Zobrazeno 1 - 10
of 352
pro vyhledávání: '"L. rhamnosus"'
Autor:
Shengnan Liang, Siyang Yu, Yishu Qin, Honglin Yu, Zifu Zhao, Yunhui Xu, Guofang Zhang, Chun Li, Libo Liu, Peng Du, Junwei Huo
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101659- (2024)
The objective of this study was to investigate the potential of Lacticaseibacillus rhamnosus L08 (L. rhamnosus L08) to enhance the functionality, improve the taste, and explore efficient storage methods of blue honeysuckle juice (BHJ). The fermentati
Externí odkaz:
https://doaj.org/article/27dbb36f994648cbbef8518be731a340
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100641- (2024)
Expanding the non-dairy food and beverage matrices useful as carriers for probiotics such as Lacticaseibacillus rhamnosus GG is an ongoing concern. This has led to the development of provitamin A cassava (PAC) hydrolysate. However, the safety of nove
Externí odkaz:
https://doaj.org/article/8d1b12d3962640f4ac91a4d143d5a7cf
Autor:
Joanna Wasiak, Pola Głowacka, Agnieszka Pudlarz, Adam M. Pieczonka, Katarzyna Dzitko, Janusz Szemraj, Monika Witusik-Perkowska
Publikováno v:
Molecules, Vol 29, Iss 10, p 2292 (2024)
Breast cancer is associated with high mortality and morbidity rates. As about 20–30% of patients exhibiting ER-positive phenotype are resistant to hormonal treatment with the standard drug tamoxifen, finding new therapies is a necessity. Postbiotic
Externí odkaz:
https://doaj.org/article/80dda73140e74232bd67a2b8ac46343b
Autor:
Edoardo Zaccaria, Tim Klaassen, Annick M.E. Alleleyn, Jos Boekhorst, Christian Chervaux, Tamara Smokvina, Freddy J. Troost, Michiel Kleerebezem
Publikováno v:
Gut Microbes, Vol 15, Iss 1 (2023)
ABSTRACTFermented foods and beverages are a significant source of dietary bacteria that enter the gastrointestinal (GI) tract. However, little is known about how these microbes survive and adapt to the small intestinal environment. Colony-forming uni
Externí odkaz:
https://doaj.org/article/037894a2ef0c4dcebe9b6ea0161797ff
Publikováno v:
Mljekarstvo, Vol 73, Iss 1, Pp 59-72 (2023)
Lactic acid bacteria (LAB) play a very important role as natural bio-preservatives in foods. Accordingly, the inhibitory effect of Lactobacillus rhamnosus (L. rhamnosus) on 4 fungi species of Yarrowia, Penicillium expansum (P. expansum), Saccharomyce
Externí odkaz:
https://doaj.org/article/558d6c486999483892a72f63840e2d3c
Autor:
Luca Spaggiari, Natalia Pedretti, Francesco Ricchi, Diego Pinetti, Giuseppina Campisciano, Francesco De Seta, Manola Comar, Samyr Kenno, Andrea Ardizzoni, Eva Pericolini
Publikováno v:
Microorganisms, Vol 12, Iss 4, p 662 (2024)
Lactic acid bacteria are considered an inexhaustible source of bioactive compounds; indeed, products from their metabolism are known to have immunomodulatory and anti-inflammatory activity. Recently, we demonstrated that Cell-Free Supernatants (CFS)
Externí odkaz:
https://doaj.org/article/1740cfef56a3463f93549fdfb5a2bd72
Publikováno v:
Food and Agricultural Immunology, Vol 33, Iss 1, Pp 722-735 (2022)
A growing number of people choose plant-based milk products to replace dairy for health reasons or veganism. Since fermentation is a promising method to improve the nutritional value of plant-based milk, this study aimed to establish the process of o
Externí odkaz:
https://doaj.org/article/960a85aac4ad477db108f4fce6d548b8
Publikováno v:
Pathogens, Vol 12, Iss 12, p 1449 (2023)
The emergence of antimicrobial resistance remains one of the greatest public health concerns. Biofilm formation has been postulated as a mechanism of microbial pathogens to resist antimicrobial agents. Lactic Acid Bacteria (LAB) and their metabolites
Externí odkaz:
https://doaj.org/article/bbde6fd5512f4ceb8354df35ef1cd8d6
Autor:
Erika Ortega-Hernández, Lucio Martinez-Alvarado, Beatriz A. Acosta-Estrada, Marilena Antunes-Ricardo
Publikováno v:
Foods, Vol 12, Iss 22, p 4162 (2023)
It has been reported that pineapple (Ananas comosus) contains healthy nutrients and phytochemicals associated with antioxidant and anti-inflammatory capacities. However, a substantial amount of pineapple residue is produced due to a lack of valorizat
Externí odkaz:
https://doaj.org/article/82da7748c2184981a419f405cf5fd810
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