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Fermented food

Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Mani Iyer Prasanth, Chaiyavat Chaiyasut
In general, fermented foods (FFs) are considered as functional foods. Since the awareness about the health benefits of FFs has increased, the consumption of FF also improved significantly in recent decades. Diabetes is one of the leading threats of the health span of an individual. The present manuscript details the general methods of the production of FFs, and the results of various studies (in vitro, in vivo, and clinical studies) on the antidiabetic properties of FFs. The fermentation method and the active microbes involved in the process play a crucial role in the functional properties of FFs...
December 13, 2018: Nutrients
Kaidi Hu, Weiqin Deng, Yuanting Zhu, Kai Yao, Jinyong Li, Aiping Liu, Xiaolin Ao, Likou Zou, Kang Zhou, Li He, Shujuan Chen, Yong Yang, Shuliang Liu
Beta-cypermethrin (β-CY) and its major metabolite 3-phenoxybenzoic acid (3-PBA) spread extensively in the environment because of utilization in agricultural and home formulations, exerting negative impact on environment as well as human health. Several golden flower fungi were isolated from fu brick tea, by which the biodegradation of β-CY and 3-PBA was evaluated, turning out strain Eurotium cristatum ET1 had the highest capacity. Furthermore, β-CY and 3-PBA degradation rates were positively correlated with biomass of E...
December 12, 2018: MicrobiologyOpen
Jiao Xue, Shisheng Tong, Zhaorun Wang, Ping Liu
Polysaccharides from the fungus Inonotus obliquus have been found to be biologically active. In this study, we carried out a preliminary characterisation and assessment of the hypoglycaemic activities of the polysaccharides (IOEP) from Inonotus obliquus obtained by liquid fermentation. Two polysaccharides, IOEP1 and IOEP2, were isolated from IOEP. IOEP1, with a molecular weight of 20 KDa, was mainly composed of galatose and mannose, while IOEP2, with a molecular weight of 200 KDa, was mainly composed of arabinose...
December 10, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Linfu He, Wenjing Shi, Xiaocui Liu, Xiaohuan Zhao, Zhicai Zhang
Isaria cicadae , a medicinal food fungus, is a fruit from Paecilomyces cicadae . In this study, we purified ergosterol peroxide (EP) from the fermentation broth of P. cicadae and investigated its effects on renal cell carcinoma (RCC) cells, in vitro. EP was purified from P. cicadae fermentation broth. The human RCC cell line 786-0 was used to analyze the anticancer mechanism of EP and inhibit its effect on cancer cell proliferation, in vitro. EP with a validated structure showed a yield rate of 20.1 mg/L and a purity of 96%...
December 7, 2018: International Journal of Molecular Sciences
Karolina Skonieczna-Żydecka, Elżbieta Grochans, Dominika Maciejewska, Małgorzata Szkup, Daria Schneider-Matyka, Anna Jurczak, Igor Łoniewski, Mariusz Kaczmarczyk, Wojciech Marlicz, Maja Czerwińska-Rogowska, Justyna Pełka-Wysiecka, Karolina Dec, Ewa Stachowska
Short chain fatty acids (SCFAs) being produced during fermentation of non-digestible polysaccharides are regulatory compounds with the potential to influence inflammatory, as well as emotional state and cognition through the gut⁻brain axis. We analyzed the association between stool concentration of SCFAs (acetic acid (C 2:0), propionic acid (C 3:0), isobutyric acid (C 4:0 i ), butyric acid (C 4:0 n ), isovaleric acid (C 5:0 i ) valeric acid (C 5:0 n ), isocaproic acid (C 6:0 i ), caproic acid, and (C 6:0 n ) heptanoic acid (C 7:0)) and depressive symptoms among women and looked for the potential confounders of microbiota byproduct synthesis...
December 7, 2018: Nutrients
Pul-Eip Lee, Yuhoon Hwang, Tae-Jin Lee
Fermentation of food waste in the presence of different concentrations of salt (Na⁺) and ammonia was conducted to investigate the interrelation of Na⁺ and ammonia contents for bio-hydrogen production. Analysis of the experimental results showed that the peak hydrogen production differed according to the ammonia and Na⁺ concentration. The peak hydrogen productions achieved were (97.60, 91.94, and 49.31) mL/g COD at (291.41, 768.75, and 1,037.89) mg-N/L of ammonia and (600, 1,000, and 4,000) mg-Na⁺/L of salt concentration, respectively...
