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https://www.readbyqxmd.com/read/30342080/antioxidant-and-immunostimulatory-effect-of-potential-probiotic-lactobacillus-paraplantarum-sc61-isolated-from-korean-traditional-fermented-food-jangajji
#1
Sung-Ho Son, Seo-Jin Yang, Hye-Lin Jeon, Hyung-Seok Yu, Na-Kyoung Lee, Young-Seo Park, Hyun-Dong Paik
This study aimed to isolate and demonstrate their antioxidant and immunostimulatory activities of potential probiotics. The isolated strains, S. Pum19, SC28, and SC61 showed potential probiotic properties including stability in artificial gastric and bile conditions, non-production of β-glucuronidase, suitable antibiotic susceptibility, and attachment to intestinal cells. S. Pum19, SC28, and SC61 strains were identified as Leuconostoc citreum, Pediococcus pentosaceus, and Lactobacillus paraplantarum, respectively...
October 17, 2018: Microbial Pathogenesis
https://www.readbyqxmd.com/read/30340402/characterization-of-red-wine-proanthocyanidins-using-a-putative-proanthocyanidin-database-amide-hydrophilic-interaction-liquid-chromatography-hilic-and-time-of-flight-mass-spectrometry
#2
Scott Frost, Larry A Lerno, Jerry Zweigenbaum, Hildegarde Heymann, Susan E Ebeler
Proanthocyanidins are complex polymers of flavan-3-ol monomers and play a key sensory and health role in foods and beverages. We describe here a novel method for characterizing wine proanthocyanidins using a theoretical database comprised of the chemical formula and exact mass of 996 compounds. The database was constructed using the four primary grape and wine proanthocyanidin monomers: (epi)catechin, (epi)catechin-3- O -gallate, (epi)gallocatechin, and (epi)gallocatechin-3- O -gallate, each combined in all possible combinations up to a polymerization of 10...
October 18, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/30340371/characterization-of-mk%C3%A2-h%C3%A2-from-rhodococcus-sp-b7740-and-its-potential-antiglycation-capacity-measurements
#3
Yashu Chen, Qin Mu, Kai Hu, Mo Chen, Jifang Yang, Jigang Chen, Bijun Xie, Zhida Sun
Menaquinone (MK) has an important role in human metabolism as an essential vitamin (VK₂), which is mainly produced through the fermentation of microorganisms. MK₈(H₂) was identified to be the main menaquinone from Rhodococcus sp. B7740, a bacterium isolated from the arctic ocean. In this work, MK₈(H₂) (purity: 99.75%) was collected through a convenient and economic extraction process followed by high-speed countercurrent chromatography (HSCCC) purification. Additionally, high-resolution mass spectrometry (HRMS) was performed for further identification and the hydrogenation position of MK₈(H₂) (terminal unit) was determined using nuclear magnetic resonance (NMR) for the first time...
October 18, 2018: Marine Drugs
https://www.readbyqxmd.com/read/30340111/metataxonomic-comparison-between-internal-transcribed-spacer-and-26s-ribosomal-large-subunit-lsu-rdna-gene
#4
Jatziri Mota-Gutierrez, Ilario Ferrocino, Kalliopi Rantsiou, Luca Cocolin
Next-generation sequencing has been used to strengthen knowledge about taxonomic diversity and ecology of fungi within food ecosystems. However, primer amplification and identification bias could edge our understanding into the fungal ecology. The aim of this study is to compare the performance of two primer pairs over two nuclear ribosomal RNA (rRNA) regions of the fungal kingdom, namely the ITS2 and 26S regions. Fermented cocoa beans were employed as biological material and the fungal ecology during fermentation was studied using amplicon-based sequencing tools, making use of a manually curated 26S database constructed in this study, and validated with SILVA's database...
October 10, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/30340040/dysregulated-microbial-fermentation-of-soluble-fiber-induces-cholestatic-liver-cancer
#5
Vishal Singh, Beng San Yeoh, Benoit Chassaing, Xia Xiao, Piu Saha, Rodrigo Aguilera Olvera, John D Lapek, Limin Zhang, Wei-Bei Wang, Sijie Hao, Michael D Flythe, David J Gonzalez, Patrice D Cani, Jose R Conejo-Garcia, Na Xiong, Mary J Kennett, Bina Joe, Andrew D Patterson, Andrew T Gewirtz, Matam Vijay-Kumar
Dietary soluble fibers are fermented by gut bacteria into short-chain fatty acids (SCFA), which are considered broadly health-promoting. Accordingly, consumption of such fibers ameliorates metabolic syndrome. However, incorporating soluble fiber inulin, but not insoluble fiber, into a compositionally defined diet, induced icteric hepatocellular carcinoma (HCC). Such HCC was microbiota-dependent and observed in multiple strains of dysbiotic mice but not in germ-free nor antibiotics-treated mice. Furthermore, consumption of an inulin-enriched high-fat diet induced both dysbiosis and HCC in wild-type (WT) mice...
