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Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses
The findings of this study provide a potential basis for exploiting selected cheese-related lactobacilli to develop health-promoting dairy products enriched in GABA.
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome
High-level consumption of plant foodstuffs consistent with an MD is associated with beneficial microbiome-related metabolomic profiles in subjects ostensibly consuming a Western diet, as well as higher urinary trimethylamine oxide levels in individuals with lower adherence to the MD.
Contribution of diet to the composition of the human gut microbiota
The aim of this review is to summarize the recently published evidence from human in vivo studies on the gut microbiota-modulating effects of diet and highlight the problems faced by scientists in this fast-developing field of research, and the need for high-quality, large-scale human dietary intervention studies.
Latent Bioactive Peptides in Milk Proteins: Proteolytic Activation and Significance in Dairy Processing
The ability of proteolytic enzymes from various sources, especially from lactic acid bacteria, to release bioactive peptides and the physiological and biotechnological significance of these peptides in dairy products are reviewed.
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization
The gluten-free diet lasting at least two years did not completely restore the microbiota and the metabolome of CD children, and the levels of volatile organic compounds and free amino acids in faecal and or urine samples were markedly affected by CD.
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation
Despite variations due to environmental and technology determinants, the results of this study represent a clear example of how the microbial ecology evolves during sourdough preparation.
Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients
Results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans.