Results 41 to 50 of about 114,906,571 (305)
Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications
Foods, 2023 Based on the easy cultivation of microorganisms and their short cycle time, research on α-glucosidase inhibitors (α-GIs) of microbial origin is receiving extensive attention. Raw materials used in food production, such as cereals, dairy products, fruits,
Fei Ren, Nairu Ji, Yunping Zhu
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Downstream Processing of Food Proteins from Precision Fermentation [PDF]
Annual Review of Food Science and TechnologyPrecision fermentation uses microorganisms (e.g., yeast, bacteria, or fungi) to produce ingredients such as food proteins. These proteins are promising animal-free alternatives due to their ability to better mimic the texture and taste of animal-derived products than do plant proteins. However, conventional purification methods, such as chromatography,
Keppler, J.K., Boom, R.M.
openaire +3 more sources
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 +3 more
wiley +1 more source
eFoodMulberry (Morus alba L.) leaf can effectively inhibit the digestion of starchy foods, and α‐glucosidase (AG) is its main target. This study employed an untargeted metabolomics approach combined with molecular docking to identify AG inhibitors ...
Zichun Wang +5 more
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Cogent Food & Agriculture, 2017 In recent times, only the leaves of Amaranthus viridis are been utilized, the seeds are usually discarded. Processing this seed will enhance its utilization as food or functional food. A. viridis seed with protein, fat, ash and carbohydrate content of 11.
Babatunde T. Olawoye, Saka O. Gbadamosi
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Application of fungal laccase in food processing and wastewater treatment [PDF]
Zhongguo niangzaoFungal laccase is a simple, efficient, energy-saving, and environmentally friendly green biocatalyst, which has extremely important application potential and commercial value in the field of food processing and wastewater treatment.
LIU Sixian, XIAO Shenghua, SUN Kai
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The microbiome in human skin aging
FEBS Letters, EarlyView.Age‐related skin changes encompass the well‐known visible phenotypic alterations, together with microbiome dysbiosis and a series of molecular aging hallmarks. These hallmarks characterize not only a fully stablished aged phenotype but also the skin aging process itself.
Manuel Huerta Arana +3 more
wiley +1 more source
FEBS Letters, EarlyView.Synechocystis strains deficient in succinate dehydrogenase (SDH) secrete more succinate than the WT under dark anaerobic conditions, supporting that SDH then primarily acts as SDH, not as a fumarate reductase. L‐aspartate oxidase (Laspo) from Synechocystis is functional under anaerobic conditions, reducing fumarate to succinate.
Kateryna Kukil +3 more
wiley +1 more source
Utilization of agro-industrial by-products in Monascus fermentation: a review
Bioresources and Bioprocessing, 2021 The Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and medicinal use, are growing in the world’s market.
Ignatius Srianta +7 more
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Molecular Oncology, EarlyView.Arginine methylation can be viewed as a persistence‐prone post‐translational modification regulated by a network of PRMTs. Competitive and compensatory interactions among PRMTs can redistribute methylation across substrate pools shaped by sequence, structural, spatial, and environmental layers, reinforcing RNA‐processing, chromatin, and signaling ...
So Hyun Kwon, Ji Min Lee
wiley +1 more source