Results 51 to 60 of about 29,998 (291)

Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds [PDF]

, 2017
peer-reviewedThis work investigated the effects of the food preservatives potassium sorbate and natamycin, combined with different levels of ionic (sodium chloride) and non-ioinic (glycerol) water activity (aw), on growth of fungi involved in cheese ...
Jurado, M., Marin, P., Kochaki, C., Gines, C.   +3 more
core   +1 more source

Mechanistic study on the susceptibility of Staphylococcus aureus to common antimicrobial preservatives mediated by wall teichoic acids

Applied and Environmental Microbiology
Staphylococcus aureus is a common food-borne pathogen that easily develops resistance to antibiotics and antimicrobial peptides partly because of wall teichoic acids (WTAs), the peptidoglycan-anchored polymers important for cell physiology.
Xia Wu, Jiayi Wang, Ji Li, Zheng Su, Jian Zha   +4 more
doaj   +1 more source

Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system

FEBS Letters, EarlyView.
Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
wiley   +1 more source

DEVELOPING THE METHODS OF FOOD PRESERVATIVES EXTRACTION FROM COMPLEX MATRICES FOR BIOASSAY PURPOSE

, 2019
The presence of food additives in food products may be associated with the risk of their toxic effects on human body. Therefore, the study of approaches to testing their safety seems to be a particularly urgent task.
S. V. Koptsev, S. V. Glazkov, N. M. Suraeva, A. V. Samoilov   +3 more
core   +1 more source

Bacteriocin-mediated food preservation in conjugation with silver nanoparticles: A green approach

Food Chemistry Advances, 2023
Food spoilage is a major issue in the food sector, posing financial and health risks. New preservation methods have emerged to prolong shelf life and prevent spoilage.
Atanu Manna, Rittick Mondal
doaj   +1 more source

DISINFECTION AND THE PRESERVATION OF FOOD. [PDF]

Journal of the American Chemical Society, 1904
n ...
openaire   +2 more sources

pH‐mediated activation of the lysosomal arginine sensor SLC38A9

FEBS Letters, EarlyView.
Cells monitor nutrient levels via the lysosomal transporter SLC38A9 to activate the mechanistic target of rapamycin complex 1 (mTORC1). This study reveals that SLC38A9 function is regulated by pH. We identified histidine 544 as a critical pH sensor that undergoes conformational changes to control amino acid efflux from lysosomes; therefore, it ...
Xuelang Mu, Ampon Sae Her, Tamir Gonen
wiley   +1 more source

The ubiquitin‐proteasome system and autophagy as guardians of the cellular proteome

FEBS Letters, EarlyView.
This Perspective covers the three principles governing the crosstalk between the ubiquitin‐proteasome system and autophagy in cellular proteostasis: (1) a shared ubiquitin code routing substrates via shuttle factors or autophagy receptors; (2) spatial compartmentalization into phase‐separated degradation hubs and organelle‐specific modules (exemplified
Ivan Dikic
wiley   +1 more source

Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast : potential as natural food preservatives

, 2018
We analysed the antimicrobial and antioxidant activities of phenolic metabolites secreted from a naringenin-producing Saccharomyces cerevisiae strain (a GRAS organism), against the pure flavonoid naringenin and its prenylated derivatives, to assess their
Mark, Rita, Chen, Wei Ning, Ng, Kuan Rei, Lyu, Xiaomei   +3 more
core   +1 more source

PRESERVATION OF ANIMAL FOOD. [PDF]

The Lancet
n ...
openaire   +3 more sources