A convective polymerase chain reaction (CPCR) coupled with NALF immunoassays as a rapid detection strategy for Listeria monocytogenes in pork meat.

Listeria monocytogenes is a foodborne pathogen that causes economic losses in the food industry and leads to illness. Developing more precise and expedited methodologies for pathogen detection is imperative for improving treatment efficacy and limiting the spread of diseases. This study developed a method leveraging a fast and effective polymerase chain reaction (CPCR) alongside nucleic acid lateral flow immunoassay cassettes (NALF1) to detect Listeria monocytogenes.

Phenolic compounds profile in extracts of Smilax spp., antioxidant activity, and inhibition of advanced glycation end products.

Smilax genus possesses bioactive properties attributed to phenolic compounds, which may exhibit antioxidant effects and inhibit the advanced glycation end products (AGEs). However, identifying these phenolic compounds and AGEs has become increasingly relevant to understanding such activities. This study aimed to identify phenolic compounds in extracts of Smilax spp.

Rhizospheric bacteria as potential biocontrol agents against wilt and crown and root rot diseases in tomato.

The discovery of novel biocontrol agents requires the continuous scrutiny of native microorganisms to ensure that they will be useful on a regional scale. The goal of the present work was to discover novel antagonistic bacteria against ff. spp.

Obtaining glycoconjugates of marine origin via Maillard reaction and their cytotoxic effect: an alternative for the use of animal byproducts.

Background: Protein glycation by Maillard reaction is commonly used to improve the functional and bioactive properties of food proteins. It is also known that this glycation method can be accelerated by heat without the need for chemical reagents that could be harmful to health. In this study, glycoconjugates were obtained from a mixture of connective tissue proteins (CTP) from jumbo squid (Dosidicus gigas) and two different sugars, dextran (DEX; 10 kDa) and glucose (GLU), using protein-to-carbohydrate ratios of 1:2 and 1:3, in solution at 50 °C for 6 h.