ELISA kits for total IgE (eBioscience, San Diego, CA), and interleukin-4 (IL-4) and IL-13 (R&D Systems, Minneapolis, MN) were used. Ragweed, fennel, or black pepper-specific IgE was determined using luminescence ELISA as previously described (35 (link), 36 (link)). Briefly, ragweed pollen, fennel, or black pepper extract-coated ELISA plates were blocked before adding serial dilutions of serum samples before washing the wells. After biotinylated anti-IgE Ab (R35-118) (BD Pharmingen, San Diego, CA) was added, the plates were incubated and washed. Streptavidin-horseradish peroxidase was added, the plates were incubated and washed. Then, 3,3’,5,5’-tetramethylbenzidine substrate solution and stop solution were added (BD Biosciences, San Jose, CA), before measuring the absorbance at a wavelength of 450 nm wavelength using a microplate reader.
Black Pepper
Black pepper is a widely used spice derived from the dried fruit of the Piper nigrum plant, a flowering vine native to India.
It is known for its distinct pungent flavor and aroma, which come from the compound piperine.
Black pepper has a long history of culinary and medicinal use, and is a common ingredient in many cuisines worldwide.
It is also studied for its potential health benefits, such as its anti-inflammatory and antioxidant properties.
Researchers can use PubCompare.ai to optimise their black pepper research protocols, ensuring reproducibility and accuracy by easily comparing methods from scientific literature, preprints, and patents to identify the best approach for their studies.
This AI-driven platform can help improve the quality and reliability of black peper research and acheive meaningful results.
It is known for its distinct pungent flavor and aroma, which come from the compound piperine.
Black pepper has a long history of culinary and medicinal use, and is a common ingredient in many cuisines worldwide.
It is also studied for its potential health benefits, such as its anti-inflammatory and antioxidant properties.
Researchers can use PubCompare.ai to optimise their black pepper research protocols, ensuring reproducibility and accuracy by easily comparing methods from scientific literature, preprints, and patents to identify the best approach for their studies.
This AI-driven platform can help improve the quality and reliability of black peper research and acheive meaningful results.
Most cited protocols related to «Black Pepper»
3,3',5,5'-tetramethylbenzidine
Black Pepper
Enzyme-Linked Immunosorbent Assay
Foeniculum vulgare
Horseradish Peroxidase
Immunoglobulin E
Interleukin-4
Interleukin-13
Luminescence
ragweed pollen
Serum
Streptavidin
Technique, Dilution
In silico molecular docking of all the GC–MS-identified constituents of black pepper cold-pressed oil was carried out to the crystal structure of acetylcholinesterase. Docking study was performed using Discovery Studio 4.5 software, Accelrys Inc., San Diego, CA, USA. The crystal structure of acetylcholinesterase was downloaded from the protein data bank (PDB ID 1OCE, 2.70 Å), as co-crystallized with a ligand. Both the enzyme and the compounds (ligands) were prepared at first by the default program protocol. Then, the active binding site of the AChE enzyme was detected via the determination of the binding mode of the co-crystallized reported ligand active conformer. For 3-carene, limonene, β-caryophyllene, piperine, and sesamin, each of the structures were docked into the active binding site pocket of the enzyme by applying the C-Docker protocol. The program supplied the C-Docker binding energies and the 2D- and 3D-binding diagrams for evaluation.
3-carene
Acetylcholinesterase
beta-caryophyllene
Binding Sites
Black Pepper
Cold Temperature
Enzymes
Gas Chromatography-Mass Spectrometry
Ligands
Limonene
Pain
piperine
sesamin
We used a combination of the de novo repeat library and homology-based strategies to identify repeat structures. TransposonPSI (http://transposonpsi.sourceforge.net/ ) was used to identify transposable elements; GenomeTools suite50 (link) (LTRharvest and LTRdigest) was used to annotate LTR-RTs with protein HMMs from the Pfam (Supplementary Table 6 ) database (Supplementary Note 2). Then, a de novo repeat library of black pepper was built using RepeatModeler software (http://www.repeatmasker.org/RepeatModeler/ ), and each of the three repeat libraries was classified with RepeatClassifier, followed by Merge and de-redundancy using USEARCH (https://www.drive5.com/usearch/ ) with ≥ 80% identity. Subsequently, the non-redundant repeat library was analysed using BLASTX to search the transposase database (-evalue 1e-10) and non-redundant plant protein databases (-evalue 1e-10) to remove protein-coding genes. Unknown repetitive sequences were further classified used CENSOR (https://www.girinst.org/censor/index.php ). Then, the de novo repeat library was used to discover and mask the assembled genome with RepeatMasker (http://www.repeatmasker.org/RMDownload.html ) with the -xsmall parameter.
