Results 31 to 40 of about 22,106 (222)

Sourcing Vanillin via Fermentative Biotechnology

Food Technology and Biotechnology
Less than 1 % of the annual worldwide consumption of vanillin can be met by extracting the aromatic compound from vanilla (Vanilla planifolia) pods. For 150 years, vanillin has also been derived through chemical synthesis, which remains the main source (>
Stefanie Schmid, Beate Berchtold, Harald Pichler   +2 more
doaj   +1 more source

Natural Vanillin Production from Isoeugenol by Using Pseudomonas putida in Biphasic Bioconversion Medium

Journal of Agricultural Sciences, 2022
Vanillin, is one of the most demanded flavoring agents in the world. Because of insufficient supply of natural vanillin, market demand is usually supplied by synthetic ones.
Hüseyin Karakaya, Murat Yılmaztekin
doaj   +1 more source

Probiotic‐Derived Vesicles Rectally Delivered via Thermo‐Gelling Copolymer Promote Mucosal Healing and Reduce Inflammation in Ulcerative Colitis

Advanced Science, EarlyView.
A thermo‐responsive rectal delivery platform integrating probiotic‐derived extracellular vesicles within a hyaluronic acid‐based copolymer enables localized and sustained therapy for ulcerative colitis. The formulation effectively suppresses inflammation, promotes macrophage polarization toward a regenerative phenotype, restores epithelial barrier ...
Ayushi Mairal, Ubaid Tariq, Shreya Mehrotra, Saravanan Matheshwaran, Jan Marsal, Ashok Kumar   +5 more
wiley   +1 more source

Hydrogen‐Bond Enabled Phosphite Based Intrinsic Flame‐Retardant Solid‐Solid Phase Change Materials Using Catalyst/Solvent‐Free Multi‐Component Reaction for Battery Thermal Management

Advanced Science, EarlyView.
The phosphite group endows intrinsic flame retardancy, while the P = O bond enhances intermolecular interactions to realize solid‐solid phase transition. Battery thermal management tests show the materials extend the safe working time of lithium‐ion batteries by 200%. Cone calorimeter tests indicate a 14s delay in ignition time, and reductions of 37.6%,
Changhui Liu, Guangyuan Liang, Yuanzheng Liu, Jiantang Gao, Zeyang Li, Lin Huang, Jiateng Zhao, Junbing Xiao, Xiaoxing Zhong, Jun (Joelle) Wang   +9 more
wiley   +1 more source

A highly sensitive graphene oxide based label-free capacitive aptasensor for vanillin detection

Materials & Design, 2020
Biosynthetic production of vanillin via microbial biotransformation offers a low-cost alternative for manufacturers to meet the consumer demands for natural vanillin.
Hari Krishna Salila Vijayalal Mohan, Wai Kit Chee, Yida Li, Suryakanta Nayak, Chueh Loo Poh, Aaron Voon Yew Thean   +5 more
doaj   +1 more source

High‐Performance Bio‐Based Epoxy Vitrimers and Composites: Synergizing Robustness and Reprocessability via Fractional Free Volume Regulation

Advanced Science, EarlyView.
In this work, two bio‐based epoxy monomers were designed to tune the dynamic network of a rigid–flexible hybrid epoxy through free‐volume control, achieving a synergy among high free volume, high cross‐linking density, and segmental mobility while balancing strength and toughness.
Kai Dong, Di Zhao, Chengji Zhao
wiley   +1 more source

Supra and subgingival application of antiseptics or antibiotics during periodontal therapy

Periodontology 2000, EarlyView., 2023
Abstract Periodontal diseases (gingivitis and periodontitis) are characterized by inflammatory processes which arise as a result of disruption of the balance in the oral ecosystem. According to the current S3 level clinical practice guidelines, therapy of patients with periodontitis involves a stepwise approach that includes the control of the patient ...
Elena Figuero, Jorge Serrano, Nicole Birgit Arweiler, Thorsten Mathias Auschill, Ali Gürkan, Gülnur Emingil   +5 more
wiley   +1 more source

Production of Vanillin From Ferulic Acid by Pseudomonas putida KT2440 Using Metabolic Engineering and In Situ Product Recovery

Microbial Biotechnology
Vanillin is the most in‐demand flavouring compound in the world and because vanillin extracted from vanilla pods cannot meet the global demand, most vanillin on the market today is chemically synthesised.
Ilona A. Ruhl, Sean P. Woodworth, Stefan J. Haugen, Hannah M. Alt, Gregg T. Beckham, Christopher W. Johnson   +5 more
doaj   +1 more source

Biotechnological Advances in Vanillin Production: From Natural Vanilla to Metabolic Engineering Platforms

BioChem
Vanillin, an aromatic aldehyde, is one of the most popular flavors worldwide, extensively used in the food, cosmetics, pharmaceutical, and agrochemical industries. Despite its widespread use, less than 1% of the total vanillin production is natural, with
Arnold William Tazon, Fatima Awwad, Fatma Meddeb-Mouelhi, Isabel Desgagné-Penix   +3 more
doaj   +1 more source

Proteomic analysis revealed the roles of YRR1 deletion in enhancing the vanillin resistance of Saccharomyces cerevisiae

Microbial Cell Factories, 2021
Background Vanillin is one of the important phenolic inhibitors in Saccharomyces cerevisiae for bioconversion of lignocellulosic materials and has been reported to inhibit the translation process in cells.
Wenyan Cao, Weiquan Zhao, Bolun Yang, Xinning Wang, Yu Shen, Tiandi Wei, Wensheng Qin, Zailu Li, Xiaoming Bao   +8 more
doaj   +1 more source