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Yılmaz Tuncel N. Stabilization of Rice Bran: A Review. Foods 2023; 12:foods12091924. [PMID: 37174460 PMCID: PMC10178138 DOI: 10.3390/foods12091924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/25/2023] [Accepted: 05/06/2023] [Indexed: 05/15/2023] Open
Abstract
One of the major problems in food science is meeting the demand of the world's growing population, despite environmental limitations such as climate change, water scarcity, land degradation, marine pollution, and desertification. Preventing food from going to waste and utilizing nutritive by-products as food rather than feed are easy and powerful strategies for overcoming this problem. Rice is an important staple food crop for more than half of the world's population and substantial quantities of rice bran emerge as the main by-product of rice grain milling. Usually, rice bran is used as animal feed or discarded as waste. Although it is highly nutritious and comprises many bioactive compounds with considerable health benefits, the rapid deterioration of bran limits the exploitation of the full potential of rice bran. Hydrolytic rancidity is the main obstacle to using rice bran as food, and the enzyme inactivation process, which is termed stabilization, is the only way to prevent it. This study reviews the methods of stabilizing rice bran and other rice-milling by-products comprising rice bran in the context of the efficiency of the process upon storage. The effect of the process on the components of rice bran is also discussed.
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Affiliation(s)
- Neşe Yılmaz Tuncel
- Department of Food Technology, Faculty of Applied Sciences, Onsekiz Mart University, Çanakkale 17100, Turkey
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Shaik R, Kuna A, Azam M, Tilathoo R, Kanuri M, Samala G. Effect of rice bran oil spread on the physical, sensory and fatty acid profile of cake. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:2126-2134. [PMID: 28720970 PMCID: PMC5495741 DOI: 10.1007/s13197-017-2652-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/06/2017] [Accepted: 04/18/2017] [Indexed: 12/20/2022]
Abstract
Studies were carried out to replace hydrogenated fat (HF) with rice bran oil (RBO) and two varieties of rice bran oil spread RBOS1 and RBOS2 in the preparation of cake. Physico-chemical properties, sensory properties, scanning electronic microscopic (SEM) study and fatty acid estimation with reference to trans fatty acids of cake made with control and experimental samples were studied. The best acceptable cake among the four i.e., RBOS2 cake was selected for consumer evaluation along with control (HF) cake. Results revealed that there was no significant difference in overall acceptability of cake made with HF and RBOS2. The internal structure and pore structure of RBOS2 cake was finer and smoother than the control cake as per SEM imaging. The pores within the core varied in diameter between 13.9 and 29.6 µm in control cake and between 16.9 and 58.6 µm in RBOS2 cake at 500 × magnification indicating good textural properties compared to HF cake. The fatty acids analysis results showed that the amount of total trans fatty acids (TFA) was 15.46% in HF cake, 3.56% in RBO cake, 4.54% in RBOS1 cake, and 3.78% in RBOS2 cake. The major trans fatty acids observed in all samples were elaidic acid (C18:1 trans-9) and Linolelidic acid (C18:2, trans-6). Elaidic acid was the highest in HF cake (6.64%) and the least in RBO cake (2.62%). Linolelidic acid was the highest in HF cake (8.48%) and the least in RBOS2 cake (0.91%). Trans Vaccenic acid was detected only in HF cake (0.34%). TFA content assumes significance in terms of its ill effects on the health of consumers, only if fat content is also high. Hence, consumption of the HF products might prove to be harmful, if consumed in large amounts and at higher frequencies. Therefore RBOS can be promoted as healthy fat for production of baked products.
