Fermented cream is a common and widely used dairy product throughout the world. The structure of sour cream with a low (10 to 15%) fat content is determined by the acid gel of milk proteins, while that of sour cream with a high (≥30%) fat content is determined by the gel formed by fat globules coated with protein. Sour cream with a fat content of about 20% has an intermediate gel structure, which is not characterized with high viscosity. To increase the viscosity of the product, as well as to prevent the separation of whey during storage, thickeners and stabilizers (gelatin, various types of starch, etc.) are added. As these decrease the sensorial characteristics of products, new thickeners (elamin, citrus pectin, flax seed flour, banana puree, and fromase milk-clotting enzyme preparation) are used instead. Sour cream was made by separating whole cow's milk, normalization, homogenization, pasteurization and fermenting by mesophilic lactic acid bacteria. Then thickeners were introduced to the clot elamin, ty of sour cream with a low fat content - and dry banana is the best of those studied. Correspondingly, viscous properties are among the principal ones which define customers' perceptions of the product, its low fat content being a possible spoiler of sensorial traits. le tree (Sideroxylon palmeri) belongs to family Sapotaceae, and its fruits contain hydrophilic and hydrophobic gums. Aim of this study was to develop an extraction method for pectin, a hydrophilic gum, from green and ripe tempesquistle fruit. The extraction method was gentle to minimize potential structural changes in pectin, a maceration was used, and then pectin precipitation was induced with acetone at room temperature. Pectin characterization was carried out in two steps. The first step consisted of qualitative tests of Molisch, Fehling and Lugol. The second step consisted of quantitative tests to determine esterification degree (ED) by ATR-FTIR and D-galacturonic acid (D-GalA) content with a colorimetric assay. ATR-FTIR spectroscopic method revealed that green and ripe tempesquistle fruit have an ED of 0% and 30.4%, respectively. Both fruit have a low ED pectin. The content of D-GalA in green and ripe pectins was 18.8 ±2.7% and 20.2 ±0.6%, respectively. The yield obtained in green and ripe fruit samplen two steps. The first step consisted of qualitative tests of Molisch, Fehling and Lugol. The second step consisted of quantitative tests to determine esterification degree (ED) by ATR-FTIR and D-galacturonic acid (D-GalA) content with a colorimetric assay. ATR-FTIR spectroscopic method revealed that green and ripe tempesquistle fruit have an ED of 0% and 30.4%, respectively. Both fruit have a low ED pectin. The content of D-GalA in green and ripe pectins was 18.8 ±2.7% and 20.2 ±0.6%, respectively. The yield obtained in green and ripe fruit samples was 1.6 ±0.2% and 3.0 ±0.1%, respectively. The extraction method allowed two types of pectins obtained in function of maturity stage of tempesquistle fruit distinguishable by ATR-FTIR.One of the widely used anticancer drugs for the treatment of various neoplasms is cyclophosphamide (CYP). The inactive prodrug CYP is metabolized by cytochrome P450 enzyme into active metabolites, phosphoramide mustard and acrolein. The accumulation of acrolein metabolite inside the urothelium results in hemorrhagic cystitis (HC) which is a urotoxic adverse effect associated with the use of CYP. To counteract the occurrence of HC induced by CYP, Mesna is usually used, with allergic reactions reported in some cases. Therefore, several natural products have drawn much attention as alternative safe therapies to reduce the urotoxicity produced from the use of CYP. This review will focus on certain uroprotective mechanisms related to some medicinal plants that are used to ameliorate the CYP-induced urotoxicity in experimental models. The mechanisms involving oxidative stress, inflammation, immune system, apoptosis, DNA fragmentation, uroplakins, purinergic signaling and muscarinic receptors, and CytoP450 metabolism are discussed. 5'-Phosphodiesterase (5'-PDE) is an enzyme that hydrolyzes RNA to form 5'-inosine monophosphate (5'-IMP) and 5'-guanosine monophosphate (5'-GMP). These 5'-nucleotides can function as flavor enhancers. Adzuki beans (Vigna angularis L.) are found to be high in 5'-PDE. 5'-phosphodiesterase (5'-PDE) enzyme was characterized from adzuki beans, in which the optimum pH and temperature were determined. In addition, the stability of 5'-PDE was assessed at different pH and temperature. The effects of cations and EDTA were evaluated to characterize the 5'-PDE enzymes further. The alkaline 5'-phosphodiesterase has an optimum pH of 8.5. This enzyme is also thermostable, with an optimum temperature of 80°C. The stability in terms of temperature and pH was also determined, and was found to be stable in the pH range of 7.0-8.5. This enzyme was found to retain more than 80% of its activity for 4 days at 60 and 65°C. In addition, the effects of 14 different metal ions, 4 types of detergents and ethylenediaminetetraacetic acid (EDTA) on 5'-PDE were studied. Ca2+, K+, Mg2+ and Li+ activated 5'-PDE while Na+, Zn2+, Ni+, Hg+, Cu2+, Pb2+, Fe2+, Al3+, Ba2+ and Co2+ were inhibitory. EDTA, Triton X-100 and sodium dodecyl sulfate (SDS) were strong inhibitors of 5'-PDE, while Tween 80 and Tween 20 were slightly inhibitory. The effects of cations and EDTA suggest that 5'-PDE from adzuki beans is a metalloenzyme. Although 5'-PDE from adzuki beans has a high temperature optimum of 80°C, the enzyme is more stable at 60°C, and different cations affected the activity of the enzyme differently.Although 5'-PDE from adzuki beans has a high temperature optimum of 80°C, the enzyme is more stable at 60°C, and different cations affected the activity of the enzyme differently. The consumption of breakfast, salty meals, red meat, whole grain products, and dark chocolate are dietary habits that influence health, but the effects on arterial stiffness have not been well-investigated. Aim. To assess the effects of selected dietary patterns on arterial stiffness, liver and renal function, inflammation, and glucose and lipid biochemical parameters. 829 patients completed health and food frequency questionnaires, and underwent anthropometric, arterial stiffness, and blood pressure measurements. Serum concentrations of lipids, glucose, alanine and aspartate aminotransferases, creatinine, uric acid, and C-reactive protein were determined. The aspartate aminotransferase serum concentration was lower in the breakfast-consuming group (25.88 ±7.05 U/L) compared to non-consumers (27.75 ±10.67 U/L). Cenicriviroc inhibitor A lower concentration of creatinine and alanine aminotransferase and a higher concentration of C-reactive protein was found in whole grain product consumers. Individuals consuming more red meat had higher alanine aminotransferase and low-density lipoprotein serum concentrations.