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The efficient synthesis of N‐glycosides via direct N‐glycosylation of amides/azacycles has been reported. The glycosylation of amides/azacycles with glycosyl halides in the presence of a catalytic amount of urea proceeded smoothly to provide the corresponding N‐glycosylated amides or nucleosides in good to excellent yields with 1,2‐trans‐stereoselectivity. Moreover, by the addition of terpyridine, the 1,2‐cis‐stereoselectivity was achieved. [ABSTRACT FROM AUTHOR]

This article reports on the preparation of native/waxy corn starch (NCS/WCS)‐based films with the addition of pullulan (PUL). Our study investigated the effects of varying amounts of PUL and amylose contents on the structure, mechanical and physicochemical properties of corn starch films. Notably, it was observed that WCS films with low amylose content exhibited superior transparency, while NCS films with high amylose content demonstrated enhanced tensile strength (up to 7.35 ± 0.18 MPa). Fourier transform infrared spectroscopy (FTIR) analysis indicated that the addition of PUL did not change the molecular interactions within the corn starch films. The X‐ray diffraction (XRD) results supported that the WCS films were amorphous, while the NCS film exhibited B‐type and V‐type crystals. Moreover, an increase in PUL content led to a gradual reduction in the crystallinity of both WCS films and NCS films. The addition of PUL improved the mechanical properties and oxygen barrier characteristics of these films but had an adverse impact on their water vapor barrier properties. These findings offer valuable insights for the selection of additives for corn starch film, which can further enhance the practical application potential of corn starch films in food and other industries. [ABSTRACT FROM AUTHOR]

Frying is one of the most common methods of preparing foods. However, it may lead to the formation of potentially hazardous substances, such as acrylamide, heterocyclic amines, trans fatty acids, advanced glycation end products, hydroxymethyl furfural and polycyclic aromatic hydrocarbons, and adversely alter the desirable sensory attributes of foods, thereby reducing the safety and quality of fried foods. Currently, the formation of toxic substances is usually reduced by pretreatment of the raw materials, optimization of process parameters, and the use of coatings. However, many of these strategies are not highly effective at inhibiting the formation of these undesirable reaction products. Plant extracts can be used for this purpose because of their abundance, safety, and beneficial functional attributes. In this article, we focus on the potential of using plant extracts to inhibit the formation of hazardous substances, so as to improve the safety of fried food. In addition, we also summarized the effects of plant extracts, which inhibit the production of hazardous substances, on food sensory aspects (flavor, color, texture, and taste). Finally, we highlight areas where further research is required. [ABSTRACT FROM AUTHOR]

Abstract: Cancer is still one of the most serious threats to human worldwide. Aberrant patterns of glycosylation on the surface of cancer cells, which are correlated with various cancer development stages, can differentiate the abnormal tissues from the healthy ones. Therefore, tumor‐associated carbohydrate antigens (TACAs) represent the desired targets for cancer immunotherapy. However, these carbohydrate antigens may not able to evoke powerful immune response to combat with cancer for their poor immunogenicity and immunotolerance. Different approaches have been developed to address these problems. In this review, we want to summarize the latest advances in TACAs based anticancer vaccines. [ABSTRACT FROM AUTHOR]