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Showing 1-30 of 67 results for "B3883" within Papers
Stephen G Giteru et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 135, 111048-111048 (2019-12-13)
We investigated the in vitro degradation and cytotoxic effects of edible films developed from pulsed electric fields (PEF) treated zein-chitosan-poly(vinyl alcohol) dispersions at specific energy 60-70, 385-400, and 620-650 kJ/kg. The degradation was evaluated using both simulated gastro-intestinal electrolyte solutions (SGES)
Anna Rosander et al.
Applied and environmental microbiology, 74(19), 6032-6040 (2008-08-12)
The spread of antibiotic resistance in pathogens is primarily a consequence of the indiscriminate use of antibiotics, but there is concern that food-borne lactic acid bacteria may act as reservoirs of antibiotic resistance genes when distributed in large doses to
Jiayu Wen et al.
Journal of agricultural and food chemistry, 68(36), 9796-9803 (2020-08-14)
High internal phase Pickering emulsions (HIPPEs) stabilized by food-grade particles have received much attention in recent years. However, the stabilizing mechanism (e.g., structural network) in the continuous phase of HIPPEs stabilized by proteins is not well understood. In this work
Helena Šeme et al.
Food research international (Ottawa, Ont.), 94, 45-53 (2017-03-16)
Malabsorption of dietary sugars is a common cause of gastrointestinal discomfort, affecting up to one in three people with debilitating symptoms, such as abdominal pain, osmotic diarrhoea, bloating and flatulence. Besides dietary interventions, it has been suggested that ingestion of
Kerttu Koskenniemi et al.
Molecular & cellular proteomics : MCP, 10(2), M110-M110 (2010-11-17)
Lactobacillus rhamnosus GG (GG) is a widely used and intensively studied probiotic bacterium. Although the health benefits of strain GG are well documented, the systematic exploration of mechanisms by which this strain exerts probiotic effects in the host has only
Trisha J Grevengoed et al.
The Journal of clinical investigation, 131(6) (2021-01-29)
Omega-3 fatty acids from fish oil reduce triglyceride levels in mammals, yet the mechanisms underlying this effect have not been fully clarified, despite the clinical use of omega-3 ethyl esters to treat severe hypertriglyceridemia and reduce cardiovascular disease risk in
Margrete Solheim et al.
Applied and environmental microbiology, 73(18), 5767-5774 (2007-07-31)
Resistance to bile is a prerequisite property of the gastrointestinal bacterial flora. Bile acids are powerful detergents, and resistance to sodium dodecyl sulfate (SDS) has therefore often been considered relevant to studies of bile resistance. We have studied the effects
Jiaqiang Luo et al.
Food chemistry, 254, 292-301 (2018-03-20)
Animal and aquatic meats represent important sources of dietary protein and micro-nutrients. Although red and processed meats carry some risks for human health, sensory and nutritional advantages drive meat consumption. Therefore, it is important to understand how meat processing and
Volkan Aylanc et al.
Antioxidants (Basel, Switzerland), 10(5) (2021-05-01)
Bee pollen and bee bread have always been regarded as excellent natural resources for application in food and pharmaceutical fields due to their rich nutrient content and diversity of bioactive compounds with health-improving properties. Extensive studies on both bee products
Xin Wen et al.
Food chemistry, 257, 36-43 (2018-04-07)
As hydrolysis of carotenoid esters is believed to be highly efficient in vivo, their insufficient hydrolysis in in vitro-digestion models, particularly, regarding zeaxanthin diesters, is a current issue. Therefore, in this study, several factors related to the enzymatic hydrolysis were
Mariantonietta Succi et al.
Frontiers in microbiology, 8, 1067-1067 (2017-07-01)
In our study, we dwelled upon combinations of lactobacilli/prebiotics, considering four different strains belonging to the
Armando Hernández et al.
AMB Express, 9(1), 66-66 (2019-05-19)
This study was undertaken to investigate the impact of culture pH (4.5-6.5) and temperature (32-37 °C) on the stress resilience of Lactobacillus reuteri DSM 17938 during freeze-drying and post freeze-drying exposure to low pH (pH 2) and bile salts. Response-surface methodology
Kelly A Miller et al.
Journal of bacteriology, 198(11), 1675-1682 (2016-03-30)
Genes carried on the type 3 secretion system (T3SS) pathogenicity island of Vibrio cholerae non-O1/non-O139 serogroup strain AM-19226 must be precisely regulated in order for bacteria to cause disease. Previously reported results showed that both T3SS function and the presence
Debbie Watson et al.
Infection and immunity, 77(11), 4895-4904 (2009-09-10)
The food-borne pathogenic bacterium Listeria monocytogenes has the potential to adapt to an array of suboptimal growth environments encountered within the host. The pathogen is relatively bile tolerant and has the capacity to survive and grow within both the small
Ana-Isabel Mulet-Cabero et al.
