra Narain, Sueli Rodrigues
The aim of the study was to evaluate the conditions of fermentation pH and temperature and also the fermentation time of Lactobacillus casei in the cupuassu (tropical fruit native to the Brazilian Amazon) beverage. The sugars, organic acids, and antioxidant activity during the fermentation also were investigated. The sensory characteristics were also evaluated. Moreover, the effect of expectation on the acceptability of probiotic and symbiotic cupuassu beverages was rated under three conditions. The blind (consumers were informed that the samples were probiotic and symbiotic beverages and they tasted them); expected (only nutritional claims in short text were informed) and informed (consumers were asked to evaluate the product when they had nutritional information)...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28825541/determination-of-bovine-lactoferrin-in-food-by-hplc-with-a-heparin-affinity-column-for-sample-preparation
#9
Yin Zhang, Fei Lou, Wei Wu, Xin Dong, Jia Ren, Qiuguang Shen
An HPLC method was developed for the quantitative determination of bovine lactoferrin (bLF) in sterilized milk, modified milk, fermented milk, infant formula, adult formula, rice cereal, vitamin function drink, and protein powder products. bLF was first extracted with a phosphate buffer (pH 8), underwent cleanup in a heparin affinity column, and was detected by HPLC with a C4 column and diode-array detector at a wavelength of 280 nm. The proposed method provided a linear detection range of 10.0-1000 μg/mL with an LOD of 0...
January 1, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/28819993/lactobacillus-helveticus-fermented-milk-containing-lactononadecapeptide-nippltqtpvvvppflqpe-improves-cognitive-function-in-healthy-middle-aged-adults-a-randomised-double-blind-placebo-controlled-trial
#10
Kazuhito Ohsawa, Fumiya Nakamura, Naoto Uchida, Seiichi Mizuno, Hidehiko Yokogoshi
This study aimed to determine the effects of a Lactobacillus helveticus-fermented milk drink containing lactononadecapeptide (NIPPLTQTPVVVPPFLQPE) on the cognitive function of healthy middle-aged adults. A randomised, double-blind controlled study was conducted in healthy participants who were randomly assigned to receive a L. helveticus-fermented milk drink (190 g/day) or the equivalent amount of a placebo drink once a day for eight weeks. Cognitive function was evaluated using the Japanese version of the repeatable battery for the assessment of neuropsychological status (RBANS) test...
August 18, 2017: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/28811799/diversity-physiochemical-and-phylogenetic-analyses-of-bacteria-isolated-from-various-drinking-water-sources
#11
Neveen H Eid, Huda A Al Doghaither, Taha A Kumosani, Munazza Gull
OBJECTIVE: To evaluate the indigenous bacterial strains of drinking water from the most commercial water types including bottled and filtered water that are currently used in Saudi Arabia. METHODS: Thirty randomly selected commercial brands of bottled water were purchased from Saudi local markets. Moreover, samples from tap water and filtered water were collected in sterilized glass bottles and stored at 4°C. Biochemical analyses including pH, temperature, lactose fermentation test (LAC), indole test (IND), methyl red test (MR), Voges-Proskauer test (VP), urease test (URE), catalase test (CAT), aerobic and anaerobic test (Ae/An) were measured...
May 2017: Pakistan Journal of Medical Sciences Quarterly
https://www.readbyqxmd.com/read/28811221/is-the-hype-around-the-reproductive-health-claims-of-maca-lepidium-meyenii-walp-justified
#12
REVIEW
Shruti Beharry, Michael Heinrich
ETHNOPHARMACOLOGICAL RELEVANCE: Maca - Lepidium meyenii Walp. has been cultivated and used by Andean people for over 1300-2000 years in Peru as food and medicine. Starting in the late 1990's it has developed into an important herbal medicine in China and is now cultivated there widely, too AIM OF STUDY: This study aims to provide an insight into the emergence of maca on the global market as an alternative remedy to treat reproductive health related problems in both men and women and to critically assess these health claims...
January 30, 2018: Journal of Ethnopharmacology
https://www.readbyqxmd.com/read/28790923/gut-microbiome-response-to-sucralose-and-its-potential-role-in-inducing-liver-inflammation-in-mice
#13
Xiaoming Bian, Liang Chi, Bei Gao, Pengcheng Tu, Hongyu Ru, Kun Lu
Sucralose is the most widely used artificial sweetener, and its health effects have been highly debated over the years. In particular, previous studies have shown that sucralose consumption can alter the gut microbiota. The gut microbiome plays a key role in processes related to host health, such as food digestion and fermentation, immune cell development, and enteric nervous system regulation. Inflammation is one of the most common effects associated with gut microbiome dysbiosis, which has been linked to a series of human diseases, such as diabetes and obesity...
2017: Frontiers in Physiology
https://www.readbyqxmd.com/read/28749420/physicochemical-and-sensorial-characterization-of-honey-spirits
#14
Ofélia Anjos, David Frazão, Ilda Caldeira
Distilled spirits are usually made from fermented sugar-based materials, such as wines or fermented fruits, but other products can be used, namely berries or honey. In this work, an evaluation of honey spirits is done based on its physicochemical and sensory characteristics. Fourteen honey spirit samples of different brands of honey spirit were purchased at the market and from artisan Portuguese producers. Several analytical determinations, namely alcoholic strength, dry matter, density, total acidity, chromatic characteristics, methanol, acetaldehyde, ethyl acetate and higher alcohols were done to characterize all samples...
