Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential

Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria, usually L. bulgaricus and S. thermophilus, resulting in a thicker product with a longer shelf life. They are a nutrition-dense food, providing a good source of calcium, phosphorus, potassium, vitamin A, vitamin B2, and vitamin B12. Additionally, they deliver high biological value proteins and essential fatty acids. There is accumulating evidence suggesting that yoghurt and fermented milk consumption is related to a number of health advantages, including the prevention of osteoporosis, diabetes, and cardiovascular diseases, as well as the promotion of gut health and immune system modulation. This review aims at presenting and critically reviewing the beneficial effects from the consumption of probiotic fermented milks in human health, whilst revealing potential applications in the food industry

Early-Onset Hearing Loss in Mouse Models of Alzheimers Disease and Increased DNA Damage in the Cochlea.

There is considerable interest in whether sensory deficiency is associated with the development of Alzheimers disease (AD). Notably, the relationship between hearing impairment and AD is of high relevance but still poorly understood. In this study, we found early-onset hearing loss in two AD mouse models, 3xTgAD and 3xTgAD/Polβ+/-. The 3xTgAD/Polβ+/- mouse is DNA repair deficient and has more humanized AD features than the 3xTgAD. Both AD mouse models showed increased auditory brainstem response (ABR) thresholds between 16 and 32 kHz at 4 weeks of age, much earlier than any AD cognitive and behavioral changes. The ABR thresholds were significantly higher in 3xTgAD/Polβ+/- mice than in 3xTgAD mice at 16 kHz, and distortion product otoacoustic emission signals were reduced, indicating that DNA damage may be a factor underlying early hearing impairment in AD. Poly ADP-ribosylation and protein expression levels of DNA damage markers increased significantly in the cochlea of the AD mice but not in the adjacent auditory cortex. Phosphoglycerate mutase 2 levels and the number of synaptic ribbons in the presynaptic zones of inner hair cells were decreased in the cochlea of the AD mice. Furthermore, the activity of sirtuin 3 was downregulated in the cochlea of these mice, indicative of impaired mitochondrial function. Taken together, these findings provide new insights into potential mechanisms for hearing dysfunction in AD and suggest that DNA damage in the cochlea might contribute to the development of early hearing loss in AD

Prehistoric cereal foods of southeastern Europe: An archaeobotanical exploration

© 2018 The Authors This paper addresses for the first time a large body of archaeobotanical data from prehistoric Southeastern Europe, mostly published for the first time, that correspond to cereal food preparations. The evidence presented here comes from 20 sites situated in Greece and Bulgaria, spanning the Early Neolithic through to the Iron Age (7th millennium B.C.-1st millennium B.C.). The remains correspond to cereal fragments or agglomerations of fragments that resulted from ancient food preparation steps such as grinding, boiling, sprouting/malting, mixing in bread-like or porridge-like foodstuffs. The article builds on previous pilot studies and with the aid of stereomicroscopy and scanning electron microscopy offers a first classification and possible interpretations of the finds leading to the recipes that might have generated them. At the same time the article highlights the significance of retrieving and studying in depth such rare archaeobotanical finds, points out the interpretative problems stemming from such material and suggests ways forward to address similar archaeological finds in different parts of the world. The paper demonstrates the potential of the systematic study of cereal-based food remains, in our case prehistoric Southeastern Europe, to reveal a wide variability in cereal food transformation practices, suggestive of the interplay between available ingredients, cultural traditions and the complex interaction between society and environment.status: publishe

Prehistoric cereal foods of southeastern Europe: An archaeobotanical exploration

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