Works Published in 2010
Displaying works 1 - 20 of 32 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2010 journal article
CRISPR/Cas, the Immune System of Bacteria and Archaea
Science, 327(5962), 167–170.
MeSH headings : Archaea / genetics; Archaea / immunology; Archaea / virology; Archaeal Proteins / metabolism; Bacteria / genetics; Bacteria / immunology; Bacteria / virology; Bacterial Proteins / metabolism; Bacteriophages / genetics; Bacteriophages / physiology; Base Sequence; Conserved Sequence; Gene Transfer, Horizontal; Genes, Archaeal; Genes, Bacterial; Genetic Loci; Genome, Archaeal; Genome, Bacterial; Genome, Viral; Mutation; Plasmids; RNA Interference; RNA, Archaeal / genetics; RNA, Archaeal / metabolism; RNA, Bacterial / genetics; RNA, Bacterial / metabolism; Repetitive Sequences, Nucleic Acid
TL;DR:
Clustered regularly interspaced short palindromic repeats (CRISPR) form peculiar genetic loci, which provide acquired immunity against viruses and plasmids by targeting nucleic acid in a sequence-specific manner.
(via Semantic Scholar)
Source: ORCID
Added: January 2, 2020
2010 journal article
Analysis of the human intestinal epithelial cell transcriptional response toLactobacillus acidophilus, Lactobacillus salivarius, Bifidobacterium lactisandEscherichia coli
Beneficial Microbes, 1(3), 283–295.
author keywords: probiotics; Escherichia coli; microarray; cell line models; epithelial cells
MeSH headings : Bifidobacterium / physiology; Cell Line; Epithelial Cells / drug effects; Epithelial Cells / metabolism; Epithelial Cells / microbiology; Escherichia coli / physiology; Gene Expression Profiling; Gene Expression Regulation / drug effects; Humans; Intestinal Mucosa / metabolism; Intestines / cytology; Intestines / drug effects; Intestines / microbiology; Lactobacillus / physiology; Models, Biological; Probiotics / pharmacology; Signal Transduction; Transcriptional Activation / drug effects
TL;DR:
Insight is provided into the relationship between probiotics and human intestinal epithelial cells, notably with regard to strain-specific responses, and the differences between transcriptional responses to pathogenic and probiotic bacteria are highlighted.
(via Semantic Scholar)
Source: ORCID
Added: January 2, 2020
2010 journal article
Construction of vectors for inducible and constitutive gene expression in Lactobacillus
Microbial Biotechnology, 4(3), 357–367.
MeSH headings : Bacterial Proteins / genetics; Bacterial Proteins / metabolism; Gene Expression; Gene Expression Regulation, Bacterial; Genetic Vectors / genetics; Genetic Vectors / metabolism; Lactobacillus / genetics; Lactobacillus / metabolism; Operon; Plasmids / genetics; Plasmids / metabolism
TL;DR:
Development of these expression vectors could support several novel applications, including the expression of enzymes, proteins, vaccines and biotherapeutics by intestinal lactobacilli.
(via Semantic Scholar)
europepmc.org (repository)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: ORCID
Added: January 2, 2020
2010 journal article
The CRISPR/Cas bacterial immune system cleaves bacteriophage and plasmid DNA
Nature, 468(7320), 67–71.
MeSH headings : Bacteriophages / genetics; Bacteriophages / metabolism; Base Sequence; DNA, Intergenic / genetics; DNA, Intergenic / metabolism; DNA, Viral / genetics; DNA, Viral / metabolism; Drug Resistance, Bacterial / genetics; Genetic Loci / genetics; Genetic Loci / immunology; Interspersed Repetitive Sequences / genetics; Molecular Sequence Data; Mutation; Plasmids / genetics; Plasmids / metabolism; RNA, Bacterial / genetics; RNA, Bacterial / immunology; Streptococcus thermophilus / genetics; Streptococcus thermophilus / immunology; Streptococcus thermophilus / virology
TL;DR:
In vivo evidence is provided that the Streptococcus thermophilus CRISPR1/Cas system can also naturally acquire spacers from a self-replicating plasmid containing an antibiotic-resistance gene, leading toplasmid loss.
(via Semantic Scholar)
Source: ORCID
Added: January 2, 2020
2010 journal article
DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES
JOURNAL OF SENSORY STUDIES, 25(5), 720–739.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Measuring Acceptance of Milk and Milk Substitutes Among Younger and Older Children
JOURNAL OF FOOD SCIENCE, 75(9), S522–S526.
author keywords: acceptance; children; cow's milk; lactose free
MeSH headings : Adolescent; Black or African American; Age Factors; Animals; Cacao / chemistry; Child; Energy Intake; Hispanic or Latino; Humans; Interviews as Topic; Milk; Olfactory Perception; Soy Milk; Surveys and Questionnaires; Taste; Taste Perception; White People
TL;DR:
The effect of age is not a simple scaling bias but may suggest a reduced criticism by younger respondents of less-acceptable products, as well as greater acceptance of lactose-free cow's milk compared to milk substitute beverages.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses
JOURNAL OF DAIRY SCIENCE, 93(11), 5069–5081.
author keywords: cheese; fat reduction; low fat; flavor chemistry
MeSH headings : Cheese / analysis; Consumer Behavior; Dietary Fats / analysis; Fatty Acids, Nonesterified / analysis; Food Handling / methods; Furans / analysis; Ketones / analysis; Lactones / analysis; Phenylethyl Alcohol / analysis; Taste; Volatile Organic Compounds / analysis
TL;DR:
Results confirm that flavor differences documented between full-fat and reduced-fat cheeses are not due solely to differences in matrix and flavor release but also to distinct differences in ripening biochemistry, which leads to an imbalance of many flavor-contributing compounds.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Functional and phenotypic characterization of a protein from Lactobacillus acidophilus involved in cell morphology, stress tolerance and adherence to intestinal cells
MICROBIOLOGY-SGM, 156, 3360–3367.
MeSH headings : Bacterial Adhesion; Bacterial Proteins / genetics; Bacterial Proteins / metabolism; Caco-2 Cells; Cell Wall / metabolism; Gene Deletion; Humans; Intestines / microbiology; Lactobacillus acidophilus / genetics; Lactobacillus acidophilus / growth & development; Lactobacillus acidophilus / metabolism; Membrane Proteins / genetics; Membrane Proteins / metabolism; Mutation; Stress, Physiological
TL;DR:
Results indicate a role for LBA649 in stress tolerance, cell wall division and adherence to Caco-2 cells in L. acidophilus NCFM.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 conference paper
Evidence of interactions between whey proteins and mucin their implication on the astringency mechanism of whey proteins at low pH
Gums and Stabilisers for the Food Industry 15, 137–146.
Source: NC State University Libraries
Added: August 6, 2018
2010 journal article
Consumer Perception of Astringency in Clear Acidic Whey Protein Beverages
JOURNAL OF FOOD SCIENCE, 75(9), S513–S521.
author keywords: astringency; flavor; whey protein
MeSH headings : Adult; Animals; Beverages; Consumer Behavior; Female; Focus Groups; Humans; Male; Milk Proteins / chemistry; Mouth / physiology; Olfactory Perception; Taste / physiology; Taste Perception; Whey Proteins
TL;DR:
It is suggested that flavors contributed by WPI in acidic beverages are more objectionable than the astringent mouthfeel and that both flavor and astringency should be the focus of ongoing studies to improve the palatability of these products.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Influence of fat on flavour and flavour development in cheddar cheese
Australian Journal of Dairy Technology, 65(3), 195–199.
Source: NC State University Libraries
Added: August 6, 2018
2010 journal article
Transglutaminase Catalysis of Modified Whey Protein Dispersions
JOURNAL OF FOOD SCIENCE, 75(4), C369–C377.
author keywords: enzyme modification; functionality; glycoprotein formation; rheology-apparent viscosity; transglutaminase; whey protein
MeSH headings : Biocatalysis; Calcium Chloride / chemistry; Dipeptides / chemistry; Dithiothreitol / chemistry; Food Handling / methods; Glucosamine / chemistry; Glycoconjugates / chemistry; Hydrogen-Ion Concentration; Hydroxylamine / chemistry; Kinetics; Microscopy, Electron, Scanning; Milk Proteins / chemistry; Milk Proteins / metabolism; Milk Proteins / ultrastructure; Osmolar Concentration; Particle Size; Polymers / chemistry; Sulfhydryl Compounds / analysis; Suspensions; Transglutaminases / metabolism; Viscosity; Whey Proteins
TL;DR:
The results suggest that unique TGase-mWPC and/orTGase- mWPC-glucosamine ingredients may be designed to provide novel, value-added, polymeric/glyco-polymeric protein products that afford added benefit for the milk industry.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate
JOURNAL OF FOOD SCIENCE, 75(6), C559–C569.
author keywords: antioxidant; Cheddar; liquid whey; Mozzarella
MeSH headings : Adult; Aldehydes / analysis; Aldehydes / chemistry; Antioxidants; Ascorbic Acid; Dairy Products / analysis; Dietary Fats; Female; Food Handling; Gas Chromatography-Mass Spectrometry; Humans; Male; Milk Proteins / analysis; Milk Proteins / chemistry; Principal Component Analysis; Protein Hydrolysates; Sensation; Solid Phase Microextraction; Taste; Time Factors; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Whey Proteins; Young Adult
TL;DR:
The results from this study suggest that addition of an antioxidant to liquid whey prior to further processing may be beneficial to minimize flavor of spray-dried whey protein.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Plasmid Transduction Using Bacteriophage Phi adh for Expression of CC Chemokines by Lactobacillus gasseri ADH
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(12), 3878–3885.
