Results 21 to 30 of about 206 (64)

Safety evaluation of the food enzyme β-fructofuranosidase from the non-genetically modified <i>Aspergillus</i> sp. strain ATCC 20611. [PDF]

EFSA J
Abstract The food enzyme β‐fructofuranosidase (β‐d‐fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non‐genetically modified Aspergillus sp. strain ATCC 20611 by Beghin Meiji. The food enzyme was free from viable cells of the production organism.
EFSA Food Enzymes Panel (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Criado A, Peluso S, Andryszkiewicz M, Cavanna D, Lunardi S, Liu Y.   +18 more
europepmc   +2 more sources

Enzymatic Hydrolysis With Pepsin Enhanced the Nutrient Compositions of Unfractionated Soy Protein Hydrolysate and Its Cell Viability and Nitric Oxide Activities. [PDF]

Food Sci Nutr
This study examined protein hydrolysate derived from crude soy protein isolate through pepsin hydrolysis for improved nutrient composition, antioxidant, and anti‐inflammatory potential. Results showed that pepsin hydrolysis enhanced the nutrient and amino acid profiles of soy protein hydrolysate.
Idowu OA, Yupanqui CT.
europepmc   +2 more sources

Exoproteomic Evidence for BcTSPO-Mediated Regulation of Virulence Factors in Bacillus cereus. [PDF]

Proteomics
ABSTRACT Bacillus cereus translocator protein (BcTSPO) is a transmembrane protein that plays a regulatory role in various Bacillus cereus phenotypes, potentially including its virulence. Given that the exoproteome is a major determinant of B.
Duport C, Armengaud J.
europepmc   +2 more sources

Amino Acids From Root Exudates Induce Bacillus Spore Germination to Enhance Root Colonisation and Plant Growth Promotion. [PDF]

Microb Biotechnol
Amino acids in cucumber root exudates trigger Bacillus spore germination via GerA, enhancing root colonisation and plant growth. This study reveals key germinators and receptors, advancing targeted biofertiliser applications for improved agricultural sustainability.
Tao L, Sun X, Beauregard PB, Tan T, Zhang Y, Xie J, Huang G, Zhang N, Miao Y, Shen Q, Xu Z, Zhang R.   +11 more
europepmc   +2 more sources

Safety evaluation of the food enzyme α-amylase from the non-genetically modified Bacillus licheniformis strain AE-TA. [PDF]

EFSA J
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified microorganism Bacillus licheniformis strain AE‐TA by Amano Enzyme Inc. The food enzyme is intended to be used in eight food manufacturing processes.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Roos Y, Aguilera J, Andryszkiewicz M, Daniele Cavanna KA, Fernàndez-Fraguas C, Kovalkovicova N, Peluso S, di Piazza G, Liu Y, Chesson A.   +27 more
europepmc   +2 more sources

Environmental Microbiome of Tyrophagus Putrescentiae Culture and Its Changes in Manipulative Experiments

Environmental Microbiology Reports, Volume 17, Issue 4, August 2025.
Spent growth medium (SPGM) was obtained from seven mite cultures and mixed with oat flakes as the source of faeces and microbes. SPGM‐treated diets were provided to four mite cultures, resulting in accelerated mite population growth and altered mite food preferences.
Jan Hubert, Bruno Sopko, Eliza Głowska‐Patyniak   +2 more
wiley   +1 more source

Decoding the Taste of Peptides: Structure, Interactions With Taste Receptors, Bioactivities, and Applications

Sustainable Food Proteins, Volume 3, Issue 2, June 2025.
This comprehensive review highlights the role of taste‐active peptides (TAPs) in modulating food taste and promoting health. It explores the taste profile, structure, sources, interactions with taste receptors, bioactivity, and potential applications of TAPs within the food and nutraceutical industries.
Nesma Elhadad, Jianping Wu
wiley   +1 more source

Impact of different tissue dissociation protocols on endothelial cell recovery from developing mouse lungs

Cytometry Part A, Volume 105, Issue 7, Page 521-535, July 2024.
Abstract Flow cytometry and fluorescence‐activated cell sorting are widely used to study endothelial cells, for which the generation of viable single‐cell suspensions is an essential first step. Two enzymatic approaches, collagenase A and dispase, are widely employed for endothelial cell isolation.
Francesco Palumbo, Miša Gunjak, Patty J. Lee, Stefan Günther, Anne Hilgendorff, István Vadász, Susanne Herold, Werner Seeger, Christian Mühlfeld, Rory E. Morty   +9 more
wiley   +1 more source

Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 20: Suitability of taxonomic units notified to EFSA until March 2024

EFSA Journal, Volume 22, Issue 7, July 2024.
Abstract The qualified presumption of safety (QPS) process was developed to provide a safety assessment approach for microorganisms intended for use in food or feed chains. In the period covered by this statement, no new information was found that would change the status of previously recommended QPS TUs. The TUs in the QPS list were updated based on a
EFSA Panel on Biological Hazards (BIOHAZ), Konstantinos Koutsoumanis, Ana Allende, Avelino Alvarez‐Ordóñez, Declan Bolton, Sara Bover‐Cid, Marianne Chemaly, Alessandra De Cesare, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Romolo Nonno, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Pier Sandro Cocconcelli, Pablo Salvador Fernández Escámez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Juan Evaristo Suarez, Ingvar Sundh, Angela Botteon, Barizzone Fulvio, Sandra Correia, Lieve Herman   +27 more
wiley   +1 more source

Whey protein hydrolysates and infant formulas: Effects on physicochemical and biological properties

Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 3, May 2024.
Abstract Whey protein hydrolysates are recognized for their substantial functional and biological properties. Their high digestibility and amino acid composition make them a valuable ingredient to hydrolyzed whey infant formulas, enhancing both product functionality and nutritional values for infant growth.
Jiecheng Li, Fan Zhu
wiley   +1 more source