Project description:The objectives of this study were to understand the effect of phenolic compounds from fermented berry beverages on hyperglycemia and obesity in vivo using mice fed a high fat diet. Our hypothesis was that consumption of a fermented blueberry-blackberry beverage and its phenolic compounds would reduce the development of obesity and hyperglycemia in diet-induced obese mice. Body composition, histomorphological analysis of pancreatic islets and liver, and expression of genes involved in obesity and hyperglycemia were evaluated in order to explain the modulation of diet-induced obesity and hyperglycemia due to treatments. Total RNA was extracted from frozen pancreatic tissue of mice after 12 weeks of high-fat diet, 5 groups treated with sitagliptin, alcohol-free berry beverage (AFFB), 0.1X phenolic extract, 1X phenolic extract and 3X phenolic extract respectively, were compared to the control (water). Four replicates were included for each one of the treatments.

2016-07-03 | E-GEOD-74008 | biostudies-arrayexpress

Toddy, a fermented alcoholic beverage

Project description:Toddy, a fermented alcoholic beverage Metagenome

| PRJNA610750 | ENA

Towards a Rational Targeting of the Gut Microbiome with the Fermented Beverage, Kefir, to Modulate Host Behaviour

Project description:Towards a Rational Targeting of the Gut Microbiome with the Fermented Beverage, Kefir, to Modulate Host Behaviour

| PRJEB35751 | ENA

Toddy, a fermented alcoholic beverage

Project description:Successional changes of bacterial and fungal diversity in toddy, a fermented beverage of India

| PRJNA610726 | ENA

Proteomic analysis of Lactobacillus nagelii in the presence of Saccharomyces cerevisiae isolated from water kefir and comparison with Lactobacilus hordei

Project description:Water kefir is a slightly alcoholic and traditionally fermented beverage, which is prepared from sucrose, water, kefir grains, and dried or fresh fruits (e.g. figs). Lactobacillus (L.) nagelii, L. hordei and Saccharomyces (S.) cerevisiae are predominant and stable lactic acid bacteria and yeasts, respectively, isolated from water kefir consortia. The growth of L. nagelii and L. hordei are improved in the presence of S. cerevisiae. In this work we demonstrate that quantitative comparative proteomics enables the investigation of interactions between LAB and yeast to predict real-time metabolic exchange in water kefir. It revealed 73 differentially expressed (DE) in L. nagelii TMW 1.1827 in the presence of S. cerevisiae. The presence of the yeast induced changes in the changes in the carbohydrate metabolism of L. nagelii and affected reactions involved in NAD+/NADH homeostasis. Furthermore, the DE enzymes involved in amino acid biosynthesis or catabolism predict that S. cerevisiae releases glutamine, histidine, methionine and arginine, which are subsequently used by L. nagelii to ensure its survival in the water kefir consortium. In co-culture with S. cerevisiae, L. nagelii profits from riboflavin, most likely secreted by the yeast. The reaction of L. nagelii to the presence of S. cerevisiae differs from that one of the previously studied L. hordei, which displays 233 differentially expressed proteins, changes in citrate metabolism and an antidromic strategy for NAD+/NADH homeostasis. So far, aggregation promotion factors, i.e. formation of a specific glucan and bifunctional enzymes were only detected in L. hordei.

2019-02-28 | PXD012513 | Pride

Molecular interaction of bifidobacteria with kefir grains

Project description:We got insights into the B. bifidum PRL2010 genes whose expression resulted to be affected when bacterial cells were cultivated on kefir and kefiran as the unique carbon source.

2016-01-01 | GSE50506 | GEO

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