Results 51 to 60 of about 3,376,074 (301)

Peptidomics analysis of potato protein hydrolysates: post-translational modifications and peptide hydrophobicity [PDF]

, 2017
Post-translational modifications (PTMs) often occur in proteins and play a regulatory role in protein function. However, the role of PTMs in food-derived peptides remains largely unknown.
Shixiang Yao, Chibuike, Udenigwe, Chibuike Udenigwe, Shixiang, Yao   +3 more
core   +2 more sources

Macroalgal protein hydrolysates from Palmaria palmata influence the 'incretin effect' in vitro via DPP-4 inhibition and upregulation of insulin, GLP-1 and GIP secretion

, 2021
Purpose: This study investigated metabolic benefits of protein hydrolysates from the macroalgae Palmaria palmata, previously shown to inhibit dipeptidylpeptidase-4 (DPP-4) activity in vitro. Methods: Previously, Alcalase/Flavourzyme-produced P. palmata
Harnedy-Rothwell, P.A., Parthsarathy, V., Allsopp, P.J., McLaughlin, C.M., Sharkey, S., McSorley, E.M., Lafferty, R.A., FitzGerald, R.J., O'Harte, F.P.M.   +8 more
core   +1 more source

In vitro antioxidant and anti-inflammatory properties of Artocarpus altilis (Parkinson) Fosberg (seedless breadfruit) fruit pulp protein hydrolysates

Scientific Reports, 2023
Protein hydrolysates from dietary sources possess many physiological and biological properties. Artocarpus altilis is an evergreen multipurpose plant with many benefits.
Sodiq Oluwaseun Dada, Great Chimsom Ehie, Olukemi Adetutu Osukoya, Scholastica Onyebuchi Anadozie, Olusola Bolaji Adewale, Adenike Kuku   +5 more
doaj   +1 more source

Protein hydrolysates from animal processing by-products as a source of bioactive molecules with interest in animal feeding: A review.

, 2015
Industrial processing of livestock, poultry and fish produces a large amount of waste in a solid or liquid form that can either be destroyed or be used to make compost, biogas or other low-added value products.
Martínez Álvarez, Óscar, Chamorro Francisco, Susana, Brenes, Agustín, Chamorro, Susana   +3 more
core   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads

Marine Drugs, 2023
Information on the bioaccessibility of minerals is essential to consider a food ingredient as a potential mineral fortifier. In this study, the mineral bioaccessibility of protein hydrolysates from salmon (Salmo salar) and mackerel (Scomber scombrus ...
Beatriz de la Fuente, Tone Aspevik, Francisco J. Barba, Katerina Kousoulaki, Houda Berrada   +4 more
doaj   +1 more source

Protein hydrolysates in sports nutrition [PDF]

Nutrition & Metabolism, 2009
It has been suggested that protein hydrolysates providing mainly di- and tripeptides are superior to intact (whole) proteins and free amino acids in terms of skeletal muscle protein anabolism. This review provides a critical examination of protein hydrolysate studies conducted in healthy humans with special reference to sports nutrition. The effects of
openaire   +3 more sources

Marine‐Derived Type I Collagen From Scyliorhinus canicula: Extraction, Characterization, and Biomedical Applications

Journal of Applied Polymer Science, EarlyView.
Marine‐derived type I collagen is extracted from Scyliorhinus canicula skin and characterized by physicochemical and morphological analyses. The collagen exhibits excellent biocompatibility, promotes wound healing, reduces inflammatory mediators, and inhibits melanogenesis.
Marwa Rejeb, Aida Lahmar, Arem Selmi, Tahsine Kosksi, Nawres Debbabi, Ghania Hamdi‐Degobert, Leila Chekir‐Ghedira   +6 more
wiley   +1 more source

Post-Fermentative Addition of Grape Seed Protein Hydrolysates and Their Impact on Wine Colour-Related Polyphenols

Beverages
This study evaluates the effect of protein hydrolysates, obtained from grape seed meal (industrial waste), as colour stabilisers in red wines from warm climates. Protein hydrolysates were added to the wine after fermentation and maceration.
Ana Belén Mora-Garrido, M. Luisa Escudero-Gilete, M. Lourdes González-Miret, Francisco J. Heredia, María Jesús Cejudo-Bastante   +4 more
doaj   +1 more source

Protein hydrolysate as a dietetic resource

Jornal de Pediatria, 1998
OBJECTIVE: The central goal of this paper was to study the application of beef meat and poultry (turkey and chicken) hydrolysates to the preparations used in our Brazilian current feeding practices. METHODS: The various kinds of meat were hydrolyzed with fresh pineapple under similar conditions to those daily used at home.
M E, Silva, R N, Mazzilli, D, Barbieri
openaire   +2 more sources