Does yeast in bread cause inflammation?
Answers from top 10 papers
Open access•Journal Article
|These results suggest that exposure to high concentrations of yeast could provoke pulmonary inflammation resulting in an episode of ODTS.|
15 Jan 2013-Food Chemistry
|Fermenting yeast does not merely cause dough leavening, but also contributes to the bread aroma and might alter dough rheology.|
|This suppression was not observed by the intake of the γ-linolenic acid-producing (C18:3n-6, an immediate precursor of DGLA) yeast, indicating DGLA itself suppressed the inflammation.|
02 Dec 2015-Food & Function
|Thus, bread melanoidins seem to exert an anti-inflammatory effect by inhibiting enterobacteria.|
|The addition of ferulic acid to wheat flour dough caused the inhibition of the yeast, which resulted in decreased bread volume.|
01 Mar 2014-Fems Yeast Research
|The obtained yeast may activate immune cells in materials to which the yeast is added.|
14 Aug 2018-Frontiers in Microbiology
|Our findings indicate that early exposure to commensal yeast could cause differential bacterial assemblage, including the establishment of potentially beneficial bacteria.|
01 Jan 2015
|We believe that not only baker’s yeast, but also other important industrial yeasts with higher tolerance to various stresses, could contribute to the yeast-based industry for the effective production of bread doughs and alcoholic beverages or a breakthrough in bioethanol production.|
17 Jul 2017-BMC Obesity
|No association was found between yeast-containing food and ASCA IgG-positivity, or between yeast-containing food and fat mass. The findings indicate that ASCA IgG-positivity may be linked to the generalized inflammation commonly seen with increased adiposity, but not to dietary yeast intake.|
Open access•Journal Article
01 Feb 1997-Indian Journal of Medical Research
|The results of this study indicate that central NA and dopamine exert inhibitory effects on Brewer's yeast-induced peripheral inflammation.|
What are the effects of alcohol on inflammation?5 answersAlcohol has been shown to have various effects on inflammation. Chronic alcohol consumption can lead to intestinal inflammation by altering the composition and function of the intestinal microbiota, increasing intestinal permeability, and affecting intestinal immune homeostasis. This inflammatory response in the gut can exacerbate alcohol-induced organ damage, creating a vicious cycle and leading to additional deleterious effects of alcohol both locally and systemically. In addition, acute alcohol intoxication can impair lung immune responses, suppressing early pro-inflammatory cytokines while inducing anti-inflammatory signals, which can leave the lung undefended from microbial infection. Interestingly, alcoholics and those with alcohol use disorder have an increased risk of pneumonia and acute respiratory diseases, suggesting a more active priming of inflammatory responses in the lungs. Overall, alcohol can promote inflammation in both the gut and the lungs, leading to organ damage and increased susceptibility to infection.
How saliva induce inflammation on skin?5 answersSaliva induces inflammation on the skin through the activation of pro-inflammatory macrophages. Saliva contains proteins that promote wound healing and an innate inflammatory response. These proteins, such as tissue factor and epidermal growth factor, accelerate blood clotting and promote the proliferation of epithelial cells. Saliva also contains histatins, which enhance cell spreading and migration, further promoting wound closure. In addition, saliva activates the TLR4 signaling pathway, leading to the polarization of macrophages into the pro-inflammatory M1 phenotype. This activation is dependent on the NFκB signaling pathway and can be reduced by blocking TLR4 signaling or autoclaving saliva. Overall, saliva induces inflammation on the skin by promoting the activation of pro-inflammatory macrophages and the secretion of inflammatory mediators.
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What is the quality evaluation of Kurozu?
5 answersKurozu, a traditional Japanese vinegar, has been evaluated for its quality and functionality in several studies. It is produced using traditional techniques and made inside handcrafted pottery jars. Kurozu has been found to have health promoting and disease preventing effects, including improving symptoms of hypertension, allergies, hypercholesterolemia, enhancing carbohydrate metabolism, and inhibiting tumor growth. Kurozu-Moromi, a solid residue produced during the fermentation of Kurozu, also shows valuable properties such as improvement in dyslipidemia, prevention of hyperglycemia, antitumor effect, and antiallergic activity. Additionally, Kurozu has been found to delay the onset of hepatic steatosis and ameliorate cognitive dysfunction. It has also been shown to prevent the degradation of NK cell activity caused by intense training. Kurozu and Kurozu-M contain organic materials, minerals, and amino acids, making them popular as health foods or supplements.How to have rizz?
3 answersThe abstracts provided do not contain any information on how to have "rizz."How is galactose oxidase used in the treatment of wastewater?
