Fermentation News and Research

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Edible insects offer nutritional benefits and sustainable solution

As the global population grows and traditional livestock production increasingly strains environmental resources, there is a rising interest in alternative protein sources. Edible insects, particularly grasshoppers, are abundant in regions like Cameroon and provide essential nutrients, including proteins, amino acids, and minerals vital for health and growth. Addressing these challenges calls for in-depth studies on the nutritional benefits of insects such as Ruspolia nitidula.

14 Sep 2024

High-pressure homogenization stabilizes paprika oleoresin

Paprika oleoresin (PO), extracted from chili peppers, is renowned for its vibrant color and beneficial health properties, such as antioxidant and anti-inflammatory effects. However, its lipophilic nature and sensitivity to factors like oxygen, heat, and light restrict its use in water-based foods. While previous approaches, including emulsions and liposomes, have aimed to improve PO's stability, the results have been limited. These persistent challenges underscore the need for new stabilization methods for PO.

14 Sep 2024

Fermented foods' health impacts analyzed in groundbreaking European study

Review evaluates the health benefits and risks of fermented foods using a systematic approach, setting a foundation for future studies on their role in nutrition and public health.

6 Sep 2024

Gut bacteria pathways directly linked to insomnia risk identified

Study uncovers a causal link between specific gut microbiome metabolic pathways and insomnia, highlighting potential therapeutic targets for improving sleep quality.

3 Sep 2024

Fermented lingonberry juice shown to reduce inflammation and support gut health in IBD

Fermented lingonberry juice may help manage inflammatory bowel disease (IBD) by modulating both the oral and gut microbiomes, reducing inflammation, and promoting beneficial bacteria.

2 Sep 2024

Scientists map food microbes and their gut microbiome impact

Researchers unveiled the curatedFoodMetagenomicData (cFMD) resource, revealing extensive microbial diversity in food and its impact on the human microbiome, with significant overlap found in infants.

1 Sep 2024

EU-funded MASTER project develops first comprehensive database of food metagenomes

The first comprehensive database of food metagenomes has been developed by the EU-funded MASTER project.

30 Aug 2024

New benchmark: 1 kg of plasmid DNA manufactured

Kaneka Eurogentec sets new benchmark in plasmid DNA manufacturing with the production of 1 kg of plasmid DNA.

From Kaneka Eurogentec S.A 27 Aug 2024

How diet shapes gut microbiota and affects brain function

Researchers discuss the diet-microbiota-gut-brain axis, which describes the role of both diet and gut microbiota composition on cognitive and emotional health.

26 Aug 2024

Multimodal therapy shows promise for cancer treatment

Cancer remains one of the most challenging diseases to treat due to its complexity and tendency to metastasize (spread into or invade, nearby tissues or distant places in the body to form new tumors). Traditional therapies, such as chemotherapy and radiation, often face limitations like non-specific targeting and severe side effects. In response, researchers are turning to innovative approaches that combine multiple therapeutic modalities to address these issues. This study explores a cutting-edge solution involving CNHs to create a multimodal cancer phototheranostic platform integrating photothermal therapy (PTT), immunotherapy, and chemotherapy.

23 Aug 2024

Exploring the health benefits and production challenges of alternative proteins

Researchers review the health benefits of alternative protein sources and the challenges associated with their production.

20 Aug 2024

The gut barrier plays key role in colorectal cancer prognosis

A new review was published in Oncotarget's Volume 15 on August 14, 2024, entitled, "The gut barrier as a gatekeeper in colorectal cancer treatment."

19 Aug 2024

Impact of physical activity on gut microbiota in irritable bowel syndrome

The impact of different types and intensities of physical exercise on the gut microbiota and symptom alleviation in patients with irritable bowel syndrome.

14 Aug 2024

Mare milk may be a feasible natural ingredient to prepare yogurt and probiotic ice creams

The suitability of mare milk in manufacturing yogurt-based and probiotic ice creams.

12 Aug 2024

From Waste to Taste: The Transformative Power of Fermented Foods

In this interview conducted at Pittcon 2024 in San Diego, Maria Marco discusses her research on the health benefits, safety, and waste reduction potential of fermented foods, and the microbial processes involved in their production.

From Pittcon 31 Jul 2024

Study reveals IL-22BP protein's role in gut health and infection resistance

A study reported in Proceedings of the National Academy of Sciences (PNAS) shows how the presence of a specific protein called IL-22BP affects the composition of the gut microbiota and the body's response to bacterial infection.

29 Jul 2024

Unraveling the microbial dynamics of spontaneous fermentation

Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which is commonly present in vegetables causes the spontaneous fermentation of vegetables, resulting in the distinctive acidic flavor of pickles. While LAB is beneficial, other species of bacteria and microbes that may be present in the food source can affect the food quality and safety. Advancements in the areas of food technology and nutrition have allowed the large-scale fermentation of pickles via industrial fermenters, where conditions that affect fermentation like temperature, pH-acid levels, and salt content are closely monitored.

27 Jul 2024