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https://www.readbyqxmd.com/read/28092820/pcr-screening-of-an-african-fermented-pearl-millet-porridge-metagenome-to-investigate-the-nutritional-potential-of-its-microbiota
#1
Fabien Saubade, Christèle Humblot, Youna M Hemery, Jean-Pierre Guyot
Cereals are staple foods in most African countries, and many African cereal-based foods are spontaneously fermented. The nutritional quality of cereal products can be enhanced through fermentation, and traditional cereal-based fermented foods (CBFFs) are possible sources of lactic acid bacteria (LAB) with useful nutritional properties. The nutritional properties of LAB vary depending on the species and even on the strain, and the microbial composition of traditional CBFFs varies from one traditional production unit (TPU) to another...
December 29, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28091787/production-of-water-soluble-yellow-pigments-via-high-glucose-stress-fermentation-of-monascus-ruber-cgmcc-10910
#2
Meihua Wang, Tao Huang, Gong Chen, Zhenqiang Wu
Monascus pigments are secondary metabolites of Monascus species and are mainly composed of yellow pigments, orange pigments and red pigments. In this study, a larger proportion of Monascus yellow pigments could be obtained through the selection of the carbon source. Hydrophilic yellow pigments can be largely produced extracellularly by Monascus ruber CGMCC 10910 under conditions of high glucose fermentation with low oxidoreduction potential (ORP). However, keeping high glucose levels later in the culture causes translation or a reduction of yellow pigment...
January 13, 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28089045/biotransformation-of-limonene-by-an-endophytic-fungus-using-synthetic-and-orange-residue-based-media
#3
Mário Cesar Jucoski Bier, Adriane Bianchi Pedroni Medeiros, Carlos Ricardo Soccol
Aroma and fragrances have high commercial value for use in food, cosmetics and perfumes. The biotransformation of terpenes by microorganisms represents an attractive alternative method for production of flavourings. Endophytic fungi offer a great potential for the production of several groups of compounds; however, few studies have evaluated the biotransformation of limonene. Following preliminary studies on the biotransformation of limonene, submerged fermentation was carried out using an endophytic fungus isolated from Pinus taeda and identified as Phomopsis sp...
February 2017: Fungal Biology
https://www.readbyqxmd.com/read/28088260/korean-chungtaejeon-tea-extract-attenuates-body-weight-gain-in-c57bl-6j-lep-ob-ob-mice-and-regulates-adipogenesis-and-lipolysis-in-3t3-l1-adipocytes
#4
Bhesh Raj Sharma, Dong Wook Kim, Dong Young Rhyu
OBJECTIVE: Traditional Korean Chungtaejeon (CTJ) tea is a type of fermented tea, which has received increasing attention in recent years because of its purported health benefits. The present study was designed to investigate the effect and mechanism of CTJ tea extract on body weight gain using C57BL/6J-Lep ob/ob mice and 3T3-L1 adipocytes, respectively. METHODS: The effects of CTJ on cell viability, lipid accumulation, and expression of protein and mRNA were measured in 3T3-L1 adipocytes by using 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide, oil red O staining, Western blotting, and reverse transcriptase-polymerase chain reaction analyses...
January 2017: Journal of Integrative Medicine
https://www.readbyqxmd.com/read/28078750/metabolic-adaptation-of-colonic-microbiota-to-galactooligosaccharides-a-proof-of-concept-study
#5
M Mego, C Manichanh, A Accarino, D Campos, M Pozuelo, E Varela, J Vulevic, G Tzortzis, G Gibson, F Guarner, F Azpiroz
BACKGROUND: Prebiotics have been shown to reduce abdominal symptoms in patients with functional gut disorders, despite that they are fermented by colonic bacteria and may induce gas-related symptoms. AIM: To investigate changes in the metabolic activity of gut microbiota induced by a recognised prebiotic. METHODS: Healthy subjects (n = 20) were given a prebiotic (2.8 g/day HOST-G904, HOST Therabiomics, Jersey, Channel Islands) for 3 weeks...
