Review
Microbiology
Yantyati Widyastuti, Andi Febrisiantosa, Flavio Tidona
Summary: Lactobacillus bacteria have long been used in food fermentation, particularly in the production of high-value functional dairy products like cheese and yogurt. These bacteria play a role in releasing bioactive peptides from milk protein, which can have positive impacts on human health.
FRONTIERS IN MICROBIOLOGY
(2021)
Review
Food Science & Technology
Aili Li, Jie Zheng, Xueting Han, Sijia Yang, Shihui Cheng, Jingwen Zhao, Wenjia Zhou, Yan Lu
Summary: With the increasing global health awareness, lactose intolerance has become a major concern, creating new market opportunities for low-lactose/lactose-free dairy foods. Dairy manufacturers have improved the variety, and functional and sensory qualities of these products through innovative processes and technologies. This paper covers the pathology, epidemiology, and market trends of lactose intolerance, as well as the advantages, disadvantages, and improvements in lactose hydrolysis technologies to enhance the properties of lactose-free dairy products.
Article
Agriculture, Dairy & Animal Science
Xiaoli Zhang, Xiaopeng Li, Jian Wu, Jinzhen Jiao, Zhixiong He, Zhiliang Tan, Xuefeng Han
Summary: The study showed that supplementing feed with rumen-protected glucose can improve milking performance in dairy cows by promoting propionate production in cecal digesta and regulating immune homeostasis in the cecal mucosa.
Article
Food Science & Technology
Jonas T. Guimaraes, Hugo Scudino, Gustavo L. P. A. Ramos, Gabriella A. R. Oliveira, Larissa P. Margalho, Leonardo E. O. Costa, Monica Q. Freitas, Maria Carmela K. H. Duarte, Anderson S. Sant'Ana, Adriano G. Cruz
Summary: Emerging technologies in the food industry have wide applications, with ultrasound treatment technology playing an important role in dairy products.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Review
Biotechnology & Applied Microbiology
Marina Mefleh, Amira M. Galal Darwish, Priti Mudgil, Sajid Maqsood, Fatma Boukid
Summary: This article provides an overview of traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products. Traditional dairy products are characterized by unique sensory features due to indigenous microflora. However, their main limitation is short shelf life. Research has suggested alternative ingredients/processing to create revised products with new flavors, improved nutritional quality, and a longer shelf life.
FERMENTATION-BASEL
(2022)
Article
Biochemical Research Methods
Rakhi Panda
Summary: Currently, there are no available methods for accurately quantifying gluten in fermented or hydrolyzed foods. This study developed a new method using gluten-incurred yogurt as a calibrant and a multiplex-competitive ELISA to quantitate gluten in fermented dairy products. The method was successfully validated and showed high sensitivity and accuracy.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2022)
Article
Agriculture, Dairy & Animal Science
Rebecca N. Klopp, Ilkyu Yoon, Susan Eicher, Jacquelyn P. Boerman
Summary: Dairy calves are at high risk for illness before weaning, but supplementing with Saccharomyces cerevisiae fermentation products (SCFP) can enhance their immune response, increasing TNF-alpha, glucose, and respiration rate.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
A. M. Zontini, E. Zerbini, A. Minuti, E. Trevisi
Summary: The study focused on the effects of SCFP on dairy cows during the peripartum period, showing that SCFP supplementation helped maintain milk production, somatic cell count, and plasma nonesterified fatty acid concentrations in cows experiencing low LFI.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Azzah A. A. Alwohaibi, Asmahan A. Ali, Sally S. Sakr, Isam A. Mohamed Ahmed, Raghad M. Alhomaid, Khalid A. Alsaleem, Mohammed Aladhadh, Hassan Barakat, Mohamed F. Y. Hassan
Summary: Fermented millet-milk beverages (FMBs) were prepared using pearl millet grains and three different dairy by-products. The FMBs showed improved antioxidant properties when dairy by-products were used. Sensory evaluation also revealed that FMBs made with dairy by-products were generally better received. This study suggests that using dairy by-products and suitable starter cultures to prepare FMBs is more beneficial for maximizing nutritional and economic aspects.
