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Sequential Inflammatory and Matrisome Programs Drive Remodeling of the Mouse Carotid-Jugular Arteriovenous Fistula
Filipe F Stoyell-Conti,
Alexander M Kaiser,
Miguel G Rojas,
Yuntao Wei,
Matthew S Sussman,
Juan S Lopez-McCormick,
Marwan Tabbara,
Xiaofeng Yang,
Roberto I. Vazquez-Padron,
Laisel Martinez
Posted: 07 November 2025
Enteric Methane Emission Estimates for Cattle in Zambia from 1994-2022 Using the IPCC Tier 2 Approach
Idowu Kolawole Odubote,
Chisoni Mumba,
Shimelis Wassie,
Christian Adjogo Bateki,
Andreas Wilkes
Posted: 07 November 2025
A Deep LLM-Knowledge Graph Fusion Framework for Mechanistic Natural Substance Recommendation and Prioritization in Psoriasis
Zeren Gu,
Jialei Tan
Posted: 07 November 2025
Advanced Molecular and Microscopic Diagnostics Suggest Congenital Borrelia transmission: A Case Report
Lynne T Bemis,
Maryna Golovchenko,
Marna E Ericson,
Md.Hasibul Haque,
Vett Lloyd,
Natalie Rudenko
Posted: 07 November 2025
Production of Lactic Acid Wort-Based Beverages with Rosehip, Lemongrass, and Eucalyptus Oils
Fanny Botella,
Yordanka Gaytanska,
Bogdan Goranov,
Rositsa Denkova-Kostova,
Vesela Shopska,
Georgi Kostov
The beverage industry continuously seeks innovative ingredients that can enhance the health benefits, flavor profile, and overall appeal of its products. Therefore, the addition of rosehip, lemongrass, and eucalyptus oils as a tool for improvement of the lactic acid wort-based beverage characteristics was studied. Each oil was added to wort in concentration of 0.01%, 0.02%, and 0.03% (v/v) and fermentation was carried out with Lacticaseibacillus casei spp. rhamnosus Oly at 25±1°C for 48 hours. Oil addition influenced microbial growth, phenolic composition, antioxidant activity, and sensory quality. While higher oil concentrations reduced lactic acid bacteria viability, all beverages retained probiotic functionality. Total phenolic content and phenolic acids increased after fermentation, although flavonoid levels were largely unaffected. Antioxidant activity, measured by ABTS and CUPRAC assays, showed divergent trends, with some variants displaying reduced radical scavenging capacity after fermentation. Sensory evaluation revealed that eucalyptus oils were poorly accepted, whereas rosehip oil improved beverage quality only at 0.03%. Lemongrass oil addition (0.02%) resulted in the most favorable balance of phenolic enrichment, antioxidant activity, and sensory acceptance, making it the most promising candidate for scale-up. Overall, lemongrass oil at optimal concentration offers a viable approach for the development of novel functional beverages based on lactic acid–fermented wort.
The beverage industry continuously seeks innovative ingredients that can enhance the health benefits, flavor profile, and overall appeal of its products. Therefore, the addition of rosehip, lemongrass, and eucalyptus oils as a tool for improvement of the lactic acid wort-based beverage characteristics was studied. Each oil was added to wort in concentration of 0.01%, 0.02%, and 0.03% (v/v) and fermentation was carried out with Lacticaseibacillus casei spp. rhamnosus Oly at 25±1°C for 48 hours. Oil addition influenced microbial growth, phenolic composition, antioxidant activity, and sensory quality. While higher oil concentrations reduced lactic acid bacteria viability, all beverages retained probiotic functionality. Total phenolic content and phenolic acids increased after fermentation, although flavonoid levels were largely unaffected. Antioxidant activity, measured by ABTS and CUPRAC assays, showed divergent trends, with some variants displaying reduced radical scavenging capacity after fermentation. Sensory evaluation revealed that eucalyptus oils were poorly accepted, whereas rosehip oil improved beverage quality only at 0.03%. Lemongrass oil addition (0.02%) resulted in the most favorable balance of phenolic enrichment, antioxidant activity, and sensory acceptance, making it the most promising candidate for scale-up. Overall, lemongrass oil at optimal concentration offers a viable approach for the development of novel functional beverages based on lactic acid–fermented wort.