MeSH headings : Bacteriophages / genetics; Chemokines, CC / biosynthesis; Chemokines, CC / genetics; Chemokines, CC / metabolism; Genetic Engineering; Humans; Lactobacillus / genetics; Lactobacillus / metabolism; Plasmids; Recombinant Proteins / biosynthesis; Recombinant Proteins / genetics; Recombinant Proteins / metabolism; Transduction, Genetic
TL;DR:
The findings of this study lend support to the potential use of transduction in vaginal Lactobacillus species as a novel strategy for the prevention of HIV infection across mucosal membranes.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Targeted expression of anthrax protective antigen by Lactobacillus gasseri as an anthrax vaccine
FUTURE MICROBIOLOGY, 5(8), 1289–1296.
author keywords: anthrax vaccine; dendritic cell; high copy expression; Lactobacillus gasseri; oral vaccine delivery; probiotic
MeSH headings : Administration, Oral; Animals; Anthrax / prevention & control; Anthrax Vaccines / administration & dosage; Anthrax Vaccines / genetics; Anthrax Vaccines / immunology; Antibodies, Bacterial / blood; Antibodies, Neutralizing / blood; Antigens, Bacterial / genetics; Antigens, Bacterial / immunology; Antitoxins / blood; Bacterial Toxins / genetics; Bacterial Toxins / immunology; Genetic Vectors; Lactobacillus / genetics; Lactobacillus / immunology; Mice; Plasmids; Recombinant Fusion Proteins / genetics; Recombinant Fusion Proteins / immunology; Survival Analysis; T-Lymphocytes / immunology
TL;DR:
Improvement of this improved expression vaccine strategy reduced the number of inoculations and length of the boosting period, leading to animal protection via efficacious bacterial adjuvanticity and safe oral delivery of this vaccine to mucosal immune cells, including dendritic cells.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science; OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Roles of charge interactions on astringency of whey proteins at low pH
JOURNAL OF DAIRY SCIENCE, 93(5), 1890–1899.
author keywords: whey protein; beverage; astringency
MeSH headings : Adult; Buffers; Electrophoresis, Polyacrylamide Gel; Female; Humans; Hydrogen-Ion Concentration; Lactoferrin / chemistry; Lactoglobulins / chemistry; Male; Milk Proteins / chemistry; Saliva / chemistry; Taste; Whey Proteins; Young Adult
TL;DR:
It can be concluded that interactions between positively charged whey proteins and salivary proteins play a role in astringency of proteins at low pH.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH
JOURNAL OF DAIRY SCIENCE, 93(5), 1900–1909.
author keywords: astringency; beta-lactoglobulin; saliva
MeSH headings : Adult; Beverages / analysis; Buffers; Female; Humans; Hydrogen-Ion Concentration; Lactoglobulins / chemistry; Male; Milk Proteins / chemistry; Saliva / chemistry; Saliva / physiology; Sucrose / analogs & derivatives; Sucrose / chemistry; Taste; Whey Proteins; Young Adult
TL;DR:
Both sensory evaluation and in vitro study of interactions between beta-LG and saliva indicate that astringency of whey proteins is a complex process determined by the extent of aggregation occurring in the mouth, which depends on the whey protein beverage pH and buffering capacity in addition to saliva flow rate.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Rheological properties and microstructure of Cheddar cheese made with different fat contents
JOURNAL OF DAIRY SCIENCE, 93(10), 4565–4576.
author keywords: cheese; low fat; microstructure; rheology
MeSH headings : Animals; Cheese / analysis; Chemical Phenomena; Dietary Fats / analysis; Food Handling / methods; Rheology; Time Factors
TL;DR:
It appeared that the diminished textural quality in low-fat Cheddar cheese is attributed to changes in the breakdown pattern during chewing, as altered by fat disrupting the cheese network.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 article
Invited review: Annatto usage and bleaching in dairy foods
Kang, E. J., Campbell, R. E., Bastian, E., & Drake, M. A. (2010, September). JOURNAL OF DAIRY SCIENCE, Vol. 93, pp. 3891–3901.
author keywords: annatto; bleach; flavor; whey
MeSH headings : Animals; Benzoyl Peroxide / metabolism; Bixaceae; Bleaching Agents / pharmacology; Carotenoids / analysis; Carotenoids / pharmacology; Cattle; Dairy Products / analysis; Food Coloring Agents / pharmacology; Hydrogen Peroxide / metabolism; Lactoperoxidase / metabolism; Legislation, Food; Milk / chemistry; Milk / drug effects; Oxidation-Reduction / drug effects; Plant Extracts / analysis; Plant Extracts / pharmacology
TL;DR:
The advantages, disadvantages, regulatory concerns, flavor implications, and optimal usage conditions of 2 widely used bleaching agents, hydrogen peroxide and benzoyl peroxide, as well as a few alternative methods including lipoxygenase, peroxidase, and lactoperoxidases systems are discussed.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
EXPECTATIONS AND ACCEPTABILITY OF DIABETIC AND REDUCED-CALORIE MILK CHOCOLATES AMONG NONDIABETICS AND DIABETICS IN THE USA
JOURNAL OF SENSORY STUDIES, 25, 133–152.
TL;DR:
The results demonstrate that alternative products must be developed and labeled according to the specific consumer groups they are intended to address, and which levels of sugar claim, sweetener type and calorie reduction should be used depending on whom – nondiabetic and diabetic – diabetic/reduced-calorie milk chocolates are being developed.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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