International Journal of Food Sciences and Nutrition This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

Fermented foods and beverages: a potential in situ vitamin B12 biofortification - a literature review
Int J Food Sci Nutr. 2023 Sep;74(6):655-667. doi: 10.1080/09637486.2023.2248422. Epub 2023 Aug 23.ABSTRACTMillions of dollars have been increasingly spent on plant-based diets. Considering that vitamin B12 is obtained from the consumption of animal-derived foods, new sources of vitamin B12 and methods of food fortification are being eagerly sought. Therefore, this work aims to evaluate advances in situ fermentation processes of food and beverages produced on a large scale and industrial applications for obtaining cobalamin-rich products. Bibliometric analysis was performed and revealed that several studies report a great c...
Source: International Journal of Food Sciences and Nutrition - August 24, 2023 Category: Nutrition Authors: Marcelo Gomes Soares Gabriel Cicalese Bevilaqua Érika Maria Marcondes Tassi Vivian Consuelo Reolon Schmidt Source Type: research

Fermented foods and beverages: a potential in situ vitamin B12 biofortification - a literature review
Int J Food Sci Nutr. 2023 Aug 23:1-13. doi: 10.1080/09637486.2023.2248422. Online ahead of print.ABSTRACTMillions of dollars have been increasingly spent on plant-based diets. Considering that vitamin B12 is obtained from the consumption of animal-derived foods, new sources of vitamin B12 and methods of food fortification are being eagerly sought. Therefore, this work aims to evaluate advances in situ fermentation processes of food and beverages produced on a large scale and industrial applications for obtaining cobalamin-rich products. Bibliometric analysis was performed and revealed that several studies report a great ca...
Source: International Journal of Food Sciences and Nutrition - August 24, 2023 Category: Nutrition Authors: Marcelo Gomes Soares Gabriel Cicalese Bevilaqua Érika Maria Marcondes Tassi Vivian Consuelo Reolon Schmidt Source Type: research

Vitexin and isovitexin delayed ageing and enhanced stress-resistance through the activation of the SKN-1/Nrf2 signaling pathway
This study aims to elucidate the role of SKN-1/Nrf2 in vitexin and isovitexin-induced anti-aging and stress-resistance. Vitexin and isovitexin upregulated antioxidant gene and protein expressions, reduced ROS accumulation, and increased SKN-1 accumulation in the nucleus. They prolonged lifespan and clear ROS during stressful conditions in a skn-1-dependent manner. skn-1 was also found to be necessary for these compounds-induced longevity under normal conditions. They were also witnessed to retard cellular senescence and scavenge ROS in senescent cells by directly binding to the pocket of Keap1 to promote the dissociation a...
Source: International Journal of Food Sciences and Nutrition - August 21, 2023 Category: Nutrition Authors: Mingfang Tao Rong Li Tingting Xu Zhuo Zhang Dan Zheng Zhenzhen Xia Ting Wu Siyi Pan Xiaoyun Xu Source Type: research

The associations between anthropometric characteristics and nutritional parameters in male elite rugby union players
The objective was to analyse the associations between anthropometric characteristics and diet in male rugby players according to the playing position. A cross-sectional study was developed. The forwards had higher body weight (107 kg) and fat mass (FM; 12%) than the backs (87.8 kg and 8.47%, respectively) (p < 0.05). The quality of diet needs to improve (KIDMED value of 5.87 and 6.36 for forwards and backs, respectively). Nutritional imbalances, such as deficits in carbohydrates, fibre, calcium, magnesium and vitamin D, and excess of fats, saturated fatty acid, cholesterol and sugars were found. Carbohydrates and protei...
Source: International Journal of Food Sciences and Nutrition - August 21, 2023 Category: Nutrition Authors: Adri án López-Jiménez Luis Mor án-Fagúndez Ana M S ánchez-Sánchez Mar ía-Soledad Fernández-Pachón Source Type: research

The probiotic Lacticaseibacillus paracasei strain Shirota (LcS) in a fermented milk beverage survives the gastrointestinal tract of generally healthy U.S. Adults
The objective of this study was to validate this survivability in the United States, where evidence is lacking. Faecal samples were collected from 26 healthy individuals (age: 32.0 ± 5.9 years) at baseline, after 7 and 14 days of daily consumption of 80 mL fermented milk containing 108 colony forming units (CFU) LcS/mL, and after a subsequent 14-days of no product consumption. Live LcS counts significantly (p < 0.001) increased after 7 and 14 days of product consumption (6.37 ± 1.18 and 5.24 ± 1.81 log10 CFU/g faeces, respectively) and returned to baseline in 87% of participants. These results indicate LcS survives p...
Source: International Journal of Food Sciences and Nutrition - August 16, 2023 Category: Nutrition Authors: Chad M Cook Hiroshi Makino Kosuke Kato Traci Blonquist Linda Derrig Hideyuki Shibata Source Type: research