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Pushpendra Singh,Manish Kumar Tripathi,Mohammad Yasir,Ashish Ranjan,Rahul Shrivastava 환경독성보건학회 2021 환경독성보건학회지 Vol.36 No.3
Methyl isocyanate (MIC), a low molecular weight synthetic aliphatic compound, having an isocyanate group (−NCO), has industrial application. In this study, the effects of methyl isocyanate and its mechanism on outer membrane protein of Escherichia coli were observed using experimental and computational methods. In vitro exposure of N-succinimidyl N-methylcarbamate (NSNM) a synthetic analogue of MIC on E. coli to a final concentration of 2 mM was found to affect the growth curve pattern and changes in cell morphology. Molecular docking studies of MIC and NSNM with E. coli outer membrane protein (OmpW, OmpX, OmpF OmpA), and periplasmic domain (PAL) were performed. The in-silico results revealed that outer membrane protein OmpF showed the highest negative binding energy, i.e. ΔG -4.11 kcal/mole and ΔG -3.19 kcal/mole by NSNM and MIC as compared to other proteins. Our study concludes that methyl isocyanate retains lethal toxicity which leads to cell death due to the membrane protein damage of E. coli membrane.
Vinay Kumar Pandey,Anjali Tripathi,Shivangi Srivastava,Aamir Hussain Dar,Rahul Singh,Alvina Farooqui,Sneha Pandey 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.7
Fruits are an abundant source of minerals and nutrients. High nutritional value and easy-to-consume property have increased its demand. In a way to fulfil this need, farmers have increased production, thus making it available for consumers in various regions. This distribution of fruits to various regions deals with many associated problems like deterioration and spoilage. In a way, the common practices that are being used are stored at low temperatures, preservation with chemicals, and many more. Recently, edible coating has emerged as a promising preservation technique to combat the above-mentioned problems. Edible coating stands for coating fruits with bioactive compounds which maintains the nutritional characteristics of fruit and also enhances the shelf life. The property of edible coating to control moisture loss, solute movement, gas exchange, and oxidation makes it most suitable to use. Preservation is uplifted by maintaining the nutritional and physicochemical properties of fruits with the effectiveness of essential oils. The essential oil contains antioxidant, antimicrobial, flavor, and probiotic properties. The utilization of essential oil in the edible coating has increased the property of coating. This review includes the process of extraction, potential benefits and applications of essential oils in food industry.