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The homochirality of life remains one of the most enigmatic issues in the study of the origin of life. A proposed mechanism for symmetry breaking involves irradiation by circularly polarized light (CPL). To investigate the photoreaction of amino acids under CPL irradiation, a vacuum ultraviolet (VUV) CPL irradiation system was developed at the synchrotron light source UVSOR‐III. Hydrogen Lyman‐α CPL (121.6 nm) is considered a potential asymmetric source in space. Therefore, racemic alanine film samples were irradiated with Lyman‐α CPL to explore the photoreaction of biomolecules. Circular dichroism (CD) spectra measurements revealed that irradiation with right‐ (left‐) handed CPL induced a positive (negative) anisotropy factor g in the wavelength range of 180–240 nm. However, the spectra differed from those of enantiopure alanine, exhibiting broad wavelength ranges and no sign change. Liquid chromatography‐mass spectrometry (LC–MS) measurements indicate formation of larger molecules, such as oligomeric alanine adducts or modified oligomers after the Lyman‐α CPL irradiation. Additionally, CPL irradiation considerably changes the microstructure of the alanine film surface, leading to the formation of circular network aggregates on the scale of 100 nm. The morphology changes in the alanine film and/or the formation of the larger molecules could be possible causes of the modified anisotropy factor spectra compared to those of enantiopure alanine. These findings highlight the need for further research on the photoreaction of biomolecules in solid states under VUV CPL irradiation, particularly in the photoionization energy range, to validate the cosmic scenario of homochirality. [ABSTRACT FROM AUTHOR]

The current study exploited cheese whey supernatant (CWS) as a renewable resource for polyhydroxyalkanoates (PHAs) formation. Structure identification and investigating the influence of lipid membranes' chemistry on PHA structuration were detailed. Approximately 66 bacterial isolates from dairy products companies in Egypt were screened for PHA production, and the bacterial isolate AZU‐A5, identified as Bacillus licheniformis strain AZU‐A5, showed the highest production PHA 0.93 g L−1) using whey lactose. The highest PHA rate in the individual design was 1.59 g L−1 with a recovery yield of 33.08% (w w−1), while the production rate in the statistical design reached 1.75 g L−1 PHA and 51.60% PHA content. Structurally, the PHA was identified as polyhydroxy‐3R‐butyrate (R‐PH3B). The fibrous texture by SEM highlighted the self‐assembly of PHB. The CD analysis of the PHA films suggested favorable hydrophobic interactions between lipids and PHB. Higher lipid contents not only caused a decrement in the CD signal of PHB but also bathochromic effects occurred. The chain length of lipids exerted high impacts on interactions (CD) and structuration of PHB (Δλ). The unsaturation showed little influence on CD and negligible effect on Δλ, while the head group exerted no effect on CD with a considerable impact on Δλ. [ABSTRACT FROM AUTHOR]

This research identified a marine fungal isolate, Aspergillus sp. strain GAD7, which produces an acidic and sulfated extracellular polysaccharide (EPS) with notable anticoagulant and antioxidant properties. Six fungal strains from the Egyptian Mediterranean Sea were screened for EPS production, with Aspergillus sp. strain GAD7 (EPS-AG7) being the most potent, yielding ~5.19 ± 0.017 g/L. EPS-AG7 was characterized using UV-Vis and FTIR analyses, revealing high carbohydrate (87.5%) and sulfate (24%) contents. HPLC and GC-MS analyses determined that EPS-AG7 is a heterogeneous acidic polysaccharide with an average molecular weight (M w ¯) of ~7.34 × 103 Da, composed of mannose, glucose, arabinose, galacturonic acid, galactose, and lyxose in a molar ratio of 6.6:3.9:1.8:1.3:1.1:1.0, linked through α- and β-glycosidic linkages as confirmed by NMR analysis. EPS-AG7 adopted a triple helix-like conformation, as evidenced by UV-Vis (Congo Red experiment) and circular dichroism (CD) studies. This helical arrangement demonstrated stability under various experimental conditions, including concentration, ionic strength, temperature, and lipid interactions. EPS-AG7 exhibited significant anticoagulant activity, doubling blood coagulation time at a concentration of 3.0 mg/mL, and showed significant antioxidant activity, with scavenging activities reaching up to 85.90% and 58.64% in DPPH and ABTS+ assays at 5.0 mg/mL, and EC50 values of 1.40 mg/mL and 3.80 mg/mL, respectively. These findings highlight the potential of EPS-AG7 for therapeutic applications due to its potent biological activities. [ABSTRACT FROM AUTHOR]

The goal of the current study was to determine the mineral content of different fruit varieties (Na, K, Ca, P, Mg, Fe, Zn, and Cu), as well as the effects of various processing methods (such as canning, drying, stewing, syrup process, and concentration of juices). All tested fruits that were subjected to various types of processing were exposed to a degree of mineral loss, varying from very little to high reduction. However, it still retains its nutritional value. All fig products have the greatest levels of most tested minerals, compared to other processed fruit products, particularly P and Fe. In turn, orange products supply higher quantities of Ca. On the other hand, apricot products have a comparable value of other minerals with those found in fig and orange products. Among canned juices, guava had the highest contents of Ca, P, and Fe, while mango scored the first juice as Mg and Zn supplying. Canned apricot halves contain the best amounts of K, Ca, P and Mg than the same products of apple and peach. Among jam products, fig jam has higher amounts of Na, Ca, P, Mg, and Fe than those found in other fruit jams. The concentration of fruit juices by vacuum-heating or dehydration of fruit produced higher mineral retentions than the fruit products that were processed by other techniques. The concentrated orange juice by vacuum-heating processing retained most of the minerals found in raw juice, also dried apricot sheet retained higher minerals than those retained in dehydrated whole apricot. [ABSTRACT FROM AUTHOR]