Valorization of grape pomace by microbial fermentation: composition, biological activities and potential applications for the food industry DOI Creative Commons

Kavindya Samarakoon,

H.P. Vasantha Rupasinghe

Journal of Food Composition and Analysis, Journal Year: 2025, Volume and Issue: unknown, P. 107656 - 107656

Published: April 1, 2025

Language: Английский

Recent advancement in metabiotics: A consortium with bioactive molecules after fermentation by probiotic bacteria with multidisciplinary application potential and future solution in health sector DOI
Ishita Biswas, Pradeep K. Das Mohapatra

Bioresource Technology Reports, Journal Year: 2023, Volume and Issue: 23, P. 101583 - 101583

Published: Aug. 10, 2023

Language: Английский

Citations

18
The Chemical Profiles and Antioxidant Properties of Live Fruit or Vegetable Vinegars Available on the Polish Food Market DOI Creative Commons
Klaudia Melkis, Karolina Jakubczyk

Foods, Journal Year: 2024, Volume and Issue: 13(10), P. 1488 - 1488

Published: May 11, 2024

Live vinegar is a product formed through two-step fermentation process of sugar substrate that has not been subjected to filtration or pasteurization. This considered preserve all nutrients and biologically active microorganisms, making it with valuable composition beneficial properties. Therefore, the purpose this study was analyze chemical antioxidant properties selected vinegars available on Polish food market. The material in consisted four live (naturally turbid, unfiltered, unpasteurized) fruit vegetable vinegars: apple, pear, rhubarb, lemon. Spectrophotometric, HPLC, GC methods were used. Among tested, lemon had highest vitamin C content—15.95 mg/100 mL. Apple proved be best source polyphenols flavonoids (TPC—191.97 mg GAE/L, TFC—70.22 RE/L). All contained dihydroxybenzoic acid, 4-hydroxybenzoic caffeic 2-hydroxycinnamic myricetin. acetic acid content tested ranged from 29.180 38.125 mM/L. pH values 3.14 3.41. In conclusion, most promising nutraceutical potentially health-promoting seems apple vinegar.

Language: Английский

Citations

6
The Effects of Almond Consumption on Cardiovascular Health and Gut Microbiome: A Comprehensive Review DOI Open Access
Saiful Singar, Saurabh Kadyan,

Cole Patoine

et al.

Nutrients, Journal Year: 2024, Volume and Issue: 16(12), P. 1964 - 1964

Published: June 20, 2024

The consumption of almonds has been associated with several health benefits, particularly concerning cardiovascular and intestinal health. In this comprehensive review, we compile deliberate studies investigating the effects almond on disease (CVD) risk factors gut Almonds are rich in monounsaturated fats, fiber, vitamins, minerals, polyphenols, which contribute to their health-promoting properties. Regular intake shown improve lipid profiles by reducing LDL cholesterol enhancing HDL functionality. Additionally, aid glycemic control, blood pressure reduction, chronic inflammation amelioration, critical for antioxidant properties almonds, primarily due high vitamin E content, help oxidative stress markers. Furthermore, positively influence body composition fat percentage central adiposity satiety, thus aiding weight management. Herein, also contemplate emerging concept gut–heart axis, where appears modulate microbiome, promoting growth beneficial bacteria increasing short-chain fatty acid production, butyrate. These collectively anti-inflammatory cardioprotective benefits almonds. By encompassing these diverse aspects, eventually provide a systematic updated perspective multifaceted corroborating broader consideration dietary guidelines public recommendations CVD reduction.

Language: Английский

Citations

6
Mechanistic elucidation of Ayurvedic formulation Triphala in managing gastrointestinal and neurological disorders through in silico approach DOI Creative Commons
Rohit Sharma, Ekta Bala

Discover Plants., Journal Year: 2025, Volume and Issue: 2(1)

Published: Jan. 15, 2025

Triphala is an Ayurvedic herbal formulation used to treat gastrointestinal disorders. The present study explored the underlying mechanisms of against integrated and neurological disorders through network pharmacology molecular docking. Components were screened using Dr. Duke's Phytochemical Ethnobotanical Database, KNApSAcK database, Indian Medicinal Plants, Phytochemistry Therapeutics database while target prediction was done SuperPred 3.0, followed by mapping with shared targets obtained from GeneCards DisGenet databases. STRING Cytoscape utilized for protein–protein protein-target interaction analyses further screening core clusters. GO, KEGG, Reactome enrichment analysis performed, top subject binding affinity evaluation major compounds. Based on ADME characteristics, seven components overlapped 104 genes STAT3, ESR1, HIF1A, MTOR, PPARG, MAP2K2, TLR4, SLC2A1, NFKB1, ESR1 revealed as interacting nodes interaction, compound-target compound-target-disease-pathway analysis. GO indicated involved in managing cell response stress, stimuli, metabolism KEGG pathways related cancer, metabolism, signalling. implied immune system, signalling, disease pathways. Thannilignan, 7-Hydroxy-3',4'-methylenedioxyflavan, Termilignan identified phytocompounds Triphala. Molecular docking excellent interactions all analysed receptors mean energies ranging − 7.58 8.34 kcal/mol/receptor which most notable compound 7-Hydroxy-3',4'-methylenedioxyflavan. Together, this work delineates identifies new drug candidates management

Language: Английский

Citations

0
Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea DOI Creative Commons

Yating Guo,

Yani Pan,

Xinyu Feng

et al.

