Article
Chemistry, Applied
Patricia Vieira, Carlos A. Pinto, Brian James Goodfellow, Ana M. Gomes, Sergio Sousa, Manuela Machado, Ivonne Delgadillo, Jorge A. Saraiva
Summary: Yoghurt fermented under sub-lethal high pressure (10, 20, 30, and 40 MPa at 43 degrees C) and refrigeration (4 degrees C for 23 days) was analyzed and compared with yoghurt fermented at atmospheric pressure (0.1 MPa). Metabolite fingerprinting, sugar and organic acid assessment, and total fatty acid determination were performed. The results showed that certain metabolites varied with increasing pressure, possibly due to the influence of pressure on specific enzymes. Yoghurts fermented at 40 MPa had lower lactose and total fatty acid content. Further research is needed to better understand fermentation processes under sub-lethal high pressure.
Article
Plant Sciences
Maria Oliviero, Antonio Luca Langellotti, Giovanni L. Russo, Marco Baselice, Andrea Donadio, Alberto Ritieni, Giulia Graziani, Paolo Masi
Summary: This study investigated the potential use of alternative organic carbon sources for the cultivation of Cynara cardunculus cells, and studied the effects of different carbon sources on the production of bioactive molecules.
Article
Food Science & Technology
Xianqiao Hu, Changyun Fang, Weixing Zhang, Zhenling Guo, Shuimei Li, Mingxue Chen
Summary: Rice flavor is determined by its aroma and taste, with glutinous rice containing more volatile compounds compared to japonica and indica rice. Aromatic profile analysis revealed several key contributors to rice aroma, including hexanal, nonanal, octanal, trans-2-octenal, trans-2-nonenal, heptanal, decanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 2-pentylfuran, 2-n-butylfuran, 1-octen-3-ol, 2-ethylhexyl acrylate, 2-decanone, and 2-nonen-4-one. Sucrose was found to be the main contributor to sweetness, while other soluble sugars had little impact. Storage resulted in a decrease in fatty acids and soluble sugars, except for fructose, leading to a decline in sweetness and quality of rice flavor. Additionally, volatile compounds such as aldehydes, ketones, and furans increased during storage and negatively affected rice aroma.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Immunology
Michela Cerone, Matthew Roberts, Terry K. Smith
Summary: Crithidia fasiculata is a parasitic protozoan closely related to other kinetoplastid parasites. Studying kinetoplastid parasites provides unique insights into alternative mechanisms to traditional eukaryotic metabolic pathways. Crithidia is a monogenetic parasite and can be used as a model organism for kinetoplastid research. Little is known about Crithidia, but similarities to other kinetoplast species have been shown in terms of energy metabolism and genetics. Additionally, Crithidia can be used as a eukaryotic expression system for expressing proteins from other kinetoplastids and other eukaryotes.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2022)
Article
Chemistry, Medicinal
Yaodong He, Xingyu Zhu, Yaodong Ning, Xiaohong Chen, Biswarup Sen, Guangyi Wang
Summary: The study shows that the thraustochytrid strain Aurantiochytrium limacinum PKU#Mn4 can utilize Enteromorpha hydrolysate to produce high-value fatty acids through fermentation, with a significantly higher content of polyunsaturated fatty acids compared to glucose medium. This suggests that Enteromorpha hydrolysate has the potential to be used as a natural substrate for the fermentative production of high-value fatty acids.
Article
Biochemistry & Molecular Biology
Fawaz Alasmari, Mohammed A. Assiri, Syed Rizwan Ahamad, Sahar R. Aljumayi, Wedad H. Alotaibi, Majd M. Alhamdan, Khalid Alhazzani, Metab Alharbi, Faleh Alqahtani, Abdullah F. Alasmari
Summary: Studies have shown that chronic abuse of drugs can affect the proteins that regulate metabolism, leading to changes in glucose, fatty acids, and amino acids. This study investigated the serum metabolomic profile of patients with cannabis and/or amphetamine use disorders and found significant differences compared to the control group. These findings suggest that chronic exposure to cannabis or amphetamine can disrupt serum metabolites and further research is needed to understand the effects on metabolic proteins.
