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<rss version="2.0"> <channel> <title>Latest Results</title> <description>The latest content available from Springer</description> <link>http://link.springer.com</link> <item> <title>Journal of Food Science and Technology</title> <description></description> <link>http://link.springer.com/13197</link> <pubDate>2024-06-01</pubDate> <guid>13197</guid> </item> <item> <title>Microgreens and novel non-thermal seed germination techniques for sustainable food systems: a review</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">There are a number of cutting-edge techniques implemented in the germination process, including high pressure processing, ultrasonic, ultraviolet, light, non-thermal plasma, magnetic field, microwave radiation, electrolyzed oxidizing water, and plasma activated water. The influence of these technological advances on seed germination procedure is addressed in this review. The use of these technologies has several benefits, including the enhancement of plant growth rate and the modulation of bioactive chemicals like ABA, protein, and peroxidase concentrations, as well as the suppression of microbial development. Microgreens’ positive health effects, such as their antioxidant, anticancer, antiproliferative/pro-oxidant, anti-obesity, and anti-inflammatory properties are extensively reviewed. The phytochemical and bioactive components of microgreens were investigated, including the concentrations of vitamin K, vitamin C, vitamin E, micro and macro nutrients, pro-vitamin A, polyphenols, and glucosinolates. Furthermore, the potential commercial uses of microgreens, as well as the current market transformation and prospects for the future are explored.</p> </description> <link>http://link.springer.com/10.1007/s10068-024-01529-9</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s10068-024-01529-9</guid> </item> <item> <title>UHPLC–HRMS based saponins profiling of three morphological regions in American ginseng (Panax quinquefolium L.) and their correlation with the antioxidant activity</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">American ginseng (<em class="a-plus-plus">Panax quinquefolium</em> L.) is used as tonic plant and high-grade nourishment. Ultra-high-performance liquid chromatography–high resolution mass spectrometry (UHPLC–HRMS) method was established for identifying the chemical constituent in three morphological regions of American ginseng, including main root (MR), rhizome (RH) and lateral root (LR). The 63 saponins was identified in different morphological regions of 10 American ginseng samples. The chemical maker compounds in corresponding morphological region, while the major compounds of MR (malonyl-ginsenoside Rb<sub class="a-plus-plus">1</sub>, ginsenoside Rd, Rs<sub class="a-plus-plus">2</sub> and pseudo-RC<sub class="a-plus-plus">1</sub>), LR (stipuleanoside R<sub class="a-plus-plus">2</sub>, ginsenoside Re and malonyl-ginsenoside Rc), and RH (malonyl-ginsenoside Rd, Rb<sub class="a-plus-plus">3</sub>, and chikusetsu saponin II) were discovered. Correlation analysis showed that 11 compounds were positively correlated with the antioxidant activity of American ginseng.</p> </description> <link>http://link.springer.com/10.1007/s10068-023-01453-4</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s10068-023-01453-4</guid> </item> <item> <title>Natural resin as a biosource and bio-based plasticizer for edible resin/ethylcellulose composite film preparation</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">Nowadays, finding natural and inexpensive resources that can be easily used to make food films has been considered. Despite the widespread use of synthetic resins, natural resins are rarely used. Opopanax resin (OR) was used in this study as a new biosource to prepare the hydrophobic edible film. Ethylcellulose (EC) was blended well with the resin, allowing the formation of a composite film. Film preparation was possible using different amounts of OR and EC. It was interesting that OR had a plasticizing effect on EC film. While using up to 33% w/w glycerol could not produce an elastic EC film, using only 8.5% w/w OR produced a stiff and flexible EC film with lower water sensitivity. Fourier transform infrared (FTIR) spectroscopy analysis showed that the strength of C–O–C and CH bonds in OR + EC film was higher than in EC film. Despite the higher water sensitivity of OR-based composite films than EC-based composite films, they had lower water vapor permeability (WVP) and higher contact angle due to their smoother and more homogeneous film structures with lower porosity, confirmed by scanning electron microscopy (SEM) images. The mechanical properties showed that the film with the highest resin content had the lowest tensile strength (~ 0.4 MPa) and the higher elongation at break (~ 67%) and, therefore, the highest flexibility. The use of natural resins as a biosource is a promising approach in food packaging to prepare hydrophobic films with desirable mechanical properties.