Short-chain fatty acids (SCFAs) are the main metabolites produced by bacterial fermentation
of dietary fibre in the gastrointestinal tract. The absorption of SCFAs is mediated by substrate …

Fatty acids (FAs) have emerged as a potential alternative to conventional antibiotics. Since
many microbes respond differently to a variety of natural and synthetic FAs, substantial …

Anaerobic fermentation-based technologies are used for treating organic residues, and
producing high value-added products, such as solvents, gases, and organic acids. Among …

Salcaprozate sodium (SNAC) and sodium caprate (C10) are two of the most advanced
intestinal permeation enhancers (PEs) that have been tested in clinical trials for oral delivery …

Food safety is a global health and socioeconomic concern since many people still suffer
from various acute and life-long diseases, which are caused by consumption of unsafe food …

Antibiotic resistance is becoming a burning issue due to the frequent use of antibiotics for
curing common bacterial infections, indicating that we are running out of effective antibiotics …

Natural plant oils are commonly used as topical therapy worldwide. They are usually easily
accessible and are relatively inexpensive options for skin care. Many natural oils possess …

Pathogenic fungi are a major causative group for opportunistic infections (OIs). AIDS
patients and other immunocompromised individuals are at risk for OIs, which if not treated …

Lasiodiplodia theobromae is a plant pathogenic fungus from the family Botryosphaeriaceae
that is commonly found in tropical and subtropical regions. It has been associated with many …

Growing evidence suggests the link between gut microbiota and mood regulation. The
current study aimed to identify microbiota targets for major depressive disorder (MDD) and …