Results 61 to 70 of about 95,056 (227)

Macronutrient and micronutrient profiles of meat types: insights into human health and diet

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Nazan Koluman, Yesim Ozogul   +4 more
wiley   +1 more source

Effects of dexamethasone on the activity of histidine decarboxylase, ornithine decarboxylase, and DOPA decarboxylase in rat oxyntic mucosa

, 1991
Since accelerated turnover of histamine in oxyntic mucosa may be an important factor in the pathogenesis of peptic ulcers, the effect of dexamethasone and other glucocorticoids on the activity of gastric histidine decarboxylase (HDC) was studied in the ...
Masataka Araki, Seiichi Takenoshita, Yukio Nagamachi, Mitsuo Nakamura, Shigeru Matsuzaki, Hirokazu Shoda   +5 more
core   +1 more source

Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products

Italian Journal of Food Safety
The formation of histamine in food is influenced by temperature, and histamine growth can be inhibited by maintaining a cold chain. However, simply relying on temperature control is insufficient, as certain bacteria can produce the enzyme histidine ...
Muhammad Maskur, Asep Awaludin Prihanto, Muhamad Firdaus, Rovina Kobun, Rahmi Nurdiani   +4 more
doaj   +1 more source

Kujin Suppresses Histamine Signaling at the Transcriptional Level in Toluene 2,4-Diisocyanate–Sensitized Rats

Journal of Pharmacological Sciences, 2009
Kujin, the dried root of Sophorae flavescensis, has been used in Chinese folklore medicine against allergy. Evaluation of its anti-allergic potential as well as its mechanism of action has rarely been established.
Shrabanti Dev, Hiroyuki Mizuguchi, Asish K. Das, Kazutaka Maeyama, Shiho Horinaga, Shuhei Kato, Misaki Tamada, Masashi Hattori, Hayato Umehara, Hiroyuki Fukui   +9 more
doaj   +1 more source

Evaluating Sardinella brasiliensis quality indicators through the quantification of histamine and bacterial communities

Heliyon, 2020
Primarily formed by the microbial decarboxylation of the amino acid histidine, histamine is the leading global cause of food poisoning from fish consumption worldwide.
Alessandra Danile de Lira, Icaro Maia Santos de Castro, Michele Bertoni Mann, Luana Peixoto Mallmann, Caroline Isabel Kothe, Ana Paula Muterle Varela, Ana Paula Guedes Frazzon, Jeverson Frazzon   +7 more
doaj   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

The effect of brocresine (NSD-1055) on the histidine decarboxylase activity in the rat gastric mucosa

, 1971
The effect of the histidine decarboxylase inhibitor brocresine (NSD-1055) on the specific histidine decarboxylase in the gastric mucosa was investigated in rats.
H MESCH, K-FR SEWING
core   +1 more source

Histidine-Based Supramolecular Nanoassembly Exhibiting Dual Enzyme-Mimetic Functions: Altering the Tautomeric Preference of Histidine to Tailor Oxidative/Hydrolytic Catalysis

, 2023
Challenges persist in replicating enzyme-like active sites with functional group arrangements in supramolecular catalysis. In this study, we present a supramolecular material comprising Fmoc-modified histidine and copper.
Peidong Du (15389350), Yuanxi Liu (12026543), Shichao Xu (1826863), Zhen-Gang Wang (1295847), Haifeng Wu (402896)   +4 more
core   +1 more source

A Simple Method for the Determination of Histamine and Histidine Decarboxylase Activity in Rat

پزشکی بالینی ابن سینا, 2002
The content of the histamine in most mammalian tissues is very low.    Thus , presentation a simple and sensitive method to assay the histamine    content in crude extracts tissues is required .
Dardi Qujeq, Yarhosein Safari
doaj  

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 more
wiley   +1 more source