Results 51 to 60 of about 2,584,852 (287)

Robots and Minimal, Physics‐Informed Features: A Hybrid Framework for Enzyme Catalysis

Advanced Science, EarlyView.
Robotic experimentation and physics‐informed machine learning combine to predict enzyme substrate scope. With a handful of interpretable features derived from docking and quantum mechanics calculations, our model rivals descriptor‐heavy AI approaches and extrapolates to unseen substrates and enzyme classes.
Natalia Onishchenko, Eric S. Larsen, Govind Paneru, Kisung Lee, Diana V. Kolygina, Yankai Jia, Elizabeth Maria Clarissa, Wai‐Shing Wong, Bartosz A. Grzybowski   +8 more
wiley   +1 more source

Simple and Rapid Determination of Ferulic Acid Levels in Food and Cosmetic Samples Using Paper-Based Platforms

Sensors, 2013
Ferulic acid is an important phenolic antioxidant found in or added to diet supplements, beverages, and cosmetic creams. Two designs of paper-based platforms for the fast, simple and inexpensive evaluation of ferulic acid contents in food and ...
Orawon Chailapakul, Weena Siangproh, Prinjaporn Tee-ngam, Poomrat Rattanarat, Namthip Nunant   +4 more
doaj   +1 more source

Antimicrobial Potential of Bio Vanillin an Industrial Product from Bacillus subtilis sp., MSJM5

Journal of Pure and Applied Microbiology, 2022
Vanillin is a natural fragrance molecule, we used a simple screening approach based on pH changes caused by ferulic acid breakdown to identify strains.
M. Sujatha, R. Jaya Madhuri, K. Thagaraju   +2 more
doaj   +1 more source

Ferulic Acid: A Comprehensive Review

Cureus
Ferulic acid (FA), a phenolic compound abundant in the cell walls of seeds, leaves, and roots of various fruits, vegetables, cereals, and grains, is renowned for its wide range of biological activities, including antioxidant, anti-inflammatory, antimicrobial, and anticancer properties.
Purushothaman, Jaganathan R, Rizwanullah, Md.   +1 more
openaire   +2 more sources

Hierarchical Flux‐Protection Engineering Stabilizes Oxidation‐Prone Metabolic Nodes for High‐Level Curcumin Biosynthesis

Advanced Science, EarlyView.
Flux‐protection engineering stabilizes an oxidation‐prone L‐DOPA node in engineered E. coli by combining acid‐adapted chassis evolution, respiratory‐chain modulation, enzyme‐level flux matching, and pH–DO control. Carbon is redirected from oxidative browning to productive biosynthesis, enabling 1075.2 mg/L curcumin and demonstrating transferability to ...
Jianbin Chen, Qihang Chen, Shurong Zhang, Yajuan Su, Xiaoyi Zou, Ke Wang, Shike Liu, Qian He, Liang Zhang, Weizhu Zeng, Jingwen Zhou   +10 more
wiley   +1 more source

Computational and experimental validation of antioxidant properties of synthesized bioactive ferulic acid derivatives

International Journal of Food Properties, 2018
Ferulic acid, a well-known natural phenolic compound, is considerably reported for its hydroxyl and peroxyl radical scavenging activities. However, the antioxidant capacity of ferulic acid is limited by its relatively low solubility in hydrophobic media ...
Oluyomi Stephen Adeyemi, Olubunmi Atolani, Priyanka Banerjee, Gbemisola Arolasafe, Robert Preissner, Promise Etukudoh, Omodele Ibraheem   +6 more
doaj   +1 more source

Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report

Czech Journal of Food Sciences, 2007
Three protein fractions: albumin-globulin, gliadin, and glutenin were extracted from wheat grains. Enzymatic hydrolysates were obtained from each fraction using trypsin, protease from Bacillus subtilis and Subtilisin Carlsberg.
Magdalena Karamać, Eva Sendrejová, Agnieszka Kosińska, Dana Urminská   +3 more
doaj   +1 more source

Resistant Starch Dynamics in Whole‐Grain Cereals: How Processing and Macromolecular Interactions Shape Quality and Physiological Responses

AgriFood: Journal of Agricultural Products for Food, EarlyView.
This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan, Wenjie Zhu, Jingxin Li, Yingchao Wang, Ruge Cao   +4 more
wiley   +1 more source

Spectroscopic and In Silico Determination of the Structural and Antioxidant Properties of Essential Oils From Lavandula Species Cultivated in the Silivri Region of Istanbul

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Plants are important sources of bioactive compounds that contribute to nutrition, health maintenance, and disease prevention. In this study, the chemical composition and antioxidant potential of essential oils obtained from Lavandula angustifolia “Sevtopolis” and Lavandula × intermedia cultivated in the Silivri region of Istanbul were ...
Bilge Bicak, Beray Kizilkaya, Serda Kecel Gunduz, Aliye Demet Demirag, Sabriye Percin Ozkorucuklu   +4 more
wiley   +1 more source

Control of the Maillard reaction by ferulic acid

Food Chemistry, 2011
This study investigated how ferulic acid (FA) affects the formation of certain Maillard reaction products (MRPs), i.e., early MRPs, fluorescent and non-fluorescent advanced glycation end products (AGEs), and melanoidins in model systems. Glycation mixtures were prepared containing soy glycinin or bovine serum albumin (final concentration 10mg/ml) and ...
Silván, José Manuel, Assar, Shima H., Srey, Chou, Castillo, M. Dolores del, Ames, Jennifer M.   +4 more
openaire   +3 more sources