January 12, 2017: Alimentary Pharmacology & Therapeutics
https://www.readbyqxmd.com/read/28078520/effects-of-screenhouse-cultivation-and-organic-materials-incorporation-on-global-warming-potential-in-rice-fields
#6
Guochun Xu, Xin Liu, Qiangsheng Wang, Ruiheng Xiong, Yuhao Hang
Global rice production will be increasingly challenged by providing healthy food for a growing population at minimal environmental cost. In this study, a 2-year field experiment was conducted to investigate the effects of a novel rice cultivation mode (screenhouse cultivation, SHC) and organic material (OM) incorporation (wheat straw and wheat straw-based biogas residue) on methane (CH4) and nitrous oxide (N2O) emissions and rice yields. In addition, the environmental factors and soil properties were also determined...
January 11, 2017: Environmental Science and Pollution Research International
https://www.readbyqxmd.com/read/28078251/a-review-of-fermented-foods-with-beneficial-effects-on-brain-and-cognitive-function
#7
REVIEW
Binna Kim, Veronica Minsu Hong, Jeongwon Yang, Heejung Hyun, Jooyeon Jamie Im, Jaeuk Hwang, Sujung Yoon, Jieun E Kim
Around the world, fermentation of foods has been adopted over many generations, primarily due to their commercial significance with enriched flavors and high-profile nutrients. The increasing application of fermented foods is further promoted by recent evidence on their health benefits, beyond the traditionally recognized effects on the digestive system. With recent advances in the understanding of gut-brain interactions, there have also been reports suggesting the fermented food's efficacy, particularly for cognitive function improvements...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28071800/influence-of-fermentation-process-on-the-anthocyanin-composition-of-wine-and-vinegar-elaborated-from-strawberry
#8
Ruth Hornedo-Ortega, M Antonia Álvarez-Fernández, Ana B Cerezo, Isidoro Garcia-Garcia, Ana M Troncoso, M Carmen Garcia-Parrilla
Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively...
January 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28070665/current-state-of-purification-isolation-and-analysis-of-bacteriocins-produced-by-lactic-acid-bacteria
#9
REVIEW
Vilma Kaškonienė, Mantas Stankevičius, Kristina Bimbiraitė-Survilienė, Gintarė Naujokaitytė, Loreta Šernienė, Kristina Mulkytė, Mindaugas Malakauskas, Audrius Maruška
The scientific interest for the search of natural means of microbial inhibitors has not faded for several years. A search of natural antibiotics, so-called bacteriocins which are produced by lactic acid bacteria (LAB), gains a huge attention of the scientists in the last century, in order to reduce the usage of synthetic food additives. Pure bacteriocins with wide spectra of antibacterial activity are promising among the natural biopreservatives. The usage of bacteriocin(s) producing LAB as starter culture for the fermentation of some food products, in order to increase their shelf-life, when synthetic preservatives are not allowable, is also possible...
January 9, 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28070325/comparative-study-on-proximate-functional-mineral-and-antinutrient-composition-of-fermented-defatted-and-protein-isolate-of-parkia-biglobosa-seed
#10
Bolajoko I Ogunyinka, Babatunji E Oyinloye, Foluso O Osunsanmi, Abidemi P Kappo, Andrew R Opoku
The use of plant-derived foods in the prevention, treatment, and management of metabolic diseases especially diabetes has gained prominence; this has been associated with their physicochemical properties. This study was conducted to compare the proximate, functional, mineral, and antinutrient composition of the fermented seeds, the defatted seeds, and the protein isolate from Parkia biglobosa seeds. The results showed that the fermented, defatted, and protein isolate varied in composition within the parameters studied...
January 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28069076/effects-of-whole-grain-rye-porridge-with-added-inulin-and-wheat-gluten-on-appetite-gut-fermentation-and-postprandial-glucose-metabolism-a-randomised-cross-over-breakfast-study
#11
Isabella Lee, Lin Shi, Dominic-Luc Webb, Per M Hellström, Ulf Risérus, Rikard Landberg
Whole-grain rye foods reduce appetite, insulin and sometimes glucose responses. Increased gut fermentation and plant protein may mediate the effect. The aims of the present study were to investigate whether the appetite-suppressing effects of whole-grain rye porridge could be enhanced by replacing part of the rye with fermented dietary fibre and plant protein, and to explore the role of gut fermentation on appetite and metabolic responses over 8 h. We conducted a randomised, cross-over study using two rye porridges (40 and 55 g), three 40-g rye porridges with addition of inulin:gluten (9:3; 6:6; 3:9 g) and a refined wheat bread control (55 g), served as part of complete breakfasts...
