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https://www.readbyqxmd.com/read/28342683/white-grape-juice-elicits-a-lower-breath-hydrogen-response-compared-with-apple-juice-in-healthy-human-subjects-a-randomized-controlled-trial
#1
Jennifer Erickson, Qi Wang, Joanne Slavin
BACKGROUND: Diets low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPS) are used to manage symptoms in individuals with irritable bowel syndrome. Although effective at reducing symptoms, the diet can be complex and restrictive. In addition, there are still large gaps in the literature and many foods with unclear effects in the gastrointestinal (GI) tract, like fruit juice. Although many fruits are allowable on a low-FODMAP diet, consumption of all fruit juice is generally cautioned due to the large fructose load contained in juice, regardless of the glucose concentration...
March 22, 2017: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/28338633/degradation-of-marine-algae-derived-carbohydrates-by-bacteroidetes-isolated-from-human-gut-microbiota
#2
Miaomiao Li, Qingsen Shang, Guangsheng Li, Xin Wang, Guangli Yu
Carrageenan, agarose, and alginate are algae-derived undigested polysaccharides that have been used as food additives for hundreds of years. Fermentation of dietary carbohydrates of our food in the lower gut of humans is a critical process for the function and integrity of both the bacterial community and host cells. However, little is known about the fermentation of these three kinds of seaweed carbohydrates by human gut microbiota. Here, the degradation characteristics of carrageenan, agarose, alginate, and their oligosaccharides, by Bacteroides xylanisolvens, Bacteroides ovatus, and Bacteroides uniforms, isolated from human gut microbiota, are studied...
March 24, 2017: Marine Drugs
https://www.readbyqxmd.com/read/28335581/biosynthesis-of-oligomeric-anthocyanins-from-grape-skin-extracts
#3
Jin-Woo Hwang, Sithranga Boopathy Natarajan, Yon-Suk Kim, Eun-Kyung Kim, Jae Woong Lee, Sang-Ho Moon, Byong-Tae Jeon, Pyo-Jam Park
We synthesized oligomeric anthocyanins from grape skin-derived monomeric anthocyanins such as anthocyanidin and proanthocyanidin by a fermentation technique using Aspergillus niger, crude enzymes and glucosidase. The biosyntheses of the oligomeric anthocyanins carried out by the conventional method using Aspergillus niger and crude enzymes were confirmed by ESI-MS. The molecular weight of the synthesized anthocyanin oligomers was determined using MALDI-MS. The yield of anthocyanin oligomers using crude enzymes was higher than that of the synthesis using Aspergillus fermentation...
March 21, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
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
#4
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/28333308/fluconazole-treatment-enhances-extracellular-release-of-red-pigments-in-the-fungus-monascus-purpureus
#5
Sunil H Koli, Rahul K Suryawanshi, Chandrashekar D Patil, Satish V Patil
Traditional methods for the production of food grade pigments from fungus Monascus spp. are mostly relying on submerged fermentation. However, cell bound nature and intracellular accumulation of pigments in Monascus spp is the major hurdle in pigment production by submerged fermentation. The present study focused on the investigation of the effect of the antifungal agent, fluconazole on red pigment production from Monascus purpureus (NMCC-PF01). At the optimized concentration of fluconazole (30 μg/ml), pigment production was found to be enhanced by 88% after 96 h and it remained constant even after further incubation up to 168 h...
March 15, 2017: FEMS Microbiology Letters
https://www.readbyqxmd.com/read/28333109/angiotensin-i-converting-enzyme-ace-inhibitory-peptides-from-plants
#6
REVIEW
Ceren Daskaya-Dikmen, Aysun Yucetepe, Funda Karbancioglu-Guler, Hayrettin Daskaya, Beraat Ozcelik
Hypertension is an important factor in cardiovascular diseases. Angiotensin-I-converting enzyme (ACE) inhibitors like synthetic drugs are widely used to control hypertension. ACE-inhibitory peptides from food origins could be a good alternative to synthetic drugs. A number of plant-based peptides have been investigated for their potential ACE inhibitor activities by using in vitro and in vivo assays. These plant-based peptides can be obtained by solvent extraction, enzymatic hydrolysis with or without novel food processing methods, and fermentation...
March 23, 2017: Nutrients
https://www.readbyqxmd.com/read/28333108/the-biology-of-pichia-membranifaciens-killer-toxins
#7
REVIEW
Ignacio Belda, Javier Ruiz, Alejandro Alonso, Domingo Marquina, Antonio Santos
The killer phenomenon is defined as the ability of some yeast to secrete toxins that are lethal to other sensitive yeasts and filamentous fungi. Since the discovery of strains of Saccharomyces cerevisiae capable of secreting killer toxins, much information has been gained regarding killer toxins and this fact has substantially contributed knowledge on fundamental aspects of cell biology and yeast genetics. The killer phenomenon has been studied in Pichia membranifaciens for several years, during which two toxins have been described...
