Designing the Properties of Probiotic Kefir with Increased Whey Protein Content

Autor: Aslı Yiğit Ziolkowski, Paulina Bielska, Dorota Cais-Sokolińska, Gülhan Samur

Publikováno v: Fermentation, Vol 10, Iss 10, p 495 (2024)

This research unveiled new insights on the impact of incorporating whey proteins into kefir produced using three different methods. This aims to improve its quality and health benefits, primarily as a result of optimal proliferation of probiotic bact

Externí odkaz: https://doaj.org/article/1eccaeb7bb5b4fb7b79a759ea64e2b31

Whey protein supplementation reduced the liver damage scores of rats fed with a high fat-high fructose diet.

Autor: Aslı Yiğit Ziolkowski, Nurgül Şenol, Rahime Aslankoç, Gülhan Samur

Publikováno v: PLoS ONE, Vol 19, Iss 4, p e0301012 (2024)

Different functional foods with bioactive nutrients are being explored for the management of NAFLD. Whey proteins are rich in bioactive peptides and are suggested to show antioxidant and anti-inflammatory effects. We aim to test the hypothesis that t

Externí odkaz: https://doaj.org/article/23722a250b8c4bbfbe43a749dfa20233

The Effect of Black Chokeberry (Aronia melanocarpa) on Human Inflammation Biomarkers and Antioxidant Enzymes: A Systematic Review of Randomized Controlled Trials.

Autor: Sarıkaya B; Department of Nutrition and Dietetics, Faculty of Health Sciences, Amasya University, Amasya 05100, Turkey., Kolay E; Dietitian, Independent Nutrition Reseacher, Istanbul 34000, Turkey., Guney-Coskun M; Department of Nutrition and Dietetics, Faculty of Health Sciences, Medipol University, Istanbul 34810, Turkey., Yiğit-Ziolkowski A; Department of Biochemistry and Biotechnology, Poznan University of Life Sciences, Poznan 60-632, Poland., Aktaç Ş; Department of Nutrition and Dietetics, Faculty of Health Sciences, Marmara University, Istanbul 34854, Turkey.

Publikováno v: Nutrition reviews [Nutr Rev] 2024 Nov 05. Date of Electronic Publication: 2024 Nov 05.