the effect of lactic acid bacteria-fermented soybean

Improvement of Experimentally Induced Hepatic and Renal

The effects of lactic acid bacteria-fermented soybean extract (BiofermenticsTM BF) on experimental models of hepatic and renal disorders were investigated in vivo and in vitro In rat hepatitis induced by feeding of deoxycholic acid (DCA 0 5wt/wt n=6) or intraperitoneal

Effects of lactic acid bacteria

In our previous studies soy milk fermented with lactic acid bacteria (LAB) was found to improve the nutritional and bioactivity values of consumed foods In this study we used soy milk fermented with LAB strains to evaluate the effects of LAB-fermented soy milk on melanogenesis

Effect of Lactic Acid Bacteria

This study examined the laxative effects of mulberry leaf extract (MLE) fermented by lactic acid bacteria (LAB) which contains high levels of polyphenolic and flavonoid compounds against loperamide-induced constipation in rats Sprague-Dawley rats were divided into a normal group (N) and three exp

Subject: soybean products

This study explores the ability of lactic acid bacteria (LAB) to ferment soy juice The ability of 276 LAB strains from 25 species to ferment the principal soy carbohydrates sucrose raffinose or stachyose was tested in synthetic media and a soy juice The results of studies about the effect of soy products on serum highly sensitive C

Effect of autochthonous lactic acid bacteria on fermented

Apr 01 2020Determination of pH lactic acid and biogenic amines Ten grams Yucha sample was ground and mixed with 100 mL deionized water The pH value of sample homogenate was determined directly using a digital pH meter (FE28-Standard Mettler-Toledo Instruments Shanghai China) For lactic acid analysis the homogenate was centrifuged at 9600 g for 15 min

A Holistic Review on Euro

raw materials into high-quality products Lactic acid fermentation is the oldest and most popular way to improve the functionality nutritional value taste appearance shelf-life and safety of cereal foods and reduce the energy required for cooking [18] Examples of lactic acid-fermented products i e products primarily fermented by lactic

Effects of Lactic Acid Bacteria and Fermented Milks on

May 31 2006ABSTRACT: Fermented milk products produced with probiotic lactic acid bacteria (LAB) have attracted interest due to their potential health benefits Probiotic bacteria have a range of immunomodulatory activity interacting with a variety of cell types in the immune system Interactions with intestinal epithelial cells (IEC) are an avenue through which probiotics and their fermented milks can

Hypolipidemic effects of lactic acid bacteria fermented

Dec 11 2012Preparation of inoculum Mixed culture lactic acid bacteria comprising of Lb acidophilus (DSM 20242) Lb helveticus (CK 60) and Bifidobacterium bifidum (DSM20082) was cultivated on MRS agar slant (37C 48 hr) To harvest the grown culture sterile distilled water (10 ml) was added and shaken vigorously to dislodge the cells into the distilled water and the cells suspension was used to

Effects of Lactic Acid Bacteria‐Fermented Soymilk on

Jun 17 2019Abstract Lactobacillus rhamnosus strain ASCC 1520 with high soy isoflavone transformation ability was used to ferment soymilk and added to the diet of mice The impact of L rhamnosus fermentation on soy isoflavone metabolites and intestinal bacterial community in conjunction with fecal enzyme activity and short‐chain fatty acids (SCFA) excretion was evaluated

Effects of the Fermented Product Cultivated from Soybean

Effects of the Fermented Product Cultivated from Soybean Milk Using Lactic Acid Bacteria PS-B1 on Liver Function and Lipid Metabolism Yuichi NODAKE 1) Masashi FUKASAWA 1) Masayuki ARAKAWA 1) Ryuzo SAKAKIBARA 1) 1) Department of Pharmacy Faculty of Pharmaceutical Sciences Nagasaki International University

The antimicrobial activity of lactic acid bacteria from

A total of 241 lactic acid bacteria belonging to Lactobacillus plantarum Pediococcus pentosaceus Lactobacillus fermentum/reuteri and Lactobacillus brevis from various processing stages of maize dough fermentation were investigated Results indicated that each processing stage has its own microenvironment with strong antimicrobial activity

The Role of Yeast and Lactic Acid Bacteria in the

Lactic acid bacteria (LAB) constitute an ubiquitous and heterogeneous group capable of fermenting carbohydrate with the production of lactic acid as a major end product LAB are found in diverse nutrient-rich habitats associated with plant and animal's matter as well as in respiratory gastrointestinal and genital tracts of humans [ 35 36 ]

RESEARCH Open Access Hypolipidemic effects of lactic acid

RESEARCH Open Access Hypolipidemic effects of lactic acid bacteria fermented cereal in rats Immaculata Oyeyemi Banjoko1 Muinat Moronke Adeyanju1 Oladipo Ademuyiwa2 Olugbenga Obajimi Adebawo3* Rahman Abiodun Olalere1 Martin Oluseye Kolawole1 Ibrahim Akorede Adegbola1 Tope Adebusola Adesanmi1 Tosin Oluyinka Oladunjoye1 Adeyemi Adeola Ogunnowo1 Ahmeed Adekola

CiteSeerX — Original Article Improvement of Experimentally

CiteSeerX - Document Details (Isaac Councill Lee Giles Pradeep Teregowda): The effects of lactic acid bacteria-fermented soybean extract (Biofermentics TM BF) on experimental models of hepatic and renal disorders were investigated in vivo and in vitro In rat hepatitis induced by feeding of deoxycholic acid (DCA 0 5 wt/wt n = 6) or intraperitoneal injection of D-galactosamine (GMN 500

