George van Aken’s Post

LACTIC ACID BACILLUS #Lacticacidbacillus refers to a group of beneficial bacteria that produce lactic acid as a byproduct of carbohydrate fermentation. These bacteria are part of the larger group of lactic acid bacteria (LAB), which includes various species like #Lactobacillus, and #Streptococcus etc. 🦠Characteristics Of Lactic Acid Bacillus:- 👉Lactic Acid Production: The primary feature of these bacteria is their ability to convert sugars (like lactose) into lactic acid. This process is crucial in the fermentation of many foods. 👉Probiotic Properties: Lactic acid bacillus is often used as a probiotic, meaning they can help maintain or restore the natural balance of the gut microbiota. They are beneficial for digestion and can help prevent or treat conditions like diarrhea, irritable bowel syndrome (IBS), and infections caused by harmful bacteria. 👉Food Industry Use:These bacteria are widely used in the production of fermented foods, such as yogurt, cheese, pickles, and sourdough bread. 👉Medical Use: In medicine, lactic acid bacillus is commonly included in probiotic supplements and is used to support digestive health, particularly after antibiotic treatments, which can disrupt the balance of gut bacteria. 👉Lactic acid bacillus is valued for its ability to promote a healthy gut environment, support immune function, and enhance the absorption of nutrients. The activity of lactic acid bacillus refers to its ability to metabolize carbohydrates (like sugars) and produce lactic acid as a byproduct. This activity is a measure of how effectively the bacteria can perform its functions, such as fermentation and promoting gut health. #bacilluscoagulans #enzymes #probioticstrains #foodindustry #pharmaceuticals #nutraceuticals #healthsupplements #guthealth #goodbacteria #immunesystem #immunity #lacticacidbacillus Contact us for more details...!

#microbiome #metabolism #food #nutrition https://lnkd.in/egUijHui Summary One of the key modes of #microbial #metabolism occurring in the gut microbiome is #fermentation. This energy-yielding process transforms common macromolecules like polysaccharides and amino acids into a wide variety of chemicals, many of which are relevant to microbe-microbe and microbe-host interactions. Analogous transformations occur during the production of fermented foods, resulting in an abundance of bioactive metabolites. In foods, the products of fermentation can influence food safety and preservation, nutrient availability, and palatability and, once consumed, may impact immune and metabolic status, disease expression, and severity. Human signaling pathways perceive and respond to many of the currently known fermented food metabolites, though expansive chemical novelty remains to be defined. Here we discuss several aspects of fermented food-associated microbes and metabolites, including a condensed history, current understanding of their interactions with hosts and host-resident microbes, connections with commercial probiotics, and opportunities for future research on human health and disease and food sustainability.

BEEF PROTEIN PART 4 OF 10: Beef Protein & Muscle Mass The ability of dairy proteins, such as whey, to stimulate muscle growth in response to resistance training has long been established by numerous studies. More recently, the effectiveness of beef protein to stimulate muscle growth has been investigated with promising results. Sharp et al., compared the effects of beef protein isolate, chicken protein and whey protein concentrate on muscle mass in response to 8 weeks of resistance training. The results showed that all 3 protein sources produced significant increases in muscle in comparison to a carbohydrate placebo. Naclerio and colleagues conducted a double-blind randomised control trial, considered to be the ‘gold standard’ in research, to assess the effects of beef protein, whey protein and a carbohydrate supplement on body composition in response to 8 weeks of resistance training. The results showed that beef and whey protein produced significant and comparable increases in muscle mass, with no such effect observed for the carbohydrate supplement. These results were further confirmed by a review of 7 studies by Valenzuela and colleagues, which showed that whey and beef protein produced similar increases in lean body mass in response to resistance training. Click to Read the Full Article: https://lnkd.in/gfsXNrSJ

