Juan L. Arqués

TL;DR: The food industry seeks alternatives to satisfy consumer demands of safe foods with a long shelf-life able to maintain the nutritional and organoleptic quality and the application of antimicrobial compounds-producing protective cultures may provide an additional parameter of processing to improve the safety and ensure food quality, keeping or enhancing its sensorial characteristics.

TL;DR: The transformation of isoflavones, ellagitanins, and lignans by intestinal microbiota is essential to be protective against certain chronic diseases, as cancer, cardiovascular disease, osteoporosis, and menopausal symptoms.

TL;DR: Because of the antimicrobial activity of pediOCin PA-1, its production in situ by strains of LAB growing efficiently in milk would extend the application of this bacteriocin in cheese manufacture.

TL;DR: The gut microbiota has been implicated in the pathogenesis of allergic disorders, suggesting beneficial interactions between the intestinal immune system and specific bacterial strains, and lactobacilli are currently present in many probiotic supplements.

TL;DR: Gut microbiota produce metabolites that suppress hypoxia-inducible factor 2α (HIF-2α) a master transcription factor of intestinal iron absorption and increase the iron-storage protein ferritin, resulting in decreased intestine iron absorption by the host.