Soy beverages (SB) are the most popular beverage in the expanding market of plant-based drinks. They provide high-quality protein and polyphenols and are often Ca-fortified as a milk alternative. This work evaluated the antioxidant potential, the mineral content, and the fatty acid profiles found in SB, analysing as well the bioaccessibility of some nutrients after INFOGEST static digestion. Five types of SB available in the market, including Ca-fortified, high-protein, and low-fat drinks, were analysed. Ca supple…

Abstract BACKGROUND In the global socioeconomic context and the current climate change scenario, investigating the nutritional and bioactive characteristics of landraces can provide interesting profiles with technological applications and benefits for human health. The purpose of this work was to improve our knowledge regarding the nutritional and phenolic composition of several chickpea accessions preserved in a gene bank compared with widely consumed cultivars, as a first approach to establish their potential nu…

Abstract Ring-shaped sliding clamp proteins are essential components of the replication machinery, the replisome, across all domains of life. In bacteria, DNA polymerases bind the sliding clamp, DnaN, through conserved short peptide sequences called clamp-binding motifs. Clamp binding increases the processivity and rate of DNA synthesis and is generally required for polymerase activity. The current understanding of clamp-polymerase interactions was elucidated in the model bacterium Escherichia coli , which has a s…

Abstract Ring-shaped sliding clamp proteins are essential components of the replication machinery across all domains of life. DNA polymerases bind the clamp, increasing the processivity and rate of DNA synthesis. The current understanding of bacterial clamp-polymerase interactions was elucidated in Escherichia coli, which has one replicative polymerase. However, many bacteria have two essential replicative polymerases, such as PolC and DnaE in Bacillus subtilis. PolC performs the bulk of DNA synthesis whereas the …

Functional gluten-free biscuits enriched with commercial and landrace non-commercial chickpea flours were designed and compared with a traditional shortbread biscuit. They were analyzed in sensory attributes, amino acid profile, and antioxidant properties. Subsequently, the biscuits were digested in vitro to evaluate protein hydrolysis, amino acid bioaccessibility, phenolic compounds release, and antioxidant markers. The presence of chickpea flours provided golden color and heightened biscuit hardness and fractura…