Emerging lactic acid bacteria bacteriocins as anti-cancer and anti-tumor agents for human health.

Modern cancer diagnostics and treatment options have greatly improved survival rates; the illness remains a major cause of mortality worldwide. Current treatments for cancer, such as chemotherapy, are not cancer-specific and may cause harm to healthy cells; therefore, it is imperative that new drugs for cancer be developed that are both safe and effective. It has been found that lactic acid bacteria (LAB) have the potential to produce bacteriocins, which could potentially offer a promising alternative for cancer treatment.

Aflatoxin removal and biotransformation aptitude of food grade bacteria from milk and milk products- at a glance.

Microorganisms are the only entities in the biosphere with an incomparable ability to employ diverse organic and inorganic compounds for growth and convert it to simple form that is no longer harmful to human health and environment. Food grade microorganisms such as lactic acid bacteria, bifidobacteria, propionibacteria as well as several yeast species are associated with food fermentation processes as well as have gained probiotic status owing to their noteworthy offerings in health stimulation as a natural gut microbiota in animals and humans. However, as biological agents little is known about their application for bioremediation and biotransformation aptitude.

Electro-stimulation of tofu wastewater for the production of single cell protein from various microorganisms.

Tofu wastewater can be utilized as a substrate for microorganisms that produce single-cell proteins (SCPs). Because different microorganisms have different cellular components, the composition of SCPs varies. Electro-stimulation has the potential to speed up fermentation and increase product yield.

Significance of whey protein hydrolysate on anti-oxidative, ACE-inhibitory and anti-inflammatory activities and release of peptides with biofunctionality: an in vitro and in silico approach.

Unlabelled: The study aimed to investigate potent antioxidant activities (ABTS assay, Hydroxyl free radical scavenging assay, and Superoxide free radical assay), ACE inhibitory activity, and anti-inflammatory activity in the WPC (whey protein concentrate) hydrolysate using Alcalase. The hydrolysis conditions (addition rate and incubation times) for peptide synthesis were also optimized using proteolytic activity. The generation of proinflammatory cytokines by lipopolysaccharide-treated murine macrophages was reduced when the protein hydrolysate concentration was low.

Anti-Inflammatory, ACE Inhibitory, Antioxidative Activities and Release of Novel Antihypertensive and Antioxidative Peptides from Whey Protein Hydrolysate with Molecular Interactions.

Objective: The aim of the study was to evaluate the whey protein hydrolysate with bio-functional attributes viz. antioxidative, anti-inflammatory and ACE inhibition efficacy and release of bioactive peptides with antioxidative and ACE-inhibitory activity by employing Pepsin.

Method: The antioxidant, Anti-inflammatory, ACE inhibitory and proteolytic activities of the whey protein hydrolysates were studied followed by SDS-PAGE analysis and IEF.

Recent trends in microbial flavour Compounds: A review on Chemistry, synthesis mechanism and their application in food.

Aroma and flavour represent the key components of food that improves the organoleptic characteristics of food and enhances the acceptability of food to consumers. Commercial manufacturing of aromatic and flavouring compounds is from the industry's microbial source, but since time immemorial, its concept has been behind human practices. The interest in microbial flavour compounds has developed in the past several decades because of its sustainable way to supply natural additives for the food processing sector.

Evaluating comparative β-glucan production aptitude of and .

β-glucan is a natural polysaccharide derivative composed of a group of glucose monomers with β-glycoside bonds that can be synthesized intra- or extra-cellular by various microorganisms such as yeasts, bacteria, and moulds. The study aimed to discover the potential of various microorganisms such as and in producing β-glucan. The experimental method used and the data were analyzed descriptively.

Supercritical fluid extraction (SCFE) as green extraction technology for high-value metabolites of algae, its potential trends in food and human health.

Application of high-value algal metabolites (HVAMs) in cosmetics, additives, pigments, foods and medicines are very important. These HVAMs can be obtained from the cultivation of micro- and macro-algae. These metabolites can benefit human and animal health in a physiological and nutritional manner.

Sacha inchi (Plukenetia volubilis L.): An emerging source of nutrients, omega-3 fatty acid and phytochemicals.

Sacha inchi (Plukenetia volubilis) (SI) is an oleaginous plant producing oil and protein-rich seeds. It has been cultivated for centuries and is native to the tropical rainforest of the Amazon region of South America including parts of Peru and northwestern Brazil. At present, SI seeds are emerging as a potential source of macro- and micronutrients, α-linolenic acid and phytochemicals.

Curcumin Extraction, Isolation, Quantification and Its Application in Functional Foods: A Review With a Focus on Immune Enhancement Activities and COVID-19.

An entirely unknown species of coronavirus (COVID-19) outbreak occurred in December 2019. COVID-19 has already affected more than 180 million people causing ~3.91 million deaths globally till the end of June 2021.

Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19.

In December 2019, the severe acute respiratory syndrome-related coronavirus 2 (SARS-CoV-2)-a novel coronavirus was identified which was quickly distributed to more than 100 countries around the world. There are currently no approved treatments available but only a few preventive measures are available. Among them, maintaining strong immunity through the intake of functional foods is a sustainable solution to resist the virus attack.

Chemistry and microbial sources of curdlan with potential application and safety regulations as prebiotic in food and health.

