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https://www.readbyqxmd.com/read/29331852/no-time-to-waste-organic-waste-nanosizing-converts-remains-of-food-processing-into-refined-materials
#1
Sharoon Griffin, Muhammad Sarfraz, Verda Farida, Muhammad Jawad Nasim, Azubuike P Ebokaiwe, Cornelia M Keck, Claus Jacob
Modern food processing results in considerable amounts of side-products, such as grape seeds, walnut shells, spent coffee grounds, and harvested tomato plants. These materials are still rich in valuable and biologically active substances and therefore of interest from the perspective of waste management and "up-cycling". In contrast to traditional, often time consuming and low-value uses, such as vermicomposting and anaerobic digestion, the complete conversion into nanosuspensions unlocks considerable potentials of and new applications for such already spent organic materials without the need of extraction and without producing any additional waste...
January 11, 2018: Journal of Environmental Management
https://www.readbyqxmd.com/read/29331518/microwave-assisted-ionic-liquid-mediated-rapid-catalytic-conversion-of-non-edible-lignocellulosic-sunn-hemp-fibres-to-biofuels
#2
Souvik Kumar Paul, Saikat Chakraborty
Sunn hemp fibre - a cellulose-rich crystalline non-food energy crop, containing 75.6% cellulose, 10.05% hemicellulose, 10.32% lignin, with high crystallinity (80.17%) and degree of polymerization (650) - is identified as a new non-food substrate for lignocellulosic biofuel production. Microwave irradiation is employed to rapidly rupture the cellulose's glycosidic bonds and enhance glucose yield to 78.7% at 160 °C in only 46 min. The reactants - long-chain cellulose, ionic liquid, transition metal catalyst, and water - form a polar supramolecular complex that rotates under the microwave's alternating polarity and rapidly dissipates the electromagnetic energy through molecular collisions, thus accelerating glycosidic bond breakage...
January 3, 2018: Bioresource Technology
https://www.readbyqxmd.com/read/29331460/inhibition-of-shigella-sonnei-induced-epithelial-barrier-disruption-by-surface-layer-associated-proteins-of-lactobacilli-from-chinese-fermented-food
#3
Yingchun Zhang, Xiaolu Shi, Siqi Hao, Qianhui Lu, Lanwei Zhang, Xue Han, Weihong Lu
Surface-layer associated proteins (SLAP) of Lactobacillus paracasei ssp. paracasei M5-L and Lactobacillus casei Q8-L were examined to identify the functional basis for their protection within intestinal epithelial cells. The results showed that SLAP of M5-L and Q8-L remained active in a trypsin solution and retained a 45-kDa protein band, similar to that observed in controls. In contrast, under conditions of simulated gastric juice, the SLAP were partially degraded. Inhibitory effects of SLAP on adherence of Shigella sonnei to HT-29 cells were assessed with use of exclusion, competition, and replacement assays...
January 10, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29329860/ethyl-carbamate-an-emerging-food-and-environmental-toxicant
#4
REVIEW
Vemana Gowd, Hongming Su, Petr Karlovsky, Wei Chen
Ethyl carbamate (EC), a chemical substance widely present in fermented food products and alcoholic beverages, has been classified as a Group 2A carcinogen by the International Agency for Research on Cancer (IARC). New evidence indicates that long-term exposure to EC may cause neurological disorders. Formation of EC in food and its metabolism have therefore been studied extensively and analytical methods for EC in various food matrices have been established. Due to the potential threat of EC to human health, mitigation strategies for EC in food products by physical, chemical, enzymatic, and genetic engineering methods have been developed...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329775/recent-advances-and-strategies-in-process-and-strain-engineering-for-the-production-of-butyric-acid-by-microbial-fermentation
#5
REVIEW
Hongzhen Luo, Rongling Yang, Yuping Zhao, Zhaoyu Wang, Zheng Liu, Mengyu Huang, Qingwei Zeng
Butyric acid is an important platform chemical, which is widely used in the fields of food, pharmaceutical, energy, etc. Microbial fermentation as an alternative approach for butyric acid production is attracting great attention as it is an environmentally friendly bioprocessing. However, traditional fermentative butyric acid production is still not economically competitive compared to chemical synthesis route, due to the low titer, low productivity, and high production cost. Therefore, reduction of butyric acid production cost by utilization of alternative inexpensive feedstock, and improvement of butyric acid production and productivity has become an important target...
