Lin, You-Yu Huang, Shih-Fang Liao, Kai-Wei Ho, Chi-Tang Hung, Wei-Lun
Published in
Journal of agricultural and food chemistry
Commercial sterilization is a thermal processing method commonly used in low-acid canned food products. Meanwhile, heat treatment can significantly promote advanced glycation end product (AGE) formation in foodstuffs. In this research, the validated analytical methods have been developed to quantitate both lysine- and arginine-derived AGEs and thei...
García Mendez, David Felipe Sanabria, Janeth Wist, Julien Holmes, Elaine
Published in
Journal of Agricultural and Food Chemistry
Since the early 1980s, multiple researchers have contributed to the development of in vitro models of the human gastrointestinal system for the mechanistic interrogation of the gut microbiome ecology. Using a bioreactor for simulating all the features and conditions of the gastrointestinal system is a massive challenge. Some conditions, such as tem...
Beiro-Valenzuela, María Gemma Serrano-García, Irene Monasterio, Romina P Moreno-Tovar, María Virginia Hurtado-Fernández, Elena González-Fernández, José Jorge Hormaza, José Ignacio Pedreschi, Romina Olmo-García, Lucía Carrasco-Pancorbo, Alegría
...
Published in
Journal of agricultural and food chemistry
Avocado fruit growth and development, unlike that of other fruits, is characterized by the accumulation of oil and C7 sugars (in most fruits, the carbohydrates that prevail are C6). There are five essential carbohydrates which constitute 98% of the total content of soluble sugars in this fruit; these are fructose, glucose, sucrose, d-mannoheptulose...
Cankar, Katarina Hakkert, Johanna Christina Sevenier, Robert Papastolopoulou, Christina Schipper, Bert Baixinho, João P. Fernández, Naiara Matos, Melanie S. Serra, Ana Teresa Santos, Claudia Nunes
...
Published in
Journal of Agricultural and Food Chemistry
For several sesquiterpene lactones (STLs) found in Asteraceae plants, very interesting biomedical activities have been demonstrated. Chicory roots accumulate the guaianolide STLs 8-deoxylactucin, lactucin, and lactucopicrin predominantly in oxalated forms in the latex. In this work, a supercritical fluid extract fraction of chicory STLs containing ...
Álvarez-Rodríguez, Sara Alvite, Carla M. Reigosa, Manuel J. Sánchez-Moreiras, Adela M. Araniti, Fabrizio
Published in
Journal of Agricultural and Food Chemistry
Finding herbicides with new and multiple modes of action is a solution to stop the increase in resistant weed species. Harmaline, a natural alkaloid with proven phytotoxic potential, was tested on Arabidopsis adult plants by watering and spraying; watering resulted as the more effective treatment. Harmaline altered several photosynthetic parameters...
Del Burgo-Gutiérrez, Cristina Cid, Concepción Ludwig, Iziar A. De Peña, María-Paz
Published in
Journal of Agricultural and Food Chemistry
Pepper constitutes an important source of (poly)phenols, mainly flavonoids. Nevertheless, heat treatments applied prior to consumption may have an impact on these antioxidants, and thus may also affect their potential bioactivity. In this study, the effect of industrial and culinary treatments on the total and individual (poly)phenolic content of P...
Mori, Izumi C. Matsuura, Takakazu Otao, Masahiro Ooi, Lia Nishimura, Yasuyo Hirayama, Takashi
Published in
Journal of Agricultural and Food Chemistry
Trehalose is a disaccharide and is often foliar applied by farmers aiming at increasing stress resistance or crop production. However, the physiological effect of exogenously applied trehalose on crops remains obscure. Here, we explored the effect of foliar trehalose application on style length of solanaceous crops, Solanum melongena and S. lycoper...
Kijewska, Monika Zawadzka, Michalina Stefanowicz, Piotr
Published in
Journal of Agricultural and Food Chemistry
The reaction of proteins with reducing sugars results in the formation of Amadori products, which involves the N-terminal group and/or ε-amino group of the lysine side chain. However, less attention has been given to the reactivity of the N-terminus of a peptide chain under similar conditions. In our work, we focused on the reaction of the α-amino ...
Feng, Jilu Schroën, Karin Guyot, Sylvain Gacel, Agnès Fogliano, Vincenzo Berton-Carabin, Claire C.
Published in
Journal of Agricultural and Food Chemistry
Emulsions fortified with polyunsaturated fatty acids are highly relevant from a nutritional perspective; however, such products are prone to lipid oxidation. In the current work, this is mitigated by the use of natural antioxidants occurring in coffee. Coffee fractions with different molecular weights were extracted from roasted coffee beans. These...
Tiroch, Johanna Dunkel, Andreas Sterneder, Sonja Zehentner, Sofie Behrens, Maik Di Pizio, Antonella Ley, Jakob P. Lieder, Barbara Somoza, Veronika
Published in
Journal of Agricultural and Food Chemistry
Human gingival fibroblast cells (HGF-1 cells) present an important cell model to investigate the gingiva’s response to inflammatory stimuli such as lipopolysaccharides from Porphyromonas gingivalis ( Pg- LPS). Recently, we demonstrated trans -resveratrol to repress the Pg -LPS evoked release of the pro-inflammatory cytokine interleukin–6 (IL-6) via...
