Article
Food Science & Technology
Jirayu Jitpakdee, Duangporn Kantachote, Hiroshi Kanzaki, Teruhiko Nitoda
Summary: The study demonstrates that two lactic acid bacteria have significant effects on cholesterol and gamma-aminobutyric acid, and they exhibit good tolerance even under simulated gastrointestinal conditions. The co-culture of the two strains in milk fermentation shows more effectiveness in reducing cholesterol, increasing GABA content, and ACE inhibition.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Silvia-Simona Grosu-Tudor, Iulia-Roxana Angelescu, Alexandru Brinzan, Medana Zamfir
Summary: S-layer proteins produced by lactobacilli isolated from Romanian artisan fermented products were characterized. The presence of S-layer proteins was confirmed by electron microscopy, and their removal caused a loss of bacterial resistance and self-aggregation ability. Liquid chromatography-mass spectrometry analysis identified the molecular masses and isoelectric points of the proteins. PCR amplification revealed the similarity between the genome of Lact. helveticus 34.9 and slpA gene.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Microbiology
Komwit Surachat, Duangporn Kantachote, Panchalika Deachamag, Monwadee Wonglapsuwan
Summary: This study characterized the molecular properties of Pediococcus acidilactici HN9 and compared its genome with other bacterial strains in the genus Pediococcus. Various bioinformatic approaches were used to investigate phylogenetic relationships, genome stability, virulence factors, bacteriocin production, and antimicrobial resistance genes of the HN9 strain. The study provided insights into the adaptability of HN9 to different environments and its mechanism for maintaining genome stability.
Article
Food Science & Technology
Himoonga Bernard Moonga, Sijmen E. Schoustra, Anita R. Linnemann, John Shindano, Eddy J. Smid
Summary: Africa has a rich cultural heritage and a variety of traditional fermented foods. Traditional fermentation processes allow for low-cost conversion of raw materials into final products with improved nutritional value and extended shelf life. Mabisi, a traditional fermented milk product from Zambia, exemplifies the importance of indigenous knowledge in processing and has the potential to be applied to other similar traditional food products.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Review
Food Science & Technology
Dharmendra Kumar, Milan Kumar Lal, Som Dutt, Pinky Raigond, Sushil Sudhakar Changan, Rahul Kumar Tiwari, Kumar Nishant Chourasia, Vikas Mangal, Brajesh Singh
Summary: The current trend of health-conscious consumers and healthy food habits has led researchers to explore the development of food products with synbiotic benefits. This review article explores the alternative sources of probiotics and highlights various methods for making non-dairy synbiotics based on dietary fibers.
MOLECULAR NUTRITION & FOOD RESEARCH
(2022)
Review
Food Science & Technology
Nadya Armenova, Lidia Tsigoriyna, Alexander Arsov, Kaloyan Petrov, Penka Petrova
Summary: The use of pesticides in agricultural areas is essential for improving crop yields in the future. However, the ingestion of food with pesticide residues can lead to serious health issues such as neurological, gastrointestinal, and allergic reactions, as well as cancer and death. Fortunately, the fermentation process reduces pesticide residues in certain foods through enzymatic degradation by microbial species. This review focuses on highly pesticide-contaminated foods, such as milk, yogurt, fermented vegetables, fruit juices, grains, sourdough, and wines, and discusses the molecular mechanisms and potential strategies for pesticide detoxification.
Review
Food Science & Technology
Rashmi Hogarehalli Mallappa, Chandrasekhar Balasubramaniam, Basavaprabhu Haranahalli Nataraj, Chette Ramesh, Saurabh Kadyan, Diwas Pradhan, Santhosh Kumar Muniyappa, Sunita Grover
Summary: Traditional fermented milk products from India exhibit rich microbial diversity and functionality, but more scientific research is needed to support the health benefits claims. There are also limitations in using emerging 'omics' approaches to comprehensively determine the microbial and functional metabolite profiles of these products.
