Tea polyphenol – gut microbiota interactions: hints on improving the metabolic syndrome in a multi-element and multi-target manner by Hui Ma, Yaozhong Hu, Bowei Zhang, Zeping Shao, Eugeni Roura, Shuo Wang

“…The interactions between TPs and gut microbiota will lead to the alterations of gut microbiota composition and the production of metabolites including short chain fatty acids, bile acids, amino acids and TPs derived metabolites, accordingly exerting their biological effects both locally and systemically. …”
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Nutrition Therapy for Liver Diseases Based on the Status of Nutritional Intake by Kenichiro Yasutake, Motoyuki Kohjima, Manabu Nakashima, Kazuhiro Kotoh, Makoto Nakamuta, Munechika Enjoji

“…Late evening snacks, branched-chain amino acids, zinc, and probiotics are considered for effective nutritional utilization.…”
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Elevation of Glucose 6-Phosphate Dehydrogenase Activity Induced by Amplified Insulin Response in Low Glutathione Levels in Rat Liver by Misako Taniguchi, Nobuko Mori, Chizuru Iramina, Akira Yasutake

“…Weanling male Wistar rats were fed on a 10% soybean protein isolate (SPI) diet for 3 weeks with or without supplementing 0.3% sulfur-containing amino acids (SAA; methionine or cystine) to examine relationship between glutathione (GSH) levels and activities of NADPH-producing enzymes, glucose 6-phosphate dehydrogenase (G6PD) and malic enzyme (ME), in the liver. …”
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Diet-Induced Adipocyte Browning by Oskar Wojciech Wiśniewski, Aleksander Rajczewski, Agnieszka Szumigała, Magdalena Gibas-Dorna

“…We discuss browning properties of amino acids, carbohydrates, fatty acids, and retinoids, as well as present adipocyte browning potential of the wide range of non-nutrients, including glucosinolates, alkaloids, terpenes and terpenoids, flavonoids and other phenolic compounds. …”
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Label-Free Detection of Human Serum Using Surface-Enhanced Raman Spectroscopy Based on Highly Branched Gold Nanoparticle Substrates for Discrimination of Non-Small Cell Lung Cancer by Xiaowei Cao, Zhenyu Wang, Liyan Bi, Jie Zheng

“…The difference spectra among different types of NSCLC were compared, and analysis result revealed their intrinsic difference in types and contents of nucleic acids, proteins, carbohydrates, amino acids, and lipids. SERS spectra were analyzed by principal component analysis (PCA), which was able to distinguish different types of NSCLC. …”
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Characteristic Profiles of an Original Drink Sap from Male and Female Deglet Nour Palm (Phoenix dactylifera L.) during Collection Period by Ines Makhlouf-Gafsi, Abir Mokni-Ghribi, Hamadi Attia, Christophe Blecker, Souhail Besbes

“…Dry matter, protein, amino acids, and sugar profiles were determined using AFNOR norm, Kjeldahl method, HPLC, and HPAEC-PAD, respectively. …”
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Nutritional and Functional Composition of Barley Varieties From Legambo District, Ethiopia by Yalew Yiblet, Worku Misganaw, Endale Adamu

“…The highest content of stearic acid (3.4 g/100 g) followed by myristic acid (2.6 g/100 g) were found in barley varieties. Barley amino acids are essential nutrients for various biological processes, muscle repair, immunological system function, neurotransmitter generation, and detoxification.…”
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Effect of simulated gastrointestinal digestion on antioxidant, and anti-inflammatory activities of bioactive peptides generated in sausages fermented with Staphylococcus simulans Q... by Hongying Li, Hongbing Fan, Zihan Wang, Qiujin Zhu, Jianping Wu

“…Besides, the content of amino acids increased from 381.15 to 527.07 mg/g, especially tyrosine being found only after GI digestion. …”
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MODERN TECHNOLOGIES OF WINE PRODUCTION IN THE CONTEXT OF GLOBAL WARMING AND ORGANIC APPROACH IN VINEYARD by N. Kamenieva, O. Verechuk

“…The technologies of wine production are considered, taking into account modern equipment, various chemical compounds and biotechnologies, everything related to yeast, as well as their products: enzymes, amino acids, vitamins. The directions of development of organic viticulture and winemaking have been identified, using local grape varieties, local yeast races, no additives, irregular temperature control during fermentation and less sulphites, which are more suitable for the sustainable terroirs of historical regions. …”
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Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon by Huilin Yu, Junhui Zhang, Yan Zhao, Honghao Li, Yixuan Chen, Jiajin Zhu

