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Protein fermentation biomarkers in plasma and urine differ between bovine plasma protein and whey protein isolate in a randomized fully controlled dietary intervention

Background: Microbial fermentation of undigested proteins in the large intestine can produce potentially harmful metabolites. While protein intake increases large intestinal protein inflow, the effects of dietary protein composition and digestibility are largely unknown. Objective: To investigate the effects of protein sources differing in amino acid (AA) composition and digestibility on protein fermentation biomarkers (primary outcomes), digesta transit, and gut microbiome composition (secon...

Cold-adaptive variations in the membrane lipid composition in polar species of the ciliate Euplotes

Thriving in the freezing polar seas forces organisms, in particular the unicellular ones directly exposed to the extracellular environment, to adaptively modify the lipid composition of their cellular membranes in function of maintaining an appropriate degree of fluidity. To seek into these modifications, we carried out a comparative analysis of the membrane lipid composition in four marine species of the globally distributed ciliate, Euplotes. Two, E. focardii and E. nobilii, are polar speci...

From single nanowires to smart systems: different ways to assess food quality

Recently, low-dimensional (1D, 2D) nanostructured materials have been attracting more and more interest as building blocks for innovative systems. Metal oxide nanowires are one of the most widely used materials for solid-state gas sensors, as they are simple to make, inexpensive, and sensitive to a wide range of gases and volatiles. Unfortunately, their broad sensitivity has a price to pay, which is very low selectivity. Fortunately, this flaw is not a problem for all applications. Where the ...

The cost of perfection: energy and environmental trade-offs toward sustainable intensification in Japanese apple cultivation systems

The Japanese apple industry is shifting from traditional low-density to modern high-density orchards to address labor shortages and improve productivity. However, the environmental consequences of maintaining premium fruit quality during this transition remain unquantified. This study applied Life Cycle Assessment (LCA) and energy analysis to three orchard systems in Aomori and Iwate prefectures: a traditional flat open-center system (FO-A), a high-density slender spindle system (SS-A), and a...

A functional food perspective on sweet bakery products: effect of Moringa oleifera leaves on fermentation, bioactivity, product quality, and sensory attributes of sourdough brioche

This study evaluated the enrichment of sourdough brioches with Moringa oleifera leaf powder (MLP) at inclusion levels of 5% and 10% (w/w) as a functional ingredient. Brioches were produced using a multi-strain sourdough starter and characterized through microbiological, physicochemical, functional, volatile organic compounds (VOCs), and sensory analyses. MLP addition did not affect the fermentation process, as evidenced by a comparable pH decrease from 5.6 to 4.9 after 2 h of fermentation and...

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