Results 81 to 90 of about 1,999 (189)

Content of nitric oxide and glycative compounds in cured meat products-Negative impact upon health

BioMedicine, 2018
The content of nitric oxide (NO), 3-nitrotyrosine, advanced glycation endproducts (AGEs) and trans fatty acids (TFAs) in 16 kinds of cured meat products was examined.
Yang Ya-chen, Wang Zhi-hong, Yin Mei-chin   +2 more
doaj   +1 more source

Czech Cheeses: Their History, Production, and Chemical and Sensory Qualities

Journal of Food Science, Volume 90, Issue 5, May 2025.
ABSTRACT This study presents a comprehensive overview of the most well‐known Czech cheeses. It starts with an overview of the three Protected Geographical Indication (PGI) cheeses, followed by a summary of other traditional or well‐appreciated cheeses.
Sandra Teresita Martín‐del‐Campo, Alexa Pérez‐Alva, Diana Karina Baigts‐Allende   +2 more
wiley   +1 more source

Identification of N epsilon-carboxymethyllysine as a degradation product of fructoselysine in glycated protein.

Journal of Biological Chemistry, 1986
The chemistry of Maillard or browning reactions of glycated proteins was studied using the model compound, N alpha-formyl-N epsilon-fructoselysine (fFL), an analog of glycated lysine residues in protein. Incubation of fFL (15 mM) at physiological pH and temperature in 0.2 M phosphate buffer resulted in formation of N epsilon-carboxymethyllysine (CML ...
Ahmed, Mahtab U., Thorpe, Suzanne R., Baynes, John W.   +2 more
openaire   +2 more sources

Comparison of enriched charge variants from different anti‐CD3 bispecific antibodies reveals differential susceptibility of each bispecific arm to post‐translational modification

Protein Science, Volume 34, Issue 4, April 2025.
Abstract Charge heterogeneity is an important quality attribute of therapeutic antibodies, and a detailed understanding of charge heterogeneity arising from post‐translational modifications (PTMs) is required by regulatory agencies during drug development.
Jennifer B. Nguyen, Sophia Liu, Dylan A. Howie, Zachary R. Oberholtzer, Eric T. Ong, Ramya Rao, Jethro E. Prinston, Igor Dikiy, Jikang Wu, Zhijie Wu, Yimeng Zhao, Meinuo Li, Rosalynn Molden, Guido Molina, Kathleen Provoncha, Cristinel Sandu, Haibo Qiu, Ning Li, William Matousek, Michael P. Rosconi, Erica A. Pyles   +20 more
wiley   +1 more source

Plasma heparanase is associated with blood glucose levels but not urinary microalbumin excretion in type 2 diabetic nephropathy at the early stage

Renal Failure, 2017
Aim: To explore the possible correlations between plasma heparanase and albuminuria, glucose and lipid metabolism in the type 2 diabetic nephropathy patients at the early stage.Methods: One hundred and forty patients with type 2 diabetic nephropathy at ...
Yue Zhao, Jingshun Liu, Shichao Ten, Jisheng Zhang, Yanggang Yuan, Jiangyi Yu, Xiaofei An   +6 more
doaj   +1 more source

Nutritional safety and suitability of a specific protein hydrolysate derived from sources of skimmed cow's milk and whey protein concentrates and used in infant and follow‐on formula manufactured from hydrolysed protein by Healthcare Reckitt B.V.

EFSA Journal, Volume 23, Issue 3, March 2025.
Abstract The European Commission (EC) requested the European Food Safety Authority to evaluate the nutritional safety and suitability of a specific protein hydrolysate derived from sources of skimmed cow's milk (including non‐fat) and whey protein concentrates for use in infant and follow‐on formula manufactured by Healthcare Reckitt B.V.
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan de Henauw, Karen‐Ildico Hirsch‐Ernst, Angeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Laurence Castle, Mary Fewtrell, Hildegard Przyrembel, Ariane Titz, Dominique Turck   +19 more
wiley   +1 more source

Anaerobic Degradation of N‑ε-Carboxymethyllysine, a Major Glycation End-Product, by Human Intestinal Bacteria

, 2019
Modifications of lysine contribute to the amount of dietary advanced glycation end-products reaching the colon. However, little is known about the ability of intestinal bacteria to metabolize dietary N-ε-carboxymethyllysine (CML). Successive transfers of
Vincenzo Fogliano (290943), Vincenzo Fogliano, Willem M. de Vos, Thi Phuong Nam Bui (6744176), Willem M. de Vos (183481), Thi Phuong Nam Bui, Antonio Dario Troise, Antonio Dario Troise (6744179)   +7 more
core   +1 more source

Functional Characterization of Glycated Peptide Aggregates in Whey Protein Hydrolysates

Food Science &Nutrition, Volume 13, Issue 2, February 2025.
Cow's milk‐derived whey proteins are used extensively for infant formulas. During processing steps (at elevated temperature whilst lactose is present), Maillard reactions and peptide aggregation take place, affecting the immunogenic potential of the resulting whey peptides.
C. J. Slingerland, M. Laats, H. F. J. Savelkoul, R. J. J. van Neerven, M. Teodorowicz   +4 more
wiley   +1 more source

Investigation on the Contents of Nε-carboxymethyllysine, Nε-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market

, 2023
Sausages are among the most popular meat products worldwide. However, some harmful products, such as advanced glycation end-products (AGEs) and N-nitrosamines (NAs), can be formed simultaneously during sausage processing.
Yanli Du, Jian Zhang, Mingyue Shen, Aiping Yan, Yafei Kou, Mingyu Li, Jianhua Xie, Wenjing Wang   +7 more
core   +1 more source

Assessment of the correlations among 1,2-dicarbonyl compounds, advanced glycation end products, and raw material chemical components of fried shiitake mushroom (Lentinula edodes) crisps

Food Chemistry: X
This study investigated the formation of harmful Maillard reaction products (MRPs), particularly advanced glycation end products (AGEs) and 1,2-dicarbonyl compounds, in fried shiitake mushroom crisps prepared from ten types of Lentinula edodes, in ...
Yong Li, Jingyu Liu, Junlong Meng, Cuiping Feng, Jie Chen, Maomao Zeng, Hua Li   +6 more
doaj   +1 more source