In silico characterization of bacterial chitinase: illuminating its relationship with archaeal and eukaryotic cousins

Autor: Bhramar Dutta, Jan Deska, Rajib Bandopadhyay, Salem Shamekh

Publikováno v: Journal of Genetic Engineering and Biotechnology, Vol 19, Iss 1, Pp 1-11 (2021)

Abstract Background Chitin is one of the most abundant biopolymers on Earth, only trailing second after cellulose. The enzyme chitinase is responsible for the degradation of chitin. Chitinases are found to be produced by wide range of organisms rangi

Externí odkaz: https://doaj.org/article/32ee4875ce8e4e309b2bb55f23cd6ba0

Whitish truffles found in Finland: soil characteristics, and identification based on morphological and molecular properties

Autor: Sandesh J. Marathe, Giorgio Marozzi, Leonardo Lorenzi, Domizia Donnini, Leonardo Baciarelli Falini, Abdulla M. Bashein, Salem Shamekh

Publikováno v: Archives of Microbiology. 205

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d18cbc1c828e2a129fc379a9e28eb41
https://doi.org/10.1007/s00203-023-03451-w

An investigation of the antioxidant potential and bioaccumulated minerals in Tuber borchii and Tuber maculatum mycelia obtained by submerged fermentation

Autor: Nirali Shah, Sandesh J. Marathe, Della Croce, Marco Ciardi, Vincezo Longo, Arvay Juilus, Salem Shamekh

Publikováno v: Archives of Microbiology. 204

Submerged fermentation of Tuber borchii and T. maculatum was performed to produce mycelia towards evaluating their bioactive potential and probable toxicity. Truffle mycelia had been mostly explored for biopolymers previously. Methanolic extraction y

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::450e2999707558698ccc1f6f2ad25b2e
https://doi.org/10.1007/s00203-021-02717-5

Evaluation of baking conditions for frozen doughs

Autor: Eeva Varmola, Mamdouh El Haj Assad, Salem Shamekh, Heikki Ojamo, Shweta Deshaware, Dattatray K. Bedade

Publikováno v: Journal of Food Measurement and Characterization. 13:3307-3317

The baking performance of fresh, non-fermented, pre-fermented and pre-rested doughs were investigated using different types of flours. Effect of protein content in wheat flour and effect of oat and barley supplementation on wheat dough and baked brea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::68e432cc59299411fb373debb2906bd5
https://doi.org/10.1007/s11694-019-00253-x

Anti-angiogenic and anti-inflammatory activity of the summer truffle (Tuber aestivum Vittad.) extracts and a correlation with the chemical constituents identified therein

Autor: Rekha S. Singhal, Jan Deska, Wahiba Hamzi, Salem Shamekh, Tuulikki Seppänen-Laakso, Abdulla Bashein, Sandesh J. Marathe

Publikováno v: Marathe, S J, Hamzi, W, Bashein, A M, Deska, J, Seppänen-Laakso, T, Singhal, R S & Shamekh, S 2020, ' Anti-angiogenic and anti-inflammatory activity of the summer truffle (Tuber aestivum Vittad.) extracts and a correlation with the chemical constituents identified therein ', Food Research International, vol. 137, 109699 . https://doi.org/10.1016/j.foodres.2020.109699

Fungi are a huge source of unexplored bioactive compounds. Owing to their biological activities, several fungi have shown commercial application in the health industry. Tuber aestivum Vittad. is one such edible fungi with an immense scope for practic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f58ba0b75f157b9ef9333e0ec480b031
https://cris.vtt.fi/en/publications/1cdc14e1-e56b-4411-8f95-12a2df70843b