Groupe UIG的动态

Edible flowers bloom with health benefits. In a recent study published in the journal Foods, researchers examined the bioactive compound compositions, aroma profiles, and antioxidant activity levels of four edible flower species. Their findings contribute to the scientific understanding of edible flowers' nutritional and health benefits. Read: https://lnkd.in/epbSuiWx #sciencesdelavie?#biotechnology?#biotechnology?#innovation?#innovations?#research?#sciences?#medicaments?#research?#drugresearch?#laboratories?#labs?#chemistry?#chemistry?#biology?#biologie?#biopharma?#rna?#rnatherapeutics?#arn?#wewillwin

Fanny Angelina Hesse introduced agar to the life sciences in 1881. A trove of unpublished family papers sheds new light on her many accomplishments ... To study microorganisms in laboratory settings, scientists often rely on a perhaps surprising medium: agar, a jelly-like substance that, when mixed with other nutrients, supports the growth of bacteria and similarly small living things. But agar hasn’t always fulfilled this function. Prior to the late 19th century, it was more commonly used as an ingredient in desserts and soups. At the time, researchers lacked a method to easily grow microorganisms (also known as microbes) as pure cultures isolated from other species—a crucial step in finding a cure for the diseases caused by these organisms. Solid substances like potato slices and coagulated egg whites presented several drawbacks, chief among them their high opacity. Gelatin offered some advantages, but it was easily consumed by microbes and melted at the high temperatures needed to cultivate bacteria. Adding agar to a nutrient-rich mixture avoided these problems, providing a transparent growth medium that wouldn’t be degraded by bacteria.

?? ?????????????????? ?????? ?????????? ???????? ?????????? ?????????? ???????????????????? ?? Plants produce a wealth of #bioactives with potential applications in medicine, agriculture, and industry. Finding the genes that control/regulate the process will provide avenues for the scalable production of these valuable compounds. Dr Melissa Salmon is a Postdoctoral Scientist working to map out the steps needed for #plants to make #medicinal bioactives, along with understanding how metabolite diversity arose within medicinal plants. Read more here: https://okt.to/Z67xp4 #syntheticbiology #engineeringbiology #plantsciences #biosynthesis #biotech

#RecentlyPublished Read now ?? "Molecular Landscapes of Safflower Petal Wilting and Seed Development" by Daniel Isenegger, et al. The article ?? https://brnw.ch/21wJIN7 "#Safflower is an ancient oilseed crop of interest due to its diversity of end-use industrial and food products. Our integrated proteome and metabolomic analysis revealed a high complexity of lipophilic proteins and metabolites differentially expressed across organs and tissues during seed development and petal wilting. The biochemical mechanisms implicated in the growing and maturing of safflower seeds were complex and far-reaching, as evidenced by AraCyc, PaintOmics, and MetaboAnalyst mapping capabilities. This study provides a new resource for functional knowledge of safflower seeds and potentially further enables the precision development of novel products and safflower varieties with biotechnology and molecular farming applications."

CONGRATS TO KATHRINE! We embrace curiosity and science-driven knowledge, and we’re proud to share that our colleague and industrial PhD student, Kathrine Kjos Five, has published her first paper in the Process Biochemistry journal on ScienceDirect. Like salmon by-products, poultry by-products are a bioresource that contains valuable proteins and lipids, which can be accessed and recovered for further use through a method called enzymatic hydrolysis. With the release of ?Enzymatic hydrolysis of chicken viscera and bones: Rest raw material characterization and evaluation of industrially relevant process parameters on product yields,? Kathrine and her co-authors demonstrate how these valuable nutrients can be extracted and safely used for food and feed production. Check out the full paper here: https://bit.ly/3T13gwp Continuously sourcing new and responsible raw materials to meet the challenges of an increasing population on a planet where nature and resources are decreasing is a crucial responsibility. This important work clearly supports our mission to make the world’s food production more sustainable ???? ? #science #poultry #proteins #nutrition #bluegreencooperation #byproducts #foodsystems #feedindustry #sustainableingredients #climategoals Norges teknisk-naturvitenskapelige universitet (NTNU) NTNU Department of Biology

?? Exciting News! ?? I'm thrilled to announce the publication of my first scientific article review on #Comprehensive Review of Olea europaea: A Holistic Exploration into Its Botanical Marvels, Phytochemical Riches, Therapeutic Potentials, and Safety Profile in #Biomolecules Journal This marks a significant milestone in my journey as a PhD reseacher specializing in biochemistry, pharmacology, and phytochemistry. I am deeply grateful to my thesis director,Pr. Abdelhakim BOUYAHYA whose guidance and support have been indispensable throughout this research endeavor. I also extend heartfelt thanks to my incredible team for their dedication and collaboration Oumayma Aguerd, CHAIMAE EL KOURCHI, Pr. Imane Chamkhi. Together, this review delves into the intricate world of bioactive molecules derived from Olea europaea, commonly known as the olive tree. Our exploration of the diverse pharmacological impacts of these compounds opens new avenues for understanding their therapeutic potential in various health contexts, contributing to advancements in Pharmacological Mechanisms of Bioactive Molecules from Medicinal Plants. You can read the full article here: https://lnkd.in/e949xWDz I'm excited to continue pushing boundaries in research and sharing more updates with you all! #PhDResearch #Biochemistry #Pharmacology #Phytochemistry #MDPI #ScientificPublication #Gratitude #ResearchTeam

Just Published – We're excited to share our latest research article???? in #fishphysiologyandbiochemistry journal ??, in which a comprehensive review was carried out on the importance and benefits of non-Saccharomyces yeasts capable of accumulating #selenium and the role of this element in fish when it is included in #aquafeed ??. Furthermore, the article provides an overview of the biochemical processes involved in the conversion and bioaccumulation of Se, both in Saccharomyces and non-Saccharomyces yeasts. ? ?? Click on the article to learn more:?https://rdcu.be/dE4nr #aquaculture #UCT #Science #Biotechnology #yeast

Horticulturae??Editor's Choice Article Identification of Nutritional Ingredients and Medicinal Components of Hawk Tea and Insect Tea Using Widely Targeted Secondary Metabolomics ?? Qi Sheng et al. ??Full text at: https://lnkd.in/gcGVtsPP #academic #publishing #MDPI #horticulture #science #scientific #horticulturae

Editorial article published in Front. Plant Sci., summarizing research outcome of the selected articles submitted to the Research Topic: Advances in Discoveries of Plant Phytochemicals https://lnkd.in/ganAF4ez

Our expedition on Australian native fruits continues. This time our PhD student Indeewarie Dissanayake explored the potential therapeutic activity of two lesser-studied Australian fruits- native currant and lemon aspen. We used different cellular models (mammalian and microbial) in the study and characterized the chemical composition of the most active fruit extracts using LCMS-based metabolomics. This is the 3rd paper from Indeewarie's MRes project at NICM Health Research Institute. We found that ? Both native currant and lemon aspen showed strong antiproliferative activity against MCF7 breast adenocarcinoma cells by inducing apoptosis ? Native currant had greater antioxidant capacity compared to lemon aspen ? The metabolomics analysis revealed an abundance of flavonoids, fatty acyl derivatives, carbohydrates, carboxylic acids and their derivatives, and alkaloid compounds in the native currant extracts Here is the link to the full text of the paper published in the Royal Society of Chemistry Food & Function https://lnkd.in/ggevPt_B