Exploring the therapeutic potential of for antioxidant and diabetes management: a 28-day rat model study.

This study evaluated the anti-oxidant and anti-diabetic potential of (CF) in 28-days rat modelling trial. Diabetes is a chronic disorder characterized by elevated blood glucose levels and insulin resistance and cause microvascular and macrovascular issues. was evaluated for its nutritional composition along with anti-oxidant potential of CF powder (CFP) and CF extract (CFE) using total phenolic contents (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric ion reducing antioxidant power (FRAP) assays.

Lactic Acid Fermentation Ameliorates Intrinsic Toxicants in L. Leaves Harvested at Different Growth Stages.

(syn. ) is often known as mustard and is grown worldwide owing to its health-promoting characteristics associated with the presence of nutrients and phytochemicals. Along with the nutritional components, also contains anti-nutrients (phytates, oxalates, tannins, alkaloids, saponins) that can cause adverse severe health effects to consumers, including rashes, nausea, headaches, bloating and nutritional deficiencies.

Impact of resistant starch: Absorption of dietary minerals, glycemic index and oxidative stress in healthy rats.

Background & Aims: Resistant starch (RS) is a prebiotic fiber that has been scientifically shown to control the development of obesity. Prebiotic role of RS has also seen to be very important as it helps gut bacteria to regulate fermentation and fatty acid production. This study aimed to check the different levels of RS on glycemic index, oxidative stress and mineral absorption rate in healthy rat models.

Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations.

Raw materials and process parameters in bread production can modulate the glycemic index, which on itself has been linked with provision of better hunger satisfaction and maintaining better satiation. The objective of this research was to investigate if using unrefined wheat flour or the addition of intact cereals in formulation or alternating the baking time would have an effect on physical characteristics, sensory quality, glycaemic index and appetite sensations in wheat sourdough bread. In the study, three types of commercial part-baked frozen sourdough bread, baked to the final baking for two different times (long and short baking time) were used.

Designing a Multiepitope Vaccine against the Foodborne Pathogenic Bacteria Using Subtractive Immunoinformatics Approaches.

Background: , a Gram-positive bacterium, is a prominent foodborne pathogen that causes listeriosis and poses substantial health hazards worldwide. The continuing risk of listeriosis outbreaks underlies the importance of designing an effective prevention strategy and developing a robust immune response by reverse vaccinology approaches. This study aimed to provide a critical approach for developing a potent multiepitope vaccine against this foodborne disease.

Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement.

The study aims to improve the quality of wooden breast meat (WBM) via the use of newly developed marinades based on selected strains of lactic acid bacteria (LAB) in combination with the by-products of the dairy and fruit/berry industries. Six distinct marinades were produced based on milk permeate (MP) fermented with (Lc) and (Lu) with the addition of apple (ApBp) and blackcurrant (BcBp) processing by-products. The microbiological and acidity parameters of the fermented marinades were evaluated.

Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with .

The aim of this study was to evaluate and compare the characteristics of non-treated and fermented [via submerged (SMF) and solid-state (SSF) fermentation using ] lentils () grown either in pure stands (L) or relay intercropped with winter rye (LR). It was observed that the lentils were suitable substrate for lacto-fermentation. Most of the free amino acid concentrations increased in lentils after both fermentations.

Influence of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 on the growth of spoilage fungi in bakery products.

Fungi are the main microorganisms responsible for the spoilage of bakery products, and their control and subsequent reduction of food waste are significant concerns in the agri-food industry. Synthetic preservatives are still the most used compounds to reduce bakery product spoilage. On the other hand, studies have shown that biopreservation can be an attractive approach to overcoming food and feed spoilage and increasing their shelf-life.

Diversity of Microorganisms and Their Metabolites in Food.

Throughout history as well as the present, food microorganisms have been proven to play a significant role in human life [...

Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction.

This study aimed at evaluating the influence of different amounts (5, 10, 15, 20, and 25%) of psyllium husk gel (PHG) on wheat bread (WB) characteristics - chiefly, overall acceptability (OA), porosity, specific volume (), mass loss after baking (ML), shape retention coefficient, crust and crumb color coordinates, bread crumb hardness during storage, saccharides content, and acrylamide (AA) concentration. PHG was prepared by mixing 100 g of psyllium husk powder with 800 mL of warm water. It was established that the amount of psyllium husk gel is a significant factor in dough redness (a*) ( < 0.

Recent developments in ultrasound approach for preservation of animal origin foods.

Ultrasound is a contemporary non-thermal technology that is currently being extensively evaluated for its potential to preserve highly perishable foods, while also contributing positively to the economy and environment. There has been a rise in the demand for food products that have undergone minimal processing or have been subjected to non-thermal techniques. Livestock-derived food products, such as meat, milk, eggs, and seafood, are widely recognized for their high nutritional value.

Effect of on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese.

Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect () on CLA production and sensory characteristics of cheddar cheese. can convert linoleic acid (LA) to CLA.

The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics and .

A variety of foods fermented with lactic acid bacteria (LAB) serve as dietary staples in many countries. The incorporation of health-promoting probiotics into fermented milk products can have profound effects on human health. Considering the health benefits of Yakult, the current study was undertaken to develop an enriched Yakult-like fermented skimmed milk drink by the addition of two probiotic strains, namely (Lc) and (Lr).

Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification.

Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity.

Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles.

The aim of this study was to collect samples of bovine colostrum (BCOL) from different sources (agricultural companies A, B, C, D and E) in Lithuania and to ascertain the influence of lacto-fermentation with strain 135 and strain 244 on the changes in bovine colostrum amino (AA), biogenic amine (BA), and fatty acid (FA) profiles. It was established that the source of the bovine colostrum, the used LAB, and their interaction had significant effects ( < 0.05) on AA contents; lactic acid bacteria (LAB) used for fermentation was a significant factor for aspartic acid, threonine, glycine, alanine, methionine, phenylalanine, lysine, histidine, and tyrosine; and these factor's interaction is significant on most of the detected AA concentrations.

Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs.

The present study aimed at characterizing lactic acid bacteria (LAB) strains isolated from traditional sourdoughs collected in different regions of Morocco. Isolated strains were firstly identified using Gram staining and catalase reaction test. Presumptive LAB strains were then checked for various phenotypical properties including growth at 45 °C, resistance to NaCl, enzyme production, acidification capacity, diacetyl and exopolysaccharide (EPS) production, and antifungal activity.

Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach ().

Spinach () is a winter-season green, leafy vegetable grown all over the world, belonging to the family , sub-family . Spinach is a low-caloric food and an enormous source of micronutrients, e.g.

On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization.

Exopolysaccharides (EPSs) produced by lactic acid bacteria present a particular interest for the food industry since they can be incorporated in foods via in situ production by selected starter cultures or applied as natural additives to improve the quality of various food products. In the present study, 43 strains were isolated from different plant-based fermented foods and identified by molecular methods. The species found were distinctively specific according to the food source.

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese.

Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated.

Probiotics: mechanism of action, health benefits and their application in food industries.

Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to the host when administered in adequate quantity. Currently, research is being conducted on the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis.