Results 31 to 40 of about 721 (151)

Antidiabetic bio-peptides of soft and hard wheat glutens

Food Chemistry: Molecular Sciences, 2022
The effects of various purification techniques on kiwifruit enzyme characteristics (protease activity, kinetic parameters, and protein patterns) and production of wheat gluten bio-active peptides were investigated. The enzyme extract purified by ammonium
Babak Mousavi, Mohammad-Hossein Azizi, Soleiman Abbasi   +2 more
doaj   +1 more source

Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus

Applied Sciences, 2020
With their desired functional and technological properties, whey protein preparations are used in the food industry. In turn, lactic acid fermentation may contribute to release of a wide range of biologically active peptides (BAPs) (known also as ...
Katarzyna Skrzypczak, Waldemar Gustaw, Emilia Fornal, Anna Kononiuk, Monika Michalak-Majewska, Wojciech Radzki, Adam Waśko   +6 more
doaj   +1 more source

Advancements in the Fractionation of Milk Biopeptides by Means of Membrane Processes [PDF]

, 2013
Nowadays the most common way to obtain bioactive peptides is by enzymatic hydrolysis of protein solutions. The most studied substrates used to produce bioactive peptides are milk proteins in the form of co-products from dairy industries: caseins, cheese whey, buttermilk, whey protein concentrates and isolates or even pure single proteins that can be ...
Claudia Muro, Francisco Riera, Ayoa Fernandez   +2 more
openaire   +1 more source

Integrated Technology for Cereal Bran Valorization: Perspectives for a Sustainable Industrial Approach

Antioxidants, 2022
Current research focuses on improving the bioaccessibility of functional components bound to cereal bran cell walls. The main bioactive components in cereal bran that have major biological activities include phenolic acids, biopeptides, dietary fiber ...
Silvia Amalia Nemes, Lavinia Florina Călinoiu, Francisc Vasile Dulf, Anca Corina Fărcas, Dan Cristian Vodnar   +4 more
doaj   +1 more source

Potent antioxidant peptides derived from honey major protein enhance tolerance of eukaryotic cells toward oxidative stress

Food Production, Processing and Nutrition, 2021
Honey is known for its medicinal benefits and receiving renewed attention as natural medicine. Studies on health benefits of honey attributed its antioxidant activity to phenolic compounds, but the contribution of proteins and peptides to the antioxidant
Hisham R. Ibrahim, Fukiko Nanbu, Takeshi Miyata   +2 more
doaj   +1 more source

Cancer pain: current practice and emerging targets

British Journal of Pharmacology, EarlyView.
Cancer pain (CP) arises from a complex interplay between the tumour and its microenvironment. Many patients experience a mixed pain phenotype that encompasses nociceptive, neuropathic and neuroinflammatory mechanisms, and vary across tumour type and disease stage. Despite decades of intensive research, the mainstay of cancer pain treatment is still non‐
Yi Ye, Marcin Chwistek, Zhiting Gong, Vanessa Uzonwanne, Xiaojie Shi, Arpad Szallasi   +5 more
wiley   +1 more source

Honey as a Natural Flavorful Product: A Comprehensive Review of Its Potential Biological Activities and Recent Studies

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Health impacts of honey. ABSTRACT Honey is a natural and nutritious product of the honey bee (Apis mellifera) with low water content. Its color ranges from white to amber, with taste varying accordingly. The chemical form and viscosity of honey depend on its composition.
Ecem Bolat, Ahmet Alperen Canbolat, Sümeyye Sarıtaş, Mauro Lombardo, Anna Maria Witkowska, Hesham El‐Seedi, Mikhael Bechelany, Sercan Karav   +7 more
wiley   +1 more source

Characteristics of Potential Protein Nutraceuticals of Plant Origin with Antioxidant Activity

Molecules, 2020
This study used selected plant proteins and the tools available in the BIOPEP-UWM database to profile proteins and release antioxidant nutraceuticals from their primary structures. The frequency of the occurrence of fragments with antioxidant activity in
Iwona Szerszunowicz, Jan Kłobukowski
doaj   +1 more source

Edible insects as a source of biopeptides and their role in immunonutrition

Food & Function
Edible insect species are attracting the attention of the food industry and consumers in Western societies due to their high content and quality of protein, which is starting to be evaluated as source of peptides with immunomodulatory properties.
Fernando Rivero-Pino, Teresa Gonzalez-de la Rosa, Sergio Montserrat-de la Paz   +2 more
openaire   +3 more sources

Bioaccessibility of anthocyanins and bioactive compounds from Brazilian berries and their food matrix interaction: an in vitro gastrointestinal digestion study coupled to UHPLC‐ESI‐TQD‐MS/MS analysis

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3462-3477, April 2026.
Abstract BACKGROUND Several commercial berries have been examined for anthocyanin composition, bioaccessibility, and bioactive effects, while Brazilian berries remain underexplored. This study aimed to access the effect of in vitro gastrointestinal digestion on anthocyanin bioaccessibility, stability, and antioxidant potential in black pitanga (Eugenia
Paulo Berni, Laís R Zandoná, Patrícia B Berilli, Livia Reguengo, Giulia Bonhin, Daniela CS Baldan, Mário R Maróstica Jr   +6 more
wiley   +1 more source