In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.

QR Code

In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.

This study is an in-vitro investigation of the health-promoting properties of fermented whole-grain lupin, quinoa and wheat, using 72 h solid-state fermentation by Lactobacillus reuteri K777 and Lb. plantarum K779. Antiproliferative activity against Caco-2 and MCF-7 cancer cell lines (tumour cell li...

Full description

Bibliographic Details
Main Authors:	Ayyash, M., Johnson, Stuart, Liu, S., Mesmari, N., Dahmani, S., Al Dhaheri, A., Kizhakkayil, J.
Format:	Journal Article
Published:	Elsevier BV 2019
Online Access:	http://hdl.handle.net/20.500.11937/72853

Similar Items

Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In-vitro investigations
by: Ayyash, M., et al.
Published: (2018)

Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread
by: Villarino, Casiana Blanca Jucar, et al.
Published: (2015)

The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality
by: Villarino, C., et al.
Published: (2014)

Enzymatic Production Of Sago Starch Oligosaccharides And Their Fermentation By Lactobacillus SPP
by: Rashid, Rinani Shima Abd.
Published: (2011)

The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics
by: Villarino, Casiana, et al.
Published: (2014)

Phytochemical composition and bioactivities of lupin: A review
by: Khan, M., et al.
Published: (2015)

Effect of adherent Lactobacillus spp. on in vitro adherence of salmonellae to the intestinal epithelial cells of chicken
by: Jin, Li Zhi, et al.
Published: (1996)

Lupins: Their Unique Nutritional and Health-Promoting Attributes
by: Johnson, Stuart, et al.
Published: (2017)

Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins
by: Rumiyati, R., et al.
Published: (2015)

Comparative analysis of Lactobacillus spp. fermentation in five fruit drinks: impacts on lactic acid production and cell viability
by: Nurhazwani Sa’aid,, et al.
Published: (2025)

Enhancement of nutritive value of palm kernel cake by solid state fermentation with Lactobacillus plantarum
by: Murad, N. Z., et al.
Published: (2015)

In vitro study of postbiotics from Lactobacillus plantarum RG14 on rumen fermentation and microbial population
by: Wan Ibrahim, Izuddin, et al.
Published: (2018)

Octenylsuccinate quinoa starch granule-stabilized pickering emulsion gels: preparation, microstructure and gelling mechanism
by: Li, Songnan, et al.
Published: (2019)

The effect of germination and food processing on the concentration and activity of bioactive compounds in Australian Sweet Lupin
by: Rumiyati
Published: (2010)

Reverse phase HPLC method for detection and quantification of lupin seed ?-conglutin
by: Mane, S., et al.
Published: (2017)

Exogenous application of moringa leaf extract improves growth, biochemical attributes, and productivity of late-sown quinoa
by: Rashid, Nabila, et al.
Published: (2021)

Isolation and characterization of Lactobacillus spp. from kefir samples in Malaysia
by: Talib, Noorshafadzilah, et al.
Published: (2019)

Isolation and identification of Lactobacillus spp. from kefir samples in Malaysia
by: Talib, Noorshafadzilah, et al.
Published: (2019)

Effects Of Lactobacillus Spp. Against Vaginal Candidiasis In Pregnant Women
by: Ang, Xin Yee
Published: (2022)

Extrusion cooking increases soluble dietary fibre of lupin seed coat
by: Zhong, L., et al.
Published: (2019)

Lupin seed γ-conglutin: Extraction and purification methods - A review
by: Mane, Sharmilee, et al.
Published: (2018)

Antidiabetic effects and mechanisms of action of γ-conglutin from lupin seeds
by: Tapadia, Mrunmai, et al.
Published: (2021)

Antioxidant and insulin-like properties of extracts from wheat grains fermented by selected indigenous ganoderma spp. / Sarasvathy Subramaniam
by: Subramaniam, Sarasvathy
Published: (2013)

Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk
by: Dabaj, Fatma K., et al.
Published: (2020)

Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta
by: Khan, I., et al.
Published: (2014)

Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time
by: Wickramasinghe, Niranjani Priyadarshani
Published: (2017)

Optimized fermented lupin (Lupinus angustifolius) inclusion in juvenile barramundi (Lates calcarifer) diets
by: Vo, B.V., et al.
Published: (2015)

Isolation and foaming functionality of acid-soluble protein from lupin (Lupinus angustifolius) kernels
by: Wong, A., et al.
Published: (2013)

Optimizing media of lactobacillus rhamnosus for lactic acid fermentation
by: Mel, Maizirwan, et al.
Published: (2008)

Butterfly pea flower-infused quinoa starch film as a pH indicator for shellfish freshness assessment
by: Mohammad Rashedi, Ismail Fitry, et al.
Published: (2024)

In vitro evaluation of PKE prebiotic on lactobacillus SP
by: Chen, Wei Li, et al.
Published: (2013)

The Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads
by: Villarino, Casiana Blanca Jucar, et al.
Published: (2015)

The Effects of Cassava on Lupine, Peanut and Velvet Bean Red Oncom Fermentation Using Neurospora sitophila
by: Cornelia, M., et al.
Published: (2012)

Media screening of lactic acid fermentation using Lactobacillus rhamnosus
by: Abdul Karim, Mohd Ismail, et al.
Published: (2006)

Media screening of Lactobacillus rhamnosus fermentation for lactic acid production
by: Abdul Karim, Mohamed Ismail, et al.
Published: (2011)

Optimization of media for lactobacillus rhamnosus fermentation for lactic acid production
by: Mel, Maizirwan, et al.
Published: (2011)

Efect of pO2 level on the Fermentation of Lactobacillus rhamnosus
by: Mel, Maizirwan, et al.
Published: (2011)

Lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal
by: Aljuobori, Ahmed, et al.
Published: (2014)

Variations of soymilk components during fermentation by Lactobacillus and Bifidobacterium strains
by: Elghali, Salma, et al.
Published: (2014)

Identification of new metribuzin-tolerant wheat (Triticum spp.) genotypes
by: Bhoite, R., et al.
Published: (2017)