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Fermented food

Aleksander Nikolaevich Nikitin, Ihar Anatoljevich Cheshyk, Galina Zenonovna Gutseva, Elena Aleksandrovna Tankevich, Masaki Shintani, Shuichi Okumoto
Soil microorganisms play an important role in determining the physical and chemical properties of soils. Soil microorganisms have both direct and indirect effects on the physical and chemical states of radionuclides and their availability for uptake by plant roots. Controlling the soil microorganisms to immobilize radionuclides is a promising strategy to reduce the content of radionuclides in the food chain. In this study, we evaluated the impact of effective microorganisms (EM) comprising lactic-acid bacteria, photosynthetic bacteria, and yeast on the transfer of 137 Cs into the aboveground biomass of barley and lettuce...
August 11, 2018: Journal of Environmental Radioactivity
Samson Baranzan Wayah, Koshy Philip
BACKGROUND: Emergence of antibiotic resistance and growing consumer trend towards foods containing biopreservatives stimulated the search for alternative antimicrobials. This research is aimed at characterizing, investigating the mechanism of action, scale up optimization and evaluating the biopreservative potential of a bacteriocin from Lactobacillus fermentum. RESULTS: Fermencin SA715 is a novel, broad-spectrum, non-pore-forming and cell wall-associated bacteriocin isolated from L...
August 13, 2018: Microbial Cell Factories
Vemana Gowd, Tao Bao, Liling Wang, Ying Huang, Shenghuizi Chen, Xiaodong Zheng, Sunliang Cui, Wei Chen
Blackberry fruit contains high levels of polyphenols particularly anthocyanins which contribute to its biological activities. Bioavailability of polyphenols especially anthocyanins is generally low, it has been proposed that metabolites from polyphenol biotransformation under colonic fermentation are components that exert health benefits. In this study, blackberry was subjected to simulated gastrointestinal digestion and gut microbiota fermentation at different time intervals (0-48 h) to study the changes in bioactive components, its antioxidant and antidiabetic activities...
December 15, 2018: Food Chemistry
Julia Kühn, Annett Schröter, Bernd M Hartmann, Gabriele I Stangl
Cocoa beans are susceptible to fungal contamination and often contain substantial amounts of ergosterol, the precursor to vitamin D2 . We hypothesized that sun-drying the fermented cocoa beans might lead to the conversion of ergosterol to vitamin D2 . We quantified vitamin D in cocoa and cocoa-based foods by liquid chromatography-tandem mass spectrometry. Here, we show that cocoa beans from different growing regions contain vitamin D2 . Particularly high vitamin D2 content was found in cocoa powder and butter...
December 15, 2018: Food Chemistry
Beatriz Martínez, Pilar García, Ana Rodríguez
To move towards a safer and more sustainable food production chain, natural antimicrobials have been traditionally applied to enhance safety. This is well exemplified by the use of bacteriocins, antimicrobial peptides synthesized by bacteria, as food biopreservatives. However, as knowledge on bacteriocin biology develops, novel functions beyond food preservation emerge and a shift towards health applications is positioning bacteriocins as anti-infectives and modulators of gut microbiota. On the other hand, bacteriophages, viruses infecting bacteria, have been long regarded as a threat for dairy fermentations...
August 8, 2018: Current Opinion in Biotechnology
Jan Christoph Peinemann, Lina Maja Maria Krenz, Daniel Pleissner
This communication elaborates on the use of seashell powder (SP) for the removal of phosphate from lactic acid-containing fermentation broth. Despite extensive past research regarding the application of SP for phosphate removal from wastewater, no information is available for solutions containing various organic compounds. In order to fill this knowledge gap, tests were performed with pure phosphate solution (PPS) and PPS containing 0.83 M of three alcohols, ethanol, propanol or 1,2-propanediol, or 0.83 M of three organic acids, acetic, propionic or lactic acid...
August 8, 2018: New Biotechnology
Mateusz Pallach, Flaviana Di Lorenzo, Fabio Alessandro Facchini, Djamel Gully, Eric Giraud, Francesco Peri, Katarzyna A Duda, Antonio Molinaro, Alba Silipo
Acetobacter pasteurianus is an acetic acid-producing Gram-negative bacterium commonly found associated with plants and plant products and widely used in the production of fermented foods, such as kefir and vinegar. Due to the acid conditions of the bacterium living habitat, uncommon structural features composing its cell envelope are expected. In the present work we have investigated the A. pasteurianus CIP103108 lipopolysaccharide (LPS) structure and immunoactivity. The structure of the lipid A and of two different O-polysaccharides was assessed...
