In the presence of mouse plasma, lysophosphatidylserine stimulates histamine secretion from isolated mast cells. The extensive modification of carbohydrate metabolism produced by lysophosphatidylserine in mice was largely prevented by the antihistaminic drug, pyrilamine. However, to prevent completely the change in carbohydrate metabolism induced by lysophosphatidylserine the administration of an antihistamine and an adrenoceptor antagonist was required. It is concluded that the effect of lysophosphatidylserine in mice is due to release of intracellular amines. Histamine and catecholamines are involved.
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http://dx.doi.org/10.1111/j.1476-5381.1980.tb10876.x | DOI Listing |
Environ Microbiol
January 2025
Institute for Biological Sciences, Applied Ecology and Phycology, University Rostock, Rostock, Germany.
Streptofilum capillatum was recently described and immediately caught scientific attention, because it forms a phylogenetically deep branch in the streptophytes and is characterised by a unique cell coverage composed of piliform scales. Its phylogenetic position and taxonomic rank are still controversial discussed. In the present study, we isolated further strains of Streptofilum from biocrusts in sand dunes and Arctic tundra soil.
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January 2025
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China. Electronic address:
The formation of flavor in fermented vegetables is directly associated with the interactions among the resident microbial strains. This study explored the cooperative dynamics between Lactobacillus plantarum and Rhodotorula mucilaginosa in a simulated cabbage juice system. The obtained results indicated that the co-cultivation of these strains accelerated fermentation kinetics and enhanced lactic acid production.
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January 2025
School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei city 230009, Anhui province, PR China. Electronic address:
The unique process of "Multiple-qu fermentation" (MF) is essential for the formation of the Jian-flavor Baijiu, but the mechanisms behind its aroma development remain not fully understood. This study compared the effects of "Single-qu fermentation"(SF) and MF on Baijiu production to elucidate the microbial and metabolic interactions responsible for its distinct aroma. Firstly, significant differences were observed in the microbial communities of the two types of Daqu.
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January 2025
College of Bioengineering, Tianjin University of Science and Technology, Thirteenth Street, Binhai New District, Tianjin 300457, China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Thirteenth Street, Binhai New District, Tianjin 300457, China; Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province, Sichuan, China. Electronic address:
N-propanol is one of the higher alcohols, a moderate amount of n-propanol is beneficial for the harmony of the liquor body, whereas excessive or repeated intake will lead to discomfort and pose significant harm to human health. In actual production process of Jiangxiangxing Baijiu, the n-propanol content of the base baijiu in first round (FR) is far higher than that of second round (SR). Nevertheless, the formation mechanism and the key n-propanol producing microbials remain unclear and this limits the quality control of baijiu fermentation.
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January 2025
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, No. 9, No. 13 Ave., TEDA, Tianjin 300457, China. Electronic address:
There is an urgent need for stable, plant-based Pickering foams to address the growing consumer demand for sustainable, low-calorie, aerated sweet foods. This study employed a cold plasma-assisted deamidation and glycosylation (CPDG) approach to promote hydrophilic reassembly of zein, resulting in the formation of sugar derivative-zein conjugates. This was accomplished by coupling deamidated zein with polyhydroxy sugars including sucralose (Suc), maltitol (Mal), mannitol (Man), and stevioside (Ste).
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