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ABSTRACT: Fermented foods of North Bengal

PROVIDER: PRJNA925672 | ENA |

REPOSITORIES: ENA

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			Action	DRS
	SRR23217441_1.fastq.gz	Fastqsanger.gz
	SRR23217441_2.fastq.gz	Fastqsanger.gz
	SRR23217442_1.fastq.gz	Fastqsanger.gz
	SRR23217442_2.fastq.gz	Fastqsanger.gz
	SRR23217443_1.fastq.gz	Fastqsanger.gz

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Project description:Fermented foods of North Bengal

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An animal study for evaluating the dose-dependent effects of fermented mixed grain enzyme food for adiposity and its metabolic disorders in high-fat-diet induced obese mice

Project description:From a long time ago, supplementation of fermented enzyme foods could have worked health effects on the body in the east nevertheless, only a few studies reported functions of them such as weight loss and metabolic syndrome. Thus, it is necessary to be verified whether supplementation of fermented enzyme foods can act in the body as a functional material. Therefore, we investigated the anti-obesity effects of fermented mixed grain with digestive enzymes (FMG) in high-fat diet induced mice. Sixty C57BL/6J mice were divided into six dietary groups and fed a normal diet (ND), a high-fat diet (HFD), Bacilus Coagulans group, steamed grain group, low-dose fermented mixed grain group(L-FMG), high-dose fermented mixed grain group (H-FMG) supplement for 12 weeks. After sacrificing, body weight and body fat mass in H-FMG group were significantly decreased compared to HFD group with a simultaneous decrease in plasma lipids. Also, H-FMG significantly decreased the blood glucose and improved the glucose tolerance compared to HFD group. Moreover high-dose FMG supplementation dramatically decreased the levels of inflammatory cytokines which secreted from adipocyte. Taken together, our findings suggest that H-FMG ameliorate high fat-diet induced obesity and its complication and could be used as a potential preventive agent for obesity.

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Transcriptomic alterations in response to citrinin in human neuronal cells SH-SY5Y

Project description:Mycotoxin citrinin (CTN) is a contaminant widely found in foods, feeds, and fermented health supplements. To investigate the potential neurotoxic effect of CTN, RNA-seq was performed on human neuroblastoma cells SH-SY5Y exposed to 0, 10, and 20 μM CTN for 72 h. The transcriptomic profile revealed novel underlying mechanisms of CTN neurotoxicity, providing useful information for risk assessment of consuming CTN-contaminated grains and its commercial food products.

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Meta-transcriptome analysis of a natural wheat sourdough ecosystem during a 10-day spontaneous, laboratory fermentation

Project description:Lactic acid bacteria (LAB) are of industrial importance in the production of fermented foods, among which sourdough-derived products. Despite their limited metabolic capacity LAB contribute considerably to important characteristics of fermented foods, among which extended shelf-life, microbial safety, improved texture, and enhanced organoleptic properties. Thanks to the considerable amount of LAB genomic information that became available during the last years, transcriptome, and by extension meta-transcriptome studies, are the exquisite research approaches to study whole ecosystem gene expression into more detail. In this study, microarray analyses were performed using RNA sampled during four 10-day spontaneous sourdough fermentations carried out in the laboratory, namely two wheat and two spelt fermentations with daily back-slopping. Hereto, the in-house developed functional gene LAB microarray was used, representing 406 genes that play a key role in sugar and nitrogen metabolism, functional metabolite production, stress responses and health and safety characteristics. The results reveal the activation of different key metabolic pathways, the ability to use different energy sources, and successful acid and oxidative stress responses. Also, a new algorithm was developed to compute a net expression profile for each of the represented genes, thereby exceeding the species level.

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Meta-transcriptome analysis of a natural spelt sourdough ecosystem during a 10-day spontaneous laboratory fermentation.

2010-07-07 | GSE15692 | GEO