The antiobesity effect of lactic acid bacteria (LAB) connects with several regulatory factors, including intestinal microbiota, intestinal tract, metabolism in adipose tissues, and the central nervous system of the brain. A variety of metabolites derived from LAB may play a crucial regulatory role in the energy and fat metabolism-related signaling pathways of the host, including AMP-activated protein kinase, peroxisome proliferator-activated receptor, and other classical signaling pathways.

The review article gives a complete picture of food packaging innovations in various sectors of food and its related research.

Lactoferrin has a wide range of biological roles. Different expression systems have been developed for the synthesis of lactoferrin, including bacteria, yeast, filamentous fungi, animal cells, and cell-free protein synthesis, and the main expression elements and processes of each expression system are shown.

An attractive EutM (ethanolamine bacterial microcompartments)-based self-assembling protein platform immobilizing β-galactosidase (BagB) and l-arabinose isomerase (TMAI) was developed for d-tagatose production with enhanced catalysis efficiency and enzyme thermo-stability; here the d-tagatose's productivity was increased by 1.24-folds, and 2.14-times higher residual activity was obtained after 12 h compared with free enzymes.

Natto, produced by fermentation of soybeans by B. subtilis natto (a subspecies of B. subtilis), has been consumed as a traditional fermented food for at least a thousand years. Natto is attracting interest as a potential functional food for health. This review summarizes compounds and its functions of B. subtilis natto.

Colorless and translucent polyamide 4 (PA4) films, which are both bio-based and biodegradable, were prepared by the solution casting method in a dual-solvent system. The physical properties of single PA4 films were originally characterized, and the effects of molecular weight and environmental humidity on PA4 were investigated.

Transcription factors (TFs) have been successfully used for high-throughput screening (HTS) of high-yielding strains, avoiding tedious and time-consuming detection. This review highlights the advances in developing synthetic biosensors for HTS, focusing on TFs-based biosensors.

Ball milling pretreatment significantly reduced the crystallinity of chitosan substrate and enhanced the enzyme accessibility. Heterogenouslyexpressed highly active chitosanase OUC-CsnPT efficiently degraded chitosan to prepare glucosamine and chitobiose combining green ball milling method.

1. To eliminate the extensively accumulated by-product N-acetylglucosamine (GlcNAc), the UDP-GlcNAc epimerase (NeuC) pathway without GlcNAc production was firstly reconstructed and optimized in Bacillus subtilis, and thereby NeuAc titer increased to 5.9 g/L and the by-product GlcNAc was eliminated. 2. The maximum titer of NeuAc in fed-batch fermentation in a 3-L fermenter was 21.8 g/L.

Cells cultivated in bioreactors offer many possibilities for the production of novel and nutritious food products. Scientific and technological advances in cellular agriculture and processing technologies have allowed for the development of new techniques to utilize in vitro animal cells, plant cells, and microorganisms to mimic the organoleptic and nutritional properties of traditional foods as well as to potentially develop entirely new product classes. This article reviews the technological state-of-the-art of cell-cultivated foods as well as their nutritional characteristics; introduces examples of new food products; and compiles potential economic, environmental, and social impacts of new cell-cultivated food products.

This review explores the subject of bioactive peptide (BP) sources, their synthesis, and their application in various fields, including food and pharmaceuticals. Each source has its unique characteristics, types of peptides, and sequences. The sequence of each peptide extracted from different sources differs in their arrangement and effect on disease treatment.

The stages of inclusion of cowpea hull had a significant effect on the enriched gari. Fourier transform infrared spectroscopy shows diverse functional groups. Thermal properties reduced as the percentage of cowpea hull increased in the fermented cowpea hulls samples and increased in unfermented. Enrichment of gari using 5% cowpea hull had the best physicochemical, thermal and functional properties.

This study reported two commercial egg white proteins (P110 and M200) to substitute gluten or xanthan gum in veggie sausages. Study shown M200 could substitute both the gluten and xanthan gum for improving the texture of veggie sausages.

This article reports on the preparation of native/waxy corn starch-based films with the addition of pullulan. Our study investigates the effects of varying amounts of pullulan and amylose content on the structure, mechanical and physicochemical properties of corn starch films.

Molecular identification and characterization of defined starter cultures for fermentation of Rayeb.