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Fermented foods microbiota

ABSTRACT: Characterization of Arabian fermented foods microbiota and interaction with gut microbiome of ‎Bedouin population

PROVIDER: PRJEB19968 | ENA |

REPOSITORIES: ENA

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			Action	DRS
	ERR1904360_1.fastq.gz	Fastqsanger.gz
	ERR1904360_2.fastq.gz	Fastqsanger.gz
	ERR1904370_1.fastq.gz	Fastqsanger.gz
	ERR1904370_2.fastq.gz	Fastqsanger.gz
	ERR1904361_1.fastq.gz	Fastqsanger.gz

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An animal study for evaluating the dose-dependent effects of fermented mixed grain enzyme food for adiposity and its metabolic disorders in high-fat-diet induced obese mice

Project description:From a long time ago, supplementation of fermented enzyme foods could have worked health effects on the body in the east nevertheless, only a few studies reported functions of them such as weight loss and metabolic syndrome. Thus, it is necessary to be verified whether supplementation of fermented enzyme foods can act in the body as a functional material. Therefore, we investigated the anti-obesity effects of fermented mixed grain with digestive enzymes (FMG) in high-fat diet induced mice. Sixty C57BL/6J mice were divided into six dietary groups and fed a normal diet (ND), a high-fat diet (HFD), Bacilus Coagulans group, steamed grain group, low-dose fermented mixed grain group(L-FMG), high-dose fermented mixed grain group (H-FMG) supplement for 12 weeks. After sacrificing, body weight and body fat mass in H-FMG group were significantly decreased compared to HFD group with a simultaneous decrease in plasma lipids. Also, H-FMG significantly decreased the blood glucose and improved the glucose tolerance compared to HFD group. Moreover high-dose FMG supplementation dramatically decreased the levels of inflammatory cytokines which secreted from adipocyte. Taken together, our findings suggest that H-FMG ameliorate high fat-diet induced obesity and its complication and could be used as a potential preventive agent for obesity.

2020-09-12 | GSE157822 | GEO

Project description:Fermented foods microbiome

| PRJNA1181590 | ENA

Fermented Dairy Foods: Impact on Intestinal Microbiota and Health-Linked Biomarkers.

Project description:The intake of fermented foods is gaining increasing interest due to their health-promoting benefits. Among them, fermented dairy foods have been associated with obesity prevention, and reduction of the risk of metabolic disorders and immune-related pathologies. Fermented foods could lead to these health benefits by providing the consumer with both easily metabolizable nutrients and beneficial microorganisms. Our aim was to evaluate the relationship between the consumption of fermented dairy products and the intestinal microbiota, serum lipid profile, and the pro-oxidant/inflammatory status. 130 healthy adults were evaluated. Dietary fermented food intake was assessed by an annual food frequency questionnaire (FFQ), including 26 fermented dairy products. Levels of the major phylogenetic types of the intestinal microbiota were determined by qPCR, and concentration of fecal short chain fatty acids were assessed by gas chromatography. Serum glucose and lipid profile, as well as serum malondialdehyde (MDA), C-reactive protein (CRP), and leptin levels were determined by standardized protocols. Among fermented dairy foods, natural yogurt, sweetened yogurt and matured/semi-matured cheese were the most consumed. While natural yogurt consumers showed increased fecal levels of Akkermansia with respect to non-consumers, sweetened yogurt intake was associated to lower levels of Bacteroides. Serum levels of CRP were also significantly reduced in yogurt consumers. Our results underline the interest in exploring the potential effects of the different yogurt types and the role the microbiota may play in such effects.

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Microbiota

Project description:Leuconostoc mesenteroides-produced EPS in fermented foods.

| PRJDB12653 | ENA