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
Oleogels are semi-solid systems formed by different gelators through gelation processes to reduce fat content and saturated fatty acids of structured oil types. The objective is to assess the effect of hydrocolloids' type (xanthan, hydroxypropyl methylcellulose, locust bean gum, carboxymethyl cellulose, guar, gum arabic, and carrageenan) on corn oil organogels' properties. Hydrocolloid solutions had non-Newtonian pseudoplastic behaviour. The locust bean gum had the lowest (0.02 Pa s) and the guar had the highest (264.8 Pa s) consistency coefficient. Hydrocolloids exhibited one endothermic transition peak within 88.7–114.5 °C. The highest (2813.4 J g−1) and lowest (1082.0 J g−1) melting enthalpies were measured for carboxymethyl cellulose and guar, respectively. Corn oil oleogel with arabic gum had the strongest viscoelastic properties. The yielded locust bean gum oleogel was of the lowest gel firmness (0.08 N) and highest oil release (88.7%). The oleogel produced with arabic gum required higher melting enthalpy (79.2 J g−1). The FTIR spectra revealed that the gel network formed due to the physical entanglements was stabilised by non-covalent interactions. The diffraction patterns of XRD indicate that using guar, hydroxypropylmethyl cellulose, carboxymethyl cellulose, xanthan, and carrageenan were more practical in producing oleogel with β′ polymorph crystals compared to gum arabic and locust bean gum. A change in the microstructure and appearance of the oleogels was observed when different hydrocolloids were used. The characterisation of oleogels demonstrated that the type of hydrocolloids had a key role in the oil–polymer interactions, and consequently in the network features and oleogel properties. Locust bean gum as a gelator with the weakest viscoelastic properties and melting temperature was not appropriate for oleogelation. Prepared oleogels with gum arabic and xanthan had suitable oil-binding capacity, firmness, and viscoelastic properties for pioneering applications in food products, where low saturated and trans fatty acids are sought.
Abstract
Allostatic load (AL) is a comprehensive physiologic measure of the body's chronic stress response and is associated with physical and mental health risks. The function of DASH diet (Dietary Approaches to Stop Hypertension) model in the development of AL is unclear. The relationship between the DASH score and AL was examined in this study. 1,565 US adults from NHANES database 2017–2020 were selected for the study, and DASH dietary pattern was assessed using DASH score, and ≥4.5 indicated compliance with DASH diet. AL was calculated using 11 biomarkers, and a score >3 indicated high levels. The relationship between DASH score and AL was analysed using logistic regression. In this study, a high AL prevalence of 35.4% (n = 555) was found. In the unadjusted model, a high DASH score was associated with a low level of AL [OR = 0.458, 95% CI (0.306, 0.687), P < 0.001], and this relationship persisted in the adjusted model [OR = 0.473, 95% CI (0.310, 0.720), P < 0.001]. DASH score are negatively associated with AL, and low DASH score increase the risk of high AL, which can adversely affect physical and mental health.
Abstract
Antibiotic resistance is a major problem in the healthcare industry, and it presents difficulties in managing bacterial diseases worldwide. The need to find alternative antibiotic-containing methods is thus a major area for the scientific community to work on. Bacteriophage therapy is an interesting alternative that has been used in scientific research for a long time to tackle antibiotic-resistant bacteria. The purpose of this review was to compile the latest data on bacteriophages, which are progressively being used as alternatives to antibiotics, and to identify the mechanisms associated with phage therapy. The results section delves into the growing challenges posed by antibiotics and explores the potential of bacteriophages as therapeutic alternatives. This study discusses how phages can decrease antibiotic resistance, highlighting their role in modulating microbiomes and addressing various complications. This study explored the intriguing question of whether bacteriophages can combat nonbacterial diseases and examined their indirect use in pest control. In addition, this study explores the application of the CRISPR-Cas system in combating antibiotic resistance and specifically addresses phage therapy for secondary bacterial infections in COVID-19. We will further discuss whether bacteriophages are a noteworthy alternative to antibiotics by considering the evolutionary trade-offs between phages and antibiotic resistance. This section concludes by outlining future perspectives and acknowledging limitations, particularly in the context of phage and CRISPR-Cas9-mediated phage therapy. The methodology adopted for this study is a comprehensive research strategy using the Google Scholar and PubMed databases, among others. In conclusion, phage therapy is a promising strategy for tackling antibiotic-resistant bacteria, contributing to improved food production and mitigating secondary health effects. However, effective regulation requires careful selection of phages in conjunction with antibiotics to ensure judicious control of the coevolutionary dynamics between phages and antibiotics.
Abstract
This study investigated the effects of steaming and blanching pre-treatments on the physicochemical properties, bioactive compound content, and antioxidant activity of black garlic during fermentation. Moisture content and pH decreased over fermentation time, while titratable acidity increased. Pre-treatments enhanced the total phenolic, flavonoid, and flavonol contents, as well as antioxidant activity (DPPH, ABTS+, FRAP), compared to control samples, with steaming pre-treatment being more effective than boiling. 5-HMF and S-allyl cysteine (SAC) levels were optimised with pre-treatments, promoting the formation of bioactive compounds. These methods offer an efficient, cost-effective way to enhance black garlic production, shorten processing times, and improve its nutritional and economic value.
Abstract
Children have increased their screen time in recent years. The aim of this study was to describe the use of smartphone, tablet, and television (TV) during breakfast, lunch, and dinner in a sample of Spanish children from three months up to five years. A cross-sectional study was performed using a convenience sample, with 410 parents of Spanish children aged three months to five years. Data were collected from March 2021 to March 2022 using an ad hoc, self-administered, online questionnaire. Prevalence of use of smartphone, tablet, and TV during meals were calculated overall and according to characteristics of the child (i.e., sex and age of the child, having siblings, having older siblings) and characteristics of the respondent (i.e., relationship with the child, age, educational level). Chi-squared tests of independence were carried out to explore the association between smartphone, tablet, and TV usage and independent variables. The prevalence of use of any screen device was 18.3% during breakfast, 18.5% during lunch, and 19.0% during dinner. The percentage of smartphone, tablet, and TV use was higher in children aged two to five years compared to those from three months to two years, with statistically significant differences in the percentage of TV use during lunch and dinner between the two age groups and in the percentage of tablet use during dinner. In addition, the probability of using each of the devices at each of the meals was lower for children of parents with university educational level than for children of parents with non-university educational level. Overall, the use of screen devices during the mealtimes in this sample of children in Spain is high. Screen time should be avoided during mealtimes to encourage healthier behaviours, such as family communication and learning proper eating habits.
Abstract
B-cells serve as a niche for Salmonella to establish a chronic infection, enabling bacteria to evade immune responses. One mechanism Salmonella uses to survive inside B-cells involves inhibiting the NLRC4 inflammasome activation, thereby preventing pyroptotic cell death. This study investigates whether Salmonella-infected B-cells can mount bactericidal responses to control intracellular bacteria. Our results show that Salmonella-infected B-cells can produce and release TNFα, IL-6, and IL-10, but not RANTES. Furthermore, priming B-cells with TNFα, IL-1β, or IFNγ enhances their bactericidal activity by promoting the production of reactive oxygen and nitrogen production species, reducing intracellular load. These results suggest that B-cells can clear Salmonella infection within a pro-inflammatory environment. However, the concurrent production of IL-10 may counteract the effects of pro-inflammatory cytokines, potentially modulating the immune response in the microenvironment.
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.
