The interest in fermented food products has been increasing recent years. Details about their microbial composition and the effects of consumption on human gut microbiome are particular interest. However, evidence regarding potential to increase diversity, a measure likely associated with health, is lacking. To address this, we analyzed commercially available vegetables using 16S rRNA sequencin...

Flavorsome fermentation Kimchi is such a staple in Korean cuisine that nearly 2 million metric tons of these spiced, fermented vegetables are consumed across South Korea annually, according to the Ministry Agriculture, Food, and Rural Affairs Korea. Although popular side dish was traditionally made using clay jars called onggis, most kimchi sold today mass glass, steel, or plastic containers. B...

In the human gut, commensal bacteria metabolize food components that typically serve as energy sources. These components have the potential to influence gut bacterial community composition. Cruciferous vegetables, such as broccoli and cabbage, contain distinctive compounds that can be utilized by gut bacteria. For example, glucosinolates can be hydrolyzed by certain bacteria, and dietary fibers...

In the human gut, commensal bacteria metabolize food components that typically serve as energy sources. These components have the potential to influence gut bacterial community composition. Cruciferous vegetables, such as broccoli and cabbage, contain distinctive compounds that can be utilized by gut bacteria. For example, glucosinolates can be hydrolyzed by certain bacteria, and dietary fibers...

Preliminary investigation on antioxidative potentials of defatted fermented locust bean extract in comparison to defatted non-fermented locust bean was conducted. Qualitative antioxidative assessment on the extract was accomplished by screening the phytochemical endowment, and similar bioactive components. Also some antioxidative indices were quantitatively evaluated. Results showed that the de...

It has been suggested that consumption of soyfoods may be associated with a reduction in risk of various cancers, including nonhormonally dependent cancers. The purpose of this meta-analysis was to examine the relationship between fermented and nonfermented soyfoods and risk of stomach cancer. We searched the reference lists of English language publications of diet and stomach cancer studies th...

BACKGROUND For the increasing development of type 2 diabetes dietary habits play an important role. In this regard, dietary supplements are of growing interest to influence the progression of this disease. OBJECTIVE The aim of this study was to investigate the effect of a cascade-fermented dietary supplement based on fruits, nuts, and vegetables fortified with chromium and zinc on metabolic c...