Effect of ultrasound-assisted pH-shifting treatment on the physicochemical properties of mung bean protein/milk protein concentrate hybrid protein systems and its application in hybrid yogurt gels.

This study aimed to explore the impact of ultrasound-assisted pH-shifting on the physicochemical characteristics of a mung bean protein/milk protein concentrate (MBP/MPC) hybrid protein system and assess its applicability in hybrid yogurt gels. The results indicated that ultrasound and pH-shifting synergistically improved the physicochemical properties of hybrid protein system, increasing solubility (86.92 %-91.

Exploring the effect of milk protein concentrate on the physicochemical and digestive properties of fermentation-induced mung bean protein gels.

This study aimed to investigate the impact of introducing varying percentages (10-50 %) of milk protein concentrate (MPC) on the physicochemical characteristics and in vitro digestibility of fermentation-induced mung bean protein (MBP) gels. The results indicated that the storage modulus (G'), hardness, and chewiness of the MBP/MPC hybrid yogurt gel initially increased and then reduced with rising MPC levels. The MBP/MPC gel with a composition of 30 % MPC and 70 % MBP exhibited the highest G' and water-holding capacity (WHC) as well as the most uniform and dense network structure.

Enhanced aquatic antibiotic removal via dual piezoelectric photocatalyst CdS/BiFeO S-scheme heterojunction: Mechanism, degradation pathway, and toxicity evaluation.

Piezo-photocatalysis represents an effective and eco-friendly strategy for water purification, wherein singlet oxygen (O) serves as a crucial reactive oxygen species due to its exceptional selectivity and remarkable oxidative capacity in wastewater degradation processes. Herein, we elaborately designed a dual piezoelectric photocatalyst, the Cadmium sulfide/Bismuth ferrite (CdS/BiFeO) step-scheme (S-scheme) heterojunction to synergistically enhance generation pathways of O for efficient removal of antibiotic contaminants. In this study, under the combination of ultrasonic vibration and visible light irradiation, the optimized CdS/BiFeO-10 % exhibited a reaction rate constant of 0.

Ultrasonic-assisted extraction, anti-biofilm activity, and mechanism of action of Ku Shen () extracts against .

The objective of this study is to optimize the ultrasonic-assisted extraction process of Ku Shen () extracts (KSE) against and explore their anti-biofilm activity and mechanism of action. The ultrasonic-assisted extraction process of KSE optimized by single factor experiment, Box-Behnken design and response surface methodology was as follows: 93% ethanol as solvent, liquid/material ratio of 30 mL/g, ultrasonic power of 500 W, extraction temperature of 80°C and time of 30 min. Under these conditions, the diameter of inhibition circle of KSE was 15.

Antagonistic activity and mode of action of trypacidin from marine-derived against .

This study aimed to investigate the antagonistic activity and mode of action of trypacidin from marine-derived against . Results indicated that the minimal inhibitory concentration and minimal bactericidal concentration of trypacidin against were 31.25 and 62.

Antibacterial Molecules from Marine Microorganisms against Aquatic Pathogens: A Concise Review.

Antibiotic resistance and residues in aquaculture are a growing concern worldwide and consequently identifying favorable antibacterial compounds against aquatic pathogenic bacteria are gained more attention. Active compounds derived from marine microorganisms have shown great promise in this area. This review is aimed to make a comprehensive survey of anti-aquatic pathogenic bacterial compounds that were produced by marine microorganisms.

Bioassay-guided isolation and characterization of antibacterial compound from HX-1 associated with Clam.

This study aimed to identify a symbiotic fungus strain HX-1 with anti- activity and isolate and identify the active compound. The HX-1 strain was identified as according to the morphological characteristics and internal transcribed spacer (ITS) sequence analysis. The compound was isolated from the fermentation product of HX-1 strain through ethyl acetate extraction, silica gel and Sephadex LH-20 column chromatography, and semi-preparative HPLC techniques using an antibacterial-guided fractionation method.

Potential effects of umami ingredients on human health: Pros and cons.

Umami taste is the most recent confirmed basic taste in addition to sour, sweet, bitter, and salty. It has been controversial because of its effects on human nutritional benefit. Based on the available literatures, this review categorized 13 positive and negative effects of umami taste on human health.

Preparation of umami octopeptide with recombined Escherichia coli: Feasibility and challenges.

The taste of umami peptide H-Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala-OH (LGAGGSLA) is controversial. One possible reason for this controversy is the use of chemically synthesized LGAGGSLA to confirm its taste. To explore other ways to further confirm the flavor of LGAGGSLA, we developed a new strategy to prepare a bio-source peptide by adopting a gene engineering method to express LGAGGSLA in recombinant Escherichia coli.

Optimization of culturing conditions of recombined Escherichia coli to produce umami octopeptide-containing protein.

Using synthesized peptides to verify the taste of natural peptides was probably the leading cause for tasting disputes regarding umami peptides. A novel method was developed to prepare the natural peptide which could be used to verify the taste of umami peptide. A controversial octopeptide was selected and gene engineering was used to structure its Escherichia coli.