Nutraceutical formulations combining Limosilactobacillus fermentum, quercetin, and or resveratrol with beneficial impacts on the abundance of intestinal bacterial populations, metabolite production, and antioxidant capacity during colonic fermentation

Potentially Probiotic Limosilactobacillus fermentum Fruit-Derived Strains Alleviate Cardiometabolic Disorders and Gut Microbiota Impairment in Male Rats Fed a High-Fat Diet

(2022) Georgianna de Araújo Henriques Ferreira et al.   Probiotics and Antimicrobial Proteins

Limosilactobacillus fermentum, Current Evidence on the Antioxidant Properties and Opportunities to be Exploited as a Probiotic Microorganism

(2022) Luciana Caroline Paulino do Nascimento et al.   Probiotics and Antimicrobial Proteins

Antioxidant effect of Lactobacillus fermentum HFY02-fermented soy milk on D-galactose-induced aging mouse model

(2022) Tiantian Hu et al.   Food Science and Human Wellness

Impact of Cashew (Anacardium occidentale L.) by-Product on Composition and Metabolic Activity of Human Colonic Microbiota In Vitro Indicates Prebiotic Properties

(2021) Francisca Nayara Dantas Duarte Menezes et al.   CURRENT MICROBIOLOGY

Prebiotic Effect of Berberine and Curcumin Is Associated with the Improvement of Obesity in Mice

(2021) Audrey M. Neyrinck et al.   Nutrients

Effects of digested flours from four different sweet potato ( Ipomoea batatas L.) root varieties on the composition and metabolic activity of human colonic microbiota in vitro

(2021) Thatyane Mariano Rodrigues Albuquerque et al.   JOURNAL OF FOOD SCIENCE

Emerging prospects of macro- and microalgae as prebiotic

(2021) Anil Kumar Patel et al.   Microbial Cell Factories

The microbial metabolite p-Cresol induces autistic-like behaviors in mice by remodeling the gut microbiota

(2021) Patricia Bermudez-Martin et al.   Microbiome

Challenges of pectic polysaccharides as a prebiotic from the perspective of fermentation characteristics and anti-colitis activity

(2021) Yu Chengxiao et al.   CARBOHYDRATE POLYMERS

Early-life polyphenol intake promotes Akkermansia growth and increase of host goblet cells in association with the potential synergistic effect of Lactobacillus

(2021) Feng Lu et al.   FOOD RESEARCH INTERNATIONAL

Extrusion effect on in vitro fecal fermentation of fruit peels used as dietary fiber sources

(2021) Viridiana Tejada-Ortigoza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gut microbiota metabolism of functional carbohydrates and phenolic compounds from soaked and germinated purple rice

(2020) Iyiola Oluwakemi Owolabi et al.   Journal of Functional Foods

Prebiotics Inhibit Proteolysis by Gut Bacteria in a Host Diet-Dependent Manner: a Three-Stage Continuous In Vitro Gut Model Experiment

(2020) Xuedan Wang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Changes in the Content and Bioavailability of Onion Quercetin and Grape Resveratrol During In Vitro Human Digestion

(2020) Seung Yun Lee et al.   Foods

The Impact of Polyphenol on General Nutrient Metabolism in the Monogastric Gastrointestinal Tract

(2020) Mohammed Sharif Swallah et al.   JOURNAL OF FOOD QUALITY

Engineered probiotic and prebiotic nutraceutical supplementations in combating non-communicable disorders: A review

(2020) Rout George Kerry et al.   CURRENT PHARMACEUTICAL BIOTECHNOLOGY

Development and in vitro evaluation of novel nutraceutical formulations composed of Limosilactobacillus fermentum, quercetin and/or resveratrol

(2020) Karoliny Brito Sampaio et al.   FOOD CHEMISTRY

Review of the relationships among polysaccharides, gut microbiota, and human health