INTERNATIONAL DAIRY JOURNAL
(2021)
Review
Food Science & Technology
Gilberto V. de Melo Pereira, Dao Pedro de Carvalho Neto, Bruna L. Maske, Juliano De Dea Lindner, Alexander S. Vale, Gabriel R. Favero, Jessica Viesser, Julio C. de Carvalho, Aristoteles Goes-Neto, Carlos R. Soccol
Summary: This review explores the application of next-generation sequencing (NGS) technologies in analyzing the microbial composition of traditional fermented milk products worldwide. The study reveals a more complex bacterial diversity in these products, including uncultivable microorganisms, sub-dominant populations, and late-growing species. These discoveries are vital in improving the monitoring, manipulation, and safety of fermented foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Microbiology
Ashwinipriyadarshini Megur, Eric Banan-Mwine Daliri, Toma Balnionyte, Jonita Stankeviciute, Egle Lastauskiene, Aurelijus Burokas
Summary: The present study identified 12 potential probiotic candidates from homemade fermented food samples in Lithuania. These candidates exhibited antimicrobial activity, antioxidant activity, auto-aggregation ability, and adhesion ability. They also showed high proliferation in the presence of a prebiotic. Among them, Lacticaseibacillus paracasei 11w exhibited the most desirable probiotic properties.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Noeli Sirini, Paula Loyeau, Maria Ruiz, Maria Stegmayer, Lorena Soto, Maria Werning, Laureano Frizzo, Vanesa Ordonez, Juana Fernandez-Lopez, Marcelo Rosmini
Summary: The viability of microencapsulated and unencapsulated Lactiplantibacillus plantarum BFL and their effects on the microbiological and physicochemical parameters of fermented sausages were studied in this research. The results showed that the inoculated sausages had lower pH values and potential pathogenic microorganism counts. Encapsulated L. plantarum BFL had better viability during storage compared to its unencapsulated state. In addition, L. plantarum BFL exhibited an antioxidant effect at 20 degrees C towards the end of storage. Overall, L. plantarum BFL could be used as a biocontroller in the meat industry due to its high viability rates.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Xiankang Fan, Lihui Du, Jue Xu, Zihang Shi, Tao Zhang, Xiaoxiao Jiang, Xiaoqun Zeng, Zhen Wu, Daodong Pan
Summary: This study investigated the effects of single and binary probiotics on the quality of yogurt and found that binary probiotics can enhance the growth and antioxidant capacity of L. brevis 54 by promoting the production of L-glutamic acid and pyruvic acid. Metabolomics analysis revealed differences in the metabolic pathways of volatile and nonvolatile flavor substances. The mapping of the action of single and binary probiotics provides guidance for the development of yogurt with unique flavor, high probiotic content, and strong antioxidant capacity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Inaki Diez-Ozaeta, Oihana Juaristi Astiazaran
Summary: In recent years, the demand for minimally processed foods has increased, leading to the popularity of fermented foods as a beneficial nutritional and functional strategy. A review of the latest studies on fermented foods highlights their potential health benefits, the bioactive compounds responsible for these properties, and future research trends. It emphasizes the importance of clinical evidence to ensure that fermented foods can significantly improve well-being.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Salam A. Ibrahim, Philip J. Yeboah, Raphael D. Ayivi, Abdulhakim S. Eddin, Namesha D. Wijemanna, Saeed Paidari, Rea V. Bakhshayesh
Summary: Fermented foods like yogurt, kefir, and sauerkraut have gained attention for their health benefits and are considered biofuel for the human microbiome. They are produced using microbial-based fermentation aids and have various healthy fermentative activities. These foods also inhibit food spoilage and pathogenic microorganisms, extending their shelf life.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Shankar Ilango, Usha Antony
Summary: Food fermentation has a long history and has evolved with modification in substrates, processes and technologies. Different microorganisms are involved in fermentation of various food products, with lactic acid bacteria being a major group. India and Korea have a rich tradition of fermented foods, which may contain probiotic microorganisms.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Hugo Calixto Fonseca, Dirceu de Sousa Melo, Cintia Lacerda Ramos, Aline Galvao Tavares Menezes, Disney Ribeiro Dias, Rosane Freitas Schwan
Summary: This study investigated the effects of Lactiplantibacillus plantarum CCMA 0743 in single and co-culture fermentations on the volatile compounds and sensory profiles of fermented passion fruit juice. The results showed that passion fruit juice is a suitable food matrix for delivering the evaluated strains, but individual strains or strain-strain interactions with the food matrix can affect the fermented product.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Multidisciplinary
Deepak Verma, Pradeep Kumar, Balasubramanian Narasimhan, Kalavathy Ramasamy, Vasudevan Mani, Rakesh Kumar Mishra, Abu Bakar Abdul Majeed
ARABIAN JOURNAL OF CHEMISTRY
(2019)
Article
Chemistry, Multidisciplinary
Harmeet Kaur, Siong Meng Lim, Kalavathy Ramasamy, Mani Vasudevan, Syed Adnan Ali Shah, Balasubramanian Narasimhan
ARABIAN JOURNAL OF CHEMISTRY
(2020)
Article
Chemistry, Analytical
Cristina Romero Rocamora, Kalavathy Ramasamy, Siong Meng Lim, Abu Bakar Abdul Majeed, Snezana Agatonovic-Kustrin
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
(2020)
Article
Biology
Guan-Young Teo, Abdullah Rasedee, Nagi A. AL-Haj, Chaw Yee Beh, Chee Wun How, Heshu Sulaiman Rahman, Noorjahan Banu Alitheen, Rozita Rosli, Al-Shwyeh Hussah Abdullah, Abdelwahid Saeed Ali
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2020)
Article
Biology
Kamran Ashraf, Hasseri Halim, Siong Meng Lim, Kalavathy Ramasamy, Sadia Sultan
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2020)
Article
Multidisciplinary Sciences
Nizam Ahmad, El Hassane Anouar, Amalina Mohd Tajuddin, Kalavathy Ramasamy, Bohari M. Yamin, Hadariah Bahron
Review
Cell Biology
Siti Hajar Rehiman, Siong Meng Lim, Chin Fen Neoh, Abu Bakar Abdul Majeed, Ai-Vyrn Chin, Maw Pin Tan, Shahrul Bahyah Kamaruzzaman, Kalavathy Ramasamy
AGEING RESEARCH REVIEWS
(2020)
Article
Biotechnology & Applied Microbiology
F. H. Tan, J. C. Kong, J. F. Ng, N. B. Alitheen, C. L. Wong, C. Y. Yong, K. W. Lee
Summary: The study successfully displayed a 10-residue peptide on the surface of TYMVcHis(6) VLPs, showing high stability under different pH and temperature conditions, and the ability to reassemble into VLPs after chemical denaturation.
