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References from Lactic acid bacteria fermentation drives metabolic remodeling to enhance anti-hyperuricemic potential and flavor quality of Portulaca oleracea juice. Local targets link to admitted publications; unresolved targets remain external evidence.
Chemical changes of potential probiotic Lactiplantibacillus plantarum and Lactobacillus pentosus starter cultures in natural Gemlik type black olive fermentation
10.1016/j.foodchem.2023.137472 · 2024 · External reference
Quality improvement of Zhayu, a fermented fish product in China: Effects of inoculated fermentation with three kinds of lactic acid bacteria
10.3390/foods11182756 · 2022 · External reference
Advances in xanthine oxidase inhibition: A review of potential bioactive synthetic compounds
10.1002/ardp.70079 · 2025 · External reference
Natural product and natural product derived drugs in clinical trials
10.1039/c4np00064a · 2014 · External reference
Oleraceins from Portulaca oleracea leaves: Quali-quantitative determination and antioxidant potential
10.1016/j.crfs.2025.100992 · 2025 · External reference
Stevia rebaudiana leaves fermented by Lactobacillus plantarum exhibit resistance to microorganisms and cancer cell lines in vitro: A potential sausage preservative
10.1016/j.foodchem.2023.137187 · 2024 · External reference
Urate-lowering effect of delphinidin-3-glucoside in red kidney beans via binding to the FAD site of the XO enzyme
10.1016/j.jare.2025.04.022 · 2026 · External reference
Tricarboxylic acid (TCA) cycle intermediates: Regulators of immune responses
10.3390/life11010069 · 2021 · External reference
Lactic acid bacteria fermentation: A novel and promising pathway to lower the uric acid production of seaweed food (Porphyra haitanensis)
10.1016/j.ijfoodmicro.2025.111277 · 2025 · External reference
Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
10.1016/j.foodchem.2022.135155 · 2023 · External reference
Soy consumption and serum uric acid levels: A systematic review and meta-analysis
10.3389/fnut.2022.975718 · 2022 · External reference
L-gulono-γ-lactone oxidase, the key enzyme for L-ascorbic acid biosynthesis
10.3390/cimb46100657 · 2024 · External reference
Enhancement of highland barley nutrition and flavor via liquid fermentation with Hirsutella sinensis and multi-strains synergistic fermentation
10.1016/j.ifset.2025.104059 · 2025 · External reference
Food oxalates: Occurrence in the food system and advances in technologies for reduction, detection, and quantification
10.1111/1541-4337.70212 · 2025 · External reference
Biocatalysis at its finest: Bacillus paralicheniformis produces 4-vinylphenol with potent biological activities
10.1016/j.bcab.2023.102842 · 2023 · External reference
Redundant and scattered genetic determinants for coumarin biodegradation in Pseudomonas sp. strain NyZ480
10.1128/aem.01109-23 · 2023 · External reference
An integrative pharmacology-based approach for evaluating the potential effects of purslane seed in diabetes mellitus treatment using UHPLC-LTQ-Orbitrap and TCMIP V2.0
10.3389/fphar.2020.593693 · 2021 · External reference
Ameliorative effects of Portulaca oleracea L. (purslane) on the metabolic syndrome: A review
10.1016/j.jep.2022.115672 · 2022 · External reference
A microbiota-derived metabolite, 3-phenyllactic acid, prolongs healthspan by enhancing mitochondrial function and stress resilience via SKN-1/ATFS-1 in C. Elegans
10.1038/s41467-024-55015-1 · 2024 · External reference
Fermentation transforms the phenolic profiles and bioactivities of plant-based foods
10.1016/j.biotechadv.2021.107763 · 2021 · External reference
Assessment of quality differences between wild and cultivated fruits of Rosa roxburghii Tratt
10.1016/j.lwt.2024.116300 · 2024 · External reference
Co-fermentation of Lactiplantibacillus and Streptocccusccus enriches the key-contribution volatile and non-volatile components of jujube juice
10.1016/j.foodres.2024.115093 · 2024 · External reference
Enhancing bioactive and sensory attributes of ginger-apple juice by fermentation with different lactic acid bacteria
10.1016/j.fbio.2026.109110 · 2026 · External reference
Nutritional values, bioactive compounds and health benefits of purslane (Portulaca oleracea L.): A comprehensive review
10.26599/fshw.2022.9250203 · 2024 · External reference
Structure–activity relationship of coumarin derivatives on xanthine oxidase-inhibiting and free radical-scavenging activities
10.1016/j.bcp.2007.11.023 · 2008 · External reference
Study on the differences of metabolites and their bioactivities of Lithocarpus under different processing methods
10.1016/j.fbio.2023.102817 · 2023 · External reference
Magnetic field-driven regulation of bioactive metabolites and metabolic enzyme inhibition in Sanghuangporus vaninii
10.3390/antiox15040406 · 2026 · External reference
Biosynthesis and regulatory mechanisms of plant flavonoids: A review
2025 · External reference
Cooking african pumpkin leaves (Momordica balsamina L.) by stir-frying improved bioactivity and bioaccessibility of metabolites—Metabolomic and chemometric approaches
10.3390/foods10112890 · 2021 · External reference
Natural compounds with xanthine oxidase inhibitory activity: A review
10.1111/cbdd.13437 · 2019 · External reference
Effect of Lactobacillus plantarum and Lactobacillus acidophilus fermentation on antioxidant activity and metabolomic profiles of loquat juice
10.1016/j.lwt.2022.114104 · 2022 · External reference
