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.

Management of Stenosing Tenosynovitis With the Eastwood Technique: Handling, Advantages, and Disadvantages.

Stenosing tenosynovitis, or trigger finger, is a common condition resulting from repetitive use of the finger tendons, causing inflammation and narrowing of the flexor sheaths. This causes difficulty in sliding the tendon, which can lead to locking or pain when extending the fingers. The condition is associated with chronic diseases, such as diabetes and rheumatoid arthritis, and has a higher incidence in people between the ages of 40 and 60 years.

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.

Dehiscence and prolonged storage of 'Kerman' Pistachios: Effects on morphometry and nutraceutical value.

'Kerman' pistachios (KP; L.) are an important crop for several countries but their commercial value is diminished by their shell dehiscence status and prolonged storage in popular marketplaces. The aim was to evaluate the independent/synergistic effect of prolonged storage (1-4 year) and dehiscence status (split/unsplit) on KP's morphometry and chemical composition.

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.

Draft genome sequence of TRQ65, a biological control agent and plant growth-promoting bacterium isolated from wheat ( subsp. ) rhizosphere in the Yaqui Valley, Mexico.

The strain denominated TRQ65 was isolated from wheat ( subsp. ) commercial fields in the Yaqui Valley, Mexico. Here, we report its draft genome sequence, which presented ~ 4.

Chemical Composition and Bioaccessibility of Antioxidant Phytochemicals from Selected Edible Nuts.

The ultimate health benefits of peanuts and tree nuts partially depend on the effective gastrointestinal delivery of their phytochemicals. The chemical composition and in vitro bioaccessibility of tocopherols, tocotrienols and phenolic compounds from peanuts and seven tree nuts were evaluated by analytical and chemometric methods. Total fat and dietary fiber (g 100 g) ranged from 34.

Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing.

Background: Maillard reaction products (MRP) have gained increasing interest owing to their both positive and negative effects on human health. Aqueous amino acid-sugar model systems were studied in order to evaluate the antioxidant and chelating activity of MRP under conditions similar to those of food processing. Amino acids (cysteine, glycine, isoleucine and lysine) combined with different sugars (fructose or glucose) were heated to 100 and 130 °C for 30, 60 and 90 min.

Microencapsulation of sulforaphane from broccoli seed extracts by gelatin/gum arabic and gelatin/pectin complexes.

Sulforaphane is a phytochemical that has received attention in recent years due to its chemopreventive properties. However, the uses and applications of this compound are very limited, because is an unstable molecule that is degraded mainly by changes in temperature and pH. In this research, the use of food grade polymers for microencapsulation of sulforaphane was studied by a complex coacervation method using the interaction of oppositely charged polymers as gelatin/gum arabic and gelatin/pectin.

Effect of solvents and methods of stirring in extraction of lycopene, oleoresin and fatty acids from over-ripe tomato.

Lycopene and oleoresin extraction from powder of tomato over-ripe by three agitation methods and four solvents have been evaluated. Also, tomato powder and the oleoresins were characterized biochemically. On average, the moisture content of powder was found to be 4.

Development of a polymerase chain reaction and capillary gel electrophoresis method for the detection of chicken or turkey meat in heat-treated pork meat mixtures.

A polymerase chain reaction and capillary gel electrophoresis (PCR-CGE) method with ultraviolet (UV) or laser induced fluorescence detection (LIF) was established for the detection of chicken or turkey in heat-treated pork meat mixtures. Mitochondrial DNA samples extracted from heat treated meat were amplified with their corresponding specific primers yielding PCR products between 200 and 300 bp. LIF detection was superior than UV detection in terms of precision and sensitivity for the study of DNA fragments.

Review: Authentication and traceability of foods from animal origin by polymerase chain reaction-based capillary electrophoresis.

This work presents an overview of the applicability of PCR-based capillary electrophoresis (CE) in food authentication and traceability of foods from animal origin. Analytical approaches for authenticating and tracing meat and meat products and fish and seafood products are discussed. Particular emphasis will be given to the usefulness of genotyping in food tracing by using CE-based genetic analyzers.

Capillary electrophoresis for the analysis of meat authenticity.

In this overview, different meat authenticity issues are presented, as well as a wide variety of methods available for meat authentication. Unlike chromatographic, traditional gel electrophoretic, or immunological methods, which have been routinely used in analytical laboratories, the application of capillary electrophoresis (CE) is relatively new in solving meat authentication issues. Several unique CE applications based on meat protein fingerprinting are discussed for the analysis of meat species in unheated meat products.