LIVIVO - The Search Portal for Life Sciences

zur deutschen Oberfläche wechseln
Advanced search

Search results

Result 1 - 7 of total 7

Search options

  1. Article: Sulfated polysaccharides act as baits to interfere with the binding of the spike protein (SARS-CoV-2) to the ACE2 receptor and can be administered through food.

    Barbosa, Jhonatas Rodrigues / de Fátima Henriques Lourenço, Lúcia

    Journal of functional foods

    2023  Volume 104, Page(s) 105532

    Abstract: Human civilization is experiencing a global crisis involving an unprecedented viral pandemic, with a high mortality rate, uncontrolled spread, and few effective drugs for treatment. Here, we critically evaluate how sulfated polysaccharides can be applied ...

    Abstract Human civilization is experiencing a global crisis involving an unprecedented viral pandemic, with a high mortality rate, uncontrolled spread, and few effective drugs for treatment. Here, we critically evaluate how sulfated polysaccharides can be applied via foods to reduce the infectious process and increase the chances of an adequate immune response. The approach is directed to the infectious process by SARS-CoV-2 and protein S as a therapeutic focus. We discuss the antiviral activities of certain natural and specific sulfated polysaccharides that bind tightly to protein S. Finally, we identified that sulfated polysaccharides act as baits to interfere with the binding of the spike protein (SARS-CoV-2) to the ACE2 receptor and can be administered through food.
    Language English
    Publishing date 2023-04-05
    Publishing country Netherlands
    Document type Journal Article
    ZDB-ID 2511964-3
    ISSN 1756-4646
    ISSN 1756-4646
    DOI 10.1016/j.jff.2023.105532
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 7830: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  2. Article ; Online: Sulfated polysaccharides act as baits to interfere with the binding of the spike protein (SARS-CoV-2) to the ACE2 receptor and can be administered through food

    Barbosa, Jhonatas Rodrigues / de Fátima Henriques Lourenço, Lúcia

    Journal of Functional Foods. 2023 May, v. 104 p.105532-

    2023  

    Abstract: Human civilization is experiencing a global crisis involving an unprecedented viral pandemic, with a high mortality rate, uncontrolled spread, and few effective drugs for treatment. Here, we critically evaluate how sulfated polysaccharides can be applied ...

    Abstract Human civilization is experiencing a global crisis involving an unprecedented viral pandemic, with a high mortality rate, uncontrolled spread, and few effective drugs for treatment. Here, we critically evaluate how sulfated polysaccharides can be applied via foods to reduce the infectious process and increase the chances of an adequate immune response. The approach is directed to the infectious process by SARS-CoV-2 and protein S as a therapeutic focus. We discuss the antiviral activities of certain natural and specific sulfated polysaccharides that bind tightly to protein S. Finally, we identified that sulfated polysaccharides act as baits to interfere with the binding of the spike protein (SARS-CoV-2) to the ACE2 receptor and can be administered through food.
    Keywords Severe acute respiratory syndrome coronavirus 2 ; humans ; immune response ; mortality ; pandemic ; polysaccharides ; therapeutics
    Language English
    Dates of publication 2023-05
    Publishing place Elsevier Ltd
    Document type Article ; Online
    Note Use and reproduction
    ZDB-ID 2511964-3
    ISSN 1756-4646
    ISSN 1756-4646
    DOI 10.1016/j.jff.2023.105532
    Database NAL-Catalogue (AGRICOLA)

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 7830: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  3. Article ; Online: A new edible coating of fish gelatin incorporated into açaí oil to increase the post-harvest shelf life of tomatoes.

    da Silva, Ana Caroline Pereira / Barbosa, Jhonatas Rodrigues / da Silva Araújo, Cleidiane / Sousa Batista, Jáira Thayse / Xavier Neves, Eleda Maria Paixão / Pereira Cardoso, Dilson Nazareno / Peixoto Joele, Maria Regina Sarkis / de Fátima Henriques Lourenço, Lúcia

    Food chemistry

    2023  Volume 438, Page(s) 138047

    Abstract: Açaí oil (Euterpe oleracea) is a new active ingredient, originating from the Amazon Forest, which offers numerous benefits as an antioxidant and antimicrobial agent. Here, we report how açaí oil can be used as an active ingredient in gelatin coatings to ... ...

