Learning the affiliation in between diet and nutrition within second intestinal cancer

This study generates valuable information of the transformation kinetics and mechanism for simultaneous removal of EE2 and E coli. It also provides an effective and innovative technology for water reuse.Pyridines are produced during food processing and are important flavor compounds. In spite of that, their formation pathways are still poorly understood, in particular those related to 3-hydroxypyridines. In an attempt to fill this gap, this study describes, for the first time, precursors and reaction pathways leading to 3-hydroxypyridine formation. 3-Hydroxypyridines are produced by reaction of lipid-derived reactive carbonyls and ammonia-producing compounds and were studied by using gas chromatography coupled to mass spectrometry. Their main precursors resulted to be 4,5-epoxy-2-alkenals and 2,4-alkadienals. 3-Hydroxypyridines were produced at temperatures higher than 100 °C, at slightly basic pH values, and with an activation energy of about 50 kJ/mol. A reaction pathway that explains their formation in the course of the lipid oxidation pathway is proposed. The role of lipid oxidation on the production of 3-hydroxypyridines was confirmed by studying their formation in oxidized linseed and menhaden oils heated in the presence of glutamine.In the present work we aimed to demonstrate the influence of inoculum starter in support high quality fermentation. Cocoa fermentations were performed in wooden boxes and eight yeasts strains were used in separated fermentations of fine cocoa, type Scavina, as starter inoculum. Temperature, pH, titirable acidity, reducing sugar and free amino acids were evaluated during or after fermentation. The influence of starters yeasts on the decrease of acidity, sugar concentration and free amino acids was significant. The strains Candida parapsilosis, Torulaspora delbrueckii and Pichia kluyveri showed greater changes in the reducing sugar and free amino acids in fermented cocoa beans. These results indicate the ability of yeast used as inoculum starter to modify the end condition and further enhance the quality of fine cocoa beans.Synthetic dyes have been widely applied to food processing, but abuse of colourants in food may pose risks to human health. To analyze new coccine (NC) and orange II (OII) in food, a versatile surface-enhanced Raman scattering (SERS) platform was proposed. A metal-organic framework (MOF, UiO-66(NH2)) with octahedral crystal structure was synthesized and gold nanoparticles were grown on the MOF surface to fabricate UiO-66(NH2)@Au versatile SERS platform. GSK2636771 The UiO-66(NH2)@Au displayed much better SERS performance than gold nanoparticles with high R2 of 0.9684 for NC and 0.9912 for OII and low LOD of 0.4015 mg/L for NC and 0.0546 mg/L for OII. The recoveries of NC and OII in Mirinda soft drink and paprika ranged from 82.92 to 109.63%. This study provided a sensitive and rapid method for determination of NC and OII through UiO-66(NH2)@Au, and the proposed SERS platform revealed great potential for analyzing synthetic colourants in food samples.A ratiometric sensor of MOF/ CdTe QDs was constructed by physically mixing CdTe QDs (λem = 605 nm) with MOF (Fe-MIL-88NH2,λem = 425 nm). Under an UV lamp (λex = 365 nm), orange-red CdTe QDs is gradually quenched with increasing levels of Hg2+ or Cu2+, while blue MOF is unchanged, accompanying with a visual change from bright pink to blue fluorescence. Hence, a new method for determining Hg2+ and Cu2+ by MOF/CdTe QDs sensor is established, whose detection limits are 0.22 ng mL-1 for Hg2+ (2.1% RSD) and 0.26 ng mL-1 for Cu2+ (1.1% RSD), respectively. In addition, on-site, rapid and visual determination of Hg2+/Cu2+ in red wine without any pretreatment is realized by using a MOF/CdTe QDs paper-based sensor. For Hg2+ and Cu2+, the semi-quantitative detection ranges of the paper-based sensor are both 10 ~ 5000 ng mL-1, implying that it has great application value in analyzing Hg2+ and Cu2+ in liquid samples.Acorn flour was used as a gluten-free ingredient to produce acorn muffins. Interaction effects between xanthan (X), carboxymethyl cellulose (CMC) and κ-carrageenan (κ-C) (0-0.3%) on the height and textural parameters of the formulated acorn flour muffins were investigated using a mixture design approach. Each studied parameter was optimized individually. Then, an optimal formulation giving a product with characteristics as close as possible to those of a wheat flour muffin sample was determined. Results revealed that addition of each hydrocolloid separately, or their ternary combination improved the muffin height. Optimal height value was predicted to reach 3.96 cm when using 26.8% X, 50.5% CMC and 22.7% κ-C. As regard to textural parameters (firmness, cohesiveness, springiness and adhesiveness), presence of the three hydrocolloids had an antagonistic effect. The best hydrocolloids mixture giving optimal height (3.92 cm), firmness (3.19 N) and adhesiveness (0.66 N) was that containing 20.5% X and 79.5% CMC.Compared with dried noodles, fresh wet noodles (FWNs) have unique flavor and texture characteristics. However, they have a short shelf life due to their high moisture content (approximately 33%). We developed an innovative technique applying cold plasma, which allows the quick removal of some of the moisture to improve their shelf-life. We investigated the effect of cold plasma treatment on the extent of moisture molecule migration and on quality changes in FWNs. A rapid moisture molecule migration occurred due to the synergism between the structure driving force and drying driving force caused by cold plasma. The color of FWNs became whiter and the texture became harder upon plasma treatment. Scanning electron microscopy and differential scanning calorimetry showed that the structural stability of FWNs increased. Moreover, cold plasma treatment had no effect on the secondary structure types of FWNs, while the α-helix and β-sheet converted to β-turn and random coil.Antimicrobial peptides (AMPs) are a valuable source of antimicrobial agents and a potential solution to the multi-drug resistance problem. In particular, short-length AMPs have been shown to have enhanced antimicrobial activities, higher stability, and lower toxicity to human cells. We present a short-length (≤30 aa) AMP prediction method, Deep-AmPEP30, developed based on an optimal feature set of PseKRAAC reduced amino acids composition and convolutional neural network. On a balanced benchmark dataset of 188 samples, Deep-AmPEP30 yields an improved performance of 77% in accuracy, 85% in the area under the receiver operating characteristic curve (AUC-ROC), and 85% in area under the precision-recall curve (AUC-PR) over existing machine learning-based methods. To demonstrate its power, we screened the genome sequence of Candida glabrata-a gut commensal fungus expected to interact with and/or inhibit other microbes in the gut-for potential AMPs and identified a peptide of 20 aa (P3, FWELWKFLKSLWSIFPRRRP) with strong anti-bacteria activity against Bacillus subtilis and Vibrio parahaemolyticus.