Article
Food Science & Technology
Ayaka Fukushima, Gun Uchino, Tatsuki Akabane, Ayaka Aiseki, Ishara Perera, Naoki Hirotsu
Summary: The study investigated the effects of soaking temperature on phytase activity and PA content in GBR, showing that phytase activity peaked at 50 degrees C and PA content was significantly decreased. This can potentially improve mineral bioavailability in brown rice.
Article
Food Science & Technology
Mohamed Ghamry, Wei Zhao, Li Li
Summary: This study aimed to develop a deep-processing technology for wheat bran using a novel Lactobacillus strain (L. apis) isolated from the bee gut. Compared to popular strains, L. apis showed greater ability to enhance the antioxidant activity of fermented wheat bran. It also demonstrated better phytic acid degradation and increased levels of organic acids and water-soluble vitamins. Furthermore, L. apis improved the volatile profile and amino acid composition of wheat bran.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
C. Friedrich. H. Longin, Muhammad Afzal, Jens Pfannstiel, Ute Bertsche, Tanja Melzer, Andrea Ruf, Christoph Heger, Tobias Pfaff, Margit Schollenberger, Markus Rodehutscord
Summary: Wheat is an important source of minerals for a healthy diet, but the phytate complex in the grain makes some minerals unavailable to humans. Our trials compared different wheat species and bread-making recipes to find ways to reduce phytic acid content and increase mineral bioavailability. We found significant variations in mineral content and phytase activity among different wheat species and varieties. Bread-making recipes, such as long yeast proofing or the use of whole grain rye flour, had a greater impact on reducing phytic acid content in bread than the choice of wheat species. Collaborations between research organizations and stakeholders are necessary for optimizing food production for a growing world population.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Angel Urbina, Fernando Calderon, Santiago Benito
Summary: The study proposes a novel alternative for winemaking by using a combination of different microorganisms to improve wine quality and reduce risks associated with the traditional fermentation process.
Article
Food Science & Technology
Pedro Maldonado-Alvarado, Dario Javier Pavon-Vargas, Juan Abarca-Robles, Silvia Valencia-Chamorro, Claudia Monika Haros
Summary: The aim of this study is to evaluate the effect of desaponification, soaking, germination, and refrigerated storage on the phytase activity, phytic acid content, and nutritional properties of three varieties of quinoa: white, red, and black. Germination increased the fibre and protein content as well as the iron, zinc, and calcium content. Germination significantly increased the phytase activity in all varieties and decreased the phytic acid content. Refrigerated storage had no significant effect on most of the factors studied. Germination can be a simple method to reduce phytic acid in quinoa and may also improve the nutritional quality of this pseudocereal with the potential for use in functional foods and vegetarian diets.
Article
Biochemistry & Molecular Biology
Nadia Bouain, Huikyong Cho, Jaspreet Sandhu, Patcharin Tuiwong, Chanakan Prom-u-thai, Luqing Zheng, Zaigham Shahzad, Hatem Rouached
Summary: Elevated CO2 levels enhance plant growth by reducing phosphorus accumulation in chloroplasts, supporting the production of biomass. This adaptive mechanism is found in Arabidopsis thaliana and rice.
Article
Food Science & Technology
Subramaniyam Suresh, Ramachandran Sivaramakrishnan, Kuravappullam Vedaiyan Radha, Aran Incharoensakdi, Arivalagan Pugazhendhi
Summary: Phytase enzymes play a vital role in animal feed applications, and this study focused on improving their production through ultrasonication treated rice bran. Optimal conditions for ultrasound treatment were determined, leading to a significant increase in phytase production. Various analytical methods were used to study the characteristics of treated rice bran, confirming the effectiveness of ultrasonication treatment in enhancing phytase production.
