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Human milk oligosaccharides combine with to form the "golden shield" of the infant intestine: metabolic strategies, health effects, and mechanisms of action.
Gut Microbes
November 2024
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China.
Article Synopsis
- * A key bacterium that thrives on HMOs is a specific subspecies, which helps establish a healthy gut environment in infants but studies are limited due to the diverse structures of HMOs and the specific needs of different bacterial strains.
- * The review emphasizes the need for more research on how HMOs interact with gut bacteria and calls for structural analysis and clinical trials to enhance the understanding and applications of HMOs as synbiotics for improved infant development.
Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder.
Microorganisms
June 2023
Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University "Dunărea de Jos", 800008 Galati, Romania.
Limitations of dairy products, such as lactose intolerance, problems related to a high cholesterol intake in diet, malabsorption, and the requirement for cold storage facilities, as well as an increasing demand for new foods and tastes, have initiated a trend in the development of non-dairy probiotic products. The possibility of producing beverages based on soy milk, sea buckthorn powder, and fermented by (, Bb) strain at different temperatures (30 °C and 37 °C) was examined. Strain viability, pH, and titratable acidity were measured during the fermentation period while the viability, pH, titratable acidity, and water holding capacity were determined during the storage time at 4 °C ± 1 °C within 14 days.
View Article and Find Full Text PDFModulation of the Gut Microbiota by Tomato Flours Obtained after Conventional and Ohmic Heating Extraction and Its Prebiotic Properties.
Foods
May 2023
CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
Several studies have supported the positive functional health effects of both prebiotics and probiotics on gut microbiota. Among these, the selective growth of beneficial bacteria due to the use of prebiotics and bioactive compounds as an energy and carbon source is critical to promote the development of healthy microbiota within the human gut. The present work aimed to assess the fermentability of tomato flour obtained after ohmic (SFOH) and conventional (SFCONV) extraction of phenolic compounds and carotenoids as well as their potential impact upon specific microbiota groups.
View Article and Find Full Text PDFValue-Added Utilization of Citrus Peels in Improving Functional Properties and Probiotic Viability of (ABT)-Type Synbiotic Yoghurt during Cold Storage.
Foods
September 2022
Dairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt.
Citrus peel, a fruit-processing waste, is a substantial source of naturally occurring health-promoting compounds, including polyphenols, and has great potential as a dietary supplement for enhancing the functional properties of food. The present work aimed to investigate the effects of sour orange (SO), sweet orange (SWO), and lemon (LO) peels on the typical physiochemical, antioxidant, antibacterial, and probiotic properties of synbiotic yoghurt fermented by acidophilus-bifidus-thermophilus (ABT)-type cultures during cold storage (0−28 days). High-performance liquid chromatography-diode array detection (HPLC-DAD) analysis showed that the total phenolic content in the SO peel were more than 2-fold higher than that in the SWO and LO peel.
View Article and Find Full Text PDFFortification of -- (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties.
Molecules
June 2021
Department of Botany and Microbiology, Faculty of Science, Cairo University, Giza 12613, Egypt.
The improvement of milk dairy products' quality and nutritional value during shelf-life storage is the ultimate goal of many studies worldwide. Therefore, in the present study, prospective beneficial effects of adding two different industrial yeasts, and pretreated by heating at 85 °C for 10 min to be inactivated, before fermentation on some properties of ABT fermented milk were evaluated. The results of this study showed that the addition of 3% and 5% (/) heat-treated yeasts to the milk enhanced the growth of starter culture, , and , during the fermentation period as well as its viability after 20 days of cold storage at 5 ± 1 °C.
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