Food chemistry, 319, 126514-126514 (2020-03-18)
Caseins and whey proteins are known as 'slow' and 'fast' proteins, respectively, based on their amino acid absorption rate. However, there is limited understanding of the mechanisms controlling their behaviour during gastro-intestinal transit. A protein model system (8% total protein)
Bernadette B Bagon et al.
Proteomes, 9(1) (2021-02-14)
Probiotics must not only exert a health-promoting effect but also be capable of adapting to the harsh environment of the gastrointestinal (GI) tract. Probiotics in the GI tract must survive the cell wall-disrupting effect of bile acids. We investigated the
M Jantzen et al.
Journal of applied microbiology, 115(4), 1029-1036 (2013-06-26)
Formulations of dietary probiotics have to be robust against process conditions and have to maintain a sufficient survival rate during gastric transit. To increase efficiency of the encapsulation process and the viability of applied bacteria, this study aimed at developing
Impact of bile salt adaptation of Lactobacillus delbrueckii subsp. lactis 200 on its interaction capacity with the gut
Burns P, et al.
Research in Microbiology, 162(8), 782- 790 (2011)
Ana-Isabel Mulet-Cabero et al.
Food & function, 11(2), 1702-1720 (2020-02-11)
The link between food and human health is increasingly a topic of interest. One avenue of study has been to assess food disintegration and interactions within the gastrointestinal tract. In vitro digestion models have been widely used to overcome the
M Imran et al.
Food microbiology, 79, 1-10 (2019-01-10)
Twenty Gram-negative bacterial (GNB) strains were selected based on the biodiversity previously observed in French traditional cheeses and their safety was assessed considering various safety criteria. For the majority of tested GNB strains, only gastric stress at pH 2 (vs
Marcin Andrzej Kurek et al.
Journal of food science and technology, 55(5), 1632-1640 (2018-04-19)
In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic
M Hiolle et al.
Food research international (Ottawa, Ont.), 128, 108817-108817 (2020-01-21)
Digestion is a mechanical and chemical process that is only partly understood, and even less so for complex foods. In particular, the issue of the impact of food structure on the digestion process is still unresolved. In this study, the
Raffaele Colosimo et al.
Food & function, 11(12), 10896-10906 (2020-11-27)
Mycoprotein is the fungal biomass obtained by the fermentation of Fusarium venenatum, whose intake has been shown to lower blood lipid levels. This in vitro study aimed to understand the mechanisms whereby mycoprotein can influence lipid digestion by reducing lipolysis
Cristina Tudor et al.
Food science & nutrition, 9(4), 1896-1906 (2021-04-13)
The bioaccessibility of the major carotenoids present in two commercial microalgal supplements in powder form was investigated through a standardized in vitro digestion method. The dried biomass of Arthrospira platensis contained β-carotene (36.8 mg/100 g) and zeaxanthin (20.8 mg/100 g) as the main carotenoids
J Bannow et al.
International journal of pharmaceutics, 575, 118960-118960 (2019-12-18)
In this study, the influence of the polymeric precipitation inhibitor (PPI) PVP/VA 64 (polyvinylpyrrolidone-co-vinyl acetate) on the physical stability and in vitro performance of supersaturated self-nanoemulsifying drug delivery systems (super-SNEDDS) containing the model drug simvastatin (SIM) was investigated. A heating-cooling
Bade Tonyali et al.
Journal of food science and technology, 57(9), 3426-3435 (2020-07-31)
It is possible to enhance the functional properties of extruded products with the inclusion of fruit and vegetable by-products. Onion skin, a rich source of quercetin and fiber, is considered as waste in the industry and can be used as
Brian V Jones et al.
Proceedings of the National Academy of Sciences of the United States of America, 105(36), 13580-13585 (2008-09-02)
Bile salt hydrolases (BSHs) catalyze the "gateway" reaction in a wider pathway of bile acid modification by the gut microbiota. Because bile acids function as signaling molecules regulating their own biosynthesis, lipid absorption, cholesterol homeostasis, and local mucosal defenses in
Marie-Agnès Travers et al.
Frontiers in microbiology, 7, 1453-1453 (2016-10-13)
Giardiasis, currently considered a neglected disease, is caused by the intestinal protozoan parasite Giardia duodenalis and is widely spread in human as well as domestic and wild animals. The lack of appropriate medications and the spread of resistant parasite strains
G K Paterson et al.
Microbiology (Reading, England), 155(Pt 1), 220-228 (2009-01-02)
The Gram-negative Tol-Pal system of envelope proteins plays a key role in maintaining outer membrane integrity and contributes to the virulence of several pathogens. We have investigated the role of one of these proteins, TolA, in the biology of Salmonella
Nan Luo et al.
Molecules (Basel, Switzerland), 26(5) (2021-04-04)
This study investigated the effect of gel structure on the digestion of heat-set whey protein emulsion gels containing capsaicinoids (CAP), including the bioaccessibility of CAP. Upon heat treatment at 90 °C, whey protein emulsion gels containing CAP (10 wt% whey
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