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Fermented drink

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https://www.readbyqxmd.com/read/28335441/dietary-intake-of-individual-free-and-intrinsic-sugars-and-food-sources-in-the-spanish-population-findings-from-the-anibes-study
#1
Emma Ruiz, Paula Rodriguez, Teresa Valero, José M Ávila, Javier Aranceta-Bartrina, Ángel Gil, Marcela González-Gross, Rosa M Ortega, Lluis Serra-Majem, Gregorio Varela-Moreiras
The consumption of total and individual sugars is controversial and little is known about consumption and dietary sources in Spain. The purpose was to examine free and intrinsic sugar intake and food and beverage sources. The ANIBES Study (Anthropometry, Intake and Energy Balance in Spain), a cross-sectional study of a representative sample of the Spanish population (9-75 years old; n = 2009) carried out in 2013, was used. Food and beverage records were obtained by a three-day dietary record by using a tablet device...
March 14, 2017: Nutrients
https://www.readbyqxmd.com/read/28273963/benefits-of-alcohol-on-arsenic-toxicity-in-rats
#2
Purnima Singh, Shubha Ranjan Dutta, Deepak Passi, Jaya Bharti
INTRODUCTION: It has been demonstrated earlier that exposure to ethanol and/or arsenic compounds (such as sodium arsenite) produces toxic effects as shown by both in vitro and in vivo experiments. Chronic exposure of humans to arsenic through drinking water, pesticides or consumption of alcoholic beverages has produced major health problem and concern in recent years. Water being one of the main ingredients for alcohol formation (beer fermentation process) can lead to contamination with arsenic...
January 2017: Journal of Clinical and Diagnostic Research: JCDR
https://www.readbyqxmd.com/read/28262186/urine-methanol-concentration-and-alcohol-hangover-severity
#3
M Mackus, A J A E Van de Loo, G A H Korte-Bouws, R H P Van Neer, X Wang, T T Nguyen, K A Brookhuis, J Garssen, J C Verster
BACKGROUND: Congeners are substances, other than ethanol, that are produced during fermentation. Previous research found that the consumption of congener-rich drinks contributes to the severity of alcohol hangover. Methanol is such a congener that has been related to alcohol hangover. Therefore, the aim of this study was to examine the relationship between urine methanol concentration and alcohol hangover severity. METHODS: N = 36 healthy social drinkers (22 females, 14 males), aged 18-30 years old, participated in a naturalistic study, comprising a hangover day and a control day (no alcohol consumed the previous day)...
March 2017: Alcohol
https://www.readbyqxmd.com/read/28241975/chronic-administration-of-the-soluble-nonbacterial-fraction-of-kefir-attenuates-lipid-deposition-in-ldlr-mice
#4
Adriélly F Santanna, Placielle F Filete, Ewelyne M Lima, Marcella L Porto, Silvana S Meyrelles, Elisardo C Vasquez, Denise C Endringer, Dominik Lenz, Dulcineia S P Abdalla, Thiago M C Pereira, Tadeu U Andrade
OBJECTIVES: Kefir is obtained by the action of acidic bacteria and yeasts that exist in symbiotic association in kefir grains. Recently, this fermented milk drink has been recommended for the treatment of several clinical conditions, such as inflammatory, gastrointestinal, or cardiovascular-related diseases, or a combination of these diseases. However, its effects on atherosclerosis are not yet clear. The aim of this study was to prove that chronic treatment with a soluble, nonbacterial fraction of kefir could reduce the progression of atherosclerosis in low-density lipoprotein receptor-deficient (LDLr(-/-)) mice...
March 2017: Nutrition
https://www.readbyqxmd.com/read/28222814/milk-kefir-nutritional-microbiological-and-health-benefits
#5
Damiana D Rosa, Manoela M S Dias, Łukasz M Grześkowiak, Sandra A Reis, Lisiane L Conceição, Maria do Carmo G Peluzio
Kefir is fermented milk produced from grains that comprise a specific and complex mixture of bacteria and yeasts that live in a symbiotic association. The nutritional composition of kefir varies according to the milk composition, the microbiological composition of the grains used, the time/temperature of fermentation and storage conditions. Kefir originates from the Caucasus and Tibet. Recently, kefir has raised interest in the scientific community due to its numerous beneficial effects on health. Currently, several scientific studies have supported the health benefits of kefir, as reported historically as a probiotic drink with great potential in health promotion, as well as being a safe and inexpensive food, easily produced at home...
February 22, 2017: Nutrition Research Reviews
https://www.readbyqxmd.com/read/28100603/digestion-resistant-dextrin-derivatives-are-moderately-digested-in-the-small-intestine-and-contribute-more-to-energy-production-than-predicted-from-large-bowel-fermentation-in-rats
#6
Takashi Kondo, Kei Handa, Tomomi Genda, Shingo Hino, Norihisa Hamaguchi, Tatsuya Morita
BACKGROUND: Digestion-resistant dextrin derivatives (DRDDs), including resistant maltodextrin (RM), polydextrose, and resistant glucan (RG), have been developed as low-energy foods. However, data on the resistance of DRDDs to small-intestinal digestion are scarce. OBJECTIVE: We sought to determine the site and extent of DRDD breakdown in the rat intestine and to predict its energy contributions. METHODS: In vitro small-intestinal resistance of DRDDs was evaluated by the AOAC method for dietary fiber measurement and by artificial digestion with the use of pancreatic α-amylase and brush-boarder membrane vesicles...
