12 research outputs found
Insight of brain degenerative protein modifications in the pathology of neurodegeneration and dementia by proteomic profiling
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Physiotherapists’ Perspectives on the Threats Facing Their Profession in the Areas of Leadership, Burnout, and Branding: A Pan-Canadian Perspective from the Physio Moves Canada Project, Part 3
No full textIntegrated Analytical Framework for the Development of Artificial Intelligence-Based Medical Devices
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Hypomorphic mutations identified in the candidate Leber congenital amaurosis gene CLUAP1
No full textClosing the Gap between Knowledge and Clinical Application: Challenges for Genomic Translation
No full textUnderstanding women’s, caregivers’, and providers’ experiences with home-based records: A systematic review of qualitative studies
No full textFermented dairy products
No full textThe microbiota of fermented dairy products contributes to the safety, flavor, and organoleptic qualities of the products. Moreover, metabolites obtained from the fermentation process enhance the milk nutritive value and digestibility, whereas dairy microorganisms could be the perfect carriers for reseeding the gut microbiota. The structural food matrix of fermented milk facilitates the delivery of viable microorganisms to the intestinal tract. Fermented dairy products may be beneficial to human health by improving lactose intolerance symptoms and for the production of bioactive compounds such as vitamins, gamma-amino butyric acid, exopolysaccharides, and bioactive peptides, among others. Also, fermented dairy products contribute to the modulation of the gut microbiota and the prevention of infections, inflammation, and cardiometabolic diseases. Furthermore, fermented dairy products constitute the hallmark of probiotics supply in the food market.This work was supported by the Spanish Ministry (Project AGL2016-75951-R), CDTI (INDEKA IDI-20190077) and CYTED (Project P917PTE0537/PCIN-2017-075).Peer reviewe