March 23, 2017: Toxins
https://www.readbyqxmd.com/read/28332421/dietary-exposure-to-aluminum-in-the-popular-chinese-fried-bread-youtiao
#8
Ge Li, Xue Zhao, Shimin Wu, Hongying Hua, Qiang Wang, Zhiheng Zhang
Youtiao is a typical, traditional, and widely consumed fried food in China. Fermentation of Youtiao involves the use of aluminium potassium sulphate (alum). There are health concerns related to the levels of aluminium in food; therefore, we aimed to determine the aluminium concentrations of Youtiao from various locations, and estimate the dietary exposure by different age groups in Southern and Northern China. The aluminium content of Youtiao samples varied considerably (range: 4.46 to 852.69 mg.kg(-1)). Both the mean and median aluminium contents of Youtiao exceeded 100 mg...
March 23, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/28330328/optimization-of-phytase-production-from-potato-waste-using-aspergillus-ficuum
#9
Mengmeng Tian, Qiuyan Yuan
Solid-state fermentation (SSF) can divert food waste from landfills and produce high-value products. This study was aimed to investigate the feasibility of using SSF and optimize the conditions of production of phytase by Aspergillus ficuum from potato waste. Different parameters including pH of the potato waste, inoculum level, moisture content, incubation period, temperature, and supplementary nitrogen and carbon sources were evaluated. The results indicated that pH, inoculum level, and moisture content did not significantly vary phytase production...
December 2016: 3 Biotech
https://www.readbyqxmd.com/read/28330274/evaluation-of-some-lignocellulosic-byproducts-of-food-industry-for-microbial-xylitol-production-by-candida-tropicalis
#10
Kubra Eryasar, Seda Karasu-Yalcin
Some lignocellulosic food byproducts such as potato peels, wheat bran, barley bran and chestnut shells were evaluated as potential sources of xylose for microbial xylitol production by yeasts. Potential yeast strains were selected after screening xylitol production of some indigenous yeasts in a defined fermentation medium. Candida tropicalis strains gave the highest results with 83.28 and 54.07 g/L xylitol production from 100 g/L xylose. Lignocellulosic materials were exposed to acid hydrolysis at different conditions...
December 2016: 3 Biotech
https://www.readbyqxmd.com/read/28330084/covalent-immobilization-of-microbial-naringinase-using-novel-thermally-stable-biopolymer-for-hydrolysis-of-naringin
#11
Ghada E A Awad, Abeer A Abd El Aty, Abeer N Shehata, Mohamed E Hassan, Magdy M Elnashar
Naringinase induced from the fermented broth of marine-derived fungus Aspergillus niger was immobilized into grafted gel beads, to obtain biocatalytically active beads. The support for enzyme immobilization was characterized by ART-FTIR and TGA techniques. TGA revealed a significant improvement in the grafted gel's thermal stability from 200 to 300 °C. Optimization of the enzyme loading capacity increased gradually by 28-fold from 32 U/g gel to 899 U/g gel beads, retaining 99 % of the enzyme immobilization efficiency and 88 % of the immobilization yield...
June 2016: 3 Biotech
https://www.readbyqxmd.com/read/28326776/exopolysaccharides-production-during-the-fermentation-of-soybean-and-fava-bean-flours-by-leuconostoc-mesenteroides-dsm-20343
#12
Yan Xu, Rossana Coda, Qiao Shi, Päivi Tuomainen, Kati Katina, Maija Tenkanen
Consumption of legumes is highly recommended due to their beneficial properties. Thus, there is a great interest in developing new legume-based products with good texture. In situ produced microbial exopolysaccharides (EPS) are regarded as efficient texture modifiers in the food industry. In this study, soybean and fava bean flours with different levels of added sucrose were fermented by Leuconostoc mesenteroides DSM 20343. After fermentation, a significant increase in viscosity was observed. Sugars, glucans, fructans, mannitol, lactic acid and acetic acid were quantified to follow the EPS and metabolite production...
March 22, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28322954/characterization-of-high-yield-exopolysaccharide-produced-by-phyllobacterium-sp-921f-exhibiting-moisture-preserving-properties
#13
Yinping Li, Gaoli Zhang, Chunying Du, Haijin Mou, Jiefen Cui, Huashi Guan, Hueymin Hwang, Peng Wang
A new strain bacteria was isolated and named as Phyllobacterium sp. 921F, due to its high production capacity of exopolysaccharide (EPS). Characterization of physico-chemical properties of the EPS and optimization for high production were conducted to aim at industrial applications. The optimum pH and temperature were 7.0 and 30°C, respectively. The following scale-up fermentation was carried out in 30L bioreactor and amounts of EPS (21.9g/L) were produced. The EPS with a molecular mass of 1082kDa was composed of glucose, galactose, and pyruvate...
