Browse Our Biology and Life Sciences Journals
Biology is a study of living objects and their life processes. It examines all aspects of living organisms such as their occurrence, classification, internal and external structure, nutrition, reproduction, inheritance, etc. The term “biology” is commonly replaced by the terms “life sciences” and “biological sciences.” There are dozens of branches of biology. Some of the major ones include:
Biology and Life Sciences
Abstract
Multi-drug resistant bacterial infections are of global concern, leading to staggering health care costs and loss of lives. Hence, novel therapeutic options are highly required. Garcinia mangostana, a plant known as mangosteen (also termed “queen of the fruits”), is said to possess a multitude of favorable features like anti-microbial capacity. Accordingly, we compiled a literature review addressing the potential of the mangosteen and its compounds for the treatment of bacterial infections. The included 23 publications consistently reported the inhibition or elimination of bacteria following the administration of mangosteen extracts and compounds such as the xanthone α-mangostin, both in vitro and in vivo. Even pathogens like methicillin-resistant Staphylococcus aureus as well as vancomycin-resistant Enterococcus species were tackled. While the effect of mangosteen extracts and compounds appeared to be dose-dependent, they exhibited also anti-biofilm activity and strong stability under varying conditions, suggesting suitability for a versatile approach to combat infectious diseases. Moreover, the combination of α-mangostin with other phytotherapeutic agents and especially antibiotics revealed enhanced anti-bacterial results, at low or no toxicity. In light of this review, we conclude that mangosteen extracts and compounds are promising candidates for the anti-bacterial therapy of human infections, warranting further consideration in clinical trials.
Abstract
Two Muscat grapes, Zaoheibao and Xiahei, with strong aroma were selected, co-fermented with Cabernet Sauvignon grapes (CFZ and CFX) in different proportions, and dried (CZD and and CXD). The physicochemical characteristics, colour, and volatile compounds in wine samples were measured. Compared with Cabernet Sauvignon wine, drying reduced the aroma compounds and colour but increased phenols content, improving overall quality based on sensory evaluation, especially for Zaoheibao (CZD, 3:1), which obtained the highest sensory score accompanied by increased rose oxide and phenols contents. Regarding Xiahei wine, different treatments had different effects. CFX wines co-fermented in a ratio of 1:3 and 3:1 have prominent aroma compounds. After drying, CXD wines co-fermented in a ratio of 3:1 have a more prominent taste. This research puts forward new innovation points and makes an in-depth analysis and research on specific problems.
Abstract
This study examined the effect of grapefruit seed extract (GSE) (0%–3%) on the stability of total phenolic content (TPC), anthocyanins, and colour in aronia juice under heat treatments (60 °C, 80 °C for up to 120 min). TPC and anthocyanins were measured using spectrophotometry and HPLC. The highest TPC (8545.02 ± 355.55 GAE mg L−1) was measured in aronia juice with 1% GSE after 60 min at 80 °C. The highest anthocyanin retention (3178.75 mg L−1) was detected in the sample with 1% GSE after 5 min at 60 °C. Cyanidin-3-galactoside was the most abundant anthocyanin, followed by cyanidin-3-xyloside and cyanidin-3-arabinoside. Cyanidin-3-arabinoside showed the lowest heat stability, while cyanidin-3-galactoside was relatively more stable. This study, the first to evaluate anthocyanin half-life values in chokeberry juice, suggests that 1% GSE enhances colour stability during heat treatment, supporting its use as a natural food additive.
Abstract
Legumes are not only known to hold many nutritional values, including minerals such as iron, but also to contain antinutrients that can inhibit mineral absorption. Fermentation and germination are deemed simple, accessible, and sustainable ways to improve the nutritional composition of legumes. This study aimed to investigate the effect of spontaneous fermentation and germination on the antinutrients and iron levels of several legumes, consisting of soybean, kidney bean, and mung bean. Each legume type underwent spontaneous fermentation through soaking for 72 h and germination for 72 h, followed by milling to obtain their flours. The results indicated that spontaneous fermentation and germination could effectively reduce all legumes' tannin and phytic acid contents. However, while spontaneous fermentation increased iron content in all legume types, germination decreased iron content in soybean and kidney bean flours. This study has revealed that spontaneous fermentation served as the most effective method to reduce antinutrients and enhance iron levels in legumes. Therefore, this study is expected to support the fulfilment of the body's iron needs through legume's simple processing methods, such as spontaneous fermentation.
Abstract
This study investigates the flavour profile of volatile compounds in venison-based prepared food subjected to various reheating methods. Gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology were employed to detect and analyse the characteristic flavour of three types of venison prefabricated food samples, which underwent different reheating treatments. During the research, 41 distinct volatile compounds were identified from the venison prefabricated food samples. Following normalisation of ion peaks and three statistical analysis techniques, 21 types of volatile organic compounds (VOCs) were detected effectively from dishes reheated by air fryer. According to data analysed by the odour description database, the venison-containing dishes exhibited superior retention of wine and onion aromas upon reheating. The results of electronic nose detection indicated the presence of benzaldehyde, alcohols, aromatics, hydrocarbons, nitrogen oxides, and aliphatic aromatic substances in braised venison prefabricated vegetables; especially benzaldehyde and alcohols displayed similar aroma characteristics as detected by GC-IMS. Orthogonal partial least squares discriminant analysis (OPLS-DA) identified key variables contributing significantly to the volatile flavour profiles in venison prepared vegetables across different reheating methods: The main odourants were ethanol, undecane D, 1-propanol, ethyl acetate (acetic acid ethyl ester), 3-methylbutan-1-ol, n-pentanal, 6-methyl-5-hepten-2-one, 1-butanol, butanal, and other 30 compounds (VIP > 1).
