scholarly journals Recombinant production and characterization of Aspergillus niger prolyl endopeptidase enzyme for gluten-free food production

2021 ◽  
pp. 287-293
Author(s):  
Belma ŞENOL ◽  
Özlem KAPLAN ◽  
Rizvan İMAMOĞLU ◽  
İsa GÖKÇE
Keyword(s):  
Aspergillus Niger ◽  
Food Production ◽  
Free Food ◽  
Prolyl Endopeptidase ◽  
Gluten Free ◽  
Recombinant Production

Extraction and Characterization of Antibacterial Compound from Aspergillus niger

2013 ◽  
Vol 16 (4) ◽  
pp. 167-174 ◽  
Author(s):  
Abdulwahid B. A. Al-Shaibani ◽  
◽  
Faiz I. Al-Shakarchi ◽  
Rasha S. Ameen ◽  
◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Antibacterial Compound

scholarly journals Purification and characterization of endoxylanase Xln-1 from Aspergillus niger B03

2009 ◽  
Vol 25 (12) ◽  
pp. 2095-2102 ◽  
Author(s):  
Georgi Dobrev ◽  
Boriana Zhekova ◽  
Ginka Delcheva ◽  
Lidia Koleva ◽  
Nicola Tziporkov ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Purification And Characterization

Characterization of gluten-free bulk dough for laminated products

2021 ◽  
Author(s):  
Ana E. de la Horra ◽  
Manuel I. Velasco ◽  
Gabriela N. Barrera ◽  
M. Eugenia Steffolani ◽  
Rodolfo H. Acosta ◽  
...  
Keyword(s):  
Gluten Free

Characterization of putative salinity-responsive biomarkers in olive (Olea europaea L.)

2021 ◽  
pp. 1-11
Author(s):  
Monther T. Sadder ◽  
Ahmad F. Ateyyeh ◽  
Hodayfah Alswalmah ◽  
Adel M. Zakri ◽  
Abdullah A. Alsadon ◽  
...  
Keyword(s):  
Food Production ◽  
Stress Protein ◽  
Adaptor Protein ◽  
Structural Features ◽  
Nacl Stress ◽  
Soil Salinization ◽  
Limiting Factors ◽  
Stress Levels ◽  
Quality Water

Abstract Low-quality water and soil salinization are increasingly becoming limiting factors for food production, including olive – a major fruit crop in several parts of the world. Identifying putative salinity-stress tolerance in olive would be helpful in the future development of new tolerant varieties. In this study, novel salinity-responsive biomarkers (SRBs) were characterized in the species, namely, monooxygenase 1 (OeMO1), cation calcium exchanger 1 (OeCCX1), salt tolerance protein (OeSTO), proteolipid membrane potential modulator (OePMP3), universal stress protein (OeUSP2), adaptor protein complex 4 medium mu4 subunit (OeAP-4), WRKY1 transcription factor (OeWRKY1) and potassium transporter 2 (OeKT2). Unique structural features were highlighted for encoded proteins as compared with other plant homologues. The expression of olive SRBs was investigated in leaves of young plantlets of two cultivars, ‘Nabali’ (moderately tolerant) and ‘Picual’ (tolerant). At 60 mM NaCl stress level, OeMO1, OeSTO, OePMP3, OeUSP2, OeAP-4 and OeWRKY1 were up-regulated in ‘Nabali’ as compared with ‘Picual’. On the other hand, OeCCX1 and OeKT2 were up-regulated at three stress levels (30, 60 and 90 mM NaCl) in ‘Picual’ as compared to ‘Nabali’. Salinity tolerance in olive presumably engages multiple sets of responsive genes triggered by different stress levels.

scholarly journals Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 139
Author(s):  
Natalia Aparicio-García ◽  
Cristina Martínez-Villaluenga ◽  
Juana Frias ◽  
Elena Peñas
Keyword(s):  
Starter Culture ◽  
Microbial Quality ◽  
Pathogenic Microorganisms ◽  
Gluten Free ◽  
Good Source ◽  
Fermented Beverage ◽  
Oat Flour ◽  
Hedonic Scale ◽  
Acetic Acids

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

scholarly journals Recombinant Production and Characterization of an Extracellular Subtilisin-Like Serine Protease from Acinetobacter baumannii of Fermented Food Origin

2021 ◽  
Author(s):  
Nur Syafiqah Muhammed ◽  
Nurulfarhana Hussin ◽  
Aik Siang Lim ◽  
Mohd Anuar Jonet ◽  
Shaza Eva Mohamad ◽  
...  
Keyword(s):  
Acinetobacter Baumannii ◽  
Serine Protease ◽  
Fermented Food ◽  
Recombinant Production

Nutritional considerations of a pediatric gluten free food guide for celiac disease

2021 ◽  
pp. 1-31
Author(s):  
Diana R. Mager ◽  
Samantha Cyrkot ◽  
Christine Lirette ◽  
Herbert Brill ◽  
Jenna Dowhaniuk ◽  
...  
Keyword(s):  
Vitamin D ◽  
Celiac Disease ◽  
Health Care Professionals ◽  
Nutrient Intake ◽  
Fruits And Vegetables ◽  
Free Food ◽  
Gluten Free ◽  
Cross Sectional ◽  
Food Literacy ◽  
Nutrition Guidelines

Abstract The gluten free (GF) diet is the only treatment for celiac disease (CD). While the GF diet can be nutritious, increased reliance on processed and packaged GF foods can result in higher fat/sugar and lower micronutrient intake in children with CD. Currently, there are no evidence-based nutrition guidelines that address the GF diet. The objective of this cross-sectional study was to describe the methodological considerations in forming a GF food guide for Canadian children and youth (4-18 years) with CD. Food guide development occurred in three phases: 1) evaluation of nutrient intake and dietary patterns of children on the GF diet, 2) pre-guide stakeholder consultations with 151 health care professionals and 383 community end users, and 3) development of 1260 GF diet simulations that addressed cultural preferences and food traditions, diet patterns and diet quality. Stakeholder feedback identified nutrient intake and food literacy as important topics for guide content. Except for vitamin D, the diet simulations met 100% macro- and micronutrient requirements for age-sex. The pediatric GF plate model recommends intake of >50% fruits and vegetables, <25% grains and 25% protein foods with a stronger emphasis on plant-based sources. Vitamin D fortified fluid milk/unsweetened plant-based alternatives and other rich sources are important to optimize vitamin D intake. The GF food guide can help children consume a nutritiously adequate GF diet and inform policy makers regarding the need for nutrition guidelines in pediatric CD.

Characterization of the starvation-induced chitinase CfcA and α-1,3-glucanase AgnB of Aspergillus niger

2014 ◽  
Vol 99 (5) ◽  
pp. 2209-2223 ◽  
Author(s):  
Jolanda M. van Munster ◽  
Justyna M. Dobruchowska ◽  
Ruud Veloo ◽  
Lubbert Dijkhuizen ◽  
Marc J. E. C. van der Maarel
Keyword(s):  
Aspergillus Niger
Sign in / Sign up

Export Citation Format

Share Document