Bibliografías temáticas / Sourdough, antioxidant, anti-inflammatory, Lactobacillus

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Literatura académica sobre el tema "Sourdough, antioxidant, anti-inflammatory, Lactobacillus"

Autor: Grafiati
Publicado: 14 de marzo de 2023

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Artículos de revistas sobre el tema "Sourdough, antioxidant, anti-inflammatory, Lactobacillus"

1

Luti, Simone, Viola Galli, Manuel Venturi, Lisa Granchi, Paolo Paoli, and Luigia Pazzagli. "Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours." Applied Sciences 11, no. 7 (2021): 3291. http://dx.doi.org/10.3390/app11073291.

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Functional and nutritional properties of baked goods can be enhanced by the use of sourdough fermentation, which is defined as a mixture of water and flour fermented by lactobacilli (LAB) and yeasts. Previous data highlighted the ability of sourdoughs obtained with selected LAB strains and commercial flour to produce bioactive peptides equipped with antioxidant and anti-inflammatory properties. More recently, it has been proven that choosing the most suitable combination of selected LAB and high-functional-value flours greatly increase the amount of low-molecular-weight antioxidant compounds r
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2

Galli, Viola, Lorenzo Mazzoli, Simone Luti, et al. "Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough." International Journal of Food Microbiology 286 (December 2018): 55–65. http://dx.doi.org/10.1016/j.ijfoodmicro.2018.07.018.

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Креккер, Людмила Геннадьевна, Галина Андреевна Донская, and Елена Вячеславовна Колосова. "Studying the antioxidant system and the vitamin-synthesizing activity of the product «kuemsil» as a potential «anti-stress» factor." Food processing industry, no. 11 (November 5, 2021): 22–25. http://dx.doi.org/10.52653/ppi.2021.11.11.015.

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Проанализирована взаимосвязь между количеством антиоксидантов и витаминов в рационе питания и стрессоустойчивостью человека. В качестве объекта исследования был выбран продукт «КуЭМсил», в состав которого входят коровье и кобылье молоко, а также специально подобранный симбиоз кумысной закваски, отличающейся выраженной биохимической активностью. Закваска «КуЭМсил» создана на основе культур заквасочных микроорганизмов молочнокислых палочек, лактобацилл подрода Streptobacterium, молочных дрожжей. Результаты исследований показали, что полученный продукт отличается от классического кумыса менее пен
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4

Luti, Simone, Lorenzo Mazzoli, Matteo Ramazzotti, et al. "Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads." Food Chemistry 322 (August 2020): 126710. http://dx.doi.org/10.1016/j.foodchem.2020.126710.

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5

Liu, Tongjie, Yang Li, Minjie Zhao, Qiufen Mo, and Fengqin Feng. "Weight-Reducing Effect of Lactobacillus Plantarum ZJUFT17 Isolated from Sourdough Ecosystem." Nutrients 12, no. 4 (2020): 977. http://dx.doi.org/10.3390/nu12040977.

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Lactobacillus plantarum ZJUFT17 (T17) is a potential probiotic bacterium isolated from Chinese traditional sourdough. The purpose of this study was to investigate its weight-reducing effects in mice fed a high-fat diet (HFD) and further to elucidate possible mechanisms. Male C57BL/6J mice fed HFD were given T17 (2–4 × 108 cfu) intragastrically for 10 weeks. The results showed that the administration of T17 significantly suppressed HFD-induced body weight gain, alleviated HFD-induced increase in serum lipids and decreased energy intake. The serum levels of obesity-related metabolic signaling mo
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6

Hernández-Delgado, Natalia C., Edgar Torres-Maravilla, Lino Mayorga-Reyes, et al. "Antioxidant and Anti-Inflammatory Properties of Probiotic Candidate Strains Isolated during Fermentation of Agave (Agave angustifolia Haw)." Microorganisms 9, no. 5 (2021): 1063. http://dx.doi.org/10.3390/microorganisms9051063.