For gene structure annotations, the Illumina RNA-seq data from black pepper Cv. Reyin1 were aligned to repeat-softmasked genome using GSNAP51 (link), which generates intron hints with other aligned hints (ESTs, proteins and nucleotides from NCBI) for gene structure annotation. For PacBio Iso-Seq reads, GMAP52 (link), a splice-aware aligner, was used to align the high-quality isoform transcripts to the repeat-softmasked genome for the detection of new isoforms.
The structural annotation of protein-coding genes was performed using BRAKER218 (link), which integrates GeneMark-ET and AUGUSTUS by combining the aligned resulted from ab initio predictions, homologous protein mapping, RNA-seq mapping and GMAP PacBio mapping to produce the final gene set. Gene models from these different approaches were combined using the EVM software (version 1.1.1)53 (link). Moreover, tRNA loci, rRNA, lncRNAs, snRNA and miRNAs and non-protein-coding genes were annotated by performing homologous searching and deep-learning analyses across the assembled genome sequence (Supplementary Note3 ).
For gene structure annotations, the Illumina RNA-seq data from black pepper Cv. Reyin1 were aligned to repeat-softmasked genome using GSNAP51 (link), which generates intron hints with other aligned hints (ESTs, proteins and nucleotides from NCBI) for gene structure annotation. For PacBio Iso-Seq reads, GMAP52 (link), a splice-aware aligner, was used to align the high-quality isoform transcripts to the repeat-softmasked genome for the detection of new isoforms.
The structural annotation of protein-coding genes was performed using BRAKER218 (link), which integrates GeneMark-ET and AUGUSTUS by combining the aligned resulted from ab initio predictions, homologous protein mapping, RNA-seq mapping and GMAP PacBio mapping to produce the final gene set. Gene models from these different approaches were combined using the EVM software (version 1.1.1)53 (link). Moreover, tRNA loci, rRNA, lncRNAs, snRNA and miRNAs and non-protein-coding genes were annotated by performing homologous searching and deep-learning analyses across the assembled genome sequence (Supplementary Note
Black Pepper
DNA Library
DNA Transposable Elements
Expressed Sequence Tags
Gene Annotation
Gene Products, Protein
Genes
Genome
Hypertelorism, Severe, With Midface Prominence, Myopia, Mental Retardation, And Bone Fragility
Introns
MicroRNAs
Nucleotides
Plant Proteins
Plants
Prognosis
Protein Annotation
Protein Isoforms
Proteins
Repetitive Region
Ribosomal RNA
RNA, Long Untranslated
RNA-Seq
Sequence Analysis
Small Nuclear RNA
Transfer RNA
Transposase
The PCL fibers containing black pepper oleoresin were directly electrospun onto both sides of the gelatin films using a high throughput electrospinning/electrospraying pilot line Fluidnatek® LE 500 manufactured and commercialized by Bioinicia S.L. (Valencia, Spain). The solutions were electrospun under a constant flow using a 24 emitter multi nozzle injector that scans vertically onto the gelatin film (see Figure 1 ). A voltage of 20 kV, a flow-rate of 1.5 mL/h per single emitter, and a tip-to-collector distance of 18 cm was used. A PCL coating without black pepper oleoresin was used as control. The electrospun conditions were different for the latter materials including an applied voltage of 30 kV, a flow-rate of 1 mL/h per single emitter, and a tip-to-collector distance of 18 cm were used. To obtain transparent, adhesive, and continuous coating layers based on PCL, a curing heating step was applied. To do so, the multilayers were placed between hot plates without applying pressure at 70 °C for several seconds in order to obtain self-adhering ultrathin fibers coalescence and a continuous PCL coating. The various monolayer and multilayer structures developed in the study with the corresponding coding used throughout the paper are gathered in Table 1 .