Science has revealed some of the mechanisms behind the positive effects of consuming fermented foods containing microorganisms and bioactive compounds on gastrointestinal health: ➡ Pathogen protection: Antimicrobial compounds called bacteriocins, produced during food fermentation, not only inhibit the growth of harmful bacteria in the gut but also enhance the integrity of the intestinal barrier, reducing the risk of infection and inflammation. ➡ Short-Chain Fatty Acids production: Derived from dietary fiber fermentation, SCFAs provide energy to colon cells and may help regulate immune function, reduce inflammation, and promote gut health, as shown in mouse models. ➡ Vitamin K boost: Fermented foods with increased vitamin K concentration may contribute to systemic and gut health by suppressing colonic tumor development, improving intestinal integrity, and inhibiting gut pathogens, as studied in animal models. Additional benefits can also arise from the removal of substances with limited tolerance or absorption for some individuals, such as: ➡ Lactose: Fermented dairy products like yogurts and aged cheeses have undetectable or reduced lactose content, making them suitable for those with lactose intolerance. Recently, yogurts have received a qualified health claim recognizing their association with a reduced risk of type 2 diabetes, according to limited scientific evidence. ➡ FODMAPs: Fermentation decreases fermentable carbohydrates, reducing digestive discomfort in some individuals. By leaving the dough to ferment with complex microbial communities or a specific strain such as Saccharomyces cerevisiae, the carbohydrate content can be reduced by 40-80% compared to unfermented flour. ➡ Phytic acid: Phytate traps some dietary minerals (iron, zinc, and calcium) and fermentation reduces the content of phytic acid, thereby improving the absorption of minerals. Embrace the power of #FermentedFoods for a healthier gut! https://lnkd.in/e6Q2HHrn

I am a big fan of fermented food, not only for the exceptional taste experience it offers but also many heath benefits that are nicely summarised in this article.

Last week, we launched the Elo GLP-1 muscle retention protein formula to help retain muscle and alleviate the common GLP-1 drug side effects. I've gotten many questions about the product and how it works. Let me answer some of the questions. Why did we develop the product? 15 million Americans take branded GLP-1 drugs like Ozempic, Mounjaro, and Wegovy, or compounded semaglutide for weight loss. Many of them experience side effects: > muscle mass loss > digestive issues > nutritional gaps Over the last 12 months, we developed a nutrition companion to help alleviate the side effects. What are the benefits of the GLP-1 protein? 1. Retain muscle: Adequate protein intake paired with resistance training supports muscle synthesis and repair, helping maintain muscle mass during weight loss. 2. Aid changes in digestion: Added probiotics and psyllium husk fiber support bowel movement changes, including constipation and diarrhea. 3. Cover nutritional gaps: Each scoop contains 15 vitamins and minerals to meet daily nutritional needs, especially when eating is challenging. 4. Electrolyte balance: Added electrolytes maintain fluid balance, support nerve and muscle function, reduce dehydration risks, and ensure proper cardiovascular and nervous system functioning. How to use the GLP-1 Protein? For optimal outcomes, we recommend using Elo GLP-1 Muscle Retention Protein Formula daily. Many Elo members take their GLP-1 Protein in the morning. You can blend your GLP-1 Protein with cold water, plant-based milk or add it to your favorite smoothie, yogurt, and oatmeal. It’s OK to take GLP-1 protein twice a day - once in the morning and then after your exercise.