January 10, 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28068490/food-analysis-using-organelle-dna-and-the-effects-of-processing-on-assays
#12
Jane M Caldwell
Extrachromosomal DNA such as organelle DNA are increasingly targeted in molecular detection assays where samples have been degraded by physical or chemical means. Owing to multiple organelles per cell and greater copy numbers than nuclear genes, organelle gene targets provide a more robust signal in polymerase chain reaction (PCR), quantitative PCR (qPCR), and other emerging molecular technologies. Because of these advantages, direct analysis of organelle DNA in food matrices is used for detection of contaminants and identification and authentication of food ingredients and allergens...
January 4, 2017: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/28068371/in-vitro-assessment-of-the-probiotic-potential-of-lactococcus-lactis-lmg-7930-against-ruminant-mastitis-causing-pathogens
#13
Federica Armas, Cristina Camperio, Cinzia Marianelli
Mastitis in dairy ruminants is considered to be the most expensive disease to farmers worldwide. Recently, the intramammary infusion of lactic acid bacteria has emerged as a potential new alternative to antibiotics for preventing and treating bovine mastitis. In this study we have investigated in vitro the probiotic potential of Lactococcus lactis LMG 7930, a food-grade and nisin-producing strain, against mastitis-causing pathogens. We have characterized its carbohydrate fermentation and antibiotic susceptibility profiles, cell surface properties and antimicrobial activity, as well as its capabilities to adhere to and inhibit the invasion of pathogens into the bovine mammary epithelial cell line BME-UV1d...
2017: PloS One
https://www.readbyqxmd.com/read/28064506/simultaneous-analysis-of-3-mcpd-and-1-3-dcp-in-asian-style-sauces-using-quechers-extraction-and-gas-chromatography-triple-quadrupole-mass-spectrometry
#14
Susan Genualdi, Patricia Jean Nyman, Lowri S deJager
Acid hydrolyzed vegetable protein (aHVP) is used for flavoring a wide variety of foods and also in the production of non-fermented soy sauce. During the production of aHVP, chloropropanols including 3-monochloropropane-1,2-diol (3-MCPD) and 1,3 dichloropropane-2-ol (1,3-DCP) can be formed through the reaction of the hydrochloric acid catalyst and residual fat and the reaction of 3-MCPD with acetic acid, respectively. 3-MCPD is a carcinogen and 1,3-DCP has been classified as a genotoxic carcinogen. The European Union (EU) has set a maximum concentration of 0...
January 8, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28064047/inhibitory-effects-of-soybean-oligosaccharides-and-water-soluble-soybean-fibre-on-formation-of-putrefactive-compounds-from-soy-protein-by-gut-microbiota
#15
Toru Nakata, Daisuke Kyoui, Hajime Takahashi, Bon Kimura, Takashi Kuda
Soybeans are part of the traditional food consumed in Asia countries. In this study, we investigated inhibitory effects of soybean oligosaccharides and water-soluble soybean fibre (Soyafibe) on putrefactive compounds from soy protein by gut microbiota in rats. Caecal microbial fermentation products and microbiota in rats fed 20% soy protein (SP-1) and whole soybean flour (SFL: protein content was 20%) diets were determined. The caecal environment in rats fed 20% soy protein without dietary fibre (SP-2) or with 2% Soyafibe (SFB) was also determined...
January 4, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28058488/inhibition-of-staphylococcus-aureus-in-vitro-by-bacteriocinogenic-lactococcus-lactis-kth0-1s-isolated-from-thai-fermented-shrimp-kung-som-and-safety-evaluation
#16
Sutanate Saelao, Suppasil Maneerat, Sireewan Kaewsuwan, Hanitra Rabesona, Yvan Choiset, Thomas Haertlé, Jean-Marc Chobert
Lactococcus lactis KTH0-1S isolated from Thai traditional fermented shrimp (Kung-som) is able to produce heat-stable bacteriocin and inhibits food spoilage bacteria and food-borne pathogens. The inhibitory effect of bacteriocin remained intact after treatment with different pHs and after heating, but was sensitive to some proteolytic enzymes. Addition of bacteriocin KTH0-1S to Staphylococcus aureus cultures decreased viable cell counts by 2.8 log CFU/ml, demonstrating a bactericidal mode of action. Furthermore, the growth of S...