</p> </description> <link>http://link.springer.com/10.1007/s13197-023-05922-w</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s13197-023-05922-w</guid> </item> <item> <title>Impact of antioxidant potential of rohu (Labeo rohita) swim bladder gelatin hydrolysate on oxidative stability, textural and sensory properties of fish sausage enriched with polyunsaturated fatty acids</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">The impact of rohu swim bladder gelatin hydrolysate (SBGH) at different levels on textural, sensory, oxidative, and microbial properties of polyunsaturated fatty acids enriched rohu fish cooked sausages (PUFA-RFS) were investigated in the current study. SBGH addition enhanced the lightness values of PUFA-RFS compared to both control sausages (without SBGH and with butylated hydroxyanisole (BHA) (<em class="a-plus-plus">P</em> &gt; 0.05). PUFA-RFS added with 3% SBGH exhibited higher hardness, cohesiveness, and gumminess throughout the storage duration at both 4 °C and −20 °C temperatures when compared to other sausages counterparts. PUFA-RFS added with SBGH displayed lower PV, TBARS, and total microbial counts than the control sausages. Furthermore, PV, TBARS, and total microbial count values of sausage decreased with an increase in SBGH level, indicating retardation in lipid oxidation and microbial growth by SBGH in a dose-depended manner. Nevertheless, sausage added with 3% SBGH had higher overall acceptability than other sausage counterparts. Therefore, SBGH could retard lipid oxidation and improves textural properties of PUFA-enriched fish sausage. </p> </description> <link>http://link.springer.com/10.1007/s13197-023-05901-1</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s13197-023-05901-1</guid> </item> <item> <title>Double lateral flow immunosensing of undeclared pork and chicken components of meat products</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">Adulteration of meat products is a serious problem in the modern society. Consumption of falsified meat products can be hazardous to health and/or lead to violating religious dietary principles. To identify such products, rapid and simple test systems for point-of-need detection are in demand along with complex laboratory methods. This study presents the first double lateral flow (immunochromatographic) test system, which allows simultaneous revealing two prevalent types of falsifications—undeclared addition of pork and chicken components to meat products. In the proposed test system, porcine myoglobin (MG) and chicken immunoglobulin Y (IgY) were used as specific biomarkers recognizable by antibodies. Within the optimization of the analysis, the concentrations of the immune reagents and regimes of their application on the working membrane were selected, which provided minimal limits of detection (LODs) for both analytes. The developed test system enables the detection of MG and IgY with the LODs of 10 and 12 ng/mL, respectively, which accords to addition of 0.1% of the undeclared meat compounds. The applicability of the test system to control the composition of raw meat mixtures and cooked food products was confirmed. The developed approach can be considered as a promising tool for monitoring composition of meat products.</p> </description> <link>http://link.springer.com/10.1007/s13197-024-05944-y</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s13197-024-05944-y</guid> </item> <item> <title>Contamination and persistence of polycyclic aromatic hydrocarbons (PAHs) in rice grains after drying in direct-fired dryer</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">The objective of this work was to study PAHs contamination in rice grains subjected to different milling types, after drying at different air temperatures in a direct-fired dryer and using firewood with different moisture contents as a heating source. In addition to verifying the persistence of these compounds after storage. Drying of rice grains was performed in a cross-flow dryer at air temperatures of 55 and 65 ºC. As heating source firewood containing different moisture contents was used. The presence of nine PAHs was detected. The drying air temperature, as well as the storage time, did not significantly influence the PAHs contamination of grains. The highest PAHs contamination was observed in grains from the brown subgroup. Grain polishing promoted a reduction in the PAH concentration. The grains subjected to parboilization showed a higher PAHs concentration. The use of firewood with higher moisture content promoted greater PAHs contamination in the grains.