Metabolites Generated from Foods Through Lactic Fermentation and Their Benefits on the Intestinal Microbiota and Health.

Metabolites generated in foods with lactic fermentation have been subject of research in recent years due to different beneficial effects attributed to them on the microbiota and health in general, including their properties as antihypertensives, antioxidants, anti-inflammatory, immunomodulatory, and antimicrobial, among others. The present review aims to systematically analyze the results of original research that evaluates effects on the microbiota and health in general, mediated by metabolites generated from the lactic fermentation of foods. The review was carried out in the PubMed database, three studies in humans, four studies in murine models, four studies, and the rest focused on the quantification of biofunctional qualities in fermented foods were analyzed.

Pharmacological network study on the effect of 6-gingerol on cervical cancer using computerized databases.

Cervical cancer (CC) is the most frequent cancer in the female population worldwide. Although there are treatments available, they are ineffective and cause adverse effects. 6-gingerol is an active component in ginger with anticancer activity.

Development and Evaluation of a Low-Cost Triglyceride Quantification Enzymatic Biosensor Using an Arduino-Based Microfluidic System.

Overweight and obesity promote diabetes and heart disease onset. Triglycerides are key biomarkers for cardiovascular disease, strokes, and other health issues. Scientists have devised methods and instruments for the detection of these molecules in liquid samples.

Physiological Effects and Human Health Benefits of : A Review of Clinical Trials.

Linn. Malvaceae (HS) is characterized by its edible calyxes. The HS calyxes are widely used for cosmetic, food, and medicinal applications.

Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation.

The isolation of autochthonous yeast species presents a good strategy to select new microorganisms for developing an adequate inoculum to carry out fermentations and generate representative products of the cider production zone. However, non-Saccharomyces yeasts have been considered to have low capacity to carry out a complete fermentation as Saccharomyces cerevisiae. In this work, five autochthonous yeasts from a cider fermentation process were isolated and identified as Saccharomyces cerevisiae, Kluyveromyces marxianus, Pichia membranaefaciens, P.