The structure and diversity of human gut microbiota are directly related to diet, though less is known about the influences of ethnicity and diet-related behaviors, such as fasting (intermittent caloric restriction). In this study, we investigated whether fasting for Ramadan altered the microbiota in Chinese and Pakistani individuals. Using high-throughput 16S rRNA gene sequencing and self-reported dietary intake surveys, we determined that both the microbiota and dietary composition were significantly different with little overlap between ethnic groups. Principal Coordinate Analyses (PCoA) comparison of samples collected from both groups before and after fasting showed partial separation of microbiota related to fasting in the Pakistani group, but not in the Chinese group. Measurement of alpha diversity showed that Ramadan fasting significantly altered the coverage and ACE indices among Chinese subjects, but otherwise incurred no changes among either group. Specifically, Prevotella and Faecalibacterium drove predominance of Bacteroidetes and Firmicutes in the Pakistani group, while Bacteroides (phylum Bacteroidetes) were the most prevalent among Chinese participants both before and after fasting. We observed significant enrichment of some specific taxa and depletion of others in individuals of both populations, suggesting that fasting could affect beta diversity. Notably, Dorea, Klebsiella, and Faecalibacterium were more abundant in the Chinese group after fasting, while Sutterella, Parabacteroides, and Alistipes were significantly enriched after fasting in the Pakistani group. Evaluation of the combined groups showed that genera Coprococcus, Clostridium_XlV, and Lachnospiracea were all significantly decreased after fasting. Analysis of food intake and macronutrient energy sources showed that fat-derived energy was positively associated with Oscillibacter and Prevotella, but negatively associated with Bacteroides. In addition, the consumption of sweets was significantly positively correlated with the prevalence of Akkermansia. Our study indicated that diet was the most significant influence on microbiota, and correlated with ethnic groups, while fasting led to enrichment of specific bacterial taxa in some individuals. Given the dearth of understanding about the impacts of fasting on microbiota, our results provide valuable inroads for future study aimed at novel, personalized, behavior-based treatments targeting specific gut microbes for prevention or treatment of digestive disorders.

Cereals are a part of the grass family named Gramineae. They grow dried, single-seeded fruits termed grains, consisting of seed and a fruit coat (pericarp). The grain itself contains the endosperm, embryo (germ), nuclear epidermis, and also the coat of the seed. Chemical compositions of cereals are put into the cell walls or even other barriers in components isolated from each other (Delcour et al., 2010).Pulses have long been considered to be an excellent source of proteins, fiber, and antioxidant compounds, such as phenolic acids, flavonoids, and polyphenols, for their nutritious and healthpromoting attributes and also have a lower glycemic index (Hall et al., 2017). Therefore, in many food recipes formulated for the general public or in particular for special diets like vegetarian, and gluten-free, the pulse may be taken as an entirety and being used as an element.Additionally, the pulses consumed by consumers are unexplored by the prevalence of antinutrients, including trypsin inhibitors, phytic acid, and some indigestible oligosaccharides, that cause digestive distress (Hall et al., 2017). Last but not least, the presence of nonflavors can discourage the usage of pulses when used in food processing (Roland et al., 2017).In this regard, many processes have been implemented to pulsessuch as soaking, extrusion, dehulling, and fermentation-in the light of scientific proof to suggest an increased intake of pulses to boost the health (Patterson et al., 2017). Sprouting is very common in the

This study was planned to investigate the effect of replacing milk fat with aloe vera gel addition on yogurt quality. Purposely, yogurt was prepared with different concentration of aloe vera gel and coded as AGY0, = Control (3.5% fat and no AG), AGY1 = (1% fat and 1% AG), AGY2 = (1% fat and 2% AG), AGY3 = (1% fat and 3% AG), AGY4 = (2% fat and 1% AG), AGY5 = (2% fat and 2% AG), and AGY6 = (2% fat and 3% AG). Aloe vera gel yogurt was analyzed for physicochemical, microbial, and sensory characteristics with defined interval (0, 7th, 14th, and 21st) days. All attributes of the yogurt were significantly (0.05) affected by the addition of aloe vera gel. Results showed that the pH (4.6–4.05), viscosity (46.4–4.3), WHC (32.8%–26.1%), fat (0.9%–3.48%), protein (3.14%–3.36%), lactose (4.07%–4.23%), ash (0.48%–0.63%), total solids (11.08%–17.18%), SNF (7.69‐l5.21%), and TPC (2.36 × 107 to 1.02 × 107 CFU/ml) values of yogurt samples decreased with storage time. However, acidity and syneresis of yogurt increased with the passage of time ranging from 1.12%–1.67% and 0.9–5 ml, respectively. In conclusion, aloe vera improved the texture of the yogurt which leads to higher consumer acceptability. Addition of 3% aloe vera to 1% fat (AGY3) containing buffalo milk yogurt was found to best for physicochemical as well as organoleptic characteristics as well as organoleptic characteristics.

Encapsulation technology is gaining attention across the world owing to its promising protection of active ingredients under hostile conditions. Various wall materials are used in the encapsulation of these sensitive ingredients. However, the legume proteins (LPs) are emerging and unique carriers for the delivery of bioactive owed to their biocompatibility, film formation and functional attributes. Legume proteins loaded with active ingredients can be used for the development of various functional foods. Modification strategies are making the legume proteins effective wall materials against various hostile conditions for the protection of probiotics and other sensitive ingredients. The present review describes the promising potential of legumes for the protection of active ingredients. Additionally, the effect of various modification processes on the functional properties of legumes has been reviewed.

Fermented dairy products have long been known to be a significant component of our nutritious diet, and their therapeutic properties have been recognized since ancient civilization. Evidence suggests that fermented dairy products were produced from about 10,000 BC. Fermentation involves the natural functions of good microbes and their enzymes that can change food into nontoxic foodstuffs with pleasant aroma, taste, texture, and nutrients (Gadaga et al., 1999;Man & Xiang, 2021). A wide range of