</p> </description> <link>http://link.springer.com/10.1007/s10068-023-01456-1</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s10068-023-01456-1</guid> </item> <item> <title>Cassava pomace-based biodegradable packaging materials: a review</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">Starch-based biodegradable packaging materials are gaining popularity as an alternative to the adverse environmental effects caused by conventional packaging materials. Despite the fact that cassava can withstand harsh environmental conditions and convert a greater quantity of solar energy into carbohydrates, its postharvest shelf life is extremely short. The preparation of cassava starch is an important method for extending the storage life of cassava. When one ton of cassava is processed, approximately 900 kg of cassava pomace, also known as cassava bagasse and cassava pulp, are produced. Due to the high residual starch and fibre content, reinforced packaging materials made from cassava pomace predominate. In the present manuscript, many possible uses of cassava pomace in packaging materials are discussed. Furthermore, the performance attributes of packing materials assume a crucial role in the evaluation of the quality of the respective materials. The manuscript discusses various performance characteristics of packaging materials derived from cassava pomace. The features discussed include water vapour permeability, moisture content, solubility, thickness, colour, light barrier properties, mechanical properties, FT-IR analysis, thermal stability, biodegradation, contact angle, and the presence of plasticizers. Though cassava starch film has become a favourable substitute for conventional packaging materials, commercialization is limited due to having drawbacks, and the current solutions are also catalogued in this review.</p> </description> <link>http://link.springer.com/10.1007/s13197-023-05807-y</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s13197-023-05807-y</guid> </item> <item> <title>Structural and functional properties of Maillard-reacted casein phosphopeptides with different carbohydrates</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">This study used glucose, fructose, maltose and dextran to explore the effects of different carbohydrates on the Maillard reaction of casein phosphopeptides (CPP). The color parameter results showed that heating time from 1 to 5 h led to brown color, which was consistent with the observed increased in browning intensity. Fourier transform infrared spectroscopy results verified that four carbohydrates reacted with CPP to produce Maillard conjugates. Fluorescence spectroscopy showed that the Maillard reaction changed the tertiary structure of CPP by decreasing the intrinsic fluorescence intensity and surface hydrophobicity compared with the CPP-carbohydrate mixture. At the same time, the Maillard reaction effectively improved the emulsifying properties, reducing power and DPPH radical scavenging activity of CPP. Furthermore, this study also found that glucose and fructose improved CPP more than maltose and dextran. Therefore, monosaccharides have good potential in modifying CPP via the Maillard reaction.</p> <span class="a-plus-plus abstract-section outputmedium-online id-a-sec1"> <h3 class="a-plus-plus">Graphical Abstract</h3> <p class="a-plus-plus"> <span class="a-plus-plus figure id-figa float-no category-standard"> <span class="a-plus-plus media-object id-m-o1"> <img alt="" src="https://static-content.springer.com/image/MediaObjects/10068_2023_1463_Figa_HTML.png" class="a-plus-plus"/> </span> </span></p> </span> </description> <link>http://link.springer.com/10.1007/s10068-023-01463-2</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s10068-023-01463-2</guid> </item> <item> <title>Development of performance indicators by the Delphi study for foodservice operations in senior welfare centers: application of the balanced scorecard</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">With the rapid growth of the elderly population, the number of elderly welfare centers has expanded significantly. However, the current regulations and standards for foodservice management in these centers are inadequate. To address this issue, this study aimed to develop objective and integrated performance indicators based on the Balanced Scorecard for foodservice programs in elderly welfare centers. To evaluate the validity and reliability of the performance indicators, two Delphi studies were conducted in April 2017. The Delphi survey included the evaluation of strategic goals, financial perspective, customer perspective, learning and growth perspective, and the internal process perspective. The degree of consensus among experts was assessed using Kendall’s W-test. As a result of the study, the study ultimately identified 33 performance indicators from 12 strategic goals in four perspectives, which could be used as an efficient tool to evaluate, supplement, and improve foodservice in elderly welfare centers.