New insights into influencing the extraction efficiency of tigernut oil: Impact of heat on oil absorption and enzymatic hydrolysis of tigernut starch in a starch-protein-oil model system.

Tigernut is a potential source of valuable edible oil; however, current oil extraction techniques are inefficient. We assessed high temperature-induced variations in oil absorption and enzymatic hydrolysis of tigernut starch (TS) in the presence of protein to explore the intrinsic reasons for the low oil extraction from tigernut. The results showed that, due to high temperature and the presence of protein, an increase in the volume mean diameters and agglomeration of TS granules occurred.

Yield, physicochemical properties and in vitro digestibility of starch isolated from defatted meal made from microwaved tigernut (Cyperus esculentus L.) tubers.

In this work, the effects of microwave treatment (MDT) of tigernut tubers at 540 W for 140, 180, 220, 240 s on the yield, physicochemical properties and in vitro digestibility of tigernut starch (TS) were firstly investigated. MDT significantly reduced the crystallinity and double helix structures of the starch, without altering its native A-type crystal structure. After microwaving for 140 s and 180 s, the extraction yield of TS was significantly increased from 14.

Regulation of the PD-1/PD-L1 Axis and NK Cell Dysfunction by Exosomal miR-552-5p in Gastric Cancer.

Objective: NK cells play a vital role in tumor immune resistance. Various factors affect NK cell activity. While NK cell dysfunction has been observed in numerous malignancies, the underlying mechanisms in gastric cancer remain unclear.