Results 121 to 130 of about 2,915,454 (303)

Adaptation of Echinococcus Multilocularis to Oxidative Stress Depends on EmPDK‐Mediated Metabolic Reprogramming

Advanced Science, EarlyView.
Metabolic adaption presents a vital survival strategy for E. multilocularis. This study identifies EmPDK as a central metabolic regulator governing glucose metabolic reprogramming. Oxidative stress activates EmHIF1α to induce EmPDK expression. Mechanistic characterization reveals this ROS/EmHIF1α/EmPDK axis drives glycolytic reprogramming to sustain ...
Huijuan Wang, Zhijian Xu, Ye Tian, Yao Zhang, Zhe Cheng, Yanhai Wang   +5 more
wiley   +1 more source

Exotic Fermented Dairy Foods

Journal of Food Protection, 1977
Cultured dairy products are on the ascendency in the United States. The yogurt market has grown almost 600% over the last decade. There is also renewed interest in products containing Lactobacillus acidophilus . For innovative development to be competitive in the U.S.
openaire   +2 more sources

Unveiling the Taxonomic Diversity and Unprecedented Biosynthetic Treasure of the Phylum Myxococcota

Advanced Science, EarlyView.
Natural products remain vital sources of therapeutics, and the phylum Myxococcota constitutes an especially rich reservoir for them. Based on decades of microbiological efforts, we present 154 new Myxococcota genomes and revise taxonomy quadrupling the number of families and genera.
Amay Ajaykumar Agrawal, Ronald Garcia, Guangyi Chen, Chantal D. Bader, Peter Sullivan, Alexander Popoff, Daniel Krug, Maja Hunter, Sebastian Walesch, Emilia Oueis, Christine Frank, Haowen Zhao, Joachim J. Hug, Sebastian Keller, Pascal Hirsch, Azat Tagirdzhanov, Tatiana Malygina, Mary Victory E. Gutierrez, Alexey Gurevich, Judith Boldt, Boyke Bunk, Jörg Overmann, Ulrich Nübel, Andreas Keller, Olga V. Kalinina, Rolf Müller   +25 more
wiley   +1 more source

Identification and estimation of the intake of fermented foods and their contribution to energy and nutrients among Japanese adults

Public Health Nutrition
Objective: Few studies have reported intakes of fermented foods with their clear definitions. This study aimed to identify fermented foods and beverages consumed in Japan based on international definitions and to estimate their intake and contribution to
Hitomi Fujihashi, Satoshi Sasaki
doaj   +1 more source

From Circuits to Symphonies: A Systems‐Engineering Blueprint for Multimicrobial Synthetic Biology

Advanced Science, EarlyView.
Engineering synthetic microbial consortia requires moving beyond intracellular genetic circuits toward coordinated multicellular design. A modular systems‐engineering framework is presented that integrates communication, temporal coordination, ecological structuring, and predictive modeling to guide application‐dependent consortium design ...
Miguel Fernández‐Niño, Ludger A. Wessjohann, José Manuel Guillamón, Daniela Burgos‐Toro, Silvia Moriano‐Gutiérrez, Giacomo Di Matteo, Zia‐ul Islam, Rinke van van Tatenhove‐Pel, Vanessa Rossetto Marcelino, Rodrigo Ledesma‐Amaro   +9 more
wiley   +1 more source

Dynamic Flavor Changes of Rosa roxburghii Juice during Frozen Storage

Shipin gongye ke-ji
To evaluate the effects of long-term frozen storage on the flavor quality of Rosa roxburghii juice, sensory evaluation, electronic nose, and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) were utilized to ...
Meiqing MO, Ziyi JIANG, Mengdi HU, Mengnan GUI, Jie LUO, Aiming BAO, Weijun QIN, Xiangyang GAO   +7 more
doaj   +1 more source

A pH‐Switchable Cerium Single‐Atom Enzyme for Peri‐Implantitis Therapy via JAK‐STAT Signaling Axis‐Mediated Macrophage Reprogramming

Advanced Science, EarlyView.
A pH‐switchable cerium single‐atom enzyme is developed for stage‐specific peri‐implantitis therapy. Acidic conditions trigger antibacterial peroxidase‐like activity, whereas neutral conditions activate an antioxidant superoxide dismutase ‐ and catalase ‐like enzymatic relay. This microenvironment‐adaptive catalytic strategy suppresses the IL‐6/JAK‐STAT
Xiaomin Xia, Haojie Wu, Xingyun Li, Lining Liu, Kaiqing Song, Jinpei Cui, Jie Liu, Jiaxuan Yin, Emtiaz Ahmed, Yusuke Yamauchi, Xue Li   +10 more
wiley   +1 more source

Research Progress on the Formation Mechanism and Control of Tyramine in Fermented Foods [PDF]

Shipin Kexue
Fermented foods are rich in protein and free amino acids, which are decarboxylated by microbial amino acid decarboxylase to produce biogenic amines. Excessive ingestion of biogenic amines poses a threat to human health.
ZHANG Yue, PEI Huijie, HE Wei, YANG Lamei, MA Yixuan, LI Jinhai, YANG Yong
doaj   +1 more source

Metagenomics insights into food fermentations

Microbial Biotechnology, 2016
Summary This review describes the recent advances in the study of food microbial ecology, with a focus on food fermentations. High‐throughput sequencing ( HTS ) technologies have been widely applied to the study of food microbial consortia
DE FILIPPIS, FRANCESCA, Parente, Eugenio, ERCOLINI, DANILO   +2 more
openaire   +4 more sources

From Sourcing to End‐of‐Life: Sustainability Challenges and Opportunities in Organic Bioelectronics

Advanced Science, EarlyView.
Organic bioelectronics bridges biology and electronics using organic mixed ionic/electronic conductors. This Perspective addresses sustainability across the full lifecycle of organic bioelectronic materials and devices, offering a framework to guide material sourcing, synthesis, fabrication, application, and end‐of‐life strategies toward bioelectronic ...
Gwennaël Dufil, Marine Batista, Andrea Bionda, Erica Zeglio   +3 more
wiley   +1 more source