Sort by
Schistosoma Vaccine Development: A Comprehensive Review of Progress, Challenges, and Future Directions
Selorme Adukpo
Posted: 11 December 2025
Dysregulation of MMP-2 and MMP-9 in Post-COVID-19 and IPF: Correlations with Systemic Inflammation and Endothelial Dysfunction
Olga V. Balan
,Irina E. Malysheva
,Ella L. Tikhonovich
,Liudmila A. Lysenko
Posted: 11 December 2025
Evaluation of the Residual Effects of New Methodologies of Correction Surface and Subsurface Acidity on Soil Chemical Attributes in Agropastoral System
Wander L. B. Borges
,Marcelo Andreotti
,Luan C. P. da Cruz
,Douglas Y. O. de Oliveira
,João F. Borges
,Laryssa de C. Silva
,Jorge Luiz Hipólito
Surface and subsurface acidity (pH < 4.4) limits nutrient availability and root exploration, whereas a pH range of 5.4–6.4 ensures the availability of most nutrients that are essential for crop productivity. To ameliorate acidity in the surface and subsurface layers and improve soil chemical fertility, different application methodologies (surface, incorporation by soil tillage, or subsurface) for calcium (Ca) compounds (limestone (LS), phosphogypsum (PG), and hydrated lime (HL)) were evaluated in an agropastoral system in an Arenic Hapludalf in Brazil during the 2017–2020 seasons. Two seasons after the last application of Ca compounds, the soil was sampled and analyzed to evaluate the long-term ability of these different application methodologies. In the 0.0–0.2 m layer, the correction of surface acidity via increased pH and base saturation (BS) and reduced total acidity was maintained, but the improvement in acidity in the 0.4–0.8 m layer previously observed after the incorporation of LS and subsurface application of HL in the 2017-2018 season was not. Moreover, the improvements in Ca2+ content and Ca2+/cation exchange capacity (CEC) after applying LS plus PG and Mg2+ content and Mg2+/CEC after applying HL plus PG were preserved in the surface layer. The positive effects of these amendments on sulfate-S (S-SO42-) content throughout the soil profile (0.0–0.8 m) were not. Finally, Ca compound application had residual positive effects on P content in the 0.1–0.8 m layer and organic matter (OM) content in the 0.2–0.8 m layer.
Surface and subsurface acidity (pH < 4.4) limits nutrient availability and root exploration, whereas a pH range of 5.4–6.4 ensures the availability of most nutrients that are essential for crop productivity. To ameliorate acidity in the surface and subsurface layers and improve soil chemical fertility, different application methodologies (surface, incorporation by soil tillage, or subsurface) for calcium (Ca) compounds (limestone (LS), phosphogypsum (PG), and hydrated lime (HL)) were evaluated in an agropastoral system in an Arenic Hapludalf in Brazil during the 2017–2020 seasons. Two seasons after the last application of Ca compounds, the soil was sampled and analyzed to evaluate the long-term ability of these different application methodologies. In the 0.0–0.2 m layer, the correction of surface acidity via increased pH and base saturation (BS) and reduced total acidity was maintained, but the improvement in acidity in the 0.4–0.8 m layer previously observed after the incorporation of LS and subsurface application of HL in the 2017-2018 season was not. Moreover, the improvements in Ca2+ content and Ca2+/cation exchange capacity (CEC) after applying LS plus PG and Mg2+ content and Mg2+/CEC after applying HL plus PG were preserved in the surface layer. The positive effects of these amendments on sulfate-S (S-SO42-) content throughout the soil profile (0.0–0.8 m) were not. Finally, Ca compound application had residual positive effects on P content in the 0.1–0.8 m layer and organic matter (OM) content in the 0.2–0.8 m layer.
