Review
Food Science & Technology
Kariyawasam Majuwana Gamage Menaka Menike Kariyawasam, Na-Kyoung Lee, Hyun-Dong Paik
Summary: The recent focus on screening novel probiotic strains from various food sources highlights their multiple therapeutic effects and functionalities. Research has confirmed the ability of probiotics to lower disease risk. Incorporating these novel strains in fermented dairy products can improve product characteristics and safety.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Review
Food Science & Technology
Vincenzo Castellone, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, Benedetta Bottari
Summary: Lactic acid bacteria (LAB) are involved in producing various fermented products that are consumed globally, and many of these LAB-fermented foods are recognized for their health benefits, containing probiotic LAB or their metabolites. This review focuses on the health-related effects of LAB-fermented foods, particularly popular options like yoghurt, kefir, cheese, sauerkrauts, and kimchi.
Article
Food Science & Technology
Katarzyna Kielczewska, Aneta Dabrowska, Marika Magdalena Bielecka, Bogdan Dec, Maria Baranowska, Justyna Ziajka, Yang Zhennai, Justyna Zulewska
Summary: Milk enriched with casein and serum protein preparations can enhance the pH, viscosity, and heat stability of non-fermented milks. Whey protein-enriched milk received the highest scores in sensory evaluation.
Article
Food Science & Technology
Talita A. Comunian, Marluci P. Silva, Clitor J. F. Souza
Summary: Food by-products have nutritional and technological potential, which can be utilized for enriching food or as encapsulating materials. Through various techniques such as spray drying or emulsification, food by-products can be effectively utilized to reduce the environmental impact of food production.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Louise Weiwei Lu, Jie-Hua Chen
Summary: Seaweeds are traditional food ingredients that are rich in functional nutrients, and can be used as functional ingredients to improve the glycemic potency of cereal products.
Review
Engineering, Chemical
Svetlana Schubertova, Zuzana Krepsova, Livia Janotkova, Marianna Potocnakova, Frantisek Kreps
Summary: Sea buckthorn fruit is rich in essential nutrients and bioactive substances, but is currently undervalued. Research on new processing methods is valuable for increasing its acceptance among consumers. Studies have shown significant changes in antioxidant properties and sensory characteristics of sea buckthorn fruit juice through malolactic fermentation. The components of sea buckthorn fruit also exhibit promising effects in formulating novel probiotic dairy products.
Article
Nutrition & Dietetics
Kevin Whelan, Nicola Jones
Summary: This study investigated the availability, cost, ingredients, nutritional content, and on-pack claims of commercially-produced fermented foods in the UK. The research found that there were differences in the number of products, cost, and nutritional content among different categories of fermented foods. Commercially-produced fermented foods are diverse in their cost, nutritional content, ingredients, and use of on-pack claims.
JOURNAL OF HUMAN NUTRITION AND DIETETICS
(2022)
Article
Biotechnology & Applied Microbiology
Shagun Sharma, Astha Singh, Swati Sharma, Anil Kant, Surajbhan Sevda, Mohammad J. Taherzadeh, Vijay Kumar Garlapati
Summary: This review focuses on the shift in consumer perception from standard to valuable and healthier functional foods, including probiotics, due to expanded science and technical research. It discusses the importance of specific probiotic strains in functional foods and emphasizes the necessity of strong technological properties when developing new formulations. Furthermore, it provides an overview of the regulatory and safety issues associated with probiotics-based foods and beverages.
Article
Food Science & Technology
Yu Chen, Weizhu Zeng, Fang Fang, Shiqin Yu, Jingwen Zhou
Summary: This review summarizes various technologies and their applications for eliminating ethyl carbamate (EC) in fermented foods, and discusses the factors affecting its content and different strategies for its elimination.
Review
Microbiology
Nicolas L. Louw, Kasturi Lele, Ruby Ye, Collin B. Edwards, Benjamin E. Wolfe
Summary: For thousands of years, humans have enjoyed the benefits of microbial diversity in fermented foods and beverages. Recent research has helped to understand how microbial communities assemble in these ferments, using ecological and evolutionary frameworks. By combining sequencing surveys with models, new approaches for managing fermented food microbiomes can be developed based on ecological processes.