Effect of Lactic Acid Bacteria on the Lipid Profile of

23 The present study aimed to determine the effect of lactic acid fermentation by pure monocultures from the genus Lactobacillus on the fatty acid profile and their positional distribution in TAGs of a fermented bean-based beverage obtained from germinated white bean "Piękny Jaś

Effects of lactic acid bacteria and molasses additives on

Apr 20 2017Effects of lactic acid bacteria and molasses additives on the microbial community and fermentation quality of soybean silage Kuikui Ni State Key Laboratory of Microbial Resources Institute of Microbiology Chinese Academy of Sciences Beijing 100101 China

Research on soybean curd coagulated by lactic acid

May 31 2013From Figure 1 we can see that the difference of stains has little influence on soybean curd yield but the yield decreased as soy milk concentration (the content of soluble solids) increased Because the lactic acid bacteria produced lactic acid in the fermentation of soy milk it reduced the pH of the soy milk solution which made the pH approach to the isoelectric point of the protein

Atherosclerosis

lactic acid bacteria (LAB) can influence the absorption or metabolism of isoflavones (5 6) LAB are important members of the normal intestinal micro-flora and are reported to exert beneficial effects including the inhibition of the growth of potential pathogens reduction of serum cholesterol and the modulation of the immunity system (7

The antimicrobial activity of lactic acid bacteria from

A total of 241 lactic acid bacteria belonging to Lactobacillus plantarum Pediococcus pentosaceus Lactobacillus fermentum/reuteri and Lactobacillus brevis from various processing stages of maize dough fermentation were investigated Results indicated that each processing stage has its own microenvironment with strong antimicrobial activity

Effects of Lactic Acid Bacteria and Fermented Milks on

May 31 2006ABSTRACT: Fermented milk products produced with probiotic lactic acid bacteria (LAB) have attracted interest due to their potential health benefits Probiotic bacteria have a range of immunomodulatory activity interacting with a variety of cell types in the immune system Interactions with intestinal epithelial cells (IEC) are an avenue through which probiotics and their fermented milks can

Optimal Cultivation Time for Yeast and Lactic Acid

The effect of container type on the growth of yeast and lactic acid bacteria during production of sethemi South African spontaneously fermented milk Food Res Int 2007 40:33–38 Khuntia A Chaudhary LC Performance of male crossbred calves as influenced by substitution of grain by wheat bran and the addition of lactic acid bacteria to diet

Lactic Acid Bacteria in Fermented Foods of Indonesian

In this study about 194 lactic acid bacteria strains have been isolated from 21 kinds of fermented foods (plant materials and fish origin) These fermented foods were salted-fermented fruits vegetables fish fermented raw cassava (gatot growol) tape (cassava glutinous rice) microbial starter cultures (ragi) and fermented soybean (tempe moromi)

Synthesis of Isoflavone Aglycones and Equol in Soy Milks

Production of O-desmethylangolensin tetrahydrodaidzein 6'-hydroxy-O-desmethylangolensin and 2-(4-hydroxyphenyl)-propionic acid in fermented soy beverage by lactic acid bacteria and Bifidobacterium strains Food Chemistry 2020 318 126521 DOI: 10 1016/j foodchem 2020 126521 Spase

Improvement in High

Aug 04 2020PS-B1 is a fermented product prepared from soy flour using lactic acid bacteria Over a 10-week period C57BL/6J mice were reared under laboratory conditions on a normal diet (control n=5) high-fat diet (HF n=5) or high-fat diet supplemented with 4% PS-B1 (HF-P n=6) After 10 weeks the change in weight gain intestinal and epididymal fat accumulation serum and liver biochemical

Improvement of Experimentally Induced Hepatic and Renal

The effects of lactic acid bacteria-fermented soybean extract (BiofermenticsTM BF) on experimental models of hepatic and renal disorders were investigated in vivo and in vitro In rat hepatitis induced by feeding of deoxycholic acid (DCA 0 5wt/wt n=6) or intraperitoneal

Effects of lactic acid bacteria

Jan 01 20132 2 Analysis and preparation of soy milk and fermented soy milk with lactic acid bacteria Soybeans were soaked in deionized water for 8 h at 25 C The swollen beans were ground into a homogenate using a food blender with water equal to eight times the soybean dry weight and subsequently filtered through a defatted cotton sheet

KR100942290B1

The present invention relates to a soy yoghurt using kimchi lactic acid bacteria and a method for producing the same which are effective for preventing and treating depression and (a) a vegetable kimchi lactic acid bacterium Leuconostoc kimchii ) Leuconostoc citreum ) Leuconostoc mesenteroides Leuconostoc gasicomitatum ) Leuconostoc lactis Lactobacillus plantarum ) And Lactobacillus

The Effect of Lactic Acid Bacteria

Keywords: thrombosis fermented soybean milk products lactic acid bacteria rat tail κ-carrageenan The risk factors for thrombosis can be divided into either congenital or acquired procatarxis Blood coagulation systems are controlled by a series of cascade

CiteSeerX — Original Article Improvement of Experimentally

CiteSeerX - Document Details (Isaac Councill Lee Giles Pradeep Teregowda): The effects of lactic acid bacteria-fermented soybean extract (Biofermentics TM BF) on experimental models of hepatic and renal disorders were investigated in vivo and in vitro In rat hepatitis induced by feeding of deoxycholic acid (DCA 0 5 wt/wt n = 6) or intraperitoneal injection of D-galactosamine (GMN 500