August 8, 2018: International Journal of Biological Macromolecules
Guey-Horng Wang, Yi-Min Lin, Jong-Tar Kuo, Chia-Pei Lin, Chin-Feng Chang, Min-Chi Hsieh, Chiu-Yu Cheng, Ying-Chien Chung
Asparagus cochinchinensis root (ACR) is used in traditional Chinese medicine. In this study, ACR was first extracted with 25% ethyl acetate (EA) and then fermented by Aspergillus oryzae to enhance its antioxidant activity and evaluate its potential antityrosinase activity. The physiological activity and cytotoxicity of A. oryzae-fermented ACR extract, along with its antityrosinase activity and effects on melanogenic factor levels in human epidermal melanocytes (HEMs), were analyzed and compared with those of the unfermented extract...
August 7, 2018: Journal of Bioscience and Bioengineering
Tiehua Zhang, Yang Yang, Yuan Liang, Xu Jiao, Changhui Zhao
With the rapid development of modern society, many chronic diseases are increasing including diabetes, obesity, cardiovascular diseases, etc., which further cause an increased death rate worldwide. A high caloric diet with reduced natural polysaccharides, typically indigestible polysaccharides, is considered a health risk factor. With solid evidence accumulating that indigestible polysaccharides can effectively prevent and/or ameliorate symptoms of many chronic diseases, we give a narrative review of many natural polysaccharides extracted from various food resources which mainly contribute their health beneficial functions via intestinal fermentation...
August 9, 2018: Nutrients
Xiaojin Song, Jie Wang, Yanchao Wang, Yingang Feng, Qiu Cui, Yandu Lu
To improve the economic viability of Chlorella as feedstock for food commodities, a serial of concentrations of low-cost sweet sorghum juice (SSJ), alternative to glucose, were used for the fermentation of Chlorella pyrenoidosa. A high biomass and protein production (8.91 g L-1 biomass and 4.52 g L-1 protein) was revealed with 20% SSJ. To further increase productivity, heavy-ion irradiation-mediated mutagenesis was employed to create mutants where a strain K05, with desired phenotypes (increased biomass and protein production in pilot-scale fermentation), was screened...
August 4, 2018: Bioresource Technology
Seon Young Park, Robert M Binkley, Won Jun Kim, Mun Hee Lee, Sang Yup Lee
Astaxanthin is a reddish keto-carotenoid classified as a xanthophyll found in various microbes and marine organisms. As a powerful antioxidant having up to 100 times more potency than other carotenoids such as β-carotene, lutein, and lycopene, astaxanthin is a versatile compound utilized in animal feed, food pigment, health promotion and cosmetic industry. Here, we report development of metabolically engineered Escherichia coli capable of producing astaxanthin to a high concentration with high productivity...
August 7, 2018: Metabolic Engineering
Goutam Banerjee, Pritam Chattopadhyay
BACKGROUND: Biotechnological production of fragrances is a recent trend that has expanded rapidly in the last two decades. Vanillin is the second most demanded flavoring agent after saffron. Vanillin is extensively used in various applications, e.g., as a food additive in food and beverages and a masking agent in various pharmaceutical formulations. PRESENT PERSPECTIVE: Vanillin is also considered as a valuable product for other applications, such as metal plating and production of other flavoring agents, herbicides, ripening agents, antifoaming agents, and personal and home-use products (such as in deodorants, air fresheners, and floor polishing agents)...
August 9, 2018: Journal of the Science of Food and Agriculture
Ercan Küçükosmanoğlu, Evrim Özen, Sevgi Bilgiç Eltan, Mehmet Yaşar Özkars, Özlem Keskin
Objective Cow's milk allergy is the most common food allergy in childhood. Changes occur in the protein structure of milk during yogurt fermentation. This study aimed to determine whether children who are diagnosed with a cow's milk allergy can tolerate yogurt. Methods We performed a yogurt challenge test on 34 children who were diagnosed with a cow's milk allergy in our Pediatric Allergy Outpatient Clinic. The mean age of 24 male and 10 female children was 24 ± 13 months. Results A reaction was observed in 17 (50%) patients, whereas no reaction was observed in the other 17 (50%) during an oral yogurt challenge test that was performed in all of the 34 patients with a cow's milk allergy...
