Search Results (2,779)

Background: Equol exists in two enantiomers of S-equol and R-equol. The results of cell and animal experiments, as well as clinical trials, have supported its protective effects on menopausal symptoms, aging, and cardiovascular diseases, especially S-equol, which is a naturally occurring, non-racemic isomer produced by intestinal bacteria. However, the selective response of host microorganisms to soy isoflavones limits the exploitation of equol-producing bacterial resources. Additionally, factors such as low efficiency, byproduct generation, and environmental pollution hinder the further development and the application of traditional equol synthesis techniques. Methods: Therefore, in this review, we aimed to describe the forms and scope of equol, key influencing factors (e.g., hydrogen and dietary factors) of in vivo and in vitro equol synthesis, and potential molecular mechanisms of equol produced by microorganisms. Notably, the traditional synthesis technology has effectively improved the synthesis efficiency of equol (85–96%), but the substrates and microbial species (such as Escherichia coli) remain the key influencing factors. Results: This review suggests that breakthroughs based on synthetic biology and gene editing technology will support the efficient in vitro synthesis of equol. Conclusions: This review serves as a valuable reference for future research. Full article

Background/Objectives: To date, few studies have investigated the therapeutic effects of soy versus whey protein supplementation on obesity and insulin resistance (IR), yielding inconsistent findings. The aim of the present study was to compare the therapeutic efficacy of soy versus whey protein on obesity and IR and to elucidate their potential molecular mechanisms. Methods: Forty male C57BL/6J mice were randomly divided into two groups and fed either a normal diet (n = 8) or a high-fat diet (HFD, n = 32) for 16 weeks to induce obesity. After 16 weeks, HFD-induced obese mice were further randomized into three groups: HFD control, HFD + 20% whey protein isolate (WPI), and HFD + 20% soy protein isolate (SPI) for 6 weeks (n = 8). Results: Body weight, weight gain, body mass index, and Lee index showed no significant differences between the WPI and SPI groups. Compared with the WPI group, serum concentrations of insulin and leptin and the homeostasis model assessment of IR (HOMA-IR) were significantly lower, and thymus wet weight, fetal total cholesterol level, and serum glucose-dependent insulinotropic polypeptide concentration were significantly higher in the SPI group. Compared with the WPI group, the protein levels of GLUT4 and p-PI3K/PI3K were significantly higher in the SPI group. Metabolomics analysis showed that hepatic phosphocholine levels were significantly higher in the SPI group than in the WPI group. Moreover, hepatic differentially abundant metabolites of SPI- and WPI-fed mice were primarily enriched in the glycerophospholipid metabolism pathway. Conclusions: Soy protein was more effective than whey protein in ameliorating IR in HFD-induced obese mice, probably by modulating the PI3K-GLUT4 pathway and glycerophospholipid metabolism. Moreover, soy protein and whey protein showed comparable anti-obesity efficacy. Full article

Developing soy cultivars for northern long-day regions requires understanding how alleles of protein accumulation genes function in non-optimal environments like Western Siberia, where their effects may diverge from those established in other regions. We hypothesized that allelic variation in the genes GmSWEET39, Glyma.03G219900, Glyma.14G119000, Glyma.17G074400, and POWR1 would have measurable and predictable effects on seed composition and plant architecture in soybean, even under the stressful long-day conditions of Western Siberia (Omsk Oblast). Over a three-year period (2021–2023), a diverse collection of 58 soybean accessions was phenotyped for yield-related traits and genotyped using established KASP and PCR markers and a novel KASP marker for GmSWEET39. Our results demonstrate that the GmSWEET39 CC+ allele is significantly associated with an increase in seed protein content by up to 1.9 pp, a decrease in seed oil content up to 1.4 pp, and a reduction in plant height by up to 20%, while the Glyma.17G074400 SNP(T) allele was associated with an increase in oil content up to 1.4 pp. Strong negative correlations were found between protein content and plant height, whereas plant height was positively correlated with flowering time. Broad-sense heritability was high (H² > 0.82) for all traits except fiber content. The genotypic structure of the collection revealed a predominance of oil-favoring alleles, with rare protein-enhancing alleles identified in accessions from Sweden, Poland, China, and Japan. These accessions have been proposed as valuable donors for breeding. This study validates the utility of marker-assisted selection for the development of high-protein and high-oil soybean varieties tailored to the challenging photoperiod and climatic conditions of northern regions. Full article

