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2014

Koleva, Petya, Ketabi, Ali, Dieleman, Levinus A., Gänzle, Michael G., Valcheva, Rosica

Non-digestible oligosaccharides (NDO) were shown to reduce inflammation in experimental colitis, but it remains unclear whether microbiota changes mediate their colitis-modulating effects. This study assessed intestinal microbiota and intestinal inflammation after feeding chemically defined...

2015

Field, Catherine J., Lewis, Erin, Curtis, Jonathan M., Richard, Caroline, Goruk, Susan, Jacobs, Rene L., Ruth, Megan R., Dellschaft, Neele S.

Choline demands during lactation are high; however, detailed knowledge is lacking regarding the optimal dietary intake during this critical period. The present study was designed to determine the effects of varying intakes of choline on maternal immune function during lactation. Primiparous...

2011

Borthwick, Faye, Field, Catherine J., Wang, Ye, Proctor, Spencer D., Jaeschke, Anja, Shi, Danni, Hassanali, Zahra, Ruth, Megan, Russell, James C., Mangat, Rabban, Vine, Donna F., Lu, Jing

There is increasing interest in the potential chronic beneficial effects of dietary n-3 PUFA on the metabolic syndrome (MetS) and associated cardiovascular complications. We have recently established that increased dietary n-3 PUFA has a profound acute benefit on fasting lipids and the...

2018-01-01

Laidlaw, Anna M., Gänzle, Michael G., Yang, Xianqin

Quantitative Polymerase Chain Reaction (qPCR) is a molecular method commonly used to detect and quantify bacterial DNA on food but is limited by its inability to distinguish between live and dead cell DNA. To overcome this obstacle, propidium monoazide (PMA) alone or with deoxycholate (DC) was...

2015

Zhao, Xin, Gänzle, Michael G., Lin, Xiaoxi B., Zheng, Jinshui

Lactobacillus reuteri is a dominant member of intestinal microbiota of vertebrates, and occurs in food fermentations. The stable presence of L. reuteri in sourdough provides the opportunity to study the adaptation of vertebrate symbionts to an extra-intestinal habitat. This study evaluated this...

2023-05-01

Li, Zhen, Fernandez, Kleinberg X., Vederas, John C., Gänzle, Michael G.

Daqu is a solid-state fermentation and saccharification starter for the Chinese liquor baijou. During the daqu stage, amylolytic and proteolytic enzymes are produced by Bacillus and fungi. Bacillus spp. also produce lipopeptides with a broad spectrum of antimicrobial activities but direct...

2016-01-01

Ripari, Valery, Gänzle, Michael G.

Sourdough has traditionally been used as leavening agent in artisanal baking. The production of baked and steamed cereal products increasingly employs sourdough as baking improver to achieve improved bread quality, or to obtain “clean label” products. Sourdoughs are maintained in bakeries by...

2020-04-01

Li, Qing, Tao, QianYing, Teixeira, Juanana S., Shu-Wei Su, Marcia, Gänzle, Michael G.

The bacterial conversion of glutamine to glutamate is catalyzed by glutamine-amidotransferases or glutaminases. Glutamine deamination contributes to the formation of the bioactive metabolites glutamate, γ-aminobutyrate (GABA) and γ-glutamyl peptides, and to acid resistance. This study aimed to...

2015-01-01

Bai, Yunpeng, Gänzle, Michael G.

Ginsenosides are the active components responsible for the pharmacological properties of ginseng, a commonly used medicinal plant and food ingredient. This study aimed to determine the changes of ginsenosides during fermentation of ginseng extract or reference ginsenosides with Lactobacillus...

2023-05-01

Gaur, Gautam, Damm, Sandra, Passon, Maike, Lo, Hiu Kwan, Schieber Andreas, Gänzle, Michael G.

The conversion of phenolic compounds by lactobacilli in food fermentations contributes to food quality. The metabolism of phenolics by lactobacilli has been elucidated in the past years but information on the contribution of specific enzymes in food fermentations remains scarce. This study aimed...