Research Keyword: proteolysis

Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage

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Eastern European fermented foods like sauerkraut, kefir, and kvass have been part of traditional diets for centuries and contain special compounds created during fermentation that may support heart health, digestion, and immunity. These foods provide beneficial bacteria and other active molecules that research suggests could help reduce inflammation and improve metabolic health, though more human studies are needed to fully understand their effects.

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Key Fungal Secreted Proteases in Coccidioidomycosis

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Researchers studied how a dangerous fungus called Coccidioides causes disease by examining special proteins called proteases that the fungus secretes. They found that blocking these proteases prevented the fungus from forming the spherule structures that allow it to spread inside infected people. This discovery could lead to new treatments for coccidioidomycosis, a serious infection that affects people in the Southwest United States.

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Autophagy and the Mitochondrial Lon1 Protease Are Necessary for Botrytis cinerea Heat Adaptation

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Researchers studied how a common plant-damaging fungus called Botrytis cinerea survives high temperatures. They found that two cellular cleanup systems—autophagy (which recycles damaged components) and a mitochondrial protease called Lon1—work together to help the fungus survive heat stress. When either system was disabled, the fungus was much more sensitive to heat and showed increased cell death, suggesting these processes are essential for the fungus’s survival strategy.

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Optimisation and Characterisation of Novel Angiotensin-Converting Enzyme Inhibitory Peptides Prepared by Double Enzymatic Hydrolysis from Agaricus bisporus Scraps

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Scientists discovered three new peptides in common button mushroom scraps that can lower blood pressure by blocking an enzyme called ACE. Using special enzymes to break down mushroom proteins and then purifying the result, they created peptides with strong blood pressure-lowering activity that survive stomach digestion well. This finding turns mushroom waste into a valuable source for making natural blood pressure medications that are safer than synthetic alternatives.

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Effects of Rhizopus oligosporus-Mediated Solid-State Fermentation on the Protein Profile and α-Glucosidase Inhibitory Activity of Selenium-Biofortified Soybean Tempeh

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Researchers developed a special tempeh (traditional soybean food) enriched with selenium using a fungus called Rhizopus oligosporus. The selenium-enriched tempeh had improved protein quality with more amino acids and demonstrated strong ability to slow down sugar absorption in the digestive system, similar to diabetes medications. This makes selenium-biofortified tempeh a promising natural functional food for managing blood sugar levels while providing essential selenium nutrients that many people lack.

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