Black Pepper
gelatin film
Neoplasm Metastasis
oleoresins
Pressure
Radionuclide Imaging
The pork hind legs (Landrace×Yorkshire×Duroc, each weight
approximately 110 kg) 24 h after slaughter were used to manufacture the
sausages. The hind legs and pork back fat were ground to a 3 mm size using a
grinder (PA-82, Manica, Barcelona, Spain). The pork hind legs (85%) and
back fat (15%) were mixed with salt (2%), glucose (0.8%),
black pepper (0.3%), garlic (0.5%), bird’s eye chili
(0.1%), ascorbic acid (0.03%), red wine (2%), and starter
culture (0.06%) for 6 min based on total weight using a mixer (RM-20,
Manica). The starter cultures were adjusted to a level of 8 Log colony-forming
units (CFU)/g. After the mixture was filled in a fibrous casing with a diameter
of 40 mm, the sausage was divided into 250–300 g using a clip machine
(Tischeinzelclipper, Lip Technik, Meißen, Germany). After the sausages
were rinsed, a hole was punched into the casing surface using a sausage pricker.
The sausages with hanging were sprayed back and forth twice using a sprayer
containing liquid mold (approximately 4 mL). The sausages were classified into
10 types according to whether or not the starter cultures were inoculated and
named using the initials of the inoculated lactic acid bacteria and yeast (Table 1 ). The sausages were fermented for 3
days at 20°C and 70% relative humanity.
approximately 110 kg) 24 h after slaughter were used to manufacture the
sausages. The hind legs and pork back fat were ground to a 3 mm size using a
grinder (PA-82, Manica, Barcelona, Spain). The pork hind legs (85%) and
back fat (15%) were mixed with salt (2%), glucose (0.8%),
black pepper (0.3%), garlic (0.5%), bird’s eye chili
(0.1%), ascorbic acid (0.03%), red wine (2%), and starter
culture (0.06%) for 6 min based on total weight using a mixer (RM-20,
Manica). The starter cultures were adjusted to a level of 8 Log colony-forming
units (CFU)/g. After the mixture was filled in a fibrous casing with a diameter
of 40 mm, the sausage was divided into 250–300 g using a clip machine
(Tischeinzelclipper, Lip Technik, Meißen, Germany). After the sausages
were rinsed, a hole was punched into the casing surface using a sausage pricker.
The sausages with hanging were sprayed back and forth twice using a sprayer
containing liquid mold (approximately 4 mL). The sausages were classified into
10 types according to whether or not the starter cultures were inoculated and
named using the initials of the inoculated lactic acid bacteria and yeast (
days at 20°C and 70% relative humanity.
Ascorbic Acid
Black Pepper
Clip
Fibrosis
Fungus, Filamentous
Garlic
Glucose
Lactobacillales
Leg
Pork
Sodium Chloride
Wine
Yeast, Dried
Most recents protocols related to «Black Pepper»
Six spices, namely, yellow pepper (Capsicum annuum), black pepper (Piper nigrum), scent leaves (Occimum gratissimum), ginger (Zingiber officinale), castor seed (“ogiri okpei”), and curry leaf (Murraya koenigii), were selected and purchased from the local market in Ede North Local Government, Osun State, Nigeria. The spices were purchased within the periods of October to December 2021. About 2 kg each of the spices were obtained.
Black Pepper
Capsicum annuum
Murraya
Pheromone
Piper nigrum
Plant Leaves
Spices
Zingiber officinale
Method applicability was investigated by absolute piperine quantification in 10 different commercially acquired samples: 5 black pepper/5 white pepper. Samples were powdered, with subsequent extraction and sample preparation performed as in Section 3.4 . Peak area, retention time and relative piperine content were determined for each sample.
Black Pepper
Pepper, White
piperine
Retention (Psychology)
The optimized extraction sample was prepared using the ASE-150® apparatus as follows: 1 g powdered black pepper was transferred to the extraction cell and extracted with ethanol at 50 °C, with two 4-min static cycles, 60% rinse volume and a 150-sec purge time. Of the resulting 175 mL solution obtained, 1 mL was filtered (0.22 μm × 13 mm nylon filter) and transferred to a glass vial for analysis. The ≥97% piperine standard solution, previously isolated (Figure S12 ) or purchased (Merck, Burlington, MA, USA), was analytically prepared and diluted with ethanol.