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Agave species are a source of diverse products for human use, such as food, fiber, and beverages, which include mezcal, a distilled beverage produced by spontaneous fermentation. Agave is an excellent source of high amounts of sugars, minerals, and phenolic compounds, which favor the growth of lactic acid bacteria (LAB) and yeast communities. In this work, 20 promising LAB strains with probiotic characteristics were isolated from the agave fermentation stage in mezcal production. The strains belonged to Lactobacillus plantarum (15), Lactobacillus rhamnosus (2), Enterococcus faecium (2), and La
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7

Peng, Mengfei, Seong-Ho Lee, Shaik O. Rahaman, and Debabrata Biswas. "Dietary probiotic and metabolites improve intestinal homeostasis and prevent colorectal cancer." Food & Function 11, no. 12 (2020): 10724–35. http://dx.doi.org/10.1039/d0fo02652b.

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Metabolites from Lactobacillus casei display substantial antioxidant and anti-inflammatory activities, inhibit colorectal cancer cell proliferation and growth, and modulate gut microfloral composition, specifically reducing sulfidogenic bacteria.
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8

De Marco, Stefania, Marzia Sichetti, Diana Muradyan, et al. "Probiotic Cell-Free Supernatants Exhibited Anti-Inflammatory and Antioxidant Activity on Human Gut Epithelial Cells and Macrophages Stimulated with LPS." Evidence-Based Complementary and Alternative Medicine 2018 (July 4, 2018): 1–12. http://dx.doi.org/10.1155/2018/1756308.

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The incidence of inflammatory bowel disease is increasing all over the world, especially in industrialized countries. The aim of the present work was to verify the anti-inflammatory activity of metabolites. In particular, cell-free supernatants ofLactobacillus acidophilus, Lactobacillus casei,Lactococcus lactis, Lactobacillus reuteri, andSaccharomyces boulardiihave been investigated. Metabolites produced by these probiotics were able to downregulate the expression of PGE-2 and IL-8 in human colon epithelial HT-29 cells. Moreover, probiotic supernatants can differently modulate IL-1β, IL-6, TNF
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9

Lin Ho, Xing, and Wai Mun Loke. "Combination of Specific Probiotic Strains and Dietary Polyphenols Exhibit Synergistic Cellular Antioxidant and Anti-Inflammatory Potentials." International Journal of Probiotics and Prebiotics 16, no. 1 (2021): 31–38. http://dx.doi.org/10.37290/ijpp2641-7197.16:31-38.

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Oxidative stress and inflammation are implicated in the pathogenesis of cardiovascular and metabolic diseases. Dietary polyphenols and probiotics have been shown in the past to exhibit antioxidant and anti-inflammatory activities. However, little is known if dietary polyphenols and probiotics could exert synergistic antioxidant and anti-inflammatory properties. The study examined the possible synergism between specific dietary polyphenols and probiotic strains in alleviating cellular oxidative and inflammatory damages. Antioxidant potentials were determined by measuring the extent of inhibitio
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10

Kim, Ki-Tae, Jin-Woo Kim, Sun-Il Kim, Seonyoung Kim, Trung Hau Nguyen, and Chang-Ho Kang. "Antioxidant and Anti-Inflammatory Effect and Probiotic Properties of Lactic Acid Bacteria Isolated from Canine and Feline Feces." Microorganisms 9, no. 9 (2021): 1971. http://dx.doi.org/10.3390/microorganisms9091971.

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Oxidative stress is a phenomenon caused by an imbalance between the production of reactive oxygen species and antioxidant defenses. It plays an important role in numerous disease states, including chronic kidney disease, neurological disorders, cardiovascular diseases, diabetes, and cancer. Lactic acid bacteria (LAB) are known to have prominent antioxidant properties. Therefore, this study aimed to measure the antioxidant activity and anti-inflammatory potential of LAB isolated from animals for the efficient use of probiotics with host specificity. Antioxidant activity measurements of sixteen
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