Review
Physiology
Katie E. Marshall, Amanda D. Roe
Summary: The eastern spruce budworm can survive harsh winters by deploying a sophisticated diapause program and a complex suite of cryo-protective molecules, which could potentially revolutionize organ storage and transplants. This review highlights the latest in C. fumiferana overwintering physiology and raises important theoretical and practical questions for further exploration.
Article
Biology
Predrag Jevtic, K. Wade Elliott, Shelby E. Watkins, Jonathan A. Sreter, Katarina Jovic, Ian B. Lehner, Paul W. Baures, John G. Tsavalas, Daniel L. Levy, Krisztina Varga
Summary: Cryoprotection is important in various research fields. Antifreeze proteins, as an evolutionary adaptation, can provide cryoprotection to certain organisms. By investigating the effects of an antifreeze protein from the desert beetle in Xenopus laevis, it was found to reduce damage and increase survival.
JOURNAL OF EXPERIMENTAL BIOLOGY
(2022)
Article
Endocrinology & Metabolism
Hyun Sun Kong, Yeon Hee Hong, Jaewang Lee, Hye Won Youm, Jung Ryeol Lee, Chang Suk Suh, Seok Hyun Kim
Summary: The use of antifreeze protein treatment during the warming process has been shown to improve the quality of bovine ovarian tissue after xenotransplantation, with increased morphological follicle normality and decreased apoptotic rates.
FRONTIERS IN ENDOCRINOLOGY
(2021)
Article
Multidisciplinary Sciences
Corey A. Stevens, Fabienne Bachtiger, Xu-Dong Kong, Luciano A. Abriata, Gabriele C. Sosso, Matthew Gibson, Harm-Anton Klok
Summary: Developing molecules that mimic the properties of naturally occurring ice-binding proteins is challenging, but researchers have used phage display to identify a short peptide mimic containing only 14 amino acids. Key residues were identified through mutational analysis, and molecular dynamics simulations revealed a potential mechanism of action for ice binding. The peptide was also utilized for protein purification directly from cell lysate, demonstrating its biotechnological potential.
NATURE COMMUNICATIONS
(2021)
Article
Biochemistry & Molecular Biology
Keiko Omori, Ignacio Gonzalez, Cindy Nguyen, Shanti N. Raminani, Victor M. Deleon, Pedro Meza, Jose Zamalloa, Rachel G. Perez, Nelson Gonzalez, Hirotake Komatsu, Ismail H. Al-Abdullah, Xin Wen
Summary: Hypothermic preservation can cause cell swelling and impair cell function in transplantation. The beetle antifreeze protein DAFP-1 was found to significantly minimize cell swelling and death in pancreatic beta-cells during cold preservation. This study suggests the potential of DAFP-1 to enhance cell survival during extended cold preservation.
Article
Biochemistry & Molecular Biology
Jonathan A. Sreter, Thomas L. Foxall, Krisztina Varga
Summary: Cell cryopreservation is crucial in biotechnology, food, and healthcare industries. In this study, an insect antifreeze protein (ApAFP752) was found to significantly improve the survival rate of cryopreserved mammalian cells. The combination of intra- and extracellular antifreeze protein with dimethyl sulfoxide showed the most significant enhancement in cryoprotection.
Article
Materials Science, Biomaterials
Min Liu, Changhong Chen, Lei Liang, Chaojie Yu, Bingyan Guo, Haitao Zhang, Yuwei Qiu, Hong Zhang, Fanglian Yao, Junjie Li
Summary: In this study, a DMSO analogue called l-methionine sulfoxide (Met(O)-OH) was investigated as a cryoprotectant for cell cryopreservation. The results showed that Met(O)-OH could stably bind the surface of ice crystals and form stable hydrogen bonds with ice. Additionally, Met(O)-OH significantly reduced cell damage caused by osmotic shock and had high post-thaw survival efficiency for L929 cells.
