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https://www.readbyqxmd.com/read/29691630/heterologous-signal-peptides-directing-secretion-of-streptomyces-mobaraensis-transglutaminase-by-bacillus-subtilis
#1
Dongdong Mu, Jiaojiao Lu, Mingqiang Qiao, Oscar P Kuipers, Jing Zhu, Xingjiang Li, Peizhou Yang, Yanyan Zhao, Shuizhong Luo, Xuefeng Wu, Shaotong Jiang, Zhi Zheng
Microbial transglutaminase (MTG) from Streptomyces mobaraensis has been widely used for crosslinking proteins in order to acquire products with improved properties. To improve the yield and enable a facile and efficient purification process, recombinant vectors, harboring various heterologous signal peptide-encoding fragments fused to the mtg gene, were constructed in Escherichia coli and then expressed in Bacillus subtilis. Signal peptides of both WapA and AmyQ (SP wapA and SP amyQ ) were able to direct the secretion of pre-pro-MTG into the medium...
April 25, 2018: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/29691013/gel-properties-and-interactions-of-mesona-blumes-polysaccharide-soy-protein-isolates-mixed-gel-the-effect-of-salt-addition
#2
Wenjie Wang, Mingyue Shen, Suchen Liu, Lian Jiang, Qianqian Song, Jianhua Xie
Effect of different salt ions on the gel properties and microstructure of Mesona blumes polysaccharide (MBP)-soy protein isolates (SPI) mixed gels were investigated. Sodium and calcium ions were chosen to explore their effects on the rheological behavior and gel properties of MBP-SPI mixed gels were evaluated by using rheological, X-ray diffraction, protein solubility determination, and microstructure analysis. Results showed that the addition of salt ions change the crystalline state of gels system, the crystal of gel was enhanced at low ion concentrations (0...
July 15, 2018: Carbohydrate Polymers
https://www.readbyqxmd.com/read/29678750/specific-igg-4-antibodies-to-cow-s-milk-proteins-in-pediatric-eosinophilic-esophagitis
#3
Alexander J Schuyler, Jeffrey M Wilson, Anubha Tripathi, Scott P Commins, Princess U Ogbogu, Patrice G Kruzsewski, Barrett H Barnes, Emily C McGowan, Lisa J Workman, Jonas Lidholm, Sheryl L Rifas-Shiman, Emily Oken, Diane R Gold, Thomas A E Platts-Mills, Elizabeth A Erwin
BACKGROUND: Allergen-specific IgG4 antibodies are often associated with tolerance, but specific IgG4 antibodies (sIgG4 ) to causally relevant foods have recently been reported in adult eosinophilic esophagitis (EoE). Prevalence and levels of food-sIgG4 are not well established in the general pediatric population. OBJECTIVE: We sought to investigate serum food-sIgG4 with component diagnostics in children with EoE and children from an unselected birth cohort and to explore the effects of sex, age and milk consumption on sIgG4 levels METHODS: Sera from 71 cases of pediatric EoE and 210 early-adolescent children from an unselected birth cohort (Project Viva) were assayed for sIgG4 and specific IgE (sIgE) to major cow's milk (CM) proteins (α-lactalbumin, β-lactoglobulin, caseins) and to wheat, soy, egg, and peanut proteins...
April 17, 2018: Journal of Allergy and Clinical Immunology
https://www.readbyqxmd.com/read/29675958/detection-of-allergenic-additives-in-processed-meat-products
#4
REVIEW
Anita Spychaj, Edward Pospiech, Ewa Iwańska, Magdalena Montowska
At present, allergic response to food components is an increasing problem all over the world. Therefore it is important to protect people vulnerable to food allergens against accidental and unintended consumption of products containing allergic ingredients. The meat industry commonly uses various allergic additives in production of processed products, i.e. legumes (soy, peas, beans), milk and egg preparations, cereals containing gluten (wheat, rye, barley and oats), and spices (celery and mustard). These meat additives have specific technological properties which help to create a texture, flavour profile or affect the nutritional value, although some of them, such as soy, mustard, milk and egg white proteins can cause severe allergic reactions...
April 19, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29673863/combining-2-de-immunoblots-and-mass-spectrometry-to-identify-putative-soybean-glycine-max-allergens
#5
Mei Lu, Yuan Jin, Ron Cerny, Barbara Ballmer-Weber, Richard E Goodman
Soybean is recognized as a commonly allergenic food, but the identity of important allergens is not well studied. Recently, some global regulatory agencies started requiring quantitative analysis of individual allergens, including unproven allergens, as part of the risk assessment for genetically engineered (GE) soybeans. We sought to identify soybean proteins that bind IgE from any of 10 individual soybean-sensitized subjects. Soybean IgE binding proteins were identified by 2-DE immunoblots using sera from four soy-allergic and plasma from six soy-sensitized human subjects...