January 5, 2017: Archives of Microbiology
https://www.readbyqxmd.com/read/28058034/retrospective-analysis-of-the-effects-of-a-highly-standardized-mixture-of-berberis-aristata-silybum-marianum-and-monacolins-k-and-ka-in-patients-with-dyslipidemia
#17
Francesco Di Pierro, Pietro Putignano, Tarcisio Ferrara, Carmela Raiola, Giuliana Rapacioli, Nicola Villanova
BACKGROUND: Berberis aristata, because of its berberine content, and Monascus purpureus fermented rice, because of the presence of monacolins (naturally derived statins), are widely investigated food-grade ingredients used to formulate cholesterol-lowering supplements. Although they are extensively used, berberine is poorly absorbed and monacolins are poorly chemically characterized, not standardized, and possibly contaminated with toxic compounds. Silymarin is reported to enhance berberine absorption, while Monakopure™-K20 (MK-20) is a highly standardized red yeast rice containing monacolins K and KA in the ratio of 1:1 but not secondary monacolins, dehydromonacolins, or citrinin...
2017: Clinical Pharmacology: Advances and Applications
https://www.readbyqxmd.com/read/28057398/selenium-speciation-profiles-in-biofortified-sangiovese-wine
#18
Maria Chiara Fontanella, Roberto D'Amato, Luca Regni, Primo Proietti, Gian Maria Beone, Daniela Businelli
Biofortification is an agronomic-based strategy, utilized by farmers, to produce selenium (Se)-enriched food products that may help reduce dietary deficiencies of Se occurring throughout susceptible regions of the world. The foliar exposure route application ensures a high efficiency of Se assimilation by the plant since it does not depend on root-to-shoot translocation. In this study we treated grapevines of Sangiovese variety in the pre-flowering period with sodium selenate (100mg Se L(-1)). Se content was measured in leaves, fruit at harvest time and in wine respectively in treated and not treated samples with ICP-MS...
December 19, 2016: Journal of Trace Elements in Medicine and Biology
https://www.readbyqxmd.com/read/28054118/-red-yeast-rice-an-unsafe-food-supplement
#19
Christian Steffen
Red yeast rice is the fermentation product of the mould Monascus ruber and is traditionally used in East Asia to dye and conserve food. Its main pharmacologically active compound, monakolin K, was isolated from red yeast rice and is used as an inhibitor of cholesterol synthesis under the INN lovastatin. Lovastatin and several other statins are marketed as drugs whereas red yeast rice is offered as a food supplement. As statins can cause severe side effects, such as muscle damage and kidney failure, the dosing and information about interactions with drugs and food is essential for the use of these products...
January 4, 2017: Bundesgesundheitsblatt, Gesundheitsforschung, Gesundheitsschutz
https://www.readbyqxmd.com/read/28050849/glycin-rich-antimicrobial-peptide-yd1-from-b-amyloliquefaciens-induced-morphological-alteration-in-and-showed-affinity-for-plasmid-dna-of-e-coli
#20
Md Saifur Rahman, Yun Hee Choi, Yoon Seok Choi, Jin Cheol Yoo
Antimicrobial peptides (AMPs), low-molecular-weight proteins with broad-spectrum antimicrobial activity, are the most promising candidates for the development of novel antimicrobials. A powerful cationic glycine-rich AMP YD1 (MW ~ 1.0 kDa) was purified from Bacillus amyloliquefaciens CBSYD1 isolated from traditional Korean fermented food kimchi, for the treatment of multidrug-resistant (MDR) bacteria. Strain CBSYD1 was identified 99.79% similar to Bacillus amyloliquefaciens subsp. plantarum FZB42(T) by 16S rRNA sequence analysis...
December 2017: AMB Express
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