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https://www.readbyqxmd.com/read/28540708/fast-real-time-pcr-method-for-detection-of-soy-in-foods
#1
Montserrat Espiñeira, Francisco J Santaclara
Soy is used as an additive in the manufacturing of diverse products, because of their ability of emulsification, water and fat absorption, contributing to the consistency of food products. Moreover, soy is recognized as a potential allergen, so its presence should be indicated in all the food products.These issues highlight the need for techniques that allow the detection of soy in foods. This work describes a real-time PCR method for the detection of soy in a wide range of foodstuffs. The main features of this technique are its reliability and sensitivity, allowing the detection of trace amounts of soybean in processed products...
2017: Methods in Molecular Biology
https://www.readbyqxmd.com/read/28537331/diet-modeling-in-older-americans-the-impact-of-increasing-plant-based-foods-or-dairy-products-on-protein-intake
#2
J A Houchins, C J Cifelli, E Demmer, V L Fulgoni Iii
OBJECTIVES: To determine the effects of increasing plant-based foods or dairy products on protein intake in older Americans by performing diet modeling. DESIGN: Data from What We Eat in America (WWEIA), the dietary component of the National Health and Nutrition Examination Survey (NHANES), 2007-2010 for Americans aged 51 years and older (n=5,389), divided as 51-70 years (n=3,513) and 71 years and older (n=1,876) were used. MEASUREMENTS: Usual protein intake was compared among three dietary models that increased intakes by 100%: (1) plant-based foods; (2) higher protein plant-based foods (i...
2017: Journal of Nutrition, Health & Aging
https://www.readbyqxmd.com/read/28530573/identification-of-a-key-umami-active-fraction-in-modernized-korean-soy-sauce-and-the-impact-thereof-on-bitter-masking
#3
Yiseul Kim, Eun-Young Kim, Hee Jin Son, Jai-Jung Lee, Yong-Ho Choi, Mee-Ra Rhyu
Food protein hydrolysates created by natural fermentation have been used for centuries as food flavorings. The aim of this study was to define the key umami-active fraction of modernized Korean soy sauce (mJGN) and the impact thereof on bitter-masking of human sensory and bitter-taste receptor-expressing cells. We found strong correlations between taste profiles of mJGN and a contained fraction (F05). The latter contained compounds of less than 500Da, and elicits a distinct umami taste. Both free amino acids and Glu-enriched oligopeptides are suggested to be crucial in terms of the effects of F05 on taste...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28524727/e-cadherin-%C3%AE-catenin-complex-a-target-for-anticancer-and-antimetastasis-plants-plant-derived-compounds
#4
Majid Tafrihi, Roohollah Nakhaei Sistani
Plants reputed to have cancer-inhibiting potential and putative active components derived from those plants have emerged as an exciting new field in cancer study. Some of these compounds have cancer-inhibiting potential in different clinical staging levels, especially metastasis. A few of them which stabilize cell-cell adhesions are controversial topics. This review article introduces some effective herbal compounds that target E-cadherin/β-catenin protein complex. In this article, at first, we briefly review the structure and function of E-cadherin and β-catenin proteins, Wnt signaling pathway, and its target genes...
May 19, 2017: Nutrition and Cancer
https://www.readbyqxmd.com/read/28511539/exploiting-salt-induced-micro-phase-separation-to-form-soy-protein-microcapsules-or-microgels-in-aqueous-solution
#5
Nannan Chen, Mouming Zhao, Taco Nicolai, Christophe Chassenieux
Self-assembly of native glycinin at room temperature was investigated as a function of the pH and the NaCl concentration. Microphase separation leading to the formation of dense protein microdomains was observed by confocal laser scanning microscopy. Depending on the conditions, the microdomains coalesced into a continuous protein rich phase or associated into large clusters. Addition of β-conglycinin inhibited phase separation and reduced the pH range in which it occurred. Microdomains of glycinin that were formed in the presence of 0...