Article
Biotechnology & Applied Microbiology
Shahrukh A. Siddiqui, Surabhi Agrawal, Harshad Brahmbhatt, Mangal S. Rathore
Summary: This study evaluated the metabolite changes in Kappaphycus alvarezii under different salt conditions, revealing differential metabolomic responses and adaptation mechanisms of K. alvarezii under control, hypo-, and hyper-saline conditions.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2022)
Article
Plant Sciences
Maria Paz Covarrubias, Victoria Lillo-Carmona, Lorena Melet, Gianfranco Benedetto, Diego Andrade, Mickael Maucourt, Catherine Deborde, Claudia Fuentealba, Annick Moing, Maria Luisa Valenzuela, Romina Pedreschi, Andrea Miyasaka Almeida
Summary: Peaches and nectarines are widely exported from Chile to the Northern Hemisphere, with fruit quality being determined by factors such as size, taste, and aroma. Thinning practices can impact fruit metabolic composition at early stages of development, with soluble sugars, organic acids, and phenylpropanoid pathway intermediates serving as potential indicators of fruit quality.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Plant Sciences
Chu Wu, Yun Wang, Honggang Sun
Summary: In this study, targeted and untargeted metabolomics analysis were conducted to evaluate the drought tolerance of Pinus taeda seedlings. The results showed that certain sugars, phytohormones, and amino acids increased significantly in the roots and needles of water-stressed seedlings. Additionally, specific metabolites and biosynthesis pathways were found, providing insights for breeding drought-tolerant P. taeda cultivars.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Filipa Mandim, Spyridon A. Petropoulos, Celestino Santos-Buelga, Isabel C. F. R. Ferreira, Lillian Barros
Summary: This study aimed to investigate the influence of the growth cycle of cardoon petioles on their chemical composition. The analysis of lipid content, fatty acids, sugars, organic acids, and tocopherols revealed the variations throughout the growth stages, providing insights into the chemical characteristics of cardoon petioles.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Shaofeng Wei, Huijuan Liu, Junliang Li, Tingyuan Ren, Jiao Xie
Summary: This study investigated the influence of sugars, organic acids, amino acids, and fatty acids on the unique spicy flavor of Z. mioga flower buds at four developmental stages (DS1-DS4). The results showed that the highest contents of total sugars, organic acids, total essential amino acids, and total fatty acids were observed at DS1, DS3, DS4, and DS4 stages, respectively. Principal component analysis demonstrated clear separation and significant differences among Z. mioga at DS1-DS4 stages. Several specific metabolites, such as gluconic acid, sucrose, glyceraldehyde-3-phosphate, and heptadecenoic acid, played a major role in the formation of ginger flavor during its growth.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Pei Nie, Bin Pan, Muhammd Jamil Ahmad, Xinxin Zhang, Chao Chen, Zhiqiu Yao, Haimiao Lv, Ke Wei, Liguo Yang
Summary: The study compared basic chemical parameters, fatty acids, amino acids, and lipid quality indices of crossbred buffalo milk produced in summer and winter, revealing that summer buffalo milk is more health-beneficial.
Article
Food Science & Technology
Christian Mayela Bousset-Alferes, Jorge Luis Chavez-Servin, Pedro Alberto Vazquez-Landaverde, Claudia Azucena Betancourt-Lopez, Maria del Carmen Caamano, Roberto Augusto Ferriz-Martinez, Elsa Fernanda Chavez-Alabat, Ma Guadalupe Lovaton-Cabrera, Karina de la Torre-Carbot
Summary: Breast milk may contain industrially produced trans fatty acids (TFAs), which can have significant implications for the development of infants. The content of TFAs in breast milk can be influenced by the mother's diet, and specific fatty acid concentrations are correlated with the composition of other fatty acids in breast milk.
FOOD SCIENCE & NUTRITION
(2022)
Article
Horticulture
Shrinivas Lamani, Konerira Aiyappa Anu-Appaiah, Hosakatte Niranjana Murthy, Yaser Hassan Dewir, Jesamine J. Rikisahedew
Summary: Wood apple is a fruit-yielding tree native to India and Sri Lanka, with rich nutritional content in its pulp, including carbohydrates, proteins, oil, fiber, and ash. The fruit pulp also contains various sugars and organic acids, as well as fatty acids.
Article
Agricultural Engineering
Mattia Bartoli, Justice Asomaning, Lin Xia, Michael Chae, David C. Bressler
Summary: This study successfully achieved desulfurization of pyrolytic oils with high sulfur content produced from biosolids through the evaluation of various methods, reaching a final sulfur concentration of 15 +/- 4 ppm.