Pioneering Study Reveals Baobab Fruit's Post-Digestion Benefits and Industrial Applications Authors: B. B. Ismail, M. Guo, Y. Pu + 6 more Publication Date: March 21, 2021 Abstract: The baobab fruit, scientifically known as Adansonia digitata, is gaining recognition not just for its nutritional value but also for its potential in medicinal and functional food industries. Our recent study explores the stability, bioaccessibility, and biological activities of baobab fruit polyphenolics after in vitro gastrointestinal digestion. Key Findings: Reduction and Resistance: While the total phenolic content and antioxidant capacity generally decreased after in vitro digestion, critical flavonoids like quercetin and proanthocyanidins exhibited high bioaccessibility. Significant Increases in Bioaccessibility: Baobab Fruit Shell (BFS): Post-gastric digestion, proanthocyanidins saw an increase in bioaccessibility by 173%. Baobab Fruit Pulp (BFP): Following intestinal digestion, the bioaccessibility of proanthocyanidin B2 and quercetin increased by 170% and 304%, respectively. Enzymatic Inhibition: All samples demonstrated over 50% inhibition of α-amylase and α-glucosidase, indicating potential for diabetes management. Implications for Industry: These findings underscore baobab’s potential as a key ingredient in developing functional foods aimed at improving health outcomes, particularly in managing blood sugar levels and oxidative stress. The bioaccessible phenolics in baobab can be leveraged in dietary supplements and nutraceuticals, providing a compelling case for food scientists and health care professionals to further explore baobab’s applications. Conclusion: Baobab fruit’s resilience in maintaining nutrient profiles post-digestion positions it as a promising component in the functional food industry. Its role in chronic disease management and wellness products can drive new developments in nutritional research and product development. Purchase Baobab: https://lnkd.in/e5PfAnzx

In our latest paper, we illustrated the interactive effects of dietary fiber solubility and supplemental lipid saturation on gastrointestinal fermentation patterns in different segments of the pig hindgut. We also showed that the degree of saturation of the dietary lipids influence dietary fiber fermentability and subsequently alter not only the production but also the absorption of Short Chain Fatty Acids in different sections of the hind gut (caecum and colon) in growing pigs. https://lnkd.in/gMmRTHPv

Enjoy our A2A2 yogurt educational video, folks! For the science enthusiasts, here’s an in-depth scientific explanation: The two main proteins in yogurt are casein and whey. Casein can be further divided into alpha, beta, and kappa caseins. The difference between A1 and A2 milk lies in their beta-casein proteins. Double A2A2 means that the bull and the cow carry the A2 gene. Around 8,000 years ago, a mutation in the beta-casein protein occurred in Holstein and Friesian cows. In 1993, scientists in New Zealand discovered that consuming milk from these cows might trigger an autoimmune response and contribute to type 1 diabetes in children. This variant was named A1 beta-casein, while the original form was termed A2 beta-casein. When proteins are ingested, they are broken down into amino acids. Beta-casein consists of 209 amino acids, but due to the historical mutation, one amino acid—proline—was replaced by histidine at position 67. This change weakens the bond in the peptide sequence between amino acids 66 and 68, making it more susceptible to digestion. When histidine breaks away from the peptide chain, it forms a fragment of seven amino acids known as beta-casomorphin-7 (BCM-7). Did you notice the word “morphine” in beta-casomorphin? Yes, that’s correct—it’s an opioid. Our immune system reacts to the presence of this opioid, leading to potential health effects. Here’s an interesting hypothesis: opioids can slow down waste elimination from the body, which may exacerbate lactose intolerance. The longer undigested lactose remains in the gastrointestinal tract, the greater the chances of fermentation, leading to digestive issues. Here is another way BCM-7 can affect people who suffer from Celiac disease. There is a connection between celiac disease, lactose intolerance, and dairy consumption. Celiac disease is an autoimmune disorder triggered by gluten, which damages the small intestine’s inner lining, particularly the villi—tiny projections responsible for nutrient absorption and enzyme production, including lactase (the enzyme that digests lactose). When the villi are damaged, lactase production decreases, leaving lactose undigested. Additionally, a compromised intestinal wall may become “leaky,” allowing BCM-7 to enter the bloodstream. BCM-7 can also cross the blood-brain barrier, potentially affecting neurological functions. Trimona yogurt is produced with milk from 100% A2A2-tested cows. It has been associated with improved digestive health, with consumers reporting fewer complaints. This reinforces the importance of A2 milk in promoting better digestion and overall well-being.

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