Posted: 07 November 2025
Analysis of the Coding Transcriptome in NSCLC Highlights Variant-Specific Gene Expression and Signaling in CD74-ROS1 Fusions
Jasmine Vargas,
Julia Olivieri,
Georgios Pantouris
Posted: 07 November 2025
Lipid Nanoparticles as Active Biointerfaces: From Membrane Interaction to Systemic Dysregulation
Falko Seger,
L. Maria Gutschi,
Stephanie Seneff
Posted: 07 November 2025
The Traditional Autonomic Narrative Misleads Yet Persists – A Critical Review and Proposed Alternative Narrative to Replace It
David Adelson
Posted: 07 November 2025
Maternal Embryonic Leucine Zipper Kinase (MELK) in Cancer: Biological Functions, Therapeutic Potential, and Controversies
Alaeddin M. Alzeer,
Saad Allahham
Posted: 07 November 2025
The Functional Role of the Gate Loop Residues in Arrestin Binding to GPCRs
Sergey A. Vishnivetskiy,
Daria Ghazi,
Eugenia V. Gurevich,
Vsevolod V. Gurevich
Posted: 07 November 2025
Claiming Food Ethics as a Pillar of Food Security - Insights from the Romanian Context †
Ioana Mihaela Balan,
Teodor Ioan Trasca,
Nicoleta Mateoc-Sirb,
Bogdan Petru Radoi,
Ciprian Ioan Rujescu,
Monica Ocnean,
Flaviu Bob,
Liviu Athos Tamas,
Adrian Daniel Gencia,
Alexandru Jadaneant
Posted: 07 November 2025
Cytomegalovirus and Cancer: Revisiting Oncogenic Hypotheses and Therapeutic Perspectives
Ashutosh Kumar Maurya,
Sr Aiswarjinee,
Ashish Kumar Maurya,
Jordi Muntane,
V.B. Sameer Kumar,
Rajendra Pilankatta
Posted: 07 November 2025
Translational Nanotechnology in Oncology: Integrating Nanoscale Innovation into Precision Cancer Diagnosis and Therapy
Ashutosh Kumar Maurya,
Sr Aiswarjinee,
Ashish Kumar Maurya,
V.B. Sameer Kumar,
Jordi Muntane,
Rajendra Pilankatta
Posted: 07 November 2025
Quantifying Early Electromechanical Integration of Cardiomyocytes Using a Minimalist PCL Nanofiber Platform
Vitalii Dzhabrailov,
Elena Turchaninova,
Daria Kononova,
Egor Ilin,
Mikhail Slotvitsky,
Anton Efimov,
Igor Agapov,
Valeriya Tsvelaya,
Alexander Romanov,
Konstantin Agladze
Posted: 07 November 2025
Red Midge Larvae Are an Invertebrate Alternative Diet to Beef Liver for Planarian Husbandry
Jonah Pacis,
Danielle Ireland,
Evangeline Coffinas,
Jerome Sheehan,
Kate Sun,
Eva-Maria S. Collins
Posted: 07 November 2025
Process Validation of Air-Dried Beef Sticks (Droëwors) to Achieve >5-Log Reduction of Salmonella serovars, Listeria monocytogenes, and E. coli O157:H7 Using Natural Pyrolyzed Plant Extracts
Pratikchhya Adhikari,
Peter Michael Muriana
The concept of using ‘acid-adapted’ challenge cultures in microbial validation of food processes that incorporate an acidic treatment is that they would be more resistant to acid and require a robust process to obtain targeted log reductions. The recent confirmation that acid-adapted Salmonella challenge cultures for droëwors and biltong processes are more sensitive to those processes than non-adapted cultures changes that preference for the use of non-adapted cultures for validation studies with these processes. However, it is difficult to achieve > 5-log reductions with non-adapted cultures, one of two USDA-FSIS parameters available for validation of processes that are not aligned with traditional process conditions for dried beef products in the USA (i.e., beef jerky). A natural multipurpose (flavor, antimicrobial) plant-derived commercial product provided > 7-log reductions with droëwors when challenged with non-adapted cultures of Salmonella (5 serovar mixture), STEC E. coli (4 strain mixture), and Listeria monocytogenes (4 strain mixture) as well as > 7-log reduction with biltong processing (vs Salmonella). Comparisons between standard droëwors and biltong processes (all < 5-log reductions) using non-adapted challenge cultures vs the same formulation plus 0.75% pyrolyzed plant extracts (Flavoset) showed greater and significant (p < 0.05) reductions in duplicate trials with triplicate samples at each sampling point in each trial (total n = 6) when analyzed by repeated measures analysis of variance (RM-ANOVA). This study provides process conditions to improve the safety of droëwors and biltong by achieving > 5 log reduction with non-adapted pathogenic challenge cultures since acid-adapted cultures have proven to be overly sensitive to the various stresses in these processes. Validation processes for droëwors and biltong established with these parameters should result in greater safety from traditional foodborne pathogens commonly associated with meats or meat processing environments.
