Acute lung injury, a fatal condition characterized by a high mortality rate, necessitates urgent exploration of treatment modalities. Utilizing UHPLS-Q-Exactive Orbitrap/MS, our study scrutinized the active constituents present in -fermented juice (RRFJ) while also assessing its protective efficacy against LPS-induced ALI in mice through lung histopathological analysis, cytokine profiling, and oxidative stress assessment. The protective mechanism of RRFJ against ALI in mice was elucidated utilizing metabolomics, network pharmacology, and molecular docking methodologies. Our experimental findings demonstrate that RRFJ markedly ameliorates pathological injuries in ALI-afflicted mice, mitigates systemic inflammation and oxidative stress, enhances energy metabolism, and restores dysregulated amino acid and arachidonic acid metabolic pathways. This study indicates that RRFJ can serve as a functional food for adjuvant treatment of ALI.
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http://dx.doi.org/10.3390/nu16091376 | DOI Listing |
Food Chem
December 2024
Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, China. Electronic address:
This study developed antimicrobial peptides (AMPs) from quinoa with high antibacterial activity and stability by mixed-bacteria fermentation. Furthermore, among 9 peptide fractions purified by membrane separation and chromatography, F1 could effectively inhibit the growth and propagation of bacterial microorganisms in apple juice. Subsequently, F1 identified LC-MS/MS as 95 peptides, molecular weights 494.
View Article and Find Full Text PDFToxicol Res (Camb)
December 2024
Department of Bioinformatics, Bharathidasan University, Palkalaiperur, Tiruchirappalli 620024, Tamil Nadu, India.
Kombucha is fermented and produced with a biofilm called a symbiotic culture of bacteria and yeast, which is drunk all over the world for its beneficial effects on human health and energy levels. The metagenomic study of kombucha frequently detected microorganisms in proteobacteria, firmicutes, and actinobacteria. And also, yeast and fungi are Ascomycota and Basidiomycota is present in green leaf and sugarcane juice fermented kombucha.
View Article and Find Full Text PDFFood Chem X
December 2024
Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
Pomelo juice, especially from the Tubtim Siam cultivar, may offer prebiotic benefits by promoting beneficial gut bacteria. This study evaluated the impact of non-fermented and ()-fermented pomelo juice on gut microbiota using an colonic fermentation model. The -fermented juice significantly increased lactobacilli levels compared to the non-fermented juice, while both treatments similarly suppressed coliforms within 24 h Microbiota analysis revealed increased richness and significant community shifts in both treatments.
View Article and Find Full Text PDFJ Agric Food Chem
December 2024
School of Biological and Food Engineering, Changzhou University, Changzhou 213164, China.
A pectinase-producing strain, sp. X-8, was isolated from the soil for the first time. Subsequently, sp.
View Article and Find Full Text PDFFoods
November 2024
R&D Department, AB-Biotics S.A. (Part of Kaneka Corporation), 08174 Barcelona, Spain.
The lactic fermentation of fruit and vegetable juices by well-characterised probiotics remains relatively underexplored. We have investigated the stability and impact of KABP051 fermentation on orange, apple, and peach juices by microbiological, physicochemical, and sensory evaluation means. For each fruit juice, three different samples were analysed: original fruit juice without probiotic as blank (B), fruit juice inoculated with 10 CFU/mL of probiotic without fermentation (P), and fruit juice inoculated with 10 CFU/mL of probiotic and fermented at 37 °C for 24 h (PF).
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