International Journal of Food Microbiology, Journal Year: 2023, Volume and Issue: 407, P. 110399 - 110399
Published: Sept. 12, 2023
Language: Английский
International Journal of Food Microbiology, Journal Year: 2023, Volume and Issue: 407, P. 110399 - 110399
Published: Sept. 12, 2023
Language: Английский
Nature Reviews Gastroenterology & Hepatology, Journal Year: 2023, Volume and Issue: 21(4), P. 248 - 266
Published: Dec. 11, 2023
Language: Английский
Citations
95Critical Reviews in Food Science and Nutrition, Journal Year: 2023, Volume and Issue: 64(29), P. 10730 - 10748
Published: July 5, 2023
With the growing demand for functional foods having better nutraceutical properties, lactic acid bacteria (LAB) has become an important industrial microorganism. LAB play a significant role in food industry by exhibiting probiotic properties and ability to produce various biologically active metabolites such as γ-aminobutyric (GABA), exopolysaccharides (EPSs), conjugated linoleic (CLA), bacteriocins, reuterin reutericyclin, which provides enhanced final products. are also known several specific enzymes essential producing substrate-derived bioactive compounds, polyphenols, peptides, inulin-type fructans β-glucans, fatty acids, polyols. These compounds exhibit many health benefits, including mineral absorption, oxidative stress protection, blood glucose cholesterol-lowering prevention of gastrointestinal tract infections improved cardiovascular function. Further, metabolically engineered have been widely used nutritive enhancement different products application CRISPR–Cas9 holds tremendous potential engineering cultures. This review overview use probiotics, its fermented products, benefits on host.
Language: Английский
Citations
63Food Chemistry X, Journal Year: 2024, Volume and Issue: 22, P. 101465 - 101465
Published: May 15, 2024
Probiotic
Language: Английский
Citations
25Annual Review of Food Science and Technology, Journal Year: 2023, Volume and Issue: 15(1), P. 211 - 239
Published: Dec. 6, 2023
Interest in fermented foods is increasing because are promising solutions for more secure food systems with an increased proportion of minimally processed plant and a smaller environmental footprint. These developments also pertain to novel which no traditional template exists, raising the question how develop starter cultures such fermentations. This review establishes framework that integrates scientific knowledge selection suitable cultures. Safety considerations, use organisms fermentations, link phylogeny metabolic properties provide criteria culture selection. Such approaches can select microbial strains have health benefits. A science-based approach development substantially advance their value through systems, products health-promoting microbes, provision improve human health.
Language: Английский
Citations
32Journal of Physiology and Biochemistry, Journal Year: 2023, Volume and Issue: 79(4), P. 695 - 718
Published: Sept. 1, 2023
Language: Английский
Citations
28Nanomaterials, Journal Year: 2023, Volume and Issue: 13(15), P. 2152 - 2152
Published: July 25, 2023
Addressing the critical issue of water pollution, this review article emphasizes need to remove hazardous dyes and phenolic compounds from wastewater. These pollutants pose severe risks due their toxic, mutagenic, carcinogenic properties. The study explores various techniques for remediation organic contaminants wastewater, including an enzymatic approach. A significant challenge in wastewater treatment is loss enzyme activity difficulty recovery post-treatment. To mitigate these issues, examines strategy immobilizing enzymes on newly developed nanostructured materials like graphene, carbon nanotubes (CNTs), metal–organic frameworks (MOFs). offer high surface areas, excellent porosity, ample anchoring sites effective immobilization. evaluates recent research immobilization supports applications biocatalytic nanoparticles. It also analyzes impact operational factors (e.g., time, pH, temperature) dye compound removal using enzymes. Despite promising outcomes, acknowledges challenges large-scale implementation offers recommendations future tackle obstacles. This concludes by suggesting that emerging could present a sustainable, environmentally friendly solution escalating pollution crisis.
Language: Английский
Citations
24Food Chemistry, Journal Year: 2024, Volume and Issue: 442, P. 138416 - 138416
Published: Jan. 13, 2024
Language: Английский
Citations
17Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101776 - 101776
Published: Aug. 27, 2024
Fruits contain numerous polyphenols in the form of conjugates, which exhibit low antioxidant activity. Probiotic fermentation is a strategy to improve activity these conjugated by modifying their structure. However, mechanisms underlying effects functional groups and derivatizations on antioxidative activities antioxidation enhancement probiotic biotransformation haven't been comprehensively explored. This review aimed explore structure-antioxidant relationships four three flavonoids phenolic acids. Further, elucidated acids as glycoside, methylated, ester conjugates biotransformation. Deglycosylation, demethylation, hydrolysis catalyzed enzymes produced
Language: Английский
Citations
11Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 105863 - 105863
Published: Jan. 1, 2025
Language: Английский
Citations
2Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106085 - 106085
Published: Feb. 1, 2025
Language: Английский
Citations
2