Evaluation of the effect of a dietary supplementation with a red yeast rice and fish oil-containing nutraceutical on lipid pattern, high sensitivity C-reactive protein, and endothelial function in moderately hypercholesterolaemic subjects: a double-blind, placebo-controlled, randomized clinical trial
Arch Med Sci Atheroscler Dis. 2023 Dec 30;8:e182-e189. doi: 10.5114/amsad/177444. eCollection 2023. ABSTRACT INTRODUCTION: Red yeast rice and omega-3 polyunsaturated fatty acids (PUFAs) are dietary...
Effect of L-carnitine and resveratrol complex on the profile of cytokines and regulatory proteins in normal and obese rats
Vopr Pitan. 2023;92(6):83-97. doi: 10.33029/0042-8833-2023-92-6-83-97. Epub 2023 Oct 30. ABSTRACT Chronic inflammation in adipose tissue, peripheral organs and some compartments of the brain are among...
Yogurt Alleviates Imiquimod-Induced Psoriasis by Activating the Lactate/GPR81 Signaling Axis in Mice
J Agric Food Chem. 2024 Jan 17;72(2):1055-1066. doi: 10.1021/acs.jafc.3c05049. Epub 2024 Jan 3. ABSTRACT In addition to colorectal cancer and metabolic syndrome, regular yogurt consumption...
A proteomic insight reveals the role of food-associated Lactiplantibacillus plantarum C9O4 in reverting intestinal inflammation
iScience. 2023 Nov 17;26(12):108481. doi: 10.1016/j.isci.2023.108481. eCollection 2023 Dec 15. ABSTRACT Nowadays, Western diets and lifestyle lead to an increasing occurrence of chronic gut inflammation...
Beneficial effect of vinegar consumption associated with regulating gut microbiome and metabolome
Curr Res Food Sci. 2023 Aug 24;8:100566. doi: 10.1016/j.crfs.2023.100566. eCollection 2024. ABSTRACT Vinegar is used as fermented condiment and functional food worldwide. Vinegar contains many...
Lactic acid fermentation of goji berries (Lycium barbarum) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice
Food Funct. 2024 Feb 5;15(3):1612-1626. doi: 10.1039/d3fo03324d. ABSTRACT Juice fermented with lactic acid bacteria (LAB) has received attention due to its health benefits, such as...
Anti-inflammatory constituents from a sea anemone-derived fungus Arthrinium arundinis MA30
Phytochemistry. 2024 Jan 20;219:113998. doi: 10.1016/j.phytochem.2024.113998. Online ahead of print. ABSTRACT In this study, preliminary field-sampling of bioactive fungal strains and bioassay-guided selection were conducted....
Research Progress on the Effect and Mechanism of Tea Products with Different Fermentation Degrees in Regulating Type 2 Diabetes Mellitus
Foods. 2024 Jan 10;13(2):221. doi: 10.3390/foods13020221. ABSTRACT A popular non-alcoholic beverage worldwide, tea can regulate blood glucose levels, lipid levels, and blood pressure, and may...
Miso, fermented soybean paste, suppresses high-fat/high-sucrose diet-induced muscle atrophy in mice
J Clin Biochem Nutr. 2024 Jan;74(1):63-69. doi: 10.3164/jcbn.23-36. Epub 2023 Jul 20. ABSTRACT This study investigated the effects of miso, a traditional fermented soybean food...
Exploring Impact of Probiotic-Fermented Soymilk on Dextran-Sulfate-Sodium-Induced Ulcerative Colitis via Modulating Inflammation and Gut Microbiota Profile
Mol Nutr Food Res. 2024 Feb 1:e2300586. doi: 10.1002/mnfr.202300586. Online ahead of print. ABSTRACT SCOPE: Lactic acid bacteria with probiotic functions and their fermentation products...
Potential of fermented foods and their metabolites in improving gut microbiota function and lowering gastrointestinal inflammation
J Sci Food Agric. 2024 Feb 1. doi: 10.1002/jsfa.13313. Online ahead of print. ABSTRACT Foods prepared using microbial conversion of major and minor food components,...
Multi-Strain Probiotics Enhance the Bioactivity of Cascara Kombucha during Microbial Composition-Controlled Fermentation
Prev Nutr Food Sci. 2023 Dec 31;28(4):502-513. doi: 10.3746/pnf.2023.28.4.502. ABSTRACT Kombucha is a widely consumed fermented tea beverage with diverse health benefits. In a previous...
Fermented Tea as a Food with Functional Value-Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition
Foods. 2023 Dec 21;13(1):50. doi: 10.3390/foods13010050. ABSTRACT Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY....
Optimising the Production Process of Bacterial Nanocellulose: Impact on Growth and Bioactive Compounds
Food Technol Biotechnol. 2023 Dec;61(4):494-504. doi: 10.17113/ftb.61.04.23.8182. ABSTRACT RESEARCH BACKGROUND: Research into bacterial cellulose production has been growing rapidly in recent years, as it has...
Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea
Foods. 2023 Nov 24;12(23):4242. doi: 10.3390/foods12234242. ABSTRACT In this study, Fu-brick tea (FBT) was used for kombucha preparation. The succession of microbial community structures, changes...