Article
Biochemistry & Molecular Biology
Ashley Newton, Kaustav Majumder
Summary: Germination and gastrointestinal digestion have a significant impact on the release of dietary compounds with antioxidant activity in chickpeas. Germination for 3 days increased peptide content and hydrolysis degree in the gastric phase, leading to enhanced antioxidant activity. Differential expression analysis identified specific peptides and phytochemicals in the germinated samples, which potentially contribute to the observed antioxidant activity.
Review
Immunology
Shengyi Han, Yanmeng Lu, Jiaojiao Xie, Yiqiu Fei, Guiwen Zheng, Ziyuan Wang, Jie Liu, Longxian Lv, Zongxin Ling, Bjorn Berglund, Mingfei Yao, Lanjuan Li
Summary: Orally administered probiotics face challenges in the mouth, stomach, intestine, and colon, primarily due to the reduction of viable bacteria and colonization resistance by commensal bacteria. Factors affecting probiotic viability and their mucoadhesive properties, including mucosadhesion-related proteins on the cell surface, are discussed in this review.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2021)
Review
Microbiology
Nadia S. Alkalbani, Tareq M. Osaili, Anas A. Al-Nabulsi, Amin N. Olaimat, Shao-Quan Liu, Nagendra P. Shah, Vasso Apostolopoulos, Mutamed M. Ayyash
Summary: Probiotics are microorganisms that provide various health benefits to the host when consumed in sufficient amounts. Yeasts play a significant role in producing functional foods with health-promoting effects. Therefore, studying new yeasts as potential probiotics is important.
Article
Food Science & Technology
Mariela Rodriguez, Valeria A. Tironi
Summary: The potential of peptides from Amaranthus manteggazianus seeds to scavenge peroxyl radicals and exhibit antioxidant activity on intestinal cells was studied. The beverage derived from the seeds showed greater antioxidant activity compared to the flour.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Florinda Fratianni, Beatrice De Giulio, Antonio d'Acierno, Giuseppe Amato, Vincenzo De Feo, Raffaele Coppola, Filomena Nazzaro
Summary: Honey has beneficial effects on gut health and the immune system. Different types of honey have varying effects on the growth and adhesion of probiotics, as well as the inhibition of pathogenic biofilms.
Article
Food Science & Technology
Porntipha Vitheejongjaroen, Praphaiphan Kanthawang, Fabien Loison, Yamaratee Jaisin, Ulisa Pachekrepapol, Malai Taweechotipatr
Summary: This study confirmed the antioxidative properties of Bifidobacterium animalis MSMC83 derived from healthy human infants and successfully developed probiotic yoghurt with antioxidative effects. The probiotic yoghurt had a shorter fermentation time, firmer texture, and lower syneresis compared to yoghurt fermented with starter cultures, making it suitable for the development of antioxidant-rich dairy products.
Article
Biochemistry & Molecular Biology
Jiaming Cai, Lujuan Xing, Wangang Zhang, Lijuan Fu, Jian Zhang
Summary: This study aimed to select potential probiotic yeasts from dry-cured Xuanwei ham and investigate yeast-derived antioxidant peptides. Two potential probiotic yeasts, identified as Yamadazyma triangularis, were selected and found to exhibit tolerance under pH 2.5 and 1% bile salt and possess protease activity, auto-aggregation, antibacterial, and antioxidant activities. A peptide fraction named XHY69AP, isolated from the fermentation broth of XHY69, showed higher radical scavenging activities than glutathione. From this peptide fraction, a purified fraction named AP-D10 was obtained and seven novel peptides were identified, including Tyr-Pro-Leu-Pro, Ala-Gly-Pro-Leu, Gly-Pro-Phe-Pro, and Ala-Pro-Gly-Gly-Phe. These novel peptides were abundant in hydrophobic amino acids, especially proline residue. Among them, Tyr-Pro-Leu-Pro exhibited the highest ABTS scavenging rate. The present work highlights the discovery of new potential probiotic yeasts and novel antioxidant peptides from dry-cured Xuanwei ham.
Article
Food Science & Technology
Marluci Palazzolli Silva, Milena Martelli-Tosi, Adna Prado Massarioli, Priscilla Siqueira Melo, Severino Matias Alencar, Carmen S. Favaro-Trindade
Summary: This study focuses on the co-encapsulation of probiotics and guaran ' a extracts using complex coacervation. The release of encapsulated probiotics and bioactive compounds during digestion was evaluated. The study found that guaran ' a extracts have significant antioxidant activity and stimulate the growth of probiotics. Co-encapsulation improved the survival of probiotics in the gut and enhanced their health benefits.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Zuoli Zhang, Wentao Su, Yao Li, Sufang Zhang, Huipeng Liang, Chaofan Ji, Xinping Lin
Summary: This study demonstrates the co-encapsulation of probiotics and phycocyanin using electrospinning. The resulting fibers exhibited a homogeneous surface and circular shape. The presence of Lactiplantibacillus plantarum 1-24-LJ promoted the encapsulation of phycocyanin and improved the thermal stability of the fibers. The co-embedded fibers showed synergistic antioxidant effects and enhanced the viability of the strain.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
M. Rocio Servin-Vences, Ruby M. Lam, Alize Koolen, Yu Wang, Dimah N. Saade, Meaghan Loud, Halil Kacmaz, Suzanne Frausto, Yunxiao Zhang, Arthur Beyder, Kara L. Marshall, Carsten G. Bonnemann, Alexander T. Chesler, Ardem Patapoutian
Summary: The gastrointestinal tract's movements are regulated by the presence of food and play a crucial role in digestion. The lack of PIEZO2 in humans leads to impaired bowel sensation and motility. In mice, Piezo2 in dorsal root neurons is required for sensing gut content and slows down food transit rates in various parts of the gut. This study uncovers the mechanosensory mechanisms that regulate gut transit and have important implications for digestion and waste removal.
