Draft genome dataset of strain R-35 isolated from tidal pool sediments.

The marine isolate, strain R-35, was isolated from marine sediments collected from the Glencairn Tidal Pool, Table Mountain National Park, Cape Town, South Africa. The genomic DNA was sequenced using the Ion Torrent GeneStudio™ S5 platform, and the assembly was performed using the SPAdes assembler on the Centre for High Performance Computing (CHPC) Lengau Cluster located at the CSIR, Rosebank, South Africa. The draft genome assembly consisted of 722 contigs totaling 7,625,174 base pairs and a G+C% content of 72.

Expression, Purification, and Characterisation of Recombinant Alginate Lyase ( AL2) for the Bioconversion of Alginate into Alginate Oligosaccharides.

Alginate, a polysaccharide found in brown seaweeds, has regularly gained attention for its potential use as a source of bioactive compounds. However, it is structurally complex with a high molecular weight, limiting its application. Alginate oligosaccharides (AOS) are small, soluble fragments, making them more bioavailable.

The effect of mobile phone electromagnetic fields on the human resting state wake EEG and event-related potential: A systematic review and meta-analysis.

The rapid growth of mobile phone usage and its use of radiofrequency electromagnetic fields (RF-EMF) have raised concerns about potential health risks. Researchers have conducted studies to examine the effects of RF-EMF on the brain using electroencephalography (EEG). We conducted a systematic quality assessment and meta-analysis of published research in this field to establish high-quality studies as references for future protocols.

Challenges to Increasing Dietary Fiber in White Flour and Bread.

Increasing the intake of dietary fiber from staple foods is a key strategy to improve the health of consumers. White bread is an attractive vehicle to deliver increased fiber as it is widely consumed and available to all socio-economic groups. However, fiber only accounts for about 4% of the dry weight of white flour and bread compared to 10-15% in whole grain bread and flour.