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Utilizing FRET-based Biosensors to Measure Cellular Phosphate Levels in Mycorrhizal Roots of .
Bio Protoc
January 2025
Boyce Thompson Institute, 533 Tower Road, Ithaca, NY, USA.
Arbuscular mycorrhizal (AM) fungi engage in symbiotic relationships with plants, influencing their phosphate (Pi) uptake pathways, metabolism, and root cell physiology. Despite the significant role of Pi, its distribution and response dynamics in mycorrhizal roots remain largely unexplored. While traditional techniques for Pi measurement have shed some light on this, real-time cellular-level monitoring has been a challenge.
View Article and Find Full Text PDFRelease of elements and phenolic and flavonoid compounds from herbs and spices into acacia honey during infusion.
J Food Sci Technol
January 2025
Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, Debrecen, 4032 Hungary.
Acacia honey was infused with basil, oregano, marjoram, dill, garlic or cinnamon at infusion rates of 0-5% by mass for a 6 months period. After removal of the infusates, macro and micro element concentrations were measured by Inductively Coupled Plasma Optical Emission Spectrometry. Total phenolic and flavonoid contents were determined spectroscopically.
View Article and Find Full Text PDFA 15 month-monitoring of biofouling in relationship with hydrological parameters and contaminants in three French harbours of the English Channel.
Environ Res
January 2025
Université de Caen Normandie, Alliance Sorbonne Université, MNHN, UA, CNRS, IRD, Biologie des Organismes et Ecosystèmes Aquatiques (BOREA), Esplanade de la Paix, 14032 Caen, France; MERSEA UR 7482, Université de Caen Normandie, Esplanade de la Paix, 14032 Caen, France.
Three French harbours connected to different water masses of the English Channel were chosen to investigate the hydrological parameters, chemical contaminants, and biofouling characteristics for 15 months. The biofouling development on two kinds of coatings, an anticorrosion coating (Epoxy) and a foul-release coating (FRC), was studied to compare micro- and macro- biofouling in harbour environments. Biofouling was investigated by considering wet biofouling biomass and composition, microalgae concentration, and bacterial abundance.
View Article and Find Full Text PDFElevated serum vitamin B12 concentrations in a patient with pancreatic exocrine insufficiency.
Biomark Med
January 2025
The Nutristasis Unit, Synnovis, St. Thomas' Hospital, London, UK.
This case describes a patient with pancreatic exocrine insufficiency and persistently elevated serum vitamin B12 concentrations that were not due to supplementation or associated with hepatic or hematological pathology. Laboratory investigations suggested the presence of macro-B12 as the cause of this patient's raised serum vitamin B12. Macro-B12 is often formed when vitamin B12-vitamin binding proteins (transcobalamin and haptocorrin) complex with immunoglobulins.
View Article and Find Full Text PDFComposite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products.
Foods
January 2025
Faculty of Food Engineering, University of Life Sciences "King Mihai I" from Timisoara, Aradului Street No. 119, 300645 Timisoara, Romania.
This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain functional bakery/pastry products. The composite flours based on wheat flour and bean lentil flour (BLWF) and sprouted lentil flour (SLWF) were analyzed from the point of view of proximate composition (proteins, lipids, total carbohydrates, and minerals), content of individual and total polyphenols (TPC), as well as the contents of macro and microelements. For use in baking/pastries, the composite flours were tested from the point of view of rheological behavior using the MIXOLAB system, and the profiles obtained were compared with those of bread and biscuit.
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