Article
Biotechnology & Applied Microbiology
Claudia Capusoni, Immacolata Serra, Silvia Donzella, Concetta Compagno
Summary: Phytic acid is an anti-nutritional compound that can chelate proteins and ions. Phytases are enzymes that catalyze the degradation of phytic acid and are used in industrial processes. After screening 21 yeast species, it was found that phytases from Cyberlindnera jadinii, Kluyveromyces marxianus, and Torulaspora delbrueckeii showed promising activities with tolerance to high temperature and acidic pH. This suggests that these enzymes could be effectively utilized in feed and food-related industries.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Erdong Yuan, Miao Zhou, Zhengyang Liang, William Kwame Amakye, Chuanli Hou, Jiaoyan Ren
Summary: Our study aims to provide a framework for the isolation of potential effective fractions from sturgeon protein guided by probiotic adhesion. We found that Fr2, one of the fractions obtained through anion exchange resin column, significantly increased the intestinal adhesion rates of LP45 and LGG. The primary structure of the protein 14.3 kDa in Fr2 was identified using mass spectrometry.
Article
Multidisciplinary Sciences
Neelja Singhal, Nambram Somendro Singh, Shilpa Mohanty, Manish Kumar, Jugsharan Singh Virdi
Summary: The study reported the isolation and evaluation of probiotic capabilities of Lactiplantibacillus plantarum strains from rhizospheric soil, which showed strong hypocholesterolemic potential and resistance to various environmental stresses, as well as exhibited resistance to acidic environment and multiple antibiotics. Further investigation is recommended for its potential as a potent probiotic with hypocholesterolemic biotherapeutic benefits, and the potential of exploring rhizosphere as a niche for isolating microorganisms with probiotic potential.
SCIENTIFIC REPORTS
(2021)
Article
Nutrition & Dietetics
Chih-Yu Chien, Yu-Jou Chien, Yung-Hao Lin, Yung-Hsiang Lin, Shu-Ting Chan, Wei-Chun Hu, Han-Fang Wu, Chi-Fu Chiang, Chin-Lin Hsu
Summary: Lactobacillus plantarum can improve hyperuricemia and the composition of intestinal microbiota.
Article
Food Science & Technology
Fan -Bing Meng, Yu -Ting Lei, Qing-Zhou Li, Yun-Cheng Li, Yun Deng, Da -Yu Liu
Summary: This study found that fermentation by two lactic acid bacteria strains, L. plantarum and L. acidophilus, significantly improved the antioxidant activity of loquat juice. Metabolomics analysis revealed different metabolites profiles between the two strains, with lipids, organic acids, amino acids, and phenolic compounds playing important roles in the flavor reconstruction and functional improvement of loquat juices.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Renjie Shi, Jin Ye, Hua Fan, Chunxia Xiao, Danna Wang, Bing Xia, Zhenting Zhao, Beita Zhao, Xiaoshuang Dai, Xuebo Liu
Summary: Lactobacillus plantarum LLY-606 can affect the development of hyperuricemia by modulating gut microbiota, downregulating renal inflammation, and regulating uric acid metabolism.