August 9, 2018: Journal of International Medical Research
Fabio S Pimenta, Maria Luaces-Regueira, Alyne Mm Ton, Bianca P Campagnaro, Manuel Campos-Toimil, Thiago Mc Pereira, Elisardo C Vasquez
The gut microbiota maintains a complex mutual interaction with different organs of the host. Whereas in normal conditions this natural community of trillions of microorganisms greatly contributes to the human health, gut dysbiosis is related with onset or worsening of diverse chronic systemic diseases. Thus, the reestablishment of gut microbiota homeostasis with consumption of prebiotics and probiotics may be a relevant strategy to prevent or attenuate several cardiovascular and metabolic complications. Among these functional foods, the synbiotic kefir, which is a fermented milk composed of a mixture of bacteria and yeasts, is currently the most used and has attracted the attention of health care professionals...
August 9, 2018: Cellular Physiology and Biochemistry
Paolo Usai-Satta, Massimo Bellini, Mariantonia Lai, Francesco Oppia, Francesco Cabras
BACKGROUND: Irritable bowel syndrome (IBS) is the most frequently diagnosed functional gastrointestinal disorder. It is characterised by abdominal pain, bloating and changes in bowel habits that can have a serious impact on the patient's quality of life. Treatment strategies are based on the nature and severity of the symptoms, the degree of functional impairment of the bowel habits, and the presence of psychosocial disorders. The purpose of this review is to update our current knowledge of therapeutic approach of this disorder...
August 7, 2018: Current Clinical Pharmacology
Javad Gharechahi, Ghasem Hosseini Salekdeh
Background: The diverse microbiome present in the rumen of ruminant animals facilitates the digestion of plant-based fiber. In this study, a shotgun metagenomic analysis of the microbes adhering to plant fiber in the camel rumen was undertaken to identify the key species contributing to lignocellulose degradation and short chain volatile fatty acids (VFA) fermentation. Results: The density of genes in the metagenome encoding glycoside hydrolases was estimated to be 25 per Mbp of assembled DNA, which is significantly greater than what has been reported in other sourced metagenomes, including cow rumen...
2018: Biotechnology for Biofuels
Jae-Suk Choi
Ginger (Zingiber officinale) has been widely used in traditional medicine, and as raw material for cosmetics, beverages, and health functional foods. However, some adverse effects of ginger have been reported. In addition, the hot and pungent taste of ginger leads to reduced consumption. To overcome these problems, methods for the production of fermented, steamed (or steamed-dried), aged, roasted and beopje ginger have been developed. This review provides an overview and summary of new ginger processing procedures, including methods to reduce the pungent flavor of ginger, extend shelf-life, increase the health-functional compound content, and improve safety...
August 6, 2018: Recent Patents on Food, Nutrition & Agriculture
Leda Roncoroni, Karla A Bascuñán, Luisa Doneda, Alice Scricciolo, Vincenza Lombardo, Federica Branchi, Francesca Ferretti, Bernardo Dell'Osso, Valeria Montanari, Maria Teresa Bardella, Luca Elli
A subset of patients with celiac disease (CD) on a gluten-free diet (GFD) reported the persistence of functional gastrointestinal disorders. Foods containing fermentable, oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) can trigger a broad range of gastrointestinal symptoms in sensitive individuals. We evaluated the effects of a low FODMAP diet (LFD) on gastrointestinal and psychological symptomatology in CD patients. A total of 50 celiac patients on GFDs and with persistence of gastrointestinal symptoms were included...
August 4, 2018: Nutrients
Juana I Mosele, Maria-Jose' Motilva, Iziar A Ludwig
Among cereals, barley (Hordeum vulgare L.) is notable for its high content of bioactives such as β-glucan and phenolic compounds, but it is not used as widely in human nutrition as wheat. To compare the impact of food formulation and processing on barley bioactives, crackers, cookies and fresh pasta were prepared combining wheat and barley flour. After quantification of β-glucan and PCs in the barley flour and barley-based products, their behaviour during in-vitro gastrointestinal digestion and colonic fermentation was studied...
August 6, 2018: Journal of Agricultural and Food Chemistry
Hyeon Ji Noh, Ji Eun Woo, Sang Yup Lee, Yu-Sin Jang
Butyl butyrate is widely used as a fragrance additive for foods and beverages. The first step in the currently used process is the production of precursors, including butanol and butyrate, from petroleum using chemical catalysts, followed by the conversion of precursors to butyl butyrate by immobilized lipase. In this work, we engineered Clostridium acetobutylicum for the selective, one-step production of butyl butyrate from glucose. C. acetobutylicum ATCC 824, possessing a strong carbon flux that yields butanol and butyryl-CoA, was selected as a host and was engineered by introducing alcohol acyltransferases (AATs) from Fragaria x ananassa (strawberry) or Malus sp...
August 3, 2018: Applied Microbiology and Biotechnology
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