FERMENTATION-BASEL
(2023)
Article
Nutrition & Dietetics
Louise Kjolbaek, Jesper M. Schmidt, Emilien Rouy, Klaus J. Jensen, Arne Astrup, Hanne C. Bertram, Marianne Hammershoj, Anne Raben
Summary: This study investigated the effects of different dairy matrices on postprandial lipid, glycemic, and appetite responses over 8 hours. The results showed that different dairy products with varying matrices had an impact on lipid responses, but had minimal effects on apoB-48 responses.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Agriculture, Dairy & Animal Science
Gianluca Neglia, Serena Calabro, Alessio Cotticelli, Angela Salzano, Roberta Matera, Alessandro Vastolo, Nunzia D'Onofrio, Andrea Giorgino, Elisa Martino, Maria L. Balestrieri, Giuseppe Campanile
Summary: The inclusion of former food products in the diet of buffaloes as an alternative to green forage did not significantly affect fermentation characteristics, milk yield and quality, and the content of certain biomolecules and total antioxidant activity. Therefore, biscuit meal can be used as a substitute for green fodder to ensure environmental sustainability and optimize costs without compromising milk quality.
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
(2023)
Article
Agriculture, Dairy & Animal Science
J. Guo, L. Xu, H. Khalouei, K. Fehr, V. Senaratne, J. E. Ghia, I. Yoon, E. Khafipour, J. C. Plaizier
Summary: Subacute ruminal acidosis (SARA) is a metabolic disorder in dairy cows that is associated with dysbiosis of rumen and hindgut microbiomes, translocation of immunogenic compounds from the gut lumen into blood circulation, and systemic inflammatory response. This study found that Saccharomyces cerevisiae fermentation products (SCFP) can attenuate the inflammation resulting from SARA episodes by stabilizing the rumen environment and reducing proinflammatory status.
JOURNAL OF DAIRY SCIENCE
(2022)
Review
Food Science & Technology
Amal Bakr Shori, Ashwag Jaman Al Zahrani
Summary: Dairy products are essential in the human diet, but can be replaced by plant-based milk. The growth and viability of probiotics in plant-based milk depend on various factors.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Agriculture, Multidisciplinary
Xiaofang Jiang, Boyu Sun, Zheng Zhou
Summary: This review introduces the molecular mechanisms by which gut microbiota contributes to the development of diabetes mellitus (DM), and summarizes the preclinical studies of bioactive natural products that exert antidiabetic effects by modulating the gut microbiota.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Dairy & Animal Science
A. Kaltenegger, E. Humer, C. Pacifico, Q. Zebeli
Summary: Replacing cereals with bakery by-products (BP) in dairy cow diets can increase apparent total-tract digestibility (ATTD) and digestible organic matter intake (DOMI), but may have negative effects on fecal microbial diversity and pH.
JOURNAL OF DAIRY SCIENCE
(2021)
Editorial Material
Endocrinology & Metabolism
Philip C. Calder, Edith J. M. Feskens, Aletta D. Kraneveld, Jogchum Plat, Pieter van't Veer, Jan de Vries
ANNALS OF NUTRITION AND METABOLISM
(2020)
Article
Biochemistry & Molecular Biology
Yotam Raz, Erik B. van den Akker, Tijmen Roest, Muhammad Riaz, Ondine van de Rest, H. Eka D. Suchiman, Nico Lakenberg, Stefanie A. Stassen, Maaike van Putten, Edith J. M. Feskens, Marcel J. T. Reinders, Jelle Goeman, Marian Beekman, Vered Raz, Pieternella Eline Slagboom
Article
Gastroenterology & Hepatology
