Results 71 to 80 of about 43,523 (263)
Fermentation-enabled wellness foods: A fresh perspective
Fermented foods represent an important segment of current food markets, especially traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together with advancements in fermentation technologies (microbial- and enzyme ...
Huan Xiang +4 more
doaj +1 more source
TED1 Promotes the Assembly of SCFD3‐D14‐D53 to Reinforce Strigolactone Signaling in Rice
This study identifies TED1 as a positive regulator of strigolactones (SL) signaling in rice. The ted1 mutants display dwarfism and increased tillering with significantly reduced SLs sensitivity. Through its longer C‐terminal region, TED1 interacts with D53 and D14 to promote the assembly of SCFD3‐D14‐D53, thereby facilitating the efficient ...
Sheng Luo +22 more
wiley +1 more source
This study investigates the enhancement of gelatin (GEL) films using hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) for edible film packaging applications.
Jingjing Du +8 more
doaj +1 more source
A deep learning–driven pipeline mining 246 million protein sequences uncovers AhPETase, an evolutionarily distinct PET hydrolase. Engineered variant AhPETaseM1 degrades post‐consumer PET microplastics under physiological conditions and reverses microplasticinduced cytotoxicity in human lung and colon cells, establishing enzymatic microplastic ...
Yuxuan Wang +9 more
wiley +1 more source
Fermented foods and food safety
Abstract An evaluation is presented of risk factors associated with fermented foods, in comparison with fresh or alternatively processed foods. Cases of microbial food-borne infection have been reported in association with fresh cheese, sausages, fermented fish and fermented cereals. Another risk involves microbial food intoxications due to mycotoxin
openaire +3 more sources
Comparative antennal single‐nucleus transcriptomics reveals cell‐type‐dependent transcriptomic divergence in Bactrocera dorsalis, with similar structural cells but divergent sensory neurons. This neuronal diversification is associated with a distinct ammonia‐sensing pathway, linking female attraction to bird‐dropping‐associated cues with nutritional ...
Wei Liu +7 more
wiley +1 more source
After oral administration, inodorous GLU‐BA self‐assembles into nanomicelles in aqueous environments to resist premature gastric adsorption. Upon reaching the intestine, endogenous esterases rapidly cleave the built‐in ester bonds in these nanomicelles to release BA and GLU, with GLU further metabolized by gut microbiota to gradually generate BA ...
Feifei Xin +9 more
wiley +1 more source
Monascus pigments (MPs), a class of secondary metabolites produced by Monascus spp., can be classified into yellow, orange, and red MPs according to their differences in the wavelength of the maximum absorption.
Fei Xiong +5 more
doaj +1 more source
In colitis patients and mice, reduced Lactobacillus abundance is observed. Experimental studies show that L. plantarum A736 metabolizes dietary tryptophan into indole‐3‐lactic acid (ILA), while both L. plantarum A736 and ILA impact ChAT‐expressing enteric neurons and acetylcholine levels, thereby regulating intestinal immune responses and alleviating ...
Bing Xia +15 more
wiley +1 more source
Oligosaccharides with defined glycosidic bonds drive divergent gut microbial succession and shape unique metabolic profiles. Absolute time‐series profiling with Bayesian generalized Lotka–Volterra modeling identifies bond‐specific microbial responders, while monoculture validation and metaproteomics reveal linkage‐matched transport and cleavage modules.
Xiaoxuan Lu +10 more
wiley +1 more source