April 16, 2018: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/29666519/effect-of-composition-and-storage-time-on-some-physico-chemical-and-rheological-properties-of-probiotic-soy-cheese-spread
#6
Saroj Kumar Giri, Manoj Kumar Tripathi, Nachiket Kotwaliwale
Probiotic soy-cheese spread was prepared by fermenting soymilk with specific probiotic starter culture, and there after processing the coagulated mass. Soy cheese spread samples had more than 109  cfu/g of viable probiotic count at the time of preparation; and had around 17.6% protein, 25.3% fat and 19.8% total soluble sugar. Compared to commercially available dairy cheese spread, probiotic soy cheese spread had significantly higher protein and anti-oxidant activity. Soy cheese spreads, prepared from pure soymilk as well as by mixing with dairy milk, were studied with respect to the differences in their rheological behavior during storage at refrigerated conditions...
May 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29653182/detection-of-biogenic-amines-and-microbial-safety-assessment-of-novel-meju-fermented-with-addition-of-nelumbo-nucifera-ginkgo-biloba-and-allium-sativum
#7
Shruti Shukla, Jong Suk Lee, Vivek K Bajpai, Shivraj Hariram Nile, Yun Suk Huh, Young-Kyu Han, Myunghee Kim
Meju, a cooked and fermented soy bean based food product, is used as a major ingredient in Korean traditional fermented foods such as Doenjang. We developed a novel type of Meju using single and combined extracts of Allium sativum (garlic clove), Nelumbo nucifera (lotus leaves), and Ginkgo biloba (ginkgo leaves) at 1% and 10% concentrations to improve the safety of Meju-based fermented products. Biogenic amines (BAs) in protein-rich fermented food products pose considerable toxical risks. The objective of this study was to investigate the effects of adding selected plant extracts in Meju samples during fermentation...
April 10, 2018: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/29649842/anabolic-activity-of-a-soy-extract-and-three-major-isoflavones-in-c2c12-myotubes
#8
Wenya Zheng, Marie L Hemker, Mingyong Xie, Sebastian T Soukup, Patrick Diel
Isoflavones have been reported to stimulate muscle growth. The aim of this in vitro study was to examine anabolic activity and associated molecular mechanisms of a soy extract (SoyEx), isoflavone aglycones, and a mixture simulating the composition of SoyEx in C2C12 myotubes. C2C12 cells were differentiated into myotubes. The effects of SoyEx, genistein, daidzein, glycitein, and the mixture of genistein-daidzein-glycitein (Mix) on myotube diameter and number were determined. In addition, the expression of genes and proteins associated with anabolic activity was analyzed...
April 12, 2018: Planta Medica
https://www.readbyqxmd.com/read/29642729/safety-evaluation-of-soy-leghemoglobin-protein-preparation-derived-from-pichia-pastoris-intended-for-use-as-a-flavor-catalyst-in-plant-based-meat
#9
Rachel Z Fraser, Mithila Shitut, Puja Agrawal, Odete Mendes, Sue Klapholz
The leghemoglobin protein (LegH) from soy ( Glycine max) expressed in Pichia pastoris (LegH preparation, LegH Prep) imparts a meat-like flavor profile onto plant-based food products. The safety of LegH Prep was evaluated through a series of in vitro and in vivo tests. The genotoxic potential of LegH Prep was assessed using the bacterial reverse mutation assay (Ames test) and the in vitro chromosome aberration test. LegH Prep was nonmutagenic and nonclastogenic in each test, respectively. Systemic toxicity was assessed in a 28-day dietary study in male and female Sprague Dawley rats...
January 1, 2018: International Journal of Toxicology
https://www.readbyqxmd.com/read/29642669/evaluation-of-polyherbal-formulation-and-synthetic-choline-chloride-on-choline-deficiency-model-in-broilers-implications-on-zootechnical-parameters-serum-biochemistry-and-liver-histopathology
#10
Ramasamy Selvam, Marimuthu Saravanakumar, Subramniyam Suresh, C V Chandrasekaran, D'Souza Prashanth
Objective: The study was designed to establish choline deficiency model (CDM) in broilers for evaluating efficacy of polyherbal formulation (PHF) in comparison with synthetic choline chloride (SCC). Methods: A total of 2550 one-day-old Cobb 430 broiler chicks were randomly assigned to different groups in three experiments. In experiment 1, G1 and G2 served as normal controls and were fed a basal diet with 100% soybean meal (SBM) as a major protein source supplemented with and without SCC, respectively...