The concept of using ‘acid-adapted’ challenge cultures in microbial validation of food processes that incorporate an acidic treatment is that they would be more resistant to acid and require a robust process to obtain targeted log reductions. The recent confirmation that acid-adapted Salmonella challenge cultures for droëwors and biltong processes are more sensitive to those processes than non-adapted cultures changes that preference for the use of non-adapted cultures for validation studies with these processes. However, it is difficult to achieve > 5-log reductions with non-adapted cultures, one of two USDA-FSIS parameters available for validation of processes that are not aligned with traditional process conditions for dried beef products in the USA (i.e., beef jerky). A natural multipurpose (flavor, antimicrobial) plant-derived commercial product provided > 7-log reductions with droëwors when challenged with non-adapted cultures of Salmonella (5 serovar mixture), STEC E. coli (4 strain mixture), and Listeria monocytogenes (4 strain mixture) as well as > 7-log reduction with biltong processing (vs Salmonella). Comparisons between standard droëwors and biltong processes (all < 5-log reductions) using non-adapted challenge cultures vs the same formulation plus 0.75% pyrolyzed plant extracts (Flavoset) showed greater and significant (p < 0.05) reductions in duplicate trials with triplicate samples at each sampling point in each trial (total n = 6) when analyzed by repeated measures analysis of variance (RM-ANOVA). This study provides process conditions to improve the safety of droëwors and biltong by achieving > 5 log reduction with non-adapted pathogenic challenge cultures since acid-adapted cultures have proven to be overly sensitive to the various stresses in these processes. Validation processes for droëwors and biltong established with these parameters should result in greater safety from traditional foodborne pathogens commonly associated with meats or meat processing environments.
Posted: 07 November 2025
Phenotypic and Molecular Characterization of Carbapenem-Resistant Escherichia coli Isolated from Retail Meats in Hat Yai, Thailand
Arnon Chukamnerd,
Woralop Modleahman,
Pattamarat Rattanachuay,
Rattanaruji Pomwised,
Pharanai Sukhumungoon
Posted: 07 November 2025
Microfluidics to Meet Antibiotic Resistance: A Growing Research Frontier
Mikhail Y. Zhitlov,
Vladimir A. Korshun,
Vera A. Alferova
Posted: 07 November 2025
Effect of Coffee Grounds as a Bio-Input in Lettuce Cultivation
Amanda Ayda Garcia Basílio,
Mariana Souza Gratão,
Geovana Cristina Macedo,
Sarah Jamilly Leones Xavier,
Luiz Antônio Freitas Soares,
Pedro Henrique Lopes Macedo,
Fabio Santos Matos
Posted: 07 November 2025
Current Status and Prospects of Salt Tolerance Mechanisms in Pepper (Capsicum annuum L.)
Lixi Deng,
Yitong Cheng,
Jingjing Zhao,
Yani Chen,
Xue Li,
Sixia Jiang,
Lijun Ou,
Xudong Liu
Posted: 07 November 2025
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