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Environmental Neurotoxin β-N-Methylamino-L-alanine (BMAA) as a Widely Occurring Putative Pathogenic Factor in Neurodegenerative Diseases
(MDPI, 2022)
In the present review we have discussed the occurrence of β-N-methylamino-L-alanine (BMAA) and its natural isomers, and the organisms and sample types in which the toxin(s) have been detected. Further, the review discusses ...
INSIGHT INTO SORPTION AND ANTIOXIDANT PROPERTIES OF ANTIBACTERIAL WOUND DRESSINGS COMPOSED OF VISCOSE FABRICS FUNCTIONALIZED WITH CHITOSAN AND CHITOSAN-BASED NANOPARTICLES
(Publishing House of the Romanian Academy, 2022)
Wound dressings designed with simultaneously adequate antibacterial, sorption, and antioxidant properties enable proper wound healing. Since the antibacterial properties have already been proven in our previous studies, ...
Prebiotic effect of galacto-oligosaccharides on the skin microbiota and determination of their diffusion properties
(John Wiley and Sons Inc., 2022)
Recently, prebiotics are attracting plenty of attention in the field of skin care, since it is found that they are able to support the balance of beneficial and harmful microorganisms on the skin, and accordingly prevent ...
Kinetic Model for Galacto-Oligosaccharide Synthesis
(American Chemical Society, 2022)
A new micro-kinetic model is proposed for galacto-oligosaccharide (GOS) synthesis with β-galactosidase from Aspergillus oryzae. Several kinetic models with similar reaction mechanisms, i.e., steps and kinetic constants, ...
Evaluation of In Vitro Skin Permeation of Enzymatically Synthesized Phloridzin Acetates from Emulsions and Liposomes Dispersed in Gel
(John Wiley and Sons Inc., 2022)
This work aims to evaluate the effect of cosmetic formulations on the skin permeation of phloridzin acetates, therefore in vitro transdermal delivery of these bioactive compounds across Strat-M membrane is investigated. ...
Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate
(MDPI, 2022)
White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed ...