Results 251 to 260 of about 114,834,543 (300)

The in vitro gastrointestinal digestion-associated protein corona of polystyrene nano- and microplastics increases their uptake by human THP-1-derived macrophages. [PDF]

Part Fibre Toxicol
Brouwer H, Porbahaie M, Boeren S, Busch M, Bouwmeester H.   +4 more
europepmc   +1 more source

A novel multiple plant-based milk alternative containing various preprocessed grains achieves better performance in protein digestibility and free amino acid profile via in vitro gastrointestinal digestion analysis. [PDF]

Food Sci Nutr
Wang X, Zhang L, Wang M, Ma H, Liu S, Wang M, Yu Y, Liu G, Cao Q, Wang X, Ma X, Yuan P, Liu J, Zhang Y, Duan S.   +14 more
europepmc   +1 more source

Bioaccessibility and Antioxidant Activity of Faba Bean Peptides in Comparison to those of Pea and Soy after In Vitro Gastrointestinal Digestion and Transepithelial Transport across Caco-2 and HT29-MTX-E12 Cells. [PDF]

J Agric Food Chem
Martineau-Côté D, Achouri A, Pitre M, Karboune S, L'Hocine L.   +4 more
europepmc   +1 more source

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Characterization and in vitro simulated gastrointestinal digestion and fermentation of Mentha haplocalyx polysaccharide

International Journal of Biological Macromolecules, 2022
An acidic polysaccharide (PMHP-3) obtained from the Mentha haplocalyx was structurally characterized, and in vitro simulated digestion and fermentation were investigated. PMHP-3 was mainly composed of mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose and arabinose with molecular weight of 21.82 kDa. After digestion in saliva and
Chuchu, Fang, Guangjing, Chen, Jianquan, Kan   +2 more
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Quinoa flavonoids and their bioaccessibility during in vitro gastrointestinal digestion

Journal of Cereal Science, 2020
Abstract This research evaluated the effect of in vitro gastrointestinal digestion on the bioaccessibility of flavonoid compounds present in quinoa products (seeds, sprouts, and flakes) and changes in their antioxidant activity. Flavonoids that were present after treatment with gastric and intestinal enzymes were characterized using HPLC-ESI-MS3, and
Gayathri Balakrishnan, Renée Goodrich Schneider   +1 more
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Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures

Food Chemistry, 2023
The effects of different heating temperatures (40-115 °C) on the structure, oxidation, and digestibility of beef myofibrillar protein were investigated. Reductions in the number of sulfhydryl groups were observed, together with gradual increases in the number of carbonyl groups, indicating oxidation of the protein by the increased temperatures.
Hua, Chen, Gaiming, Zhao, Xiaoling, Yu, Qiuhui, Zhang, Chaozhi, Zhu, Lin, Tong, Jiangang, Hao   +6 more
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Structural characterization and in vitro gastrointestinal digestion and fermentation of litchi polysaccharide

International Journal of Biological Macromolecules, 2019
This study investigated the structural characteristic and in vitro digestion and fermentation behaviours of polysaccharide from litchi pulp (LPII). The results showed that LPII was 161.24kDa, and consisted of arabinose, galactose, rhamnose and glucose. The glycosidic linkages were identified as α-L-Araf-(1→, →5)-α-Araf-(1→ and →3,6)-β-D-Galp-(1→. After
Fei, Huang, Yang, Liu, Ruifen, Zhang, Yajuan, Bai, Lihong, Dong, Lei, Liu, Xuchao, Jia, Guangjin, Wang, Mingwei, Zhang   +8 more
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Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion

Journal of Agricultural and Food Chemistry, 2012
Oxidation of cod liver oil rich in long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) was investigated during a gastrointestinal (GI) in vitro digestion. The digestion stimulated TBA-reactive substances (TBARS) formation in both the gastric and intestinal steps, whereas levels of lipid hydroperoxides remained nearly constant.
Karin, Larsson, Lillie, Cavonius, Marie, Alminger, Ingrid, Undeland   +3 more
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Transformation of Arsenic Species during in Vitro Gastrointestinal Digestion of Vegetables

Journal of Agricultural and Food Chemistry, 2013
Arsenic is an element widely distributed in the environment, and the diet is the main source of arsenic exposure for most people. However, many of the processes related to steps before intestinal absorption are unknown. This study evaluates the effect of in vitro gastrointestinal digestion on pentavalent arsenic forms [As(V), MMA(V), DMA(V)] present in
Marta, Calatayud, Edi, Bralatei, Jorg, Feldmann, Vicenta, Devesa, Dinoraz, Vélez   +4 more
openaire   +2 more sources