The global population is projected to increase to near 10 billion people by the year 2050 [...].
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839818 | PMC |
| http://dx.doi.org/10.3390/plants11030372 | DOI Listing |
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Mechanism of Action and Beneficial Effects of Probiotics in Amateur and Professional Athletes.
Food Sci Nutr
January 2025
Regenerative Medicine Research Center (RMRC), Health Technology Institute Kermanshah University of Medical Sciences Kermanshah Iran.
Probiotics are live microorganisms that, when administered in adequate amounts, provide health benefits to the host. According to the International Society of Sports Nutrition (ISSN), probiotic supplementation can optimize the health, performance, and recovery of athletes at all stages of their careers. Recent research suggests that probiotics can improve immune system functions, reduce gastrointestinal distress, and increase gut permeability in athletes.
View Article and Find Full Text PDFThe hidden language of plant-beneficial microbes: chemo-signaling dynamics in plant microenvironments.
World J Microbiol Biotechnol
January 2025
CSIR-National Botanical Research Institute (CSIR-NBRI), Rana Pratap Marg, Lucknow, India.
Plants and microorganisms coexist within complex ecosystems, significantly influencing agricultural productivity. Depending on the interaction between the plant and microbes, this interaction can either help or harm plant health. Microbes interact with plants by secreting proteins that influence plant cells, producing bioactive compounds like antibiotics or toxins, and releasing molecules such as N-acyl homoserine lactones to coordinate their behaviour.
View Article and Find Full Text PDFHealth-Promoting and Functional Properties of Fermented Milk Beverages with Probiotic Bacteria in the Prevention of Civilization Diseases.
Nutrients
December 2024
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland.
Background/objectives: There is scattered information in the scientific literature regarding the characterization of probiotic bacteria found in fermented milk beverages and the beneficial effects of probiotic bacteria on human health. Our objective was to gather the available information on the use of probiotic bacteria in the prevention of civilization diseases, with a special focus on the prevention of obesity, diabetes, and cancer.
Methods: We carried out a literature review including the following keywords, either individually or collectively: lactic acid bacteria; probiotic bacteria; obesity; lactose intolerance; diabetes; cancer protection; civilization diseases; intestinal microbiota; intestinal pathogens.
Aguamiel, a Traditional Mexican Beverage: A Review of Its Nutritional Composition, Health Effects and Conservation.
Foods
January 2025
Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México Instituto Tecnológico de Tepic, Tepic 63175, Nayarit, Mexico.
Aguamiel is the sap extracted from various species of maguey ( spp.). This liquid is highly prized in central Mexico for its pleasing sensory qualities and nutritional value.
View Article and Find Full Text PDFImproved Functionality, Quality, and Shelf Life of -Type Camel Sausage Fortified with Spirulina as a Natural Ingredient.
Foods
December 2024
Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain.
The objective of the present work was to examine the effect of incorporating spirulina powder (SP) in -type sausages made exclusively with camel meat, as well as to evaluate its physicochemical, microbiological, and sensory quality attributes and its prebiotic potential. The final purpose was to offer an innovative meat product to increase camel meat consumption. Several innovative fresh sausage formulations were developed using SP (00, 100, 250, and 500 mg/kg) and stored under vacuum conditions with refrigeration at 1 ± 1 °C for 35 days.
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