ANNUAL REVIEW OF MICROBIOLOGY
(2023)
Review
Plant Sciences
Marlize Kruger, Tertia van Eeden, Daniso Beswa
Summary: This paper discusses the health benefits, distribution of nutrients and potential side effects of cannabis edibles, as well as measures to reduce children's exposure to these products.
Review
Food Science & Technology
Fellipe Lopes de Oliveira, Thaise Yanka Portes Arruda, Maressa Caldeira Morzelle, Ana Paula Aparecida Pereira, Sabrina Neves Casarotti
Summary: Recently, there has been a growing interest in exploring the prebiotic potential of fruit by-products (FBP) due to their high content of dietary fibers and polyphenols. These compounds have anti-inflammatory activity and can help maintain a healthy gut microbiota, reducing the risk of various diseases. Fermented milk is identified as a suitable carrier for FBP, and this review provides a comprehensive analysis of their potential as well as their impact on the nutritional and sensory qualities of fermented milk.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biotechnology & Applied Microbiology
Seong-Hun Lee, Chang-Ho Eun, Yong-Seong Kwon, Jin-Hong Baek, In-Jung Kim
Summary: This study evaluated the effects of fermented products of aloe processing byproducts on adipocyte differentiation, hyaluronic acid production, tyrosinase activity, and antioxidant activity. The results suggest that these fermented products have the potential for applications in cosmetics, pharmaceuticals, and beverages.
FERMENTATION-BASEL
(2021)
Review
Food Science & Technology
Kexin Xiong, Siyu Xue, Hui Guo, Yiwei Dai, Chaofan Ji, Liang Dong, Sufang Zhang
Summary: Ergothioneine (EGT) is a highly valuable sulfur-containing amino acid with strong antioxidant and cytoprotective activities. It has been widely used in various industries, but the low yield remains a challenge. This review discusses the biological activities and applications of EGT, compares production methods and biosynthetic pathways in different microorganisms, and explores genetic and metabolic engineering approaches for improving EGT production. Furthermore, incorporating EGT-producing strains into fermentation processes can introduce EGT as a functional factor in fermented foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Nutrition & Dietetics
Natasha K. Leeuwendaal, Catherine Stanton, Paul W. O'Toole, Tom P. Beresford
Summary: Fermented foods have been a part of human diet for thousands of years and have a diverse range in the 21st century. Research has shown that bioactive peptides and microbial metabolites in fermented foods have positive effects on human health. Each type of fermented food hosts a specific population of microorganisms, which can survive in the gut and interact with the gut microbiome. This review examines the fermentation process, microorganisms involved, potential health benefits, and the impact of fermented foods on the gut microbiome.
Review
Chemistry, Organic
Juliane Korp, Maria S. Vela Gurovic, Markus Nett
BEILSTEIN JOURNAL OF ORGANIC CHEMISTRY
(2016)
Article
Ecology
M. S. Vela Gurovic, N. L. Olivera
JOURNAL OF ARID ENVIRONMENTS
(2017)
Article
Plant Sciences
Maria Soledad Vela Gurovic, Fatima R. Viceconte, Marcelo T. Pereyra, Maximiliano A. Bidegain, Maria Amelia Cubitto
JOURNAL OF ETHNOPHARMACOLOGY
(2018)
Article
Microbiology
Maria Soledad Vela Gurovic, Sebastian Mueller, Nicole Domin, Ivana Seccareccia, Sandor Nietzsche, Karin Martin, Markus Nett
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
(2013)
Article
Biochemistry & Molecular Biology
Gabriela A. Fernandez, Maria S. Vela Gurovic, Nelda L. Olivera, Alicia B. Chopa, Gustavo F. Silbestri
JOURNAL OF INORGANIC BIOCHEMISTRY
(2014)
Article
Chemistry, Medicinal
M. Soledad Vela Gurovic, A. Maria Diaz Lanza, Maria del Carmen Boyano Adanez, M. Cristina Estan Omana, Irene Ganan Gomez, A. Paula Murray, Pilar Sancho Lopez
PHYTOTHERAPY RESEARCH
(2011)
Article
Plant Sciences
Maria Soledad Vela Gurovic, Maria Julia Castro, Victoria Richmond, Maria Belen Faraoni, Marta S. Maier, Ana Paula Murray
