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Preparation and Health Benefits of Rice Beverages From Ethnomedicinal Plants: Case Study in North-East of India
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Vedant Vikrom Borah, Mahua Gupta Choudhury, Probin Phanjom
In a comparative study, local rice beers (namely: judima, jumai, horo, and poro) showed pH range of 3.43 to 5.6, which is lower than pH of 6.2 for beer gin, 6.3 for vodka, 6.5 for rum and 6.6 for whiskey, respectively [5, 43]. Storage of local rice beer may alter its pH to some extent. For example, an increase in pH from 3.43 to 4.06 in poro apong [80] and to 4.29 in jou has been reported [4]. The lower value of pH ensures the inhibition of growth of most known pathogens, such as, Clostridium perfringens, Vibrio cholerae, Campylobacter jejuni, Bacillus cereus, and Escherichia coli[98]. However, members of Enterobacteriaceae can reduce the pH due to onset of the anaerobic fermentation process in preparation of local beer but acidophiles will eventually dominate with the progress of fermentation process [1, 74]. Ghosh et al. [13] collected rice beer from different communities of Tripura; and they reported the volatile fatty acid composition, i.e., 0.06-0.28 g in 100 mL of tartaric acid and 0.02-0.35 g in 100 mL of acetic acid.
Determination of oxygen status in human blood
Published in John Edward Boland, David W. M. Muller, Interventional Cardiology and Cardiac Catheterisation, 2019
Approximately 80% of total oxygen consumption occurs within mitochondria by oxidative phosphorylation. Oxygen combines with electrons to produce free energy which in turn is used to pump hydrogen ions (H+) from within the mitochondrion to the cytoplasm against an electrochemical gradient. The H+ then diffuses back along its gradient, releasing free energy that is used to produce ATP from ADP. ATP provides energy for most biological processes. A moderate to severe reduction in oxygen supply causes an increase in the rate of glycolysis (ATP production from cytoplasmic anaerobic fermentation) in order to maintain cellular energy supply.1 However, glycolysis, unlike oxidative phosphorylation, does not provide sustained energy supply because the lactate product of glycolysis leads to acidosis, which compromises optimal cellular function. The remaining 20% of oxygen consumption occurs in subcellular organelles that are involved in biosynthetic, biodegradative and detoxification oxidations. Some of the enzymes reacting with oxygen in these processes are sensitive to only moderate decreases in oxygen supply as a result of their low oxygen affinity (e.g. metabolic processes involved in neurotransmitter production), unlike mitochondrial enzyme activity, which has a high oxygen affinity.1 Measurement and maintenance of oxygen status is therefore essential if biochemical disorders resulting from poor oxygen supply are to be minimised.
Mechanisms of Action of Probiotics in Psychopathology
Published in Martin Colin R, Derek Larkin, Probiotics in Mental Health, 2018
It is speculated that short chain fatty acids (e.g., butyrate and propionic acid) the products of anaerobic fermentation by the gut microbiota, may be involved in neural development and function, including behaviour. While it can be speculated that probiotics act in this way, there are as yet few studies to support this. One research group has shown that the addition of Bifidobacterium and Lactobacillus to infant formulas was associated with a reduction in the proportion of a-linoleic acid in plasma phospholipids (Kankaanpaa et al., 2002).
Extracellular vesicle miRNAs promote the intestinal microenvironment by interacting with microbes in colitis
Published in Gut Microbes, 2022
Qichen Shen, Zhuizui Huang, Lingyan Ma, Jiachen Yao, Ting Luo, Yao Zhao, Yingping Xiao, Yuanxiang Jin
Fresh fecal samples from the control and DSS groups were homogenized with 0.1 M anaerobic phosphate-buffered saline (PBS) and centrifuged at 1000 g for 20–30 s to remove undigested food particles. The suspension was centrifuged (8000 g) and washed twice in PBS before being resuspended in the same volume of PBS to make 10% (w/v) slurries. The growth media for in vitro fermentation was basic growth medium (YCFA) that was prepared as described previously and contained the following: 10 g/L tryptone, 2.5 g/L yeast extract, 1 g/L L-cysteine, 0.9 g/L NaCl, 0.09 g/L CaCl2 · 6 H2O, 0.45 g/L KH2PO4, 0.45 g/L K2HPO4, 0.09 g/L MgSO4 · 7H2O, 2 ml of vitamin I and hemin solution. The vitamin I solution contained the following components: 0.05 mg/ml vitamin B8, 0.05 mg/ml vitamin B12, 0.15 mg/ml acid 4-aminobenzoïque, 0.25 mg/ml vitamin B9 and 0.75 mg/ml pyridoxamine. The hemin concentration was 1 mg/ml in 1 M sodium hydroxide.62 Four milliliters of the fecal slurry were inoculated into 40 ml of growth medium and subjected to anaerobic fermentation under anaerobic conditions in an anaerobic workstation (80% N2, 10% CO2 and 10% H2). After 24 h of fermentation, miRNAs mimics were added and fermented for another 24 h. The precipitate and supernatant were collected for 16S rRNA gene analysis and extracellular vesicle (EV) isolation respectively.
Neuroprotective effect of tempeh against lipopolysaccharide-induced damage in BV-2 microglial cells
Published in Nutritional Neuroscience, 2019
Juen-Haur Hwang, Shu-Jing Wu, Po-Long Wu, Yong-Yao Shih, Yin-Ching Chan
γ-Aminobutyric acid (GABA) is an inhibitory neurotransmitter in the sympathetic nervous system and has been reported to improve discrimination learning in rats and hinder the elevation of systolic blood pressure.8–9 Aoki et al. found that the levels of free amino acids and oligopeptides, particularly those of GABA, are increased during anaerobic fermentation.10 Furthermore, an isoflavone-enriched tempeh in the form of a granular fermented soybean-based food was prepared by adding soybean germ that contained a large amount of isoflavone, and the major isoflavones in tempeh were genistein and daidzein.11 Chang et al. demonstrated that the 95% ethanol extract of tempeh fermented with Rhizopus oligosporus for 10 days exhibited higher DPPH radical scavenging activity than that of soybean fermented for 0, 1, 2, or 5 days.12 When tempeh was prepared by fermenting cooked soybean with R. oligosporus for 1, 2, and 4 days, the methanol extract of 2-day-fermented tempeh most strongly inhibited lipid peroxidation.13 The preceding evidence reveals that the bioactive compounds and physiological functions of tempeh fermented with various processes might vary considerably.
Lower systemic inflammation is associated with gut firmicutes dominance and reduced liver injury in a novel ambulatory model of parenteral nutrition
Published in Annals of Medicine, 2022
Ashish Samaddar, Johan van Nispen, Austin Armstrong, Eric Song, Marcus Voigt, Vidul Murali, Joseph Krebs, Chandra Manithody, Christine Denton, Aaron C. Ericsson, Ajay Kumar Jain
Short-chain fatty acids (SCFAs) are metabolites produced by microbial communities within the gut. These metabolic products include acetate, propionate, and butyrate, and result from the anaerobic fermentation of non-digestible carbohydrates by microbial communities. SCFAs, can directly activate intraluminal G-protein coupled receptors (GPCRs) and inhibit histone deacetylases, affecting a wide range of physiological processes contributing to health and disease. Additionally, SCFAs have a role in immune cell development as well as suppression of inflammation [30]. Reduced levels of SCFAs are often indicative of diseases including, but not limited to diabetes, obesity, autoimmune disorders, cancers, and various gastrointestinal disorders [31].