“…This work demonstrated that E-beam irradiation at dosages capable of killing SARS-CoV-2 induced lipid oxidation, decreased vitamin A content, and increased some amino acids and ash content. In addition, irradiation altered the textural features of salmon, such as its hardness, resilience, cohesiveness, and chewiness. …”
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Comparative Analyses of Response Surface Methodology and Artificial Neural Network on Medium Optimization for Tetraselmis sp. FTC209 Grown under Mixotrophic Condition by Mohd Shamzi Mohamed, Joo Shun Tan, Rosfarizan Mohamad, Mohd Noriznan Mokhtar, Arbakariya B. Ariff

“…Response surface methodology (RSM) was employed to model the effect of three medium variables, that is, glucose (organic C source), NaNO3 (primary N source), and yeast extract (supplementary N, amino acids, and vitamins) on biomass concentration, Xmax, and lipid yield, Pmax/Xmax. …”
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DETECTION OF CAMPYLOBACTER SPP. WITH REAL-TIME POLYMERASE CHAIN REACTION by G. S. Skitovich, K. V. Serova, N. B. Shadrova, O. V. Pruntova

“…Campylobacter organisms are microaerophiles and, therefore, require low oxygen concentration (3–5%) and high carbon dioxide concentration (3–10%) for their growth. They use amino acids rather than carbons as a source of energy. …”
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Muscle Wasting and Resistance of Muscle Anabolism: The “Anabolic Threshold Concept” for Adapted Nutritional Strategies during Sarcopenia by Dominique Dardevet, Didier Rémond, Marie-Agnès Peyron, Isabelle Papet, Isabelle Savary-Auzeloux, Laurent Mosoni

“…Besides exercise, nutrition, and more particularly protein nutrition based on increased amino acid, leucine or the quality of protein intake has generated positive acute postprandial effect on muscle protein anabolism. …”
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Schistosome feeding and regurgitation. by Patrick J Skelly, Akram A Da'dara, Xiao-Hong Li, William Castro-Borges, R Alan Wilson

“…Furthermore, definition of the molecular mechanisms for the uptake of selected metabolites (glucose, certain amino acids, and water) establishes it as a vital site of nutrient acquisition. …”
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Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic by Shanshan Zhou, Xiaoying Yan, Xuguang Qiao, Zhichang Qiu, Weihe Zhu, Xiaoming Lu, Zhenjia Zheng, Bin Zhang

“…Abstract The study aimed to prepare allicin in large quantities and evaluate the effects of different conditions and endogenous substances (polyphenols and free amino acids) in garlic on its stability. The optimized synthesis conditions of allicin (DADS:HAc = 2:9, H2O2:DADS = 2:1.6, reacted for 6.5 h) were established based on response surface design. …”
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Activation of Glycine and Extrasynaptic GABAA Receptors by Taurine on the Substantia Gelatinosa Neurons of the Trigeminal Subnucleus Caudalis by Thi Thanh Hoang Nguyen, Janardhan Prasad Bhattarai, Soo Joung Park, Seong Kyu Han

“…Taurine, one of the most plentiful free amino-acids in humans, has proved to be involved in pain modulation. …”
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Recent advancements in Point-of-Care Detection of Contaminants and Biomarkers in Human Breast Milk: A comprehensive review by Shruti Janakiraman, Rinky Sha, Naresh Kumar Mani

“…Breastmilk is an essential source of nutrients for newborn babies. It contains amino acids, nucleic acids and the essential immunological components required for the neonate to survive. …”
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Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba by Panpan Yang, Qin Wang, Yurou Yang, Anyan Wen, Haiying Zeng, Na Liu, Likang Qin

“…Furthermore, the concentrations of taste substances, organic acids, free amino acids, and free fatty acids in MG were significantly increased. 87 flavor compounds were detected by gas chromatography-ion mobility spectrometry. …”
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Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation by Yaxin Cao, Linyuezhi Yan, Di Liu, Qian Zhang, Wenzhu Zhao, Lin Yuan, Yiding Yu, Zhipeng Yu

“…Molecular docking demonstrated that Glu286, Arg330, Arg424, and Arg583 may be the key amino acids interacting with TMC4, whereas that carbon hydrogen bond, conventional hydrogen bond, and attractive charge interactions were important forces in peptides-TMC interactions. …”
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Naked barley: taxonomy, breeding, and prospects of utilization by K. A. Lukina, O. N. Kovaleva, I. G. Loskutov

“…The biochemical composition of barley grain in protein, some essential and nonessential amino acids, β-glucans, vitamins, and antioxidants is described. …”
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