Effect of mixed fermentation with and on the flavor precursor and flavor formation of Kazak cheese.

Previous research has demonstrated that notably enhances flavor stability with the cost of diminishing the inherent milk flavor in cheese, which may be rescued by the incorporation of . To investigate the effects of mixed fermentation with and on the formation of taste during the ripening period of kazak cheese, this study determined its sensory attributes, flavor precursors, volatile flavor components (VFCs), and Odorant Activity Value (OAV). The mixed fermentation increased the levels of organic acids, aromatic and umami amino acids, saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs), ultimately intensifying the concentration of aldehydes and ketones.

Gut microbiota as a metabolic mediator to prevent or attenuate MASLD.

As a metabolic disorder, metabolic dysfunction-associated steatotic liver disease (MASLD) may be prevented through strategic adjustments of the gut microbiome, which could be reshaped by dietary intakes, and in turn, improve the host's health via various metabolic activities. The human gut harbors a diverse array of microorganisms that play a crucial role in host health. Through the gut-liver axis, bile acid metabolism, tryptophan metabolism, and short-chain fatty acid metabolism of gut microbiota significantly influence hepatic metabolic processes.

Camel Milk Protein Ameliorates Ulcerative Colitis by Modulating Gut Microbiota and Amino Acid Metabolism.

The protective effects of the milk fat globule membrane (MFGM) in alleviating inflammation have been reported. However, limited attention has been paid to the key fraction of milk fat globule membrane protein (MFGMP). This study investigated the protective effects of camel MFGMP against dextran sulfate sodium (DSS)-induced ulcerative colitis (UC) in mice.

Integrated Metabolomics and Transcriptomics Analyses Identify Key Amino Acid Metabolic Mechanisms in SMN-LBK.

During lactobacillus fermentation, the types of proteins in the fermentation substrate significantly influence the characteristics of the fermented product. Proteins are composed of various amino acids. Consequently, investigating the metabolic mechanisms of key amino acids during lactic acid bacteria fermentation is important for improving their application in the food industry.

Chickpea-resistant starch exhibits bioactive function for alleviating atopic dermatitis via regulating butyrate production.

Resistant starch (RS) is one of the bioactive polysaccharides to produce Short-chain fatty acids (SCFAs) in the colon and contributes to allergic diseases including atopic dermatitis (AD). However, the bioactive mechanism of RS relieving AD needs to be elucidated. In this study, RS was prepared using chickpeas.

Gut microbiota determines the fate of dietary fiber-targeted interventions in host health.

Epidemiological investigation confirmed that the intake of dietary fiber (DF) is closely related to human health, and the most important factor affecting the physiological function of DF, besides its physicochemical properties, is the gut microbiota. This paper mainly summarizes the interaction between DF and gut microbiota, including the influence of DF on the colonization of gut microbiota based on its different physicochemical properties, and the physiological role of gut microbiota in destroying the complex molecular structure of DF by encoding carbohydrate-active enzymes, thus producing small molecular products that affect the metabolism of the host. Taking cardiovascular disease (Atherosclerosis and hypertension), liver disease, and immune diseases as examples, it is confirmed that some DF, such as fructo-oligosaccharide, galactooligosaccharide, xylo-oligosaccharide, and inulin, have prebiotic-like physiological effects.

Comparative genomic analysis of SMN-LBK from koumiss.

SMN-LBK, which was isolated in Xinjiang, has been shown to be a probiotic strain and used as the auxiliary starter for dairy fermentation. Comparative genomic analysis was performed to investigate the metabolic preference and ethanol tolerance mechanisms of SMN-LBK. The results of comparative genomics showed that strains had high conservation and genetic diversity.

The Effect of the Ratio of Gamma Aminobutyric Acid-Producing DL6-20 and B13-5 Addition on Cheese Quality.

Kazakh cheese is a traditional dairy product in Xinjiang, China. The function and potential probiotic characteristics of DL6-20 and B13-5 in Kazakh cheese and its contribution to cheese fermentation was studied. In this study, the effect of the addition ratio of gamma aminobutyric acid (GABA)-producing DL6-20 and B13-5 on cheese quality was investigated.

Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics.

Mixed fermentation improves the flavor quality of food. Untargeted metabolomics were used to evaluate the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese. SMN-LBK and SMN-S7-LBK were used to make mixed-fermentation cheese (M), while SMN-LBK was applied in single-strain-fermentation cheese (S).

CCFM1074 Alleviates Collagen-Induced Arthritis in Rats Balancing Treg/Th17 and Modulating the Metabolites and Gut Microbiota.

Gut microbiota and their influence on metabolites are receiving increasing attentions in autoimmune diseases including rheumatoid arthritis (RA). Probiotics become a promising manipulator to prevent or attenuate the progression of arthritis, some evidences suggesting that lactobacilli treatment influence the responses to RA therapy but the underlying mechanisms are limited. By using a collagen-induced arthritis (CIA) rats, the study assessed the effects of two strains (CCFM1074, CCFM1075) on the immune responses, gut microbiota and plasma metabolites an integrated cross-omics approach including fecal 16S rRNA high-throughput sequencing and plasma metabolomics.

Protective effects of Bifidobacterium adolescentis on collagen-induced arthritis in rats depend on timing of administration.

Emerging studies have addressed the role of probiotics in inflammation modulation via modifying gut microbiota. Perturbed gut microbiota is recognized as a pivotal trigger in the pathogenesis of rheumatoid arthritis (RA), and manipulating gut microbiota at the early phase may be helpful to alleviate the disease based on the fact that dysbiosis occurred prior to clinical arthritis. The current study compared the effects of preventive and therapeutic treatment with Bifidobacterium adolescentis on collagen induced arthritis (CIA) in rats.

The prophylactic effects of different Lactobacilli on collagen-induced arthritis in rats.

Recent studies have shed light on the prophylactic effects of Lactobacilli on rheumatoid arthritis (RA). However, the modulatory mechanisms of Lactobacilli remain unclear. The current study evaluated different Lactobacillus species' ability to alleviate arthritis induced by collagen.