Black Pepper
Cells
Ethanol
Nylons
piperine
The bench was instrumented with infrared, ultrasonic, temperature, and humidity sensors and an optical camera. Figure 2 shows the system’s configuration in which the tests were performed, with the sensors and embedded devices for data processing.
Plant height monitoring was performed using a digital ultrasonic sensor model HC-SR04, with an operating range between 2 mm and 4 m and 3 mm precision. Literature mentions that the distance between the temperature sensor and the leaf surface influences the measurement quality. Therefore, the vertical distance adopted was 50 mm to improve the quality of temperature determinations in this project, considering the small size of the arugula. The adopted distance was also used for the crops of lettuce [20 (link)], saffron [21 ], and black pepper [12 (link)], and the results obtained by these studies showed that temperature readings at this distance were adequate for monitoring plant water stress.
This experiment used an IR temperature sensor (MLX90614-ESF-BAA, Melexis, Belgium), with an operating range between −70 e 180 °C, 0.5 °C precision, and 90° conical field of view (FoV), with the emissivity of the adjustable sensor between 0 and 1.00. In the experiments, the equipment was regulated to capture the emissivity of vegetable leaves equal to 0.98 [22 ,23 (link)]. The temperature measured by the IR sensor, also called the object temperature (To), is the mean of all temperatures within the reading area. As the FoV is conical, its reduction will decrease the reading area and, therefore, it will present a more accurate reading, since both are directly proportional. A metallic apparatus was used to reduce the FoV in the sensor that collimates the infrared beam. Since the IR sensor reading area is a function of the height of the set of the sensor set, this must be kept constant [24 (link)].
A sensor (AM2302, Aosong Electronic Co., China) was used to measure ambient temperature and humidity in an operating range between −40 to 80 °C and 0 to 100% RH, precision ±0.5 °C, and ±2%RH. This sensor is widely used for its precision and ease of communication with embedded devices [25 (link),26 (link),27 (link)].
The digital camera of a smartphone (iPhone 7—A1778, Apple Inc., United States) was used to obtain the RGB images with the specification: 1/3” sensor, 12 MP resolution, f/1.8 aperture, 28 mm equivalent focal length. Capacitive sensors (EC-5, Decagon Devices Inc., United States) were used to monitor soil moisture, with a measuring range from 0 to 0.60 m3 m−3, a precision of 0.02 m3 m−3.
Plant height monitoring was performed using a digital ultrasonic sensor model HC-SR04, with an operating range between 2 mm and 4 m and 3 mm precision. Literature mentions that the distance between the temperature sensor and the leaf surface influences the measurement quality. Therefore, the vertical distance adopted was 50 mm to improve the quality of temperature determinations in this project, considering the small size of the arugula. The adopted distance was also used for the crops of lettuce [20 (link)], saffron [21 ], and black pepper [12 (link)], and the results obtained by these studies showed that temperature readings at this distance were adequate for monitoring plant water stress.
This experiment used an IR temperature sensor (MLX90614-ESF-BAA, Melexis, Belgium), with an operating range between −70 e 180 °C, 0.5 °C precision, and 90° conical field of view (FoV), with the emissivity of the adjustable sensor between 0 and 1.00. In the experiments, the equipment was regulated to capture the emissivity of vegetable leaves equal to 0.98 [22 ,23 (link)]. The temperature measured by the IR sensor, also called the object temperature (To), is the mean of all temperatures within the reading area. As the FoV is conical, its reduction will decrease the reading area and, therefore, it will present a more accurate reading, since both are directly proportional. A metallic apparatus was used to reduce the FoV in the sensor that collimates the infrared beam. Since the IR sensor reading area is a function of the height of the set of the sensor set, this must be kept constant [24 (link)].
A sensor (AM2302, Aosong Electronic Co., China) was used to measure ambient temperature and humidity in an operating range between −40 to 80 °C and 0 to 100% RH, precision ±0.5 °C, and ±2%RH. This sensor is widely used for its precision and ease of communication with embedded devices [25 (link),26 (link),27 (link)].