The homogenization methods and selection of biomaterials of the continuous phase are critical in the formulation of food emulsions. This study evaluated the stability of emulsions containing an oily extract using soy protein isolate (SPI), pea protein isolate (PPI), and two homogenization techniques: microfluidization (MF) and rotor–stator (RS). Emulsions formulated with SPI and processed by MF exhibited the highest stability, with a Turbiscan Stability Index (TSI) of 0.85, a mean droplet size of 160.1 nm, a polydispersity index of 0.152, a ζ-potential of −29.3 mV, and an apparent viscosity of 8.1 mPa·s. The PPI emulsions processed by MF showed slightly higher TSI (1.6) and droplet size (188.1 nm). All MF emulsions achieved desirability >0.8. The RS systems showed lower stability, with a TSI of 5.7 (SPI) and 7.9 (PPI), and droplet sizes >1700 nm, despite more negative ζ-potentials (−40.2 mV for SPI, −36.7 mV for PPI). All optimized emulsions showed pseudoplastic flow behavior, with a transition to Newtonian flow at higher shear rates. Overall, microfluidization significantly improved emulsion stability and rheological properties. Full article

Cells of Serratia liquefaciens were grown on trypticase soy agar (TSA) for 28 d under Martian conditions of 7 mbar, 0 °C, and CO₂-enriched anoxic atmospheres (called Mars low-PTA conditions). Earth controls were maintained for 24 h at 1013 mbar, 30 °C, and a standard pN₂/pO₂ gas composition. Cells were harvested at either 24 h or 28 d from TSA surfaces and processed for SEM and TEM imaging. Cells of S. liquefaciens grown under Earth conditions were uniform in shape and size, averaging approximately 1.25 µm in length and 0.5 µm in width. Fimbriae were observed on 10–20% of cells grown under Earth conditions. Key features of low-PTA grown cultures were (1) cells exhibited swollen blunt ends at sites of cell division tapering to unusually constricted points on the distal ends of progeny cells, (2) cell division appeared disrupted with division planes occurring at odd angles often forming right-angle oriented daughter cells, (3) some cells failed to form divisional planes resulting in long spiral and oddly shaped cells measuring up to 6–8 µm in length, and (4) fimbriae were lacking. Cell walls were found to be approx. 17% thinner when cells were grown in low-PTA environments compared to lab-standard conditions. Full article

This study documents the diversity, ethnobotany, and ethnolinguistic aspects of Passifloraceae species in Non Din Daeng District, Buri Ram Province, Thailand. Field surveys conducted from April 2024 to March 2025 recorded nine taxa across three genera, including two native species (Adenia heterophylla and A. viridiflora) newly reported for Buri Ram Province, and seven taxa (Passiflora ‘Soi Fah’, P. edulis f. flavicarpa, P. miniata, P. trifasciata, P. vesicaria, Turnera subulata, and T. ulmifolia) representing new provincial records. Native species were primarily associated with dry dipterocarp and mixed deciduous forests, whereas introduced taxa occurred mainly in cultivated or disturbed habitats, reflecting both ecological adaptability and human-mediated introduction. Ethnobotanical data revealed diverse uses including food, traditional medicine, ornamentals, beverages, and economic purposes with P. edulis f. flavicarpa and A. viridiflora having particularly high cultural and economic significance. Passiflora flower also holds cultural prominence, inspiring local and iconic textile motifs of Non Din Daeng. Vernacular names and terminology provide insights into local classification systems and cultural perceptions of these plants. Conservation assessments indicate potential threats to A. heterophylla from wild harvesting, whereas cultivated and naturalized Passiflora taxa are assessed as Least Concern. The results highlight the ecological, cultural, and economic value of Passifloraceae in Non Din Daeng District and emphasize the role of community knowledge in biodiversity conservation and sustainable management. Full article

