Synbiotic fermented soymilk with Weissella cibaria FB069 and xylooligosaccharides prevents proliferation in human colon cancer cells

Isoflavones

(2019) Ludmila Křížová et al.   MOLECULES

Effects of Lactic Acid Bacteria-Fermented Soymilk on Isoflavone Metabolites and Short-Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota

(2019) Shuhong Dai et al.   JOURNAL OF FOOD SCIENCE

Functional daidzein enhances the anticancer effect of topotecan and reverses BCRP-mediated drug resistance in breast cancer

(2019) Jianli Guo et al.   PHARMACOLOGICAL RESEARCH

Folate action in nervous system development and disease

(2018) Olga A. Balashova et al.   Developmental Neurobiology

In vitro and in silico characterisation of Lactobacillus paraplantarum D2-1, a starter culture for soymilk fermentation

(2018) Akihito Endo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

The Pathologic Role of Toll-Like Receptor 4 in Prostate Cancer

(2018) Tongwen Ou et al.   Frontiers in Immunology

Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

(2018) Carlo G. Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Targeting Toll-Like Receptors for Cancer Therapy

(2018) Marc J. Braunstein et al.   Targeted Oncology

Isoflavone profile diversity in Korean wild soybeans ( Glycine soja Sieb. & Zucc.)

(2018) Chigen TSUKAMOTO et al.   Turkish Journal of Agriculture and Forestry

Bioactivity of soy-based fermented foods: A review

(2018) Zhen-Hui Cao et al.   BIOTECHNOLOGY ADVANCES

In Vitro Fermentation of Selected Prebiotics and Their Effects on the Composition and Activity of the Adult Gut Microbiota

(2018) Sophie Fehlbaum et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions

(2018) Marcela Albuquerque Cavalcanti Albuquerque et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Optimization of culture conditions of soymilk for equol production by Bifidobacterium breve 15700 and Bifidobacterium longum BB536

(2018) Salma Elghali Mustafa et al.   FOOD CHEMISTRY

Anti-obesity molecular mechanism of soy isoflavones: weaving the way to new therapeutic routes

(2017) Siyu Wang et al.   Food & Function

Physicochemical characterization of exopolysaccharides produced by Lactobacillus rhamnosus on various carbon sources

(2015) Magdalena Polak-Berecka et al.   CARBOHYDRATE POLYMERS

Biopolymers from lactic acid bacteria. Novel applications in foods and beverages

(2015) María I. Torino et al.   Frontiers in Microbiology

Anti-inflammatory effects of genistein via suppression of the toll-like receptor 4-mediated signaling pathway in lipopolysaccharide-stimulated BV2 microglia

(2014) Jin-Woo Jeong et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics

(2013) Marcela Moreira Terhaag et al.   Food Science and Technology

Novel dextran from Pediococcus pentosaceus CRAG3 isolated from fermented cucumber with anti-cancer properties

(2013) Rishikesh Shukla et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fermentation characteristics of six probiotic strains in soymilk

(2012) Haiping Li et al.   ANNALS OF MICROBIOLOGY

Soyfoods and soybean products: from traditional use to modern applications

(2012) Kuan-I Chen et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA)

(2012) Fatemeh Nejati et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hypocholesterolemic Effects of Lactic Acid-Fermented Soymilk on Rats Fed a High Cholesterol Diet

(2012) Maki Kobayashi et al.   Nutrients

Beneficial effects of Lactobacillus paracasei subsp. paracasei NTU 101 and its fermented products

(2011) Shen-Shih Chiang et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast

(2010) C.R. Rekha et al.   JOURNAL OF APPLIED MICROBIOLOGY

In situ production and analysis of Weissella confusa dextran in wheat sourdough

(2009) Kati Katina et al.   FOOD MICROBIOLOGY

Characterization of Glutamate Decarboxylase from a High γ-Aminobutyric Acid (GABA)-Producer,Lactobacillus paracasei

(2008) Noriko KOMATSUZAKI et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY