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Gut microbiota: the new frontier in Alzheimer’s disease research and therapy

The current evidence of the role of gut microbiota in Alzheimer’s disease (AD) pathogenesis.

8 Jan 2024

Decoding the genome of world's biggest bacteria

Not all bacteria are created equal. Most are single-celled and tiny, a few ten-thousandths of a centimeter long. But bacteria of the Epulopiscium family are large enough to be seen with the naked eye and 1 million times the volume of their better-known cousins, E. coli.

18 Dec 2023

CRISPR opens doors for novel probiotic functions and applications

Humans can benefit significantly from symbiotic relationships with probiotics-;live bacteria and microorganisms that influence the gut microbiota.

13 Dec 2023

New study unpacks the hidden power of breastfeeding

Breastfeeding, even partially alongside formula feeding, changes the chemical makeup-;or metabolome-;of an infant's gut in ways that positively influence brain development and may boost test scores years later, suggests new CU Boulder research.

13 Dec 2023

Health benefits and natural ingredients key to promoting sweet protein alternatives over sugar

Study finds that health-focused messaging is more effective than naturalness framing in promoting sweet protein consumption as a sugar substitute, with implications for public health strategies targeting reduced sugar intake.

11 Dec 2023

Simple bean diet intervention demonstrates significant prebiotic effects

The impact of incorporating canned navy beans into the regular diet for eight weeks.

5 Dec 2023

Rare bacterial strain yields groundbreaking compounds to combat hepatitis B

Scientists have discovered new antiviral compounds from a rare bacterial strain, offering a novel approach to target hepatitis B virus. These compounds work by altering membrane permeability in infected cells, leading to the release of immature viral particles, a mechanism distinct from current HBV treatments.

28 Nov 2023

Fermented foods may have fueled human brain growth, new evolutionary theory proposes

Review in Communications Biology suggests that the external fermentation of foods may have played a key role in the expansion of the hominid brain. The "external fermentation hypothesis" posits that early hominins' practice of fermenting foods externally contributed to brain growth and gut reduction, offering a novel perspective on human evolution and dietary practices.

26 Nov 2023

Ingenza and Phibro Ethanol accelerate the green fuel transition

Ingenza and Phibro Ethanol – a division of Phibro Animal Health Corporation – have joined forces to engineer a novel yeast strain that will increase yield in the commercial production of bioethanol under both challenging and conventional environmental conditions, further driving the switch to clean biofuels.

From Ingenza Ltd 24 Nov 2023

Exploring the impact of soy isoflavones in prostate cancer therapy

The cellular mechanisms of soy isoflavones, genistein, daidzein, and equol.

23 Nov 2023

Study highlights glycolysis as a potential therapeutic target to combat Mycobacterium tuberculosis

It has been uncertain how Mycobacterium tuberculosis deflects the immune response in humans, though evidence has pointed to host immunometabolism -; the intrinsic link between metabolism in immune cells and their immune function.

20 Nov 2023

New study unravels the mystery of red wine headaches

A red wine may pair nicely with the upcoming Thanksgiving meal. But for some people, drinking red wine even in small amounts causes a headache.

20 Nov 2023

Wholegrains give kids a heart-healthy boost, says new Danish study

Wholegrain diets in Danish children between ages 8-13 showed significant reductions in LDL cholesterol and triacylglycerol levels, also promoting beneficial gut microbiota growth. The study highlights the early cardiovascular and gut health benefits of wholegrains, paving the way for further research in childhood nutrition.

30 Oct 2023

Moringa-infused gluten-free sourdough offers health boost for all, especially celiacs

Researchers have developed a gluten-free sourdough bread fortified with Moringa oleifera, an unconventional crop known for its health benefits. The study found that this novel bread formulation offers enhanced nutritional content, including higher levels of protein and essential minerals, making it a viable option for people with celiac disease and those seeking healthier bread alternatives.

30 Oct 2023

What's really in your kombucha and kefir?

Researchers have delved into the bacterial diversity of 47 different fermented foods, revealing significant variations in microbial richness and composition. The study highlights that foods like kombucha and kefirs have high microbial diversity, while plant-based yogurt alternatives and fermented vegetables show lower levels.

24 Oct 2023

How the gut microbiome contributes to schizophrenia

Researchers explore potential relationships between schizophrenia, the gut microbiome, the gut-brain axis, and short-chain fatty acids.

19 Oct 2023

Cultivating strength: How yogurt boosts skeletal muscle health

This comprehensive review in Nutrients explores yogurt as a protein source, highlighting its beneficial effects on skeletal muscle health and digestibility compared to milk. The study suggests that yogurt not only aids in muscle protein synthesis but could also be advantageous in maintaining muscle mass during weight loss programs.

16 Oct 2023

Can herbal remedies, spices, and dietary fibers offer effective treatment options for children with irritable bowel syndrome (IBS)?

The positive effects and adverse reactions of spices, dietary fiber, and medicinal herbs for pediatric patients with IBS.

16 Oct 2023

Aureane-type sesquiterpene tetraketides hold great promise in treating IL-17A-mediated immune diseases

This new article publication from Acta Pharmaceutica Sinica B, discusses aureane-type sesquiterpene tetraketides as a novel class of immunomodulators with interleukin-17A inhibitory activity.

15 Oct 2023

Supercharge your kale juice: Fermentation ramps up antioxidant and anti-inflammatory powers

Fermenting kale juice with Limosilactobacillus strains boosts its antioxidant and anti-inflammatory properties, according to a new study in the journal Antioxidants. The research suggests that this bacteria-enhanced juice could offer enhanced health benefits, including elevated levels of beneficial phytonutrients like quercetin and kaempferol.

15 Oct 2023