BIOMASS & BIOENERGY
(2021)
Article
Biochemistry & Molecular Biology
Dipali Singh, Ross Carlson, David Fell, Mark Poolman
BIOCHEMICAL SOCIETY TRANSACTIONS
(2015)
Article
Biotechnology & Applied Microbiology
Ahmad Ahmad, Hassan B. Hartman, S. Krishnakumar, David A. Fell, Mark G. Poolman, Shireesh Srivastava
JOURNAL OF BIOTECHNOLOGY
(2017)
Article
Biotechnology & Applied Microbiology
A. Pentjuss, E. Stalidzans, J. Liepins, A. Kokina, J. Martynova, P. Zikmanis, I. Mozga, R. Scherbaka, H. Hartman, M. G. Poolman, D. A. Fell, A. Vigants
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
(2017)
Editorial Material
Biochemistry & Molecular Biology
David A. Fell
BIOSCIENCE REPORTS
(2018)
Article
Biotechnology & Applied Microbiology
Zia Fatma, Hassan Hartman, Mark G. Poolman, David A. Fell, Shireesh Srivastava, Tabinda Shakeel, Syed Shams Yazdani
METABOLIC ENGINEERING
(2018)
Article
Microbiology
Hassan B. Hartman, David A. Fell, Sergio Rossell, Peter Ruhdal Jensen, Martin J. Woodward, Lotte Thorndahl, Lotte Jelsbak, John Elmerdahl Olsen, Anu Raghunathan, Simon Daefler, Mark G. Poolman
Article
Plant Sciences
Benazir Huma, Sudip Kundu, Mark G. Poolman, Nicholas J. Kruger, David A. Fell
Article
Plant Sciences
C. Y. Maurice Cheung, Mark G. Poolman, David. A. Fell, R. George Ratcliffe, Lee J. Sweetlove
Article
Microbiology
Uldis Kalnenieks, Agris Pentjuss, Reinis Rutkis, Egils Stalidzans, David A. Fell
FRONTIERS IN MICROBIOLOGY
(2014)
Article
Plant Sciences
Helen K. Woodfield, Stepan Fenyk, Emma Wallington, Ruth E. Bates, Alexander Brown, Irina A. Guschina, Elizabeth-France Marillia, David C. Taylor, David Fell, John L. Harwood, Tony Fawcett
Article
Biochemistry & Molecular Biology
Stepan Fenyk, Helen K. Woodfield, Trevor B. Romsdahl, Emma J. Wallington, Ruth E. Bates, David A. Fell, Kent D. Chapman, Tony Fawcett, John L. Harwood
Summary: This study investigated the effects of expressing PDAT1 in oil seeds on lipid metabolism, showing that PDAT1 overexpression results in a slight decrease in seed oil content and altered fatty acid composition. This has important implications for regulating oil accumulation in crops.
BIOCHEMICAL JOURNAL
(2022)
Article
Biology
David A. Fell, David C. Taylor, Randall J. Weselake, John L. Harwood
Summary: The increasing demand for vegetable oils worldwide can only be met by significantly improving the productivity of major oil crops like oilseed rape. Metabolic engineering offers the possibility of further yield gains, but requires guidance on the necessary changes. Metabolic Control Analysis, by measuring and estimating flux control coefficients, can identify the enzymes that have the greatest influence on desired flux.
Article
Microbiology
Chris Coward, Gopujara Dharmalingham, Omar Abdulle, Tim Avis, Stephan Beisken, Elena Breidenstein, Natasha Carli, Luis Figueiredo, David Jones, Nawaz Khan, Sara Malara, Joana Martins, Nabeetha Nagalingam, Keith Turner, John Wain, David Williams, David Powell, Clive Mason
FEMS MICROBIOLOGY LETTERS
(2020)
Meeting Abstract
Biochemistry & Molecular Biology
R. Norman, T. Millat, S. Schatschneider, A. Henstra, H. Hartman, M. Poolman, D. Fell, K. Winzer, N. Minton, C. Hodgman
Article
Nutrition & Dietetics
Peter C. Wootton-Beard, Kirsten Brandt, David Fell, Sarah Warner, Lisa Ryan
JOURNAL OF NUTRITIONAL SCIENCE
(2014)