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Affiliation(s)
- Rizwana Shaik
- Post Graduate and Research Centre, PJTS Agricultural University, Hyderabad, India
| | - Aparna Kuna
- MFPI - Quality Control Laboratory, PJTS Agricultural University, Hyderabad, India
| | - Mohibbe Azam
- Indian Institute of Rice Research, Hyderabad, India
| | - Ram Tilathoo
- Indian Institute of Rice Research, Hyderabad, India
| | - Manorama Kanuri
- MFPI - Quality Control Laboratory, PJTS Agricultural University, Hyderabad, India
| | - Geetha Samala
- Post Graduate and Research Centre, PJTS Agricultural University, Hyderabad, India
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Bakota EL, Winkler-Moser JK. Differences in antioxidant activity between two rice protein concentrates in an oil-in-water emulsion. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600421] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Erica L. Bakota
- United States Department of Agriculture; Agricultural Research Service; National Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL USA
| | - Jill K. Winkler-Moser
- United States Department of Agriculture; Agricultural Research Service; National Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL USA
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Izadi Z, Nasirpour A, Garoosi GA, Tamjidi F. Rheological and physical properties of yogurt enriched with phytosterol during storage. Journal of Food Science and Technology 2014; 52:5341-6. [PMID: 26243963 DOI: 10.1007/s13197-014-1593-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/06/2013] [Accepted: 09/29/2014] [Indexed: 10/24/2022]
Abstract
Phytosterols enriched products are innovative types of functional foods, in which dairy products, like low fat yogurt are ideal vehicles for this functional component. In this study, phytosterol dispersions were prepared using an oil/water (O/W) emulsion. The emulsion was added to yogurt milk. pH, titratable acidity (TA), syneresis, firmness and apparent viscosity of enriched yogurt were determined during storage. Moreover, phytosterols distribution in different parts of enriched yogurt was studied. Results indicated that in enriched yogurt, apparent viscosity and syneresis were lower and firmness was higher compared to the control. Addition of phytosterol to the yogurt had significant effect on acidity. Distribution of phytosterols in different parts of one sample was not uniform. Sensory results showed that there was no significant difference between enriched and control on texture, appearance, flavor and overall acceptance.
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Affiliation(s)
- Zahra Izadi
- Young Researcher Club, Shahrekord Branch, Islamic Azad University, Shahrekord, Islamic Republic of Iran ; Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran
| | - Ali Nasirpour
- Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran
| | - Ghasemali Ali Garoosi
- Department of Agricultural Biotechnology, Faculty of Engineering, Imam Khomeini International University (IKIU), Qazvin, Islamic Republic of Iran
| | - Fardin Tamjidi
- College of Agriculture, University of Kurdistan, Sanandaj, 66177-15175 Iran
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Bakota EL, Winkler‐Moser JK, Liu SX. Evaluation of a rice bran oil‐derived spread as a functional ingredient. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300259] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Erica L. Bakota
- United States Department of AgricultureAgricultural Research Service, National Center for Agricultural Utilization ResearchFunctional Foods ResearchPeoriaILUSA
| | - Jill K. Winkler‐Moser
- United States Department of AgricultureAgricultural Research Service, National Center for Agricultural Utilization ResearchFunctional Foods ResearchPeoriaILUSA
| | - Sean X. Liu
- United States Department of AgricultureAgricultural Research Service, National Center for Agricultural Utilization ResearchFunctional Foods ResearchPeoriaILUSA
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Moodley R, Koorbanally NA, Shahidul Islam M, Jonnalagadda SB. Structure and antioxidant activity of phenolic compounds isolated from the edible fruits and stem bark of Harpephyllum caffrum. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2014; 49:938-944. [PMID: 25310809 DOI: 10.1080/03601234.2014.951578] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Antioxidant activity in edible fruits is an important characteristic in the choice of fruits for human consumption, and has profound influence on nutrition and health. Two pharmacologically active triterpenoids, β-sitosterol and lupeol, and the powerful flavan-3-ol antioxidant, (+)-catechin, were isolated from the edible fruits of Harpephyllum caffrum while a mixture of cardanols, an alkyl p-coumaric acid ester, and (+)-catechin were isolated from the stem bark. This is the first report of these compounds being isolated from this plant. The antioxidant capacity of (+)-catechin was higher than the other isolated compounds as well as the known antioxidant, ascorbic acid.