(2020) Qianqian Song et al.   FOOD RESEARCH INTERNATIONAL

Acinetobacter as a potentially important producer of urocanic acid in chub mackerel, a histidine metabolite of emerging health concern

(2019) Jian-Jun Zhong et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The effect of fermentation by Lactobacillus plantarum on the physicochemical and functional properties of liquorice root extract

(2019) Zeinab E. Mousavi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The probiotic Lactobacillus fermentum 296 attenuates cardiometabolic disorders in high fat diet-treated rats

(2019) Raissa Georgianna Silva Cavalcante et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

An evaluation of the prebiotic potential of microbial levans from Erwinia sp. 10119

(2019) Chenxi Liu et al.   Journal of Functional Foods

Beneficial Effects of Dietary Polyphenols on Gut Microbiota and Strategies to Improve Delivery Efficiency

(2019) Amit Kumar Singh et al.   Nutrients

The impact of food additives, artificial sweeteners and domestic hygiene products on the human gut microbiome and its fibre fermentation capacity

(2019) Konstantinos Gerasimidis et al.   EUROPEAN JOURNAL OF NUTRITION

Succinic acid production from fruit and vegetable wastes hydrolyzed by on-site enzyme mixtures through solid state fermentation

(2018) Wubliker Dessie et al.   BIORESOURCE TECHNOLOGY

Potential interactions among phenolic compounds and probiotics for mutual boosting of their health-promoting properties and food functionalities – A review

(2018) Evandro Leite de Souza et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Probiotics and nutraceuticals as a new frontier in obesity prevention and management

(2018) N. Kobyliak et al.   DIABETES RESEARCH AND CLINICAL PRACTICE

Colonic fermentation of polyphenols from Chilean currants ( Ribes spp.) and its effect on antioxidant capacity and metabolic syndrome-associated enzymes

(2018) Alberto Burgos-Edwards et al.   FOOD CHEMISTRY

Polyphenols from selected dietary spices and medicinal herbs differentially affect common food-borne pathogenic bacteria and lactic acid bacteria

(2018) Chak-Lun Chan et al.   FOOD CONTROL

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

(2017) Glenn R. Gibson et al.   Nature Reviews Gastroenterology & Hepatology

A combination of quercetin and resveratrol reduces obesity in high-fat diet-fed rats by modulation of gut microbiota

(2017) Le Zhao et al.   Food & Function

In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics

(2017) Thatyane Mariano Rodrigues de Albuquerque et al.   Probiotics and Antimicrobial Proteins

Formation of propionate and butyrate by the human colonic microbiota

(2016) Petra Louis et al.   ENVIRONMENTAL MICROBIOLOGY

Reciprocal beneficial effects between wine polyphenols and probiotics: an exploratory study

(2016) Dolores González de Llano et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus

(2016) Nelson Romano et al.   FOOD RESEARCH INTERNATIONAL

Identification of Lactic Acid Bacteria in Fruit Pulp Processing Byproducts and Potential Probiotic Properties of Selected Lactobacillus Strains

(2016) Estefânia F. Garcia et al.   Frontiers in Microbiology

Supplementation of the Pure Flavonoids Epicatechin and Quercetin Affects Some Biomarkers of Endothelial Dysfunction and Inflammation in (Pre)Hypertensive Adults: A Randomized Double-Blind, Placebo-Controlled, Crossover Trial

(2015) James I Dower et al.   JOURNAL OF NUTRITION

Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage

(2015) Pittaya Chaikham   Food Bioscience

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

Gut Microbiota Composition Modifies Fecal Metabolic Profiles in Mice

(2013) Ying Zhao et al.   JOURNAL OF PROTEOME RESEARCH

Antioxidant Effect of trans-Resveratrol, Pterostilbene, Quercetin and Their Combinations in Human Erythrocytes In Vitro

(2010) Renata Mikstacka et al.   PLANT FOODS FOR HUMAN NUTRITION