Article
Food Science & Technology
Carlotta Bollati, Ivan Cruz-Chamorro, Gilda Aiello, Jianqiang Li, Martina Bartolomei, Guillermo Santos-Sanchez, Giulia Ranaldi, Simonetta Ferruzza, Yula Sambuy, Anna Arnoldi, Carmen Lammi
Summary: This study identified and evaluated antioxidant peptides from hempseed peptic hydrolysate. Two of the peptides showed the ability to reduce oxidative stress and inflammation in cells.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Miguel Rebollo-Hernanz, Jennifer Kusumah, Neal A. Bringe, Yu Shen, Elvira Gonzalez de Mejia
Summary: This study assessed the relationship between the protein and peptide composition of soybean varieties and their antioxidant properties during digestion. Glycinin and beta-conglycinin were the primary and most variable proteins among the different soybean varieties. Protein composition determined the extent of hydrolysis, which was negatively associated with glycinin concentration (r = -0.911). Peptide sequencing revealed the diversity of released peptides among the soybean varieties. Despite being less absorbable in intestinal cells, larger peptides showed a stronger affinity for Keap1 (r = 0.806). Digested soybean fractions exhibited radical scavenging and antioxidant properties, which were positively correlated with protein (r = 0.900) and glycinin (r = 0.824) concentration. These fractions reduced oxidative stress (21-118%) and cell death in intestinal epithelial cells by activating Nrf2-dependent antioxidant responses (1.2-3.6-fold). Differences in protein and peptide composition influence the health-promoting properties of soybeans and can guide the production of healthier soybean-based products.
Article
Food Science & Technology
Mehvesh Mushtaq, Adil Gani, Nairah Noor, F. A. Masoodi
Summary: The study isolated and identified LAB from Kradi cheese, with Lb. planatrum showing the highest hydrophobicity and antimicrobial activity. After simulated gastrointestinal digestion, the water-soluble peptide extract from the cheese exhibited significantly increased bioactivity, including antioxidant, anti-cancer, and anti-hypertensive activities. These results suggest that Kradi cheese may be considered as a potential source of bioactive peptides and probiotics, qualifying it as a functional food.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Natashia Mai Yde Jacobsen, Hanne Bjorn Nedergaard, Anette Kock, Ibrahim Caglayan, Marie Munch Laursen, Eva-Marie Lange, Martin Sebastian Marcial-Coba, Daniel Bar-Shalom, Dennis Sandris Nielsen, Anette Mullertz
Summary: This study developed gastro-resistant probiotic granulates using cetostearyl alcohol, olive oil, and beeswax as coating materials. The coated probiotic powders showed significantly higher viability in the intestine after simulating gastrointestinal transit, without releasing viable cells during gastric transit. The coating system provided gastric protection and released viable cells during intestinal transit.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Araya Ranok, Pornchanok Dissamal, Chanida Kupradit, Chompoonuch Khongla, Sumalee Musika, Seksan Mangkalanan
Summary: The study demonstrated that substituting wheat flour with riceberry flour in making crackers could enhance the antioxidant properties. Under simulated gastrointestinal digestion conditions, the combination of riceberry flour and cheese's milk proteins in crackers showed improved antioxidant effects.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Review
Medicine, General & Internal
T. Requena, M. Velasco
Summary: The study of the human microbiome has significantly increased understanding of its importance for health, particularly in the skin, oral cavity, and intestinal tract. Lifestyle, age, diet, and antibiotic use influence the composition and functionality of human microbiota. Reduced microbial diversity may contribute to the development of diseases. Further metagenomic studies are needed to understand the functional involvement of the human microbiome in human health.
