Pathogenic Bacteria and Their Antibiotic Resistance Patterns in Milk, Yoghurt and Milk Contact Surfaces in Debre Berhan Town, Ethiopia
(Source: Infection and Drug Resistance)
Source: Infection and Drug Resistance - July 3, 2023 Category: Infectious Diseases Tags: Infection and Drug Resistance Source Type: research
Pre- and post-diagnostic dairy intake in relation to recurrence and all-cause mortality in people with stage I-III colorectal cancer
ConclusionsThis study demonstrated that higher pre- and post-diagnostic intakes of low-fat dairy were associated with a reduced all-cause mortality risk in people with stage I-III CRC, whereas higher intakes of high-fat dairy were associated with an increased all-cause mortality risk. Also, a higher pre-diagnostic low-fat dairy intake was associated with a reduced risk of recurrence.Trial registrationClinical Trials.gov identifier: NCT03191110. (Source: European Journal of Nutrition)
Source: European Journal of Nutrition - July 2, 2023 Category: Nutrition Source Type: research
The role of Elateriospermum tapos yoghurt in mitigating high-fat dietary cause of maternal obesity —an experimental study
In conclusion, supplementation of E. tapos yoghurt during the gestational period up to weaning is effective in the gradual weight loss of maternal obese dams from the 500-mg/kg-supplemented group in this study. (Source: Frontiers in Endocrinology)
Source: Frontiers in Endocrinology - June 21, 2023 Category: Endocrinology Source Type: research
Alleviation of dental caries by use of isolated potential probiotic and its characterization
AbstractStreptococcus mutans plays a major role in biofilm formation and pathogenic bacterial adhesion. Here we investigated the abilities of our isolates from diverse conventional sources to characterize the beneficial bacteria for inhibition ofS. mutans.Enterobacter cloacae PS-74, a beneficial bacteria isolated from yoghurt, is gram negative, rod shaped, and resistant to acid, bile salt, and amylase. PS-74 cell-free supernatants (CFS) demonstrated highest zone of inhibition of 29 ± 1.7 mm. Further, the minimum inhibitory concentration (MIC) value of CFS PS-74 was recorded to be 10 μL and its minimum bactericidal c...
Source: Biotechnology and Applied Biochemistry - May 29, 2023 Category: Biochemistry Authors: Preeti Pallavi,
Adyasa Barik,
Naresh Sahoo,
Geetanjali Rajhans,
Sangeeta Raut Tags: ORIGINAL ARTICLE Source Type: research
Iodine intake assessment in the staff of a Porto region university (Portugal): the iMC Salt trial
ConclusionThis study contributes new knowledge about iodine status in Portuguese working adults. The results revealed moderate iodine deficiency, particularly in women. Public health strategies and monitoring programs are needed to ensure iodine adequacy in all population groups. (Source: European Journal of Nutrition)
Source: European Journal of Nutrition - April 20, 2023 Category: Nutrition Source Type: research
Molecules, Vol. 28, Pages 3285: Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. Cobran & ccedil;osa
This study indicated that the addition of L. pentosus strains i53 and/or i106 to Cobrançosa table olives is likely to enhance the added value of the final product, in view of the associated potential benefits upon human health. (Source: Molecules)
Source: Molecules - April 7, 2023 Category: Chemistry Authors: Joana Coimbra-Gomes Patr ícia J. M. Reis T ânia G. Tavares Miguel A. Faria F. Xavier Malcata Angela C. Macedo Tags: Article Source Type: research
Melamine in Iranian foodstuffs: A systematic review, meta-analysis, and health risk assessment of infant formula
Ecotoxicol Environ Saf. 2023 Apr 3;256:114854. doi: 10.1016/j.ecoenv.2023.114854. Online ahead of print.ABSTRACTThe presence of melamine in food is one of the most significant threats to consumer health and food safety now confronting the communities. The goal of this systematic review and meta-analysis was to determine the melamine content of different food products available on the Iranian market. The pooled melamine concentration (95% confidence interval) on 484 samples of animal-based foodstuffs was as follows: 0.22 (0.08, 0.36 mg kg-1) for milk, 0.39 (0.25, 0.53 mg kg-1) for coffee mate, 1.45 (1.36, 1.54 mg kg-1) for ...
Source: Ecotoxicology and Environmental Safety - April 5, 2023 Category: Environmental Health Authors: Adel Mirza Alizadeh Hedayat Hosseini Mir-Jamal Hosseini Hassan Hassanzadazar Fataneh Hashempour-Baltork Abbasali Zamani Mehran Mohseni Source Type: research
Melamine in Iranian foodstuffs: A systematic review, meta-analysis, and health risk assessment of infant formula
Ecotoxicol Environ Saf. 2023 Apr 3;256:114854. doi: 10.1016/j.ecoenv.2023.114854. Online ahead of print.ABSTRACTThe presence of melamine in food is one of the most significant threats to consumer health and food safety now confronting the communities. The goal of this systematic review and meta-analysis was to determine the melamine content of different food products available on the Iranian market. The pooled melamine concentration (95% confidence interval) on 484 samples of animal-based foodstuffs was as follows: 0.22 (0.08, 0.36 mg kg-1) for milk, 0.39 (0.25, 0.53 mg kg-1) for coffee mate, 1.45 (1.36, 1.54 mg kg-1) for ...
Source: Ecotoxicology and Environmental Safety - April 5, 2023 Category: Environmental Health Authors: Adel Mirza Alizadeh Hedayat Hosseini Mir-Jamal Hosseini Hassan Hassanzadazar Fataneh Hashempour-Baltork Abbasali Zamani Mehran Mohseni Source Type: research
IJERPH, Vol. 20, Pages 5230: Role of Portion Size in the Context of a Healthy, Balanced Diet: A Case Study of European Countries
In this study, a comparison of standard portion sizes in European countries for various food categories shows a wide variability of their importance for food, nutrient, and energy consumption according to government and institutional websites. On the other hand, the overall averages appear to be largely in line with the values indicated by the Italian Society of Human Nutrition, which is the most comprehensive and detailed document among those evaluated. The exceptions are milk and yoghurt, for which the reference portions in Europe are generally higher, and vegetables and legumes, for which portions are smaller than those...
Source: International Journal of Environmental Research and Public Health - March 22, 2023 Category: Environmental Health Authors: Michele O. Carruba Maurizio Ragni Chiara Ruocco Sofia Aliverti Marco Silano Andrea Amico Concetta M. Vaccaro Franca Marangoni Alessandra Valerio Andrea Poli Enzo Nisoli Tags: Article Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives
In this study, we screened 593 lactic acid bacteria (LAB) isolates from herbs, fruits and vegetables for their ability to acidify an almond-based milk alternative. The majority of the strongest acidifying plant-based isolates were identified as Lactococcus lactis, which were found to lower the pH of almond milk faster than dairy yoghurt cultures. Whole genome sequencing (WGS) of 18 plant-based Lc. lactis isolates revealed the presence of sucrose utilisation genes (sacR, sacA, sacB and sacK) in the strongly acidifying strains (n = 17), which were absent in one non-acidifying strain. To confirm the importance of Lc. lactis s...
Source: Food Microbiology - March 11, 2023 Category: Food Science Authors: Wenkang Huang Anran Dong Huong Thi Pham Cailtin Zhou Zhaotong Huo Anders Peter W ätjen Sangeeta Prakash Claus Heiner Bang-Berthelsen Mark S Turner Source Type: research