This study aimed to analyse young consumers’ behaviour in Poland toward the consumption of plant-based beverages as milk alternatives. The sensory analysis included oat, buckwheat, cashew, almond, soy, pea, rice, coconut, hazelnut, and macadamia nut beverages and their mixtures. Quantitative analysis of sensory desirability and sensory profiling were employed to evaluate plant-based beverages. The study was conducted among young people (aged 18–35) who declared a vegan or omnivorous diet. It was found that the most frequently consumed beverages included oat and soy beverages, both among vegan and traditional (omnivorous) young groups. A significantly lower frequency of plant-based beverage consumption was confirmed in the group of people with an omnivorous diet. The taste characteristics in plant-based beverages are a key factor in driving sensory desirability among young consumers. Analysis of the influence of respondents’ declared diet and gender revealed no significant differences in the desirability of the taste of the plant-based beverages. The consumers rated the coconut, pea, macadamia, oat, and rice–coconut beverages as the most desirable in terms of taste. The lowest taste desirability was confirmed for the soy drink despite its high reported consumption. The importance of this study focused on the local market development in vegan food, as well as its potential due to further consumer expectations. Full article

This study aimed to investigate the effects of synergistic K⁺ immersion-induced salting-out on the rheological properties, microstructure, molecular interactions, and swallowing adaptability of soy protein isolate (SPI)/λ-carrageenan composite gels under different enzymatic pretreatment times (0, 10, 20, 30, 60, and 120 min) using Flavourzyme. The results showed that enzymatic hydrolysis increased the degree of hydrolysis of SPI from 1.11% to 11.46%, gradually degraded the 7S subunit, and reached the highest surface hydrophobicity at 30 min of moderate hydrolysis. After KCl immersion treatment, the K-λ/SPI gels exhibited lower water holding capacity and higher whiteness compared to those before immersion. Among them, the K-λ/SPH30 group demonstrated the best rheological properties. Moderate enzymatic hydrolysis synergistically promoted the formation of a dense network in K-λ/SPI gels. This process enhanced the stability of the composite gel through hydrophobic interactions, electrostatic interactions, and hydrogen bonds while simultaneously increasing the proportion of β-structures (reaching a maximum of 62.05%). The expanded binding sites from moderate enzymatic hydrolysis, combined with the dense network and enhanced interactions, collectively strengthened the salting-out effect. This ultimately enabled K-λ/SPH30 to achieve the highest crystallinity (93.57%), the highest K⁺ content (4.80%), and the optimal swallowing performance (IDDSI level 5). This study not only deepens the understanding of the synergistic mechanism between protein hydrolysates and salting-out but also provides an innovative solution for designing foods for dysphagia diets. Full article

Silicon–germanium (Si-Ge) avalanche photodiodes (APDs), fully compatible with complementary metal–oxide–semiconductor (CMOS) processes, are critical devices for high-speed optical communication. In this work, we propose a three-terminal Si-Ge APD on a silicon-on-insulator (SOI) substrate based on device simulation studies. The proposed APD employs a separate absorption and multiplication structure, achieving an ultra-low breakdown voltage of 6.8 V. The device operates in the O-band, with optical signals laterally coupled into the Ge absorption layer via a silicon nitride (Si₃N₄) waveguide. At a bias of 2 V, the APD exhibits a responsivity of 0.85 A/W; under a bias of 6.6 V, it achieves a 3-dB optoelectronic (OE) bandwidth of 51 GHz, a direct current gain of 27, and a maximum gain–bandwidth product (GBP) of 1377 GHz. High-speed performance is further confirmed through eye-diagram simulations at 100 Gbps non-return-to-zero (NRZ) and 200 Gbps four-level pulse amplitude modulation (PAM4). These results clearly show the strong potential of the proposed APD for optical communication and interconnect applications under stringent power and supply voltage constraints. Full article

