Results 51 to 60 of about 43,523 (263)
Evaluating the effect of γ‐oryzanol on MASLD pathology using a medaka fish model
FEBS Open Bio, EarlyView.This study explores a liver disease called MASLD, which is increasing worldwide and can lead to serious damage. Researchers used medaka fish instead of rodents to test a food compound, γ‐oryzanol. Fish fed this compound had less liver fat and healthier gut bacteria.
Yukako Ito +7 more
wiley +1 more source
Food Chemistry: XIn this study, the changes in physicochemical properties, antioxidant activity, and volatile/non-volatile metabolites of red-fleshed pitaya (Hylocereus polyrhizus) juice during Lacticaseibacillus paracasei fermentation were comprehensively investigated ...
Jiayu Gu +6 more
doaj +1 more source
Frontiers in Microbiology, 2019 Strains of Monascus filamentous fungal species have been used to produce fermented foods in Asian countries, such as China, Japan, and The Korean Peninsula, for nearly 2,000 years.
Ming Lei +7 more
doaj +1 more source
Identification of (20R)‐protopanaxadiol from Panax ginseng as a novel anti‐SARS‐CoV‐2 compound
FEBS Open Bio, EarlyView.We established a noninfectious BAC‐based SARS‐CoV‐2 replicon that enables antiviral screening under BSL‐2 conditions. Using this platform, we screened 373 food‐derived compounds and identified (20R)‐protopanaxadiol from Panax ginseng as a novel inhibitor of SARS‐CoV‐2 RNA replication, highlighting the value of safe replicon systems for antiviral ...
Midori Takeda +4 more
wiley +1 more source
Evaluation on the alleviating alcoholism and protecting liver effect of red sour soup by enhanced fermentation with mixed lactic acid bacteria [PDF]
Zhongguo niangzaoIn order to enhance the efficacy of alleviating alcoholism and protecting liver of red sour soup, the semi-finished product of red sour soup was fermented with mixed lactic acid bacterium strains screened by determining ethanol resistance and ethanol ...
XU Rui, WU Ruijia, BAO Aiming, QIN Weijun, CHEN Xingxing, GAO Xiangyang
doaj +1 more source
mSystems, 2020 Fermented foods have been the focus of ever greater interest as a consequence of purported health benefits. Indeed, it has been suggested that consumption of these foods helps to address the negative consequences of “industrialization” of the human gut ...
John Leech +10 more
doaj +1 more source
Foods, 2023 Traditional Chinese fermented foods are diverse and loved by people for their rich nutrition and unique flavors. In the fermentation processes of these foods, the microorganisms in the fermentation systems play a crucial role in determining the flavor ...
Jiaxuan Wang, Shuyue Hao, Qing Ren
doaj +1 more source
“Smelltronics”—From Gas to Smell Sensing
Advanced Materials, EarlyView.The emerging field of smelltronics, encompassing sensing technologies for complex volatile organic compounds, holds significant potential for extracting valuable chemical information. It facilitates the noninvasive, real‐time monitoring of humans, food, and the environment.
Takeshi Ono +7 more
wiley +1 more source
Culinary Chemistry as a Platform for Interfacial Materials Design
Advanced Materials Interfaces, EarlyView.Culinary processes control interfaces through heating, shear, gelation, and molecular transport. This Review connects selected gastronomic examples with food‐derived nanomaterials, plasmonic sensing, anthocyanin photovoltaics, and intelligent packaging. Original agar‐based plasmonic films illustrate the proposed translation.
Josep Moreno +12 more
wiley +1 more source
Advanced Science, EarlyView.Gemcitabine resistance remains a major challenge in pancreatic ductal adenocarcinoma. This study identifies STYK1 as a key mediator of chemoresistance through autophagy‐dependent maintenance of cancer stemness. Gemcitabine‐activated AMPK phosphorylates STYK1 at Ser91 and Ser304, enhancing autophagy and stemness.
Xueying Dong +20 more
wiley +1 more source