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3' Tth Endonuclease Bosom Polymerase Squence of events (3TEC-PCR) Technology regarding Single-Base-Specific Multiplex Pathogen Diagnosis using a Two-Oligonucleotide System.
Binding of ligelizumab to IgE in a 21 stoichiometry induces an extended and twofold symmetrical conformation of IgE, which retains a rigid Fab-Fc architecture. Analyses of effector cell activation revealed that ligelizumab inhibits IgE binding without displacing receptor-bound IgE. Together with an interference of CD23 binding, the data underline a functional activity similar to omalizumab. CONCLUSIONS Our data reveal the first structures of intact IgE suggesting that the IgE Fab is fixed relative to the Fc. Furthermore, we provide a structural rationale for the inhibitory mechanism of ligelizumab. © 2020 EAACI and John Wiley and Sons A/S. Published by John Wiley and Sons Ltd.The postharvest senescence of Chinese winter jujube fruit can be effectively delayed by refrigerated storage. However, chilling injury often occurs in jujube fruit during cold storage. In this study, Chinese winter jujubes were sprayed with CaCl2 (4%) 3 times at intervals of 2 hr on the day of refrigeration. The results presented that maximum difference of 2.7 N firmness, 3.42% TAC, and 0.8 OD280 /g polyphenol content were detected in calcium-treated fruit during cold storage, but the levels of O 2 - , MDA, hydrogen peroxide, browning rate, electrolyte leakage, and weight loss rate were significantly inhibited (p less then .05). The maximum difference of enzymes activity of CAT, POD, SOD was 2.1, 10.8, and 40.6 mol h-1 kg-1 respectively, but 21.1 mol h-1 kg-1 PPO was restrained in the treated group. In conclusion, the results provided a reliable method for inhibiting cold injury and explained the internal molecular mechanism of the fruit regulated by calcium. PRACTICAL APPLICATIONS Refrigerated storage is an important method for extending the storage time of Chinese winter jujube fruit. However, cold damage may occur when the jujubes are stored at low temperature for long-term. It is, therefore, of great significance to find a new method and reveal the molecular mechanism. We believe that our study makes a significant contribution to the literature because it provides an effective method of maintaining higher quality and mechanistic insights into the resistance against the chilling stress of jujubes. © 2020 Wiley Periodicals, Inc.The proofreading exonuclease activity of replicative DNA polymerase excises misincorporated nucleotides during DNA synthesis, but these events are rare. Therefore, we were surprised to find that T7 replisome excised nearly 7% of correctly incorporated nucleotides during leading and lagging strand syntheses. Similar observations with two other DNA polymerases establish its generality. We show that excessive excision of correctly incorporated nucleotides is not due to events such as processive degradation of nascent DNA or spontaneous partitioning of primer-end to the exonuclease site as a "cost of proofreading". Instead, we show that replication hurdles, including secondary structures in template, slowed helicase, or uncoupled helicase-polymerase, increase DNA reannealing and polymerase backtracking, and generate frayed primer-ends that are shuttled to the exonuclease site and excised efficiently. Our studies indicate that active-site shuttling occurs at a high frequency, and we propose that it serves as a proofreading mechanism to protect primer-ends from mutagenic extensions. © 2020 The Authors. Published under the terms of the CC BY 4.0 license.This study investigated the effects of high-pressure homogenization (HPH) on microbial, nutritional, and organoleptic qualities of pomegranate juice. Juices subjected to HPH at 100 and 150 MPa were compared to those subjected to thermal pasteurization at 55, 65, and 75 °C for 15 s, and to combined treatments. Physicochemical properties of pomegranate juices, such as color, pH, acidity, and total soluble solids, were marginally affected by either treatment. Angiotensin Receptor agonist Significant microbial inactivation for the juices inoculated with Escherichia coli and yeast was achieved during 28 days of shelf life by HPH at 150 MPa, followed by thermal treatment at 65 °C. There was no significant difference in ascorbic acid levels between the treated and fresh juice. Total polyphenol content and antioxidant activity were measured to be higher in case of both treatment methods. Analyzing treated HPH samples with electronic tongue and nose showed similar flavor profiles to the fresh juice. PRACTICAL APPLICATION The work shows the benefits of using the advanced high-pressure homogenization (HPH) compared to common thermal treatment used today in fruit juice pasteurization. HPH is capable to provide sufficient reduction in microbial with better nutritional and organoleptic quality. In this manuscript, we showed the potential of HPH as alternative method for pasteurization on a highly healthy fruit like pomegranate. The work describes the advantages in HPH process through comprehensive analysis for nutritional, microbial, and sensorial quality. © 2020 Institute of Food Technologists®.Meat analogues are made from plant proteins using high-moisture extrusion processing, to have the same textural and structural properties as meat. However, meat analogues exhibit very weak aroma and are almost tasteless, which has resulted in limited market success. Maillard-reacted beef bone hydrolysate (MRP) provides important sensory aspects of heat-treated food products, by contributing to their appearance, texture, flavor, and aroma. Therefore, MRP added at different concentrations with the plant proteins before extrusion may produce meat alternatives with high aroma and taste quality while maintaining fibrous structure. This study investigated the effects of MRP at different concentrations (0%, 10%, 20%, 30%, and 40% wet weight) with plant proteins on the physicochemical properties of extruded meat alternatives. The textural, microstructural, chemical, and sensory properties of meat alternatives were studied, where meat alternatives consisting of 40% MRP showed the lowest degree of texturization and observed with multiple segmented layers accompanied with some fibrous microstructure. Results from protein solubility analysis suggested that a large proportion of aggregated proteins was associated with hydrogen bonds. Although the key force in the formation of fibrous structure in meat alternatives was disulphide bonds. Meat alternatives containing 20% MRP obtained highest sensory scores for appearance, meaty aroma, meaty taste, and overall acceptability. Overall results showed that the addition of MRP to produce meat alternatives changed the textural, structural, and sensory properties significantly. PRACTICAL APPLICATION Maillard-reacted beef bone hydrolysate added into meat analogues to form meat alternatives with high aroma and taste quality while maintaining fibrous structure. The work demonstrated an opportunity for greater returns to the meat industry and the potential of hybrid products with less meat content. © 2020 Institute of Food Technologists®.
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