Fermentation transforms the phenolic profiles and bioactivities of plant-based foods

Fate of Anthocyanins and Proanthocyanidins during the Alcoholic Fermentation of Thermovinified Red Musts by Different Saccharomyces cerevisiae Strains

(2020) Aude Vernhet et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans

(2020) Katarzyna Polanowska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Lactobacillus spp. on the phytochemical composition of juices from two varieties of Citrus sinensis L. Osbeck: ‘Tarocco’ and ‘Washington navel’

(2020) Salvatore Multari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

(2020) Oluwafemi Ayodeji Adebo et al.   MOLECULES

Enhancement of the Anti-Inflammatory Effect of Mustard Kimchi on RAW 264.7 Macrophages by the Lactobacillus plantarum Fermentation-Mediated Generation of Phenolic Compound Derivatives

(2020) Bao Le et al.   Foods

Modulation of the human gut microbiota by phenolics and phenolic fiber-rich foods

(2020) Yit Tao Loo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Evaluation of Antiobesity Activity of Soybean Meal Products Fermented by Lactobacillus plantarum FPS 2520 and Bacillus subtilis N1 in Rats Fed with High-Fat Diet

(2020) Chung-Hsiung Huang et al.   JOURNAL OF MEDICINAL FOOD

Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran

(2020) Menglan Mao et al.   JOURNAL OF CEREAL SCIENCE

Extracts of Elaeagnus multiflora Thunb. fruit fermented by lactic acid bacteria inhibit SW480 human colon adenocarcinoma via induction of cell cycle arrest and suppression of metastatic potential

(2020) Rona Camille M. Lizardo et al.   JOURNAL OF FOOD SCIENCE

De novo resveratrol production through modular engineering of an Escherichia coli–Saccharomyces cerevisiae co-culture

(2020) Shuo-Fu Yuan et al.   Microbial Cell Factories

Monitoring Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Using High-Throughput UV-Vis Spectroscopy

(2020) Gonzalo Miyagusuku-Cruzado et al.   MOLECULES

Comparative Activity of Six Recombinant Stilbene Synthases in Yeast for Resveratrol Production

(2020) Nemesio Villa-Ruano et al.   Applied Sciences-Basel

Sweet tea (Lithocarpus polystachyus rehd.) as a new natural source of bioactive dihydrochalcones with multiple health benefits

(2020) Ao Shang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation

(2020) Sher Ali Khan et al.   FOOD CHEMISTRY

Solid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products

(2020) Jie Tu et al.   FOOD CHEMISTRY

Tyramine-derived hydroxycinnamic acid amides in plant foods: sources, synthesis, health effects and potential applications in food industry

(2020) William Leonard et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Modulating heterologous pathways and optimizing fermentation conditions for biosynthesis of kaempferol and astragalin from naringenin in Escherichia coli

(2019) Jianjun Pei et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Metabolic engineering of microbial cell factories for production of nutraceuticals

(2019) Shuo-Fu Yuan et al.   Microbial Cell Factories

Computational aspects of Anthocyanidins and Anthocyanins: a review

(2019) Alessandro Sinopoli et al.   FOOD CHEMISTRY

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

Effect of the Sequential Inoculation of Non-Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo Wines

(2019) Rocío Escribano-Viana et al.   Frontiers in Microbiology

3‐Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications

(2019) Yun Xiong et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Anticancer and antimetastatic potential of enterolactone: Clinical, preclinical and mechanistic perspectives

(2019) Aniket V. Mali et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Effect of grape must polyphenols on yeast metabolism during alcoholic fermentation

(2019) J. Mekoue Nguela et al.   FOOD RESEARCH INTERNATIONAL

Saccharomyces cerevisiae and Torulaspora delbrueckii Intra- and Extra-Cellular Aromatic Amino Acids Metabolism

(2019) M. Antonia Álvarez-Fernández et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibitory effect of fermented selected barley extracts with Lactobacillus plantarum dy‑1 on the proliferation of human HT‐29 Cells

(2019) Xiang Xiao et al.   JOURNAL OF FOOD BIOCHEMISTRY

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

Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp

(2019) Suênia Gabriela Gonçalves Morais et al.   FOOD RESEARCH INTERNATIONAL

Extrusion and fungal fermentation change the profile and antioxidant activity of free and bound phenolics in rice bran together with the phenolic bioaccessibility

(2019) Yanxia Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ellagic Acid Recovery by Solid State Fermentation of Pomegranate Wastes by Aspergillus niger and Saccharomyces cerevisiae: A Comparison

(2019) Federica Moccia et al.   MOLECULES

Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines

(2019) Grieco et al.   Foods

Ellagic acid production using polyphenols from orange peel waste by submerged fermentation

(2019) Leonardo Sepúlveda et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Production of flavonoid and lignan aglycones from flaxseed and soy extracts by Bifidobacterium strains

(2019) Ángela Peirotén et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2019) B. Le et al.   JOURNAL OF APPLIED MICROBIOLOGY

Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution

(2019) Apramita Devi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29

(2019) Elena Bartkiene et al.   Food Science & Nutrition

Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC–HRMS method

(2018) M. Antonia Álvarez-Fernández et al.   FOOD CHEMISTRY

Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non- Saccharomyces yeasts

(2018) Carlos Escott et al.   FOOD CHEMISTRY

Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation

(2018) Apramita Devi et al.   FOOD CHEMISTRY

Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility

(2018) Isabella D'Antuono et al.   FOOD CHEMISTRY

Development of milk chocolate supplemented with microencapsulated Lactobacillus plantarum HM47 and to determine the safety in a Swiss albino mice model

(2018) Reshma B. Nambiar et al.   FOOD CONTROL

The production of aromatic alcohols in non- Saccharomyces wine yeast is modulated by nutrient availability

(2018) Beatriz González et al.   FOOD MICROBIOLOGY

Lactic acid bacteria-fermented product of green tea and Houttuynia cordata leaves exerts anti-adipogenic and anti-obesity effects

(2018) Li-Chun Wang et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Lactobacillus fermentation of jussara pulp leads to the enzymatic conversion of anthocyanins increasing antioxidant activity

(2018) Anna Rafaela Cavalcante Braga et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Preparation and Antioxidant Activity of Ethyl-Linked Anthocyanin-Flavanol Pigments from Model Wine Solutions

(2018) Lingxi Li et al.   MOLECULES

Fermentation alters the bioaccessible phenolic compounds and increases the alpha-glucosidase inhibitory effects of aronia juice in a dairy matrix following in vitro digestion

(2018) Xue Du et al.   Food & Function

Recent trends and advancements in microbial tannase-catalyzed biotransformation of tannins: a review

(2018) Sunny Dhiman et al.   INTERNATIONAL MICROBIOLOGY

Effects of Tempeh Fermentation with Lactobacillus plantarum and Rhizopus oligosporus on Streptozotocin-Induced Type II Diabetes Mellitus in Rats

(2018) Ying-Che Huang et al.   Nutrients

Secoisolariciresinol Diglucoside of Flaxseed and Its Metabolites: Biosynthesis and Potential for Nutraceuticals

(2018) Parfait Kezimana et al.   Frontiers in Genetics

Metabolism of phenolic acids in whole wheat and rye malt sourdoughs

(2018) Valery Ripari et al.   FOOD MICROBIOLOGY

In vitro DNA damage protection and anti-inflammatory effects of Tartary buckwheats (Fagopyrum tataricum L. Gaertn) fermented by filamentous fungi

(2017) Shiqi Huang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed

(2017) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Biotransformation of Chrysin to Baicalein: Selective C6-Hydroxylation of 5,7-Dihydroxyflavone Using Whole Yeast Cells Stably Expressing Human CYP1A1 Enzyme

(2017) Ibidapo S. Williams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improved HPLC method for rooibos phenolics targeting changes due to fermentation

(2017) Nico A. Walters et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions

(2017) M. Cano-Lamadrid et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactic Acid Bacteria and Their Bacteriocins: Classification, Biosynthesis and Applications against Uropathogens: A Mini-Review

(2017) Mduduzi Paul Mokoena   MOLECULES

Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ

(2017) Fengru Liu et al.   Food Bioscience

Extraction and bioconversion of kaempferol metabolites from cauliflower outer leaves through fungal fermentation

(2016) Nguyen Thai Huynh et al.   BIOCHEMICAL ENGINEERING JOURNAL

Microbial production of natural and non-natural flavonoids: Pathway engineering, directed evolution and systems/synthetic biology

(2016) Ramesh Prasad Pandey et al.   BIOTECHNOLOGY ADVANCES

Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

(2016) Francisc Vasile Dulf et al.   FOOD CHEMISTRY

Phenolic acid degradation potential and growth behavior of lactic acid bacteria in sunflower substrates

(2016) Caroline Fritsch et al.   FOOD MICROBIOLOGY

Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation

(2016) Ville Mikael Koistinen et al.   FOOD RESEARCH INTERNATIONAL

Loss of Native Flavanols during Fermentation and Roasting Does Not Necessarily Reduce Digestive Enzyme-Inhibiting Bioactivities of Cocoa

(2016) Caroline M. Ryan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rutin and quercetin transformation during preparation of buckwheat sourdough bread

(2016) Lea Lukšič et al.   JOURNAL OF CEREAL SCIENCE

Lactobacillus plantarumWCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

(2016) Ren-You Gan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Lactic acid bacterial fermentation modified phenolic composition in tea extracts and enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro digestion

(2016) Danyue Zhao et al.   Journal of Functional Foods

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

Increased resveratrol production in wines using engineered wine strainsSaccharomyces cerevisiaeEC1118 and relaxed antibiotic or auxotrophic selection

(2015) Ping Sun et al.   BIOTECHNOLOGY PROGRESS

An updated review of dietary isoflavones: Nutrition, processing, bioavailability and impacts on human health

