Antioxidant capacity of small black soymilk fermented with ROS-resistant probiotics DOI
Eun-Seo Lim

Food Science and Biotechnology, Journal Year: 2024, Volume and Issue: 34(3), P. 653 - 664

Published: Aug. 21, 2024

Language: Английский

Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products DOI Creative Commons
Xiaohua Yang,

Jiaqi Hong,

Linhao Wang

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(1), P. 48 - 48

Published: Jan. 9, 2024

Lactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways enzyme systems, achieving a combination of nutrition, functionality, deliciousness. Currently, majority review articles predominantly concentrate on summarizing fermentation fruits vegetables by lactic bacteria, devoting comparatively less attention to researching other plant species varieties by-products. Furthermore, summary research substances functional properties lacks sufficient depth. This provides comprehensive overview status technological progress various by-products, effects are emphasized. In addition, this emphasizes that give products more functionality. The aim is emphasize significant contribution products, which will assist researchers better comprehending application value domain direct towards interaction mechanisms between product Concurrently, certain theoretical foundation reference for fermented promoting health preventing diseases.

Language: Английский

Citations

26
Promising probiotic-fermented soymilk for alleviating acute diarrhea: insights into the microbiome and metabolomics DOI
Philippe Madjirebaye, Zhen Peng, Abdul Mueed

et al.

Food & Function, Journal Year: 2024, Volume and Issue: 15(8), P. 4462 - 4474

Published: Jan. 1, 2024

Fermented soymilk (FSM4) has attracted much attention due to its nutritional and health characteristics.

Language: Английский

Citations

12
The attenuating effect of fermented soymilk on DSS-induced colitis in mice by suppressing immune response and modulating gut microbiota DOI
Yijiao Sun, Ruican Wang, Yuyang Sun

et al.

Food Research International, Journal Year: 2023, Volume and Issue: 176, P. 113797 - 113797

Published: Dec. 4, 2023

Language: Английский

Citations

15
Lactic acid bacteria with a strong antioxidant function isolated from “Jiangshui,” pickles, and feces DOI Creative Commons
Yue Hu, Yan Zhao, Jia Xu

et al.

Frontiers in Microbiology, Journal Year: 2023, Volume and Issue: 14

Published: May 24, 2023

Excessive free radicals and iron death lead to oxidative damage, which is one of the main causes aging diseases. In this field antioxidation, developing new, safe, efficient antioxidants research focus. Lactic acid bacteria (LAB) are natural with good antioxidant activity can regulate gastrointestinal microecological balance immunity. study, 15 LAB strains from fermented foods ("Jiangshui" pickles) or feces were evaluated in terms their attributes. Strains strong capacity preliminarily screened by following tests: 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical, superoxide anion radical scavenging capacity; ferrous ion chelating assay; hydrogen peroxide tolerance capacity. Then, adhesion intestinal tract was examined using hydrophobic auto-aggregation tests. The safety analyzed based on minimum inhibitory concentration hemolysis, 16S rRNA used for molecular biological identification. Antimicrobial tests showed them probiotic function. cell-free supernatant selected explore protective effect against damage cells. rate DPPH, radicals, ion-chelating ranged 28.81-82.75%, 6.54-68.52%, 9.46-17.92%, respectively, all exceeded 10%. According antioxidant-related tests, possessing high activities J2-4, J2-5, J2-9, YP-1, W-4 screened, these five demonstrated 2 mM peroxide. J2-9 Lactobacillus fermentans γ-hemolytic (non-hemolytic). YP-1 paracasei α-hemolytic (grass-green hemolytic). Although L. has been proven as a safe without hemolytic characteristics, characteristics should be further studied. Due weak hydrophobicity antimicrobial finally, we cell experiment, J2-5 an excellent ability that resistant increasing SOD, CAT, T-AOC 293T Therefore, "Jiangshui" could potential functional food, health care, skincare.

Language: Английский

Citations

14
Lactobacillus delbrueckii CIDCA 133 fermented milk modulates inflammation and gut microbiota to alleviate acute colitis DOI
Luís Cláudio Lima de Jesus, Andria dos Santos Freitas, Joyce da Cruz Ferraz Dutra

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 186, P. 114322 - 114322

Published: April 17, 2024

Language: Английский

Citations

5
Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile DOI
Lei Cai, Jian Chen,

Junjie Gao

et al.

Food Reviews International, Journal Year: 2024, Volume and Issue: 40(10), P. 3690 - 3709

Published: June 28, 2024

The core reason for the nutritional richness and special flavour composition of traditional Chinese fermented soybean products lies in diversity microbial structures their metabolites, which include a variety potential probiotics. However, relatively little mainstream research has been conducted on these microorganisms, especially regions with unrelated product dietary habits, limiting high-value utilisation characteristic resources. In order to enhance efficient use functional exploitation resources products, this paper investigated reviewed such as paste, soy sauce, douchi, sufu, milk, carried out detailed analysis sources, characteristics, functionality microorganisms therein, elucidated that have be used probiotics, view contributing probiotic exploitation, novel food development, development new well foods.

Language: Английский

Citations

4
An exploration on the structural characteristics and antioxidant activities of casein hydrolysates fermented by Lactiplantibacillus plantarum A56 and A157 DOI

Cuicui Duan,

Lingfang Zhang, Cheng Wu

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106069 - 106069

Published: Feb. 1, 2025

Language: Английский

Citations

0
Ethanol extract of Lactobacillus rhamnosus AC1-fermented soymilk alleviated DSS-induced colitis via LPS-TLR4-NF-κB signaling pathway DOI Creative Commons
Haicui Wu,

Weijie Fang,

Yuqing Lu

et al.

Journal of Functional Foods, Journal Year: 2025, Volume and Issue: 126, P. 106704 - 106704

Published: Feb. 14, 2025

Language: Английский

Citations

0
Fermentation of soymilk by strains with high conversion ability to soy isoflavones: strain screening, flavor characteristics, antioxidant properties, and in vitro digestion DOI
Yaping Zheng, Kan Gao, Zimu Li

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106293 - 106293

Published: March 1, 2025

Language: Английский

Citations

0
Anti-inflammatory effect of Lactiplantibacillus plantarum strains through MAPK, NF-κB, and AP-1 signaling pathways and its application in soy milk DOI
Yu Rim Lee, Hye Won Lee, Kyung‐Min Park

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116216 - 116216

Published: March 1, 2025

Language: Английский

Citations

0