July 27, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28703961/effect-of-addition-of-wild-garlic-allium-ursinum-on-the-quality-of-kefirs-from-sheep-s-milk
#15
Agata Znamirowska, Katarzyna Szajnar, Przemysław Rożek, Dorota Kalicka, Piotr Kuźniar, Paweł Hanus, Krzysztof Kotula, Marcin Obirek, Maciej Kluz
BACKGROUND: Sheep’s milk has a high content of total solids, which qualifies it as a very good raw material for the production of fermented milk drinks. Currently, there are commercially produced kefirs and yogurts from sheep’s milk in the countries of the Mediterranean region. The growing interest in the consumption of these products is justified not only by their taste merits, but also because of their health-promoting proper- ties. The aim of the present study was to determine the effect of the addition of 1% of lyophilized wild garlic powder on the properties of kefirs from sheep’s milk...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28702019/functional-resilience-and-response-to-a-dietary-additive-kefir-in-models-of-foregut-and-hindgut-microbial-fermentation-in-vitro
#16
Gabriel de la Fuente, Eleanor Jones, Shann Jones, Charles J Newbold
Stability in gut ecosystems is an important area of study that impacts on the use of additives and is related with several pathologies. Kefir is a fermented milk drink made with a consortium of yeast and bacteria as a fermentation starter, of which the use as additive in companion and livestock animals has increased in the last few years. To investigate the effect of kefir milk on foregut and hindgut digestive systems, an in vitro approach was followed. Either rumen fluid or horse fecal contents were used as a microbial inoculate and the inclusion of kefir (fresh, autoclaved, or pasteurized) was tested...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28679372/fermented-herbal-formula-kiom-ma-128-protects-against-acute-colitis-induced-by-dextran-sodium-sulfate-in-mice
#17
Dong-Gun Kim, Mi-Ra Lee, Jae-Myung Yoo, Kwang-Il Park, Jin-Yeul Ma
BACKGROUND: Colitis is a well-known subtype of inflammatory bowel disease and is caused by diverse factors. Previous research has shown that KIOM-MA elicits anti-inflammatory and anti-allergic effects on various diseases. KIOM-MA-128, our novel herbal formula, was generated from KIOM-MA using probiotics to improve the therapeutic efficacy. We investigated whether KIOM-MA-128 has protective activity in a mouse model of acute colitis induced by dextran sodium sulfate (DSS). METHODS: Colitis was induced by DSS administered to ICR mice in drinking water...
July 5, 2017: BMC Complementary and Alternative Medicine
https://www.readbyqxmd.com/read/28597810/fungi-as-a-source-of-food
#18
Joëlle Dupont, Sylvie Dequin, Tatiana Giraud, François Le Tacon, Souhir Marsit, Jeanne Ropars, Franck Richard, Marc-André Selosse
In this article, we review some of the best-studied fungi used as food sources, in particular, the cheese fungi, the truffles, and the fungi used for drink fermentation such as beer, wine, and sake. We discuss their history of consumption by humans and the genomic mechanisms of adaptation during artificial selection.
June 2017: Microbiology Spectrum
https://www.readbyqxmd.com/read/28591244/influence-of-drinking-a-probiotic-fermented-milk-beverage-containing-bifidobacterium-animalis-on-the-symptoms-of-constipation
#19
RANDOMIZED CONTROLLED TRIAL
Thaís Rodrigues Moreira, Daiane Leonhardt, Simara Rufatto Conde
BACKGROUND: Constipation is a chronic problem in many patients all over the world. OBJECTIVE: - To evaluate the effect of consumption of a probiotic fermented milk beverage containing Bifidobacterium animalis on the symptoms of constipation. METHODS: - This randomized, double-blind controlled trial included 49 female patients aged 20 to 50 years and diagnosed with constipation according to the ROME III criteria (Diagnostic Criteria for Functional Gastrointestinal Disorders) and the Bristol Stool Form Scale...
July 2017: Arquivos de Gastroenterologia
https://www.readbyqxmd.com/read/28576377/microbiological-biochemical-and-functional-aspects-of-sugary-kefir-fermentation-a-review
#20
REVIEW
Fernanda Assumpção Fiorda, Gilberto Vinicius de Melo Pereira, Vanete Thomaz-Soccol, Sudip Kumar Rakshit, Maria Giovana Binder Pagnoncelli, Luciana Porto de Souza Vandenberghe, Carlos Ricardo Soccol
Sugary kefir beverage is produce by fermenting raw sugar solution with kefir grains, the latter consisting of polysaccharide and microorganisms. This beverage, with great consumption in countries such as USA, Japan, France, and Brazil, represents a promising market to functional cultured drinks. This paper reviews the microbial diversity and interaction, kinetics, safety, and bioactivities of sugary kefir fermentation. The literature reviewed here demonstrates that sugary kefir possesses a similar microbial association relative to traditional milk kefir fermentation, especially among lactic acid bacteria and yeast species, such as Lactobacillus, Leuconostoc, Kluyveromyces, Pichia, and Saccharomyces...
September 2017: Food Microbiology
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