Results 131 to 140 of about 1,218,594 (209)

Intermittent Fasting Restores Cardiac Lipid Homeostasis in Diabetic Cardiomyopathy in Association With Akkermansia Muciniphila and 1‐methyl‐L‐histidine

Advanced Science, Volume 13, Issue 55, 5 October 2026.
Intermittent fasting reshapes the gut microbiota in diabetic cardiomyopathy, restoring Akkermansia muciniphila and the microbiota‐associated metabolite 1‐methyl‐L‐histidine. This shift is linked to improved cardiac lipid homeostasis, reduced lipid peroxidation, and attenuated myocardial injury, highlighting a gut microbiota–metabolite–lipid axis in ...
Kaiyuan Jiang, Fen Xiong, Yiwen Peng, Lingfei Meng, Xinran Wang, Yingruo Xu, Tian Tang, Hongchang Gao   +7 more
wiley   +1 more source

UTILIZATION OF SALT WHEY FROM EGYPTIAN RAS (CEPHALOTYRE) CHEESE IN MICROBIAL MILK CLOTTING ENZYMES PRODUCTION

, 2013
Calf rennet as a traditional milk-clotting enzyme is very important in the production of cheese. The enzyme clots milk and plays an important role in the process of cheese maturation UTILIZATION OF SALT WHEY FROM EGYPTIAN RAS (CEPHALOTYRE) CHEESE IN ...
Azza Ismail, Youssef Bahr Youssef, Mahmoud 1, El-Hofi, Wahed El-Desoki, El-Sayed El-Tanboly   +5 more
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Culture‐Negative Infective Endocarditis Presumed due to Brucella Causing Rapid Native Aortic Valve Destruction in a Young Adult: A Case Report

Clinical Case Reports, Volume 14, Issue 10, October 2026.
ABSTRACT Culture‐negative endocarditis with features consistent with Brucella can rapidly destroy a normal aortic valve in young adults. 2023 Duke‐ISCVID criteria (clinical/imaging findings plus histopathology), supported by serology and occupational exposure enabled urgent combined antimicrobial‐surgical management without culture confirmation ...
Baraa Nassar, Kristen I. Gharo, Olga Ramahi, Hussein Ghannam, Ahmed Romana, Kinda Abu Hashhash   +5 more
wiley   +1 more source

Sustainable Recovery of Actinidin From Actinidia deliciosa Peel Using Biocompatible Cholinium‐Based Ionic Liquids

Chemistry–Methods, Volume 6, Issue 10, October 2026.
Kiwifruit peel was valorized as a source of actinidin through extraction with aqueous cholinium‐based ionic liquids. Biomolecule recovery was supported by molecular docking, which clarified the role of IL–protein interactions in extraction performance.
Carolina M. Saúde, Cariny Polesca, Ana Paula M. Tavares, Mara G. Freire, Filipe Smith Buarque   +4 more
wiley   +1 more source

Harnessing Terminalia arjuna in Next Generation Phytomedicine: Cutting Edge Nutraceutical Trends Shaping Food and Health

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
This graphical abstract illustrates the complete translational pipeline of Terminalia arjuna in modern phytomedicine and functional food development. It is rich in key bioactive compounds like arjunolic acid, arjungenin, flavonoids, and tannins which serve as the foundation for the plant's versatile medicinal uses and offers broad therapeutic benefits ...
Ishani Banerjee, Fahika Nazeerulla, Manash Kumar Paul, Sujit Kumar Bhutia, Deblina Basu, Subhadip Mukhopadhyay   +5 more
wiley   +1 more source

Paraprobiotics Derived From Bifidobacterium animalis Subsp. Lactis BB‐12 Attenuates Indomethacin‐Induced Gastric Ulcer by Inhibiting the PANoptosis Pathway

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Heat‐inactivated Bifidobacterium animalis subsp. lactis BB‐12 (a paraprobiotic) protects the gastric mucosa against indomethacin‐induced injury by restraining PANoptosis. In a Balb/c mouse model of indomethacin‐induced gastric ulcer, oral pre‐treatment with the live probiotic or its heat‐inactivated paraprobiotic derivative preserved mucosal integrity ...
Adem Yavaş, Ezgi Özkiran, Ecem Akan
wiley   +1 more source

Physicochemical, Bioactive, Sensory, and Microbial Evaluation of Functional Drinking Yoghurt Fortified With Beetroot and Orange Juice

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Bioactive, sensory, and physicochemical properties of beetroot pulp and orange juice‐fortified drinking yoghurt demonstrated formulation‐dependent differences among the three formulations. Sample B exhibited the maximum seedling DPPH radical‐scavenging activity and the maximum phenolic and flavonoid content, while Sample A had the maximum sensory ...
Md Masudul Islam Khan, Md Noitik Ali, Ayshee Tabassum, Devpriya Bhattacharjee, Shahin Alam, Md Shahedul Islam   +5 more
wiley   +1 more source

Proteolytic Activity of Zingiber officinale Extract: Interaction With Myofibrillar Proteins of Different Origins and Functional Effects in Meat Systems

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Ginger‐derived proteases were evaluated for their proteolytic activity toward isolated chicken and pork myofibrils and their effects during meat marination. The ginger extract showed a selective and moderate proteolytic activity, resulting in controlled protein degradation and improved meat quality, including tenderness, juiciness, flavor, and overall ...
Alessandro Crinò, Chiara Fabrizi, Andrea Menci, Katia Liburdi   +3 more
wiley   +1 more source

Enrichment and Proteomic Profiling of Stromal‐Associated Extracellular Vesicle Subpopulations From Arthritic Synovial Fluid by Size‐Exclusion Chromatography Coupled to CD90‐Directed Immunocapture

Journal of Extracellular Vesicles, Volume 15, Issue 10, October 2026.
Synovial fluid contains heterogeneous EV populations reflecting stromal and immune‐associated cellular inputs from the arthritic joint. SEC‐UF enrichment coupled to CD90‐targeted immunocapture enables recovery of stromal‐associated EV subpopulation from complex patient synovial fluid, while focused LC‐MS/MS and cell‐of‐origin analysis enable molecular ...
Stefanie Kurth, Edveena Hanser, Simone Häner‐Massimi, Stavros Giaglis, Florian Geier, Dominik Burri, Katarzyna Buczak, Ute Heider, Stefan Wild, Yves P. Acklin, Christian Egloff, André N. Tiaden, Diego Kyburz   +12 more
wiley   +1 more source

Effect of Tamarillo Enzyme Extract on Clotting and Rheological Properties of Milk: Comparison with Kiwifruit and Rennet

, 2013
Full text is available to authenticated members of The University of Auckland only.The majority of cheeses produced around the world are manufactured using an enzyme coagulant, rennet, traditionally extracted from the abomasum or fourth stomach of 10-30 ...
Kaur, Amandeep
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