The growing consumer interest in plant-based alternatives has encouraged the development of non-dairy versions of traditionally dairy-based products such as ice cream and frozen desserts. Soy milk, with its high protein content and favorable nutritional profile, is a promising alternative to cow’s milk in frozen desserts. The aim of this study was to develop frozen dessert recipes containing soy milk and assess their physical, chemical, and sensory properties. Physicochemical analyses of frozen dessert included measurements of pH, specific gravity, total solids, moisture content, ash content, overrun, and melting resistance. Air sell size distribution was examined microscopically. Sensory evaluation was conducted by a trained panel. Nutritional composition was also analyzed. The pH of the frozen dessert increased from 7.2 to 7.5 with higher soy milk content. Specific gravity of the frozen dessert rose from 589.0 to 634.4 kg/m³, while total solids content increased from 20.61 to 28.99%, and ash content rose from 0.33 to 0.98%. Overrun of the frozen dessert dropped from 73.2% to 50.1%, and melting resistance declined from 72.8% to 54.1% with increased soy milk levels. Frozen dessert samples containing soy milk demonstrated high sensory scores due to their smooth texture, pleasant flavor, and uniform consistency. Replacing cow’s milk with soy milk in frozen dessert recipes is a feasible strategy for producing plant-based frozen desserts with acceptable quality and improved nutritional attributes. Future research should explore flavor enhancement and functional enrichment, particularly through the incorporation of freeze-dried fruits and berries, to diversify the product range and meet consumer demands for health-oriented desserts. This research supports sustainable food innovation by reducing dependence on animal-derived ingredients and promoting the use of plant-based proteins. The development of soy milk-based frozen dessert aligns with global efforts to lower the environmental impact of food production and respond to growing consumer demand for eco-conscious dietary choices. Full article

This paper presents a radiation-hardened 4-bit flash analog-to-digital converter (ADC) implemented in a 22 nm fully depleted silicon-on-insulator (FD-SOI) process for high-reliability applications in radiation environments. To improve single-event upsets (SEU) tolerance, the design introduces a compact fault-tolerant logic scheme based on Dual Modular Redundancy (DMR), offering reliability comparable to Triple Modular Redundancy (TMR) while using two storage nodes instead of three, and a simple XOR-based check in place of a majority voter. A distributed sampling architecture mitigates SEU vulnerabilities in the input path, while thin-oxide devices are used in analog-critical circuits to enhance total ionizing dose (TID) resilience. Post-layout simulations demonstrate SEU detection within 200 ps and correction within ~600 ps. The ADC achieves an active area of 0.089 mm², power consumption below 30 µW, and provides a scalable solution for radiation-tolerant data acquisition in aerospace and other high-reliability systems. Full article

As an emerging platform for high-precision sensing, integrated silicon-waveguide-based cavity optomechanical devices face a critical fabrication challenge in the co-fabrication of silicon-on-insulator (SOI) micromechanical structures and optical waveguides: the silicon oxide (SiO₂) layer beneath the waveguides is susceptible to etching during hydrofluoric acid (HF) release of the microstructures, leading to waveguide collapse and significantly reducing production yields. This study proposes a novel selective protection process based on a magnesium fluoride (MgF₂) thin film to address the critical challenge of long-range waveguide collapse during hydrofluoric acid (HF) etching. By depositing a MgF₂ protective layer over the waveguide regions via optical coating technology, localized protection of specific SiO₂ areas during HF etching is achieved. The experimental results demonstrate the successful release of silicon waveguides with lengths of up to 5000 μm and a significant improvement in production yield. This work provides a compatible and efficient strategy for the fabrication of robust photonic–microelectromechanical integrated devices. Full article