JOURNAL OF MATERIALS CHEMISTRY B
(2023)
Review
Biochemistry & Molecular Biology
Luke F. Vistain, Savas Tay
Summary: The inability to make broad, minimally biased measurements of a cell's proteome is a major bottleneck in understanding gene expression and cellular phenotype. Current methods for single-cell proteomic measurements typically focus on either absolute quantification of a small number of proteins or highly multiplexed protein measurements, with advancements in microfluidics and output encoding enabling major improvements. Emerging technologies like single-cell mass spectrometry may provide unbiased measurement of cellular proteomes.
TRENDS IN BIOCHEMICAL SCIENCES
(2021)
Editorial Material
Genetics & Heredity
Laurie A. Graham, Peter L. Davies
Summary: The recent assembly of the herring genome suggests that the fish acquired its antifreeze protein gene through horizontal transfer and passed a copy on to the smelt. This direction of gene transfer is confirmed by accompanying transposable elements and the breakage of gene synteny.
TRENDS IN GENETICS
(2021)
Article
Cell Biology
Wen-jin Chen, Hao Cao, Jian-wei Cao, Li Zuo, Fa-jun Qu, Da Xu, Hao Zhang, Hai-yi Gong, Jia-xin Chen, Jian-qing Ye, Si-shun Gan, Wang Zhou, Da-wei Zhu, Xiu-Wu Pan, Xin-gang Cui
Summary: This study provides a comprehensive understanding of the heterogeneity and tumor biology of non-clear renal cell carcinomas (nccRCCs) using single-cell genomics. The study reveals the pivotal factors of immunosuppression in nccRCC tissues and their correlation with poor prognosis. Abnormal metabolic patterns were also found in both cancer cells and tumor-infiltrating stromal cells. The findings may contribute to the development of more effective therapies for nccRCC.
CELL DEATH & DISEASE
(2022)
Review
Biochemistry & Molecular Biology
Mohammed Obadi, Bin Xu
Summary: Frozen dough technology is widely used in the food industry, but temperature fluctuations can lead to deterioration in dough quality. Antifreeze proteins (AFPs) can be used as additives to modify ice crystal morphology and inhibit ice crystal recrystallization. Plant-derived AFPs have a significant effect in inhibiting ice crystal recrystallization in frozen dough.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Trisha L. Bailey, Juan Ramon Hernandez-Fernaud, Matthew Gibson
Summary: Using proline as a protective osmolyte can enhance post-thaw cell yields and growth rate, along with the addition of ice recrystallization inhibitors leading to further increases in yield. The main mechanism of proline action is biochemical rather than biophysical, preparing the cells for cold stress. The results suggest that a chemical biology approach utilizing small molecule biochemical modulators of cryopreservation can be effective in improving cell monolayer cryopreservation.
RSC MEDICINAL CHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Hae Sang Park, Ji Seung Lee, Chang-Beom Kim, Kwang-Ho Lee, In-Sun Hong, Harry Jung, Hanna Lee, Young Jin Lee, Olatunji Ajiteru, Md Tipu Sultan, Ok Joo Lee, Soon Hee Kim, Chan Hum Park
Summary: In this study, we successfully created a three-dimensional bioprinted artificial larynx using rabbit's chondrocyte-laden gelatin methacryloyl (GelMA)/glycidyl-methacrylated hyaluronic acid (GMHA) hybrid bioink. We incorporated a polycaprolactone (PCL) outer framework with pores to provide structural strength and a suitable microenvironment for the printed cells. Our novel fluidics supply (FS) system improved cell viability during the printing process, leading to the generation of a large-scale cell-laden artificial laryngeal framework. Animal studies confirmed the functionality of the transplanted 3D bio-larynx, offering potential for clinical applications in laryngectomy patients.
BIOENGINEERING & TRANSLATIONAL MEDICINE
(2023)
Article
Biotechnology & Applied Microbiology
Mingji Wei, Rongbiao Zhang, Fei Zhang, Yecheng Zhang
Summary: The article proposed a method for evaluating cell viability heterogeneity based on multiphysical property information fusion using polynomial regression. The method extracts data from cell detachment assays and IC50 assays, reducing the mean relative error by 6.04% and 62.79% compared to multiple linear regression and cell counting methods.
