Tag

Fermentation

All articles tagged with #fermentation

health1 month ago•4 min saved

Daily Kimchi Powder May Fine-Tune Immunity, Study Finds

A 12-week trial led by Dr. Wooje Lee at the World Institute of Kimchi found that daily kimchi powder can subtly tune the immune system, boosting antigen presentation and regulated CD4+ T-cell activation without causing broad immune stimulation. Effects were observed in overweight adults using single-cell RNA sequencing, with fermentation method (traditional vs. starter-culture Leuconostoc mesenteroides) influencing strength of signals. B cells and cytotoxic T cells were largely unchanged, and illness outcomes were not measured. Further international research is planned.

via Indian Defence Review|

#fermentation #health #immune-system

science1 month ago•5 min saved

Sourdough’s Fiber Makeover: Fermentation Trims Wheat Arabinoxylans and Refreshes Flavor

Researchers from Vrije Universiteit Brussel show that sourdough fermentation activates wheat enzymes to convert water-extractable arabinoxylans into water-unextractable forms, shrinking fibers and potentially altering bread texture and digestibility. The process also yields distinct flavor compounds from lactic acid bacteria, with Lactococcus lactis contributing buttery aromas and Limosilactobacillus fermentum producing sugar alcohols. Experiments with high-AX flour baked into real bread demonstrated improved nutrition and novel flavors, indicating sourdough reshapes wheat fibers more than previously thought.

via SciTechDaily|

#arabinoxylans #bread-texture #fermentation

science4 months ago•3 min saved

Michelin-Starred Restaurant Serves 'Ant-Wich' Made from Centuries-Old Ant Yogurt Recipe

Anthropologists and food scientists recreated 'ant yogurt' using a centuries-old Balkan recipe involving live wood ants and warm milk, discovering that the fermentation process involves bacteria similar to those used in sourdough bread, and showcasing traditional food practices with modern culinary applications.

via Live Science|

#ant-yogurt #biodiversity #fermentation

food-science4 months ago•4 min saved

Fermentation Enthusiast's Delight: Crafting Creamy Ant Yoghurt

Researchers explore the traditional and scientific aspects of making ant yoghurt, a fermented treat from Bulgaria and Turkey, revealing that ants contribute microbes and formic acid to ferment milk into yoghurt. While promising for food innovation, ethical and sustainability concerns prevent DIY attempts, but the research opens possibilities for novel flavors and plant-based alternatives.

via The Guardian|

#ant-yoghurt #fermentation #food-innovation

science6 months ago•2 min saved

Scientists uncover microbial secrets for crafting fine chocolate flavor

Scientists have identified key microbes involved in cocoa fermentation that influence chocolate flavor, potentially enabling the production of more flavorful and diverse chocolates through targeted fermentation strategies, dubbed the 'secret sauce' for fine chocolate.

via The Guardian|

#chocolate #cocoa #fermentation

health7 months ago•3 min saved

Natural Sweetener Stevia Shows Promise in Fighting Pancreatic Cancer

Research from Hiroshima University shows that fermented stevia extract, specifically with Lactobacillus plantarum, can kill pancreatic cancer cells while sparing healthy kidney cells, with the active compound chlorogenic acid methyl ester (CAME) playing a key role, suggesting potential for natural cancer therapies.

via ScienceDaily|

#cancer #fermentation #health

health7 months ago•3 min saved

Stevia and Sugar Substitutes Show Promise in Cancer Treatment

Research in Japan suggests that fermented stevia, a natural sweetener, may have potent anti-cancer properties, particularly against pancreatic cancer, by producing a compound called CAME through fermentation, which kills cancer cells while sparing healthy cells. However, these findings are preliminary and based on lab studies, requiring further research to confirm potential therapeutic uses.

