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Full-Text Articles in Food Science
Utilization Of Probiotics To Compete With Clostridioides Difficile For Nutrient-Niches In A Variety Of In Vitro Contexts, April Elizabeth Johnson
Utilization Of Probiotics To Compete With Clostridioides Difficile For Nutrient-Niches In A Variety Of In Vitro Contexts, April Elizabeth Johnson
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Clostridium difficile is a major threat to public health and primarily affects at risk groups such as elderly, immunocompromised individuals, and individuals on antibiotics. Many decades of research have been conducted to figure out ways to exclude or reduce C. difficile colonization and toxin production. Two major proposed mechanisms for colonization resistance are production of secondary bile salts and competition for nutrients.
In Chapter 2, we found that antibiotic treatment disrupted bile salt metabolism increasing the levels of the primary bile salt cholate and decreasing the levels of deoxycholate, a secondary bile salt. However, bile salts were not required …
Evaluating The Efficacy Of Germination And Fermentation In Producing Biologically Active Peptides From Pulses, Ashley Newton
Evaluating The Efficacy Of Germination And Fermentation In Producing Biologically Active Peptides From Pulses, Ashley Newton
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Recently, there has been a profound increase in demand of plant-based proteins, especially pulse proteins. However, pulses contain high concentrations of antinutritional factors that hinder the digestibility of proteins. Processing techniques such as enzymatic hydrolysis, microbial fermentation, and physical processing modulate nutritional quality and functionality of pulses. Processing also releases peptides from parent proteins that exhibit health-beneficial bioactivity against various disease risk factors. In this study, germination, gastrointestinal digestion, and microbial fermentation were evaluated to determine the nutritional quality and release of bioactive peptides during and after processing.
Germination of chickpeas (Cicer arietinum L.) modulated the protein profile, and …