The internal stipe necrosis of cultivated mushrooms (Agaricus bisporus) is caused by the bacterium Ewingella americana, a species of the Enterobacteriaceae. Recently, Ewingella americana was isolated from cultivated white button mushrooms in Korea evidencing symptoms of internal stipe browning. Its symptoms are visible only at harvest, and appear as a variable browning reaction in the center of...

Nonenzymic browning and corrosion were monitored in commercially canned single-strength grapefruit juice stored for 15 weeks at 10°, 20°, 30°, 40°, and 50°C. Browning did not occur in juices stored at 10° and 20°C, but began to ap pear after 9 weeks in juices stored at 30°C. Browning was quite evident within 3 weeks for juices stored at 40° and 50°C. Plots of nonenzymic browning versus corrosio...

Prevention of browning of apples slices has been difficult to achieve because of the rapidity of the enzymatic oxidation of phenolic substrates even under reduced atmospheric pressure storage. Combinations of enzymatic inhibitors, reducing agents, and antimicrobial compounds containing calcium to extend storage life were tested to decrease the browning of Red Delicious apple slices stored at 5 ...

Visceral adiposity confers significant risk for developing metabolic disease in obesity whereas preferential expansion of subcutaneous white adipose tissue (WAT) appears protective. Unlike subcutaneous WAT, visceral WAT is resistant to adopting a protective thermogenic phenotype characterized by the accumulation of Ucp1+ beige/BRITE adipocytes (termed 'browning'). In this study, we investigated...

for the first time in the present study the effects of vanillin, vanillyl alcohol, vanillic acid, as well as the newly synthesized vanillin derivative, bis-vanillin, were investigated on the oxidation of dopamine hydrochloride by mushroom tyrosinase. among them, vanillin and bis-vanillin act as activators, while vanillyl alcohol and vanillic acid exhibited inhibitory effects, the ic50 values be...

Theories of browning reactions, including carbonyl-amino, caramelization, and oxidative types, are integrated in review. A unified mechanism for browning in sugaramine systems is presented, wherein sugaramine condensation, the Amadori rearrangement, sugar dehydration by β-elimination reactions, and reductone formation are shown to be important intermediary reactions leading to the production of...

The Maillard reaction occurring between amino group and carbonyl group produces neoformed compounds having certain levels of antioxidant activity depending on the reaction conditions and the type of reactants. In this study, maillard reaction products (MRPs) derived from four model systems including chitosan-glucose (CG), chitosan-fructose (CF), chitosanmaltose (CM) and chitosan-lactose (CL) so...

Browning disorder, which usually occurs post-harvest in pears subjected to long-term storage, can cause browning of the pear flesh and/or core. In 2011, investigators in China found a novel type of brown spot (designated as surface brown spot, SBS) in pre-harvest 'Dangshansuli' pears (Pyrus bretschneideri Rehd.). SBS has a large impact on the exterior quality of the pears. Interestingly, the br...

Phenolics were extracted from litchi fruit pericarp (LFP) tissues, purified and their antioxidant properties analyzed. LFP phenolics strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical scavenging activity against alpha,alpha-diphenyl-beta-picrylhydrazyl (DPPH*) and hydroxyl radicals and superoxide anions. The degradation of deoxyribose by hydroxyl radicals was...

Brown adipose tissue (BAT) activation and subcutaneous white fat browning are essential components of the thermogenic response to cold stimulus in mammals. microRNAs have been shown to regulate both processes in cis. Here, we identify miR-32 as a BAT-specific super-enhancer-associated miRNA in mice that is selectively expressed in BAT and further upregulated during cold exposure. Inhibiting miR...