Gangneung-Wonju National University

Porphyromonas gulae has emerged as a notable pathogen in canine periodontal disease, akin to Porphyromonas gingivalis in human periodontitis. This review examines the initial isolation, phylogenetic analysis, habitat, host range, relationships with host health status and age, and key pathogenic determinants, including fimbriae, proteases, citrullinating enzyme, and lipopolysaccharide. Control strategies discussed include polyphosphate to disrupt haeme/iron utilization, clindamycin with interferon alpha to reduce bacterial load and enhance the immune response, and a protease inhibitor. Further research is needed to understand strain-level diversity of virulence factors and interactions between P. gulae and other oral bacteria, particularly Fusobacterium nucleatum, a common pathogen in both dogs and humans. The potential for interspecies transmission between dogs and humans warrants further research into these interactions. Extensive in vivo studies across various breeds are crucial to validate the effectiveness of proposed treatment strategies. This review emphasizes P. gulae's role in periodontal health and disease, setting the stage for future research and improved management of canine periodontal disease.

Despite the increasing application of natural food-grade hydrocolloids as stabilizers, emulsifiers, and texture modifiers in alternative food formulations, there is limited understanding of their interaction with mycoproteins.In this study, we aimed to investigate the rheol. and structural properties of the mycoprotein Lentinus edodes mycelium (LEM) composites containing different hydrocolloids (plant proteins and polysaccharides).We employed rheol. measurements, Fourier transform IR spectroscopy, SEM, and textural analyses to investigate the viscoelastic, mol., and structural properties of LEM composites.LEM-protein composites (soy, pea, mung bean, and rice proteins) exhibited good flowability with improved dispersion, indicating their application in formulating liquid-based foods, such as sauces, dressings, and yoghurts.LEM-polysaccharide composites (agar [Ag], carrageenan [Ca], and gellan gum) successfully formed gel-type structures with improved gel strength.Such stable LEM composite gels interacted with polysaccharides via intermol. β-sheet hydrogen bonds.Among the polysaccharides, LEM-Ca had highly homogeneous and interconnected gel networks accompanied by high gel cohesiveness.These findings offer key insights into the development of LEM-hydrocolloids for food formulations (liquid- or solid-type) and provide valuable guidance for optimizing mycoprotein-based food products.

Despite their widespread application in food packaging, petroleum-based plastics contribute toward several environmental problems throughout their life cycle.Paper is considered a sustainable packaging material; however, its poor gas and water-vapor barrier properties limit its application in the food industry.In this study, papers coated with bio-based sodium caseinate (CasNa) and cardanol (CL), a plasticizer, are prepared as a sustainable food packing material.The morphol. and chem. structure, mech. properties, oxygen and water-vapor permeability, and thermal stability of pristine CasNa- and CasNa/CL-coated papers are investigated based on their CL content.CL incorporation into the CasNa matrix disrupts the robust phys. interactions of CasNa, increasing the flexibility of CasNa-coated papers.Consequently, with increasing CL content, the hydrophobicity of the CasNa/CL-coated papers is enhanced with a reduction in the water-vapor transmittance rate from 461.3 ± 2.0 to 389.8 ± 3.9 g/m²·day and an increase in the water contact angle from 56.6 ± 2.4° to 72.9 ± 1.1°.Notably, the taste and flavor of coffee packaged with com. and CasNa/CL (100 %)-coated coffee drip bags are similar, possibly owing to the good gas barrier properties of the CasNa/CL-coated papers.Therefore, this study proposes a bio-based green alternative to petroleum-based plastics that is expected to exhibit wide com. applicability in packaging.Moreover, the results of this study could open new frontiers in sustainable food packaging.