Results 41 to 50 of about 3,200 (205)

Kinetic Analysis of the Inhibition by Melanoidin of Trypsin [PDF]

Bioscience, Biotechnology, and Biochemistry, 1996
The inhibition by melanoidin of trypsin was investigated in a kinetic approach. Melanoidin was prepared by the Maillard reaction between D-glucose and glycine, and BANA was used as a substrate. The inhibition was found to follow a non-competitive mode with a Ki of 5.8% and to be exerted through an electrostatic interaction between melanoidin and ...
HIRANO, Miyuki, MIURA, Masayo, GOMYO, Toshiharu   +2 more
openaire   +2 more sources

Research Progress on Separation, Purification, Structure Analysis and Function of Melanoidins from Plants

Shipin gongye ke-ji, 2023
In recent years, melanoidins has attracted increasing attention for its biological functions such as anti-cancer, obesity prevention and gut microbiota regulation.
Yifei ZHAO, Rentang ZHANG, Jingyan YAN, Jing LIU   +3 more
doaj   +1 more source

Digestion and gut-microbiota fermentation of cocoa melanoidins: An in vitro study

, 2023
This research aimed to compare the in vitro digestibility and fermentability of melanoidins extracted from cocoa nibs fast-roasted with a fluidized bed roaster (FR-melanoidins), melanoidins from cocoa nibs slow-roasted in a convective oven (SR ...
Victoria Mesa, Fogliano, Vincenzo, ATAÇ MOGOL, BURÇE, Martínez Galán, Julián Paul, Vincenzo Fogliano, Zixuan Wang, Mesa Salgado, Victoria, Burçe Ataç Mogol, Peña-Correa, Ruth Fabiola, Mogol, Burçe Ataç, Mesa, Victoria, Julian Paul Martínez-Galán, Martínez-Galán, Julian Paul, Wang, Zixuan, Ruth Fabiola Peña-Correa, Peña Correa, Ruth Fabiola   +15 more
core   +1 more source

Sugars in the Nondialyzable Melanoidin

Journal of the agricultural chemical society of Japan, 1972
アンモニアカラメルの一製造条件に従って,グルコースとアンモニアから調製した非透析性メラノイジンおよび,それをさらにDEAE-セルロースカラムによって分画したメラノイジン(F2, F3, F4, F5およびF6)中に存在する糖類について,各種検討を行なった. 1)該メラノイジンの酸加水分解物をAmberlite IR-120 (H+型)処理,ついで活性炭処理してえた画分Aについて, PPCおよびGLCによって検討を行なった.その結果,この画分の大部分は糖類であり,グルコース,フラクトース,アラビノースのほかに,痕跡量の4種の未知物質の存在が認められた.
TSUCHIDA, Hironobu, KOMOTO, Masahiko
openaire   +2 more sources

Antimicrobial properties and volatile profile of bread and biscuits melanoidins [PDF]

, 2022
This work gives novel information about the antimicrobial effect and volatiles of melanoidins isolated from Maria biscuit, common and soft bread.
Diaz Morales, Noelia, Muñiz Rodríguez, Pilar, Ortega Heras, Miriam, González San José, Mª Luisa, Diez Mate, Ana Mª   +4 more
core   +1 more source

Bioeconomy, sustainability, and digital technologies in Haematococcus lacustris biomass and astaxanthin production: advances and outlook

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Astaxanthin is a carotenoid with strong antioxidant properties, used in research on cancer treatment, ocular injuries, and neurological disorders. When produced by the microalgae Haematococcus lacustris, its antioxidant potential is even higher than that of the synthetic molecule, making it particularly attractive for pharmaceutical and ...
Renata Kühl Rocha, Lucas Nascimento Dario, Ana Caroline de Souza Barnabé, Paulo Sérgio de Arruda Ignácio, Reinaldo Gaspar Bastos, Augusto Ducati Luchessi   +5 more
wiley   +1 more source

Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak (Quercus rubra L., syn. Q. borealis F. Michx) Seeds Affected by Roasting Conditions

Molecules, 2023
The nutritional value and health-promoting properties cause the fruits (acorns) of Quercus spp. to have great potential for use in the food industry as functional ingredients and antioxidants source.
Joanna Oracz, Monika Prejzner, Joanna Grzelczyk, Gabriela Kowalska, Dorota Żyżelewicz   +4 more
doaj   +1 more source

Dissecting dietary melanoidins: formation mechanisms, gut interactions and functional properties

, 2021
Dietary melanoidins are late stage Maillard reaction products (MRPs), browning colorants and predominantly high molecular weight (HMW) chemicals. They originate through polycondensation reactions of reducing sugars and proteins or amino acids upon ...
Shaheen, Sherif, Shorbagi, Mohamed, Farag, Mohamed A., Lorenzo, Jose M.   +3 more
core   +1 more source

Melanoidin Content Determines the Primary Pathways in Glucose Dark Fermentation: A Preliminary Assessment of Kinetic and Microbial Aspects

Fermentation
Melanoidins are heterogeneous polymers with a high molecular weight and brown color formed during the Maillard reaction by the combination of sugars and amino acids at high temperatures with the potential to inhibit the microbial activity in bioprocesses.
Carolina Nemeth Comparato, Matheus Neves de Araujo, Isabel Kimiko Sakamoto, Lucas Tadeu Fuess, Márcia Helena Rissato Zamariolli Damianovic, Ariovaldo José da Silva   +5 more
doaj   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source