Published in Journal of Applied Animal Nutrition
Ruminants have adapted to cope with bulky, fibrous forage diets by accommodating a large, diverse microbial population in the reticulo-rumen. Ruminants are dependent on forages as their main sources of energy and other nutrients. Forages are comprised of a complex matrix of cellulose, hemicellulose, protein, minerals and phenolic compounds (includi...
Published in Foods (Basel, Switzerland)
Novel nanoparticles (NPs) were constructed with lysozyme (LY) and pectin (Ps) through self-assembly, which were used as a carrier to encapsulate epigallocatechin-3-gallate (EGCG). The binding of EGCG and LY is a static quenching process. Hydrogen bonds might play a major role in the formation of NPs, which has also been verified by a lower binding ...
Published in Microbiology
AbstractThe distribution and properties of the pectinase-encoding PGU genes in different species of Saccharomyces yeasts was studied. Application of molecular karyotyping and Southern hybridization revealed that S. arboricola, S. cariocanus, S. cerevisiae, S. kudriavzevii, and S. paradoxus species had a single PGU gene located on chromosome X. The ...
Published in Molecules (Basel, Switzerland)
Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ...
Published in Macromolecular Research
Injectable hydrogels have been widely studied for the use as scaffolds or as carriers of therapeutic agents including proteins, cells, drugs, and bioactive molecules in the disease treatment and the regeneration and repair of tissues. Collagen-based hydrogels and pectin that mimic the extracellular matrix are generally applied to maintain the balan...
The techno-functional properties of plant protein are often inferior to those of animal origin, mainly due to denaturation during extraction. They require improvement for easier incorporation into food products, and combinations with pectin were tested for this purpose. Coacervates, formed mainly by electrostatic interactions, and conjugates, forme...
Kvasovke Saccharomyces cerevisiae so med alkoholno fermentacijo izpostavljene hitremu spreminjanju fermentacijskega okolja. Visoka temperatura, visoka koncentracija substratov in produktov, pomankanje hranil in kisika jim predstavlja stres, pred katerim je kvasovke potrebno zaščititi. Mikrokapsulacija je tehnika, ki pridobiva vedno večjo vlogo v ži...
Published in Open Agriculture
The aim of this study was to determine the physicochemical properties, extract and characterise pectin from green (Morado), purple (Algerian), and orange (Gymno carpo) varieties of South African prickly pear (PP) (Opuntia ficus-indica) fruit peel. Pectin was extracted using sulphuric acid at four different pH levels (1, 2, 3, and 4) and three diffe...
Published in Russian Journal of Marine Biology
AbstractPoorly esterified pectin was isolated from the seagrass Phyllospadix iwatensis Makino, 1931 and modified using acidic hydrolysis in 0.5 M HCl. The concentration of anhydrogalacturonic acid, the degree of methoxylation, and the molecular weight distribution were determined in the native and hydrolyzed pectins. The sorption capacity of these ...
Published in FEMS microbiology letters
The herpes simplex virus, also known as HSV, is an important human pathogen. Acyclovir (ACV) is the first-line antiviral for the treatment of HSV infections; nevertheless HSV resistance to ACV has been increasingly reported and, therefore, search for alternative drugs have been encouraged. Herein, the effect of Cucumis melo sulfated pectin (SPCm) w...