</p> </description> <link>http://link.springer.com/10.1007/s10068-023-01468-x</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s10068-023-01468-x</guid> </item> <item> <title>Application of sodium alginate-based edible coating with citric acid to improve the safety and quality of fresh-cut melon (Cucumis melo L.) during cold storage</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">The safety and quality of fresh-cut melons is reduced by a series of decay processes by enzymatic browning and microbial contamination. This study aimed to assess the impact of a 2% sodium alginate-based edible coating (ALC) combined with different concentrations of citric acid (CA; 0.5%, 1%, 2%, and 3%) on the microbial safety and physical quality of fresh-cut melons during a 7-day storage period at 10 °C. The findings revealed that the combination of ALC and 3% CA was successful in preventing the growth of pathogenic bacteria (<em class="a-plus-plus">Escherichia coli</em> O157:H7, <em class="a-plus-plus">Salmonella</em> spp., <em class="a-plus-plus">Listeria monocytogenes</em>, and <em class="a-plus-plus">Staphylococcus aureus</em>) and natural microflora on fresh-cut melons during storage. In addition, treating fresh-cut melons with ALC containing 3% CA improved their quality by reducing browning and softening during storage at 10 °C. Based on these findings, it can be concluded that using ALC with 3% CA is an effective method to improve the safety and quality of fresh-cut melons.</p> </description> <link>http://link.springer.com/10.1007/s10068-023-01475-y</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s10068-023-01475-y</guid> </item> <item> <title>Bioactive carbohydrate polymers from marine sources as potent nutraceuticals in modulating obesity: a review</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">The majority of bioactive polysaccharides are present in some marine creatures. These polysaccharides are considered as promising anti-obesity agents, their anti-obesity properties involve a number of mechanisms, including suppression of lipid metabolism and absorption, impact on satiety, and prevention of adipocyte differentiation. Obesity is linked to type 2 diabetes, cardiovascular disease, and other metabolic syndromes. In this review various bioactive polysaccharides like chitin, chitosan, fucosylated chondroitin sulphate, chitooligosaccharides and glycosaminoglycans have been discussed for their anti-obesity effects through various pathways. Critical evaluation of observational studies and intervention trials on obesity, lipid hypertrophy, dyslipidemia, and type 2 diabetes was done with a primary focus on specific marine fauna polysaccharide as a source of seafood that is consumed all over the world. It has been observed that consumption of individual seafood constituents was effective in reducing obesity. Thus, marine derived novel bioactive polysaccharides have potential applications in food and pharmaceutical industries.</p> </description> <link>http://link.springer.com/10.1007/s10068-024-01525-z</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s10068-024-01525-z</guid> </item> <item> <title>Determination of heavy metals in edible oils by a novel voltammetry taste sensor array</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">Herein, a novel voltammetry taste sensor array (VTSA) using pencil graphite electrode, screen-printed electrode, and glassy carbon electrode was used to identify heavy metals (HM) including Cad, Pb, Sn and Ni in soybean and rapeseed oils. HMs were added to edible oils at three concentrations of 0.05, 0.1 and 0.25 ppm, and then, the output of the device was classified using a chemometric classification method. According to the principal component analysis results, PG electrode explains 96% and 81% of the variance between the data in rapeseed and soybean edible oils, respectively. Additionally, the SP electrode explains 91% of the variance between the data in rapeseed and soybean oils. Moreover, the GC electrode explains 100% and 99% of the variance between the data in rapeseed and soybean edible oils, respectively. K-nearest neighbor exhibited high capability in classifying HMs in edible oils. In addition, partial least squares in the combine of VTSA shows a predict 99% in rapeseed oil. The best electrode for soybean edible oil was GC.</p> </description> <link>http://link.springer.com/10.1007/s13197-024-05933-1</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s13197-024-05933-1</guid> </item> <item> <title>Influence of °Brix/Acid, and flow rate of pineapple juice and electric field strength on the performance of continuous ohmic heating system</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">A lab-scale continuous ohmic heating (COH) system was developed, and its performance was studied for pineapple juice heating as a model sample. The effect of independent parameters [°Brix/Acid (unstandardized, 18, 22, 26) and flow rate (80–120 mL/min) of juice and electric field strength (EFS: 25–45 V/cm)] were analysed for responses viz. come-up-time, heating rate (HR) and system performance coefficient (SPC). The full factorial experimental design was used for this study. The results showed that with an increase in °Brix/Acid, the % acidity and electrical conductivity decreased significantly (<em class="a-plus-plus">p</em> &lt; 0.05); thus, the come-up-time to reach 90 °C increased significantly. The HR was significantly (<em class="a-plus-plus">p</em> &lt; 0.05) influenced by °Brix/Acid and EFS but less so by flow rates at higher EFS. The SPC was more than 0.90 and reduced significantly (<em class="a-plus-plus">p</em> &lt; 0.05) with an increase in °Brix/Acid and flow rate. The HR was modeled using a feed-forward back-propagation artificial neural network (ANN) with the best topology of 3, 5, and 1 neurons in the input (independent), hidden, and output (response) layers, respectively. The model performed efficiently, which is evident from the high R<sup class="a-plus-plus">2</sup> (0.998) and low RMSE (1.255). Thus, the COH, with its high efficiency and HR, can effectively be used to process fruit juice.