Results 31 to 40 of about 114,401,429 (299)
Preparation of Curcumin Nanoemulsion and Its in Vitro Simulated Digestion Characteristics
Shipin gongye ke-ji, 2023 In this study, a stable curcumin nanoemulsion delivery system was constructed using selectively hydrolyzed soy protein as the emulsifier to enhance the aqueous solubility and bioavailability of curcumin.
Xin WAN +4 more
doaj +1 more source
Adding neutral or anionic hydrocolloids to dairy proteins underin vitro gastric digestion conditions [PDF]
, 2016 The effect of adding uncharged polysaccharides such as konjac glucomannan (KGM) or negatively charged polysaccharides such as alginate to dairy protein ingredients - milk, whey proteins and calcium caseinate - was investigated through simulated in vitro ...
Larrea Santos, Virginia +3 more
core +1 more source
Susceptibility of lysozyme to in-vitro digestion and immunoreactivity of its digests [PDF]
Food Chemistry, 2011 This paper examines lysozyme (LYS) behaviour upon in-vitro digestion, mimicking different conditions in the stomach and intestine, and assessing the effect of natural surfactants, such as phosphatidylcholine (PC) or bile salts (BS), on hydrolysis and residual immunogenicity of the digests.
Jiménez Saiz, Rodrigo +4 more
openaire +2 more sources
In vitro lipid digestion models
GSC Biological and Pharmaceutical Sciences, 2023 The models are evaluated in terms of their suitability to assess lipid based drug delivery systems, and their ability to produce In vitro - in vivo correlations (IVIVCs). While the pH-stat lipolysis model is by far the most commonly utilized In vitro digestion model in relation to characterizing Lipid based drug delivery Presently, no single In vitro ...
Kethavath Bhagya, M. Sunitha Reddy
openaire +2 more sources
Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe During In Vitro Digestion.
, 2012 Various botanical and structural characteristics of starchy foods are considered to modify the rate of starch digestion and the glycaemic responses in humans.
Kidman, Siv +8 more
core +1 more source
FoodsThe use of native and malted triticale (MT) flour in dry pasta has been limited despite the potential of triticale in cereal-based food production. In this study, triticale-based dry spaghetti with increasing levels of substitution (0, 25, 50, and 75 g ...
Mariasole Cervini +6 more
doaj +1 more source
Establishment of contaminant-free perennial plants in vitro
, 1999 Perennial plant tissue cultures are established by disinfecting field or greenhouse-grown plant parts and transferring them to sterile medium in vitro. Typically, shoots harvested from field or greenhouse-grown plants are placed in water, either to force
McMeans O.M. +5 more
core +1 more source
Digestion of Articular Cartilage by Papin in vitro
Experimental Biology and Medicine, 1967 SummaryThe digestion in vitro of diced fragments of bovine cartilage by a 0.1% solution of papain was investigated over a 2-hour period. At half-hour intervals, measurements were made of the gravimetric loss of cartilage, and of the amount of cartilage nitrogen, hexosamine, and hydroxyproline present in the supernatant solution.
M, Schneider, G, Goldstein
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A review on the food digestion in the digestive tract and the used in vitro models
Current Research in Food Science, 2021 It is crucial to replicate or mimic the human digestive system conditions closely in model systems to have the food digestion-related data as accurate as possible. Thus, the data obtained could contribute to studies like those on the relationship between health and nutrition.
openaire +3 more sources
Degradation mechanism of the von Willebrand factor A2 domain by nattokinase
FEBS Letters, EarlyView.Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto +3 more
wiley +1 more source