The digital camera of a smartphone (iPhone 7—A1778, Apple Inc., United States) was used to obtain the RGB images with the specification: 1/3” sensor, 12 MP resolution, f/1.8 aperture, 28 mm equivalent focal length. Capacitive sensors (EC-5, Decagon Devices Inc., United States) were used to monitor soil moisture, with a measuring range from 0 to 0.60 m3 m−3, a precision of 0.02 m3 m−3.
Agricultural Crops
Black Pepper
Fingers
Humidity
Lactuca sativa
Medical Devices
Metals
Plant Cone
Plants
Saffron
Ultrasonics
Vegetables
Water Stress
A total of 21 “Pirot ‘ironed’ sausages” (Pis) manufactured by the same producer (Boem) in a drying chamber located in the city of Pirot in southern Serbia (43.1557° N, 22.5857° E) were used for this study (three sausages per sampling time from one batch). The Pis were made in November and December 2018 in smaller quantities out of the most valuable meat cuts of beef and goat, i.e., chevon (in a ratio 50:50), previously cleaned of visible fat. The meat was mixed by adding only natural spices including sodium chloride salt, garlic, hot ground pepper and black pepper. The meat batter was stuffed into a thin 40 mm diameter bovine small intestine, and a horseshoe shape was formed. The sausages were dried at the temperature from 0 °C to 5 °C, for up to 28 days in a drying chamber, with RH values between 75–85% without airflow. During the drying period, the sausages were pressed three times a week with a glass bottle.
To test the physical–chemical and technological parameters during the ripening process of Pis, the samples were collected in five time periods (0, 7th, 14th, 21st, and 28th day with three sausages per sample time point and analyzed separately), while the successions of non-culturable and culturable bacterial communities were monitored during six time periods (0 (sample Z2), 2nd (sample Z3), 7th (sample Z4), 10th (sample Z5), 14th (sample Z6), and 21st (sample Z7) day with three sausages per sample time point pooled into one sample on the end), including a sample of small bovine intestine (sample Z1). The samples were vacuum-packed during all time-points collected and then transported to the laboratory in a refrigerated box for further analyses.
To test the physical–chemical and technological parameters during the ripening process of Pis, the samples were collected in five time periods (0, 7th, 14th, 21st, and 28th day with three sausages per sample time point and analyzed separately), while the successions of non-culturable and culturable bacterial communities were monitored during six time periods (0 (sample Z2), 2nd (sample Z3), 7th (sample Z4), 10th (sample Z5), 14th (sample Z6), and 21st (sample Z7) day with three sausages per sample time point pooled into one sample on the end), including a sample of small bovine intestine (sample Z1). The samples were vacuum-packed during all time-points collected and then transported to the laboratory in a refrigerated box for further analyses.
Bacteria
Beef
Black Pepper
Cattle
Chlorides
Garlic
Goat
Hot Pepper
Intestines, Small
Iron
Meat
Physical Examination
Sodium
Sodium Chloride
Spices
Vacuum
Top products related to «Black Pepper»
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The Folin-Ciocalteu reagent is a colorimetric reagent used for the quantitative determination of phenolic compounds. It is a mixture of phosphomolybdic and phosphotungstic acid complexes that undergo a color change when reduced by phenolic compounds.
Sourced in United States, United Kingdom, Germany, Canada, France, Italy, Panama, China, Australia, Netherlands, Japan
Alexa Fluor 568 is a fluorescent dye used in various life science applications. It has an excitation maximum of 578 nm and an emission maximum of 603 nm, making it suitable for detection and visualization experiments. The dye is known for its brightness and photostability, which are important characteristics for imaging and assay applications.
Sourced in Brazil
Avicel® PC 105 is a microcrystalline cellulose product manufactured by FMC Biopolymer. It is a fine, white, crystalline powder derived from purified, partially depolymerized cellulose. The product is designed to be used as an excipient in pharmaceutical and dietary supplement formulations.
Sourced in United States
Tween 80 is a non-ionic surfactant used as a detergent and emulsifier in various laboratory applications. It is a polyoxyethylene sorbitan monooleate compound. Tween 80 is commonly used in the synthesis of chemical compounds to improve solubility, dispersion, and wetting properties.
