Research Keyword: phospholipids

Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef

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This study examined how different beef cuts (chuck tender, sirloin, and silverside) develop their unique flavors when instantly boiled. Researchers analyzed the fat composition in each cut and identified twelve compounds responsible for the beef’s aroma. They found that certain types of unsaturated fats in the meat are key to creating the distinctive meaty, savory flavors, with silverside producing the strongest aroma compounds overall.

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Beyond division and morphogenesis: Considering the emerging roles of septins in plasma membrane homeostasis and cell wall integrity in human fungal pathogens

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Septins are protein structures inside fungal cells that help them divide and maintain their outer layers. This review explains how these proteins play crucial roles in fungal infections by helping pathogens survive stress conditions and respond to host defenses. By understanding how septins work, scientists might develop new antifungal medications that target these proteins to fight stubborn fungal infections.

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Inonotus hispidus Protects against Hyperlipidemia by Inhibiting Oxidative Stress and Inflammation through Nrf2/NF-κB Signaling in High Fat Diet Fed Mice

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Inonotus hispidus is an edible mushroom that may help treat obesity and high cholesterol by reducing fat levels and inflammation in the body. In mice fed a high-fat diet, the mushroom improved cholesterol profiles, reduced liver damage, and promoted beneficial gut bacteria. The beneficial effects appear to work through activating the body’s natural antioxidant defenses and reducing inflammation-causing proteins.

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Molecular Mechanisms of Pathogenic Fungal Virulence Regulation by Cell Membrane Phospholipids

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This review explains how the fats that make up fungal cell membranes directly influence how dangerous fungi become to humans. Different types of membrane fats help fungi change shape to invade tissues, survive stress in the body, and hide from immune cells. By understanding these processes, scientists can develop new ways to fight fungal infections by targeting the membrane components that fungi depend on for survival.

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Stage-Specific Lipidomes of Gastrodia elata Extracellular Vesicles Modulate Fungal Symbiosis

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Researchers studied how a special orchid called Gastrodia elata communicates with its fungal partner Armillaria. They found that tiny fat-like packages called extracellular vesicles carry specific molecules that help the orchid and fungus work together. These special molecules, including compounds like 7,8-dehydroastaxanthin, are most abundant when the orchid is actively absorbing nutrients from the fungus.

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Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis

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When surimi (a fish-based food product) is frozen for long periods, its pleasant fish aroma fades while unpleasant fishy and oily smells develop. This study found that this change happens because fats in the surimi oxidize and break down during freezing. Using faster freezing methods and chemically strengthening the surimi’s structure can help preserve the original flavor. The research identified specific fats that are responsible for creating unwanted odors, providing guidance for better preservation techniques.

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