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Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products.
Ital J Food Saf
January 2025
Department Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Malang, East Java.
The formation of histamine in food is influenced by temperature, and histamine growth can be inhibited by maintaining a cold chain. However, simply relying on temperature control is insufficient, as certain bacteria can produce the enzyme histidine decarboxylase even at temperatures below 5°C. To address this issue, various methods, such as modified atmosphere packaging, high hydrostatic pressure, and irradiation, have been developed to control histamine in fishery products.
View Article and Find Full Text PDFA mitochondria-targeted iridium(III) complex-based sensor for endogenous GSH detection in living cells.
Analyst
January 2025
Jiangxi Provincial Key Laboratory of Organic Functional Molecules; Institute of Organic Chemistry, Jiangxi Science and Technology Normal University, Nanchang 330013, PR China.
Glutathione (GSH) plays an important role in maintaining redox homeostasis in biological systems. Development of reliable glutathione sensors is of great significance to better understand the role of biomolecules in living cells and organisms. Based on the advantages of the photophysical properties of iridium complexes, we proposed a "turn-on" phosphorescent sensor.
View Article and Find Full Text PDFElafibranor, a dual PPARα and PPARδ agonist, reduces alcohol-associated liver disease: Lessons from a mouse model.
World J Gastroenterol
January 2025
Carmen Laboratory, INSERM Unit 1060-Lyon 1 University, Pierre Benite 69310, France.
Metabolic dysfunction-associated steatotic liver disease (MASLD) is a highly prevalent liver pathology in need of novel pharmacological treatments to complement lifestyle-based interventions. Nuclear receptor agonists have been under scrutiny as potential pharmacological targets and as of today, resmetirom, a thyroid hormone receptor b agonist, is the only approved agent. The dual PPAR α and δ agonist elafibranor has also undergone extensive clinical testing, which reached the phase III clinical trial but failed to demonstrate a beneficial effect on MASLD.
View Article and Find Full Text PDFStructural insights into the role of reduced cysteine residues in SOD1 amyloid filament formation.
Proc Natl Acad Sci U S A
February 2025
Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Sciences, CALS, Seoul National University, Seoul 08826, Republic of Korea.
The formation of superoxide dismutase 1 (SOD1) filaments has been implicated in amyotrophic lateral sclerosis (ALS). Although the disulfide bond formed between Cys57 and Cys146 in the active state has been well studied, the role of the reduced cysteine residues, Cys6 and Cys111, in SOD1 filament formation remains unclear. In this study, we investigated the role of reduced cysteine residues by determining and comparing cryoelectron microscopy (cryo-EM) structures of wild-type (WT) and C6A/C111A SOD1 filaments under thiol-based reducing and metal-depriving conditions, starting with protein samples possessing enzymatic activity.
View Article and Find Full Text PDFHydrodynamic cavitation induced fabrication of soy protein isolate-polyphenol complexes: Structural and functional properties.
Curr Res Food Sci
January 2025
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, Liuzhou, 545006, China.
The combination of polyphenols and protein can improve the functional characteristics of protein. How to effectively promote the binding of polyphenols to protein is still a difficult topic. In this study, hydrodynamic cavitation (HC) was used to induce the fabrication of complexes between soy protein isolate (SPI) and different polyphenols (tannic acid (TA), chlorogenic acid (CGA), ferulic acid (FA), caffeic acid (CA), and gallic acid (GA)).
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