October 18, 2018: Cell
https://www.readbyqxmd.com/read/30337954/effect-of-ph-and-temperature-on-microbial-community-structure-and-carboxylic-acid-yield-during-the-acidogenic-digestion-of-duckweed
#6
Ozgul Calicioglu, Michael J Shreve, Tom L Richard, Rachel A Brennan
Background: Duckweeds (Lemnaceae) are efficient aquatic plants for wastewater treatment due to their high nutrient-uptake capabilities and resilience to severe environmental conditions. Combined with their rapid growth rates, high starch, and low lignin contents, duckweeds have also gained popularity as a biofuel feedstock for thermochemical conversion and alcohol fermentation. However, studies on the acidogenic anaerobic digestion of duckweed into carboxylic acids, another group of chemicals which are precursors of higher-value chemicals and biofuels, are lacking...
2018: Biotechnology for Biofuels
https://www.readbyqxmd.com/read/30337801/production-of-bioactive-ginsenoside-rg3-s-and-compound-k-using-recombinant-lactococcus-lactis
#7
Ling Li, Soo Jin Lee, Qiu Ping Yuan, Wan Taek Im, Sun Chang Kim, Nam Soo Han
Background: Ginsenoside Rg3(S) and compound K (C-K) are pharmacologically active components of ginseng that promote human health and improve quality of life. The aim of this study was to produce Rg3(S) and C-K from ginseng extract using recombinant Lactococcus lactis . Methods: L. lactis subsp. cremoris NZ9000 ( L. lactis NZ9000), which harbors β-glucosidase genes ( BglPm and BglBX10 ) from Paenibacillus mucilaginosus and Flavobacterium johnsoniae , respectively, was reacted with ginseng extract (protopanaxadiol-type ginsenoside mixture)...
October 2018: Journal of Ginseng Research
https://www.readbyqxmd.com/read/30336238/microencapsulation-of-microbial-canthaxanthin-with-alginate-and-high-methoxyl-pectin-and-evaluation-the-release-properties-in-neutral-and-acidic-condition
#8
Masoumeh Arab, Seyede Marzieh Hosseini, Kooshan Nayebzadeh, Nasim Khorshidian, Mojtaba Yousefi, Seyed Hadi Razavi, Amir Mohammad Mortazavian
Canthaxanthin (CX) is an orange-red keto-carotenoid with high antioxidant activity. This functional pigment is sensitive to oxygen, light, pH and heat. In this study, CX was produced by the Dietzia natronolimnaea HS-1 and was encapsulated in Alginate (Alg) and Alg-high methoxyl pectin (HMP) through O/W/O multiple emulsion/external gelation method to developed resistant microparticles among acidic and neutral pHs. Results showed that initial CX concentration had a significant influence on total CX (TCX), surface CX (SCX), microencapsulation efficiency (EE) and particles size...
October 15, 2018: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/30336163/dietary-fibers-and-their-fermented-short-chain-fatty-acids-in-prevention-of-human-diseases
#9
REVIEW
Kedar N Prasad, Stephen C Bondy
Many studies show that daily consumption of high-fiber diet is associated with a reduced risk of developing kidney stones, inflammatory disease, colon cancer and other malignancies, obesity, type II diabetes, and cardiovascular disease. Dietary fibers are non-digestible polysaccharides that are composed of complex carbohydrates. Based on their relative solubility in water, dietary fibers can be divided into insoluble and soluble forms. An important property of insoluble fibers is their ability to bind with carcinogens, mutagens, and other toxic chemicals that are formed during digestion of food and eliminate them through the feces...
October 15, 2018: Mechanisms of Ageing and Development
https://www.readbyqxmd.com/read/30333953/characterization-of-technological-and-probiotic-properties-of-indigenous-lactobacillus-spp-from-south-brazil
#10
Camila Agostini, Camila Eckert, Angélica Vincenzi, Bruna Lenhardt Machado, Bruna Cristina Jordon, João Pedro Kipper, Anja Dullius, Carlos Henrique Dullius, Daniel Neutzling Lehn, Raul Antonio Sperotto, Adriane Pozzobon, Camille Eichelberger Granada, Mônica Jachetti Maciel, Claucia Fernanda Volken de Souza
In this study, we isolated Lactobacillus spp. from bovine raw milk and artisanal cheese from southern Brazil, and evaluated their technological and probiotic potential to select new isolates for producing healthy fermented dairy foods with differentiated tastes and flavours. We obtained 48 new lactobacilli isolates, which were isolated from raw milk (38) and cheese (10). These bacterial isolates were closely related with ten species: Lactobacillus paracasei (50% of the isolates), L. parabuchneri (15%), L. pentosus (13%), L...
