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Shaima AF, Mohd Yasin NH, Ibrahim N, Takriff MS, Gunasekaran D, Ismaeel MY. Unveiling antimicrobial activity of microalgae Chlorella sorokiniana (UKM2), Chlorella sp. (UKM8) and Scenedesmus sp. (UKM9). Saudi J Biol Sci 2022; 29:1043-1052. [PMID: 35197773 PMCID: PMC8848016 DOI: 10.1016/j.sjbs.2021.09.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 09/21/2021] [Accepted: 09/25/2021] [Indexed: 12/23/2022] Open
Abstract
Microalgae represent promising sources of bioactive compounds for pharmaceutical and industrial applications. The emergence of antibiotic resistant bacteria leads to the need to explore new cost-effective, safe, and potent bioactive compounds from the microalgae. This study aimed to investigate the potential of local microalgae for their antimicrobial properties and bioactive compounds. Three local microalgae namely Chlorella sorokiniana (UKM2), Chlorella sp. UKM8, and Scenedesmus sp. UKM9 biomass methanol extracts (ME) were prepared and tested against Gram-positive and Gram-negative bacteria. Chlorella sp. UKM8-ME showed the highest antibacterial activity. UKM8-ME minimum inhibitory concentrations were in the range of 0.312 to 6.25 mg/mL. Cytotoxicity evaluation using MTT assay showed that the microalgae methanolic extracts did not exhibit cytotoxicity against Vero-cells. The UKM8-ME was mainly containing 28 compounds from the Gas Chromatography-Mass Spectrometry (GC–MS) analysis. Major compounds of UKM8-ME included phenol (18.5%), hexadecanoic acid (18.25%), phytol (14.43%), 9,12-octadecadienoic acid (13.69%), and bicyclo[3.1.1]heptane (7.23%), which have been previously described to possess antimicrobial activity. Hence, Chlorella sp. (UKM8) methanol extracts showed promising antibacterial activity. More comprehensive studies are required to purify these antimicrobial compounds and develop our understanding on their mechanism in UKM8-ME to unleash their specific potential.
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Comparison of high and low trans-fatty acid consumers: analyses of UK National Diet and Nutrition Surveys before and after product reformulation. Public Health Nutr 2017; 21:465-479. [PMID: 29157320 DOI: 10.1017/s1368980017002877] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
OBJECTIVE The WHO encourages the virtual elimination of artificial trans-fatty acids (TFA), which increase CHD risk. Our UK analysis explores whether voluntary reformulation results in differential TFA intakes among socio-economic groups by determining characteristics of high TFA consumers before and after product reformulation. DESIGN Food intake was collected by 7d weighed records pre-reformulation and 4d diaries post-reformulation. Sociodemographic characteristics of TFA consumers above the WHO limit, and of the top 10 % of TFA consumers as a percentage food energy, were compared with those of lower TFA consumers. Multivariate logistic regression determined independent socio-economic predictors of being a top 10 % consumer. SUBJECTS UK National Diet and Nutrition Surveys (NDNS) for adults aged 19-64 years pre-reformulation (2000/01; N 1724) and post-reformulation (2010/11-2011/12; N 848). RESULTS Post-reformulation 2·5 % of adults exceeded the WHO limit, v. 57 % pre-reformulation. In unadjusted analyses, high TFA consumption was associated with lower income, lower education and long-term illness/disability pre- but not post-reformulation. In adjusted pre-reformulation analyses, degree holders were half as likely as those without qualifications to be top 10 % consumers (OR=0·51; 95 % CI 0·28, 0·92). In adjusted post-reformulation analyses, those with higher income were 2·5-3·3 times more likely to be top 10 % consumers than lowest income households. Pre-reformulation, high consumers consumed more foods containing artificial TFA, whereas ruminant TFA were more prominent post-reformulation. CONCLUSIONS High TFA consumption was associated with socio-economic disadvantage pre-reformulation, but evidence of this is less clear post-reformulation. Voluntary reformulation appeared effective in reducing TFA content in many UK products with mixed effects on dietary inequalities relating to income and education.