</p> <span class="a-plus-plus abstract-section outputmedium-all id-a-sec2"> <h3 class="a-plus-plus">Graphical abstract</h3> <p class="a-plus-plus"><span class="a-plus-plus figure id-figa float-no category-standard"> <span class="a-plus-plus media-object id-m-o1"> <img alt="" src="https://static-content.springer.com/image/MediaObjects/13197_2024_5961_Figa_HTML.png" class="a-plus-plus"/> </span> </span></p> </span> </description> <link>http://link.springer.com/10.1007/s13197-024-05961-x</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s13197-024-05961-x</guid> </item> <item> <title>Effect of modification methods on the physical properties and immunomodulatory activity of particulate β-glucan</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">β-Glucan is an immunoenhancing agent whose biological activities are linked to molecular structure. On that basis, the polysaccharide can be physiochemically modified to produce valuable functional materials. This study investigated the physical properties and immunostimulatory activity of modified β-glucan. Alkali-treated β-glucan had a distinct shape and smaller particle size than untreated β-glucan. The reduced particle size was conducive to the stability of the suspension because the β-glucan appeared to be completely dissolved by this treatment, forming an amorphous mass. Furthermore, alkali treatment improved the immunostimulating activity of β-glucan, whereas exposure of macrophages to heat-treated β-glucan decreased their immune activity. β-Glucan with reduced particle size by wet-grinding also displayed immunomodulatory activities. These results suggested that the particle size of β-glucan is a key factor in β-glucan-induced immune responses of macrophages. Thus, the modification of the β-glucan particle size provides new opportunities for developing immunoenhancing nutraceuticals or pharmacological therapies in the future.</p> </description> <link>http://link.springer.com/10.1007/s10068-023-01473-0</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s10068-023-01473-0</guid> </item> <item> <title>Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">Mead is a fermented alcoholic beverage produced by yeast action on a diluted solution of honey. In this study, for the first time, sensory acceptance, purchase intention and color parameters of potentially probiotic mead with <em class="a-plus-plus">Saccharomyces boulardii</em> were evaluated. The mead with <em class="a-plus-plus">S. boulardii</em> presented yeast counts higher than 10<sup class="a-plus-plus">6</sup> CFU/mL, being considered potentially probiotic, and tended to be yellow in color. About 160 tasters participated in the sensory evaluation, and 69.38% knew mead, but only 35.62% had tried the beverage. In terms of acceptance, the mead were within the acceptable range (above 5), and F2 (with initial soluble solids of 30° Brix and <em class="a-plus-plus">S. boulardii</em> concentration of 0.030 g/L) was the most accepted, with an overall average of 7.63 ± 1.42 on the nine-point hedonic scale. In addition, F2 presented the highest purchase intention. In conclusion, the mead showed a tendency towards the color yellow and good sensory acceptance.</p> </description> <link>http://link.springer.com/10.1007/s10068-023-01459-y</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s10068-023-01459-y</guid> </item> <item> <title>A chitosan/alginate coated nano-liposome to improve intestinal absorption of curcumin for oral administration</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">Attempts to improve low absorption and rapid metabolic conversion of curcumin were made by developing curcumin-loaded bilayer nanoliposomes coated with chitosan and alginate for intestinal-specific drug delivery. A curcumin-loaded nano-liposome was prepared with optimized formulations with phosphatidylcholine, curcumin, chitosan, and alginate. The particle size of the optimized formulation was approximately 400 nm, and the encapsulation efficiency was more than 99%. In the in vitro release study, curcumin release from the curcumin-loaded nanoliposome with double layers of chitosan/alginate (CNL-CH/AL) was suppressed in the simulated gastric fluid (SGF, pH 1.2) and enhanced in the simulated intestinal fluid (SIF, pH 6.8). In the in vivo pharmacokinetic study in rats, the CNL-CH/AL-treated group showed a prolonged absorption pattern of curcumin and the area under the plasma concentration–time curve from 0 to 24 h (AUC<sub class="a-plus-plus">0–24</sub>) was improved 109-fold compared to the control group treated with a curcumin solution without a nanocarrier.