Biofilm formation is one of the main causes of increased antibiotic resistance in Acinetobacter baumannii infections. Bacteriophages and their derivatives, such as tail proteins with depolymerase activity, have shown considerable potential as antibacterial or antivirulence agents against bacterial infections. Here, we gained insights into the activity of a capsular polysaccharide (CPS) depolymerase, derived from the tailspike protein (TSP) of φAB6 phage, to degrade A. baumannii biofilm in vitro. Recombinant TSP showed enzymatic activity and was able to significantly inhibit biofilm formation and degrade formed biofilms; as low as 0.78 ng, the inhibition zone can still be formed on the bacterial lawn. Additionally, TSP inhibited the colonization of A. baumannii on the surface of Foley catheter sections, indicating that it can be used to prevent the adhesion of A. baumannii to medical device surfaces. Transmission and scanning electron microscopy demonstrated membrane leakage of bacterial cells treated with TSP, resulting in cell death. The therapeutic effect of TSP in zebrafish was also evaluated and the results showed that the survival rate was significantly improved (80%) compared with that of the untreated control group (10%). Altogether, we show that TSP derived from φAB6 is expected to become a new antibiotic against multi-drug resistant A. baumannii and a biocontrol agent that prevents the formation of biofilms on medical devices.

Being a key source of animal food, millet production has been sharply increasing over the last few years in order to cope with the dietary requirements of the ever-increasing world population. It is a splendid source of essential nutrients such as protein, carbohydrates, fat, minerals, vitamins, and also some other bioactive compounds that eventually help through multiple biological activities, including antioxidant, anti-hyperglycemic, anti-cholesterol, anti-hypertensive, anthropometric effects and regulation of gut microbiota composition. These bioactive compounds, nutrients, and functions of cereal grains can be affected by processing techniques such as decortication, soaking, malting, milling, fermentation, etc. This study discusses the nutritional and functional properties of millet-incorporated foods and their impact on health, based on around 150 articles between 2015 and 2022 from the Web of Science, Google Scholar, Food and Agriculture Organization of the United Nations (FAO), Breeding Bid Survey (BBS), and FoodData Central (USDA) databases. Analyzing literature reviews, it is evident that the incorporation of millet and its constituents into foodstuffs could be useful against undernourishment and several other health diseases. Additionally, this review provides crucial information about the beneficial features of millet, which can serve as a benchmark of guidelines for industry, consumers, researchers, and nutritionists.

Fungal proteins are highlighted for their nutritional value and bioactive properties, making them a significant alternative to traditional protein sources. This review evaluates various green extraction technologies, including enzymatic-, ultrasound-, higher-pressure homogenization-, microwave-assisted, pulsed electric fields-, and supercritical fluid-assisted extraction, focusing on their effectiveness in disrupting fungal cell walls and preserving protein integrity. The findings indicate that these technologies could have the potential to improve protein yield and quality, addressing the challenges posed by fungal cell walls’ complex and resilient structure. The review also underscores the bioactivities of fungal proteins, including antifungal, antibacterial, antioxidant, and anticancer properties. The conclusion emphasises the need for further optimisation and scaling of these technologies, as well as exploring a wider range of fungal species to fully understand their potential as sustainable protein sources. Future research directions include refining extraction methods, integrating multiple approaches, and utilising novel green solvents to maximise efficiency and yield.

Parkinson’s disease (PD) is a complex, multisystem disorder characterized by chronic inflammatory processes. The development of effective immunomodulatory therapies for PD requires a novel and comprehensive understanding of the coordinated interactions between central and peripheral innate and adaptive immune responses that are initiated and evolve throughout disease onset and progression. Immune system dysregulation is a defining feature of PD, with a substantial body of evidence indicating pathological alterations in both central and peripheral immune responses that evolve dynamically over the course of the disease. In PD, central inflammation is defined by the activation of astrocytes, microglia and T-cell responses within the central nervous system. In contrast, peripheral inflammation involves the activation of T-cell signaling and innate immune cells in the enteric nervous system, circulatory system and gastrointestinal tract. However, the underlying mechanisms of this inflammation in PD-associated diseases remain unclear, and identifying the initial stages of these diseases is a major unmet need. This review seeks to address this question by highlighting and discussing the central and peripheral systems through the collection of current data from clinical evidence and findings from experiments.

The growing demand for plant‐based alternatives has urged the development of advanced processing technologies that enhance product quality while maintaining nutritional integrity. Nonthermal technologies, including high‐pressure processing (HPP), pulsed electric field (PEF), ultrasound, ultraviolet (UV) light, irradiation, and cold plasma (CP), offer effective alternatives to traditional thermal methods. These technologies improve microbial safety, enhance protein functionality, and extend shelf life without compromising sensory and nutritional properties. This review summarizes the applications of nonthermal technologies in plant‐based food processing, focusing on their roles in modifying texture, flavor, protein structure, and nutrient bioavailability. HPP enhances food safety and textural properties, while PEF facilitates protein extraction and enzymatic modifications. Ultrasound aids in emulsification and structural changes, whereas UV light and irradiation contribute to microbial decontamination and shelf life extension. CP shows potential in antimicrobial applications and as an enhancer of functional ingredients. Despite their advantages, challenges such as scalability, processing costs, regulatory concerns, and consumer acceptance hinder widespread adoption. Moreover, the complex interactions between plant‐based matrices and nonthermal treatments require further investigation to optimize processing conditions. Future research should investigate the synergistic effects of combining multiple nonthermal techniques, enhance process efficiency, and establish standardized guidelines for industrial applications. Advances in automation and real‐time monitoring could further enhance these technologies, ensuring the production of high‐quality, sustainable, and nutritionally optimized plant‐based alternatives. With continued innovation, nonthermal processing has the potential to revolutionize the plant‐based food industry.