December 7, 2018: Journal of Microbiology and Biotechnology
Hiroyuki Fukami, Taro Ueda, Nobuya Matsuoka
Compound K (CK) is a metabolite of a saponin in Panax ginseng, formed from ginsenoside, a triterpenoid glycoside, by human intestinal bacteria. Lactobacillus paracasei A221 isolated from fermented food can hydrolyze (deglycosylate) the main ginsenoside, ginsenoside Rb1, and generate CK. However, the pharmacokinetics of L. paracasei A221 fermented ginseng (FG) and nonfermented ginseng (NFG) have not been investigated so far. The aim of this study was to investigate the pharmacokinetics of CK after oral administration of single doses of FG and NFG in healthy Japanese adults...
December 13, 2018: Journal of Medicinal Food
Yuanyuan Sha, Yatao Zhang, Yibin Qiu, Zongqi Xu, Sha Li, Xiaohai Feng, Mingxuan Wang, Hong Xu
Low-molecular-weight poly-γ-glutamic acid (LMW-γ-PGA) has attracted much attention owing to its great potential in food, agriculture, medicine and cosmetics. Current methods of LMW-γ-PGA production, including enzymatic hydrolysis, are associated with low operational stability. Here, an efficient method for stable biosynthesis of LMW-γ-PGA was conceived by overexpression of γ-PGA hydrolase in Bacillus amyloliquefaciens NB. To establish stable expression of γ-PGA hydrolase (PgdS) during fermentation, a novel plasmid pNX01 was constructed with a native replicon from endogenous plasmid p2Sip, showing a loss rate of 4% after 100 consecutive passages...
December 13, 2018: Journal of Agricultural and Food Chemistry
Beatrice Bernardi, Yeseren Kayacan, Jürgen Wendland
Non- Saccharomyces species have been recognized for their beneficial contribution to fermented food and beverages based on their volatile compound formation and their ability to ferment glucose into ethanol. At the end of fermentation brewer's yeast flocculate which provides an easy means of separation of yeasts from green beer. Flocculation in Saccharomyces cerevisiae requires a set of flocculation genes. These FLO -genes, FLO1 , FLO5 , FLO9 , FLO10 , and FLO11 , are located at telomeres and transcription of these adhesins is regulated by Flo8 and Mss11...
2018: Frontiers in Genetics
Ronald R Navarro, Yuichiro Otsuka, Masanobu Nojiri, Shigehiro Ishizuka, Masaya Nakamura, Kazuhiro Shikinaka, Kenji Matsuo, Kei Sasaki, Ken Sasaki, Kazuhide Kimbara, Yutaka Nakashimada, Junichi Kato
BACKGROUND: Large-scale processing of lignocellulosics for glucose production generally relies on high temperature and acidic or alkaline conditions. However, extreme conditions produce chemical contaminants that complicate downstream processing. A method that mainly rely on mechanical and enzymatic reaction completely averts such problem and generates unmodified lignin. Products from this process could find novel applications in the chemicals, feed and food industry. But a large-scale system suitable for this purpose is yet to be developed...
December 12, 2018: BMC Biotechnology
Shuying Gu, Jingen Li, Bingchen Chen, Tao Sun, Qian Liu, Dongguang Xiao, Chaoguang Tian
Background: Fumaric acid is widely used in food and pharmaceutical industries and is recognized as a versatile industrial chemical feedstock. Increasing concerns about energy and environmental problems have resulted in a focus on fumaric acid production by microbial fermentation via bioconversion of renewable feedstocks. Filamentous fungi are the predominant microorganisms used to produce organic acids, including fumaric acid, and most studies to date have focused on Rhizopus species...
2018: Biotechnology for Biofuels
Elizaveta Anisimova, Dina Yarullina
Lactobacillus fermentum colonizing gastrointestinal and urogenital tracts of humans and animals is widely used in manufacturing of fermented products and as probiotics. These bacteria may function as vehicles of antibiotic resistance genes, which can be transferred to pathogenic bacteria. Therefore, monitoring and control of transmissible antibiotic resistance determinants in these microorganisms is necessary to approve their safety status. The aim of this study was to characterize erythromycin and tetracycline resistance of L...