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Methanol is a clear, colorless, and flammable liquid that is widely used in various industrial and laboratory applications. It serves as a solvent, fuel, and chemical intermediate. Methanol has a simple chemical formula of CH3OH and a boiling point of 64.7°C. It is a versatile compound that is widely used in the production of other chemicals, as well as in the fuel industry.
Sourced in China, Argentina, United States, United Kingdom
Potassium hydroxide is a white, crystalline solid chemical compound with the molecular formula KOH. It is a strong base that is commonly used in various industrial and laboratory applications.
Sourced in United States, Japan, Germany, Italy, United Kingdom, France
The Luna C18 column is a high-performance liquid chromatography (HPLC) column designed for the separation and analysis of a wide range of organic compounds. The column features a silica-based stationary phase with chemically bonded C18 alkyl chains, which provides enhanced selectivity and retention for non-polar analytes. The Luna C18 column is suitable for a variety of applications, including drug analysis, environmental monitoring, and food chemistry.
Sourced in United States
The 7900HT Fast Real-Time System is a real-time PCR instrument designed for high-throughput nucleic acid detection and quantification. It features fast thermal cycling, high sensitivity, and multiplexing capabilities for a wide range of applications in life science research and clinical diagnostics.
Sourced in United States, Germany, Italy, United Kingdom, Spain, Mexico, China, Brazil, Switzerland, Canada, Czechia
Limonene is a naturally occurring hydrocarbon found in the rinds of citrus fruits. It is commonly used as a solvent in laboratory settings due to its ability to dissolve a wide range of organic compounds.
Sourced in France, United States
Glycitin is a laboratory product used for the analysis and detection of glycosides in various samples. It serves as a standard compound for the identification and quantification of glycosides through analytical techniques, such as chromatography and spectroscopy.
More about "Black Pepper"
Black pepper, also known as Piper nigrum, is a widely used spice derived from the dried fruit of a flowering vine native to India.
It is renowned for its distinct pungent flavor and aroma, which can be attributed to the compound piperine.
This spice has a long history of culinary and medicinal use, and is a common ingredient in many cuisines worldwide.
Researchers can utilize PubCompare.ai, an AI-driven platform, to optimize their black pepper research protocols.
This tool allows them to easily locate and compare protocols from scientific literature, preprints, and patents, ensuring reproducibility and accuracy in their studies.
By identifying the best methods, researchers can improve the quality and reliability of their black pepper research and achieve meaningful results.
In addition to black pepper, researchers may also be interested in exploring related compounds and techniques, such as Folin-Ciocalteu reagent, Alexa Fluor 568, Avicel® PC 105, Tween 80 for synthesis, Methanol, Potassium hydroxide, Luna C18 column, 7900HT Fast Real-Time System, Limonene, and Glycitin.
These substances and equipment can be used in various aspects of black pepper research, from extraction and analysis to synthesis and testing.
By leveraging the insights gained from the MeSH term description and the Metadescription, researchers can develop a comprehensive understanding of black pepper and its potential applications.
With the help of PubCompare.ai, they can streamline their research protocols, improve the quality of their studies, and ultimately contribute to the advancement of knowledge in this field.
It is renowned for its distinct pungent flavor and aroma, which can be attributed to the compound piperine.
This spice has a long history of culinary and medicinal use, and is a common ingredient in many cuisines worldwide.
Researchers can utilize PubCompare.ai, an AI-driven platform, to optimize their black pepper research protocols.
This tool allows them to easily locate and compare protocols from scientific literature, preprints, and patents, ensuring reproducibility and accuracy in their studies.
By identifying the best methods, researchers can improve the quality and reliability of their black pepper research and achieve meaningful results.
In addition to black pepper, researchers may also be interested in exploring related compounds and techniques, such as Folin-Ciocalteu reagent, Alexa Fluor 568, Avicel® PC 105, Tween 80 for synthesis, Methanol, Potassium hydroxide, Luna C18 column, 7900HT Fast Real-Time System, Limonene, and Glycitin.
These substances and equipment can be used in various aspects of black pepper research, from extraction and analysis to synthesis and testing.
By leveraging the insights gained from the MeSH term description and the Metadescription, researchers can develop a comprehensive understanding of black pepper and its potential applications.
With the help of PubCompare.ai, they can streamline their research protocols, improve the quality of their studies, and ultimately contribute to the advancement of knowledge in this field.