Article
Food Science & Technology
Wenhan Liu, Xilei Pu, Jinkui Sun, Xuewei Shi, Weidong Cheng, Bin Wang
Summary: This study found that mild fermentation by Lactobacillus plantarum LP56 can improve the flavor of walnut milk, increase the content of sweet compounds, umami compounds, and unsaturated fatty acids, and enhance the functional characteristics of fermented walnut milk. It also reduces the content of aldehydes and increases the content of alcohols, acids, esters, and ketones, which improve the aroma quality of walnut milk.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Gulsun Ozyurt, Leyla Uslu, Mustafa Durmus, Yetkin Sakarya, Turkan Uzlasir, Esmeray Kuley
Summary: Spirulina fermented by LAB is an innovative fermented product with bioactive properties, and fermentation has a significant impact on its nutritional components. Microencapsulation with different ratios of coating material resulted in changes in nutritional components, color, and morphological appearances of unfermented and fermented Spirulina. Microencapsulation of fermented Spirulina has significant potential for the production of new functional foods.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Meeting Abstract
Biotechnology & Applied Microbiology
Sevil Toroglu, Sayim Akturk, Sadik Dincer
JOURNAL OF BIOTECHNOLOGY
(2015)
Meeting Abstract
Biotechnology & Applied Microbiology
Esra Sunduz Yigittekin, Yasemin Kaya, Sevim Kamisli, Sadik Dincer
JOURNAL OF BIOTECHNOLOGY
(2015)
Meeting Abstract
Biotechnology & Applied Microbiology
Sadik Dincer, Selcuk Ulusoy, Esra Sunduz Yigittekin
JOURNAL OF BIOTECHNOLOGY
(2015)
Meeting Abstract
Biotechnology & Applied Microbiology
Sadik Dincer, Gulsah Unver, Erkan Maytalman, Ilknur Kozanoglu
JOURNAL OF BIOTECHNOLOGY
(2016)
Meeting Abstract
Biotechnology & Applied Microbiology
Melis Sumengen Ozdenefe, Sadik Dincer, Mustafa Umit Unal, Hatice Aysun Mercimek Takci, Fikret Buyukkaya Kayis, Afet Arkut
JOURNAL OF BIOTECHNOLOGY
(2017)
Article
Entomology
Selcuk Ulusoy, Ekrem Atakan, Sadik Dincer
TURKIYE ENTOMOLOJI DERGISI-TURKISH JOURNAL OF ENTOMOLOGY
(2018)
Meeting Abstract
Biochemical Research Methods
Afet Arkut, Melis Sumengen, Sadik Dincer
CURRENT OPINION IN BIOTECHNOLOGY
(2013)
Meeting Abstract
Biotechnology & Applied Microbiology
Sadik Dincer, Melis Sumengen Ozdenefe, M. Umit Unal, Afet Arkut, Hatice Aysun Mercimek, Fikret Kayis
JOURNAL OF BIOTECHNOLOGY
(2014)
Article
Ecology
H. Aysun Mercimek, Sadik Dincer, Gulcihan Guzeldag, Aysenur Ozsavli, Fatih Matyar
Article
Environmental Sciences
Melis Sumengen Ozdenefe, Sadik Dincer, Mustafa Umit Unal, Hatice Aysun Mercimek Takeci, Afet Arkut Ozyapici, Fikret Buyukkaya Kayis
FRESENIUS ENVIRONMENTAL BULLETIN
(2019)
Article
Environmental Sciences
Afet Arkut, Sadik Dincer, Hatice Aysun Mercimek-Takci, Melis Sumengen-Ozdenefe, Fikret Buyukkaya Kayis
FRESENIUS ENVIRONMENTAL BULLETIN
(2018)
Article
Environmental Sciences
Fikret Buyukkaya-Kayis, Sadik Dincer, Fatih Matyar
FRESENIUS ENVIRONMENTAL BULLETIN
(2018)
Article
Biotechnology & Applied Microbiology
Melis Sumengen Ozdenefe, Sadik Dincer, Mustafa Umit Unal, Fikret Buyukkaya Kayis, Hatice Aysun Mercimek Takci, Afet Arkut
ROMANIAN BIOTECHNOLOGICAL LETTERS
(2017)
Article
Environmental Sciences
Melis Sumengen Ozdenefe, Sadik Dincer, Mustafa Umit Unal, Afet Arkut, Hatice Aysun Mercimek Takci, Fikret Buyukkaya Kayis
FRESENIUS ENVIRONMENTAL BULLETIN
(2017)
Article
Microbiology
Hatice Aysun Mercimek, Sadik Dincer, Gulcihan Guzeldag, Aysenur Ozsavli, Fatih Matyar, Afet Arkut, Fikret Kayis, Melis Sumengen Ozdenefe
BRAZILIAN JOURNAL OF MICROBIOLOGY
(2015)