Article
Biochemistry & Molecular Biology
Maria Soledad Vela Gurovic, Alejandro Raul Gentili, Nelda Lila Olivera, Maria Susana Rodriguez
PROCESS BIOCHEMISTRY
(2014)
Article
Biochemistry & Molecular Biology
Marcelo R. Necol, M. Soledad Vela Gurovic, Soledad Ruiz Diaz, Gustavo F. Silbestri
CARBOHYDRATE RESEARCH
(2019)
Article
Infectious Diseases
Maria Gabriela Blanco, Maria Soledad Vela Gurovic, Gustavo Fabian Silbestri, Andres Garelli, Sebastian Giunti, Diego Rayes, Maria Jose De Rosa
PLOS NEGLECTED TROPICAL DISEASES
(2018)
Article
Biotechnology & Applied Microbiology
M. D. R. Agustin, F. R. Viceconte, M. S. Vela Gurovic, A. Costantino, L. Brugnoni
JOURNAL OF APPLIED MICROBIOLOGY
(2019)
Article
Microbiology
Anna Tippelt, Markus Nett, M. Soledad Vela Gurovic
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2020)
Article
Biochemistry & Molecular Biology
SA Rodriguez, MSV Gurovic, MC Mulet, AP Murray
BIOCHEMICAL SYSTEMATICS AND ECOLOGY
(2006)
Article
Biochemistry & Molecular Biology
Davide Risso, Gillian Dunngalvin, Sameer Saxena, Andrea Doolan, Lisa Spence, Kavita Karnik
Summary: This study investigated the gastrointestinal tolerance of low-calorie sugar D-allulose in young children and found that it was well tolerated. It can be considered as a candidate for replacing added sugars with lower caloric content in commercially produced goods.
Article
Biochemistry & Molecular Biology
Xinying Suo, Anna Baggio, Nicoletta Pellegrini, Silvia Vincenzetti, Elena Vittadini
Summary: This study investigated the effects of shape, gluten, and structural breakdown on the starch digestibility and glycemic index of gluten-containing and gluten-free pasta. The results showed that mastication effort, shape, and gluten content had significant impacts on starch digestion and glycemic index, with gluten being the major factor affecting the amount of digested starch.
Article
Biochemistry & Molecular Biology
Xinnuo Hu, Yanjun Yang, Cuihua Chang, Junhua Li, Yujie Su, Luping Gu
Summary: Fish collagen was enzymatically hydrolyzed using alkaline, papain, and ginger protease. The addition of ginger protease increased the degree of hydrolysis and resulted in changes in the amino acid composition and molecular weight distribution of the peptides. Combined hydrolysis with ginger protease improved the ACE inhibitory activity of the sample but affected fibroblast proliferation activity.
Article
Biochemistry & Molecular Biology
Tong Nie, Xin Wang, Aqun Li, Anshan Shan, Jun Ma
Summary: This study investigated the mechanism by which hesperidin prevents nonalcoholic fatty liver disease (NAFLD) by modulating fatty acid beta oxidation. The results suggest that hesperidin promotes fatty acid beta oxidation by activating SIRT1/PGC1 alpha, thus improving NAFLD.
Article
Biochemistry & Molecular Biology
Li Li, Jing Zhao, Jinxue Wang, Qianqian Xiong, Xuechun Lin, Xiaolei Guo, Fan Peng, Wangqun Liang, Xuezhi Zuo, Chenjiang Ying
Summary: The daily administration of 10 g d-1 inulin-type fructans significantly reduced the circulating arsenic retention in end-stage renal disease by increasing the arsenic clearance rate through urine and dialysis. However, it was found to be ineffective for other trace elements.
Article
Biochemistry & Molecular Biology
Chuanchuan Wang, Weixuan Chen, Yishan Jiang, Xiao Xiao, Qianhui Zou, Jiarui Liang, Yu Zhao, Qianxu Wang, Tian Yuan, Rui Guo, Xuebo Liu, Zhigang Liu
Summary: Autism Spectrum Disorder (ASD) symptoms may be improved through modulation of gut microbiota. This study investigated the effects of a synbiotic treatment on an ASD-like mouse model, and found that it rectified social impairments, attenuated inflammatory cytokine expressions, protected gut barrier integrity, and altered gut microbiota composition. The synbiotic treatment elevated beneficial metabolites and upregulated genes associated with their synthesis. Overall, the synbiotic combination mitigated ASD-related social impairments through regulation of the gut-brain axis.
