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Brassica rapa L. polysaccharide mitigates hypobaric hypoxia-induced oxidation and intestinal damage via microbiome modulation.
NPJ Sci Food
December 2024
School of Public Health, Lanzhou University, Lanzhou, 730000, China.
The high-altitude, low-pressure, and hypoxia environment poses a significant threat to human health, particularly causing intestinal damage and disrupting gut microbiota. This study investigates the protective effects of Brassica rapa L. crude polysaccharides (BRP) on intestinal damage in mice exposed to hypobaric hypoxic conditions.
View Article and Find Full Text PDFEnhancing D-lactic acid production by optimizing the expression of D-LDH gene in methylotrophic yeast Komagataella phaffii.
Biotechnol Biofuels Bioprod
December 2024
Department of Chemical Engineering, Osaka Metropolitan University, 1-1 Gakuen-Cho, Naka-Ku, Sakai, Osaka, 599-8531, Japan.
Background: Currently, efficient technologies producing useful chemicals from alternative carbon resources, such as methanol, to replace petroleum are in demand. The methanol-utilizing yeast, Komagataella phaffii, is a promising microorganism to produce chemicals from methanol using environment-friendly microbial processes. In this study, to achieve efficient D-lactic acid production from methanol, we investigated a combination of D-lactate dehydrogenase (D-LDH) genes and promoters in K.
View Article and Find Full Text PDFVisible light-activated dye-sensitized TiO antibacterial film: A novel strategy for enhancing food safety and quality.
J Hazard Mater
December 2024
Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24060, United States. Electronic address:
Antibacterial packaging holds promise in addressing food spoilage by inactivating bacteria, but current antimicrobial packaging solutions face challenges like depletion of antibacterials and concerns of antibiotic abuse. In response to these limitations of existing packaging materials, we developed a novel antibacterial packaging film by incorporating titanium dioxide (TiO)- tetra(4-carboxyphenyl) porphyrin (TcPP) conjugates into cellulose nanofibrils (CNF) films. Unlike conventional antimicrobial packaging, this film harnesses visible light energy to excite electrons from TcPP to TiO, generating reactive oxygen species (ROS) that inactivate bacteria without relying on antibiotics.
View Article and Find Full Text PDFMetagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Rice Wines Fermented with Qu and Qu.
Foods
September 2024
Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China.
(starter) makes an important contribution to the formation of the flavor characteristics of rice wine (HQW). Qu (GTQ) and Qu (WYQ) are two kinds of commonly used in HQW brewing, but the comparison of the two kinds of HQW is still insufficient at present. The objective of this study was to compare the dynamic changes of amino acids (AAs), higher alcohols (HAs), bioamines (BAs), volatile flavor compounds (VFCs), and microbial communities in HQW fermentation, with GTQ and WYQ as starter.
View Article and Find Full Text PDFMutagenicity and Genotoxicity Assessment of DMLL10 Isolated from Kimchi.
J Microbiol Biotechnol
September 2024
Department of Food and Nutrition, Dongduk Women's University, Seoul 02748, Republic of Korea.
DMLL10 is a microorganism specific to kimchi fermentation. In this study, we sought to evaluate the toxicity of this strain, which was newly isolated from kimchi, to determine its safety as a food ingredient. Bacterial reverse mutation assay, chromosomal aberration assay, and mammalian cell in vitro micronucleus assay were performed to assess the genetic toxicity of DMLL10.
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