Results 81 to 90 of about 42,294 (265)

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, EarlyView.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Isolation， identification and optimization of fermentation conditions of a β-glucosidase producing strain

Siliao yanjiu, 2023
The experiment was to screen β-glucosidase high yielding strains from nature, identify them and optimize the enzyme production conditions. The β-glucosidase strains were isolated and screened by aesculin chromogenic technique, and enzyme production ...
CUI Ping, LUO Xiao-mei, QIN Qing-shuang, WEI Ping-zhen, LIAN Jie, AN Hui, LU Li-li, GAO Li-xia   +7 more
doaj  

β-Glucosidases in the yeastPichia polymorpha [PDF]

FEMS Microbiology Letters, 1979
T.G. Villa, V. Notario, J.R. Villanueva
openaire   +1 more source

MOESM4 of A novel β-glucosidase from Saccharophagus degradans 2-40T for the efficient hydrolysis of laminarin from brown macroalgae

, 2018
Additional file 4: Table S2. Comparison of optimum conditions and substrate specificities of various characterized β-glucosidases (EC 3.2.1.21) in GH1.
Kim, Dong, Kim, Do, Lee, Sang-Hyun, Kim, Kyoung   +3 more
openaire   +1 more source

Effect of Pretreatment Methods on the Proximate Composition, Antinutritional Factors, Antioxidants Properties, and In Vitro Antidiabetic Activities of Hypsizygus ulmarius

Food Chemistry International, EarlyView.
The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade, Saka Olasunkanmi Gbadamosi, Tunde Afolabi Morakinyo, Adedayo Olubunmi Adeboye, Akinsola Albert Famuwagun   +4 more
wiley   +1 more source

Studies on active chemicals in the saliva of the rice brown planthopper (Nilaparvata lugens) that elicit the production of rice volatiles

浙江大学学报. 农业与生命科学版, 2005
Active chemicals were found to be present in the rice brown planthopper Nilaparvata lugens head extract that induced rice plants to release volatiles attractive to Anagrus nilaparvatae, an egg parasitoid of N.
DU Meng-hao, YAN Xing-cheng, LOU Yong-gen, CHENG Jia-an   +3 more
doaj   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

Effect of p-Hydroxybenzoic Acid on the Activation of β-Glucosidase Activity and Their Interaction

Shipin gongye ke-ji
To investigate the effect of phenolic acids on the activity of β-glucosidase, this study systematically evaluated the activation mechanism of p-hydroxybenzoic acid (PHBA) at varying concentrations (0~0.5 g/L) through circular dichroism spectroscopy and ...
Shunfeng LI, Yunli CHEN, Xueyi LAN, Luyao FENG, Anjian WANG, Xiaoyuan WANG, Lihua ZHANG   +6 more
doaj   +1 more source