May 16, 2017: Biomacromolecules
https://www.readbyqxmd.com/read/28504581/bacillus-coagulans-gbi-30-6086-increases-plant-protein-digestion-in-a-dynamic-computer-controlled-in-vitro-model-of-the-small-intestine-tim-1
#6
D Keller, R Van Dinter, H Cash, S Farmer, K Venema
The aim of this study was to assess the potential of the probiotic Bacillus coagulans GBI-30, 6086 [GanedenBC(30)] (BC30) to aid in protein digestion of alimentary plant proteins. To test this, three plant proteins, from pea, soy and rice, were digested in a validated in vitro model of the stomach and small intestine (TIM-1) in the absence and in the presence of BC30. Samples were taken from the TIM-1 fractions that mimic uptake of amino acids by the host and analysed for α-amino nitrogen (AAN) and total nitrogen (TN)...
May 15, 2017: Beneficial Microbes
https://www.readbyqxmd.com/read/28504164/a-novel-water-based-process-produces-eco-friendly-bio-adhesive-made-from-green-cross-linked-soybean-soluble-polysaccharide-and-soy-protein
#7
Cheng Yuan, Mingsong Chen, Jing Luo, Xiaona Li, Qiang Gao, Jianzhang Li
In this study, an eco-friendly soy protein adhesive was developed that utilized two components from soybean meal without addition of any toxic material. A plant-based, water-soluble and inexpensive soybean soluble polysaccharide was used as the novel renewable material to combine with soy protein to produce a soy protein adhesive. Three-plywood was fabricated with the resulting adhesive, and its wet shear strength was measured. The results showed the wet shear strength of plywood bonded by the adhesive reached 0...
August 1, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28501404/effects-of-dietary-crude-protein-concentration-on-late-lactation-dairy-cow-performance-and-indicators-of-nitrogen-utilization
#8
T Barros, M A Quaassdorff, M A Aguerre, J J Olmos Colmenero, S J Bertics, P M Crump, M A Wattiaux
The objectives of this study were to measure performance responses and to evaluate indictors of N utilization in late-lactation cows fed diets with incremental reductions in crude protein (CP) concentration. Holstein cows (n = 128; 224 ± 54 d in milk) were stratified by parity and days pregnant (86 ± 25 d) and randomly assigned to 1 of 16 pens in a randomized complete block design. For 3 wk, all cows received a covariate diet containing 16.9% CP [dry matter (DM) basis]. For the subsequent 12 wk, pens were randomly assigned to 1 of 4 treatments that contained 16...
May 10, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28492347/the-soy-derived-peptide-vglycin-inhibits-the-growth-of-colon-cancer-cells-in%C3%A2-vitro-and-in%C3%A2-vivo
#9
Chang Gao, Rui Sun, Ya-Rong Xie, An-Li Jiang, Mei Lin, Min Li, Zheng-Wang Chen, Ping Zhang, Honglin Jin, Jue-Ping Feng
Vglycin, a novel natural polypeptide isolated from pea seeds, possesses antidiabetic properties. Our previous studies have shown that Vglycin can induce the differentiation of human colon adenocarcinoma cells. We aimed to determine the anticancer activity of Vglycin against colon cancer cells and to elucidate related apoptosis-inducing mechanisms. Treatment with purified Vglycin significantly reduced growth, viability, and colony formation of CT-26, SW480, and NCL-H716 colon cancer cells in a dose-dependent manner while down-regulating the expression of proliferating cell nuclear antigen...
May 2017: Experimental Biology and Medicine
https://www.readbyqxmd.com/read/28490115/mechanistic-insights-into-tyrosinase-mediated-crosslinking-of-soy-glycinin-derived-peptides
#10
Sivan Isaschar-Ovdat, Ayelet Fishman
Tyrosinase from Bacillus megaterium (TyrBm) was previously used to modulate soy glycinin-based emulsions and gels. To study the crosslinking mechanism, TyrBm oxidation of three tyrosine-containing octapeptides derived from glycinin was analyzed by oxygen consumption measurements, absorbance and mass spectrometry. A significant lag period and lower activity were measured when tyrosine was located in the middle of the peptide chain. Mass spectrometry analysis showed that these peptides are crosslinked via the oxidative quinone ring of the tyrosine residue by aryl-alkylamine addition or aryloxy radical coupling to form di-DOPA (3,4-dihydroxyphenylalanine)...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28485640/express-hydrogen-bonding-between-soy-protein-isolate-and-glycerol-by-two-dimensional-correlation-attenuated-total-reflection-fourier-transform-infrared-atr-ftir-spectroscopy
#11
Zhi Wei Yan, Qian Li, Pudun Zhang
No abstract text is available yet for this article.
