On my first scientific love : furaneol

In Leeds, where I did my PhD, I was working on the biosynthesis of furanones in strawberry.
I published my first peer reviewed paper in 1996,
today, 23 years later (!), it is good to see that it is still referenced!

Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking

new paper from our group: Caprine milk fermentation enhances the antithrombotic properties of cheese polar lipids

Caprine milk fermentation enhances the antithrombotic properties of cheese polar lipids

Abstract

The effect of fermentation on the antithrombotic properties of polar lipids in raw and pasteurised caprine milk was assessed through the production of various cheeses using the same starter culture. The total lipids (TL), total neutral lipids (TNL), and total polar lipids (TPL) were extracted from each milk and cheese and the TPL fatty acid profiles were analysed by GC–MS. It was determined that fermentation influenced the polar lipid fatty acid composition. The milk and cheese polar lipids exhibited potent antithrombotic activities with IC₅₀ values ranging from 79 to 226 µg against platelet-activating factor (PAF) induced platelet aggregation. Finally, shotgun metagenomics determined the species-level microbial composition and functional potential of each milk and cheese. Several microbe-encoded phospholipid biosynthetic genes were identified in the most antithrombotic cheeses. Lactococcus lactis and other microbial species may play a significant role in determining the antithrombotic properties and fatty acid composition of caprine cheese polar lipids. 

© 2019 Elsevier Ltd

 

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the full paper is here

An award for one of our papers!

Inflammation, not Cholesterol, Is a Cause of Chronic Disease

Authors: Alexandros Tsoupras, Ronan Lordan and Ioannis Zabetakis


Award: The value of the Award is 700 Swiss Francs and one free publication quota

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Full information on these awards is available here.