Effects of Lactobacillus fermentum GD01 fermentation on the nutritional components and flavor substances of three kinds of bean milk
10.1016/j.lwt.2023.115006 · 2023 · External reference
Antioxidant and hypolipidemic activities of cinnamic acid derivatives
10.3390/molecules28186732 · 2023 · External reference
Nutraceutical health benefit and safety utility of Portulaca oleracea: A review focus on neuroendocrine function
10.1016/j.ctmp.2024.200168 · 2024 · External reference
Organic acids production from lactic acid bacteria: A preservation approach
10.1016/j.fbio.2022.101615 · 2022 · External reference
Secondary metabolite profiles and bioactivities of red raspberry juice during fermentation with Wickerhamomyces anomalus
10.1016/j.lwt.2023.115706 · 2024 · External reference
Dairy propionibacteria: Versatile probiotics
10.3390/microorganisms5020024 · 2017 · External reference
Lactic acid bacteria fermentation improves the physicochemical properties, bioactivity, and metabolic profiles of lychee pulp
2026 · External reference
Enhancing functional properties and analysis of sugar and metabolite composition of Hylocereus megalanthus juice through Bifidobacterium fermentation
2025 · External reference
Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation
10.1016/j.foodchem.2023.136146 · 2023 · External reference
Spontaneous fermentation tunes purine metabolism of tomato by modifying bacterical diversity: Based on metabonomics and microbiomics
10.1016/j.lwt.2023.115486 · 2024 · External reference
Evaluation of bioactive compounds and chemical elements in herbs: Effectiveness of choline chloride-based deep eutectic solvents in ultrasound-assisted extraction
10.3390/molecules30020368 · 2025 · External reference
Metabolomic profiling of Piper sarmentosum Roxb. extracts reveals potent xanthine oxidase inhibition and anti-inflammatory effects
10.1016/j.jep.2025.120499 · 2026 · External reference
Insight into the formation mechanism of umami taste in traditional Chinese soybean paste: A review
10.1016/j.lwt.2025.117896 · 2025 · External reference
Characterizing metabolites and biotransformation in lactic acid bacteria fermented millennium cherry tomato juice using integrated analytical tools
2025 · External reference
Main characteristic metabolites with xanthine oxidase inhibitory activities from Yunnan Coffea arabica husks
2026 · External reference
Tyrosine metabolic reprogramming coordinated with the tricarboxylic acid cycle to drive glioma immune evasion by regulating PD-L1 expression
10.1002/ibra.12107 · 2023 · External reference
Adventitious root culture of Lessertia frutescens for the production of triterpenoid saponins and polysaccharides
10.1016/j.jbiotec.2023.12.007 · 2024 · External reference
The effect of aspergillus cristatus fermentation on cold-region mulberry leaf tea: Functional properties, sensory quality, and metabolite composition
10.1016/j.fbio.2025.107151 · 2025 · External reference
Solvents effect on phenolics, iridoids, antioxidant activity, antibacterial activity, and pancreatic lipase inhibition activity of noni (Morinda citrifolia L.) fruit extract
10.1016/j.foodchem.2021.131989 · 2022 · External reference
Metabolism characteristics of lactic acid bacteria and the expanding applications in food industry
2021 · External reference
A study of the interaction between xanthine oxidase and its inhibitors from Chrysanthemum morifolium using computational simulation and multispectroscopic methods
10.3390/metabo13010113 · 2023 · External reference
Investigating the influence of different umami tastants on brain perception via scalp-electroencephalogram
10.1021/acs.jafc.2c01938 · 2022 · External reference
Spectroscopic relationship between XOD and TAOZHI total polyphenols based on chemometrics and molecular docking techniques
10.3390/molecules29184288 · 2024 · External reference
Molecular mechanisms of Lycii Fructus (goji berries) against xanthine dehydrogenase in hyperuricemia management: Integrating computational, metabolomic, and experimental approaches
10.1016/j.foodres.2025.115926 · 2025 · External reference
Characterization of strawberry purees fermented by Lactobacillus spp. based on nutrition and flavor profiles using LC-TOF/MS, HS-SPME-GC/MS and E-nose
10.1016/j.lwt.2023.115457 · 2023 · External reference
Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage
10.3389/fpls.2024.1529127 · 2024 · External reference
The impact of Levilactobacillus brevis YSJ3 and Lactiplantibacillus plantarum JLSC2-6 co-culture on gamma-aminobutyric acid yield, volatile and non-volatile metabolites, antioxidant activity, and bacterial community in fermented cauliflower byproducts
10.1016/j.foodchem.2023.137169 · 2024 · External reference
Acetobacter sp. improves the undesirable odors of fermented noni (Morinda citrifolia L.) juice
10.1016/j.foodchem.2022.134126 · 2023 · External reference
Molecular mechanisms of the chemical constituents from anti-inflammatory and antioxidant active fractions of Ganoderma neo-japonicum Imazeki
10.1016/j.crfs.2023.100441 · 2023 · External reference
Review of the efficacy and mechanisms of traditional Chinese medicines as a therapeutic option for ionizing radiation induced damage
2021 · External reference
Network pharmacology combined with experimental validation to investigate the mechanism of the anti-hyperuricemia action of Portulaca oleracea extract
10.3390/nu16203549 · 2024 · External reference
Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan
10.1016/j.foodres.2023.113547 · 2023 · External reference