Results 121 to 130 of about 502,199 (230)

Mining Oral Probiotics Based on Their Pathogen Inhibition and Deodorization Roles

Food Bioengineering, EarlyView.
A promising oral probiotic strain Streptococcus salivarius MY‐6 stood out from 41 candidate lactic acid bacteria through the high‐throughput strategy based on its inhibitions of the growth and biofilm formation of the main oral pathogens Fusobacterium nucleatum and Porphyromonas gingivalis, as well as its elimination of oral malodor‐associated ...
Yaao Chen, Xiaofeng Xu, Yang Long, Deyi Yin, Haohao Sheng, Lei Du, Minxi Wan, Li Zhao, Jingli Xie   +8 more
wiley   +1 more source

C-type lectin receptor 2d forms homodimers and heterodimers with TLR2 to negatively regulate IRF5-mediated antifungal immunity. [PDF]

Nat Commun, 2023
Li F, Wang H, Li YQ, Gu Y, Jia XM.
europepmc   +1 more source

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Suppression of Drosophila antifungal immunity by a parasite effector via blocking GNBP3 and GNBP-like 3, the dual receptors for β-glucans

Cell Reports
Summary: The tactics used by animal pathogens to combat host immunity are largely unclear. Here, we report the depiction of the virulence-required effector Tge1 deployed by the entomopathogen Metarhizium robertsii to suppress Drosophila antifungal ...
Mengting Lu, Dongxiang Wei, Junmei Shang, Shiqin Li, Shuangxiu Song, Yujuan Luo, Guirong Tang, Chengshu Wang   +7 more
doaj   +1 more source

Type I interferons during host-fungus interactions: Is antifungal immunity going viral? [PDF]

PLoS Pathog, 2022
Pekmezovic M, Dietschmann A, Gresnigt MS.   +2 more
europepmc   +1 more source

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, EarlyView.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

CAQ Corner: Basic concepts of transplant immunology

, 2022
Liver Transplantation, EarlyView.
Amanda Cheung, Josh Levitsky
wiley   +1 more source

DOCK2 regulates antifungal immunity by regulating RAC GTPase activity. [PDF]

Cell Mol Immunol, 2022
Ma X, Tan X, Yu B, Sun W, Wang H, Hu H, Du Y, He R, Gao R, Peng Q, Cui Z, Pan T, Feng X, Wang J, Xu C, Zhu B, Liu W, Wang C.   +17 more
europepmc   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source