Lacticaseibacillus casei- and Bifidobacterium breve-fermented red pitaya promotes beneficial microbial proliferation in the colon

Li Cao, Mengxi Wan, Zhixing Xian, Yongqiang Zhou, Lihong Dong, Fei Huang and Dongxiao Su

Food Funct., 2024, 15, 9434
DOI: 10.1039/D4FO02352H

Health effects of polyphenols combined with bacteria from the perspective of gut microbiota

Yuhan Li, Xinke Nie, Chen Liu, Qiqiong Li, Shaoping Nie and Mingyong Xie

Food Bioscience, 2025, 74, 107930
DOI: 10.1016/j.fbio.2025.107930

Effect of Lactobacillus plantarum 1243 fermentation on quality properties and metabolome of Aronia melanocarpa (Michx.) elliott juice

Minjun Liu, Yingyan Fang, Ruihan Chen, Minyu Cai, Xiaoping Yang, Ziying Fang, Xiang Fang and Sashuang Dong

Food Chemistry: X, 2025, 29, 102706
DOI: 10.1016/j.fochx.2025.102706

Lactic acid bacterial fermentation as a biotransformation strategy to enhance the bioavailability of phenolic antioxidants in fruits and vegetables: A comprehensive review

Indeewarie Hemamali Dissanayake, Wahida Tabassum, Muhammad Alsherbiny, Dennis Chang, Chung Guang Li and Deep Jyoti Bhuyan

Food Research International, 2025, 209, 116283
DOI: 10.1016/j.foodres.2025.116283

Lychee Fermented by Mixed Probiotic Strains Alleviates D-Galactose-Induced Skeletal Muscle and Intestinal Aging in Mice

Huixian Han, Jin Tao, Xiaoyue Bai, Yizhi Jing, Zhengyuan Zhai, Junjie Luo, Wanxiang Zhang, Dan Gan and Yanling Hao

Foods, 2025, 14, 3684
DOI: 10.3390/foods14213684

Ultrasonic/enzymatic extraction, characteristics and comparison of leechee peel polysaccharide

Yijie Wang, Gangliang Huang and Hualiang Huang

Ultrasonics Sonochemistry, 2024, 108, 106948
DOI: 10.1016/j.ultsonch.2024.106948

Development of Fermented Peach–Apricot Mixed Juice and Study of Its Storage Stability

Shun Lv, Yao Zhao, Zeping Yang, Xiaolu Liu, Ruoqing Liu, Mingshan Lv and Liang Wang

Foods, 2025, 14, 3128
DOI: 10.3390/foods14173128

Lactic acid bacteria fermentation improves the physicochemical properties, bioactivity, and metabolic profiles of lychee pulp

Yajie Ruan, Yaru Chen, Jing Wang, Kaiqi Zheng, Shaohui Zhu, Qianqian Guan, Tao Xiong and Mingyong Xie

Food Chemistry: X, 2026, 34, 103535
DOI: 10.1016/j.fochx.2026.103535

Unveiling biotransformation of free flavonoids into phenolic acids and Chromones alongside dynamic migration of bound Phenolics in Lactobacillus-fermented lychee pulp

Guitao Huang, Mingwei Zhang, Shuai Zhang, Jidongtian Wang, Ruifen Zhang, Lihong Dong, Fei Huang, Dongxiao Su and Mei Deng

Food Chemistry, 2024, 457, 140115
DOI: 10.1016/j.foodchem.2024.140115

Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults

Bianca Beatriz Torres de Assis, Tatiana Colombo Pimentel, Hubert Vidal, Marcos dos Santos Lima, Mércia de Sousa Galvão, Marta Suely Madruga, Melline Fontes Noronha, Lucélia Cabral and Marciane Magnani

Food Research International, 2024, 186, 114403
DOI: 10.1016/j.foodres.2024.114403

Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products

Xiaohua Yang, Jiaqi Hong, Linhao Wang, Changyu Cai, Huanping Mo, Jie Wang, Xiang Fang and Zhenlin Liao

Fermentation, 2024, 10, 48
DOI: 10.3390/fermentation10010048

Fermented Astragalus Powder, a New Potential Feed Additive for Broilers to Improve the Growth Performance and Health

Songwei Han, Guowei Xu, Kang Zhang, Saad Ahmad, Lei Wang, Fubin Chen, Jiahui Liu, Xueyan Gu, Jianxi Li and Jingyan Zhang

Animals, 2024, 14, 1628
DOI: 10.3390/ani14111628

Akkermansia muciniphila Growth Promoted by Lychee Major Flavonoid through Bacteroides uniformis Metabolism

Shuying Tang, Canhua Xu, Yongqiang Zhou, Yingbin Shen, Qingzhu Zeng and Dongxiao Su

J. Agric. Food Chem., 2024, 72, 24552
DOI: 10.1021/acs.jafc.4c07429

Untargeted metabolomics reveals flavor and metabolic changes in mixed Lactobacillus-fermented black mulberry juice

Mingshan Lv, Xiaolu Liu, Ruoqing Liu, Aihemaitijiang Aihaiti, Jingyang Hong, Li Zheng, Jun Xing, Yincang Cui and Liang Wang

Food Chemistry: X, 2025, 27, 102367
DOI: 10.1016/j.fochx.2025.102367

Recent progress in promoting the bioavailability of polyphenols in plant-based foods

Merve Tomas, Yuxi Wen, Wei Liao, Lizhu Zhang, Chao Zhao, David Julian McClements, Elifsu Nemli, Mustafa Bener, Resat Apak and Esra Capanoglu