March 17, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28316482/monitoring-of-bioluminescent-lactobacillus-plantarum-in-a-complex-food-matrix
#14
Gi-Seong Moon, Arjan Narbad
A bioluminescent Lactobacillus plantarum (pLuc2) strain was constructed. The luminescent signal started to increase during the early exponential phase and reached its maximum in the mid-exponential phase in a batch culture of the strain. The signal detection sensitivity of the strain was the highest in PBS (phosphate buffered saline), followed by milk and MRS broth, indicating that the sensitivity was influenced by the matrix effect. The strain was used in millet seed fermentation which has a complex matrix and native lactic acid bacteria (LAB)...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316469/physical-and-sensory-properties-of-ice-cream-containing-fermented-pepper-powder
#15
Su-Jung Yeon, Ji-Han Kim, Go-Eun Hong, Woojoon Park, Soo-Ki Kim, Han-Geuk Seo, Chi-Ho Lee
This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28315603/dynamic-membrane-assisted-fermentation-of-food-wastes-for-enhancing-lactic-acid-production
#16
Jialing Tang, Xiaochang C Wang, Yisong Hu, Huu Hao Ngo, Yuyou Li
A dynamic membrane (DM) module was inserted into a fermentation reactor to separate soluble products from the fermented mixture to increase lactic acid (LA) production from food wastes under acidogenic conditions (uncontrolled pH, pH 4 and 5). With a high total suspended solid content (20-40g/L) in the fermenter, a stable DM could be maintained through regular backwashing. By effectively intercepting suspended solids and lactic acid bacteria (LAB), the fermenter was able to increase microbial activity and largely promote LA yield...
March 7, 2017: Bioresource Technology
https://www.readbyqxmd.com/read/28303705/the-sense-of-life-satisfaction-versus-dietary-choices-of-young-women-doing-fitness-for-recreational-purposes
#17
Maria Gacek
Background: : The health potential of a person can be improved thanks to recreational physical activity and rational diet. The sense of life satisfaction is also one of significant health resources. Objective: The aim of the study was to analyze the relations between the level of life satisfaction and the frequency of consuming selected products in the group of young women who engage in fitness for recreational purposes. Material and Methods: The study involved 200 young women (20-30 years old) who regularly do recreational physical activity in fitness clubs in Małopolska...
2017: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/28300773/the-low-fodmap-diet-many-question-marks-for-a-catchy-acronym
#18
REVIEW
Giulia Catassi, Elena Lionetti, Simona Gatti, Carlo Catassi
FODMAP, "Fermentable Oligo-, Di- and Mono-saccharides And Polyols", is a heterogeneous group of highly fermentable but poorly absorbed short-chain carbohydrates and polyols. Dietary FODMAPs might exacerbate intestinal symptoms by increasing small intestinal water volume, colonic gas production, and intestinal motility. In recent years the low-FODMAP diet for treatment of irritable bowel syndrome (IBS) has gained increasing popularity. In the present review we aim to summarize the physiological, clinical, and nutritional issues, suggesting caution in the prolonged use of this dietary treatment on the basis of the existing literature...
March 16, 2017: Nutrients
https://www.readbyqxmd.com/read/28300504/food-processing-by-high-hydrostatic-pressure
#19
Kazutaka Yamamoto
High hydrostatic pressure (HHP) process, as a nonthermal process, can be used to inactivate microbes while minimizing chemical reactions in food. In this regard, a HHP level of 100 MPa (986.9 atm/1019.7 kgf/cm(2)) and more is applied to food. Conventional thermal process damages food components relating color, flavor, and nutrition via enhanced chemical reactions. However, HHP process minimizes the damages and inactivates microbes toward processing high quality safe foods. The first commercial HHP-processed foods were launched in 1990 as fruit products such as jams, and then some other products have been commercialized: retort rice products (enhanced water impregnation), cooked hams and sausages (shelf life extension), soy sauce with minimized salt (short-time fermentation owing to enhanced enzymatic reactions), and beverages (shelf life extension)...
April 2017: Bioscience, Biotechnology, and Biochemistry
https://www.readbyqxmd.com/read/28298694/isolation-molecular-characterization-and-screening-of-indigenous-lactobacilli-for-their-abilities-to-produce-bioactive-conjugated-linoleic-acid-cla
#20
Dinesh Kumar Dahiya, Anil Kumar Puniya
Ingestion of conjugated linoleic acid poised many health benefits; however, amount of CLA one can get through generalized diet in is inadequate in exerting the desired benefits. Therefore, presence of CLA producing lactobacilli in dairy fermented foods has a tremendous potential to increase the CLA content. Therefore, present study was focused to isolate and characterize CLA producing lactobacilli from different dairy products and human faeces. Arguably, 283 lactobacilli were isolated from various sources and tested for CLA production...
March 2017: Journal of Food Science and Technology
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