Elucidating the role of diet in maintaining gut health to reduce the risk of obesity, cardiovascular and other age-related inflammatory diseases: recent challenges and future recommendations

Gut Microbes, Journal Year: 2024, Volume and Issue: 16(1)

Published: Jan. 4, 2024

A healthy balanced diet is crucial in protecting the immune system against infections and diseases. Poor diets, such as Western diet, contribute to development of metabolic diseases, hypertension, obesity. Microbiota, primarily composed different microorganisms residing gastrointestinal tract (GIT), also play a significant role maintaining gut health. Polyphenols probiotics found fruits, vegetables, whole grains, legumes, nuts, seeds promote health support growth beneficial bacteria. Different types their categories, impact on are mentioned. The relationship between health, risk developing obesity, cardiovascular inflammatory diseases discussed this review article. rationale behind concludes future recommendations for reducing occurrence cardiometabolic other There need standardized research methods, long-term studies, translating scientific knowledge into practical dietary recommendations.

Language: Английский

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Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

Food Chemistry X, Journal Year: 2023, Volume and Issue: 20, P. 101036 - 101036

Published: Nov. 25, 2023

Microbes are critical for flavor formation in fermented foods; however, their mechanisms of action not fully understood. The microbial composition 51 dairy and 47 vegetable products was functionally annotated the carbohydrate-active enzyme (CAZyme) profiles Lactiplantibacillus plantarum 84-3 (Lp84-3), isolated from samples, can promote resistant starch (RS) degradation, were analyzed. Lactobacillus, Streptococcus, Lactococcus predominant genera products, whereas major vegetables Weissella, Carnimonas. Phages Siphoviridae, Myoviridae, Herelleviridae also present products. Additionally, glycosyl hydrolase (GHs) family members GH1 GH13 glycosyltransferase (GTs) GT2 GT4 abundant Lp84-3. Moreover, Lp84-3 enriched butanoate metabolism enzymes metabolite compounds. Therefore, food microbes, especially Lp84-3, have an repertoire that production, as starter improving

Language: Английский

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The quality and flavor profile of fermented milk produced by Streptococcus thermophilus ABT-T is influenced by the pfs gene in the quorum sensing system

Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101653 - 101653

Published: July 13, 2024

Language: Английский

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Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudes

Food Chemistry X, Journal Year: 2024, Volume and Issue: 21, P. 101120 - 101120

Published: Jan. 4, 2024

The variation in volatiles, bacteria and metabolites of Tibetan yak cheese (TYC) from different altitudes were characterized with multi-omics to reveal the formation mechanism characteristic volatile compounds (C-VOCs) TYC induced by altitudes. 22C-VOCs (odor activity value, OAV > 1) identified TYCs, hexanal, dodecanol, 2,3-butanediol, butyl isobutyate, etc., C-VOCs confirmed altitude. Lactobacillus, Kocuria, benzyl thiocyanate, trehalose, sarcosine, screened as variable for TYCs regulated altitude, respectively. Pediococcus carbonhydrates maybe main contributors 2,3-butanediol hexanal derived sarcosine EPA, generation isobutyrates originated 1,6-DP-fructose threonic acid facilitating Pediococcus. This research will help us gain insight into contribution altitude volatiles TYCs.

Language: Английский

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Genotypic Profiling, Functional Analysis, Cholesterol-Lowering Ability, and Angiotensin I-Converting Enzyme (ACE) Inhibitory Activity of Probiotic Lactiplantibacillus plantarum K25 via Different Approaches

Probiotics and Antimicrobial Proteins, Journal Year: 2024, Volume and Issue: unknown

Published: April 13, 2024

Language: Английский

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Comparison of the Lipid Composition of Milk Fat Globules in Goat (Capra hircus) Milk during Different Lactations and Human Milk

Foods, Journal Year: 2024, Volume and Issue: 13(11), P. 1618 - 1618

Published: May 23, 2024

Goat milk is considered the optimal substitute for human and characterized by variations in lipid composition of its fat globules across lactation phases. Therefore, objective this study was to thoroughly analyze differences between goat during different lactations milk, aiming offer scientific guidance production functional dairy products. Compared with transitional mature findings indicated that total membrane protein content colostrum exhibited greater similarity found milk. Additionally, higher globule size, as well a than A 1461 molecules 61 subclasses were identified The contents glycerides glycerophospholipids colostrum, whereas sphingolipids fatty acids more abundant Meanwhile, compositions inconsistent. There 584 differentially expressed lipids including 47 primarily involved metabolism glycerophospholipids, sphingolipids, triglycerides. In summary, both composition, there

Language: Английский

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Gas chromatography-mass spectrometry and non-targeted metabolomics analysis reveals the flavor and nutritional metabolic differences of cow's milk fermented by Lactiplantibacillus plantarum with different phenotypic

Food Bioscience, Journal Year: 2024, Volume and Issue: 60, P. 104433 - 104433

Published: May 29, 2024

Language: Английский

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Probiotic Potential of Lactic Acid Bacteria with Antioxidant Properties in Modulating Health: Mechanisms, Applications, and Future Directions

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106181 - 106181

Published: Feb. 1, 2025

Language: Английский

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Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 103781 - 103781

Published: March 5, 2024

Language: Английский

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Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai

Microbiome Research Reports, Journal Year: 2024, Volume and Issue: 3(2)

Published: March 13, 2024

Aim: Non-salt Suancai is an acidic fermented vegetable consumed by the Chinese Yi ethnic group. Traditionally, it produced fermentation without salt in a cold environment. The present study aimed to investigate metabolite and microbial characteristics, effects of substrates/suppliers ingredients on non-salt Suancai. Methods: A simulated system was constructed using different substrates/suppliers’ ingredients. coherence differential detection characteristics were done through non-target metabolomic metagenomic analysis. Results: Lactic acid predominant organic across all samples. enumeration bacteria showed no discernible differences between groups, but that yeast highest mustard leaf stem (Brassica juncea var. latipa ). three major biological metabolic pathways metabolism, environmental information, genetic information processing based KEGG database. diversity varied with substrate/supplier PLS-DA plot. Lactiplantibacillus , Leuconostoc Lactococcus prevalent samples differentially. richness significantly, 36~291 species being identified. Among various substrates collected from same supplier, 29, 59, 29 identified LEfSe [linear discriminant analysis (LDA) > 2, P < 0.05]. citreum mesenteroides pseudomesenteroides plantarum lactis likely be used as discriminate suppliers. Conclusions: This research contributed exploration behind ingredient restriction traditional technology.

Language: Английский

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