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Salas JJ, Bootello MA, Garcés R, Martínez-Force E. Effect of the distribution of saturated fatty acids in the melting and crystallization profiles of high-oleic high-stearic oils. GRASAS Y ACEITES 2016. [DOI: 10.3989/gya.0441161] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Downs SM, Marie Thow A, Ghosh-Jerath S, Leeder SR. Aligning food-processing policies to promote healthier fat consumption in India. Health Promot Int 2014; 30:595-605. [PMID: 24399031 DOI: 10.1093/heapro/dat094] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
India is undergoing a shift in consumption from traditional foods to processed foods high in sugar, salt and fat. Partially hydrogenated vegetable oils (PHVOs) high in trans-fat are often used in processed foods in India given their low cost and extended shelf life. The World Health Organization has called for the elimination of PHVOs from the global food supply and recommends their replacement with polyunsaturated fat to maximize health benefits. This study examined barriers to replacing industrially produced trans-fat in the Indian food supply and systematically identified potential policy solutions to assist the government in encouraging its removal and replacement with healthier polyunsaturated fat. A combination of food supply chain analysis and semi-structured interviews with key stakeholders was conducted. The main barriers faced by the food-processing sector in terms of reducing use of trans-fat and replacing it with healthier oils in India were the low availability and high cost of oils high in polyunsaturated fats leading to a reliance on palm oil (high in saturated fat) and the low use of those healthier oils in product reformulation. Improved integration between farmers and processors, investment in technology and pricing strategies to incentivize use of healthier oils for product reformulation were identified as policy options. Food processors have trouble accessing sufficient affordable healthy oils for product reformulation, but existing incentives aimed at supporting food processing could be tweaked to ensure a greater supply of healthy oils with the potential to improve population health.
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Affiliation(s)
- Shauna M Downs
- Menzies Centre for Health Policy, University of Sydney, Sydney, Australia
| | - Anne Marie Thow
- Menzies Centre for Health Policy, University of Sydney, Sydney, Australia
| | - Suparna Ghosh-Jerath
- Public Health Foundation of India, Indian Institute of Public Health (Delhi), Delhi, India
| | - Stephen R Leeder
- Menzies Centre for Health Policy, University of Sydney, Sydney, Australia
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Downs SM, Gupta V, Ghosh-Jerath S, Lock K, Thow AM, Singh A. Reformulating partially hydrogenated vegetable oils to maximise health gains in India: is it feasible and will it meet consumer demand? BMC Public Health 2013; 13:1139. [PMID: 24308642 PMCID: PMC3878993 DOI: 10.1186/1471-2458-13-1139] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2013] [Accepted: 11/27/2013] [Indexed: 11/16/2022] Open
Abstract
Background The consumption of partially hydrogenated vegetable oils (PHVOs) high in trans fat is associated with an increased risk of cardiovascular disease and other non-communicable diseases. In response to high intakes of PHVOs, the Indian government has proposed regulation to set limits on the amount of trans fat permissible in PHVOs. Global recommendations are to replace PHVOs with polyunsaturated fatty acids (PUFAs) in order to optimise health benefits; however, little is known about the practicalities of implementation in low-income settings. The aim of this study was to examine the technical and economic feasibility of reducing trans fat in PHVOs and reformulating it using healthier fats. Methods Thirteen semi-structured interviews were conducted with manufacturers and technical experts of PHVOs in India. Data were open-coded and organised according to key themes. Results Interviewees indicated that reformulating PHVOs was both economically and technically feasible provided that trans fat regulation takes account of the food technology challenges associated with product reformulation. However, there will be challenges in maintaining the physical properties that consumers prefer while reducing the trans fat in PHVOs. The availability of input oils was not seen to be a problem because of the low cost and high availability of imported palm oil, which was the input oil of choice for industry. Most interviewees were not concerned about the potential increase in saturated fat associated with increased use of palm oil and were not planning to use PUFAs in product reformulation. Interviewees indicated that many smaller manufacturers would not have sufficient capacity to reformulate products to reduce trans fat. Conclusions Reformulating PHVOs to reduce trans fat in India is feasible; however, a collision course exists where the public health goal to replace PHVOs with PUFA are opposed to the goals of industry to produce a cheap alternative product that meets consumer preferences. Ensuring that product reformulation is done in a way that maximises health benefits will require shifts in knowledge and subsequent demand of products, decreased reliance on palm oil, investment in research and development and increased capacity for smaller manufacturers.
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Affiliation(s)
| | | | | | | | | | - Archna Singh
- Indian Institute for Public Health (Delhi), Public Health Foundation of India, Plot No, 34, Sector - 44, Institutional Area, Gurgaon 122002, Haryana, India.