January 18, 2017: Journal of Nutrition
https://www.readbyqxmd.com/read/28071022/research-on-the-effect-of-culture-time-on-the-kombucha-tea-beverage-s-antiradical-capacity-and-sensory-value
#7
Anna Gramza-Michałowska, Bartosz Kulczyński, Yuan Xindi, Małgorzata Gumienna
BACKGROUND: Recent consumption trends shows high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast and lactic acid bacteria. The main antioxidants in tea leaves are polyphenols, the consumption of which is proven to be beneficial for human health, e.g. protecting from reactive oxygen species (ROS). The aim of the present research was to evaluate antiradical activity, total polyphenol content (TPC) and sensory value of kombucha tea brews...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071015/the-changes-of-proteins-fractions-shares-in-milk-and-fermented-milk-drinks
#8
Genowefa Bonczar, Maria Walczycka, Iwona Duda
BACKGROUND: The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with different starter cultures (both traditional and probiotic). After incubation, the yoghurt, kefir, acidified milk, fermented Bifidobacterium bifidum drink and Lactobacillus acidophillus drink were chilled for 14 days to observe the changes which occurred. METHODS: The research materials were raw and pasteurised milk, as well as fermented milk- based drinks...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28053615/antioxidant-and-hepatoprotective-effects-of-fermented-red-ginseng-against-high-fat-diet-induced-hyperlipidemia-in-rats
#9
Myeong-Hwan Kim, Eun-Jin Lee, Jeong-Mu Cheon, Ki-Jun Nam, Tae-Ho Oh, Kil-Soo Kim
This study was performed to investigate the antioxidant and hepatoprotective effects of fermented red ginseng (Panax ginseng C.A. Meyer; FRG) on high-fat diet-induced hyperlipidemia in rats. Sprague-Dawley rats were divided into four groups of seven: normal control, NC; high-fat diet control, HFC; high-fat diet-0.5% FRG, HF-FRGL; and high-fat diet-1% FRG, HF-FRGH. All rats were fed a high-fat diet for eight weeks, except those in the NC group, while rats in the FRG treatment groups received drinking water containing 0...
December 2016: Laboratory Animal Research
https://www.readbyqxmd.com/read/28049264/recovery-of-lactobacillus-casei-strain-shirota-lcs-from-the-intestine-of-healthy-vietnamese-adults-after-intake-of-fermented-milk
#10
Truong Tuyet Mai, Duong Van Hop, Trinh Thi Van Anh, Nguyen Thi Lam
To demonstrate the gastrointestinal survival of Lactobacillus casei strain Shirota (LcS) in healthy Vietnamese adults, a fermented milk drink containing LcS was administered daily for 14 days. Twenty-six healthy Vietnamese adults took part in the study. Each participant consumed 65 mL of a fermented milk drink containing LcS daily for 14 days. The drink contained a dose of 10 8 CFU/mL LcS. Fecal samples were collected before, during and after consuming the fermented milk drink. LcS was confirmed by culture and ELISA...
January 2017: Asia Pacific Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/27966574/acute-increases-in-serum-colonic-short-chain-fatty-acids-elicited-by-inulin-do-not-increase-glp-1-or-pyy-responses-but-may-reduce-ghrelin-in-lean-and-overweight-humans
#11
S Rahat-Rozenbloom, J Fernandes, J Cheng, T M S Wolever
BACKGROUND: Colonic fermentation of dietary fibre to short-chain fatty acids (SCFA) influences appetite hormone secretion in animals, but SCFA production is excessive in obese animals. This suggests there may be resistance to the effect of SCFA on appetite hormones in obesity. OBJECTIVES: To determine the effects of inulin (IN) and resistant starch (RS) on postprandial SCFA, and gut hormone (glucagon-like peptide (GLP-1), peptide-tyrosine-tyrosine (PYY) and ghrelin) responses in healthy overweight/obese (OWO) vs lean (LN) humans...
December 14, 2016: European Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/27966565/the-acute-effects-of-inulin-and-resistant-starch-on-postprandial-serum-short-chain-fatty-acids-and-second-meal-glycemic-response-in-lean-and-overweight-humans
#12
S Rahat-Rozenbloom, J Fernandes, J Cheng, G B Gloor, T M S Wolever
BACKGROUND/OBJECTIVES: Colonic fermentation of dietary fiber to short-chain fatty acids (SCFA) may protect against obesity and diabetes, but excess production of colonic SCFA has been implicated in the promotion of obesity. We aimed to compare the effects of two fermentable fibers on postprandial SCFA and second-meal glycemic response in healthy overweight or obese (OWO) vs lean (LN) participants. SUBJECTS/METHODS: Using a randomized crossover design, 13 OWO and 12 LN overnight fasted participants were studied for 6 h on three separate days after consuming 300 ml water containing 75 g glucose (GLU) as control or with 24 g inulin (IN) or 28 g resistant starch (RS)...
