ArticleFoods (Basel, Switzerland)2024
Impact of Lactic Acid Bacteria Fermentation Based on Biotransformation of Phenolic Compounds and Antioxidant Capacity of Mushrooms.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
11 citing papers in PubMed.
- Starter-Culture-Dependent Effects ofFoods (Basel, Switzerland) · 2026Article
- Mushroom-Derived Phenolic Compounds as Emerging Prebiotic-like Modulators of Gut Microbiota, Intestinal Health, and Metabolism.Pharmaceuticals (Basel, Switzerland) · 2026Review
- Effects of controlled fermentation by Lactiplantibacillus plantarum PBS067 on Vitis vinifera L. leaf extract.Applied microbiology and biotechnology · 2026Article
- Catechin and Phenolic Profiles of Fermented Miang (Antioxidants (Basel, Switzerland) · 2026Article
- Genomic, metabolomic, and functional properties of probiotic lactic acid bacteria isolated from Indonesian stingless bee honey.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- Artificial intelligence-assisted optimization of Lentinula edodes extracts for enhanced bioactive profile and therapeutic potential.Scientific reports · 2026Article
- Structural and Metabolic Remodeling of Mixed Lactic Acid Bacteria-Fermented Wheat Germ and Its In Vitro and In Vivo Digestive Stability.Foods (Basel, Switzerland) · 2026Article
- Fermentation-Induced Changes in Phytochemical Composition and Pharmacological Activities ofDrug design, development and therapy · 2026Review
- Valorization of Mushroom Residues for Functional Food Packaging.International journal of molecular sciences · 2025Review
- Biotransformation by beta glucosidase enhances anti inflammatory metabolites in licorice using untargeted metabolomics.NPJ science of food · 2025Article
- Effects of Lactic Acid Bacteria Fermentation on the Release and Biotransformation of Bound Phenolics in Ma Bamboo Shoots (Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mushrooms contain phenolic compounds that possess health-promoting properties, including antioxidant effects. However, the low solubility and form of phenolic compounds affect their bioactivity and bioaccessibility. To overcome this limitation, our study investigates the fermentation of mushrooms to increase their free phenolic content and enhance their bioactivity. Our research focused on the impact of fermentation on both free and bound phenolic fractions (FPs and BPs, respectively) in
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.