November 2018: 3 Biotech
https://www.readbyqxmd.com/read/30333658/quantification-of-fatty-acid-and-mineral-levels-of-selected-seeds-nuts-and-oils-in-northern-ghana
#11
Mary Adjepong, Raghav Jain, C Austin Pickens, William Appaw, Jenifer I Fenton
The purpose of this study was to identify locally available foods that can be utilized by Northern Ghanaians to improve child growth status. An assortment of seeds, nuts and oils were collected from a local market, packaged in plastic containers, and shipped to the US for all analyses. Fatty acids (FAs) were extracted and derivatized to FA methyl esters prior to quantification by GC/MS. ANOVA were conducted on FA concentrations and Tukey's post hoc test was used to compare FA content. Food grade oils, particularly palm oil and shea butter, contained higher saturated and monounsaturated FAs than seeds or nuts...
November 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/30327641/purification-and-partial-characterization-of-bacteriocin-lac-b23-a-novel-bacteriocin-production-by-lactobacillus-plantarum-j23-isolated-from-chinese-traditional-fermented-milk
#12
Jianming Zhang, Yanyan Yang, Hui Yang, Yushan Bu, Huaxi Yi, Lanwei Zhang, Xue Han, Lianzhong Ai
The exploration and evaluation of bacteriocin-producing lactic acid bacteria (LAB) have been one of the powerful means to food preservation. A total of 300 strains were isolated from Chinese traditional fermented milk products. A bacteriocin-producing LAB, named Lactobacillus plantarum J23, was screened and identified. Bacteriocin Lac-B23 from L. plantarum J23 was purified by 80% ammonium sulfate precipitation, cation-exchange chromatography, and reverse-phase high-performance liquid chromatography. Molecular weight of bacteriocin Lac-B23 was determined to be approximately 6...
2018: Frontiers in Microbiology
https://www.readbyqxmd.com/read/30327493/irritable-bowel-syndrome-associations-between-fodmaps-intake-problematic-foods-adiposity-and-gastrointestinal-symptoms
#13
Isabela Solar, Larissa Ariel Oliveira Santos, Luciana Miyuki Yamashita, Jacqueline S Barret, Cristiane Kibune Nagasako, Ciro Garcia Montes, Marcela Lanzoni Louzada, Marcela Silva Calsa, Ana Carolina Junqueira Vasques
This study investigated the association between fermentable oligo-di-mono-saccharides and polyols (FODMAPs) intake, problematic foods, body adiposity, and gastrointestinal symptoms in 44 women with irritable bowel syndrome (IBS). Around 84% reported to have excluded some food from their diet. Adiposity was not associated with the frequency of gastrointestinal symptoms and IBS severity. Controlling for BMI, there were significant correlations between number of problematic foods versus waist circumference (r = 0...
October 16, 2018: European Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/30324616/application-of-apigeninidin-rich-red-sorghum-biocolorant-in-a-fermented-food-improves-product-quality
#14
Fug Akogou, T S Canoy, App Kayode, Hmw den Besten, A R Linnemann, V Fogliano
BACKGROUND: The "clean label" trend is pushing the food industry to replace synthetic colorants by plant-based colorants. However, technological efficacy and undesirable side effects restrict the use of plant-based colorants in industrial applications. This research studied the production of fermented maize dough coloured by apigeninidin-rich red sorghum biocolorant, as practiced for centuries in West Africa, as a model to assess the impact of the biocolorant on nutritional and sensorial quality of foods...
October 16, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/30324007/production-of-exopolysaccharide-by-strains-of-lactobacillus-plantarum-yo175-and-of101-isolated-from-traditional-fermented-cereal-beverage
#15
Adekemi Titilayo Adesulu-Dahunsi, Kumaraswamy Jeyaram, Abiodun Isiaka Sanni, Kolawole Banwo
Lactobacillus plantarum YO175 and OF101 isolates from Nigerian traditional fermented cereal gruel ' ogi' , were investigated on the basis of their capability to produce exopolysaccharide (EPS) on sucrose modified deMan Rogosa Sharpe medium (mMRS). Functional groups analysis of the EPSs produced (EPS-YO175 and EPS-OF101) by Fourier-transform infrared (FT-IR) spectroscopy revealed the presence of -OH, C=O and C-H groups. The chemical composition of EPS-YO175 and EPS-OF101 showed the presence of 87.1% and 80.62% carbohydrates and 1...
