Project description:The objectives of this study were to understand the effect of phenolic compounds from fermented berry beverages on hyperglycemia and obesity in vivo using mice fed a high fat diet. Our hypothesis was that consumption of a fermented blueberry-blackberry beverage and its phenolic compounds would reduce the development of obesity and hyperglycemia in diet-induced obese mice. Body composition, histomorphological analysis of pancreatic islets and liver, and expression of genes involved in obesity and hyperglycemia were evaluated in order to explain the modulation of diet-induced obesity and hyperglycemia due to treatments. Total RNA was extracted from frozen pancreatic tissue of mice after 12 weeks of high-fat diet, 5 groups treated with sitagliptin, alcohol-free berry beverage (AFFB), 0.1X phenolic extract, 1X phenolic extract and 3X phenolic extract respectively, were compared to the control (water). Four replicates were included for each one of the treatments.

2016-07-03 | E-GEOD-74008 | biostudies-arrayexpress

Toddy - a naturally fermented palm wine of India

Project description:Study on the successional changes of the mycobiome in terms of fermentation dynamics during toddy fermentation

| PRJNA612941 | ENA

Microbial succession and flavour production in the fermented dairy beverage kefir

Project description:Microbial succession and flavour production in the fermented dairy beverage kefir

| PRJEB15402 | ENA

Microbial succession and flavour production in the fermented dairy beverage kefir

Project description:Microbial succession and flavour production in the fermented dairy beverage kefir

| PRJEB15432 | ENA

Production of Star Fruit Alcoholic Fermented Beverage.

Project description:Star fruit (Averrhoa carambola) is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized commercial yeast (Saccharomyces cerevisiae). The study was conducted utilizing a 23 central composite design and the best conditions for the production were: initial soluble solids between 23.8 and 25 °Brix (g 100 g-1), initial pH between 4.8 and 5.0 and initial concentration of yeast between 1.6 and 2.5 g L-1. These conditions yielded a fermented drink with an alcohol content of 11.15 °GL (L 100 L-1), pH of 4.13-4.22, final yeast concentration of 89 g L-1 and fermented yield from 82 to 94 %. The fermented drink also presented low levels of total and volatile acidities.

| S-EPMC5061694 | biostudies-literature

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