Search results for "fermentation"
showing 10 items of 746 documents
Construction of Chimeric Dual-Chain Avidin by Tandem Fusion of the Related Avidins
2011
BackgroundAvidin is a chicken egg-white protein with high affinity to vitamin H, also known as D-biotin. Many applications in life science research are based on this strong interaction. Avidin is a homotetrameric protein, which promotes its modification to symmetrical entities. Dual-chain avidin, a genetically engineered avidin form, has two circularly permuted chicken avidin monomers that are tandem-fused into one polypeptide chain. This form of avidin enables independent modification of the two domains, including the two biotin-binding pockets; however, decreased yields in protein production, compared to wt avidin, and complicated genetic manipulation of two highly similar DNA sequences i…
Circumdatin H, a new inhibitor of mitochondrial NADH oxidase, from Aspergillus ochraceus
2005
Circumdatin H (1), a new alkaloid from the culture broth of Aspergillus ochraceus, has been isolated, together with a known circumdatin, circumdatin E (2) and other known compounds: flavacol (3) and stephacidin A (4). The structure of 1 was established on the basis of chemical and spectral evidence. All of these alkaloids showed biological activity as inhibitors of the mammalian mitochondrial respiratory chain.
Metabolomic by 1H NMR Spectroscopy Differentiates “Fiano Di Avellino” White Wines Obtained with Different Yeast Strains
2013
We employed (1)H NMR spectroscopy to examine the molecular profile of a white "Fiano di Avellino" wine obtained through fermentation by either a commercial or a selected autochthonous Saccharomyces cerevisiae yeast starter. The latter was isolated from the same grape variety used in the wine-making process in order to strengthen the relationship between wine molecular quality and its geographical origin. (1)H NMR spectra, where water and ethanol signals were suppressed by a presaturated T1-edited NMR pulse sequence, allowed for definition of the metabolic content of the two differently treated wines. Elaboration of NMR spectral data by multivariate statistical analyses showed that the two d…
Oxidative stress in patients with Alzheimer's disease: Effect of extracts of fermented papaya powder
2015
Brain tissue is particularly susceptible to oxidative stress (OS). Increased production of reactive oxygen species (ROS), reduced antioxidant systems, and decreased efficiency in repairing mechanisms have been linked to Alzheimer’s disease (AD). Postmortem studies in AD patients’ brains have shown oxidative damage markers (i.e., lipid peroxidation, protein oxidative damage, and glycoxidation). Fermented papaya (FPP, a product ofCarica papaya Linnfermentation with yeast) is a nutraceutical supplement with favorable effects on immunological, hematological, inflammatory, and OS parameters in chronic/degenerative diseases. We studied 40 patients (age 78.2 ± 1.1 years), 28 AD patients, and 12 co…
Fermented Milk Consumption and Common Infections in Children Attending Day-Care Centers: A Randomized Trial
2016
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Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in…
2019
International audience; Food formulation and process conditions can indirectly influence AA digestibility and bioavailability. Here we investigated the effects of formulation and process conditions used in the manufacture of novel blended dairy gels (called "mixed gels" here) containing fava bean (Vicia faba) globular proteins on both protein composition and metabolism when given to young rats. Three mixed dairy gels containing casein micelles and fava bean proteins were produced either by chemical acidification (A) with glucono-δ-lactone (GDL) or by lactic acid fermentation. Fermented gels containing casein and fava bean proteins were produced without (F) or with (FW) whey proteins. The AA…
Mitigation of greenhouse gas emissions by adopting anaerobic digestion technology on dairy, sow and pig farms in Finland
2011
Abstract The impact of anaerobic digestion (AD) technology on mitigating greenhouse gas (GHG) emissions from manure management on typical dairy, sow and pig farms in Finland was compared. Firstly, the total annual GHG emissions from the farms were calculated using IPCC guidelines for a similar slurry type manure management system. Secondly, laboratory-scale experiments were conducted to estimate methane (CH4) potentials and process parameters for semi-continuous digestion of manures. Finally, the obtained experimental data were used to evaluate the potential renewable energy production and subsequently, the possible GHG emissions that could be avoided through adoption of AD technology on th…
Effect of PCL/PEG-Based Membranes on Actinorhodin Production in Streptomyces coelicolor Cultivations
2015
The actinomycetes, Gram-positive filamentous bacteria, are the most prolific source of natural occurring antibiotics. At an industrial level, antibiotics from actinomycete strains are produced by means of submerged fermentations, where one of the major factors negatively affecting bioproductivity is the pellet-shaped biomass growth. The immobilization of microorganisms on properly chosen supports prevents cell-cell aggregation resulting in improving the biosynthetic capability. Thus, novel porous biopolymer-based devices are developed by combining melt mixing and particulate leaching. In particular, polycaprolactone (PCL), polyethylene glycol (PEG), and sodium chloride (NaCl) with different…
Basic Physical-Chemical and Sensorial Evaluation of Some Fermented Mashes Produced from Wheat, Husked Millet, Barley Malt and Oat
2012
Abstract Fermented mashes based on different cereal grist are a healthy and nutritious beverage, a source for new functional products with beneficial effects on human health. These mashes are a thick consistency and sour-sweet taste, different colors depending on the ingredients and method of preparation. In this study were determined the main physical and chemical characteristics (pH, volatile and total acidity, total and soluble dry substances, alcohol concentration, dynamic viscosity) and was made sensorial analysis of some boiled aqueous mashes obtained from wheat, husked millet, barley malt and oat. Mashes were fermented at 30 °C with a mixed culture of mesophilic cheese lactic acid ba…