Cited by Ginger beers fermented with fruits: chemical and sensory characterization and effects on target colonic microbial groups of vegan adults

Untargeted metabolomics unravels the effects of ginkgolide B-producing Lactiplantibacillus plantarum and co-induced fermentation of ginkgo kernel juice and their underlying vascular endothelial cell protection activity DOI

Anthony Pius Bassey, Yu Zhang,

Han Wu

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115168 - 115168

Published: Sept. 30, 2024

Language: Английский

Citations

Impact of lactic acid bacterial fermentation on the chemical composition, antioxidant capacities and flavor properties of dandelion DOI

Qian Zhu,

Gongjie Shi,

Jiayu Gu

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105313 - 105313

Published: Oct. 1, 2024

Language: Английский

Citations

Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice DOI

Yao Zhao,

Ruoqing Liu,

Ying Mu

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3835 - 3835

Published: Nov. 28, 2024

This study employed headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) and liquid (LC-MS) for non-targeted metabolomics analyses to examine the impact of mixed fermentation with various lactic acid bacteria (LAB) on flavor compounds metabolites peach apricot juice (PAMJ), specifically focusing alterations volatile non-volatile metabolites, as well their metabolic pathways during process. A total 185 volatiles were identified using HS-SPME-GC-MS analysis, revealing significant differential including eugenol, benzaldehyde, γ-decalactone etc. The results indicated that significantly enhanced overall toward end In interim, untargeted utilizing LC-MS 1846 divergent 564 exhibiting up-regulation 1282 demonstrating down-regulation. pathway performed by Kyoto Encyclopedia Genes Genomes (KEGG) revealed changes in levels amino acids saccharides after PAMJ. Primarily associated metabolism starch sucrose pathways. work establishes a theoretical foundation advancing fermented fruit juices superior quality.

Language: Английский

Citations

The health benefits of fermented fruits and vegetables and their underlying mechanisms DOI

Lu Liu, Guolong Li, Lu Cui

et al.

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(6)

Published: Nov. 1, 2024

Abstract Fermented fruits and vegetables are rich in phenolic compounds, minerals, vitamins, which have potential health benefits for the prevention of many diseases such as cardiovascular disease Type 2 diabetes. There is a growing demand development nondairy probiotic products based on view changing lifestyles (e.g., vegetarianism, veganism, allergy to dairy products) rise nutritional diet therapy. In this review, processes fermented described. The study focuses role bacteria fungi vegetables, outlines process transformation bioactive components, systematically summarizes possible mechanisms antioxidant, anti‐inflammatory, blood pressure‐lowering effects. effects depend mainly microorganisms present fermentation components they produce, phenols, organic acids. These active compounds exert anti‐obesity, hypotensive, hypoglycemic, other benefits. Therefore, foods can be promising way adapt market reduce wastage agriculturally produced vegetables.

Language: Английский

Citations

Ginger beers fermented with fruits: chemical and sensory characterization and effects on target colonic microbial groups of vegan adults DOI

Louise Iara Gomes de Oliveira, Whyara Karoline Almeida da Costa, Fernanda de Candido de Oliveira

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105636 - 105636

Published: Dec. 1, 2024

Language: Английский

Citations