Results 31 to 40 of about 19,810 (208)

Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques

International Journal of Food Studies, 2014
The purpose of this study was to determine the most powerful aroma-active compounds of olive oils obtained from Ayvalik (AYV), Gemlik (GEM) and Memecik (MEM) cultivars harvested in 2011, using gas chromatography-mass spectrometry-olfactometry (GC-MS-O ...
Songul Kesen, Hasim Kelebek, Serkan Selli   +2 more
doaj   +1 more source

Degradation mechanism of the von Willebrand factor A2 domain by nattokinase

FEBS Letters, EarlyView.
Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto, Masatomo So, Ayako Furukawa, Kenji Sugase   +3 more
wiley   +1 more source

Reconstructing enzyme evolution by protein engineering

FEBS Letters, EarlyView.
Natural enzyme evolution can be retraced by protein engineering methods such as directed evolution, rational design, and ancestral sequence reconstruction. These approaches reveal how enzymes emerged from ligand‐binding scaffolds, developed varying substrate preferences, formed oligomeric complexes, adapted to environmental changes, and evolved novel ...
Lukas Drexler, Markus R. Busch, Reinhard Sterner   +2 more
wiley   +1 more source

Elucidation of the key odorants contributing to the distinctive honey and sweet potato-like aroma in Wuyi black tea

Food Chemistry: X
Honey and sweet potato-like aroma Wuyi black tea (WYBT) is highly favored by consumers for its warm and sweet flavor profile. However, the key odor-active compounds underlying this characteristic aroma have remained inadequately characterized. This study
Zhichao Lin, Mengzhen Xia, Li Niu, Guohe Chen, Lianqing Wang, Jianan Huang, Zhonghua Liu, Chao Wang   +7 more
doaj   +1 more source

Analysis of Characteristic Volatile Aroma Components in Inner Mongolia Dried Allium chrysanthum

Shipin gongye ke-ji, 2022
Objective: To analyze the volatile aroma components of dried Allium chrysanthum in Inner Mongolia. The volatile aroma components in Inner Mongolia Allium chrysanthum were extracted by solid phase micro-extraction (SPME), and then were detected by gas ...
Bin WANG, Hao XU, Jun XU, Mingcheng QU, Yuhao ZHANG, Qiao HUANG, Lin XIAO   +6 more
doaj   +1 more source

Microbiome‐blood–brain barrier interactions in aging — mechanisms and therapeutic potential

FEBS Letters, EarlyView.
Aging reshapes the gut microbiome (↓SCFA‐producing commensals; ↑pro‐inflammatory outputs), shifting circulating metabolites (↓SCFAs; ↑LPS, ↑TMAO, ↑PAA) that act at the BBB to increase nonspecific transcytosis, alter transport, and promote astrocyte reactivity, heightening brain vulnerability.
Daniel Cuervo‐Zanatta, Hari Baskar Balasubramanian, Amir Pasokh, Marietta Zille   +3 more
wiley   +1 more source

Key Aroma Compounds and Their Interactions in Maopu Herbal Baijiu

Shipin gongye ke-ji
Aroma extract dilution analysis (AEDA) was employed to detect the aroma-active compounds of Maopu herbal Baijiu. The aroma-active compounds with FD≥2 were quantified through liquid-liquid extraction and headspace solid-phase microextraction coupled with ...
Xizhen SUN, Yaqing XIONG, Xingting NI, Xin WU, Qiang LI, Feng KE, Qiang YANG   +6 more
doaj   +1 more source

Structure‐forward targeting of claudins with synthetic binders

FEBS Letters, EarlyView.
Claudins form the paracellular barriers between epithelial and endothelial tissues at tight junctions and are targets for molecular binders with the goal of modulating barrier permeability. Claudin‐binding molecules are relevant in drug delivery or in altering claudin interactions with disease‐causing proteins.
Alex J. Vecchio
wiley   +1 more source

Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality

Food Chemistry: X
This is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality.
Zhuyu Yang, Zefan Chen, Weijia Zhang, Jinlin Wang, Fan Bai, Ruichang Gao, Yujin Li, Jian Li, Yuanhui Zhao, Xinxing Xu   +9 more
doaj   +1 more source

Emerging experimental and computational methods for studying redox‐regulated structural transitions

FEBS Letters, EarlyView.
Redox reactions can reshape proteins and alter how they behave in cells, with important consequences for health and disease. This review explores emerging experimental and computational approaches for discovering these redox‐sensitive protein switches, revealing their structural effects, and predicting their behavior, opening new opportunities to ...
Tasneem Rass, Dana Reichmann, Gábor Erdős   +2 more
wiley   +1 more source