BIOTECHNOLOGY AND BIOENGINEERING
(2021)
Article
Engineering, Biomedical
Bruna R. Maciel, Alisa Grimm, Claude Oelschlaeger, Ute Schepers, Norbert Willenbacher
Summary: Three-dimensional bioprinting is an evolving versatile technique for biomedical applications. Two strategies are presented to enhance gelatin-based bioinks heterogeneity, resulting in superior printing quality and high cell viability.
Article
Engineering, Chemical
Eleonora Iaccheri, Chiara Cevoli, Marco Dalla Rosa, Angelo Fabbri
Summary: This study investigated the sorption behavior and glass transition of frozen parsley to understand its physical modifications, represented as a state diagram for storage and supply chain handling. By evaluating sorption behavior and solid components, the study focused on temperature and solid content as corrective actions. The study determined critical stability ranges through BET models, and defined parsley state diagram using glass transition and melting temperature. Different zones in the diagram represent specific physical behavior based on solid content and temperature, offering insights into the product's behavior under different conditions.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Food Science & Technology
Samantha Rossi, Luigi Parrotta, Stefano Del Duca, Marco Dalla Rosa, Francesca Patrignani, Oliver Schluter, Rosalba Lanciotti
Summary: The study demonstrated the potential of using Yarrowia lipolytica RO25 to produce sourdough with specific sensory and functional characteristics, characterized by a unique protein profile and a specific volatile molecules profile.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Janna Cropotova, Silvia Tappi, Jessica Genovese, Pietro Rocculi, Luca Laghi, Marco Dalla Rosa, Turid Rustad
Summary: PEF pre-treatment can effectively shorten the brining time, increase salt uptake, and ensure homogeneous salt distribution in muscle. However, it reduces myofibrillar protein solubility, with no significant differences in water holding capacity and water activity. Freezable water is influenced by PEF, especially at the lowest salt concentration during the first salting period. The use of PEF in fish processing industry shows promise for enhancing salt uptake and distribution.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Chemistry, Multidisciplinary
Grant Thamkaew, Allan G. Rasmusson, Dmytro Orlov, Federico Gomez Galindo
Summary: The pretreatment of Thai basil leaves with reversible electroporation followed by resting improved the properties of dried and rehydrated leaves, particularly in protecting tissue and trichomes.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Roberta Foligni, Cinzia Mannozzi, Lama Ismaiel, Filippo Capelli, Romolo Laurita, Silvia Tappi, Marco Dalla Rosa, Massimo Mozzon
Summary: Cold atmospheric plasma (CAP) is a non-thermal technology that can be used for food decontamination by producing reactive species (RS), but it may also promote food lipid oxidation. This study evaluated the oxidation degree of pistachio kernels after CAP treatment and found that the plasma treatment did not significantly affect the fatty acid composition, but led to an unexpected increase in γ-tocopherol content.
Article
Food Science & Technology
Silvia Tappi, Elena Velickova, Cinzia Mannozzi, Urszula Tylewicz, Luca Laghi, Pietro Rocculi
Summary: This study evaluated the effect of different solutions for vacuum impregnation of fresh-cut apples through various analytical methods. The results showed good preservation of color and higher firmness in the impregnated samples. TD-NMR studies revealed changes in signal intensity and T2 relaxation time after storage, indicating the dynamic nature of the plant material.
Article
Food Science & Technology
Juan Manuel Castagnini, Silvia Tappi, Urszula Tylewicz, Luca Laghi, Pietro Rocculi
Summary: This study examined the effect of trehalose on the water state, texture, and color of apple snacks impregnated with blueberry juice through vacuum impregnation. The results showed that trehalose influenced the water mobility of the samples during drying, leading to increased crispiness in the trehalose impregnated samples. Significant changes in color were also observed.