January 1, 2017: Applied Spectroscopy
https://www.readbyqxmd.com/read/28472867/effects-of-whey-and-soy-protein-addition-on-bread-rheological-property-of-wheat-flour
#12
Jianmin Zhou, Junfei Liu, Xiaozhi Tang
The development of wheat-based foods that are enriched with proteins is increasingly popular due to consumer demand regarding food nutritional content and quality. This study was performed to compare the effect of whey and soy protein on the rheological properties of wheat dough and bread-making quality in a relatively wide range of protein addition (0-30%). We found that the incorporation of whey protein (WP) decreased dough stability time (MST), minimum torque (MMT), G' and G", but increased dough peak torque (MPT), stickiness, G' and G" in temperature sweep...
May 4, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28460949/multilevel-structural-responses-of-%C3%AE-conglycinin-and-glycinin-under-acidic-or-alkaline-heat-treatment
#13
Jie Xiao, Ce Shi, Li Zhang, Yunqi Li, Junru Qi, Yan Wang, Qingrong Huang
The structural responses of soy protein isolate under various processing conditions are of practically important for broadening its functionalities. In this work, multilevel structural responses of β-conglycinin and glycinin under acidic or alkaline heat treatment were investigated. Our results suggested that heat treatment under acidic (i.e., pH2.5) or alkaline (i.e., pH8.5) conditions induced multilevel structural responses of β-conglycinin and glycinin: under acidic heat treatment, both β-conglycinin and glycinin underwent hydrolysis and experienced disruption and reorganization in ordered secondary structure...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28460907/the-influence-of-heat-treatment-on-acid-tolerant-emulsions-prepared-from-acid-soluble-soy-protein-and-soy-soluble-polysaccharide-complexes
#14
Qian-Ru Liu, Jun-Ru Qi, Shou-Wei Yin, Jin-Mei Wang, Jian Guo, Ji-Lu Feng, Meng Cheng, Jing Cao, Jing-Yi Weng, Xiao-Quan Yang
This research presents a green procedure to prepare oil in water (O/W) emulsion from acid soluble soy protein (ASSP) and soy soluble polysaccharide (SSPS), a long-term stable nanoscale system for delivering the lipophilic components. The emulsion technique involved the preparation complexion using ASSP and SSPS by electrostatic and hydrophobic interactions as well as high pressure homogenization. The average diameter of the droplet of emulsions (fresh and heated) is 263±2nm. Such emulsions resulted in heating stable dispersions containing corn oil at the concentration of 20...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28443114/tadir1-2-a-wheat-ortholog-of-lipid-transfer-protein-atdir1-contributes-to-negative-regulation-of-wheat-resistance-against-puccinia-striiformis-f-sp-tritici
#15
Soyed M Ahmed, Peng Liu, Qinghe Xue, Changan Ji, Tuo Qi, Jia Guo, Jun Guo, Zhensheng Kang
Very few LTPs have been shown to act through plasma membrane receptors or to be involved in the hypersensitive response (HR). DIR1, a new type of plant LTP interacts with lipids in vitro, moves to distant tissues during systemic acquired resistance (SAR) and therefore is thought to be involved in long-distance signaling during SAR. However, the exact functions of DIR1 orthologs in cereal species under biotic and abiotic stresses have not been thoroughly defined. In this study, a novel wheat ortholog of the DIR1 gene, TaDIR1-2, was isolated from Suwon11, a Chinese cultivar of wheat and functionally characterized...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28434035/does-soy-protein-affect-circulating-levels-of-unbound-igf-1
#16
REVIEW
Mark Messina, Pamela Magee
INTRODUCTION: Despite the enormous amount of research that has been conducted on the role of soyfoods in the prevention and treatment of chronic disease, the mechanisms by which soy exerts its physiological effects are not fully understood. The clinical data show that neither soyfoods nor soy protein nor isoflavones affect circulating levels of reproductive hormones in men or women. However, some research suggests that soy protein, but not isoflavones, affects insulin-like growth factor I (IGF-1)...
