Subject: 3 selected - PubAg Search Results

Author:: Tolulope Joshua Ashaolu; Bandhita Saibandith; Chutha Takahashi Yupanqui; Santad Wichienchot
Source:: International journal of food science & technology 2019 v.54 no.1 pp. 141-148
ISSN:: 0950-5423
Subject:: Bifidobacterium; Lactobacillus; batch fermentation; branched chain fatty acids; digestive system; functional foods; functional properties; humans; intestinal microorganisms; markets; short chain fatty acids; soy protein hydrolysates; soy protein isolate
Abstract:: ... Several functional properties have been attributed to soy protein hydrolysates (SPHs); however, their gut fermentation needs to be investigated. This study aimed to determine the effect of hypo‐allergic pepsin‐educed SPH on the growth of gut microbiota, SCFA and BCFA production in a pH‐controlled, stirred, batch culture fermentation system compared with commercial SPH and soy protein isolate (SPI) ...
DOI:: 10.1111/ijfs.13916
: https://doi.org/10.1111/ijfs.13916

Author:: Kundi Yang; Mengyang Xu; Fanyi Zhong; Jiangjiang Zhu
Source:: Journal of microbiological methods 2018 v.154 pp. 147-155
ISSN:: 0167-7012
Subject:: Lactobacillus; data quality; digestive system; functional properties; humans; lactic acid; lactic acid bacteria; metabolites; metabolomics; monitoring; probiotics; spectrometers; sugars
Abstract:: ... Lactobacillus, the major genus of lactic acid bacteria group, plays functional roles in the human body, for example, convert sugars to lactic acid. They are the significant microbiota which can be found at a number of human body sites, such as the digestive system, urinary system, and genital system. A number of Lactobacillus species are often used as probiotics and can benefit host health when ad ...
DOI:: 10.1016/j.mimet.2018.10.013
: https://doi.org/10.1016/j.mimet.2018.10.013

Author:: Preeyaporn Promjiam; Sunisa Siripongvutikorn; Santad Wichienchot
Source:: International journal of food properties 2017 v.20 no.12 pp. 3204-3214
ISSN:: 1094-2912
Subject:: Bifidobacterium; Clostridia; Garcinia; Lactobacillus; bacteria; beneficial microorganisms; butyric acid; curry; digestibility; digestion; digestive system; fermentation; folic acid; functional properties; intestinal microorganisms; lactic acid; metabolites; prebiotics; propionic acid; thiamin
Abstract:: ... The prebiotic properties of sour curry paste in the upper gut and the gut microbiota were investigated in vivo during digestion. The effect of the addition of garcinia as souring agent in curry paste was studied. Curry paste without garcinia (P1) and curry paste with garcinia (P2) increased the number of beneficial bacteria in the gut microbiota, especially bifidobacteria and lactobacilli, and sig ...
DOI:: 10.1080/10942912.2017.1282515
: https://doi.org/10.1080/10942912.2017.1282515

Author:: Nakamura, Noriko; Gaskins, H. Rex; Collier, Chad T.; Nava, Gerardo M.; Rai, Deshanie; Petschow, Bryon; Russell, W. Michael; Harris, Cheryl; Mackie, Roderick I.; Wampler, Jennifer L.; Walker, D. Carey
Source:: Applied and environmental microbiology 2009 v.75 no.4 pp. 1121-1128
ISSN:: 0099-2240
Subject:: Bifidobacterium; Clostridium; Enterobacteriaceae; Lactobacillus; bacterial communities; breast milk; digestive system; elderly; fluorescence in situ hybridization; functional properties; gel electrophoresis; genes; infancy; infant formulas; infants; ingredients; microorganisms; polymerase chain reaction; prebiotics; ribosomal RNA
Abstract:: ... Supplementation of infant formulas with prebiotic ingredients continues the effort to mimic functional properties of human milk. In this double-blind, controlled, 28-day study, healthy term infants received control formula (control group; n = 25) or control formula supplemented with polydextrose (PDX) and galactooligosaccharide (GOS) (4 g/liter) (PG4 group; n = 27) or with PDX, GOS, and lactulose ...
DOI:: 10.1128/AEM.02359-07
PubMed:: 19088307
PubMed Central:: PMC2643592
: https://doi.org/10.1128/AEM.02359-07

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