Results 101 to 110 of about 1,634 (252)
Cytoskeleton, EarlyView.ABSTRACT Cooperativity between cytoskeletal proteins is crucial for spatiotemporal coordination in biological processes, like oogenesis. In mammalian and Drosophila oogenesis, proper assembly and function of actin networks require coordination between actin assembly factors Spire and formins, as well as actin‐associated proteins like myosins and Rab ...
Joseph Y. Ong +7 more
wiley +1 more source
Oleaginous yeasts- substrate preference and lipid productivity: a view on the performance of microbial lipid producers. [PDF]
Microb Cell Fact, 2021 Shaigani P +6 more
europepmc +1 more source
Cytoskeleton, EarlyView.ABSTRACT Microtubules are noncovalent polymers assembled from α/β tubulin dimers. Their structure, dynamics and interaction with effectors are regulated through the expression of diverse tubulin isotypes and chemically diverse posttranslational modifications, also known as the “tubulin code.” Understanding the biophysical correlates between tubulin ...
Jiayi Chen +2 more
wiley +1 more source
Exploration, EarlyView.We designed and synthesized a dual‐type AIE photosensitizer (named TB) spray, containing a cationic quaternary ammonium unit and a glycosyl‐targeted boronic acid moiety, characterized for the elimination of biofilm infections of Candidozyma auris (C. auris) on high‐touch surfaces.
Xiaoyu Xu +16 more
wiley +1 more source
Computer‐Aided Functional Oligosaccharide Screening and the Regulatory Role in Lipid Metabolism
Food Bioengineering, EarlyView.ABSTRACT This study investigated the lipid‐lowering effects and intervention mechanisms of structurally diverse functional oligosaccharides on non‐alcoholic fatty liver disease (NAFLD). By integrating computational tools such as molecular docking and molecular dynamics simulations (MDS), a comprehensive “in silico‐in vitro‐in vivo” tri‐dimensional ...
Rui Jing +3 more
wiley +1 more source
Food Bioengineering, EarlyView.ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji +7 more
wiley +1 more source
Biodiesel Production from Oleaginous Yeast [PDF]
International Journal of Trend in Scientific Research and Development, 2017 S. Karthika, M. Kannahi
openaire +1 more source
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
Food Bioengineering, EarlyView.ABSTRACT Papaya (Carica papaya L.) production and marketability are strongly constrained by postharvest diseases, with anthracnose caused by Colletotrichum spp. representing the most significant threat. Traditional control relies on synthetic fungicides, which, although effective, face challenges such as the development of pathogen resistance ...
Raul Coimbra Miranda +5 more
wiley +1 more source
Food Chemistry International, EarlyView.Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun +7 more
wiley +1 more source