JOURNAL OF APPLIED MICROBIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Swee Keong Yeap, Norlaily Mohd Ali, Muhammad Nadeem Akhtar, Nursyamirah Abd Razak, Zhi Xiong Chong, Wan Yong Ho, Lily Boo, Seema Zareen, Tonni Agustiono Kurniawan, Ram Avtar, Stephanie Y. L. Ng, Alan Han Kiat Ong, Noorjahan Banu Alitheen
Summary: BHMC exhibits selective cytotoxic effects on ER positive MCF-7 cells, promoting G2/M cell cycle arrest and apoptosis. It involves dysregulation of various miRNAs such as miR-3195, miR-30a-3p, miR-6813-5p, and miR-6132, as well as downregulation of tumor-promoting genes like VEGF and SNAIL in MCF-7 cells.
Review
Food Science & Technology
Nor Farahin Azizi, Muganti Rajah Kumar, Swee Keong Yeap, Janna Ong Abdullah, Melati Khalid, Abdul Rahman Omar, Mohd Azuraidi Osman, Sharifah Alawieyah Syed Mortadza, Noorjahan Banu Alitheen
Summary: Kefir is a fermented beverage rich in probiotics that offer various nutraceutical benefits, leading to a growing global interest. Due to its potential nutritional advantages, kefir and similar products have a promising future in commercialization.
Article
Chemistry, Medicinal
Muhammad Nazirul Mubin Aziz, Nurul Fattin Che Rahim, Yazmin Hussin, Swee Keong Yeap, Mas Jaffri Masarudin, Nurul Elyani Mohamad, Muhammad Nadeem Akhtar, Mohd Azuraidi Osman, Yoke Kqueen Cheah, Noorjahan Banu Alitheen
Summary: Osteosarcoma is a life-threatening bone tumor with poor prognosis in children, prompting the search for safer and more effective treatments. Natural compounds like curcumin have pharmacological advantages but poor cellular uptake. The synthetic curcumin analog DK1 shows potential as an anti-metastatic and anti-angiogenic agent.
Article
Biotechnology & Applied Microbiology
Noorshafadzilah Talib, Nurul Elyani Mohamad, Swee Keong Yeap, Chai Ling Ho, Mas Jaffri Masarudin, Suraini Abd-Aziz, Mira Nadiah Mohd Izham, Muganti Rajah Kumar, Yazmin Hussin, Noorjahan Banu Alitheen
Summary: This study evaluated the anti-diabetic potential of the isolated L. paracasei from Malaysian water kefir grains and found that it alleviated T2DM by regulating gene expression, suggesting its potential as a dietary supplement for T2DM.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Multidisciplinary Sciences
Previnaa Sundrarajoo, Sugumaran Manickam, Nur Fatihah Mohd Yusoff, Noorjahan Banu Mohammed Alitheen, Parameswari Namasivayam
Summary: This study conducted histological analysis on the underexplored plant species Glycosmis perakensis from the Rutaceae family, highlighting important anatomical features of its leaves and stems. The findings will serve as a valuable tool for future plant identification.
MALAYSIAN JOURNAL OF FUNDAMENTAL AND APPLIED SCIENCES
(2022)
Article
Integrative & Complementary Medicine
Muganti Rajah Kumar, Swee Keong Yeap, Nurul Elyani Mohamad, Janna Ong Abdullah, Mas Jaffri Masarudin, Melati Khalid, Adam Thean Chor Leow, Noorjahan Banu Alitheen
Summary: This study investigated the microbial composition and bioactive compounds of water kefir fermented in Malaysia, showing Lactobacillus hilgardii as the most abundant species. Toxicity analysis on BALB/c mice administered with kefir water showed no adverse effects, and antioxidant assays demonstrated enhanced SOD and FRAP activities.
BMC COMPLEMENTARY MEDICINE AND THERAPIES
(2021)
Article
Integrative & Complementary Medicine
Ilya Iryani Mahmod, Intan Safinar Ismail, Noorjahan Banu Alitheen, Yahaya M. Normi, Faridah Abas, Alfi Khatib, Rudiyanto, Jalifah Latip
BMC COMPLEMENTARY MEDICINE AND THERAPIES
(2020)