REVISTA CLINICA ESPANOLA
(2021)
Editorial Material
Microbiology
Maria D. Sanchez-Nino, John-Jairo Aguilera-Correa, Juan Politei, Jaime Esteban, Teresa Requena, Alberto Ortiz
FUTURE MICROBIOLOGY
(2020)
Correction
Multidisciplinary Sciences
John-Jairo Aguilera-Correa, Patricia Madrazo-Clemente, Maria del Carmen Martinez-Cuesta, Carmen Pelaez, Alberto Ortiz, Maria Dolores Sanchez-Nino, Jaime Esteban, Teresa Requena
SCIENTIFIC REPORTS
(2020)
Article
Polymer Science
Ya Song, Peng Wen, Huili Hao, Minqian Zhu, Yuanming Sun, Yuxiao Zou, Teresa Requena, Riming Huang, Hong Wang
Article
Food Science & Technology
Elisa Spinelli, Teresa Requena, Marta Caruso, Antonio Parisi, Loredana Capozzi, Laura Difato, Giovanni Normanno
FOOD SCIENCE & NUTRITION
(2020)
Review
Food Science & Technology
Andrea Zepeda-Hernandez, Luis Eduardo Garcia-Amezquita, Teresa Requena, Tomas Garcia-Cayuela
Summary: Type 2 diabetes is associated with hyperglycemia, insulin resistance, and gut dysbiosis. Probiotics and prebiotics added to dairy products can improve T2DM through mechanisms such as reducing oxidative stress and inhibiting inflammatory markers. More evidence, especially from clinical trials, is needed to develop evidence-based guidelines for T2DM prevention.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Teresa Requena, Ya Song, Carmen Pelaez, M. Carmen Martinez-Cuesta
Summary: The study used a simulator to culture the gut microbiota from obese individuals, finding differences in the microbiota composition compared to normal-weight individuals, with key bacterial species missing and other changes occurring when high-fermented carbohydrates and fructose beverages were consumed by the obese individuals. These findings suggest potential strategies for targeted production of propionate by the human gut microbiota in relation to obesity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Immunology
M. Carmen Martinez-Cuesta, Rosa del Campo, Maria Garriga-Garcia, Carmen Pelaez, Teresa Requena
Summary: Intestinal microbiota plays a key role in obesity, and the composition and metabolic activity of obese-associated microbiota were assessed through massive sequencing and in vitro incubation. The richness and diversity of microbiota did not differ significantly between obese and normoweight individuals, but certain bacterial types were enriched or diminished in obese participants. Short-chain fatty acids content was higher in obese individuals, with differences in acetate, propionate, and butyrate production between obese and normoweight microbiotas.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2021)
Correction
Immunology
M. C. Martinez-Cuesta, R. del Campo, M. Garriga-Garcia, C. Pelaez, T. Requena
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2021)
Article
Environmental Sciences
Fernando Naya-Catala, Giulia A. A. Wiggers, M. Carla Piazzon, Manuel I. Lopez-Martinez, Itziar Estensoro, Josep A. A. Calduch-Giner, M. Carmen Martinez-Cuesta, Teresa Requena, Ariadna Sitja-Bobadilla, Marta Miguel, Jaume Perez-Sanchez
Summary: This study found that feeding gilthead sea bream juveniles with plant-based diets can cause hyperplasic inflammation of the anterior intestine, but supplementing with EWH can improve some symptoms. Additionally, EWH can also influence the composition of intestinal microbiota, promoting the growth of beneficial bacteria.
FRONTIERS IN MARINE SCIENCE
(2021)
Article
Food Science & Technology
Minqian Zhu, Ya Song, M. Carmen Martinez-Cuesta, Carmen Pelaez, Enru Li, Teresa Requena, Hong Wang, Yuanming Sun
Summary: In this study, a polysaccharide extracted from kiwano peels, CMPP, was found to have immunological activity and the ability to modulate gut microbiota through in vitro experiments with macrophages and gut bacteria simulator.
Review
Microbiology
Omar Perez-Alvarado, Andrea Zepeda-Hernandez, Luis Eduardo Garcia-Amezquita, Teresa Requena, Gabriel Vinderola, Tomas Garcia-Cayuela
Summary: Sourdough fermentation is a traditional biotechnological process used to improve the properties of baked goods. It has been found that sourdough fermentation can produce postbiotic-like components, which have potential health effects. Studies have shown that consumption of sourdough bread is associated with increased satiety, lower glycemic responses, increased postprandial concentrations of short-chain fatty acids, and improvement in metabolic or gastrointestinal-related diseases.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Paula Calvo Lopez-Davalos, Teresa Requena, M. Angeles Pozo-Bayon, Carolina Munoz-Gonzalez
Summary: This study aimed to investigate differences in flavor perception between adults with normal weight and those with obesity, as well as potential biological factors related to these differences. The results showed that participants with obesity displayed lower liking and intensity scores for low calorie related food aroma, lower taste intensity scores for sweet and umami, and a higher acceptability for umami. Significant differences between BMI groups were observed for salivary biochemical variables and specific bacterial taxa, some of which were significantly correlated to flavor intensity. This study suggests the existence of an oral-brain axis that might contribute to the development or perpetuation of obesity, which opens new and interesting avenues of research.
FOOD RESEARCH INTERNATIONAL
(2023)
Meeting Abstract
Endocrinology & Metabolism
T. Requena
ANNALS OF NUTRITION AND METABOLISM
(2022)
Article
Biochemistry & Molecular Biology
Agustina Fara, Carlos Sabater, Jorge Palacios, Teresa Requena, Antonia Montilla, Gabriela Zarate