Article
Food Science & Technology
Katarzyna Tkacz, Urszula Tylewicz, Renata Pietrzak-Fiecko, Monika Modzelewska-Kapitula
Summary: The aim of this study was to evaluate the effect of two commercial oil marinades on the fatty acid composition of marinated beef. The results showed that marinating changed the fatty acid composition of sous-vide beef, increasing the content of unsaturated fatty acids and decreasing the content of saturated fatty acids, improving the balance of fatty acids.
Article
Food Science & Technology
Paulo Jose do Amaral Sobral, Gebremedhin Gebremariam, Federico Drudi, Ana Cristina De Aguiar Saldanha Pinheiro, Santina Romani, Pietro Rocculi, Marco Dalla Rosa
Summary: This study investigates the effect of chitosan and acetic acid concentrations on the rheological and viscoelastic properties of chitosan solutions. Chitosan concentration strongly affects the rheological properties, while the effect of acetic acid is less evident. All solutions behave as pseudoplastic fluids and exhibit viscoelastic properties.
Article
Biochemistry & Molecular Biology
Doaa Abouelenein, Ahmed M. M. Mustafa, Franks Kamgang Nzekoue, Giovanni Caprioli, Simone Angeloni, Silvia Tappi, Juan Manuel Castagnini, Marco Dalla Rosa, Sauro Vittori
Summary: Plasma activated water (PAW) is a potential alternative for food preservation. The study investigated the effect of PAW processing time on bioactive compounds and antioxidant/peroxidase activities in rocket-salad leaves. Results showed that PAW treatment increased the content of phenolic compounds, vitamin C, riboflavin, and nicotinic acid in rocket. PAW-20 treatment also improved antioxidant activity and reduced peroxidase activity.
Review
Biochemistry & Molecular Biology
Malgorzata Nowacka, Magdalena Trusinska, Paulina Chraniuk, Federico Drudi, Jakub Lukasiewicz, Nam Phuong Nguyen, Adrianna Przybyszewska, Katarzyna Pobiega, Silvia Tappi, Urszula Tylewicz, Katarzyna Rybak, Artur Wiktor
Summary: In recent years, there have been significant advancements in producing plant proteins for meat and fish substitutes. These advancements include the use of alternative plant protein sources such as soy, legumes, grains, potatoes, seaweed, insects, leaf proteins, mushrooms, and microbial proteins. Various treatments, both traditional and unconventional, can be used to enhance the technological and functional properties of plant proteins. Additionally, the inclusion of other ingredients such as water, fat, flavors, binders, and vitamins is necessary to achieve the desired texture and quality of the final product. Technologies like extrusion, shear cell technology, spinning, and 3D printing are used for the production of meat and fish substitutes.
Article
Food Science & Technology
Magdalena Trusinska, Federico Drudi, Katarzyna Rybak, Urszula Tylewicz, Malgorzata Nowacka
Summary: This study investigated the effect of PEF treatment on the physicochemical properties of vacuum-impregnated apples. The results showed that PEF treatment adversely affected the efficiency of vacuum impregnation, causing microstructural changes and cell viability loss. Additionally, chemical composition modifications were observed, leading to a decrease in tissue hardness and bioactive substance content.
Article
Food Science & Technology
Dunja Molnar, Elena Velickova, Carole Prost, Mishela Temkov, Mario Scetar, Dubravka Novotni
Summary: The increasing demand for greater utilization of byproducts in the food industry has been driven by growing interest in environmental sustainability. This paper examines the market potential and consumer attitudes toward whole-grain and sustainable cookies made with food byproducts and edible films, finding that consumers are interested in purchasing environmentally friendly cookies but have limited interest in cookies made with byproducts.
Article
Food Science & Technology
E. Iaccheri, J. M. Castagnini, M. Dalla Rosa, P. Rocculi
Summary: The study found that the pulsed electric field (PEF) treatment can reduce the glass transition temperature (Tg) of dried apple, carrot, and potato, increasing the mobility of the system and altering its structural stability.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
