Results 41 to 50 of about 1,007 (170)

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

Supplementation of Biopeptide from Chicken Feet to the Immune System and Growth of Broiler Chicken [PDF]

, 2023
The safety of poultry products, especially broiler chickens, can be stated to be relatively low. Antibiotic growth promoter (AGP) is used to improve chicken performance and maintain immunity.
Aulia Rizaldi Hafiz Hakim, Hartoyo, Bambang, Munasik Munasik, Tugiyanti, Elly, Elly Tugiyanti, Hakim, Aulia Rizaldi Hafiz, Sri Rahayu, Rahayu, Sri, Munasik, Munasik, Bambang Hartoyo   +9 more
core   +1 more source

Lipopeptides in promoting signals at surface/interface of micelles: Their roles in repairing cellular and nuclear damages

, 2022
Lipopeptides are recognized as a structurally diverse group of functional biopeptides. They possess multiple biological, biotechnological and therapeutic applications and are able to affect cell membrane integrity and permeability.
Hasanah Mohd Ghazali, Sami Saadi, Nazamid Saari, Nor Elhouda Nacer, Mohammed, Abdulkarim Sabo, Abdulkarim Sabo Mohammed, Azizah Abdul-Hamid, Mohd Ghazali, Hasanah, Abdul Hamid, Azizah, Farooq Anwar, Nacer, Nor Elhouda, Anwar, Farooq, Saadi, Sami, Saari, Nazamid   +13 more
core   +1 more source

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

, 2013
None
Claudia Muro, Francisco Riera, Ayoa Fernández   +2 more
openaire   +2 more sources

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

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   +2 more sources

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

Optimization of Fermentation Process of Wheat Germ Protein by Aspergillus niger and Analysis of Antioxidant Activity of Peptide

Fermentation
Utilizing wheat embryos as the raw material and employing Aspergillus niger as the fermentation strain, wheat embryo polypeptides were produced through microbial liquid fermentation.
Yingying Liu, Yu Zhou, Chaohong Zhu, Yanglin Meng, Jingjing Wang, Xinyang Chen, Yinchen Hou, Aimei Liao, Long Pan, Jihong Huang   +9 more
doaj   +1 more source