Alexi N. Archambault, Yu-Ru Su, Jihyoun Jeon, Minta Thomas, Yi Lin, David V. Conti, Aung Ko Win, Lori C. Sakoda, Iris Lansdorp-Vogelaar, Elisabeth F. P. Peterse, Ann G. Zauber, David Duggan, Andreana N. Holowatyj, Jeroen R. Huyghe, Hermann Brenner, Michelle Cotterchio, Stephane Bezieau, Stephanie L. Schmit, Christopher K. Edlund, Melissa C. Southey, Robert J. MacInnis, Peter T. Campbell, Jenny Chang-Claude, Martha L. Slattery, Andrew T. Chan, Amit D. Joshi, Mingyang Song, Yin Cao, Michael O. Woods, Emily White, Stephanie J. Weinstein, Cornelia M. Ulrich, Michael Hoffmeister, Stephanie A. Bien, Tabitha A. Harrison, Jochen Hampe, Christopher I. Li, Clemens Schafmayer, Kenneth Offit, Paul D. Pharoah, Victor Moreno, Annika Lindblom, Alicja Wolk, Anna H. Wu, Li Li, Marc J. Gunter, Andrea Gsur, Temitope O. Keku, Rachel Pearlman, D. Timothy Bishop, Sergi Castellvi-Bel, Leticia Moreira, Pavel Vodicka, Ellen Kampman, Graham G. Giles, Demetrius Albanes, John A. Baron, Sonja I. Berndt, Stefanie Brezina, Stephan Buch, Daniel D. Buchanan, Antonia Trichopoulou, Gianluca Severi, Maria-Dolores Chirlaque, Maria-Jose Sanchez, Domenico Palli, Tilman Kuhn, Neil Murphy, Amanda J. Cross, Andrea N. Burnett-Hartman, Stephen J. Chanock, Albert de la Chapelle, Douglas F. Easton, Faye Elliott, Dallas R. English, Edith J. M. Feskens, Liesel M. FitzGerald, Phyllis J. Goodman, John L. Hopper, Thomas J. Hudson, David J. Hunter, Eric J. Jacobs, Corinne E. Joshu, Sebastien Kury, Sanford D. Markowitz, Roger L. Milne, Elizabeth A. Platz, Gad Rennert, Hedy S. Rennert, Fredrick R. Schumacher, Robert S. Sandler, Daniela Seminara, Catherine M. Tangen, Stephen N. Thibodeau, Amanda E. Toland, Franzel J. B. van Duijnhoven, Kala Visvanathan, Ludmila Vodickova, John D. Potter, Satu Mannisto, Korbinian Weigl, Jane Figueiredo, Vicente Martin, Susanna C. Larsson, Patrick S. Parfrey, Wen-Yi Huang, Heinz-Josef Lenz, Jose E. Castelao, Manuela Gago-Dominguez, Victor Munoz-Garzon, Christoph Mancao, Christopher A. Haiman, Lynne R. Wilkens, Erin Siegel, Elizabeth Barry, Ban Younghusband, Bethany Van Guelpen, Sophia Harlid, Anne Zeleniuch-Jacquotte, Peter S. Liang, Mengmeng Du, Graham Casey, Noralane M. Lindor, Loic Le Marchand, Steven J. Gallinger, Mark A. Jenkins, Polly A. Newcomb, Stephen B. Gruber, Robert E. Schoen, Heather Hampel, Douglas A. Corley, Li Hsu, Ulrike Peters, Richard B. Hayes
Article
Nutrition & Dietetics
Pariya Behrouzi, Pol Grootswagers, Paul L. C. Keizer, Ellen T. H. C. Smeets, Edith J. M. Feskens, Lisette C. P. G. M. de Groot, Fred A. van Eeuwijk
JOURNAL OF NUTRITION
(2020)
Article
Nutrition & Dietetics
Liesbeth C. de Goeij, Ondine van de Rest, Edith J. M. Feskens, Lisette C. P. G. M. de Groot, Elske M. Brouwer-Brolsma
Article
Nutrition & Dietetics
Adele R. Tufford, Philip C. Calder, Pieter Van't Veer, Edith F. Feskens, Theo Ockhuizen, Aletta D. Kraneveld, Jan Sikkema, Jan de Vries
EUROPEAN JOURNAL OF NUTRITION
(2020)
Article
Nutrition & Dietetics
A. Mireille Baart, Elske M. Brouwer-Brolsma, Corine W. M. Perenboom, Jeanne H. M. de Vries, Edith J. M. Feskens
Summary: This article describes the habitual dietary intake of participants in the Lifelines cohort study in the Netherlands. The study found that men had higher energy and macronutrient intake compared to women, and these intakes decreased with increasing age and BMI. Men also had higher intake of most micronutrients. Differences in food group consumption were observed between men and women, as well as among different age, SES, and BMI categories.