5 answersGalactose oxidase (GOase) is used in the treatment of wastewater for its ability to catalyze the oxidation of galactose and other compounds, producing hydrogen peroxide (H2O2) as a byproduct. GOase can oxidize the C6 hydroxyl group of galactose, glucose, fructose, and secondary alcohols, while reducing molecular oxygen to H2O2. The H2O2 generated by GOase can be utilized in various wastewater treatment processes. In one method, GOase is used in combination with green rust and glucose-glucose oxidase to treat dye wastewater. The system utilizes the glucose-glucose oxidase reaction to generate H2O2, which is then activated by green rust to produce active substances with strong oxidizing properties. These active substances efficiently remove organic pollutants in the water. GOase can also be used in the fermentation of waste biomass, such as galactose-rich waste streams, to produce bio-hydrogen. The optimal conditions for bio-hydrogen production using GOase include a pH value of 6.05, a yeast extract/galactose ratio of 0.56, and a substrate concentration of 5 g volatile solid/L.Why edulcorants dont contribute to weight loss?
5 answersEdulcorants, or artificial sweeteners, do not contribute to weight loss. Research has shown that the use of edulcorants does not result in significant weight reduction. In fact, some studies suggest that edulcorants may even lead to weight gain. One reason for this is that edulcorants can disrupt the body's natural ability to regulate calorie intake, leading to increased cravings and overeating. Additionally, the sweet taste of edulcorants can stimulate the release of insulin, which can promote fat storage. Furthermore, edulcorants may alter the gut microbiota and contribute to metabolic disorders, such as low-grade inflammation and altered metabolism. Therefore, while edulcorants may be low in calories, they do not necessarily lead to weight loss and may have negative effects on overall metabolic health.How is the butanol production?
5 answersButanol production can be achieved through various methods such as acetone-butanol-ethanol (ABE) fermentation and catalytic routes. ABE fermentation involves the use of bacteria and yeasts to convert carbohydrate-containing feedstocks into butanol. However, this method has limitations such as low butanol yield and the formation of byproducts like acetone and ethanol. To overcome these drawbacks, non-fermentative catalytic routes have been proposed, which involve the conversion of ethanol into butanol using metal and oxide catalysts, the use of volatile fatty acids as raw materials for butanol production, and the transformation of biomass-derived syngas into butanol using non-noble metal catalysts promoted by alkali metals. These advancements in butanol production techniques offer potential solutions for increasing butanol productivity and reducing the environmental impact of traditional petrol fuel.How can environmental factors be used to reduce the amount of pesticide residues in crops?
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5 answersThe best method for extracting capsaicin is a combination of immunoaffinity and immunochromatography techniques, as described by Li Jinfeng et al.. This method involves using immunoaffinity to separate and extract capsaicin from oil by diluting the oil sample with a solution containing methanol and nano titanium dioxide, and adding immunomagnetic beads to capture the capsaicin molecules. The separated capsaicin molecules are then detected using immunochromatography, resulting in increased detection sensitivity and reduced workload. Another method, proposed by Yu Zan et al., involves using 200-mesh dry pepper powder and treating it with sodium hydroxide and ethyl alcohol solution, followed by absorption and extraction using chitosan resin. This method achieves a high purity of 91.20% and a 2% extraction rate. Both methods offer efficient extraction of capsaicin, with the choice depending on specific requirements and available resources.How does the presence of pollutants affect the overall rate of biodegradation?
5 answersThe presence of pollutants can affect the overall rate of biodegradation. Organic contaminants, such as aromatic hydrocarbons, pesticides, and synthetic dyes, are not easily biodegradable and can accumulate in ecosystems, causing toxic symptoms in organisms, including humans. Microbial degradation processes play a central role in the biodegradation of environmental pollutants, and the types of enzymes and pathways utilized by microbes are key factors in this process. Xenobiotics, which include pollutants like carcinogens, drugs, and pesticides, are known for their persistence and can remain in the environment for prolonged periods. The slow kinetics of degradation and high toxicity of xenobiotics make their removal from contaminated environments challenging. However, alternative technologies, such as bio-electrochemical systems, show promise in improving the kinetics of biodegradation for rapid removal of xenobiotic contaminants from the environment.Why is immunofluorescence of enterochromaffin cells important?
4 answersImmunofluorescence of enterochromaffin cells is important because it allows for the visualization and characterization of these cells in the gastrointestinal tract. Enterochromaffin cells are rare sensory neuroendocrine cells that play a critical role in detecting and transducing noxious stimuli in the gut. By using immunofluorescence techniques, researchers can identify and study the specific receptors and secretions of enterochromaffin cells, providing insights into their function and their role in conditions such as hyperalgesia and chronic pain. Immunofluorescence also allows for the examination of the interactions between enterochromaffin cells and other components of the gut-brain axis, such as neural elements. Overall, immunofluorescence of enterochromaffin cells is a valuable tool for understanding the mechanisms underlying gut disorders, pain, and the communication between the gut and the brain.What is the origin of propionic acid?
3 answersPropionic acid can be obtained through various methods including microbial fermentation, catalytic dehydration of glycerol, and oxidation of propane or lactic acid. Microbial fermentation is a commonly used method for propionic acid production, with the acid being produced through fermentative, biosynthetic, or amino acid catabolic pathways. Another method involves the catalytic dehydration of glycerol, which results in the production of propionic acid. Additionally, propionic acid can be obtained by oxidizing propane or lactic acid, or by a combination of these source processes. These methods provide different origins for propionic acid, allowing for its production from various starting materials.How does dopamine influence motivation and gut health?
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