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 naturally fermented palm wine of India

Project description:Study on the successional changes of the mycobiome in terms of fermentation dynamics during toddy fermentation

| PRJNA612941 | ENA

Bioconversion properties and anti-hyperuricemic capacity of urate-lowering probiotic fermented Aronia melanocarpa (black chokeberry) beverage

Project description:<p>Hyperuricemia (HUA) is a global metabolic disorder characterized by abnormally elevated serum uric acid (UA) (SUA) level, and this study aimed to design a functional fermented beverage based on the urate-lowering probiotic Lactobacillus paracasei N1115 (LP) and Aronia melanocarpa (black chokeberry) (AR). After fermentation, untargeted metabolomics were first conducted to investigate changes in both nonvolatile and volatile metabolites. Subsequently, in vivo experiments confirmed an enhanced anti-HUA activity in the fermented beverage. AR, fermented AR (FAR), and sterilized FAR (FARS) significantly reduced SUA levels (p < 0.05), protected renal function, and alleviated inflammation through the TLR4/MyD88/NF-κB signaling pathway. Additionally, all three of these down-regulated UA-producing enzymes XOD and ADA, as well as urate transporter URAT1. However, the anti-HUA activity of the fermented beverage is generally better than that of AR. Specifically, LP-mediated fermentation enhanced the anti-XOD effect and imparted new GLUT9 inhibitory activity in AR juice. Following gut microbiota and short-chain fatty acid analyses, it was found that the fermented beverage can promote UA metabolism by increasing butyrate levels through feeding its producer Faecalibaculum. Because the anti-HUA patterns of FAR and FARS were almost identical, and no significant colonization of Lactobacillus was observed, the postbiotics may serve as the primary factors contributing to the enhanced anti-HUA activity of the fermented beverage.</p>

2025-11-28 | MTBLS13414 | MetaboLights

Microbial succession and flavour production in the fermented dairy beverage kefir

Project description:Microbial succession and flavour production in the fermented dairy beverage kefir

| PRJEB15402 | ENA

Microbial succession and flavour production in the fermented dairy beverage kefir

Project description:Microbial succession and flavour production in the fermented dairy beverage kefir

| PRJEB15432 | ENA