Online information in Spanish on probiotics, yoghurt, kefir, kombucha, fibre and prebiotics: an analysis of the quality of information and the certainty of the evidence supporting health claims
Conclusions Most online health claims for dietary interventions intended for improving health through the gut microbiome are supported by low or very low certainty of evidence. Online information does not align with the evidence and is incomplete or unbalanced. (Source: BMJ Open)
Source: BMJ Open - August 3, 2022 Category: General Medicine Authors: Prados-Bo, A., Rabassa, M., Bosch, M., Casino, G. Tags: Open access, Communication Source Type: research

In situ exopolysaccharides from Lactobacillus helveticus MB2-1 in Sayram ketteki yoghurt: Set yoghurts properties and interactions with sodium caseinate
Int J Biol Macromol. 2022 Jul 23:S0141-8130(22)01579-3. doi: 10.1016/j.ijbiomac.2022.07.147. Online ahead of print.ABSTRACTThe effects of high exopolysaccharides (EPS) - producing Lactobacillus helveticus MB2-1 on the structure and storage stability of set yoghurts, and the interactions between its EPS (molecular weight 9.34 × 104 Da) from Sayram ketteki yoghurt (SKY) and sodium caseinate (CAS) were studied. The rheology, microstructure, texture and storage stability of the three set yoghurts including control yoghurt (Control), adding-probiotic yoghurt (APY) and SKY were investigated, which showed that the SKY exhibited ...
Source: International Journal of Biological Macromolecules - July 26, 2022 Category: Biochemistry Authors: Zhiwen Ge Xuan Bao Xue Feng Xintao Yin Xiaohong Chen Mingsheng Dong Source Type: research

In situ exopolysaccharides from Lactobacillus helveticus MB2-1 in Sayram ketteki yoghurt: Set yoghurts properties and interactions with sodium caseinate
Int J Biol Macromol. 2022 Jul 23:S0141-8130(22)01579-3. doi: 10.1016/j.ijbiomac.2022.07.147. Online ahead of print.ABSTRACTThe effects of high exopolysaccharides (EPS) - producing Lactobacillus helveticus MB2-1 on the structure and storage stability of set yoghurts, and the interactions between its EPS (molecular weight 9.34 × 104 Da) from Sayram ketteki yoghurt (SKY) and sodium caseinate (CAS) were studied. The rheology, microstructure, texture and storage stability of the three set yoghurts including control yoghurt (Control), adding-probiotic yoghurt (APY) and SKY were investigated, which showed that the SKY exhibited ...
Source: International Journal of Biological Macromolecules - July 26, 2022 Category: Biochemistry Authors: Zhiwen Ge Xuan Bao Xue Feng Xintao Yin Xiaohong Chen Mingsheng Dong Source Type: research

Characterization of exopolysaccharide produced by Levilactobacillus brevis HDE-9 and evaluation of its potential use in dairy products
Int J Biol Macromol. 2022 Jul 12:S0141-8130(22)01487-8. doi: 10.1016/j.ijbiomac.2022.07.057. Online ahead of print.ABSTRACTThe bacterial strain HDE-9 was isolated from sauerkraut and identified as Levilactobacillus brevis. An exopolysaccharide (EPS) was isolated and purified from L. brevis HDE-9, and a preliminary investigation of its structural characteristics and biological activity was conducted. The molecular weight of the EPS was >1.0 × 106 Da. Fourier transform infrared (FT-IR) spectroscopy and nuclear magnetic resonance (NMR) spectroscopy revealed that the EPS was composed of α-(1 → 6) linked d-glucopyranose ...
Source: International Journal of Biological Macromolecules - July 15, 2022 Category: Biochemistry Authors: Renpeng Du Liansheng Yu Ningxin Yu Wenxiang Ping Gang Song Jingping Ge Source Type: research

UV tolerance of Lactococcus lactis 936-type phages: Impact of wavelength, matrix, and pH
Int J Food Microbiol. 2022 Jul 1;378:109824. doi: 10.1016/j.ijfoodmicro.2022.109824. Online ahead of print.ABSTRACTUltraviolet C (UVC) radiation is a widely used technology for the disinfection of surfaces, air flows, water and other liquids. Although extensive research has been conducted on the UV tolerance of bacteriophages used as surrogates for waterborne viruses, limited information is available on phages relevant to food processing. Phages of dairy starters may reach high numbers in dairy facilities and cause fermentation failure with great economic losses for the dairy industry. Here, the UV tolerance of virulent ph...
Source: International Journal of Food Microbiology - July 7, 2022 Category: Food Science Authors: Eirini Vitzilaiou Yuxin Liang Josu é L Castro-Mejía Charles M A P Franz Horst Neve Finn Kvist Vogensen Susanne Kn øchel Source Type: research

