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
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.
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.
