Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity

Applied Food Research, Journal Year: 2025, Volume and Issue: 5(1), P. 100741 - 100741

Published: Feb. 1, 2025

Language: Английский

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Total nutritional double emulsion-based supplement enriched with low-molecular-weight oyster peptides: A promising nutritional strategy for alleviating cachexia in chemotherapy-treated Lewis lung cancer mice

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 105968 - 105968

Published: Jan. 1, 2025

Language: Английский

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Effects of bee artificial diets on the composition of royal jelly: chemical characterization and marker identification by untargeted and targeted metabolomic approaches

Journal of Food Composition and Analysis, Journal Year: 2025, Volume and Issue: 142, P. 107411 - 107411

Published: Feb. 28, 2025

Language: Английский

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Royal jelly: A novel eco-friendly biotemplate for the sustainable green synthesis of antibacterial silver, iron, copper, and zinc nanoparticles

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117797 - 117797

Published: April 1, 2025

Language: Английский

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Unlocking the Rich Potential of a Soft Gel-Cream Enriched with Royal Jelly for Topical Use

Gels, Journal Year: 2025, Volume and Issue: 11(4), P. 294 - 294

Published: April 16, 2025

For decades, royal jelly achieved notoriety and became an ultra-rich ingredient with numerous pharmacological properties especially for its use in production of topical ointments creams. A novel formulation enriched 2% has been developed characterized. Rheological results highlight a gel-like behavior the product packaging, as it does not flow from costumer’s hand after application behaves like liquid, spreading evenly onto clean skin. clear comparison size distribution pure cream samples was noticed by dynamic light scattering analysis completed further Fourier transform infrared spectroscopy (FTIR-ATR) which showed off shift changes gel sample compared to compounds. MTT assays were conducted quintuplicate on murine fibroblasts cell line (NCTC L-929) testing biocompatibility range 50–1000 μg/mL over 24, 48 72 h. The designed is typically intended deliver active compounds skin surface potentially into deeper layers. molecular docking study performed binding mode prediction P-gp protein residues two ligands, quercetin myricetin, order investigate their role internal modulation drug transport across membranes within

Language: Английский

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Physiological and Astral-DIA relative quantitative proteomics analysis reveals the anti-browning mechanism of cinnamon essential oil on postharvest Agaricus bisporus infected with Pseudomonas tolaasii

Postharvest Biology and Technology, Journal Year: 2025, Volume and Issue: 228, P. 113648 - 113648

Published: May 14, 2025

Language: Английский

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Chemical composition, functional properties, physico‐chemical properties, and techno‐functional characteristics of Satureja protein hydrolysate stabilized in a gelatin matrix

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(10), P. 8030 - 8042

Published: Aug. 20, 2024

Abstract The current evaluation was conducted to investigate the chemical composition and functional properties of protein hydrolysates from different Satureja species. major amino acids (mg/100 g protein) in species were arginine (6.06–14.37), asparagine (1.39–17.06), glutamine (2.42–11.60), glutamic acid (6.34–9.32), beta‐aminoisobutyric (3.31–10.29), alanine (4.64–9.59), aspartic (5.73–9.54), proline (4.25–8.14), leucine (3.63–5.69), serine (2.64–4.83), lysine (1.89–4.56), glycine (0.96–5.27), valine (2.76–4.83), phenylalanine (2.86–3.75). Protein exhibited comparable antioxidant activity (IC 50 = 0.270–0.328 mg/mL), anti‐linoleic oxidation 0.231–0.301 anti‐lecithin 0.198–0.258 anti‐starch 0.201–0.277 anti‐amylase 0.314–0.337 anti‐lipase 0.309–0.369 mg/mL). physico‐chemical gelatin dispersion electrical conductivity (1197 microsiemens/cm), osmolarity (190 milliosmol/kg), surface tension (45 mN/m), particle size (179 nm), zeta potential (−48 mV), viscosity (4.92 mPa.s). Techno‐functional characteristics freeze‐dried particles as follows: water content (7.68%), solubility (84.57%), swelling (151.33%), hygroscopicity (38.20%), hydrophobicity (6.50 μg/g), emulsification (68.54%), stability (57.86%), foam expansion (56.08%), (41.84%), oil‐holding capacity (1.96 g/g), water‐holding (4.45 g/g). hydrolysate causes minor changes techno‐functional gelatin. investigation introduces a possible ingredient for bioactive food products treating diabetes oxidative stress natural preservative industry.

Language: Английский

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Proteins and Protein Hydrolysate from Jackfruit Seeds (Artocarpus heterophyllus Lam.): Techno-functional Properties and Amino Acid Profile

Food and Bioprocess Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 24, 2024

Language: Английский

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