Partial purification and characterization of protease extracted from .

Proteases are large group of highly demanded enzymes having huge application in food and pharmaceutical industries. Numerous sources, including plants, microorganisms, and animals, can be used to obtain protease. Due to its affordability and safety consideration, fermented foods have recently attracted more attention as a source of microbial protease.

Thermal inactivation parameters of spores from different phylogenetic groups of Bacillus cereus.

The thermal inactivation kinetics of spores from 39 Bacillus cereus strains belonging to six different phylogenetic groups (group II to VII) was studied. Fresh spore suspensions in glass capillaries were heated in an oil bath at three or more different temperatures for five different times. Survival curves and thermal death curves were established and the kinetic parameters DT (decimal reduction time at temperature T) and z (temperature dependence of DT) were derived by linear regression.

Physiologically based biokinetic (PBBK) modeling of safrole bioactivation and detoxification in humans as compared with rats.

A physiologically based biokinetic (PBBK) model for the alkenylbenzene safrole in humans was developed based on in vitro- and in silico-derived kinetic parameters. With the model obtained, the time- and dose-dependent formation of the proximate and ultimate carcinogenic metabolites, 1-hydroxysafrole and 1-sulfooxysafrole in human liver were estimated and compared with previously predicted levels of these metabolites in rat liver. In addition, Monte Carlo simulations were performed to predict interindividual variation in the formation of these metabolites in the overall population.