Maize is the principal source of food for millions of people, particularly in Latin America and Africa. It is nonallergenic and mild in taste, and is therefore suitable for use as a basis for weaning food. Probiotics are live microbial feed or food supplements, which beneficially affect the host by improving its intestinal microbial balance. The first recorded probiotics were fermented milks pr...

Probiotic as a term is a relatively new word meaning “for life” and it is currently used to describe a group of bacteria when administered in sufficient quantity, confer beneficial effects for humans and animals [1]. The concept of probiotic bacteria is very old, and is associated with the consumption of fermented foods by human beings, for thousands of years. Since ancient times, man has made ...

Artisanal cheeses are known as the source of beneficial lactic acid bacteria (LAB). Therefore, this study aimed to isolate and characterize LAB with different proteolytic activities from Iranian artisanal white cheeses. The isolates were classified into low, medium, high activity clusters via K-means clustering identified Lactiplantibacillus (Lpb.) pentosus L11, Lpb. plantarum L33, Enterococcus...

The role of the product in the treatment of colorectal cancer is reviewed in the light of experimental and clinical results to date. The fermented wheat germ extract (code name: MSC, trade name: Avemar) registered as a dietary food for special medical purposes for cancer patients to complement the active oncotherapy, exerted a growth inhibitory effect in HCR-25 human colon carcinoma xenograft, ...

To develop a probiotic dietary adjunct, soymilk fermented with various combinations of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus acidophilus) and bifidobacteria (Bifidobacterium longum and Bifidobacterium infantis) was subjected to freeze-drying and spray-drying. Survival of the starter organisms during the drying process, subsequent rehydration at different temperature...

BACKGROUND This study investigated the effect of fermented milk supplementation on glucose metabolism associated with muscle damage after acute exercise in humans. METHODS Eighteen healthy young men participated in each of the three trials of the study: rest, exercise with placebo, and exercise with fermented milk. In the exercise trials, subjects carried out resistance exercise consisting of...

A total of 629 Duroc×Landrace×Large White crossbred pigs were utilized in three experiments (Exp. 1, 222 pigs weighing 25.6±2.0 kg BW; Exp. 2, 216 pigs weighing 56.2±4.3 kg BW; Exp. 3, 191 pigs weighing 86.4±4.6 kg BW) conducted to determine the effects of fermented potato pulp on performance, nutrient digestibility, carcass traits and plasma parameters in growingfinishing pigs. Each experiment...

The objective of the present study was to investigate the relationship between total and subtypes of bacterial fermented food intake (dairy products, cheese, vegetables and meat) and mortality due to all causes, total cancer and CVD. From the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort, 34 409 Dutch men and women, aged 20-70 years who were free from CVD or ca...

Background: Sea cucumbers are highly prized seafood in Asia, where the demand for them has increased dramatically in recent years. However, nutritional information is only available for only a few of the commercially traded species. Methods: In this study, the biochemical composition of the sea cucumber Australostichopus mollis was evaluated in terms of the major functional components: collagen...

BACKGROUND Sea cucumbers (Apostichopus japonicus) are an imperiled fauna exposed to a variety of environmental condition such as salinity and studies are urgently needed to assess their effects to guide aquaculture efforts. The effects of acute salinity stress on coelomic fluid osmotic pressure, ion concentrations, the activity of Na+/K+-ATPase in respiratory trees and the histological variatio...