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Affiliation(s)
- Roshila Moodley
- a School of Chemistry and Physics , University of KwaZulu-Natal (UKZN) , Durban , South Africa
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Bakota EL, Winkler‐Moser JK, Hwang H, Bowman MJ, Palmquist DE, Liu SX. Solvent fractionation of rice bran oil to produce a spreadable rice bran product. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200355] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Erica L. Bakota
- Functional Foods ResearchUnited States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization ResearchPeoria, IL
| | - Jill K. Winkler‐Moser
- Functional Foods ResearchUnited States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization ResearchPeoria, IL
| | - Hong‐Sik Hwang
- Functional Foods ResearchUnited States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization ResearchPeoria, IL
| | - Michael J. Bowman
- Bioenergy ResearchUnited States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization ResearchPeoria, IL
| | - Debra E. Palmquist
- Midwest AreaUnited States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization ResearchPeoria, IL
| | - Sean X. Liu
- Functional Foods ResearchUnited States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization ResearchPeoria, IL
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Kim HW, Kim JB, Shanmugavelan P, Kim SN, Cho YS, Kim HR, Lee JT, Jeon WT, Lee DJ. Evaluation of γ-oryzanol content and composition from the grains of pigmented rice-germplasms by LC-DAD-ESI/MS. BMC Res Notes 2013; 6:149. [PMID: 23587158 PMCID: PMC3662576 DOI: 10.1186/1756-0500-6-149] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2012] [Accepted: 04/09/2013] [Indexed: 11/10/2022] Open
Abstract
Background Rice is the staple food and one of the world’s three major grain crops. Rice contains more than 100 bioactive substances including phytic acid, isovitexin, γ-oryzanol, phytosterols, octacosanol, squalene, γ-aminobutyric acid (GABA), tocopherol, tocotrienol derivatives, etc. Out of them, γ-oryzanol is known to have important biological profile such as anti-oxidants, inhibitor of cholesterol oxidation, reduce serum cholesterol levels in animals, effective in the treatment of inflammatory diseases, inhibit tumor growth, reduce blood pressure and promotes food storage stability when used as a food additive, etc. Hence in the present investigation, we aimed to evaluate the content and composition of γ-oryzanol from pigmented rice germplasms using a liquid chromatography with diode array detection and electrospray ionization-mass spectrometry (LC-DAD-ESI/MS). Findings In the present study, 33 exotic pigmented rice accessions (red, white and purple) have been evaluated. Among them, the contents of γ-oryzanol varied from 3.5 to 21.0Âmg/100Âg with a mean of 11.2Âmg/100Âg. A total of ten components of γ-oryzanol including ∆7-stigmastenyl ferulate were identified of which, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, campesteryl ferulate and sitosteryl ferulate were identified as the major components. The mean proportions of steryl ferulates were in the descending order of 24-methylenecycloartanyl ferulate > cycloartenyl ferulate > campesteryl ferulate > sitosteryl ferulate > ∆7-campestenyl ferulate > campestanyl ferulate > sitostanyl ferulate > ∆7-stigmastenyl ferulate > stigamsteryl ferulate > ∆7-sitostenyl ferulate. Almost 11 accessions (33%) showed higher content than the control rice Chucheongbyeo and higher proportions ranged from 10 to 15Âmg/100Âg. Interestingly, the red rice accession Liberian Coll. B11/B-11 (21.0Âmg/100Âg) showed higher content γ-oryzanol than control rice Jeokjinjubyeo (19.1Âmg/100Âg) and the purple rice accession Padi Adong Dumarat, Mardi No.4376 (20.3Âmg/100Âg) showed a similar content with control rice Heugjinjubyeo (21.4Âmg/100Âg). Conclusions Most of analyzed rice accessions were found to possess higher contents of γ-oryzanol than the control rice, Chucheongbyeo. In particular, the red accessions showed highest content than the white and purple accessions. The content and composition of γ-oryzanol in 33 exotic pigmented rice accessions have been evaluated and compared significantly by the present investigation.
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Affiliation(s)
- Heon Woong Kim
- Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration, Suwon 441-883, Republic of Korea
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Izadi Z, Nasirpour A, Garousi G. Optimization of Phytosterols Dispersion in an Oil/Water Emulsion Using Mixture Design Approach. J DISPER SCI TECHNOL 2012. [DOI: 10.1080/01932691.2011.646599] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Determination of phenolic acids in Korean rice (Oryza sativa L.) cultivars using gas chromatography-time-of-flight mass spectrometry. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0149-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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Zhang H, Yokoyama WH, Zhang H. Concentration-dependent displacement of cholesterol in micelles by hydrophobic rice bran protein hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1395-1401. [PMID: 22083811 DOI: 10.1002/jsfa.4713] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2011] [Revised: 09/07/2011] [Accepted: 09/17/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Rice bran, containing about 100-150 g kg(-1) protein, is a by-product of rice milling that has only become an available ingredient in recent years owing to the centralisation of rice milling. Rice bran, but not its protein fraction or hydrolysates, has been shown to have a hypocholesterolaemic effect. Peptides from soy, milk and other foods have been proposed to have hypocholesterolaemic effects based on their ability to lower cholesterol solubility in bile acid/phosphotidyl choline micelles. RESULTS Rice bran protein hydrolysates (RBPHs) were prepared and investigated for their potential to lower cholesterol concentration in micelles. The RBPHs were produced by digestion using four different peptidases, alcalase 2.4L(®), neutrase 0.8L(®), papaya latex papain and porcine pancreas trypsin, and then fractionated by hydrophobicity using styrene/divinylbeneze resins. Alcalase 2.4L(®) produced the highest degree of hydrolysis, and the resulting hydrolysates had the highest micellar cholesterol inhibition ability in an in vitro hypocholesterolaemic test. The adsorption dynamics of four different macroporous resins, DA201-C, Sepabeads SP207 and SP825 and Diaion HP20, were determined using the Langmuir isotherm model. DA201-C had the highest adsorption capacity with an equilibrium concentration of 220 mg g(-1). The hydrolysates eluted with 25, 50, 75 and 95% (v/v) ethanol lowered the micellar cholesterol concentration by 11.88, 14.76, 19.37 and 7.56% respectively. CONCLUSION A hydrophobic fraction of RBPH had the highest inhibitory activity on micellar cholesterol, which suggests that it may have hypocholesterolaemic properties.
