Youn Young Shim

Flaxseed (Linum usitatissimum L.) is an oilseed used in industrial and natural health products. Flaxseed accumulates many biologically active compounds and elements including linolenic acid, linoleic acid, lignans, cyclic peptides, polysaccharides, alkaloids, cyanogenic glycosides, and cadmium. Most biological and clinical studies of flaxseed have focused on extracts containing α-linolenic acid or lignan. Other flaxseed compounds have received less attention and their activity is not well descri

Summary Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded. However, this solution is now widely used by the vegan community as an egg replacement that adds texture to food products, such as mayonnaise, pudding, ice cream and baked goods. Sponge cake was prepared with either egg white or aquafaba derived from ten different brands of canned chickpea and the texture and colour were compared. Aquafaba obtained from each chickpea can produced foam which dif

Composition And Properties Of Aquafaba Water Recovered From Commercially Canned Chickpeas. JoVE publishes peer-reviewed scientific video protocols to accelerate biological, medical, chemical and physical research. Watch our scientific video articles. JoVE is the world-leading producer and provider of science videos with the mission to improve scientific research, scientific journals, and education. Millions of scientists, educators and students at thousands of universities, colleges, hospitals a

Flaxseed gum (FG) is a by-product of flax (<i>Linum usitatissimum</i> L.) meal production that is useful as a food thickener, emulsifier, and foaming agent. FG is typically recovered by hot-water extraction from flaxseed hull or whole seed. However, FG includes complex polymer structures that contain bioactive compounds. Therefore, extraction temperature can play an important role in determining its functional properties, solution appearance, and solution stability during storage. These characte

Orbitides are short (5-11 amino acid residue), ribosomally synthesized homodetic plant cyclic peptides characterized by N-to-C amide bonds rather than disulfide bonds. Orbitides can be discovered using mass spectrometry of plant extracts or by identifying DNA sequences coding for the precursor protein. The number of orbitides that have been characterized to date, by a number of different research groups, is modest. The nomenclatural system currently used for the Type VI cyclic peptides has been

Flaxseed (<i>Linum usitatissimum</i> L.) has been associated with numerous health benefits. The flax plant synthesizes an array of biologically active compounds including peptides or linusorbs (LOs, <i>a.k.a</i>., cyclolinopeptides), lignans, soluble dietary fiber and omega-3 fatty acids. The LOs arise from post-translational modification of four or more ribosome-derived precursors. These compounds exhibit an array of biological activities, including suppression of T-cell proliferation, excessiv

Summary Flaxseed gum ( FG ) was prepared from six Canadian flaxseed ( Linum usitatissimum L.) cultivars. Yield, neutral sugar content, acidic sugar content and protein content varied significantly among cultivar FG extracts. Zeta potential (−16.4 to −27.4 mV ) and rheological properties of solution were cultivar dependent. Solutions prepared with CDC Glas FG had the highest viscosity (2.984 Pa•s), while CDC Sorrel produced the lowest (0.048 Pa•s). FG solutions exhibited pseudoplastic shear‐thinn

Summary Carboxymethyl ether moieties were introduced to flaxseed ( Linum usitatissimum L.) gum ( FG ) by reacting gum with monochloroacetic acid ( MCA ). Effects of ether forming reaction conditions, temperature, Na OH concentration and molar ratio of FG (anhydroxylose equivalent) to MCA , on the degree of substitution ( DS ) were investigated. Treatment at 70 °C, with 7.0 m Na OH , and molar ratio of MCA to FG of 10:1 over 3 h produced a polysaccharide with a DS of 0.824 ± 0.012. Both surface m

Lactic acid bacteria present in Kimchi, such as <i>Leuconostoc mesenteroides</i> (Lm), <i>Latilactobacillus curvatus</i> (Lc), and <i>Lactiplantibacillus plantarum</i> (Lp) produce extracellular vesicles (ECVs) that modulate immune responses. The ECVs of probiotic Kimchi bacteria are abbreviated as LmV, LcV, and LpV. Treatment of macrophages (RAW264.7) with ECVs (LmV, LcV, and LpV) increased the production of nitric oxide (NO), tumor necrosis factor (TNF)-α, and interleukin-6 (IL-6). Immunostimu

The substitution of animal-based foods (meat, eggs, and milk) with plant-based products can increase the global food supply. Recently, pulse cooking water (<i>a.k.a.</i> aquafaba) was described as a cost-effective alternative to the egg in gluten-free, vegan cooking and baking applications. Aquafaba (AQ) forms stable edible foams and emulsions with functional properties that are like those produced by whole egg and egg white. However, the functional ingredients of AQ are usually discarded during

Abstract Trimethylolpropane (TMP) esters are synthesized from fatty acid methyl esters (FAMEs) and TMP to produce a fluid with properties suitable for use as a lubricant base oil, exhibiting good stability, and low‐temperature performances. In this study, triacylglyceride (TAG) molecules are modified to produce FAME and then linked to TMP. Initially, vegetable oil is transesterified with excess methanol, and potassium hydroxide to produce crude FAME. The FAMEs are then refined and further transe