Phenolic compounds profile in extracts of Smilax spp., antioxidant activity, and inhibition of advanced glycation end products.

Smilax genus possesses bioactive properties attributed to phenolic compounds, which may exhibit antioxidant effects and inhibit the advanced glycation end products (AGEs). However, identifying these phenolic compounds and AGEs has become increasingly relevant to understanding such activities. This study aimed to identify phenolic compounds in extracts of Smilax spp.

Rhizospheric bacteria as potential biocontrol agents against wilt and crown and root rot diseases in tomato.

The discovery of novel biocontrol agents requires the continuous scrutiny of native microorganisms to ensure that they will be useful on a regional scale. The goal of the present work was to discover novel antagonistic bacteria against ff. spp.

Production and physicochemical characterization of chitosan for the harvesting of wild microalgae consortia.

The use of chitosan to harvest microalgae is a strategic step that seeks to reach an economically competitive price to recover lipids, proteins, and pigments. The aim of the present work was to design low-molecular-weight chitosan from shrimp shells and its physicochemical characterization, to be used for the harvesting of wild microalgae consortia. The chitosan was obtained by chemical deacetylation of shrimp shells, and physicochemical characterization was made using the instrumental methods DSC, TGA, X-ray, FTIR, and SEM.

Obtaining glycoconjugates of marine origin via Maillard reaction and their cytotoxic effect: an alternative for the use of animal byproducts.

Background: Protein glycation by Maillard reaction is commonly used to improve the functional and bioactive properties of food proteins. It is also known that this glycation method can be accelerated by heat without the need for chemical reagents that could be harmful to health. In this study, glycoconjugates were obtained from a mixture of connective tissue proteins (CTP) from jumbo squid (Dosidicus gigas) and two different sugars, dextran (DEX; 10 kDa) and glucose (GLU), using protein-to-carbohydrate ratios of 1:2 and 1:3, in solution at 50 °C for 6 h.

[Sulforaphane (1-isothiocyanato-4-(methylsulfinyl)-butane) content in cruciferous vegetables].

Sulforaphane (1-isothiocyanato-4-(methylsulfinyl)-butane) content in cruciferous vegetables. Sulforaphane is an isothiocyanate which has antimicrobial and anticarcinogenic properties, this compound is found in a wide variety of plants from genus Brassica oleracea, being the most important broccoli and cabbage. The objective of this research was to quantify sulforaphane in the edible parts of broccoli and cabbage leaves by high-performance liquid chromatography (HPLC).