2018: PeerJ
https://www.readbyqxmd.com/read/30323805/specific-volumetric-weight-driven-shift-in-microbiota-compositions-with-saccharifying-activity-change-in-starter-for-chinese-baijiu-fermentation
#16
Bowen Wang, Qun Wu, Yan Xu, Baoguo Sun
Chinese starter Jiuqu , traditionally produced by spontaneous fermentation and always squeezed into bricks, serves as a vital saccharifying agent for simultaneous saccharification and fermentation of Chinese Baijiu. It is important to reveal the key saccharifying microbiota and the driving force to improve the quality of Jiuqu . Here we studied the compositions of the microbiota by high-throughput amplicons sequencing analysis in Jiuqu , and revealed eight bacterial and seven fungal genera as the dominant community members...
2018: Frontiers in Microbiology
https://www.readbyqxmd.com/read/30323792/purification-and-characterization-of-plantaricin-lpl-1-a-novel-class-iia-bacteriocin-produced-by-lactobacillus-plantarum-lpl-1-isolated-from-fermented-fish
#17
Yao Wang, Yuxuan Qin, Qing Xie, Ying Zhang, Jinrong Hu, Pinglan Li
Bacteriocins are ribosomally synthesized peptides or proteins possessing antibacterial activity against foodborne pathogens and spoilage bacteria. A novel bacteriocin, plantaricin LPL-1 was determined as a class IIa bacteriocin according to the YGNGV motif, and producer strain Lactobacillus plantarum LPL-1 was identified based on physio-biochemical characteristics and 16S rDNA sequence. The novel bacteriocin, plantaricin LPL-1 was purified by salt precipitation, cation exchange, gel filtration, and reverse phase high-performance liquid chromatography (RP-HPLC)...
2018: Frontiers in Microbiology
https://www.readbyqxmd.com/read/30320512/factors-affecting-microbiological-quality-of-vegetable-and-meat-based-meals-served-at-cafeterias-in-the-republic-of-korea
#18
H W Kim, N H Kim, T J Cho, S M Park, S H Kim, M S Rhee
A total of 364 samples of vegetable- and meat-based meals were collected at three processing steps: step I, preparation of raw ingredients; step II, processing and cooking; and step III, finished meals. Microbiological quality was evaluated by using data for the prevalence and concentration of the aerobic plate counts, total coliforms (TC), fecal coliforms (FC), and Escherichia coli. The data were analyzed for differences between cafeterias, seasons, raw materials, and processing steps. Fourteen (15.2%) of the 92 finished meal samples were microbiologically unsatisfactory...
October 15, 2018: Journal of Food Protection
https://www.readbyqxmd.com/read/30319852/green-tea-powder-supplementation-enhances-fermentation-and-antioxidant-activity-of-set-type-yogurt
#19
Chang Hee Jeong, Haram Ryu, Ting Zhang, Chi Ho Lee, Han Geuk Seo, Sung Gu Han
Yogurt is a fermented dairy food produced by growth of lactic acid bacteria (LAB). Green tea is associated with beneficial health effects. Thus, the aim of this study was to evaluate the effects of green tea powder (GTP) on the fermentation and bioactive properties of yogurt. Yogurt was supplemented with 0-3% GTP (w/v), and effects on fermentation were determined. In addition, antioxidant and anti-inflammatory effects of GTP supplemented yogurts were determined in HT-29 colon cells. GTP (1-3%) supplementation significantly increased the acidification rate and growth of LAB during yogurt fermentation...
October 2018: Food Science and Biotechnology
https://www.readbyqxmd.com/read/30319554/production-of-food-and-feed-additives-from-non-food-competing-feedstocks-valorizing-n-acetylmuramic-acid-for-amino-acid-and-carotenoid-fermentation-with-corynebacterium-glutamicum
#20
Elvira Sgobba, Luisa Blöbaum, Volker F Wendisch
Corynebacterium glutamicum is used for the million-ton-scale production of food and feed amino acids such as L-glutamate and L-lysine and has been engineered for production of carotenoids such as lycopene. These fermentation processes are based on sugars present in molasses and starch hydrolysates. Due to competing uses of starch and sugars in human nutrition, this bacterium has been engineered for utilization of alternative feedstocks, for example, pentose sugars present in lignocellulosic and hexosamines such as glucosamine (GlcN) and N -acetyl-D-glucosamine (GlcNAc)...
2018: Frontiers in Microbiology
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