Curdlan - a homopolysaccharide is comprised of glucose using β-1,3-glycosidic bond and produced by different types of microorganisms as exopolysaccharide. Curdlan gel is stable during freezing and thawing processes which find several applications in food and pharmaceutical industries. It acts as a prebiotic, stabilizer and water-holding, viscosifying and texturing agent.

Mesquite gum (Prosopis gum): Structure, properties & applications - A review.

Mesquite gum (Prosopis gum) is an exudate gum obtained from mesquite tree (Prosopis sp.). Main constituents of this gum are D-galactose & L-arabinose along with trace amount of D-mannose, D-glucuronate & D-xylose.

Exudate gums: chemistry, properties and food applications - a review.

Gums are complex carbohydrate molecules which have the ability to bind water and form gels at low concentration. These carbohydrates are often associated with proteins and minerals in their structure. Gums are of various types such as seed gums, exudate gums, microbial gums, mucilage gums, seaweeds gums, etc.

Hypocholesterolemic Effect of Potential Probiotic Lactobacillus fermentum Strains Isolated from Traditional Fermented Foods in Wistar Rats.

The current research project was undertaken to explore the therapeutic potential of two potent probiotic Lactobacillus fermentum strains, i.e., PD2 and PH5 in a hyperlipemic healthy adult Wistar rat model, with a particular focus as biotherapeutics for the management of high cholesterol in Indian population.

DASH Dietary Pattern: A Treatment for Non-communicable Diseases.

Non-communicable diseases are the major inducer of mortality and morbidity in the Western world. In terms of nutrition, a diet high in fat (particularly saturated fat), salt and sugars have shown to be associated with innumerable incidence of diet- associated health diseases. Dietary modification is a central part of any treatment strategy.

Valorization of ash and spent mushroom substrate via solid-state solubilization by Acidithiobacillus ferrooxidans.

This work describes the possibility of utilization of ash originated from the incineration of sewage sludge from the wastewater treatment plant with the 3rd stage of biological treatment, and spent mushrooms substrate (SMS) as a raw material for the production of the substrate for agriculture and horticulture with the property of slow-releasing of phosphorus via solubilization process. Ash was mixed with SMS in different ratios (1, 5 and 10%), where SMS was used as a substrate/medium - the source of nutrients necessary for the growth of bacteria Acidithiobacillus ferrooxidans (A. ferrooxidans), while the ash was used as a source of phosphorus.

Application of ohmic heating for concentration of milk.

The concentration of milk through evaporation is the most commonly employed unit operation for the production of a wide array of traditional and industrial dairy products. Major problems associated with thermal evaporation are a loss of aroma, flavor and color change. Ohmic heating (OH) has an immense potential for rapid and uniform heating of liquid, semi-solid and particulate foods, yielding microbiologically safe and high-quality product.

Effect of detoxification on biological quality of wild apricot (Prunus armeniaca L.) kernel.

Background: Despite rich source of protein and oil, wild (bitter) apricot (Prunus armeniaca L.) kernel is rarely exploited by food industries due to high amount of antinutrients and potentially toxic amygdalin. This study was aimed to assess the effect of detoxification on the biological quality of the wild apricot kernel (WAK)-supplemented diet in male Wistar albino rats.

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules.

Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of α-linolenic acid (ALA, ω-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5%) and flavors (vanilla, butter scotch and strawberry). Data revealed that free fatty acids increased significantly during first 15 days in all the samples and then remained constant.

Partially hydrolyzed guar gum as a potential prebiotic source.

Guar galactomannan was enzymatically hydrolyzed to obtain partially hydrolyzed guar gum which can be utilized as prebiotic source. In present study, growth of probiotics (Lactic Acid Bacteria strains) were studied with glucose, partially hydrolyzed guar gum and native guar gum. All the six strains were galactose &/or mannose positive using the API CHl 50 test.

Process optimization for the preparation of antioxidant rich ginger candy using beetroot pomace extract.

Now-a-days, there is an increased interest in fruits and vegetables processing by-products due to potential source of phytochemicals and pigments. Beetroot (Beta vulgaris) pomace extract is a rich source of betalain, phenolics and other bioactive components, which possess significant antioxidant activities. In the present study, process optimization was performed for developing ginger (Zingiber officinale) candy enriched with beetroot pomace extract using response surface methodology (RSM).

Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables.

Effect of partially hydrolyzed guar gum (PHGG) level (1-5%), culture level (1.5-3.5%) and incubation time (4-8 h) on texture profile of yogurt was studied using response surface methodology.

Zoonotic potential of Helicobacter spp.

The genus Helicobacter contains more than 35 species. Helicobacter pylori is the most important in terms of human health. Discovery of these helicobacters gives opportunity to understand the relationship between these bacteria which colonise the animal and human gut and their effect on the host.

Omega-3-Fortified Lipid-Based Nutrient Supplement: Development, Characterization, and Consumer Acceptability.

Background: Incorporation of omega-3 polyunsaturated fatty acid (PUFA) sources to lipid-based nutrition supplement (LNS) formulations for undernourished populations presents a challenge due to reduced shelf life and poor consumer acceptability.

Objective: To systematically develop an omega-3-fortified LNS formulation, using flaxseed oil (FO), by optimizing its processing stability and evaluating its sensory acceptance.

Methods: LNS formulations were formulated to yield approximately 452 kcal, 13.