Posted: 11 December 2025
Endocannabinoids Modulate Olfactory System Development and Function
Thomas Heinbockel
,Edward A. Brown
Posted: 11 December 2025
The Quantum Blueprint Formalism: An Informational Extension of Dissipative Quantum Field Theory in Living Systems
Marcus Schmieke
Posted: 11 December 2025
Oncofetal Reprogramming: A New Frontier in Cancer Therapy Resistance
Anh L. Nguyen
,Molly A. Lausten
,Bruce M. Boman
Posted: 11 December 2025
Mechanisms of Fork Destabilization Under Hydroxyurea: The Interplay of ROS, Checkpoints, and Replisome Integrity
Srinivasu Karri
,Chuanhe Yu
Posted: 11 December 2025
Bacterial Metabolites in the Plasma of Type 1 Diabetes Patients: Acetate Levels Are Elevated and Correlate with Glycated Haemoglobin and Para-Cresol Is Associated with Liver Disturbances and Hypertension
Inés Jiménez-Varas
,Martín Cuesta-Hernández
,María Inmaculada Domínguez-Mozo
,Iván Pérez-Gutiérrez
,Stefano Ruberto
,Esther Palacios
,Ana Moreno-Blanco
,Rosa del Campo
,María Ángel García-Martínez
,Roberto Alvarez-Lafuente
Posted: 11 December 2025
Challenging the Inverse Temperature-size paradigm: A Model of Quantum Metabolic Theory and Exometric Scaling in Pelagic Cnidaria under Thermohaline Regime Density Levels
Sameer Meralli
Posted: 11 December 2025
Genetic Analysis of Isolated Fetal Growth Restriction
Libing Luo
,Chunchun Chen
,Cindy Ka Yee Cheung
,Yanyan Li
,Xiaoying Dai
,Ting Zeng
,Ying Wang
Posted: 11 December 2025
Effect of Sub-Oligohaline Levels of NaCl Levels on the Zoo-Plankton Community Structure: A Laboratory Microcosm Study
José Luis Gama-Flores
,S.S.S. Sarma
,Maria Elena Huidobro-Salas
,S. Nandini
Posted: 11 December 2025
Phage Therapy and Global Health Equity: Opportunities in the Era of Antibiotic Resistance
Jordan Lewis
,Paul Turner
,Benjamin Chan
,Gerard Vong
Posted: 11 December 2025
Chikungunya in 2025: From African Foci to China′s Largest Outbreak — A Global Hotspot Review
Zeyong Zheng
,Hua Ji
,Zeping Shan
,Jiangcheng Xu
,Jiarui Li
,Xueting Zhang
,Jiajia Zheng
,Shibo Jiang
,Naru Zhang
Posted: 11 December 2025
Growth of Listeria monocytogenes in Goat’s Pasteurized Milk Cheese During Maturation: Its Prediction from a Milk Model Medium
Yara Loforte
,Mariem Zanzan
,André Martinho de Almeida
,Vasco Cadavez
,Ursula Gonzales-Barron
Previous research showed that a strain of Leuconostoc mesenteroides, isolated from goat’s raw milk cheese, was effective in slowing down the growth and reducing the maximum concentration of L. monocytogenes when evaluated in a milk model; and, furthermore, that the extent of inhibition was dependent on the milk initial pH. The objectives of this study were: (1) to determine whether the growth of L. monocytogenes in goat’s pasteurized milk cheese during maturation could be approximated from growth data obtained in the milk model medium, either in monoculture or in coculture with L. mesenteroides; and if so; (2) to model a milk-to-cheese conversion factor (Cf) for L. monocytogenes growth rate. Challenge tests were conducted by inoculating L. monocytogenes in monoculture and in coculture with L. mesenteroides in goat’s pasteurized milk adjusted at initial pH levels of 5.5, 6.0 and 6.5. The process of cheesemaking went on, and cheeses were ripened at 12 ºC during 12 days. Each experimental growth curve was adjusted to a pH-driven dynamic model where the microbial maximum growth rate is a function of pH. As observed in the milk model medium, in coculture with L. mesenteroides, the optimum growth rate (μopt) of L. monocytogenes in maturing cheese was affected by the initial pH of milk: the lowest rate of 0.863 ± 0.042 day-1 was obtained at the initial pH 5.5, in comparison to 1.239 ± 0.208 and 1.038 ± 0.308 day-1 at pH 6.0 and 6.5, respectively. Regardless of the milk initial pH, L. mesenteroides did not reduce the maximum load of L. monocytogenes in maturing cheeses, as it did in the milk medium. By contrary, at the milk initial pH of 5.5, 6.0, and 6.5, L. mesenteroides was able to decrease, on average, 2.2-fold, 1.5-fold and 1.9-fold the μopt of L. monocytogenes in both milk medium and cheese, without significant differences between matrices. Following such validation in goat’s cheese, the square-root of milk-to-cheese Cf for L. monocytogenes was estimated as 0.751 (SE=0.0108), and type of culture (monoculture, coculture) was not found to affect Cf (p=0.320). In conclusion, this work validated pre-acidification of milk as an efficient strategy that, when combined with the use of a protective culture, can synergically enhance the control of L. monocytogenes in cheese.
Previous research showed that a strain of Leuconostoc mesenteroides, isolated from goat’s raw milk cheese, was effective in slowing down the growth and reducing the maximum concentration of L. monocytogenes when evaluated in a milk model; and, furthermore, that the extent of inhibition was dependent on the milk initial pH. The objectives of this study were: (1) to determine whether the growth of L. monocytogenes in goat’s pasteurized milk cheese during maturation could be approximated from growth data obtained in the milk model medium, either in monoculture or in coculture with L. mesenteroides; and if so; (2) to model a milk-to-cheese conversion factor (Cf) for L. monocytogenes growth rate. Challenge tests were conducted by inoculating L. monocytogenes in monoculture and in coculture with L. mesenteroides in goat’s pasteurized milk adjusted at initial pH levels of 5.5, 6.0 and 6.5. The process of cheesemaking went on, and cheeses were ripened at 12 ºC during 12 days. Each experimental growth curve was adjusted to a pH-driven dynamic model where the microbial maximum growth rate is a function of pH. As observed in the milk model medium, in coculture with L. mesenteroides, the optimum growth rate (μopt) of L. monocytogenes in maturing cheese was affected by the initial pH of milk: the lowest rate of 0.863 ± 0.042 day-1 was obtained at the initial pH 5.5, in comparison to 1.239 ± 0.208 and 1.038 ± 0.308 day-1 at pH 6.0 and 6.5, respectively. Regardless of the milk initial pH, L. mesenteroides did not reduce the maximum load of L. monocytogenes in maturing cheeses, as it did in the milk medium. By contrary, at the milk initial pH of 5.5, 6.0, and 6.5, L. mesenteroides was able to decrease, on average, 2.2-fold, 1.5-fold and 1.9-fold the μopt of L. monocytogenes in both milk medium and cheese, without significant differences between matrices. Following such validation in goat’s cheese, the square-root of milk-to-cheese Cf for L. monocytogenes was estimated as 0.751 (SE=0.0108), and type of culture (monoculture, coculture) was not found to affect Cf (p=0.320). In conclusion, this work validated pre-acidification of milk as an efficient strategy that, when combined with the use of a protective culture, can synergically enhance the control of L. monocytogenes in cheese.
