Aryl-urea substituted fatty acids are protonophores and mitochondrial uncouplers that utilise a urea-based synthetic anion transport moiety to carry out the protonophoric cycle. Herein we show that replacement of the urea group with carbamate, a functional group not previously reported to possess anion transport activity, produces analogues that retain the activity of their urea counterparts. Thus, the aryl-carbamate substituted fatty acids uncouple oxidative phosphorylation and inhibit ATP production by collapsing the mitochondrial proton gradient. Proton transport proceeds self-assembly of the deprotonated aryl-carbamates into membrane permeable dimeric species, formed by intermolecular binding of the carboxylate group to the carbamate moiety. These results highlight the anion transport capacity of the carbamate functional group.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1039/d2ob02049a | DOI Listing |
Gels
December 2024
Department of Food Science and Technology, Ionian University, 28100 Argostoli, Greece.
Spent coffee grounds, the main by-product of the coffee-brewing process, were valorized as a renewable source of lipids for the synthesis of novel wax esters and as an alternative and sustainable oil-structuring agent for the production of oleogels. The lipase-catalyzed reactions were implemented using fatty alcohols both under solvent-free conditions and with limonene as an environmentally friendly solvent. Wax esters were evaluated for their ability to formulate olive oil oleogels through the determination of the physical properties of oleogels.
View Article and Find Full Text PDFFood Chem
December 2024
Faculty of Engineering, Department of Food Engineering, Bolu Abant Izzet Baysal University, 14030 Golkoy, Bolu, Türkiye. Electronic address:
This study evaluated the effects of incorporating cold-pressed sesame (C-SEO), safflower (C-SAO), and black cumin oils (C-BCO) into mayonnaise at substitution ratios of 0-20 % to sunflower oil. Refined sunflower oil had the lowest free fatty acids (FFA) and strong antiradical activity due to high α-tocopherol and β-carotene content. C-BCO showed the highest oxidation levels with a peroxide value of 6.
View Article and Find Full Text PDFPlant Foods Hum Nutr
December 2024
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Subsede Sureste, Carretera Sierra Papacal-Chuburná Puerto - Parque Científico y Tecnológico de Yucatán. Tablaje Catastral 31264. Km 5.5, Mérida, México.
Crackers are bakery products that have shown an increase in consumption. One way to make crackers more nutritious is to add bioactive compounds, such as chia oil which is rich in polyunsaturated fatty acids. As these compounds are highly unsaturated, encapsulation techniques, such as nanoemulsion, allow the addition of them in foods, guaranteeing the preservation of their properties.
View Article and Find Full Text PDFReducing animal-based food production and consumption due to environmental issues and undergoing upcoming changes in food dietary patterns is pushing European society to search for new protein sources. Consuming macroalgae (seaweed) is one of the possible solutions, and it is an exciting alternative for both sustainability and consumers' health. The aim of this work, implemented under the EU-FORA fellowship programme, was to evaluate the current and projected consumption of macroalgae in terms of possible beneficial and detrimental effects on consumers.
View Article and Find Full Text PDFTrop Anim Health Prod
December 2024
Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, 90509, Sandakan, Sabah, Malaysia.
The effects of incorporating Illipe nut into the diet of pigs, in replacement of yellow maize, on their growth performance and meat quality was investigated in a 60 days feeding trial. Twenty-four male pigs were divided into two treatments and fed diets with 0% (T1) or 15% (T2) Illipe nut inclusion. Feed intake, live weight (LW) and backfat thickness (BFT) were taken and used to calculate average daily feed intake (ADFI), average daily gain (ADG), feed conversion ratio (FCR) and increase in backfat (IBF).
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!