Journal of Advanced Research, Journal Year: 2025, Volume and Issue: unknown

Published: March 1, 2025

Traditionally, the mechanism of dark tea quality formation has centered on microorganisms, with regulated by manipulating microorganisms and their fermentation environment. Nevertheless, raw teas, natural selective medium microbial community, was completely ignored in unique flavors. This study aims to uncover previously unappreciated interactions between demonstrating significant role quality. Sun-dried (SDT), baked (BT), pan-fried (PFT) were pile fermented. Chemical profiles, communities, sensory qualities assessed metabolomics, high-throughput sequencing, evaluation, correlation multiple factor analyses used explore relationships. Compared PFT BT, SDT had 18 % lower flavonoid content 26 catechin content, which favored dominant Agathobacter Wickerhamomyces. Wickerhamomyces contributed flower aroma producing alcohols, esters terpenes, while amplified acid production. The distinctive bacterium Acidovorax BT positively correlated alcohols hydrocarbons, Pearson's r > 0.6, resulting a 47 increase volatile alcohol level, enhancing fresh refreshing attributes. A 70-80 iron concentration compared resulted predominance Geobacter, exhibited negative aldehydes. presence bacteria, Streptococcus Ligilactobacillus, led rise increasing from 5 25 %. chemical profiles could reshape local microbiota, then drives tea. indicates is not passively shaped environmental but actively screened chemistry. paves way for targeted manipulation achieve desired flavor characteristics.

Language: Английский

Citations

0
Overview on biotics development DOI Creative Commons
Anne-Emmanuelle Roux, Philippe Langella, Rebeca Martín

et al.

Current Opinion in Biotechnology, Journal Year: 2024, Volume and Issue: 86, P. 103073 - 103073

Published: Feb. 9, 2024

Although probiotics have been used in food products and supplements for decades, there has a considerable increase their use more recently. Recent technological advances thus led to major knowledge of the gut microbiota, enabling significant development biotics. In this review, we discuss uses traditional but also discovery next-generation that could be as live biotherapeutics. These novel preventive therapeutic strategies hold promise treatment numerous diseases such inflammatory bowel Crohn's disease ulcerative colitis. Probiotic bacteria can consumed alone, or combination with prebiotics synbiotics, mixed other probiotic strains form consortium enhanced effects. We benefits using postbiotics.

Language: Английский

Citations

4
Reactive Carbonyl Species Scavenger: Epigallocatechin-3-Gallate DOI Creative Commons

Haiying Luo,

Juanying Ou, Junqing Huang

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(7), P. 992 - 992

Published: March 25, 2024

Epigallocatechin-3-gallate (EGCG), a prominent polyphenol found abundantly in tea, has garnered significant attention for its potential preventing and ameliorating wide range of diseases. Its remarkable antioxidant properties ability to capture reactive carbonyl species make it key player among tea’s polyphenolic components. This paper delves into the synthesis origins both EGCG (RCS), emphasizing toxicity RCS various food sources their formation during processing. Understanding EGCG’s capability metabolize is crucial harnessing health benefits. Thus, this explores underlying mechanisms inhibition role capturing these compounds generate EGCG-RCS adducts. And absorption metabolism adducts also discussed.

Language: Английский

Citations

4
Species-level distribution of microbiota with secondary metabolic potential in Chinese Baijiu fermentation DOI
Lei Xu,

Rubing Du,

Qun Wu

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 104231 - 104231

Published: April 29, 2024

Language: Английский

Citations

4
Impact of fermentation through synergistic effect of different lactic acid bacteria (mono and co-cultures) on metabolic and sensorial profile of mulberry juice DOI
Sanabil Yaqoob,

Aysha Imtiaz,

Kanza Aziz Awan

et al.

Journal of Food Measurement & Characterization, Journal Year: 2024, Volume and Issue: 18(11), P. 9364 - 9384

Published: Oct. 8, 2024

Language: Английский

Citations

4
Flavonoids and the gut microbiome: a powerful duo for brain health DOI

Soroush Taherkhani,

Parisa Ahmadi, Leila Roozbeh Nasiraie

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 16

Published: Dec. 4, 2024

Flavonoids, a class of polyphenolic compounds, are widely distributed in plant-based foods and have been recognized for their potential to promote overall health well-being. Flavonoids fruits vegetables offer various beneficial effects such as anti-aging, anticancer, anti-inflammatory properties. extensively studied neuroprotective properties, which attributed ability cross the blood-brain barrier interact with neural cells. Factors like gut microbiota composition, age, genetics, diet can impact how well flavonoids absorbed gut. The enhance absorption through enzymatic processes, making composition key factor influenced by diet. modulate prebiotic antimicrobial effects, affecting production microbial metabolites short-chain fatty acids (SCFAs) butyrate, play role brain function health. microbiome also modulates immune system, is critical preventing neuroinflammation. Additionally, benefit mental psychological influencing signaling pathways cells increasing tyrosine tryptophan, precursors neurotransmitters serotonin, dopamine, norepinephrine, adrenaline, gamma-aminobutyric acid (GABA). flavonoid-gut axis complex multifaceted relationship that has significant implications neurological This review will explore genetic environmental factors flavonoid positive on network.

Language: Английский

Citations

4