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Insight into copper coordination in O reduction by water-soluble cytochrome oxidase models.
Dalton Trans
January 2025
CLIC, Institut de Chimie de Strasbourg, UMR 7177 CNRS-Unistra, 4 rue Blaise Pascal, 67000 Strasbourg, France.
Iron-copper complexes have been extensively studied in the search for efficient cytochrome oxidase models. Whereas most dinuclear materials usually focus on fine-tuning the coordination of heme-Fe, this work shows that the coordination of copper in cytochrome oxidase models should be carefully taken into consideration. A β-cyclodextrin dimer was built around a bipyridine linker and combined with Fe-tetraphenylsulfonatoporphyrinate (FeTPPS) to generate a self-assembled hydrosoluble cytochrome oxidase model.
View Article and Find Full Text PDFThe molecular pathways leading to GABA and lactic acid accumulation in florets of organic broccoli rabe ( subsp. ) stored as fresh or as minimally processed product.
Hortic Res
January 2025
Institute for Biological Systems, National Research Council (CNR), Via Salaria Km 29,300, 00015 Monterotondo, Rome, Italy.
In the context of organic farming, the introduction of a local product to wider markets and an evaluation of storage effects, metabolic and transcriptomic variations in two broccoli rabe genotypes from production cycles of two different years were studied by comparing florets of stored fresh (SF) and packaged (P) for 4 days with those harvested fresh from the field (H). Twenty-five hydrosoluble compounds, including amino acids, carbohydrates, and organic acids, were quantified by untargeted nuclear magnetic resonance (NMR). Principal component analysis produced a neat separation among the three commodity statuses with P being the most divergent and SF closer to H.
View Article and Find Full Text PDFVitamin B Complex Encapsulation in Bacterial Nanocellulose: A Novel System for Heat and Chemical Stabilization in Food Products.
Polymers (Basel)
October 2024
Grupo de Investigación Alimentación y Nutrición Humana (GIANH), Escuela de Nutrición y Dietética, Universidad de Antioquia, Cl. 67, No 53-108, Medellín 050010, Colombia.
Bacterial nanocellulose has been commonly used as a gelling or stabilizing agent in the food industry and as an excipient in pharmacology. However, due to its physical and chemical properties, such as its high degradation temperature and the ease with which it can interact with other molecules, bacterial nanocellulose has been established as a material with great potential for the protection of bioactive compounds. This research shows the capacity of bacterial nanocellulose to establish interactions with B vitamins (B1, B2, B3 and B12) through different sorption isotherms, mainly by means of the BET, GAB and TSS models.
View Article and Find Full Text PDFCharacterization and monitoring of changes during lactation in the profile of multiple bioactive compounds of milk from grazing mares.
J Sci Food Agric
February 2025
Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain.
Background: Mare milk has often been considered a food product with potential functional properties. However, the bioactive compound composition of mare milk, including vitamins and other minor bioactive compounds, as well as factors affecting this composition have scarcely been studied. Therefore, the present study aimed to characterize the changes during lactation in the content of water- and fat-soluble vitamins and total polyphenols, and the total antioxidant capacity of mare milk from semi-extensive farms.
View Article and Find Full Text PDFEffects of High-Pressure Homogenization on the Structure and Functional Properties of Proteins.
Foods
September 2024
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Article Synopsis
- A rare freshwater shellfish native to China has high-quality proteins but suffers from poor solubility and functionality in food applications.
- Researchers used an alkaline dissolution-isoelectric precipitation method paired with high-pressure homogenization (HPH) to enhance the proteins’ properties.
- HPH treatment improved the proteins' solubility and functional characteristics by altering their structure, making them more effective for emulsifying, foaming, and digestion purposes.
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