Results 61 to 70 of about 176,992 (359)

4‐nitrobenzoate inhibits 4‐hydroxybenzoate polyprenyltransferase in malaria parasites and enhances atovaquone efficacy

FEBS Letters, EarlyView.
Atovaquone is an antimalarial requiring potentiation for sufficient efficacy. We pursued strategies to enhance its activity, showing that 4‐nitrobenzoate inhibits 4‐hydroxybenzoate polyprenyltransferase, decreasing ubiquinone biosynthesis. Since atovaquone competes with ubiquinol in mitochondria, 4‐nitrobenzoate facilitates its action, potentiating ...
Ignasi Bofill Verdaguer, Matheus Felipe Santos, Maurício Mazzine Filho, Gabriela Oliveira Castro, Agustín Hernández, Manoel Aparecido Peres, Alejandro Miguel Katzin, Marcell Crispim   +7 more
wiley   +1 more source

Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree

Foods, 2020
Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice
Mina K. Kim
doaj   +1 more source

Asymmetric microbial reduction of ketones: absolute configuration of trans-4-ethyl-1-(1S-hydroxyethyl)cyclohexanol [PDF]

, 2009
A set of five fungal species, Botrytis cinerea, Trichoderma viride and Eutypa lata, and the endophytic fungi Colletotrichum crassipes and Xylaria sp., was used in screening for microbial biocatalysts to detect monooxygenase and alcohol dehydrogenase ...
Aleu Casatejada, Josefina, Carrara Mafeu, Mariana, González Collado, Isidro, Pinedo Rivilla, Cristina, Regina Araujo, Angela   +4 more
core   +2 more sources

Structural and functional characterization of chitinase from carnivorous plant Drosera adelae

FEBS Open Bio, EarlyView.
A class I chitinase from the carnivorous plant Drosera adelae was expressed and purified using a yeast system, revealing high enzymatic activity. Structural analyses of the catalytic and chitin‐binding domains identified key tyrosine residues involved in substrate binding, offering insights into the enzyme's adaptation for insect digestion.
Kazunari Yoneda, Yuki Naruse, Yusaku Suizu, Tomohiro Araki, Yoshikazu Hoshi, Haruhiko Sakuraba, Junji Hayashi, Toshihisa Ohshima   +7 more
wiley   +1 more source

Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food

NFS Journal, 2021
Fermented food products, particularly traditional Chinese fermented food, such as douchi (fermented black bean), doujiang (soybean paste), Jinhua ham (dried-cured ham) and yulu (fermented fish sauce), have been reported to have high levels of biogenic ...
Fiona Long Yan Fong, Hani El-Nezami, Eric Tung Po Sze   +2 more
doaj   +1 more source

Rethinking plastic waste: innovations in enzymatic breakdown of oil‐based polyesters and bioplastics

FEBS Open Bio, EarlyView.
Plastic pollution remains a critical environmental challenge, and current mechanical and chemical recycling methods are insufficient to achieve a fully circular economy. This review highlights recent breakthroughs in the enzymatic depolymerization of both oil‐derived polyesters and bioplastics, including high‐throughput protein engineering, de novo ...
Elena Rosini, Nicolò Antonelli, Gianluca Molla   +2 more
wiley   +1 more source

Influence of Different Lactic Acid Bacteria Fermentations on the Nutritional Substance and Volatile Flavor Compounds of Concentrated Pear Juice

Shipin gongye ke-ji
In this study, strains of Lactobacillus plantarum (LP), Lactobacillus acidophilus (LA), Lactobacillus brevis (LGG), and Leuconostoc mesenteroides (LM) were used as fermentation strains to produce acidifiers from the concentrated pear juice residue in the
Jian YE, Xuefeng WU, Dongdong MU, Lanhua LIU, Zhenhong LI, Xiangsong CHEN, Xingjiang LI   +6 more
doaj   +1 more source

Consumer Studies: Beyond Acceptability—A Case Study with Beer

Beverages, 2022
Beer is one of the most consumed alcoholic beverages in the world; its consumption and preference are evolving from traditional industrial beers of low complexity to novel craft beers with diverse flavour profiles.
Yareth N. Hernández-Mora, José R. Verde-Calvo, Frida P. Malpica-Sánchez, Héctor B. Escalona-Buendía   +3 more
doaj   +1 more source

The Trend of Fermented Foods

Annals of Advanced Biomedical Sciences, 2018
Fermented food is one of the traditional human diet cultures. In early human history, it is mainly used in food preservation and taste increases. Western medicine has long been less help for some difficult chronic diseases. Some studies have shown that the gastrointestinal tract is directly related to immunity, nerves, metabolism, and the like.
openaire   +1 more source

A Chinese fermented soybean food

International Journal of Food Microbiology, 2001
Sufu or furu is a fermented soybean product originating in China. It is a cheese-like product with a spreadable creamy consistency and a pronounced flavour. Sufu is a popular side dish consumed mainly with breakfast rice or steamed bread. It has a long history and written records date back to the Wei Dynasty (220-265 AD).
Han, B.Z., Rombouts, F.M., Nout, M.J.R.
openaire   +5 more sources