April 22, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/28433470/daily-supplementation-of-dietary-protein-improves-the-metabolic-effects-of-glp-1-based-pharmacotherapy-in-lean-and-obese-rats
#17
Elizabeth G Mietlicki-Baase, Kieran Koch-Laskowski, Lauren E McGrath, Joanna Krawczyk, Tram Pham, Rinzin Lhamo, David J Reiner, Matthew R Hayes
Glucagon-like peptide-1 (GLP-1) is an incretin hormone released from intestinal L-cells in response to food entering into the gastrointestinal tract. GLP-1-based pharmaceuticals improve blood glucose regulation and reduce feeding. Specific macronutrients, when ingested, may trigger GLP-1 secretion and enhance the effects of systemic sitagliptin, a pharmacological inhibitor of DPP-IV (an enzyme that rapidly degrades GLP-1). In particular, macronutrient constituents found in dairy foods may act as potent secretagogues for GLP-1, and acute preclinical trials show that ingestion of dairy protein may represent a promising adjunct behavioral therapy in combination with sitagliptin...
April 19, 2017: Physiology & Behavior
https://www.readbyqxmd.com/read/28429910/dietary-patterns-and-their-associations-with-energy-nutrient-intake-and-socioeconomic-factors-in-rural-lactating-mothers-in-tibet
#18
Zhenjie Wang, Shaonong Dang, Yuan Xing, Qiang Li, Hong Yan
BACKGROUND AND OBJECTIVES: There is very limited published data on Tibetan dietary patterns and its association with nutrient intakes and socioeconomic factors. The aim of this study was to identify and describe the dietary patterns and the associations with nutrient intakes in rural Tibetan pregnant, lactating mothers. METHODS AND STUDY DESIGN: Dietary patterns and nutrient intakes were identified via a food frequency questionnaire (FFQ). We identified dietary patterns using principle component analysis (PCA) of intakes of 17 food groups and specific Tibetan foods...
May 2017: Asia Pacific Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28417422/selection-of-an-artificial-diet-for-laboratory-rearing-of-opogona-sacchari-lepidoptera-tineidae-bojer-1856
#19
A Coelho, J M Milanez, R de Andrade Moral, C G B Demétrio, J R P Parra
The banana moth Opogona sacchari (Bojer) (Lepidoptera: Tineidae) is a polyphagous pest that can cause serious damage, in particular to banana crops in southern Brazil. The insect is a quarantine pest in several countries, including Argentina, the main consumer market for bananas from southern Brazil. Little information is available about the biology and ecology of this moth, such as a suitable diet for laboratory rearing. In order to provide support for integrated pest management of the pest, this study furnished data for selecting two diets suitable for continuous laboratory rearing of O...
April 17, 2017: Neotropical Entomology
https://www.readbyqxmd.com/read/28416861/application-of-genetic-algorithm-to-optimize-extrusion-condition-for-soy-based-meat-analogue-texturization
#20
Mostafa Mazaheri Tehrani, Ahmad Ehtiati, Shadi Sharifi Azghandi
The aim of this study was to find the optimum extrusion process conditions for texturized soybean meal as a meat analogue for food formulations using genetic algorithm. The defatted soybean meal was replaced with whole soybean meal at 10% and extruded in the temperature range of 150-200 °C, screw speed of 270-300 rpm and 20-25% feed moisture content based on the Box-Behnken design. The barrel temperature effect was markedly greater than those of the feed moisture content and screw speed on the product functional properties and appearance...
April 2017: Journal of Food Science and Technology
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