via ScienceAlert|

#cancer #fermentation #health

science7 months ago•4 min saved

Sugar Substitute Shows Promise in Killing Deadly Cancers

Scientists at Hiroshima University have enhanced the cancer-fighting properties of stevia by fermenting it with bacteria from banana leaves, creating a compound called CAME that selectively kills pancreatic cancer cells while sparing healthy cells, opening new avenues for probiotic-based cancer therapies.

via SciTechDaily|

#cancer #fermentation #pancreatic-cancer

health7 months ago•4 min saved

Stevia: Natural Sweetener Shows Promise in Fighting Pancreatic Cancer

A recent study suggests that fermented stevia, transformed by bacteria, can selectively kill pancreatic cancer cells while sparing healthy cells, potentially offering a new natural approach to cancer treatment. The fermentation process enhances the compound's effectiveness, with promising results in lab tests and plans for further animal studies.

via The Times of India|

#cancer #fermentation #health

health-and-science7 months ago•4 min saved

Stevia's Potential as a Safe and Effective Cancer Fighter

Researchers found that fermenting stevia with a bacterium from banana leaves enhances its ability to target pancreatic cancer cells while sparing healthy cells, potentially due to the formation of a more active compound called CAME, which induces cancer cell death and alters gene activity, offering a promising natural approach for cancer treatment.

via Earth.com|

#antioxidant #cancer-therapy #fermentation

health7 months ago•5 min saved

Stevia: A Natural Sweetener with Potential to Fight Pancreatic Cancer

Scientists have found that fermenting stevia leaf extract with a specific bacterial strain enhances its ability to selectively kill pancreatic cancer cells while sparing healthy cells, thanks to a compound called chlorogenic acid methyl ester (CAME). This discovery suggests potential for natural, probiotic-based cancer therapies, with further research needed in animal models and human trials.

via The Brighter Side of News|

#cancer-treatment #fermentation #health

science8 months ago•5 min saved

Fermenting Legumes Enhances Antioxidant and Antidiabetic Benefits

A study from the University of Illinois found that fermenting legume pulses with Lactiplantibacillus plantarum 299v enhances their antioxidant and antidiabetic properties, increases soluble protein content, and could support healthier plant-based diets and sustainable food production.

via Phys.org|

#antidiabetic #antioxidants #fermentation

archaeology1 year ago•6 min saved

Ancient 10,000-Year-Old Rice Beer Unveiled in China

Researchers have discovered evidence of a 10,000-year-old beer brewing tradition in China's Lower Yangzi River valley, suggesting that ancient societies may have cultivated rice not only for food but also for brewing. The study, involving Stanford University and Chinese institutions, analyzed pottery vessels from the Shangshan site, revealing a sophisticated brewing process using rice, grains, acorns, and lily bulbs with a fermentation starter called "qu." This finding highlights the cultural significance of alcohol in early Chinese civilization and its potential role in the development of agriculture.

via Study Finds|

#ancientbrewing #archaeologicalfindings #archaeology

science-and-nature1 year ago•3 min saved

Study Reveals Animals Regularly Consume Alcohol in Nature

A study published in Trends in Ecology & Evolution reveals that many animals, including vultures, bears, and monkeys, consume alcohol in their natural environments, often from fermented fruits. Researchers propose four theories for this behavior: incidental consumption, nutritional benefits, medicinal properties, and the pleasurable effects of alcohol. The study highlights that animals, like humans, may seek out ethanol for its intoxicating effects, which could enhance social behaviors and survival.

via Mentalfloss|

#alcohol #animals #fermentation

health1 year ago•5 min saved

Advancements in Fecal Transplants Enhance Safety and Efficacy for GI Disorders

Researchers at the University of Copenhagen have developed a new method to improve fecal transplants by cultivating beneficial bacteriophages from feces through fermentation. This technique aims to create a standardized, bacteria-free treatment that could be used for a wider range of gastrointestinal disorders and potentially other health issues. Initial studies in mice have shown promising results, particularly in treating infections with Clostridioides difficile, suggesting the potential for broader medical applications.

via Medical Xpress|

#bacteriophages #fecaltransplants #fermentation