Posted: 10 December 2025
Antifungal Potential of Diaporthe sp. Endophytes from Antillean Avocado Against Fusarium spp.: From Organic Extracts to In Silico Chitin Synthase Inhibition
Angie T. Robayo-Medina
,Katheryn Michell Camargo-Jimenez
,Felipe Victoria-Muñoz
,Wilman Delgado-Avila
,Luis Enrique Cuca
,Mónica Ávila-Murillo
Posted: 10 December 2025
Evaluating Carcinogenic and Endocrine Disrupting Potential in Women’s Hygiene and Cosmetic Formulations
Esther Antwi-Boasiako
Posted: 10 December 2025
Effects of Drying Methods on Terpene Content in Hops and Beer
Manuela Giordano
,Valentina Chiabrando
,Andrea Fasolo
,Giuseppe Zeppa
Dried hops are used in beer production for imparting bitterness and characteristic aroma. Herein, Cascade hop cones are dried using the following two methods: conventional hot-air drying at 52 °C and innovative low-temperature drying at 30 °C via heat-pump technology. The dried hops are used either as whole cones or processed into pellets for brewing. The terpenoid composition of fresh hops, dried cones, pellets and the resulting beers is analysed using headspace solid-phase microextraction coupled with gas chromatography–quadrupole mass spectrometry. Twenty-three mono- and sesqui-terpenes are identified in fresh hops, while 23–26 compounds are detected in dried hops and their corresponding beers, depending on the drying method. Beers brewed with cold-dried cones exhibit a higher concentration of terpenes, especially oxygenated terpenoids and sesqui-terpenes. By contrast, hot-dried pellets exhibit major proportion of monoterpenes and fewer sesquiterpenes. However, cold-dried pellets result in higher levels of oxygenated sesquiterpenes in the final product. These results suggest that hop-drying temperature and physical form markedly affect the aromatic profile of beer. Furthermore, variations in hop terpenoids can influence aroma development through yeast biotransformation during fermentation.
Dried hops are used in beer production for imparting bitterness and characteristic aroma. Herein, Cascade hop cones are dried using the following two methods: conventional hot-air drying at 52 °C and innovative low-temperature drying at 30 °C via heat-pump technology. The dried hops are used either as whole cones or processed into pellets for brewing. The terpenoid composition of fresh hops, dried cones, pellets and the resulting beers is analysed using headspace solid-phase microextraction coupled with gas chromatography–quadrupole mass spectrometry. Twenty-three mono- and sesqui-terpenes are identified in fresh hops, while 23–26 compounds are detected in dried hops and their corresponding beers, depending on the drying method. Beers brewed with cold-dried cones exhibit a higher concentration of terpenes, especially oxygenated terpenoids and sesqui-terpenes. By contrast, hot-dried pellets exhibit major proportion of monoterpenes and fewer sesquiterpenes. However, cold-dried pellets result in higher levels of oxygenated sesquiterpenes in the final product. These results suggest that hop-drying temperature and physical form markedly affect the aromatic profile of beer. Furthermore, variations in hop terpenoids can influence aroma development through yeast biotransformation during fermentation.
Posted: 10 December 2025
Identification and Evaluation of Subzones in Two Winegrowing Regions in Northern Greece
Theodoros Gkrimpizis
,Christina Karadimou
,Nikolaos L. Tsakiridis
,Sotirios Kechagias
,Serafeim Theocharis
,Georgios C. Zalidis
,Stefanos Koundouras
Posted: 10 December 2025
Insights into the Performance of CusF as a Solubility Tag for Recombinant Protein Expression
Igor P. Oscorbin
,Maria A. Smertina
,Maria S. Kunova
,Maxim L. Filipenko
Posted: 10 December 2025
The JARDIN Hackathon to Seek Solutions to Overcome Technical Barriers in Health Data Exchange: From the Point of Care to European Registry Networks
César Bernabé
,Daphne Wijnbergen
,Alberto Cámara
,Karolis Cremers
,Margarida Magalhães
,Daniela Vicentini Albring
,Sergi Aguiló-Castillo
,Kalia Orphanou
,Stella Tamana
,Maria Xenophontos
+9 authors
Posted: 10 December 2025
of 1,078