January 3, 2018: Bioresource Technology
https://www.readbyqxmd.com/read/29328628/analysis-of-gluten-in-a-wheat-gluten-incurred-sorghum-beer-brewed-in-the-presence-of-proline-endopeptidase-by-lc-ms-ms
#6
Katherine L Fiedler, Rakhi Panda, Timothy R Croley
Most gluten-reduced beers are produced using an enzyme called proline endopeptidase (PEP), which proteolyzes the gluten by cleaving at proline residues. However, the gluten content of beers brewed in the presence of PEP cannot be verified since current analytical methods are not able to accurately quantitate gluten in fermented foods. In this work, mass spectrometry was used to qualitatively characterize the gluten in a wheat gluten incurred sorghum model beer brewed with and without the addition of PEP. Hydrolyzed gluten peptides and chymotryptic gluten peptides produced from intact gluten proteins were detected in beer brewed in the presence of up to six times the manufacturer's recommended dosage of PEP...
January 12, 2018: Analytical Chemistry
https://www.readbyqxmd.com/read/29327656/nad-nadh-homeostasis-affects-metabolic-adaptation-to-hypoxia-and-secondary-metabolite-production-in-filamentous-fungi
#7
Motoyuki Shimizu
Filamentous fungi are used to produce fermented foods, organic acids, beneficial secondary metabolites and various enzymes. During such processes, these fungi balance cellular NAD+:NADH ratios to adapt to environmental redox stimuli. Cellular NAD(H) status in fungal cells is a trigger of changes in metabolic pathways including those of glycolysis, fermentation, and the production of organic acids, amino acids and secondary metabolites. Under hypoxic conditions, high NADH:NAD+ ratios lead to the inactivation of various dehydrogenases, and the metabolic flow involving NAD+ is down-regulated compared with normoxic conditions...
January 12, 2018: Bioscience, Biotechnology, and Biochemistry
https://www.readbyqxmd.com/read/29325771/a-cross-cultural-study-of-acceptability-and-food-pairing-for-hot-sauces
#8
Hyun-Jee Kim, Seo-Jin Chung, Kwang-Ok Kim, Belinda Nielsen, Rie Ishii, Michael O'Mahony
This study was conducted to understand the acceptance levels of hot sauces among consumers from different culinary cultures. Two newly developed hot sauces [fermented red chili pepper with soybean-paste-based sauce(GS) and fermented red chili-pepper-based sauce(KS)] were compared with Tabasco sauce(TB) and Sriracha sauce(SR). Two separate cross-cultural home-use tests(HUTs) were conducted: pizza and cream soup were provided as food items in HUT 1, whereas grilled chicken wings and rice noodle soup were provided in HUT 2...
January 8, 2018: Appetite
https://www.readbyqxmd.com/read/29322917/identification-of-natural-antimicrobial-peptides-from-bacteria-through-metagenomic-and-metatranscriptomic-analysis-of-high-throughput-transcriptome-data-of-taiwanese-oolong-teas
#9
Kai-Yao Huang, Tzu-Hao Chang, Jhih-Hua Jhong, Yu-Hsiang Chi, Wen-Chi Li, Chien-Lung Chan, K Robert Lai, Tzong-Yi Lee
BACKGROUND: Anti-microbial peptides (AMPs), naturally encoded by genes and generally containing 12-100 amino acids, are crucial components of the innate immune system and can protect the host from various pathogenic bacteria and viruses. In recent years, the widespread use of antibiotics has resulted in the rapid growth of antibiotic-resistant microorganisms that often induce critical infection and pathogenesis. Recently, the advent of high-throughput technologies has led molecular biology into a data surge in both the amount and scope of data...
December 21, 2017: BMC Systems Biology
https://www.readbyqxmd.com/read/29319514/characterization-of-bacteriocin-producing-lactic-acid-bacteria-isolated-from-native-fruits-of-ecuadorian-amazon
#10
Karina Garzón, Clara Ortega, Gabriela N Tenea
Tropical, wild-type fruits are considered biodiverse "hotspots" of microorganisms with possible functional characteristics to be investigated. In this study, several native lactic acid bacteria (LAB) of Ecuadorian Amazon showing highly inhibitory potential were identified and characterized. Based on carbohydrate fermentation profile and 16S rRNA gene sequencing, seven strains were assigned as Lactobacillus plantarum and one strain as Weissella confusa. Using agar-well diffusion method the active synthetized components released in the neutralized and hydroxide peroxide eliminated cell-free supernatant were inhibited by proteolytic enzymes, while the activity was maintained stable after the treatment with catalase, lysozyme, α-amylase and lipase suggesting their proteinaceous nature...
