Zobrazeno 1 - 10
of 269
pro vyhledávání: '"Nagendra P. Shah"'
Autor:
Tingting Xiao, Nagendra P. Shah
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 5, Pp 3883-3895 (2022)
ABSTRACT: Previous research has showed that nonproteolytic Levilactobacillus brevis 145 (L) in coculture with Streptococcus thermophilus 1275 (S), not Lactobacillus delbrueckii ssp. bulgaricus (Lbu), was able to produce γ-aminobutyric acid (GABA) du
Externí odkaz:
https://doaj.org/article/96db9490c0124f118884714caf9429af
Publikováno v:
Foods, Vol 12, Iss 5, p 977 (2023)
Gamma-aminobutyric acid (GABA) is a non-protein amino acid with various physiological functions. Levilactobacillus brevis NPS-QW 145 strains active in GABA catabolism and anabolism can be used as a microbial platform for GABA production. Soybean spro
Externí odkaz:
https://doaj.org/article/f49556b1e5b9498db1aacea2987f1007
Autor:
Mohd Affan Baig, Mark S. Turner, Shao-Quan Liu, Anas A. Al-Nabulsi, Nagendra P. Shah, Mutamed M. Ayyash
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Probiotics containing functional food confer health benefits in addition to their nutritional properties. In this study, we have evaluated the differential proteomic responses of a potential novel probiotic Pediococcus pentosaceus M41 under heat, col
Externí odkaz:
https://doaj.org/article/979127b842e645b1af086e92722ddb17
Autor:
Abdelmoneim K. Abdalla, Mutamed M. Ayyash, Amin N. Olaimat, Tareq M. Osaili, Anas A. Al-Nabulsi, Nagendra P. Shah, Richard Holley
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Exopolysaccharides (EPSs) are metabolites synthesized and excreted by a variety of microorganisms, including lactic acid bacteria (LAB). EPS serve several biological functions such as interactions between bacteria and their environments, protection a
Externí odkaz:
https://doaj.org/article/60d99ebe79a9439597b4d14d50410b73
Autor:
Nadia S. Alkalbani, Tareq M. Osaili, Anas A. Al-Nabulsi, Amin N. Olaimat, Shao-Quan Liu, Nagendra P. Shah, Vasso Apostolopoulos, Mutamed M. Ayyash
Publikováno v:
Journal of Fungi, Vol 8, Iss 4, p 365 (2022)
Probiotics are microorganisms (including bacteria, yeasts and moulds) that confer various health benefits to the host, when consumed in sufficient amounts. Food products containing probiotics, called functional foods, have several health-promoting an
Externí odkaz:
https://doaj.org/article/3be745d2eeb545659e5ba4ec2ddaef8a
Publikováno v:
Journal of Functional Foods, Vol 64, Iss , Pp 103571- (2020)
Citrulline is a precursor of arginine and is believed to have the same beneficial effects as arginine. Lactobacillus helveticus ASCC 511 (LH511) utilizes arginine to produce extra energy for cell growth via arginine deiminase (ADI) pathway. Supplemen
Externí odkaz:
https://doaj.org/article/37195d59709c45a6b7116f83680f3d0f
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Exopolysaccharide (EPS) produced from dairy bacteria improves texture and functionalities of fermented dairy foods. Our previous study showed improved EPS production from Streptococcus thermophilus ASCC1275 (ST1275) by simple alteration of fermentati
Externí odkaz:
https://doaj.org/article/e32ac9c1713c4e68b4020bee5e5ff0d3
Autor:
Siqian Li, Nagendra P. Shah
Publikováno v:
Journal of Functional Foods, Vol 23, Iss , Pp 80-86 (2016)
Polysaccharides were extracted from Pleurotus eryngii (PEPS) and sulphonated. Anti-inflammatory activities of PEPS and sulphonated PEPS (S.PEPS) were tested on RAW264.7 macrophages in four experimental models. Cytokines of IL-1β, IL-6, IL-10, and TN
Externí odkaz:
https://doaj.org/article/e62b7f84fe184675aa7ad1ff07dc9068
Autor:
Danyue Zhao, Nagendra P. Shah
Publikováno v:
Journal of Functional Foods, Vol 20, Iss , Pp 182-194 (2016)
This study examined the ability of lactic acid bacteria (LAB) to metabolise tea phenolics and to enhance their cellular uptake following in vitro digestion. Tea extracts (TEs) or tea catechin cocktail were fermented and/or digested before determining
Externí odkaz:
https://doaj.org/article/dad9aa7932584e83abf3e38cbe2c86ea
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
In a previous study, incorporation of high exopolysaccharide (EPS) producing dairy starter bacterium Streptococcus thermophilus ASCC 1275 was found to improve functionality of low fat mozzarella cheese and yogurt. This bacterium in its eps gene clust
Externí odkaz:
https://doaj.org/article/78c3053e5ba0402fa4d2fa9585cd6da8