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Imbalance of oral microbiome homeostasis: the relationship between microbiota and the occurrence of dental caries.
BMC Microbiol
January 2025
State Key Laboratory of Oral Diseases, West China School of Stomatology, National Clinical Research Center for Oral Diseases, Sichuan University, Chengdu, China.
Background: Streptococcus mutans is recognized as a key pathogen responsible for the development of dental caries. With the advancement of research on dental caries, the understanding of its pathogenic mechanism has gradually shifted from the theory of a single pathogenic bacterium to the theory of oral microecological imbalance. Acidogenic and aciduric microbial species are also recognized to participate in the initiation and progression of dental caries.
View Article and Find Full Text PDFFormulation, characterization, and evaluation of curcumin-loaded ginger-derived nanovesicles for anti-colitis activity.
J Pharm Anal
December 2024
National Key Laboratory of Chinese Medicine Modernization, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China.
Plant-derived nanovesicles have gained attention given their similarity to mammalian exosomes and advantages such as low cost, sustainability, and tissue targeting. Thus, they hold promise for disease treatment and drug delivery. In this study, we proposed a time-efficient method, PEG 8000 combined with sucrose density gradient centrifugation to prepare ginger-derived nanovesicles (GDNVs).
View Article and Find Full Text PDFDiscovery of FHD-286, a First-in-Class, Orally Bioavailable, Allosteric Dual Inhibitor of the Brahma Homologue (BRM) and Brahma-Related Gene 1 (BRG1) ATPase Activity for the Treatment of SWItch/Sucrose Non-Fermentable (SWI/SNF) Dependent Cancers.
J Med Chem
January 2025
Foghorn Therapeutics, 500 Technology Square, Suite 700, Cambridge, Massachusetts 02139, United States.
BRM (SMARCA2) and BRG1 (SMARCA4) are mutually exclusive ATPase subunits of the mSWI/SNF (BAF) chromatin remodeling complex. BAF is an attractive therapeutic target because of its role in transcription, and mutations in the subunits of BAF are common in cancer and neurological disorders. Herein, we report the discovery of compound () as a potent allosteric inhibitor of the dual ATPase subunits from a high-throughput screening hit with a BRM IC of ∼27 μM.
View Article and Find Full Text PDFTowards healthier low-sugar and low-fat beverages: Design, production, and characterization.
Food Res Int
January 2025
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei 230036, Anhui, China; Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, New-style Industrial Tea Beverage Green Manufacturing Joint Laboratory of Anhui Province, Anhui Agricultural University, Hefei, China. Electronic address:
Many consumers are adopting low-sugar and low-fat beverages to avoid excessive calories and the negative impact of high trans- and/or saturated fat on health and wellbeing. This article reviews strategies to reduce sugar, fat, and high trans- and/or saturated fat content in beverages while maintaining their desirable physicochemical and sensory attributes. It assesses the impact of various sugar and fat replacers on the aroma, taste, texture, appearance, and nutritional profile of beverages.
View Article and Find Full Text PDFPolymeric saccharides: Effect on physical characteristics and creaminess perception of non-fat whipped cream analogue.
Carbohydr Polym
March 2025
National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Binzhou Zhongyu Food Company Limited, Binzhou Zhongyu Academy of Agricultural Sciences, National Industry Technical Innovation Center for Wheat Processing, Binzhou 256603, Shandong, China; Bohai Advanced Technology Institute, Binzhou 256606, Shandong, China.
In this study, the improvement effects of different polymeric saccharides, including native starch, maltodextrin and inulin, replacing 10 % sucrose on the physical characteristics and creaminess perception of non-fat whipped cream system were investigated. Systems containing maltodextrin had more uniform particle size and bubble distribution. This resulted in higher whipping performance and lower friction characteristics.
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