Manuel Pazos

TL;DR: In this article, the ability of fractions, containing flavanol monomers, oligomers (procyanidins) and glycosylated flavonols, for inhibiting oxidation of fish lipids was determined.

TL;DR: It is shown that proteins belonging to the LXG polymorphic toxin family present in Streptococcus intermedius mediate cell contact- and Esx secretion pathway-dependent growth inhibition of diverse Firmicute species, and that LXG genes are prevalent in the human gut microbiome, a polymicrobial community dominated by Firmicutes.

TL;DR: The present investigation provides the first VOC description of Atlantic E. ensis, which highlights the important contribution of SPME methodology to identify volatile markers of the natural flavor of seafood, which are useful for the evaluation of origin and represent a starting point to find useful volatiles as freshness markers before commercialization or changes due to processing.

TL;DR: A model according to which the cell achieves robust peptidoglycan growth by employing dynamic multi-protein complexes, which assemble with variable composition from freely diffusing sets of peptidlycercan synthases, hydrolases and their regulators is proposed.

TL;DR: Results proved the efficiency of hydroxytyrosol to inhibit the formation of lipid oxidation products in all tested food systems, although two different optimal antioxidant concentrations were observed.