Article
Nutrition & Dietetics
Desiree A. Lucassen, Elske M. Brouwer-Brolsma, Anne Slotegraaf, Esther Kok, Edith J. M. Feskens
Summary: The integration of technology has improved dietary assessment methods, but there is still a need for further innovations to reduce measurement error. This article describes the DIASS study, which aims to evaluate a new smartphone-based methodology for dietary recalls. The study also allows for evaluation of other dietary assessment tools.
Article
Nutrition & Dietetics
Marlijne C. G. de Graaf, Corinne E. G. M. Spooren, Evelien M. B. Hendrix, Martine A. M. Hesselink, Edith J. M. Feskens, Agnieszka Smolinska, Daniel Keszthelyi, Marieke J. Pierik, Zlatan Mujagic, Daisy M. A. E. Jonkers
Summary: The study found that diet quality was lower in patients with IBD and IBS, and was associated with intestinal inflammation and gastrointestinal symptoms to varying degrees.
Review
Nutrition & Dietetics
Michele Tufano, Marlou Lasschuijt, Aneesh Chauhan, Edith J. M. Feskens, Guido Camps
Summary: This article reviews current methods for automatically detecting eating behavior events from video recordings. The study found that facial landmarks are the optimal method for automatically counting bites and chews, although further improvements are needed. Future methods should accurately predict bites, chews, and swallows using inexpensive hardware and limited computational capacity.
Article
Nutrition & Dietetics
Marlijne C. G. de Graaf, Jean L. J. M. Scheijen, Corinne E. G. M. Spooren, Zlatan Mujagic, Marieke J. Pierik, Edith J. M. Feskens, Daniel Keszthelyi, Casper G. Schalkwijk, Daisy M. A. E. Jonkers
Summary: A Western diet high in dicarbonyls and advanced glycation endproducts (AGEs) may worsen inflammation in inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS). This study examined the intake of dicarbonyls and AGEs in the habitual diet of IBD and IBS patients and their association with intestinal inflammation. The results showed that the absolute intake of dicarbonyls and AGEs was higher in IBD and healthy control subjects compared to IBS. However, after adjusting for energy intake, only glyoxal was lower in IBD compared to IBS and healthy controls. No significant association was found between dietary dicarbonyls and AGEs and intestinal inflammation in either patient group. The findings suggest that potential harmful effects of these compounds in the diet of Dutch patients with IBD or IBS may be counteracted by anti-inflammatory components in the food matrix.
Article
Health Care Sciences & Services
Kristel C. M. M. Polhuis, Lenneke Vaandrager, Maria A. Koelen, Johanna M. Geleijnse, Sabita S. Soedamah-Muthu
Summary: This study aims to examine the quantitative and qualitative effects of the SALUD program on healthy eating and well-being in people with type 2 diabetes mellitus. The SALUD program provides valuable information on salutogenic interventions and serves as a concrete, web-based tool. The combination of quantitative and qualitative measures allows for a comprehensive evaluation of effects, which can be used to optimize interventions for type 2 diabetes mellitus.
JMIR RESEARCH PROTOCOLS
(2023)
Article
Nutrition & Dietetics
Katherine J. Li, Elske M. Brouwer-Brolsma, Kathryn J. Burton, Guy Vergeres, Edith J. M. Feskens
Meeting Abstract
Endocrinology & Metabolism
N. Simons, P. Veeraiah, P. I. Simons, N. C. Schaper, M. Kooi, V. B. Schrauwen-Hinderling, E. J. Feskens, L. E. van der Ploeg, M. D. van den Eynde, C. G. Schalkwijk, C. D. A. Stehouwer, M. C. Brouwers
Article
Health Care Sciences & Services
Yvette H. Beulen, Anouk Geelen, Jeanne H. M. de Vries, Sabina Super, Maria A. Koelen, Edith J. M. Feskens, Annemarie Wagemakers
JMIR RESEARCH PROTOCOLS
(2020)
