Results 271 to 280 of about 363,724 (308)
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Platyphylloside: Metabolism and digestibility reductionin vitro
Journal of Chemical Ecology, 1995The metabolism of platyphylloside [(5S)-5-hydroxy-1,7-bis-(4-hydroxyphenyl)-3-heptanone-5-O-β-D-glucopyranosidel]-known to reduce digestibility-was studiedin vitro in sheep rumen liquor. Platyphylloside is hydrolyzed to 5-hydroxy-3-platyphyllone [(5S)-5-hydroxy-1,7-bis-(4-hydroxyphenyl)-3-heptanone], which is reduced to centrolobol [1,7-bis-(4 ...
K, Sunnerheim-Sjöberg, P G, Knutsson
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Stability of food allergens to digestion in vitro
Nature Biotechnology, 1996An integral part of the safety assessment of genetically modified plants is consideration of possible human health effects, especially food allergy. Prospective testing for allergenicity of proteins obtained from sources with no prior history of causing allergy has been difficult because of the absence of valid methods and models.
J D, Astwood, J N, Leach, R L, Fuchs
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Protein Digestibility: In Vitro Methods of Assessment
1991Publisher Summary This chapter describes those changes in protein structure that lead to change in the digestibility of the protein and discusses several methods for assaying protein digestibility The biological utilization of a protein is primarily dependent on its digestibility by gastric, pancreatic, and intestinal peptidases; its composition ...
H E, Swaisgood, G L, Catignani
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In vitro digestion of caseinophosphopeptide–iron complex
Journal of Dairy Research, 2000Caseins bind strongly to Fe by their phosphoseryl residues (Hegenauer et al. 1979; Brulé & Fauquant, 1982; Bouhallab et al. 1991; Emery, 1992) and keep it soluble at the alkaline pH of the duodenum (Manson & Annan, 1971; Bouhallab et al. 1991).
Aît-Okhatar, N. +5 more
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In Vitro digestibility of selected polymers
Journal of Environmental Polymer Degradation, 1994In vitro digestibility of 10 polymers was studied. Only starch, starch blend, gelatin, and silk were more than 10% digested by the enzyme cocktail. Cellophane, polyhydroxy-β-valerate, pullulan, levan, shellac, ethylene vinyl alcohol, and polyethylene were less than 10% digestible.
M. E. Kunkel, A. Seo
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Increased protein digestibility of beef with aging in an infant in vitro digestion model
Meat Science, 2020This study investigated the protein digestibility of aged beef using an infant in vitro digestion model. Semitendinosus muscles were vacuum-packed and aged for 0, 7, and 14 days at 4°C. Malondialdehyde content of raw and cooked beef increased with aging (P
Seonmin, Lee +6 more
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[Stability of protein to digestion in vitro].
Wei sheng yan jiu = Journal of hygiene research, 2006To establish test model of stability of different protein to digestion in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF).The component of SGF and SIF being from the United States Pharmacopeia, the stability of various proteins were tested. The concentration of protein in SGF/SIF was 0.5mg/ml. At intervals of 0s, 15s, 30s, 60s, 2min,
Yinghua, Li +5 more
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Advances in the in vitro digestion and fermentation of polysaccharides
International Journal of Food Science and Technology, 2021Yuxi Guo, Xuefeng Chen, Pin Gong
exaly