2018: International Journal of Microbiology
Daisuke Kyoui, Natsumi Mikami, Hiroyuki Yamamoto, Taketo Kawarai, Hirokazu Ogihara
Kabura-zushi is a traditional Japanese fermented food made from yellowtail, rice, salt, and kōji. In this study, the complete genomic sequence of Lactobacillus curvatus NFH-Km12, isolated from this unique food, is reported. NFH-Km12 has a 1.9-Mbp chromosome and contains 5 plasmids.
July 2018: Microbiology resource announcements
Yu Anne Yap, Eliana Mariño
The rising global incidence of autoimmune and inflammatory conditions can be attributed to changes in the large portion of the immune system that belongs to our gastrointestinal tract (GI). The intestinal immune system serves as a gatekeeper to prevent pathogenic invasions and to preserve a healthier gut microbiota. The gut microbiota has been increasingly studied as a fundamental contributor to the state of health and disease. From food fermentation, the gut microbiota releases metabolites or short chain fatty acids (SCFAs), which have anti-inflammatory properties and preserve gut homeostasis...
2018: Frontiers in Immunology
Roman M Prechtl, Dorothee Janßen, Jürgen Behr, Christina Ludwig, Bernhard Küster, Rudi F Vogel, Frank Jakob
Lactobacillus (L.) sakei belongs to the dominating lactic acid bacteria in indigenous meat fermentations, while diverse strains of this species have also been isolated from plant fermentations. We could recently show, that L. sakei TMW 1.411 produces a high molecular weight dextran from sucrose, indicating its potential use as a dextran forming starter culture. However, the general physiological response of L. sakei to sucrose as carbohydrate source has not been investigated yet, especially upon simultaneous dextran formation...
2018: Frontiers in Microbiology
Amira M Embaby, Mohamed N Hussein, Ahmed Hussein
The present study underlines a statistically optimized, low cost, effective approach for efficient co-valorization of two non-efficiently utilized, highly accumulated, raw agro-industrial wastes: corn cob and glycerol for co-production of natural biopigments: monascus orange and red pigments by the aid of Monascus purpureus strain ATCC 16436. A three step sequential, statistical modeling approach: one variable at a time (OVAT), Plackett-Burman design (PBD), and central composite design (CCD) was employed to optimize the production of monascus pigments using co-solid state fermentation of the two raw agro-industrial wastes...
2018: PloS One
Quan Zou, Honglin Xiang, Jianguo Jiang, Dean Li, Aikelaimu Aihemaiti, Feng Yan, Nuo Liu
Food waste (FW) is environmentally unfriendly and decays easily under ambient conditions. Vanadium (V) and chromium (Cr) contamination in soils has become an increasing concern due to risks to human health and environmental conservation. Volatile fatty acids (VFAs) derived from FW was applied as soil washing agent to treat V and Cr-contaminated soil collected from a former V smelter site in this work. The Community Bureau of Reference (BCR) three-step sequential extraction procedure was used to identify geochemical fractions of V and Cr influencing their mobility and biological toxicity...
December 6, 2018: Journal of Environmental Management
Steven Wainaina, Mohsen Parchami, Amir Mahboubi, Ilona Sárvári Horváth, Mohammad J Taherzadeh
Volatile fatty acids (VFAs) are the key intermediates from anaerobic digestion (AD) process that can be a platform to synthesize products of higher value than biogas. However, some obstacles still exist that prevent large-scale production and application of VFAs, key among them being the difficulty in recovering the acids from the fermentation medium and low product yields. In this study, a novel anaerobic immersed membrane bioreactor (iMBR) with robust cleaning capabilities, which incorporated frequent backwashing to withstand the complex AD medium, was designed and applied for production and in situ recovery of VFAs...
December 3, 2018: Bioresource Technology
Julie M Kapp, Walton Sumner
PURPOSE: Kombucha tea, a fermented beverage, has recently become popular in the United States as part of the functional food movement. This popularity is likely driven by its touted health benefits, coupled with the recent scientific movement investigating the role of the microbiome on human health. The purpose of this systematic review is to describe the literature related to empirical health benefits of kombucha as identified from human subjects research. METHODS: In July 2018, we searched the term "kombucha" for all document types in the following databases across all available years: PubMed, Scopus, and Ovid...
November 10, 2018: Annals of Epidemiology
Heidi M Staudacher, Amy N Nevin
No abstract text is available yet for this article.
January 2019: Lancet. Gastroenterology & Hepatology
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