In the ongoing hustle and bustle of our intestines, where bacteria and food regularly intermingle, there is another substance that, to the surprise of researchers, has been found to rapidly change: the gel that lines the ...
Biochemistry
Jun 14, 2016
1
139
In a large-scale study, now published in npj Science of Food and conducted by the University of Hohenheim in Stuttgart and the University Medical Center Mainz, researchers identified a total of 2,896 different proteins in ...
Molecular & Computational biology
Jun 19, 2023
0
105
We are all aware of the health benefits of "dietary fibre". But what is dietary fiber and how do we metabolise it?
Cell & Microbiology
Jan 19, 2014
0
0
Antibiotics save countless lives each year from harmful bacterial infections—but the community of beneficial bacteria that live in human intestines, known as the microbiome, frequently suffers collateral damage.
Cell & Microbiology
Sep 12, 2019
0
73
A team of researchers from the University of Queensland and the Norwegian Institute for Water Research has found that the study of wastewater sewage can provide clues about the habits of people that live in different areas. ...
(Phys.org) —Researchers at Oregon State University have discovered how to turn the pulp from crushed wine grapes into a natural food preservative, biodegradable packaging materials and a nutritional enhancement for baked ...
Materials Science
Mar 14, 2013
0
0
New research in mice has uncovered a previously unknown interaction between molecules derived from dietary fiber and an immune cell protein, which triggers protection against infection with Salmonella bacteria. Hitoshi Tsugawa ...
Cell & Microbiology
Sep 29, 2020
0
195
(PhysOrg.com) -- South Dakota State University research shows a traditional Asian flatbread called chapathi, or chapati, gets a big boost in protein and fiber when fortified with food-grade distillers grains.
Other
May 4, 2010
0
0
Large molecules from dietary fiber, called polymers, can physically influence the environment in the small intestine by causing solid particles to group together (or aggregate), according to research published in eLife.
Biochemistry
Jan 29, 2019
0
14
Kiwifruit, with its high nutritional quality, good taste and aromatic scent, has an important commercial value. In recent years, the demand for fruit quality has been increased gradually, and studies have shown that fruit ...
Molecular & Computational biology
Feb 6, 2023
0
3