April 12, 2018: Asian-Australasian Journal of Animal Sciences
https://www.readbyqxmd.com/read/29617350/co-ingestion-of-rice-bran-soymilk-or-plain-soymilk-with-white-bread-effects-on-the-glycemic-and-insulinemic-response
#11
Stefan Gerardus Camps, Joseph Lim, Atsushi Ishikado, Yumi Inaba, Makoto Suwa, Motonobu Matsumoto, Christiani Jeyakumar Henry
The regular consumption of soy products is associated with inverse incidence of type 2 diabetes, and there has been an increasing interest in the glycemia reducing potential of rice bran and its components. In this study, we investigated whether consuming soymilk with the addition of rice bran (fiber) can reduce the glycemic response of a carbohydrate meal. Seventeen healthy Asian men (BMI: 18.5-29 kg/m²) participated in this randomized crossover trial. On four occasions, they consumed white bread (two times) and white bread with two different soymilks differing in protein and rice bran content...
April 4, 2018: Nutrients
https://www.readbyqxmd.com/read/29610554/hypoglycemic-property-of-soy-isoflavones-from-hypocotyl-in-goto-kakizaki-diabetic-rats
#12
Ming Jin, Ming-Hua Shen, Mei-Hua Jin, Ai-Hua Jin, Xue-Zhe Yin, Ji-Shu Quan
The present study was carried out to investigate the hypoglycemic effect of soy isoflavones from hypocotyl in GK diabetic rats. A single administration and long-term administration tests were conducted in GK diabetic rats to test the hypoglycemic effect of soy isoflavones. At the end of long-term administration trial, blood protein, cholesterol, triglyceride, glycosylated serum protein, C-reactive protein, insulin, aminotransferase, lipid peroxide, interleukin-6, tumor necrosis factor-α were estimated. Inhibition of soy isoflavones against α-amylase and α-glucosidase, as well as on glucose uptake into brush border membrane vesicles or Caco-2 cells were determined in vitro ...
March 2018: Journal of Clinical Biochemistry and Nutrition
https://www.readbyqxmd.com/read/29605314/effects-of-methionine-plus-cysteine-inclusion-on-performance-and-body-composition-of-liquid-fed-crossbred-calves-fed-a-commercial-milk-replacer-and-no-starter-feed
#13
J C C Chagas, M A Ferreira, A P Faciola, F S Machado, M M Campos, M R Entjes, J L Donzele, M I Marcondes
This experiment aimed to evaluate the effects of supplying 4 different inclusion levels of Met + Cys to crossbred liquid-fed calves on animal performance and body composition. Thirty-six Holstein-Gyr male calves were separated into 2 age groups: 16 calves, slaughtered at an age of 30 d, representing the physiological phase from 8 to 30 d, and 20 calves, slaughtered at an age of 60 d, representing the physiological phase from 30 to 60 d. At 8 d of age, the animals were randomly distributed among the experimental treatments: 4 Met + Cys inclusion levels (Met + Cys: 8...
March 28, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29596989/high-level-expression-purification-and-enzymatic-characterization-of-a-recombinant-aspergillus-sojae-alkaline-protease-in-pichia-pastoris
#14
Ye Ke, XiaoMei Yuan, JiaSheng Li, Wei Zhou, XiaoHui Huang, Tao Wang
An alkaline protease (Ap) was cloned from Aspergillus sojae GIM3.33 via RT-PCR technique. A truncated Ap without the signal peptide was successfully expressed in the Pichia pastoris KM71 strain. The following describes the optimal process conditions for the recombinant engineering of a strain expressing a recombinant Ap (rAp) in a triangular flask: inoculum concentration OD600 value 20.0 in 40 mL working volume (in 500 mL flasks), methanol addition (1.0%; volume ratio), 0.02% biotin solution (60 μL), and YNB primary concentration (13...
March 26, 2018: Protein Expression and Purification
https://www.readbyqxmd.com/read/29593198/associations-between-intake-of-dietary-fermented-soy-food-and-concentrations-of-inflammatory-markers-a-cross-sectional-study-in-japanese-workers
#15
Xiaolin Yang, Mariko Nakamoto, Emi Shuto, Akiko Hata, Nanako Aki, Yosuke Shikama, Yukiko Bando, Takako Ichihara, Takako Minamigawa, Yumi Kuwamura, Ayako Tamura, Hirokazu Uemura, Kokichi Arisawa, Makoto Funaki, Tohru Sakai
Epidemiological investigations have shown that consumption of soybeans or soy foods reduces the risk of the development of cardiovascular disease, cancer and osteoporosis. The aim of this study was to determine the associations between different soy foods and inflammatory markers, including high-sensitivity C-reactive protein (hs-CRP), interleukin (IL)-6, and IL-18, in Japanese workers. The cross-sectional study included 1,426 Japanese workers (1,053 men and 373 women) aged 20 to 64 years. Intake of 12 soy foods was estimated by a validated food frequency questionnaire...
