Pre-exposure of Lactobacillus acidophilus to stress conditions impacts the metabolites and bioaccessibility of calcium and carotenoids in fermented dairy products.

This study evaluated the impact of fermentation with Lactobacillus acidophilus pre-subjected to acid, osmotic, and oxidative stress conditions on the production of metabolites and the bioaccessibility of nutrients and bioactive compounds in fermented milks and yogurts. The products were added with orange bagasse (additional calcium - Ca source) and buriti pulp (carotenoids source). Gas chromatography coupled with mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) were used to analyze the volatile and non-volatile compounds metabolites from fermentation, respectively.

High throughput phenotyping in soybean breeding using RGB image vegetation indices based on drone.

This study investigates the effectiveness of high-throughput phenotyping (HTP) using RGB images from unmanned aerial vehicles (UAVs) to assess vegetation indices (VIs) in different soybean pure lines. The VIs were accessed at various stages of crop development and correlated with agronomic performance traits. The field research was conducted in the experimental area of the Mato Grosso do Sul Foundation, Brazil, with 60 soybean pure lines.

Purification, Characterization, and Antimicrobial Activity Against Candida parapsilosis and Staphylococcus aureus of a Highly Stable Type-1 Cystatin from Terminalia catappa L. Seeds.

Introduction: Clinic infections caused by various microorganisms are a public health concern. The rise of new strains resistant to traditional antibiotics has exacerbated the problem. Thus, the search for new antimicrobial molecules remains highly relevant.

Quantifying the Impact of High-Pressure Processing on the Phenolic Profile, Antioxidant Activity, and Pollen Morphology in Honey.

Honey can benefit from non-thermal processing techniques such as high-pressure processing (HPP) to improve its quality and bioactivity. This study investigated the impact of HPP (600 MPa for 5, 10, and 15 min) on honey's quality, including the levels of hydroxymethylfurfural (HMF), antioxidant activity, total phenolic content (TPC), and phenolic profile. HPP treatment did not significantly affect HMF or TPC levels but led to selective changes in the phenolic profile.