Cargando…

Nutrients Bioaccessibility and Anti-inflammatory Features of Fermented Bee Pollen: A Comprehensive Investigation

We compared raw bee-collected pollen (Raw-BCP), spontaneously fermented BCP (Unstarted-BCP), and BCP fermented with selected microbial starters (Started-BCP) to deepen whether fermentation may favorably affect the nutrients bioaccessibility and functional features of BCP. Under in vitro gastrointest...

Descripción completa

Detalles Bibliográficos
Autores principales:	Filannino, Pasquale, Di Cagno, Raffaella, Vincentini, Olimpia, Pinto, Daniela, Polo, Andrea, Maialetti, Francesca, Porrelli, Annalisa, Gobbetti, Marco
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2021
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7884310/ https://www.ncbi.nlm.nih.gov/pubmed/33603725 http://dx.doi.org/10.3389/fmicb.2021.622091

Ejemplares similares

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen
por: Filannino, Pasquale, et al.
Publicado: (2021)

Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury
por: Di Cagno, Raffaella, et al.
Publicado: (2019)

Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
por: Filannino, Pasquale, et al.
Publicado: (2016)

Correction: Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
por: Filannino, Pasquale, et al.
Publicado: (2016)

Microbial Metabolic Pathways and the “Fermented Plant Foods—Human Health” Axis
por: Di Cagno, Raffaella, et al.
Publicado: (2021)

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification
por: Cantatore, Vincenzo, et al.
Publicado: (2019)

Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products
por: Acin-Albiac, Marta, et al.
Publicado: (2021)

How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain
por: Acin‐Albiac, Marta, et al.
Publicado: (2021)

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp
por: Rizzello, Carlo Giuseppe, et al.
Publicado: (2013)

Fermented Whey Ewe’s Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity
por: Tlais, Ali Zein Alabiden, et al.
Publicado: (2023)

Biofilm formation as an extra gear for Apilactobacillus kunkeei to counter the threat of agrochemicals in honeybee crop
por: Tlais, Ali Zein Alabiden, et al.
Publicado: (2022)

Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approach
por: Cappello, Claudia, et al.
Publicado: (2023)

Microbial high throughput phenomics: The potential of an irreplaceable omics
por: Acin-Albiac, Marta, et al.
Publicado: (2020)

How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities
por: Tlais, Ali Zein Alabiden, et al.
Publicado: (2022)

How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept
por: Acín Albiac, Marta, et al.
Publicado: (2020)

Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L.
por: Pontonio, Erica, et al.
Publicado: (2018)

Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches
por: Filannino, Pasquale, et al.
Publicado: (2016)

Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling
por: Ameur, Hana, et al.
Publicado: (2022)

Assessment of Bioactive Compounds under Simulated Gastrointestinal Digestion of Bee Pollen and Bee Bread: Bioaccessibility and Antioxidant Activity
por: Aylanc, Volkan, et al.
Publicado: (2021)

Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta
por: Schettino, Rosa, et al.
Publicado: (2021)

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation
por: Tlais, Ali Zein Alabiden, et al.
Publicado: (2020)

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries
por: Curiel, José Antonio, et al.
Publicado: (2015)

The Impact of Fermentation on Bee Pollen Polyphenolic Compounds Composition
por: Adaškevičiūtė, Vaida, et al.
Publicado: (2022)

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation
por: M’hir, Sana, et al.
Publicado: (2021)

Chemical Composition and Bioactivity of Laboratory-Fermented Bee Pollen in Comparison with Natural Bee Bread
por: Miłek, Michał, et al.
Publicado: (2023)

The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer
por: Polo, Andrea, et al.
Publicado: (2023)

Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements
por: Cappello, Claudia, et al.
Publicado: (2023)

The Comparison of Honey Enriched with Laboratory Fermented Pollen vs. Natural Bee Bread in Terms of Nutritional and Antioxidant Properties, Protein In Vitro Bioaccessibility, and Its Genoprotective Effect in Yeast Cells
por: Miłek, Michał, et al.
Publicado: (2023)

Exosymbiotic microbes within fermented pollen provisions are as important for the development of solitary bees as the pollen itself
por: Dharampal, Prarthana S., et al.
Publicado: (2022)

Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model
por: Costantini, Alice, et al.
Publicado: (2023)

Hive-stored pollen of honey bees: many lines of evidence are consistent with pollen preservation, not nutrient conversion
por: Anderson, Kirk E, et al.
Publicado: (2014)

Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium
por: Uțoiu, Elena, et al.
Publicado: (2018)

The Modulation Effect of a Fermented Bee Pollen Postbiotic on Cardiovascular Microbiota and Therapeutic Perspectives
por: Dinu, Laura-Dorina, et al.
Publicado: (2023)

Commercial Bee Pollen with Different Geographical Origins: A Comprehensive Approach
por: Nogueira, Carla, et al.
Publicado: (2012)

Chemical Profiling and Nutritional Evaluation of Bee Pollen, Bee Bread, and Royal Jelly and Their Role in Functional Fermented Dairy Products
por: Darwish, Amira M. G., et al.
Publicado: (2022)

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility
por: Holland, Claire, et al.
Publicado: (2020)

In Vitro Bioaccessibility of Ripe Table Olive Mineral Nutrients
por: López-López, Antonio, et al.
Publicado: (2020)

FDF-DB: A Database of Traditional Fermented Dairy Foods and Their Associated Microbiota
por: Zinno, Paola, et al.
Publicado: (2022)

Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses
por: De Pasquale, Ilaria, et al.
Publicado: (2016)

Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process
por: Amores-Arrocha, Antonio, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_igrd688tnjfushghe5vbb7k9uk