Revealing the Structure of Sheer N-Acetylglucosamine, an Essential Chemical Scaffold in Glycobiology.

We explored the conformational landscape of N-acetyl-α-d-glucosamine (α-GlcNAc), a fundamental chemical scaffold in glycobiology. Solid samples were vaporized by laser ablation, expanded in a supersonic jet, and characterized by broadband chirped pulse Fourier transform microwave spectroscopy. In the isolation conditions of the jet, three different structures of GlcNAc have been discovered.

Pollen-Food Allergy Syndrome: From Food Avoidance to Deciphering the Potential Cross-Reactivity between Pru p 3 and Ole e 7.

Background: Cross-reactivity between nonspecific lipid transfer proteins could cause anaphylaxis, further influencing food avoidance and nutrient deficiencies. The one affecting olive pollen (Ole e 7) and peach (Pru p 3) may underlie a variety of pollen-food syndromes, though a deep molecular analysis is necessary.

Methods: Three Ole e 7-monosensitised patients (MON_OLE), three Pru p 3-monosensitised patients (MON_PRU) and three bisensitised patients (BI) were selected.

Antioxidant and antimicrobial emulsions with amphiphilic olive extract, nanocellulose-stabilized thyme oil and common salts for active paper-based packaging.

Anionic cellulose nanofibers (CNFs) were used to stabilize emulsions that combined water-soluble (and oil-soluble), strongly antioxidant extracts with a water-immiscible, notably antimicrobial essential oil. Specifically, the radical scavenging activity was primarily provided by aqueous extracts from olive fruit (Olea europaea L.), while the antimicrobial effects owed eminently to thyme oil (Thymus vulgaris L.