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From coffee to cocktails: Rethinking the limitations and future directions in men's beverage intake and fertility research.
Andrology
January 2025
Division of Population Health Research, Eunice Kennedy Shriver National Institute of Child Health and Human Development, Bethesda, USA.
Carbohydrate conversion in spent coffee grounds: pretreatment strategies and novel enzymatic cocktail to produce value-added saccharides and prebiotic mannooligosaccharides.
Biotechnol Biofuels Bioprod
January 2025
Institute of Biosciences and BioResources, National Research Council of Italy, Via P. Castellino, 111, 80131, Naples, Italy.
Background: Spent coffee grounds (SCG) are the most abundant waste byproducts generated from coffee beverage production worldwide. Typically, these grounds are seen as waste and end up in landfills. However, SCG contain valuable compounds that can be valorized and used in different applications.
View Article and Find Full Text PDFControl of coffee canker associated with Pseudomonas coronafaciens pv. garcae using a cocktail integrating two virulent polyvalent bacteriophages encapsulated in nanoparticles: in planta studies.
J Appl Microbiol
January 2025
VBlab-Laboratory of Bacterial Viruses, University of Sorocaba, 18023-000 Sorocaba, SP, Brazil.
Aims: In this study, we report the use of two novel lytic polyvalent phages as a cocktail in in planta assays and their efficacy in the control of bacterial halo blight (BHB) caused by Pseudomonas coronafaciens pv. garcae (Pcg) in coffee plants.
Methods And Results: Phages were isolated from samples of coffee plant leaves collected at two different locations in Brazil.
Discovery of Potent Glycosidases Enables Quantification of Smoke-Derived Phenolic Glycosides through Enzymatic Hydrolysis.
J Agric Food Chem
May 2024
Genome Center, University of California, Davis, California 95616, United States.
When grapes are exposed to wildfire smoke, certain smoke-related volatile phenols (VPs) can be absorbed into the fruit, where they can be then converted into volatile-phenol (VP) glycosides through glycosylation. These volatile-phenol glycosides can be particularly problematic from a winemaking standpoint as they can be hydrolyzed, releasing volatile phenols, which can contribute to smoke-related off-flavors. Current methods for quantitating these volatile-phenol glycosides present several challenges, including the requirement of expensive capital equipment, limited accuracy due to the molecular complexity of the glycosides, and the utilization of harsh reagents.
View Article and Find Full Text PDFNewly isolated phages preying on Pseudomonas syringae pv. garcae: In vitro and ex vivo inactivation studies in coffee plant leafs.
Enzyme Microb Technol
December 2023
VBlab - Laboratory of Bacterial Viruses, University of Sorocaba, 18023-000 Sorocaba, SP, Brazil; Department of Biology and CESAM, University of Aveiro, Campus Universitário de Santiago, P-3810-193 Aveiro, Portugal. Electronic address:
Coffee canker, or bacterial halo blight (BHB) of coffee, is a disease caused by the phytopathogenic bacterium Pseudomonas syringae pv. garcae (Psg), having been found for the first time in 1955, in the Garça region (State of São Paulo), and which has stood out in the Brazilian coffee plantations in recent years, leading to severe economic losses that seriously affect coffee trade. The treatments available are still scarce, involving frequent spraying of coffee plantations with either copper derivatives or the antibiotic kasugamycin.
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