(2015) Khalid Zaheer et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Hypotheses on the effects of enological tannins and total red wine phenolic compounds on Oenococcus oeni

(2015) Laura Chasseriaud et al.   FOOD MICROBIOLOGY

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

(2015) Pasquale Filannino et al.   FOOD MICROBIOLOGY

Effect of Fermentation and Drying on Cocoa Polyphenols

(2015) Barbara Albertini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acethylcholinesterase inhibitory potential and antioxidant properties of pyrogallol

(2015) S. Beyza Ozturk Sarikaya   JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY

De novo production of resveratrol from glucose or ethanol by engineered Saccharomyces cerevisiae

(2015) Mingji Li et al.   METABOLIC ENGINEERING

In vitro effects of fermented papaya (Carica papaya, L.) on platelets obtained from patients with type 2 diabetes

(2015) F. Raffaelli et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Tannin Degradation by a Novel Tannase Enzyme Present in Some Lactobacillus plantarum Strains

(2014) Natalia Jiménez et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Purification and functional characterization of the first stilbene glucoside-specific β-glucosidase isolated from Lactobacillus kimchi

(2014) Jin-A. Ko et al.   ENZYME AND MICROBIAL TECHNOLOGY

Novel Pyrano and Vinylphenol Adducts of Deoxyanthocyanidins in Sorghum Sourdough

(2014) Yunpeng Bai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Fermentation and Roasting on the Phenolic Concentration and Antioxidant Activity of Cocoa from Nicaragua

(2014) Yader Suazo et al.   JOURNAL OF FOOD QUALITY

The fungal laccase-catalyzed oxidation of EGCG and the characterization of its products

(2014) Yeonhee Lee et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Production profiles of phenolics from fungal tannic acid biodegradation in submerged and solid-state fermentation

(2014) Mónica L. Chávez-González et al.   PROCESS BIOCHEMISTRY

Flavonoid bioconversion in Bifidobacterium pseudocatenulatum B7003: A potential probiotic strain for functional food development

(2014) Diana Di Gioia et al.   Journal of Functional Foods

Bioactive Compounds Derived from the Yeast Metabolism of Aromatic Amino Acids during Alcoholic Fermentation

(2014) Albert Mas et al.   Biomed Research International

Enzymatic transformation of polydatin to resveratrol by piceid-β-d-glucosidase from Aspergillus oryzae

(2013) Ming Chen et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Enhancements of isoflavone aglycones, total phenolic content, and antioxidant activity of black soybean by solid-state fermentation with Rhizopus spp.

(2013) Kuan-Chen Cheng et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Production of quercetin, kaempferol and their glycosidic derivatives from the aqueous-organic extracted residue of litchi pericarp with Aspergillus awamori

(2013) Sen Lin et al.   FOOD CHEMISTRY

Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

(2013) Pasquale Filannino et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fermented Orange Juice: Source of Higher Carotenoid and Flavanone Contents

(2013) Blanca Escudero-López et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioconversion of Flavones During Fermentation in Milk Containing Scutellaria baicalensis Extract by Lactobacillus brevis

(2013) Chen Xu   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Production of secoisolariciresinol from defatted flaxseed by bacterial biotransformation

(2012) M.-X. Li et al.   JOURNAL OF APPLIED MICROBIOLOGY

Conversion of Phenolic Constituents in AqueousHamamelis virginianaLeaf Extracts During Fermentation

(2012) Sarina M. Duckstein et al.   PHYTOCHEMICAL ANALYSIS

Effect of Proanthocyanidins on Yeast Metabolism, H + -ATPase Activity, and Wine Fermentation

(2011) Jing-Yuan Li et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Effect of the fermentation of whole soybean flour on the conversion of isoflavones from glycosides to aglycones

(2011) Leomar H. da Silva et al.   FOOD CHEMISTRY

Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria

(2011) I. Silva et al.   JOURNAL OF APPLIED MICROBIOLOGY

Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

(2011) Kye Man Cho et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Formation of pyranoanthocyanins in red wines: a new and diverse class of anthocyanin derivatives

(2010) Victor de Freitas et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

The rutin catabolic pathway with special emphasis on quercetinase

(2010) Sylvain Tranchimand et al.   BIODEGRADATION

Controlling selectivity and enhancing yield of flavonoid glycosides in recombinant yeast

(2010) Sean R. Werner et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)

(2010) Louise Svensson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improvement of the fermentation performance ofLactobacillus plantarumby the flavanol catechin is uncoupled from its degradation

(2010) F. López de Felipe et al.   JOURNAL OF APPLIED MICROBIOLOGY

Bioavailability ofC-Linked Dihydrochalcone and Flavanone Glucosides in Humans Following Ingestion of Unfermented and Fermented Rooibos Teas

(2009) Angélique Stalmach et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

(2008) S. Sieuwerts et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Degradation of tannic acid by cell-free extracts of Lactobacillus plantarum

(2007) Héctor Rodríguez et al.   FOOD CHEMISTRY