This study investigated the relationships between emulsion droplet triacylglycerol (TAG) crystallinity and colloidal acid stability on in vitro digestion microstructure, lipolysis, and docosahexaenoic acid (DHA) bioaccessibility. Oil-in-water (o/w) nanoemulsions (20 wt%) composed of 50/50 DHA-rich algal oil with either palm stearin (PS) or olein (PO), and either acid-stable Tween 80 (2.0 wt%; AS) or acid-unstable soy lecithin (2.2 wt%; AU) were fast or slow cooled to 37 °C after microfluidization. Similar particle size distributions and D_3,2 (~131–142 nm) and D_4,3 (~208–239 nm) values were achieved. All emulsions were highly electronegative (~−45–70 mV) and differences (p < 0.05) were due to emulsifier type, as expected, and cooling rate. Next, emulsions were subjected to INFOGEST in vitro digestion for analysis of intestinal lipolysis by free fatty acid titration and DHA bioaccessibility. As expected, AU emulsions flocculated, forming larger aggregates during the gastric phase. Slower lipolysis was observed for the AU emulsions (p < 0.05), attributed to gastric phase aggregation, and lower 2 h lipolysis was observed for the PS emulsions (~74–77%) based on the presence of crystallinity. DHA bioaccessibility was high (~57–88%), especially for the AS emulsions (p < 0.05). Therefore, emulsion colloidal acid stability and TAG physical state significantly impacted emulsion gastric microstructure, digestion, and bioaccessibility. Full article

This work explores the impact of ergosterol (ERG) addition (0%, 0.5%, 1.0%, 1.5%, and 2.0%) on the physicochemical properties, conformational changes, and digestive characteristics of soy protein isolate (SPI) and wheat gluten (WG) processed by high-moisture extrusion. The results demonstrated that the incorporation of ERG significantly reduced the apparent viscosity and dynamic moduli of the feedstock system, enhancing melt fluidity and consequently reducing extrusion torque, die pressure, and specific mechanical energy. An appropriate amount of ERG (1.0%) effectively facilitated the development of a distinct fibrous morphology, increased the fibrous degree, lightened the color, and softened the texture. However, excessive addition weakened the fibrous structure due to excessively high fluidity. ERG influenced protein aggregation behavior through hydrophobic interactions, reduced thermal stability, and induced a transition in secondary structure from β-turns to α-helices. The in vitro digestibility initially decreased and then increased, with the lowest value observed at 1.0% ERG. This study indicates that ERG can elevate the performance and value of extruded products by modulating protein structure and rheological behavior, providing a theoretical basis for its application in plant-based meat analogue products. Full article

Background/Objectives: Within the spectrum of lactic acid bacteria, Lacticaseibacillus casei and Lactobacillus johnsonii are of particular technological and nutritional significance. Protein fortification of fermented dairy systems offers dual benefits: it improves product quality while enhancing probiotic resilience. Supplementary proteins supply bioavailable nitrogen and peptides that stimulate bacterial metabolism and contribute to a viscoelastic gel matrix that buffers cells against gastric acidity and bile salts. The aim of this study was to clarify the functional potential of such formulations by assessing probiotic survival under in vitro digestion simulating oral, gastric, and intestinal phases. Methods: Sheep milk was fermented with L. casei 431 or L. johnsonii LJ in the presence of whey protein isolate (WPI), soy protein isolate (SPI), or pea protein isolate (PPI) at concentrations of 1.5% and 3.0%. Physicochemical parameters (pH, titratable acidity, color, syneresis), organoleptic properties, and microbiological counts were evaluated. The viability of L. casei and L. johnsonii was determined at each digestion stage, and probiotic survival rates were calculated. Results: Samples with L. johnsonii consistently exhibited lower pH values compared to L. casei. Across both bacterial strains, the addition of 1.5% protein isolate more effectively limited syneresis than 3.0%, regardless of protein type. Samples fortified with WPI at 1.5% (JW1.5) and 3.0% (JW3.0) were rated highest by the panel, demonstrating smooth, homogeneous textures without grittiness. The greatest bacterial survival (>70%) was observed in WPI-fortified samples (JW1.5, JW3.0) and in SPI-fortified JS3. Conclusions: Protein isolates of diverse origins are suitable for the enrichment of fermented sheep milk, with 1.5% supplementation proving optimal. Such formulations maintained desirable fermentation dynamics and, in most cases, significantly improved the survival of L. casei and L. johnsonii under simulated gastrointestinal conditions, underscoring their potential in the development of functional probiotic dairy products. Full article