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Affiliation(s)
- Huijuan Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
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De P, Baltas M, Lamoral-Theys D, Bruyère C, Kiss R, Bedos-Belval F, Saffon N. Synthesis and anticancer activity evaluation of 2(4-alkoxyphenyl)cyclopropyl hydrazides and triazolo phthalazines. Bioorg Med Chem 2010; 18:2537-48. [DOI: 10.1016/j.bmc.2010.02.041] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2009] [Revised: 02/16/2010] [Accepted: 02/21/2010] [Indexed: 11/25/2022]
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Gonçalves S, Maria AV, Silva-Herdade AS, Martins e Silva J, Saldanha C. Milk enriched with phytosterols reduces plasma cholesterol levels in healthy and hypercholesterolemic subjects. Nutr Res 2007. [DOI: 10.1016/j.nutres.2007.03.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Miller A, Engel KH. Content of gamma-oryzanol and composition of steryl ferulates in brown rice (Oryza sativa L.) of European origin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:8127-33. [PMID: 17032019 DOI: 10.1021/jf061688n] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
The content of gamma-oryzanol and the composition of steryl ferulates were determined in brown rice of European origin using on-line coupled liquid chromatography-gas chromatography (LC-GC). Analysis of 30 brown rice samples of various cultivars, grown at different sites and in different seasons, revealed the gamma-oryzanol content to range from 26 to 63 mg/100 g. Cycloartenyl ferulate and 24-methylenecycloartanyl ferulate were the major components of gamma-oryzanol followed by campesteryl ferulate, campestanyl ferulate, and beta-sitosteryl ferulate. The proportions of individual steryl ferulates exhibited enormous variability. However, irrespectively of the great variations observed for single steryl ferulates, the proportions of the sum of 4,4'-dimethylsteryl ferulates (cycloartenyl ferulate, 24-methylenecycloartanyl ferulate) and the sum of 4-desmethylsteryl ferulates (campesteryl ferulate, campestanyl ferulate, and beta-sitosteryl ferulate) were rather constant. The significant natural variability observed for gamma-oryzanol content and composition of steryl ferulates were shown to be influenced by environmental conditions but not by the degree of maturity of rice grains.
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Affiliation(s)
- Andreas Miller
- Technische Universität München, Lehrstuhl für Allgemeine Lebensmitteltechnologie, Am Forum 2, D-85350 Freising-Weihenstephan, Germany
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Lapeyre C, Delomenède M, Bedos-Belval F, Duran H, Nègre-Salvayre A, Baltas M. Design, synthesis, and evaluation of pharmacological properties of cinnamic derivatives as antiatherogenic agents. J Med Chem 2006; 48:8115-24. [PMID: 16366593 DOI: 10.1021/jm050454c] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
A series of cinnamic and phosphonocinnamic derivatives have been synthesized and their ability to inhibit cell-mediated LDL oxidation and oxidized LDL-induced cytotoxicity was investigated. Electron-donating substituents surrounding the necessary 4-OH group of the aromatic ring showed the best results. Among the different series tested, amide 1, thioester 5c, phosphonoester 7c, and the fluorophosphonocinnamic analogue 12c exhibited a potent inhibitory effect against LDL oxidation (and subsequent toxicity) mediated by cultured human microvascular endothelial cells (HMEC-1), with an efficacy comparable to that observed with probucol. Beside this indirect protective effect, these compounds exhibited a direct protective effect against the toxicity of previously oxidized LDL in HMEC-1. These data suggest that the newly synthesized cinnamic compounds should protect against early events (cell-mediated LDL oxidation) occurring within the vascular wall in atherosclerosis.
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Affiliation(s)
- Caroline Lapeyre
- Laboratoire de Synthèse et Physico-Chimie de Molécules d'Intérêt Biologique, Université Paul Sabatier, 118, Route de Narbonne, F-31062 Toulouse Cedex 4, France
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