Abstract
Antibiotics are employed worldwide for both prevention and therapeutic purposes against infectious diseases on dairy farms. Recurrent infections frequently arise from biofilm-forming bacteria. This research aimed to evaluate the efficacy of oak honey, honeycomb capping, and propolis against certain biofilm-associated and antibiotic-resistant bacteria. The total phenolic content (TPC) values for propolis, honeycomb capping, and oak honey samples were 298, 128, and 72 mg of gallic acid equivalent (GAE)/100 g, respectively. Oak honey showed the lowest minimum inhibitory concentration (MIC) value (<0.08%) against the strong biofilm of non-bla CTX-M Serratia fonticola-1. Propolis had the lowest MIC value (<0.03%) against the weak biofilm of bla CTX-M positive Citrobacter braakii, and the moderate biofilm of non-bla CTX-M S. fonticola-2. The MIC values of all bee products showed a significant decrease upon interaction with 1% boric acid for all strains. Moreover, propolis has shown the ability to reduce 96% of the biofilm biomass of Citrobacter braaki after 24 h. The results show that bee products, used for medicinal purposes since ancient times, have emerged as a viable alternative against environmental pathogens.
Abstract
An alternative to roller mills, a French-designed stone mill, was evaluated and compared with traditional laboratory roller mills through grinding performance. Developed by the Astrié brothers in the 1950s, the stone mill's slow-rotating granite stones purportedly preserve the full nutritional value of the grain. This study, conducted in collaboration with the Csoroszlya farm, compared flour from the same wheat batch ground by both an Astrié stone mill and a laboratory roller mill. Evaluations included the Pekar test for bran content, sieve analysis, measuring wet gluten content, and gluten index to assess protein quality. Rheological properties of the doughs were analyzed using Farinograph and Mixolab equipment, which indirectly also measured amylase enzyme activity. Results indicated that the stone mill produced flour with finer grain size, higher protein content, and higher enzyme presence, although challenges remain in achieving optimal gluten index and dough stability.
Abstract
Sorghum is rich in phenolic compounds, such as phenolic acids, flavonoids, and anthocyanins. Among them, 3-deoxyanthocyanin (3-DXA) is a rare subclass of anthocyanins, which has not only antioxidant, anti-inflammatory, and anti-cancer functions, but also good thermal stability, colouring effect, as well as unique properties of acid and alkali resistance. In this study, we extracted 3-DXA from sorghum grains and analysed its composition. Component analysis indicated that the purified 3-DXA mainly contained apigenin and luteolin, with the contents of 1.46 μg g−1 and 1.38 μg g−1, respectively. The antioxidant activity of 3-DXA in vitro was between vitamin C (Vc) and rutin based on 1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) radical scavenging rate and Fe3+ reducing power. Different concentrations of purified 3-DXA were applied to pork meat stored at 4 °C. After 11 days of storage, physiological and biochemical indices related to antioxidant and meat quality were determined. The results showed that 0.02% 3-DXA had the best antioxidant effects on pork meat within 11 days of storage at 4 °C based on a* value, pH value, purge loss, TBARS value, and total number of bacteria. The results in this study are helpful for the application of 3-deoxyanthocyanin to maintain the quality of pork meat and prolong the storage time at 4 °C.
Abstract
Epigenetic modifications are critical for the regulation of CD4+ T cell differentiation and function. Previously, we identified Acyl-CoA Synthetase Bubble Gum 1 (Acsbg1), a gene involved in fatty acid metabolism, as part of an epigenetic signature that was selectively demethylated in ex vivo isolated T helper 17 (TH17) cells. However, its functional relevance for CD4+ T cells remains incompletely understood. Here, we used in vitro differentiation assays and the adoptive transfer colitis model to investigate the role of Acsbg1 in the differentiation and function of TH1, TH17, and regulatory T (Treg) cells. In vitro, Acsbg1 was expressed in both TH17 and in vitro-induced Treg (iTreg) cells, whereas TH1 cells lacked Acsbg1 expression. Accordingly, Acsbg1 deficiency resulted in impaired TH17 and iTreg differentiation, whereas TH1 differentiation was unaffected. In vivo, upon adoptive transfer of Acsbg1⁻/⁻ Tnaïve cells, immunodeficient recipient mice exhibited an exacerbated colitis, characterized by an altered balance of TH17 and Treg cells, indicating that Acsbg1 expression is essential for optimal TH17 and Treg cell differentiation and function. Our findings highlight the importance of fatty acid (FA) metabolism in maintaining immune homeostasis by regulating T cell differentiation and provide novel insights into the metabolic targeting of inflammatory diseases.
Abstract
Aronia melanocarpa, a main constituent of black chokeberry, provides a rich source of bioactive molecules including polyphenols, flavonoids, and anthocyanins and has been used for long in traditional medicine due to its various health-promoting and disease-alleviating properties. The aim of our literature survey was to provide an actual update of evidence regarding the antibacterial activities exerted by Aronia melanocarpa and its potential application for the treatment of human bacterial pathogenic including food-borne infections. Our survey revealed that distinct ingredients in Aronia melanocarpa do not only inhibit growth of Gram-positive and to a lesser extent of Gram-negative bacteria, but also biofilm formation that is even more pronounced upon combined application. Furthermore, the anti-microbial effects against food-spoiling bacteria underscores the application of defined Aronia-derived molecules in food preservation decreasing the risk for transmission of food-borne pathogens and thereby, improving food safety. Notably, in vivo studies revealed that prophylactic Aronia juice application alleviated murine Listeria monocytogenes-induced enteritis, dampened growth of streptococci involved in dental caries development, and decreased the incidence of urinary tract infections in nursing home residents. In conclusion, Aronia-derived bioactive molecules exhibit promising anti-bacterial and disease-alleviating effects that should be further elucidated in clinical studies.