Review
Biochemistry & Molecular Biology
Chunli Kong, Caiping Duan, Yixuan Zhang, Yiying Wang, Zheng Yan, Sumei Zhou
Summary: This review critically discusses the physicochemical properties of bioactive molecules in kidney beans and focuses on the current knowledge of non-starch polysaccharide (NSP) structure and function on intestinal health and metabolism. It also provides suggestions for further investigation and development of NSPs as novel plant carbohydrate resources.
Article
Biochemistry & Molecular Biology
Fei Shen, Qianqian Wang, Sami Ullah, Ya Pan, Minjie Zhao, Jing Wang, Ming Chen, Fengqin Feng, Hao Zhong
Summary: This study investigated the peristalsis-promoting potential of Ligilactobacillus acidipiscis YJ5 and its underlying molecular mechanism in relieving constipation. The results showed that L. acidipiscis YJ5 intervention increased intestinal peristalsis in zebrafish and mouse models, reduced colonic aquaporin expression, repaired intestinal morphological damage, enhanced the colonic mucosal barrier, and reversed the gut microbiota structure. The positive effects of L. acidipiscis YJ5 were attributed to its metabolites such as malic acid and heliangin.
Article
Biochemistry & Molecular Biology
Zhuo Qu, Jiahui Tian, Jiachen Sun, Ying Shi, Jianqiang Yu, Wannian Zhang, Chunlin Zhuang
Summary: Smoking is the main risk factor for lung cancer, but garlic oil compound DATS shows potential as a chemopreventive agent. DATS can inhibit the carcinogenic effects of tobacco and regulate gut microbiota, as well as activate the PPAR-gamma pathway to suppress tumor growth.
Article
Biochemistry & Molecular Biology
Yanli Zhang, Jielun Hu, Yadong Zhong, Shuai Liu, Liandi Liu, Xinyi Mu, Chunhua Chen, Shenji Yang, Guohao Li, Duoduo Zhang, Xinru Huang, Jinrui Yang, Xiaojun Huang, Shuigen Bian, Shaoping Nie
Summary: The study found that different ratios of insoluble and soluble dietary fiber have distinct effects on gut microbiota and serum metabolites. Increasing the ratio of insoluble dietary fiber increases the relative abundance and acid production of specific bacterial genera, while increasing the ratio of soluble dietary fiber increases the diversity and relative abundance of other bacterial genera and regulates metabolic pathways.
Article
Biochemistry & Molecular Biology
Enhui Tang, Tong Hu, Zhaokang Jiang, Xiaojun Shen, Huan Lin, Haiyan Xian, Xinlan Wu
Summary: Isoquercitrin alleviates lipopolysaccharide-induced intestinal mucosal barrier damage in mice by inhibiting the TLR4/MyD88/NF-kappa B signaling pathway and modulating the intestinal flora.
Article
Biochemistry & Molecular Biology
Nesma A. Abd Elrazik, Sahar A. Helmy
Summary: This study found that betanin, the major pigment in red beetroot, has a protective effect against bleomycin-induced pulmonary fibrosis in rats. The protective effect may be attributed to the attenuation of the NLRP3/IL-1 beta/TGF-beta 1 signaling pathway and the suppression of the EMT process.
Article
Biochemistry & Molecular Biology
Sha Li, Longchen Shang, Yuanyuan Chen, Rong Song, Jing Li, Bin Li
Summary: A new form of konjac fiber was prepared that could instantly expand in contact with digestive fluid, inhibiting the digestion of food. The digestion regulation ability of the fiber was influenced by the freezing temperature used during preparation, with the fiber prepared at -20 degrees C showing the best performance in delaying gastric emptying and preventing intestinal starch hydrolysis.
Article
Biochemistry & Molecular Biology
Xian Xia, Jiangdong Li, Rui Liang, Yi Li, Xiaojuan Ma, Ying Yang, Daniel Lozano-Ojalvo
Summary: This study aimed to reduce the allergenicity of ovomucoid through unfolding-assisted glycation. The results showed that maltose glycation effectively reduced the IgG-binding capacity of the allergen. Unfolded and glycated ovomucoid exhibited enhanced antioxidant activity and metal ion chelating ability.