Critical Reviews in Food Science and Nutrition, 2025, 65, 2343
DOI: 10.1080/10408398.2024.2336051

Unlocking the potential of fermented beetroot ketchup: Enhancing polyphenol recovery and gut microbiota interactions

Kübra Küçükgöz, Koen Venema, Franklin Chamorro, Lucía Cassani, Pauline Donn, Miguel A. Prieto and Monika Trząskowska

Food Chemistry, 2025, 463, 141141
DOI: 10.1016/j.foodchem.2024.141141

Fermentation of Amazonian fruit pulp (bacaba) with distinct probiotics: Impacts on chemical composition, bioaccessibility, and effects on human intestinal microbiota

Bianca Beatriz Torres de Assis, Lucélia Cabral, Francyeli Araújo Silva, Jaqueline de Araújo Bezerra, Melline Fontes Noronha, Hubert Vidal, Marcos dos Santos Lima, Tatiana Colombo Pimentel and Marciane Magnani

Food Research International, 2025, 209, 116326
DOI: 10.1016/j.foodres.2025.116326

Revolutionizing Fermented Foods by Harnessing Lactobacillus plantarum for Low-Sugar, High-Nutrient Lychee Products

Huaqiang Li, Feifei Wu, Rujia Xin, Xiaoyu Li, Yongping Xu and Lili Wang

Applied Food Research, 2025, 5, 101279
DOI: 10.1016/j.afres.2025.101279

Fecal microbiota transplantation promotes hair growth through gut microbiome and metabolic regulation

Yangyang Tian, Wenxia Jin, Xianhua Jin, Yuhai Wang, Ronghui Wu, Ran Yu, Jinlan Jiang and Mingji Zhu

Life Sciences, 2025, 379, 123887
DOI: 10.1016/j.lfs.2025.123887

Analysis of the antioxidant efficacy substances in fermented black mulberry juice and their preventive effects on oxidative stress in C2C12 cells

Mingshan Lv, Xiaolu Liu, Ruoqing Liu, Aihemaitijiang Aihaiti, Jingyang Hong, Li Zheng, Jun Xing, Yincang Cui and Liang Wang

Food Chemistry, 2025, 473, 142988
DOI: 10.1016/j.foodchem.2025.142988

Thermally-driven phenolic remodeling in probiotic-fermented red-fleshed pitaya: A dual-strain comparative study via untargeted UPLC-ESI-QTOF-MS/MS profiling

Jiahao Chen, Mengxi Wan, Jiani Pan, Zhixing Xian, Yongqiang Zhou, Fei Huang, Dongxiao Su and Lihong Dong

Food Research International, 2025, 221, 117291
DOI: 10.1016/j.foodres.2025.117291

Butyric acid generation from kidney beans mediated by gut microbiota based on the butyryl-CoA:acetate CoA-transferase pathway

Jiqiang Weng, Yong Zhu, Anyan Wen and Likang Qin

Food Bioscience, 2024, 57, 103520
DOI: 10.1016/j.fbio.2023.103520

A mini-review on health benefits and modulation of the gut microbiota by fermented fruit juices using lactic acid bacteria

Luciana Gabriela Ruiz Rodríguez, Micaela Pescuma, Carina Van Nieuwenhove and Fernanda Mozzi

Food Bioscience, 2025, 74, 108011
DOI: 10.1016/j.fbio.2025.108011

Strain-specific metabolic variations in polyphenols and saccharides during lychee fermentation

Shilan Wang, Yun Chen, Jie Pan, Jiani Pan, Yongqiang Zhou, Lihong Dong, Fei Huang and Dongxiao Su

Journal of Food Composition and Analysis, 2025, 148, 108485
DOI: 10.1016/j.jfca.2025.108485

Enhanced Akkermansia muciniphila proliferative activation by novel lychee pulp phenolics metabolism pathway of Bacteroides uniformis

Canhua Xu, Lei Lei, Guitao Huang, Yongqiang Zhou, Yingbin Shen, Qingzhu Zeng and Dongxiao Su

Journal of Future Foods, 2025
DOI: 10.1016/j.jfutfo.2025.10.031

Types of polyphenolic compounds in cereals and their microbial transformation

Xiangcheng Zhao, Jiayan Zhang, Chenxi Lu, Yuancui Zi and Xiang Xiao

Food Bioscience, 2025, 74, 107757
DOI: 10.1016/j.fbio.2025.107757

Improving the Bioactivities of Apricot Kernels Through Fermentation: Investigating the Relationship Between Bioactivities, Polyphenols, and Amino Acids Through the Random Forest Regression XAI Approach

Zhiyu Zhao, Kevin Kantono, Rothman Kam, Thao T. Le, Eileen Kitundu, Tony Chen and Nazimah Hamid

Foods, 2025, 14, 845
DOI: 10.3390/foods14050845

Beneficial effects of Ribes nigrum L. polyphenols on yogurt: Sensory quality, probiotic proliferation, pathogen inhibition and bioactivity

Yu Yang, Heran Liu, Meimei Zhao, Peng Guo and Jingwen Bai

Food Research International, 2026, 230, 118596
DOI: 10.1016/j.foodres.2026.118596

Effects of Latilactobacillus delbrueckii fermentation on the bioconversion and antioxidant capacity of phenolic compounds in quinoa sprouts

Qi Lei, Jiayang Wang, Qinglin Li, Jingyuan Li, Xiaoqian Wang, Nini Mao, Pengdong Sun, Ting Ding and Yang Deng

Food Bioscience, 2024, 59, 104190
DOI: 10.1016/j.fbio.2024.104190