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Dey T. WITHDRAWN: Cellulosic oleogel as trans-fat substitute: Viscoelastic and structural properties. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.07.015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Dey T. Viscoelastic and Structural Properties of Cellulosic Oleogels. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.631246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Menaa F, Menaa A, Tréton J, Menaa B. Technological Approaches to Minimize IndustrialTransFatty Acids in Foods. J Food Sci 2013; 78:R377-86. [DOI: 10.1111/1750-3841.12055] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2012] [Accepted: 12/18/2012] [Indexed: 11/30/2022]
Affiliation(s)
- Farid Menaa
- Dept. of Food Sciences and Technology; Fluorotronics, Inc.; 2453 Cades Way, Bldg C; San Diego; CA; 92081; U.S.A
| | - Abder Menaa
- Centre Médical des Guittières, Dept. of Clinical Nutrition; 04 rue des Guittières; Saint-Philbert de Grand Lieu; 44310; France
| | - Jacques Tréton
- Univ. Paris V-René Descartes, UMRS INSERM U872, Centre de Recherches des Cordeliers; 15 rue de l'Ecole de Medicine; Paris; 75006; France
| | - Bouzid Menaa
- Dept. of Food Sciences and Technology; Fluorotronics, Inc.; 2453 Cades Way, Bldg C; San Diego; CA; 92081; U.S.A
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Zoué LT, Bédikou ME, Faulet BM, Gonnety JT, Niamké SL. Characterisation of a highly saturated Irvingia gabonensis seed kernel oil with unusual linolenic acid content. FOOD SCI TECHNOL INT 2013; 19:79-87. [PMID: 23345325 DOI: 10.1177/1082013212442190] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The search for new sources of oil with improved characteristics has focused our attention on the characterisation of Irvingia gabonensis seed kernel oil. Physicochemical analysis have revealed the following assets: refractive index (1.42 ± 0.00), free fatty acids (2.3 ± 0.8%), peroxide value (3.33 ± 0.57 meq O(2)/kg), iodine value (32.43 ± 1.22 g I(2)/100 g), saponification value (233.75 ± 2.60 mg KOH/g), unsaponifiable matter (1.5 ± 0.02%), carotenoids (63 ± 0.01 mg β-carotene/100 g) and phospholipids (2.1 ± 0.01%). Absorbance of this oil decreased abruptly in the range of UV-B and UV-A wavelengths. Gas chromatography analysis showed that the major fatty acids were saturated, being mainly composed of lauric (C12:0, 39.35 ± 0.01%) and myristic acids (C14:0, 20.54 ± 0.01%). Nevertheless, an unusually high amount (6.44 ± 0.02%) of linolenic acid was also noted. Mass spectrometer analysis of volatile compounds highlighted the presence of various aromatic and aliphatic organic compounds. I. gabonensis seed kernel oil also showed oxidative stability at 60 °C after 12 days of storage with maximum peroxide value of 34.66 meq O(2)/kg. In view of these interesting characteristics, I. gabonensis seed kernel could be used as an alternative source of oil for lipid industries.
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Affiliation(s)
- Lessoy T Zoué
- Laboratoire de Biotechnologies, Filière Biochimie-Microbiologie de l'Unité de Formation et de Recherche en Biosciences de l'Université de Cocody-Abidjan, Côte d'Ivoire.
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Plaza M, Santoyo S, Jaime L, Avalo B, Cifuentes A, Reglero G, García-Blairsy Reina G, Señoráns FJ, Ibáñez E. Comprehensive characterization of the functional activities of pressurized liquid and ultrasound-assisted extracts from Chlorella vulgaris. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.09.024] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Junior II, Sutili FK, Leite SG, Miranda LSDM, Leal IC, de Souza RO. DoE oriented reaction optimization on the lipase-catalyzed monostearin synthesis. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.molcatb.2011.07.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Long-term effects of high lipid and high energy diet on serum lipid, brain fatty acid composition, and memory and learning ability in mice. Int J Dev Neurosci 2009; 28:271-6. [PMID: 20015474 DOI: 10.1016/j.ijdevneu.2009.12.001] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2009] [Revised: 11/15/2009] [Accepted: 12/07/2009] [Indexed: 02/02/2023] Open
Abstract
OBJECTIVE It is well known that high lipid and high energy diet is harmful to health. But the different effects of high lipid diet composed of either saturated fatty acids or unsaturated fatty acids have not been distinguished. METHOD Eighteen pregnant C57BL/6j (22-25g) mice were randomly divided into three groups of six each and fed with chow or high lipid diet composed of either flaxseed oil (chow diet 84%, cholesterol 0.2%, flaxseed oil 15.8%) or lard fat (chow diet 84%, cholesterol 0.2%, lard fat 15.8%). After weaning, the offspring were fed the same diet as their mothers were fed during the experiment, and their spatial memory and learning ability were evaluated by Morris water maze when they were 8 weeks old. Next, the blood and tissues were sampled when they were 9 weeks old. Serum lipids were determined using kits, and brain fatty acids were measured using a gas chromatograph. RESULTS Compared to chow diet (control), high flaxseed oil diet (HFO) increased high density lipoprotein cholesterol level (HDL-C) in the mothers but not in offspring; high lard fat diet (HLF) increased serum total cholesterol level (TC) and low density lipoprotein cholesterol level (LDL-C) both in mothers and offspring. Brain fatty acids profile was altered by HLF compared with chow diet. Polyunsaturated fatty acids and long-chain polyunsaturated fatty acids content were significantly lower in the HLF group than in the control group, but saturated fatty acids content were significantly higher in HLF group than those in control group. The changed fatty acids composition affected the spatial memory and learning ability of adult offspring. CONCLUSIONS A long-term high lard diet increased offspring serum TC and LDL-C levels and affected the brain's fatty acid composition, and memory and learning ability. The polyunsaturated fatty acid content of the brain may be correlated with serum cholesterol levels.