2018: Journal of Medical Investigation: JMI
https://www.readbyqxmd.com/read/29582552/efficacy-and-tolerability-of-magnesium-plus-protein-for-managing-hypomagnesemia-in-pediatric-kidney-transplant-patients
#16
Teresa V Lewis, Stephen Neely, Martin A Turman
We sought to investigate whether magnesium oxide bound to soy protein (MGP) increases serum magnesium concentrations with less diarrhea compared to commonly prescribed magnesium salts. Subjects were switched to MGP at a near-equivalent daily elemental magnesium dose. Mean serum magnesium levels were compared. If magnesium levels remained <1.7 mg/dL after switching to MGP, subjects were enrolled into Part 2 and received a one-time MGP dose adjustment. The MGP daily dose was increased by 266 mg. For both parts 1 and 2, subjects recorded the number and quality of their stools to assess gastrointestinal (GI) tolerability of MGP...
March 27, 2018: Pediatric Transplantation
https://www.readbyqxmd.com/read/29580487/viscoelastic-properties-of-soy-protein-isolate-pectin-blends-richer-than-those-of-a-simple-composite-material
#17
Birgit L Dekkers, Remko M Boom, Atze Jan van der Goot
Concentrated soy protein isolate (SPI) - pectin blends acquire fibrous textures by shear-induced structuring while heating. The objective of this study was to determine the viscoelastic properties of concentrated SPI-pectin blends under similar conditions as during shear-induced structuring, and after cooling. A closed cavity rheometer was used to measure these properties under these conditions. At 140 °C, SPI and pectin had both a lower G* than the blend of the two and also showed a different behavior in time...
May 2018: Food Research International
https://www.readbyqxmd.com/read/29579976/in-vitro-lipolysis-of-dairy-and-soy-based-infant-formula
#18
Thao T P Nguyen, Bhesh Bhandari, Julie Cichero, Sangeeta Prakash
Hydrolysed and non-hydrolysed dairy and soy proteins with vegetable oils are commonly used in infant formulations. Lipid digestion of these infant formula emulsions was studied under an in vitro gastrointestinal condition for 60 min in the stomach and 120 min in the small intestine (with and without the presence of enzyme proteases). The distribution of oil droplets, the released free fatty acids, and micro-structure changes of the digesta were monitored over the digestion period. Oil droplet coalescence was observed during gastric phase but not in the intestinal phase for most of formulations...
April 2018: Food Research International
https://www.readbyqxmd.com/read/29579970/mimicking-gluten-functionality-with-%C3%AE-conglycinin-concentrate-evaluation-in-gluten-free-yeast-leavened-breads
#19
Johanan Espinosa-Ramírez, Raquel Garzon, Sergio O Serna-Saldivar, Cristina M Rosell
Fractionation of soy proteins has proved to produce protein concentrates with viscoelastic properties. In the present study, a β-conglycinin concentrate (βCC) obtained by a pH fractionation of soy flour was tested as structuring agent in gluten-free yeast-leavened bread model. A lean formulation with βCC and corn starch was used to produce gluten-free breads with two hydration conditions and three levels of protein (5%, 10% and 15%). Vital gluten was used to compare the functionality of βCC protein and its performance for breadmaking...
April 2018: Food Research International
https://www.readbyqxmd.com/read/29579967/complexation-of-thermally-denatured-soybean-protein-isolate-with-anthocyanins-and-its-effect-on-the-protein-structure-and-in-vitro-digestibility
#20
Yan Zhang, Si Chen, Baokun Qi, Xiaonan Sui, Lianzhou Jiang
The complexation of anthocyanin-rich black rice extracts (ARBRE) with soybean protein isolate (SPI) heated at 0, 70, 85, and 100 °C and its effect on protein digestibility were studied. The structural changes of SPI during its interaction with ARBRE in all the samples were studied by Fourier transform infrared, circular dichroism, and fluorescence spectroscopy. The secondary structure changes of SPI in all the samples after complexation with ARBRE showed a significant increase in α-helix and a significant decrease in β-sheet contents...
April 2018: Food Research International
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