Nutritional and Phytochemical Profiling of Vicia faba L. var. Minor Seeds: a Multifaceted Exploration of Natural Antioxidants and Functional Food Potential.

This study explores the nutritional and phytochemical profiling of twenty-three genotypes of Vicia faba L. var. minor seeds cultivated in the experimental field of the Arid Lands Institute of Medenine.

Biochemical Characterization of Rare and Threatened Local Populations of Peas (Pisum sativum L.) Cultivated in the Arid Region of Southern Tunisia.

Pea (Pisum sativum L.) is an important legume for human and animal consumption, cultivated in many temperate regions of the world. In the present investigation, the seeds of twelve pea accessions collected from the arid regions of southern Tunisia, characterized by different colors of flowers and seed coats, were evaluated for their proteins, phenolic compounds and antioxidant activities.

Investigation of phenolic compounds potential to reduce dust pollution of pomegranate trees.

The present study was carried out in two seasons from two areas at different distances from the industrial zone of Gabes city which is classified as a Mediterranean host-spot pollution region. Pomegranate tree were highly exposed to various industrial air pollutants containing Zn and Cu. The relation between Zn, Cu, morphological, physiological and biochemical changes induced in pomegranate leaves was evaluated based to the measurement of leaf heavy metals, leaf changes, total phenolic content and quali-quantification of individual phenol profile by LC-ESI-MS.

Carbohydrate metabolism is essential for the colonization of Streptococcus thermophilus in the digestive tract of gnotobiotic rats.

Streptococcus thermophilus is the archetype of lactose-adapted bacterium and so far, its sugar metabolism has been mainly investigated in vitro. The objective of this work was to study the impact of lactose and lactose permease on S. thermophilus physiology in the gastrointestinal tract (GIT) of gnotobiotic rats.

Impact of the metabolic activity of Streptococcus thermophilus on the colon epithelium of gnotobiotic rats.

The thermophilic lactic acid bacterium Streptococcus thermophilus is widely and traditionally used in the dairy industry. Despite the vast level of consumption of S. thermophilus through yogurt or probiotic functional food, very few data are available about its physiology in the gastrointestinal tract (GIT).