December 4, 2017: Polish Journal of Microbiology
https://www.readbyqxmd.com/read/29318897/in-vitro-and-in-silico-characterisation-of-lactobacillus-paraplantarum-d2-1-a-starter-culture-for-soymilk-fermentation
#11
Akihito Endo, Fuko Sasaki, Shintaro Maeno, Yu Kanesaki, Yu Hamaguchi, Glaezel Angelique Torres, Satoru Tomita, Junichi Nakagawa
Soymilk contains several functional nutrients and is thus a promising ingredient for production of functional foods. The present research aimed to study starter properties, functional characteristics and safety of Lactobacillus paraplantarum D2-1, a promising starter culture for soymilk fermentation. Strain D2-1 actively fermented soymilk within 24 h but had weak activity of additional acid production after 7 d. Succinate and acetoin, which could be linked to flavour and taste, were accumulated in fermented soymilk...
January 10, 2018: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/29314490/a-mixture-of-lactobacillus-species-isolated-from-traditional-fermented-foods-promote-recovery-from-antibiotic-induced-intestinal-disruption-in-mice
#12
Ying Shi, Xi Zhao, Zhao Jianxin, Zhang Hao, Qixiao Zhai, Arjan Narbad, Wei Chen
AIMS: This study evaluated the antibiotic-induced changes in microbial ecology, intestinal dysbiosis and low-grade inflammation; and the combined effect of four different Lactobacillus species on recovery of microbiota composition and improvement of gut barrier function in mice. METHODS AND RESULTS: Administration of the antibiotic ampicillin for 2 weeks decreased microbial community diversity, induced caecum tumefaction and increased gut permeability in mice. Application of a probiotic cocktail of four Lactobacillus species (JUP-Y4) modulated the microbiota community structure and promoted the abundance of potentially beneficial bacteria such as Akkermansia...
January 3, 2018: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/29314016/monitoring-of-starter-culture-initiated-liquid-wheat-and-teff-sourdough-fermentations-by-selected-ion-flow-tube-mass-spectrometry
#13
Simon Van Kerrebroeck, Henning Harth, Andrea Comasio, Luc De Vuyst
BACKGROUND: Selected ion flow tube-mass spectrometry (SIFT-MS) is a direct-injection mass spectrometric technique that has been introduced recently into the field of food and flavor analysis. It shows potential to be used for the monitoring of food fermentations too. Therefore, this study aimed at the online monitoring of different volatile compounds produced during starter culture-initiated liquid sourdough fermentations by SIFT-MS, for which a new workflow was developed. RESULTS: The online monitoring of the volatile sample compounds acetoin and ethyl acetate, diacetyl, and ethanol was made possible during the production of sourdoughs obtained through fermentation with several interesting strains belonging to the species Lactobacillus crustorum, Lactobacillus fermentum, Lactobacillus hilgardii, Lactobacillus nagelii, Lactobacillus sakei, and Gluconobacter oxydans...
January 4, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29313328/efficient-biosynthesis-of-natural-yellow-pigments-by-monascus-purpureus-in-a-novel-integrated-fermentation-system
#14
Jun Lv, Gao-Fei Qian, Lei Chen, Huan Liu, Hai-Xiao Xu, Gan-Rong Xu, Bo-Bo Zhang, Chan Zhang
Due to the increasing demand for healthy and safe food, Monascus spp. have gained much attention as a sustainable source of natural food colorant. In this study, a novel integrated fermentation system consisting of surfactant and in situ extractant was established for efficiently producing yellow pigments by M. purpureus sjs-6. The maximum production of Monascus yellow pigment (669.2 U/mL) was obtained when 40% soybean oil (as extractant) was supplied at the beginning and 5 g/L Span-80 (as surfactant) was supplied at the 72th h, resulting in production 27...
January 9, 2018: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29313259/feasibility-and-transcriptomic-analysis-of-betalain-production-by-biomembrane-surface-fermentation-of-penicillium-novae-zelandiae
#15
Hailei Wang, Yi Li, Kun Zhang, Yingqun Ma, Ping Li
In this study, a biomembrane surface fermentation was used to produce red pigments of Penicillium novae-zelandiae, and the significant improvement in pigment production by the addition of 0.4 g/L of tyrosine demonstrated that the red pigments probably contained betalain. Therefore, one red pigment was purified, and identified as 2-decarboxybetanin by high-resolution mass spectrometry (MS) and MS/MS analysis. Transcriptomic analysis revealed the differentially expressed genes and metabolic profile of P. novae-zelandiae in response to different cultivations and exhibited the complete biosynthetic pathway of 2-decarboxybetanin in P...
January 8, 2018: AMB Express
https://www.readbyqxmd.com/read/29303995/local-acetaldehyde-an-essential-role-in-alcohol-related-upper-gastrointestinal-tract-carcinogenesis
#16
REVIEW
Mikko T Nieminen, Mikko Salaspuro
The resident microbiome plays a key role in exposure of the upper gastrointestinal (GI) tract mucosa to acetaldehyde (ACH), a carcinogenic metabolite of ethanol. Poor oral health is a significant risk factor for oral and esophageal carcinogenesis and is characterized by a dysbiotic microbiome. Dysbiosis leads to increased growth of opportunistic pathogens (such as Candida yeasts) and may cause an up to 100% increase in the local ACH production, which is further modified by organ-specific expression and gene polymorphisms of ethanol-metabolizing and ACH-metabolizing enzymes...
January 5, 2018: Cancers
https://www.readbyqxmd.com/read/29301350/beneficial-effects-of-monascus-sp-kccm-10093-pigments-and-derivatives-a-mini-review
#17
REVIEW
Daehwan Kim, Seockmo Ku
The production of Monascus pigments and related byproducts, via microbial fermentation, has been broadly utilized as coloring by traditional food industries and as a natural textile dye. In addition to these traditional purposes, Monascus pigments have been recently favored for a variety of commercial and academic purposes. Pigments and derivatives formed during Monascus fermentation have pharmaceutical and clinical properties that can counteract common diseases, including obesity, type-2 diabetes, and cancer...
January 3, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/29301230/electronic-tongue-a-tool-for-all-tastes
#18
REVIEW
Marta Podrażka, Ewa Bączyńska, Magdalena Kundys, Paulina S Jeleń, Emilia Witkowska Nery
Electronic tongue systems are traditionally used to analyse: food products, water samples and taste masking technologies for pharmaceuticals. In principle, their applications are almost limitless, as they are able to almost completely reduce the impact of interferents and can be applied to distinguish samples of extreme complexity as for example broths from different stages of fermentation. Nevertheless, their applications outside the three principal sample types are, in comparison, rather scarce. In this review, we would like to take a closer look on what are real capabilities of electronic tongue systems, what can be achieved using mixed sensor arrays and by introduction of biosensors or molecularly imprinted polymers in the matrix...
December 31, 2017: Biosensors
https://www.readbyqxmd.com/read/29300347/soy-consumption-and-the-risk-of-prostate-cancer-an-updated-systematic-review-and-meta-analysis
#19
REVIEW
Catherine C Applegate, Joe L Rowles, Katherine M Ranard, Sookyoung Jeon, John W Erdman
Prostate cancer (PCa) is the second most commonly diagnosed cancer in men, accounting for 15% of all cancers in men worldwide. Asian populations consume soy foods as part of a regular diet, which may contribute to the lower PCa incidence observed in these countries. This meta-analysis provides a comprehensive updated analysis that builds on previously published meta-analyses, demonstrating that soy foods and their isoflavones (genistein and daidzein) are associated with a lower risk of prostate carcinogenesis...
January 4, 2018: Nutrients
https://www.readbyqxmd.com/read/29300336/characterization-of-a-potential-probiotic-lactobacillus-brevis-rk03-and-efficient-production-of-%C3%AE-aminobutyric-acid-in-batch-fermentation
#20
Chien-Hui Wu, Yi-Huang Hsueh, Jen-Min Kuo, Si-Jia Liu
Lactic acid bacteria were isolated from fish and evaluated for their γ-aminobutyric acid (GABA)-producing abilities. Out of thirty-two isolates, Lactobacillus brevis RK03 showed the highest GABA production ability. The effects of various fermentation parameters including initial glutamic acid level, culture temperature, initial pH, and incubation time on GABA production were investigated via a singleparameter optimization strategy. For industrial large-scale production, a low-cost GABA producing medium (GM) broth was developed for fermentation with L...
January 4, 2018: International Journal of Molecular Sciences
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