Dietary Supplementation with Popped Amaranth Modulates the Gut Microbiota in Low Height-for-Age Children: A Nonrandomized Pilot Trial.

Amaranth has been recognized as a nutraceutical food because it contains high-quality proteins due to its adequate amino acid composition that covers the recommended requirements for children and adults. Since pre-Hispanic times, amaranth has been consumed as popped grain; the popping process improves its nutritive quality and improves its digestibility. Popped amaranth consumption has been associated with the recovery of malnourished children.

Valorization of Parmentiera aculeata juice in growth of probiotics in submerged culture and their postbiotic production: a first approach to healthy foods.

Nowadays, functional foods are greatly accepted by consumers because they improve health and are new sources for substrates to be explored. In this sense, Parmentiera aculeata, a plant distributed in Mexico with beneficial effects on health, has not been chemically explored. In this work, P.

Microbial diversity and biochemical profile of aguamiel collected from and during different seasons of year.

Aguamiel is a beverage produced by some species that is consumed in its fresh or fermented form. Despite its uses and popularity, seasonal effects on its microbial and chemical profiles are unknown. In this study, using aguamiel collected from and during different seasons, we identified microorganisms by sequencing the 16S and 18S rDNA genes and determined their chemical profiles.

Variability among strains of Aspergillus section Nigri with capacity to degrade tannic acid isolated from extreme environments.

Tannins are polyphenolic compounds that cause astringent flavor and turbidity in food. Tannase is an enzyme that catalyzes the hydrolysis of tannins and is used in food industry. This study was conducted to determine the genetic variability and the tannase alleles variation in fungal strains isolated from soil and plants at five extreme areas of Coahuila, México.