</p> </description> <link>http://link.springer.com/10.1007/s10068-023-01461-4</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s10068-023-01461-4</guid> </item> <item> <title>Protein hydrolysates prepared by Alcalase using ultrasound and microwave pretreated almond meal and their characterization</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">The study aimed to optimize ultrasonic (US: 40 kHz/200 W for 10, 20, 30, 40, and 50 min), and microwave (MW: 160 W for 45, 90, 125, 180, and 225 s) pretreatment conditions on protein extraction yield and degree of protein hydrolysis (DH) from almond de-oiled meal, an industrial by-product. First order model was used to describe the kinetics of almond protein hydrolysates obtained with Alcalase. The highest DH, 10.95% was recorded for the US-50 min and 8.87% for MW-45 s; while it was 5.76% for the untreated/control sample. At these optimized pretreatment conditions, a 1.16- and 1.18-fold increment in protein recovery was observed for the US and MW pretreatments, respectively in comparison to the conventional alkaline extraction. The molecular weight distribution recorded for pretreated samples disclosed a significant reduction in the band thickness in comparison with control. Both the pretreatments resulted in a significant increase (<em class="a-plus-plus">P</em> &lt; 0.05) in the antioxidant activity, and TCA solubility index when compared with the control. Results evinced that US and/or MW pretreatments before enzymatic hydrolysis can be a promising approach for the valorization of almond meal for its subsequent use as an ingredient for functional foods/nutraceuticals which otherwise fetches low value as an animal feed.</p> </description> <link>http://link.springer.com/10.1007/s13197-024-05945-x</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s13197-024-05945-x</guid> </item> <item> <title>Sambou Bamboo salt™ down-regulates the expression levels of angiotensin-converting enzyme 2 in activated human mast cells</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">Mast cells have a detrimental impact on coronavirus disease 2019 (COVID-19) caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection. Sambou Bamboo salt™ (BS) suppresses mast cell-mediated inflammatory response and enhances immunity. In this study, we investigated the regulatory effects of BS on expression of angiotensin-converting enzyme 2 (ACE2) and transmembrane protease/serine subfamily member 2 (TMPRSS2) in human mast cell line (HMC)-1 cells. BS resulted in significant reductions in expression levels of ACE2 and TMPRSS2 in activated HMC-1 cells. Levels of tryptase were reduced by BS. In addition, BS blocked activation of activator protein 1 (AP-1), c-Jun NH2-terminal kinases (JNK), p38, and phosphatidylinositide-3-kinase (PI3K) in activated HMC-1 cells. Therefore, these results show that BS reduces levels of ACE2, TMPRSS2, and tryptase by inhibiting AP-1/JNK/p38/PI3K signaling pathways in mast cells. These findings can serve as valuable foundational data for the development of therapeutic agents aimed at preventing SARS-CoV-2 infection.</p> </description> <link>http://link.springer.com/10.1007/s10068-023-01438-3</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s10068-023-01438-3</guid> </item> <item> <title>Characterization of a novel ribose-5-phosphate isomerase B from Curtobacterium flaccumfaciens ZXL1 for D-allose production</title> <description> <h3 class="a-plus-plus">Abstract</h3> <p class="a-plus-plus">Enzymatic preparation of rare sugars as an alternative to traditional sweeteners is an effective strategy to achieve a low-calorie healthy diet. Ribose-5-phosphate isomerase B (RpiB) is a key enzyme in the non-oxidative branch of the catalytic pentose phosphate pathway. Here, we investigated the potential of <em class="a-plus-plus">Curtobacterium flaccumfaciens</em> ZXL1 (<em class="a-plus-plus">C. flaccumfaciens</em> ZXL1) derived RpiB (CfRpiB) in D-allose preparation. The optimal reaction conditions for recombinant CfRpiB were found experimentally to be pH 7.0, 55 °C, and no metal ions. The kinetic parameters <em class="a-plus-plus">K</em><sub class="a-plus-plus"><em class="a-plus-plus">m</em></sub>, <em class="a-plus-plus">k</em><sub class="a-plus-plus"><em class="a-plus-plus">cat</em></sub>, and catalytic efficiency<em class="a-plus-plus"> k</em><sub class="a-plus-plus"><em class="a-plus-plus">ca</em>t</sub>/<em class="a-plus-plus">K</em><sub class="a-plus-plus"><em class="a-plus-plus">m</em></sub> were 320 mM, 4769 s<sup class="a-plus-plus">−1</sup>, and 14.9 mM<sup class="a-plus-plus">−1</sup> s<sup class="a-plus-plus">−1</sup> respectively. The conversion of D-allulose by purified enzyme (1 g L<sup class="a-plus-plus">−1</sup> ) to D-allose was 13% within 1 h. In addition, homology modeling and molecular docking were used to predict the active site residues: Asp13, Asp14, Cys72, Gly73, Thr74, Gly77, Asn106, and Lys144.</p> </description> <link>http://link.springer.com/10.1007/s10068-023-01457-0</link> <pubDate>2024-06-01</pubDate> <guid>10.1007/s10068-023-01457-0</guid> </item> </channel></rss> 