    Abstract Açaí oil (Euterpe oleracea) is a new active ingredient, originating from the Amazon Forest, which offers numerous benefits as an antioxidant and antimicrobial agent. Here, we report how açaí oil can be used as an active ingredient in gelatin coatings to increase the shelf life of tomatoes. The optimized viscosity and gel strength conditions were 5.40 % gelatin, 17.25 % açaí oil and 18 % plasticizer. FTIR, XRD and zeta potential analysis reveals that repulsive forces dominate the interactions between açaí oil and gelatin. The optimized coating (GAO) reduced mass loss by 8 % and achieved greater firmness (25 N), proving its effectiveness in maintaining tomato quality during storage. For the first time, it was found that the addition of açaí oil to fish gelatin improves the percentage of acidity and firmness of the tomato, delaying ripening, making it a promising alternative as packaging for climacteric fruits.
    MeSH term(s) Animals ; Solanum lycopersicum ; Gelatin ; Edible Films ; Antioxidants ; Fruit ; Euterpe
    Chemical Substances Gelatin (9000-70-8) ; Antioxidants
    Language English
    Publishing date 2023-11-24
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2023.138047
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 3634: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  4. Article ; Online: The Evaluation of Oyster Marinating (Crassostrea Gasar) and Pasteurization Process in Vacuum Packaging during Storage

    Da Silva, Bruna Almeida / de Fátima Henriques Lourenço, Lúcia / Silva Silva, Natácia / de Jesus Costa Fernandes, Gleyca / Da Rocha, Karlyene Sousa / Joele, Maria Regina S. Peixoto / Araújo, Eder Augusto Furtado

    Journal of Culinary Science & Technology. 2023 Sept. 03, v. 21, no. 5 p.759-776

    2023  

    Abstract: The evaluation of oyster marinating (Crassostrea gasar) and pasteurization process in vacuum packaging during storage. The aim of this study was to establish better conditions for marinating and pasteurization for oysters (Crassostrea gasar) and to ... ...

    Abstract The evaluation of oyster marinating (Crassostrea gasar) and pasteurization process in vacuum packaging during storage. The aim of this study was to establish better conditions for marinating and pasteurization for oysters (Crassostrea gasar) and to evaluate their shelf life. Microbiological, physicochemical and sensory analyzes were carried out on the oysters and on the optimized product. In the vacuum-packed product, under refrigeration, pH, water activity (aw), total volatile bases (N-TVB) and texture analyzes were performed, every 7 days for 35 days. Oysters had a high protein, mineral and amino acid content and a low lipid content. Planning 2³ and 2²1 hour, 2.5% acetic acid, 1% NaCl and pasteurization was 62°C/2 min. Sensory analysis achieved acceptability above 80%. Marinated oysters remained suitable for consumption for 21 days, being an alternative to extend the shelf life and add value.
    Keywords Crassostrea gasar ; acetic acid ; amino acid composition ; culinary science ; lipid content ; marinating ; oysters ; pH ; pasteurization ; refrigeration ; sensory evaluation ; shelf life ; texture ; vacuum packaging ; water activity ; oyster ; quality parameter ; preservation
    Language English
    Dates of publication 2023-0903
    Size p. 759-776.
    Publishing place Taylor & Francis
    Document type Article ; Online
    ZDB-ID 2221964-X
    ISSN 1542-8044 ; 1542-8052
    ISSN (online) 1542-8044
    ISSN 1542-8052
    DOI 10.1080/15428052.2021.2016528
    Database NAL-Catalogue (AGRICOLA)

    More links

    Kategorien

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

  5. Article: Use of agroindustrial wastes (açai fiber and glycerol) in the preparation of cookies.

    Lima, Helena / Corrêa, Nádia Cristina Fernandes / Santos, Orquidea / de Fátima Henriques Lourenço, Lúcia

    Journal of food science and technology

    2014  Volume 52, Issue 7, Page(s) 4593–4599

    Abstract: The aim of this study was to assess the effect of adding industrial byproducts (açai fiber and glycerol) on the physical, physicochemical, and sensory properties of cookies. The statistical analysis showed that only the parameters of water content and ... ...

