Different polysaccharide-enhanced probiotic and polyphenol dual-functional factor co-encapsulated microcapsules demonstrate acute colitis alleviation efficacy and food fortification

Carbohydrate Polymers, Год журнала: 2024, Номер 345, С. 122572 - 122572

Опубликована: Авг. 3, 2024

Язык: Английский

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Functional Yogurt: Types and Health Benefits

Applied Sciences, Год журнала: 2024, Номер 14(24), С. 11798 - 11798

Опубликована: Дек. 17, 2024

In the past decade, increasing interest in healthy consumption has encouraged development of functional products yogurt sector. Dairy are extensively used production foods because their excellent and versatile technological properties. Among dairy products, is one that been most widely to deliver bioactive compounds consumers. The market features various types yogurt, including probiotic, prebiotic, synbiotic, high protein, lactose free, novel known as easy-to-digest yogurt. added ingredients these influence structural, nutritional, properties These effects vary depending on chemical biological characteristics each ingredient. Additionally, during fermentation, substances can impact number viability bacteria involved, affecting quality storage. Furthermore, associated with health benefits. benefits linked not only supporting but also altering course a disease or alleviating symptoms. This review article discusses its effects, incorporating recent studies.

Язык: Английский

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Advances in molecular enzymology of β-1,3-glucanases: A comprehensive review

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 279, С. 135349 - 135349

Опубликована: Сен. 4, 2024

Язык: Английский

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In Vitro Exploration of the Multi-Functional Dermatological Benefits of a Lactobacillus-Turmeric Synbiotic

The Microbe, Год журнала: 2025, Номер unknown, С. 100242 - 100242

Опубликована: Янв. 1, 2025

Язык: Английский

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Enhancing Antimicrobial Efficacy: Gum Acacia-Enriched Lactobacillus Consortium Against Multidrug-Resistant Pathogens

Medicine in Microecology, Год журнала: 2025, Номер unknown, С. 100132 - 100132

Опубликована: Май 1, 2025

Язык: Английский

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Intensification of the production of a plant-based probiotic drink

BIO Web of Conferences, Год журнала: 2024, Номер 108, С. 02013 - 02013

Опубликована: Янв. 1, 2024

The quality of the finished probiotic drink is closely related to completeness and intensity fermentation process lactic acid bacteria in plant environment drink. As part our research, ways intensify are proposed due additional introduction vegetable protein curcumin into oat activity was assessed by accumulation biomass, results titrated acidity assessment, antioxidant properties drinks, number microorganisms. research showed that activates microbial biomass an average 15-85%, – 40-69% 5.9 12%, respectively, increases 2.2 6.7%, increase protozoan Paramecium Caudatum when introduced samples 71.8-74.4%, 3.1-22.8%. Thus, it found component nutrient medium a have stimulating effect on biotechnological processes promising production drinks.

Язык: Английский

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Pea protein – gum Arabic gel addition as ingredient to increase protein, fiber and decrease lipid content in muffins without impair the texture and intestinal microbiota

Food Chemistry, Год журнала: 2024, Номер 463, С. 141305 - 141305

Опубликована: Сен. 16, 2024

Язык: Английский

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