UV tolerance of Lactococcus lactis 936-type phages: Impact of wavelength, matrix, and pH
Int J Food Microbiol. 2022 Jul 1;378:109824. doi: 10.1016/j.ijfoodmicro.2022.109824. Online ahead of print.ABSTRACTUltraviolet C (UVC) radiation is a widely used technology for the disinfection of surfaces, air flows, water and other liquids. Although extensive research has been conducted on the UV tolerance of bacteriophages used as surrogates for waterborne viruses, limited information is available on phages relevant to food processing. Phages of dairy starters may reach high numbers in dairy facilities and cause fermentation failure with great economic losses for the dairy industry. Here, the UV tolerance of virulent ph...
Source: International Journal of Food Microbiology - July 7, 2022 Category: Food Science Authors: Eirini Vitzilaiou Yuxin Liang Josu é L Castro-Mejía Charles M A P Franz Horst Neve Finn Kvist Vogensen Susanne Kn øchel Source Type: research

UV tolerance of Lactococcus lactis 936-type phages: Impact of wavelength, matrix, and pH
Int J Food Microbiol. 2022 Jul 1;378:109824. doi: 10.1016/j.ijfoodmicro.2022.109824. Online ahead of print.ABSTRACTUltraviolet C (UVC) radiation is a widely used technology for the disinfection of surfaces, air flows, water and other liquids. Although extensive research has been conducted on the UV tolerance of bacteriophages used as surrogates for waterborne viruses, limited information is available on phages relevant to food processing. Phages of dairy starters may reach high numbers in dairy facilities and cause fermentation failure with great economic losses for the dairy industry. Here, the UV tolerance of virulent ph...
Source: International Journal of Food Microbiology - July 7, 2022 Category: Food Science Authors: Eirini Vitzilaiou Yuxin Liang Josu é L Castro-Mejía Charles M A P Franz Horst Neve Finn Kvist Vogensen Susanne Kn øchel Source Type: research

UV tolerance of Lactococcus lactis 936-type phages: Impact of wavelength, matrix, and pH
Int J Food Microbiol. 2022 Jul 1;378:109824. doi: 10.1016/j.ijfoodmicro.2022.109824. Online ahead of print.ABSTRACTUltraviolet C (UVC) radiation is a widely used technology for the disinfection of surfaces, air flows, water and other liquids. Although extensive research has been conducted on the UV tolerance of bacteriophages used as surrogates for waterborne viruses, limited information is available on phages relevant to food processing. Phages of dairy starters may reach high numbers in dairy facilities and cause fermentation failure with great economic losses for the dairy industry. Here, the UV tolerance of virulent ph...
Source: International Journal of Food Microbiology - July 7, 2022 Category: Food Science Authors: Eirini Vitzilaiou Yuxin Liang Josu é L Castro-Mejía Charles M A P Franz Horst Neve Finn Kvist Vogensen Susanne Kn øchel Source Type: research

Structure of a unique fucose-containing exopolysaccharide from Sayram ketteki yoghurt and its anti-MRSA biofilm effect
Int J Biol Macromol. 2022 Jun 28:S0141-8130(22)01377-0. doi: 10.1016/j.ijbiomac.2022.06.164. Online ahead of print.ABSTRACTIn this work, we reported an in situ exopolysaccharide (in situ-EPS1) containing rare fucose produced by Lactobacillus helveticus MB2-1in Sayram ketteki yoghurt, which made it unique. Its fine structure was characterized by GPC, HPLC, FT-IR, GC-MS,1HNMR and 13CNMR together with two-dimensional (2D) NMR spectra. The results revealed that in situ-EPS1 was a new heteropolysaccharide with molecular weight of 1.06 × 105 Da, and was composed of mannose, rhamnose, glucose, galactose and fucose with the follo...
Source: International Journal of Biological Macromolecules - July 1, 2022 Category: Biochemistry Authors: Zhiwen Ge Xiaohong Chen Renqin Yang Wei Li Baixing Yin Zhiyu Li Mingsheng Dong Source Type: research

Sensors, Vol. 22, Pages 4513: Directed Functional Coordination Analysis of Swallowing Muscles in Healthy and Dysphagic Subjects by Surface Electromyography
rcia-Casado Swallowing is a complex sequence of highly regulated and coordinated skeletal and smooth muscle activity. Previous studies have attempted to determine the temporal relationship between the muscles to establish the activation sequence pattern, assessing functional muscle coordination with cross-correlation or coherence, which is seriously impaired by volume conduction. In the present work, we used conditional Granger causality from surface electromyography signals to analyse the directed functional coordination between different swallowing muscles in both healthy and dysphagic subjects ingesting saliva, wate...
Source: Sensors - June 15, 2022 Category: Biotechnology Authors: Yiyao Ye-Lin Gema Prats-Boluda Marina Galiano-Botella Sebastian Roldan-Vasco Andres Orozco-Duque Javier Garcia-Casado Tags: Article Source Type: research

Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink
This study aims to evaluate the effects of cross-modal interactions of Aroma-Taste-Texture (ATT) in yoghurt drink. Fifteen sugar reduced yoghurt drinks [S, sugar percentage (0%, 2%, 4%); T, stevia dosage (0%, 0.01%, 0.02%); P, pectin dosage (0%, 0.3%, 0.6%)] based on ATT were evaluated by 300 consumer panellists on aroma, taste, texture and overall acceptability on a nine-point hedonic scale while sweetness intensity was measured using a seven-point just-about-right (JAR) scale. Interactions between ATT were determined. Significant interaction was found between sugar and stevia, with F14 (4S0.02T0P) rated as swee...
Source: Nutrition and Food Science - May 6, 2022 Category: Nutrition Authors: Yi Jing Thun See Wan Yan Chin Ping Tan Wen Xin Teoh Xin Yue Gan Source Type: research

< em > Lentilactobacillus rapi < /em > subsp. < em > dabitei < /em > subsp. nov., a lactic acid bacterium isolated from naturally fermented dairy product
Int J Syst Evol Microbiol. 2022 May;72(5). doi: 10.1099/ijsem.0.005359.ABSTRACTTwo lactic acid bacterial strains (IMAU80584T and IMAU92037) were isolated from naturally fermented dairy products (kurut and yoghurt) in China and Russia. Based on sequence analysis of the 16S rRNA gene it was revealed that these strains belonged to Lentilactobacillus rapi. However, phylogenetic tree analyses of two housekeeping genes, rpoA (encoding RNA polymerase alpha subunit) and pheS (encoding phenylalanyl-tRNA synthase alpha subunit), and 88 core genes, indicated the two strains were separated into an independent monophyletic branch from ...
Source: International Journal of Systematic and Evolutionary Microbiology - May 6, 2022 Category: Microbiology Authors: Yu Li Weicheng Li Rui Luo Hafiz Arbab Sakandar Heping Zhang Wenjun Liu Source Type: research

< em > Lentilactobacillus rapi < /em > subsp. < em > dabitei < /em > subsp. nov., a lactic acid bacterium isolated from naturally fermented dairy product
Int J Syst Evol Microbiol. 2022 May;72(5). doi: 10.1099/ijsem.0.005359.ABSTRACTTwo lactic acid bacterial strains (IMAU80584T and IMAU92037) were isolated from naturally fermented dairy products (kurut and yoghurt) in China and Russia. Based on sequence analysis of the 16S rRNA gene it was revealed that these strains belonged to Lentilactobacillus rapi. However, phylogenetic tree analyses of two housekeeping genes, rpoA (encoding RNA polymerase alpha subunit) and pheS (encoding phenylalanyl-tRNA synthase alpha subunit), and 88 core genes, indicated the two strains were separated into an independent monophyletic branch from ...
Source: International Journal of Systematic and Evolutionary Microbiology - May 6, 2022 Category: Microbiology Authors: Yu Li Weicheng Li Rui Luo Hafiz Arbab Sakandar Heping Zhang Wenjun Liu Source Type: research

< em > Lentilactobacillus rapi < /em > subsp. < em > dabitei < /em > subsp. nov., a lactic acid bacterium isolated from naturally fermented dairy product
Int J Syst Evol Microbiol. 2022 May;72(5). doi: 10.1099/ijsem.0.005359.ABSTRACTTwo lactic acid bacterial strains (IMAU80584T and IMAU92037) were isolated from naturally fermented dairy products (kurut and yoghurt) in China and Russia. Based on sequence analysis of the 16S rRNA gene it was revealed that these strains belonged to Lentilactobacillus rapi. However, phylogenetic tree analyses of two housekeeping genes, rpoA (encoding RNA polymerase alpha subunit) and pheS (encoding phenylalanyl-tRNA synthase alpha subunit), and 88 core genes, indicated the two strains were separated into an independent monophyletic branch from ...
Source: International Journal of Systematic and Evolutionary Microbiology - May 6, 2022 Category: Microbiology Authors: Yu Li Weicheng Li Rui Luo Hafiz Arbab Sakandar Heping Zhang Wenjun Liu Source Type: research

Iodine fortification of plant-based dairy and fish alternatives - the effect of substitution on iodine intake based on a market survey in the UK
Br J Nutr. 2022 Apr 4:1-28. doi: 10.1017/S0007114522001052. Online ahead of print.ABSTRACTIodine deficiency has been demonstrated in UK women, which is of concern as iodine is required for fetal brain development during pregnancy. Plant-based diets are increasingly popular, especially with young females, which may affect iodine intake as the main dietary sources are dairy and fish; plant-based products are naturally low in iodine. We, therefore, aimed to (i) assess the iodine fortification of milk-, yoghurt-, cheese- and fish-alternative products available in UK supermarkets and (ii) model the impact that substitution with...
Source: The British Journal of Nutrition - April 4, 2022 Category: Nutrition Authors: K Nicol E Thomas A Nugent J Woodside K Hart S C Bath Source Type: research