Development and characterization of bigel systems as carriers for thyme essential oil utilizing hydrogel from chicken processing by-products for food applications.

A chicken protein hydrogel (HG) was enzymatically prepared and blended with a carnauba wax-based oleogel (OG) to form bigels (BG) in ratios of 50:50 to 90:10. These systems were infused with thyme essential oil (TEO) at 0.5 %, 1 %, and 2 % v/v to harness its antioxidant properties.

The Safety of Schools Based on Heavy Metal Concentrations in Classrooms' Dust: A Systematic Review and Meta-Analysis.

Background: Classroom is where children spend much of their time in; this study aimed to identify the concentration of heavy metals in the classroom dust based on the results of various studies in the world using the published data up to years 2018.

Methods: Fifteen studies were selected for the study according to the inclusion and exclusion criteria. The mean concentration of 11 heavy metals including arsenic, barium, cadmium, cobalt, chromium, copper, iron, lead, manganese, nickel, and zinc was extracted.

The dysbiosis signature of Fusobacterium nucleatum in colorectal cancer-cause or consequences? A systematic review.

Colorectal cancer (CRC) is the third most common cause of cancer globally and the fourth attributable cause of mortality and morbidity due to cancer. An emerging factor contributing to CRC is the gut microbiota and the cellular changes associated with it. Further insights on this may help in the prevention, diagnosis and new therapeutic approaches to colorectal cancer.

Designing a multifunctional staphylokinase variant (SAK-2RGD-TTI) with appropriate thrombolytic activity in vitro.

Objective: Thrombin, platelets, and plasmin are three key factors involved in hemostasis and thrombolysis. Thrombolytic therapy with clinically approved drugs is often followed by recurrent thrombosis caused by thrombin-induced platelet aggregation from the clot debris. In order to minimize these problems, new constructs were designed for the expression of recombinant staphylokinase (rSAK) and also a fusion protein composed of staphylokinase, 20 amino acids containing 2 RGD followed by tsetse thrombin Inhibitor (SAK-2RGD-TTI) in Pichia pastoris.

Bacterial staphylokinase as a promising third-generation drug in the treatment for vascular occlusion.

Vascular occlusion is one of the major causes of mortality and morbidity. Blood vessel blockage can lead to thrombotic complications such as myocardial infarction, stroke, deep venous thrombosis, peripheral occlusive disease, and pulmonary embolism. Thrombolytic therapy currently aims to rectify this through the administration of recombinant tissue plasminogen activator.

Comparison of expression optimization of new derivative of staphylokinase (SAK-2RGD-TTI) with the rSAK.

Staphylokinase (SAK) is a promising thrombolytic agent for the treatment of patients suffering from blood-clotting disorders. To increase the potency of SAK and to minimize vessel reocclusion, a new construct bearing SAK motif fused to tsetse thrombin inhibitor (TTI) via a 20-amino acid linker with 2 RGD (2 × arginine-glycine-aspartic acid inhibiting platelet aggregation via attachment to integrin receptors of platelet) was codon optimized and expressed comparatively in Pichia pastoris GS115 as a Mut strain and KM71H as a Mut strain. Fusion protein was optimized in terms of best expression condition and fibrinolytic activity and compared with the rSAK.

Protective effects of isatin and its synthetic derivatives against iron, copper and lead toxicity.

Introduction: While some metals are required for physiological functions in the form of essential trace elements, they can cause toxicity in the excessive concentrations. Chelation therapy was used to reduce the adverse effects of acute and chronic poisoning by metals. Isatin derivatives form complexes with copper ions indicating that they may have protective activity against metal overload.

High-level expression of a biologically active staphylokinase in Pichia pastoris.

Staphylokinase (SAK) as the third generation thrombolytic molecule is a promising agent for the treatment of thrombosis. SAK variant of SAKфC was expressed in Pichia pastoris strains KM71H and GS115. The codon adaptation index of SAK was improved from 0.

Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion.

A yogurt mix (2 g fat and 17g solids/100 g) was supplemented with an algae oil emulsion to provide 500 mg omega-3 fatty acids per 272 g serving of yogurt white mass. The emulsion was added to the yogurt mix either before or after the homogenization step and prior to pasteurization. It was then flavoured with a strawberry fruit base and fermented and stored for up to three weeks.

Antioxidant protection of bulk fish oils by dispersed sugars and polyhydric alcohols.

Selected sugars (fructose, sucrose, or raffinose) and polyhydric alcohols (sorbitol or mannitol) were equilibrated directly with bulk fish oil (10% by weight, excess) and exposed to fluorescent lighting (2550 Lx) for 24 h at 5 degrees C. Data for room temperature-equilibrated samples revealed that polyols functioned as antioxidants in fish oil. Increased times and temperatures of equilibration (to 90-110 degrees C, 1-2 mmHg, to 2 h) greatly enhanced the antioxidant activity of polyols in fish oil exposed to light.

Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions.

Polyols have been incorporated into fish oil emulsions as a means for the inhibition of lipid oxidation and suppression of fishy flavor. However, the role of sugars and polyhydric alcohols as antioxidants has not been clearly established. Selected polyols were evaluated for their performance as antioxidants and modifiers of oxidation pathways in a model system.

Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.

Whey protein isolate (WPI), soy protein isolate (SPI), and sodium caseinate (CAS) can inhibit lipid oxidation when they produce a positive charge at the interface of emulsion droplets. However, when proteins are used to stabilize oil-in-water emulsions, only a fraction of them actually absorb to the emulsion droplets, with the rest remaining in the continuous phase. The impact of these continuous phase proteins on the oxidative stability of protein-stabilized emulsions is not well understood.