February 2017: European Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/27956491/fermentation-assays-reveal-differences-in-sugar-and-off-flavor-metabolism-across-different-brettanomyces-bruxellensis-strains
#13
Sam Crauwels, Filip Van Opstaele, Barbara Jaskula-Goiris, Jan Steensels, Christel Verreth, Lien Bosmans, Caroline Paulussen, Beatriz Herrera-Malaver, Ronnie de Jonge, Jessika De Clippeleer, Kathleen Marchal, Gorik De Samblanx, Kris A Willems, Kevin J Verstrepen, Guido Aerts, Bart Lievens
Brettanomyces (Dekkera) bruxellensis is an ascomycetous yeast of major importance in the food, beverage and biofuel industry. It has been isolated from various man-made ecological niches that are typically characterized by harsh environmental conditions such as wine, beer, soft drink etc. Recent comparative genomics studies revealed an immense intraspecific diversity, but it is still unclear whether this genetic diversity also leads to systematic differences in fermentation performance and (off-)flavor production, and to what extent strains have evolved to match their ecological niche...
December 11, 2016: FEMS Yeast Research
https://www.readbyqxmd.com/read/27941940/kefir-peptides-prevent-high-fructose-corn-syrup-induced-non-alcoholic-fatty-liver-disease-in-a-murine-model-by-modulation-of-inflammation-and-the-jak2-signaling-pathway
#14
H L Chen, T C Tsai, Y C Tsai, J W Liao, C C Yen, C M Chen
OBJECTIVE: In recent years, people have changed their eating habits, and high-fructose-containing bubble tea has become very popular. High-fructose intake has been suggested to be a key factor that induces non-alcoholic fatty liver disease (NAFLD). Kefir, a fermented milk product composed of microbial symbionts, has demonstrated numerous biological activities, including antibacterial, antioxidant and immunostimulating effects. The present study aims to evaluate the effects of kefir peptides on high-fructose-induced hepatic steatosis and the possible molecular mechanism...
December 12, 2016: Nutrition & Diabetes
https://www.readbyqxmd.com/read/27937042/prevention-of-hypertension-induced-vascular-dementia-by-lactobacillus-paracasei-subsp-paracasei-ntu-101-fermented-products
#15
Meng-Chun Cheng, Tzu-Ming Pan
CONTEXT: Numerous etiological studies have established positive clinical association between hypertension and vascular dementia (VaD). Lactobacillus paracasei subsp. paracasei NTU 101-fermented products have been shown to decrease vascular risk factors such as hypertension, atherosclerosis, hyperlipidemia and obesity. OBJECTIVE: This study investigated the effect of ethanol extract of Lactobacillus paracasei subsp. paracasei NTU 101-fermented products (NTU101F) in hypertension-induced VaD in rats...
December 2017: Pharmaceutical Biology
https://www.readbyqxmd.com/read/27912750/fermented-barley-and-soybean-bs-mixture-enhances-intestinal-barrier-function-in-dextran-sulfate-sodium-dss-induced-colitis-mouse-model
#16
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
https://www.readbyqxmd.com/read/27902414/modulation-of-intestinal-barrier-function-to-ameliorate-salmonella-infection-in-mice-by-oral-administration-of-fermented-milks-produced-with-lactobacillus-plantarum-mtcc-5690-a-probiotic-strain-of-indian-gut-origin
#17
Namita Rokana, Rajbir Singh, Rashmi Hogarehalli Mallappa, Virender Kumar Batish, Sunita Grover
Probiotic Lactobacillus plantarum MTCC 5690, a probiotic strain of Indian gut origin, and milk formulations produced with the same were explored in this study as biotherapeutics by evaluating 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 the intestine. Infected mice fed with probiotic Dahi, fermented probiotic drink and sweetened fermented probiotic drink maintained the health and integrity of the intestinal epithelium as compared to those fed with PBS, milk, unfermented probiotic milk and Dahi...
December 2016: Journal of Medical Microbiology
https://www.readbyqxmd.com/read/27794202/simultaneous-delivery-of-antibiotics-neomycin-and-ampicillin-in-drinking-water-inhibits-fermentation-of-resistant-starch-in-rats
#18
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 1 g/L and neomycin 0.5 g/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...
March 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/27784945/production-of-star-fruit-alcoholic-fermented-beverage
#19
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
https://www.readbyqxmd.com/read/27770327/efficacy-of-indigenous-probiotic-lactobacillus-strains-to-reduce-cadmium-bioaccessibility%C3%A2-an-in-vitro-digestion-model
#20
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
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