    Abstract The aim of this study was to assess the effect of adding industrial byproducts (açai fiber and glycerol) on the physical, physicochemical, and sensory properties of cookies. The statistical analysis showed that only the parameters of water content and water activity are significantly influenced by the amount of açai fiber added and by the fiber's particle size. Through sensory analysis of crispness and the flavor, it was found that the best percentage of açai fiber and the best particle size added to the cookie formulation were 10 % and +28 mesh, respectively. From this result, another sensory analysis was performed to evaluate the effect of glycerol over the texture of the cookies. Acceptance indices for the crispness and flavor above 70 % were observed, indicating the possibility for industrial exploitation. Cookies with added industrial byproducts may be considered a source of fiber, as they contain 6 g/100 g fiber.
    Language English
    Publishing date 2014-10-17
    Publishing country India
    Document type Journal Article
    ZDB-ID 242498-8
    ISSN 0975-8402 ; 0022-1155
    ISSN (online) 0975-8402
    ISSN 0022-1155
    DOI 10.1007/s13197-014-1493-5
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 2636: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  6. Article: Optimized process to produce biodegradable films with myofibrillar proteins from fish byproducts

    Vasconcelos da Silva Pereira, Glauce / de Fátima Henriques Lourenço, Lúcia / Furtado de Araujo, Eder / Maria Paixão Xavier, Eleda / Regina Sarkis Peixoto Joele, Maria / Vasconcelos da Silva Pereira, Gleice

    Food packaging and shelf life. 2019 Sept., v. 21

    2019  

    Abstract: Packaging plays an important role in maintaining quality over the shelf life of food. Thus, this study aimed to determine the best process conditions to create biodegradable films based on myofibrillar proteins from fish byproducts with appropriate ... ...

    Abstract Packaging plays an important role in maintaining quality over the shelf life of food. Thus, this study aimed to determine the best process conditions to create biodegradable films based on myofibrillar proteins from fish byproducts with appropriate technological properties: low water vapor permeability (WVP) and high tensile strength at break (TS) and elongation at break (E). In order to establish optimal conditions to produce the films, two experimental designs were employed. The Plackett-Burman fractional design used protein (Cp) and plasticizer (Cpl) concentrations, water bath time (tb) and temperature (Tb), film drying time (td) and temperature (Td), and amount of filmogenic solution (Afs) as independent variables, while the dependent variables were WVP, TS, and E. This design indicated the significant variables were Cp, Cpl, and Td. Therefore, those variables were analyzed using the central rotatable composite design (CRCD) and later validated using the desirability function. The processing conditions to produce the validated film were Cp of 1.13%, Cpl of 35.96%, and Td of 25.96 °C. Under those conditions, the values predicted by the desirability function for WVP, TS, and E were found, which confirms the models properly represented the responses.
    Keywords biodegradability ; byproducts ; drying ; experimental design ; fish ; food packaging ; models ; myofibrillar proteins ; permeability ; plasticizers ; shelf life ; temperature ; tensile strength ; water vapor
    Language English
    Dates of publication 2019-09
    Publishing place Elsevier Ltd
    Document type Article
    ISSN 2214-2894
    DOI 10.1016/j.fpsl.2019.100364
    Database NAL-Catalogue (AGRICOLA)

    More links

    Kategorien

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  7. Article: Fat substitutes in processing of sausages using piramutaba waste.

    de Fátima Henriques Lourenço, Lúcia / Dos Santos Galvão, Giane Célia / da Conceição Amaral Ribeiro, Suezilde / de Fátima Amaral Ribeiro, Carmelita / Park, Kil Jin

    Journal of food science and technology

    2012  Volume 51, Issue 7, Page(s) 1269–1277

    Abstract: The aim of this study was to evaluate fat substitute in processing of sausages prepared with surimi of waste from piramutaba filleting. The formulation ingredients were mixed with the fat substitutes added according to a fractional planning 2(4-1), where ...

    Abstract The aim of this study was to evaluate fat substitute in processing of sausages prepared with surimi of waste from piramutaba filleting. The formulation ingredients were mixed with the fat substitutes added according to a fractional planning 2(4-1), where the independent variables, manioc starch (Ms), hydrogenated soy fat (F), texturized soybean protein (Tsp) and carrageenan (Cg) were evaluated on the responses of pH, texture (Tx), raw batter stability (RBS) and water holding capacity (WHC) of the sausage. Fat substitutes were evaluated in 11 formulations and the results showed that the greatest effects on the responses were found to Ms, F and Cg, being eliminated from the formulation Tsp. To find the best formulation for processing piramutaba sausage was made a complete factorial planning of 2(3) to evaluate the concentrations of fat substitutes in an enlarged range. The optimum condition found for fat substitutes in the sausages formulation were carrageenan (0.51%), manioc starch (1.45%) and fat (1.2%).
    Language English
    Publishing date 2012-02-23
    Publishing country India
    Document type Journal Article
    ZDB-ID 242498-8
    ISSN 0975-8402 ; 0022-1155
    ISSN (online) 0975-8402
    ISSN 0022-1155
    DOI 10.1007/s13197-012-0645-8
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 2636: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

To top