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Topic Review
Microbiological Hazards in Pet Foods
Nowadays, dogs are usually equally treated with other family members. Due to the growing caregivers’ awareness, the pet foods industry is changing dynamically. Pet foods are manufactured with a myriad of ingredients. Few authors of scientific papers deal with the topic of foods products’ safety for pet animals, assessed from the perspective of their caregivers. Despite the many methods of producing foods of the highest quality, there are still cases of contamination of pet foods and treats. In the case of dried chews for dogs, bacteria of the genus Salmonella are the most common risk. In the case of both dry and wet foods, in addition to many species of bacteria, we often deal with mold fungi and their metabolites, mycotoxins.
  • 1.6K
  • 05 Mar 2021
Topic Review
Glycosylation in Plant Development
The development of plants and the interplay with its environment are highly linked to glycosylation of proteins and lipids as well as metabolism and signaling of sugars.
  • 1.6K
  • 14 Jun 2021
Topic Review
CD4 T Helper Cells
CD4 T helper cells, including Th1, Th2, Th17, Treg and Tfh, play a central role in orchestrating adaptive immune responses.
  • 1.6K
  • 16 Nov 2020
Topic Review
Heart Failure
Heart failure (HF) is marked by dampened cardiac contractility. A mild therapeutic target that improves contractile function without desensitizing the β-Adregenric system during HF may improve cardiac contractility and potentially survival. Inhibiting PKCα activity may fit the criteria of the therapeutic target with milder systemic effects that still boosts contractility in HF patients. PKCα activity has been observed to increase during HF. This increase in PKCα activity is perplexing because it is also accompanied by the up-regulation of a molecular braking mechanism.
  • 1.6K
  • 17 Feb 2024
Topic Review
Chasing the Elusive Luciferin
Regarding dinoflagellates, the mechanisms related to the bioluminescent phenomenon have been well studied; however, at present, some points that remain unknown still persist. That is the case of luciferin biosynthesis, which has been reported to be an intricate process with several metabolic pathways involved. In the context of this controversial scenario, various hypotheses about the biosynthesis of luciferin in dinoflagellates are presented.
  • 1.6K
  • 10 Dec 2020
Topic Review
Preservation Technologies of Meat
Preservation of foods modifies their composition. These changes are reflected in organoleptic characteristics and nutritional value. Knowing these changes helps to anticipate the consumer’s response. In the particular case of meat different preservation methods are applied. Among the novel preservation methods highlight smart packaging technologies and use of natural antioxidants. These  preservation techniques leads to physicochemical changes in meat which favorable impact the sensory and nutritional attributes of meat derivatives. This entry describes the effects of preservation technologies on sensory and nutritional quality of meat products. 
  • 1.6K
  • 03 Nov 2020
Topic Review
Moringa oleifera
Moringa oleifera belongs to the Moringaceae family and is the best known of the native Moringa oleifera genus. For centuries, it has been used as a system of Ayurvedic and Unani medicine and has a wide range of nutritional and bioactive compounds, including proteins, essential amino acids, carbohydrates, lipids, fibre, vitamins, minerals, phenolic compounds, phytosterols and others. These characteristics allow it to have pharmacological properties, including anti-diabetic, anti-inflammatory, anticarcinogenic, antioxidant, cardioprotective, antimicrobial and hepatoprotective properties. The entire Moringa oleifera plant is edible, including its flowers, however, it is not entirely safe, because of compounds that have been found mainly in the root and bark, so the leaf was identified as the safest. Moringa oleifera is recognised as an excellent source of phytochemicals, with potential applications in functional and medicinal food preparations due to its nutritional and medicinal properties; many authors have experimented with incorporating it mainly in biscuits, cakes, brownies, meats, juices and sandwiches. The results are fascinating, as the products increase their nutritional value; however, the concentrations cannot be high, as this affects the organoleptic characteristics of the supplemented products.
  • 1.6K
  • 10 Mar 2021
Topic Review
Synthetic Biology and Its Application in Bioremediation
Synthetic biology is a scientific field based on biology and engineering principles, with the purpose of redesigning and restructuring microorganisms to optimize or create new biological systems with enhanced features. Developing innovative, fast, safe, and cost-effective techniques for elimination of pollutants is of great importance. For this reason, the use of this discipline offers improvement of bioremediation processes. 
  • 1.6K
  • 15 Apr 2022
Topic Review
Quantitative Disease Resistance
Quantitative disease resistance (QDR) is the ability of the plant to reduce pathogen multiplication and is expressed on a continuous scale caused by the simultaneous segregation of many genes affected by environment.
  • 1.6K
  • 19 Jan 2021
Topic Review
Rabbit Meat Production
Rabbit meat could play an important role in health, the rural economy, and sustainable development. Rabbit meat has excellent nutritional features, such as high protein content, low-fat content, and a high percentage of unsaturated fatty acids, low cholesterol and sodium levels. In addition, rabbit meat production contributes to maintaining economic activities in rural marginal areas.
  • 1.6K
  • 10 Feb 2023
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