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Rush JW, Jantzi PS, Dupak K, Idziak SH, Marangoni AG. Acute metabolic responses to butter, margarine, and a monoglyceride gel-structured spread. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.04.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Cicero AFG, D’Addato S, Fiorito A, Poli A, Gaddi AV. Plasma lipid effects of corn oil and extra-virgin olive oil in hypercholesterolaemic subjects: a randomised, controlled trial. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2009. [DOI: 10.1007/s12349-008-0028-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Rush JW, Jantzi PS, Dupak K, Idziak SH, Marangoni AG. Effect of food preparation on the structure and metabolic responses to a monostearin–oil–water gel-based spread. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.07.017] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Lichtenstein AH, Matthan NR, Jalbert SM, Resteghini NA, Schaefer EJ, Ausman LM. Novel soybean oils with different fatty acid profiles alter cardiovascular disease risk factors in moderately hyperlipidemic subjects. Am J Clin Nutr 2006; 84:497-504. [PMID: 16960162 DOI: 10.1093/ajcn/84.3.497] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND A variety of soybean oils were developed with improved oxidative stability and functional characteristics for use as alternatives to partially hydrogenated fat. OBJECTIVE The objective was to assess the effect of selectively bred and genetically modified soybean oils with altered fatty acid profiles, relative to common soybean and partially hydrogenated soybean oils, on cardiovascular disease risk factors. DESIGN Thirty subjects (16 women and 14 men) aged >50 y with LDL-cholesterol concentrations >130 mg/dL at screening consumed 5 experimental diets in random order for 35 d each. Diets contained the same foods and provided 30% of energy as fat, of which two-thirds was either soybean oil (SO), low-saturated fatty acid soybean oil (LoSFA-SO), high-oleic acid soybean oil (HiOleic-SO), low-alpha-linolenic acid soybean oil (LoALA-SO), or partially hydrogenated soybean oil (Hydrog-SO). RESULTS Plasma phospholipid patterns reflected the predominant fat in the diet. LDL-cholesterol concentrations were 3.66 +/- 0.67(b), 3.53 +/- 0.77(b), 3.70 +/- 0.66(b), 3.71 +/- 0.64(a,b), and 3.92 +/- 0.70(a) mol/L; HDL-cholesterol concentrations were 1.32 +/- 0.32(a,b), 1.32 +/- 0.35(b), 1.36 +/- 0.33(a), 1.32 +/- 0.33(b), and 1.32 +/- 0.32(a,b) mol/L for the SO, LoSFA-SO, HiOleic-SO, LoALA-SO, and Hydrog-SO diets, respectively (values with different superscript letters are significantly different, P < 0.05). No significant effects were observed on VLDL-cholesterol, triacylglycerol, lipoprotein(a), and C-reactive protein concentrations or on ratios of LDL cholesterol to apolipoprotein B (apo B) and HDL cholesterol to apo A-I. Total cholesterol:HDL cholesterol was lower after subjects consumed the unhydrogenated soybean oils than after they consumed the Hydrog-SO diet. CONCLUSIONS All varieties of soybean oils resulted in more favorable lipoprotein profiles than did the partially hydrogenated form. These soybean oils may provide a viable option for reformulation of products to reduce the content of trans fatty acids.
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Affiliation(s)
- Alice H Lichtenstein
- Cardiovascular Nutrition Laboratory and the Lipid Metabolism Laboratory, Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA.
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Tarrago-Trani MT, Phillips KM, Lemar LE, Holden JM. New and Existing Oils and Fats Used in Products with Reduced Trans-Fatty Acid Content. ACTA ACUST UNITED AC 2006; 106:867-80. [PMID: 16720128 DOI: 10.1016/j.jada.2006.03.010] [Citation(s) in RCA: 109] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2005] [Indexed: 10/24/2022]
Abstract
The US Food and Drug Administration's final ruling on trans-fatty acid labeling issued in 2003 has caused a rapid transformation in the fat and oil industries. Novel ingredients and improved technologies are emerging to replace partially hydrogenated fats in foods. We present an overview of the structure and formation of trans fatty acids in foods, and a comprehensive review of the newly formulated products and current procedures practiced by the edible oil industry to reduce or eliminate trans fatty acids in response to the Food and Drug Administration's regulations mandating trans fat labeling of foods.
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Affiliation(s)
- Maria Teresa Tarrago-Trani
- Department of Biochemistry, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
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