Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids

The Role of Short-Chain Fatty Acids From Gut Microbiota in Gut-Brain Communication

(2020) Ygor Parladore Silva et al.   Frontiers in Endocrinology

Effects of gut microbiota and time of treatment on tissue levels of green tea polyphenols in mice

(2018) Anna B. Liu et al.   BIOFACTORS

Acetic acid bacteria in fermented foods and beverages

(2018) Jonas De Roos et al.   CURRENT OPINION IN BIOTECHNOLOGY

The Role of the Gut Microbiota in the Metabolism of Polyphenols as Characterized by Gnotobiotic Mice

(2018) Giulio Maria Pasinetti et al.   JOURNAL OF ALZHEIMERS DISEASE

The chemical profiling of fatty acids during the brewing process

(2018) Jana Olšovská et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium

(2018) Elena Uțoiu et al.   Nutrients

Colon Bioaccessibility and Antioxidant Activity of White, Green and Black Tea Polyphenols Extract after In Vitro Simulated Gastrointestinal Digestion

(2018) Giuseppe Annunziata et al.   Nutrients

The potential synergistic behaviour of inter- and intra-genus probiotic combinations in the pattern and rate of short chain fatty acids formation during fibre fermentation

(2017) Warnakulasuriya M. A. D. B. Fernando et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

A 100-Year Review: Yogurt and other cultured dairy products

(2017) Kayanush J. Aryana et al.   JOURNAL OF DAIRY SCIENCE

Quality enhancement of prickly pears ( Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338

(2017) Sandeep K. Panda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gut microbiota as a potential target of metabolic syndrome: the role of probiotics and prebiotics

(2017) Mingqian He et al.   Cell and Bioscience

Lactobacillus plantarum NCU116 fermented carrot juice evokes changes of metabolites in serum from type 2 diabetic rats

(2016) Chuan Li et al.   FOOD RESEARCH INTERNATIONAL

Characteristic chromatographic fingerprint study of short-chain fatty acids in human milk, infant formula, pure milk and fermented milk by gas chromatography–mass spectrometry

(2016) Zhenzuo Jiang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt

(2016) Ru Jia et al.   JOURNAL OF DAIRY SCIENCE

Short-chain fatty acids produced by synbiotic mixtures in skim milk differentially regulate proliferation and cytokine production in peripheral blood mononuclear cells

(2015) M. Asarat et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Lactobacillus plantarum mediated fermentation of Psidium guajava L. fruit extract

(2015) Ravish Bhat et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Disentangling type 2 diabetes and metformin treatment signatures in the human gut microbiota

(2015) Kristoffer Forslund et al.   NATURE

Bioaccessibility of polyphenols associated with dietary fiber and in vitro kinetics release of polyphenols in Mexican ‘Ataulfo’ mango (Mangifera indica L.) by-products

(2015) Francisco J. Blancas-Benitez et al.   Food & Function

Lactose digestion from yogurt: mechanism and relevance

(2014) Dennis A Savaiano   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effect of fermentation on the antioxidant activity in plant-based foods

(2014) Sun Jin Hur et al.   FOOD CHEMISTRY

Regulation of Fatty Acid Oxidation in Mouse Cumulus-Oocyte Complexes during Maturation and Modulation by PPAR Agonists

(2014) Kylie R. Dunning et al.   PLoS One

The short-chain fatty acid acetate reduces appetite via a central homeostatic mechanism

(2014) Gary Frost et al.   Nature Communications

Soymilk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice

(2013) José A. Marazza et al.   Journal of Functional Foods

A review of the potential mechanisms for the lowering of colorectal oncogenesis by butyrate

(2012) Kim Y. C. Fung et al.   BRITISH JOURNAL OF NUTRITION

Short-Chain Fatty Acids Suppress Lipopolysaccharide-Induced Production of Nitric Oxide and Proinflammatory Cytokines Through Inhibition of NF-κB Pathway in RAW264.7 Cells

(2012) Tengfei Liu et al.   INFLAMMATION

Neuropeptide Y, peptide YY and pancreatic polypeptide in the gut–brain axis

(2012) Peter Holzer et al.   NEUROPEPTIDES

An Introduction to the Traditional Fermented Foods and Beverages of Turkey

(2011) Bulent Kabak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants

(2011) Hugo Palafox-Carlos et al.   JOURNAL OF FOOD SCIENCE

Short-chain fatty acids and ketones directly regulate sympathetic nervous system via G protein-coupled receptor 41 (GPR41)

(2011) I. Kimura et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Regulation of Inflammation by Short Chain Fatty Acids

(2011) Marco A.R. Vinolo et al.   Nutrients

Peptide YY Is Critical for Acylethanolamine Receptor Gpr119-Induced Activation of Gastrointestinal Mucosal Responses

(2010) Helen M. Cox et al.   Cell Metabolism

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

PPAR-γAgonists and Their Effects on IGF-I Receptor Signaling: Implications for Cancer

(2009) A. Belfiore et al.   PPAR Research