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https://www.readbyqxmd.com/read/29435638/in-house-validation-of-a-high-resolution-mass-spectrometry-orbitrap-based-method-for-multiple-allergen-detection-in-a-processed-model-food
#1
Rosa Pilolli, Elisabetta De Angelis, Linda Monaci
In recent years, mass spectrometry (MS) has been establishing its role in the development of analytical methods for multiple allergen detection, but most analyses are being carried out on low-resolution mass spectrometers such as triple quadrupole or ion traps. In this investigation, performance provided by a high resolution (HR) hybrid quadrupole-Orbitrap™ MS platform for the multiple allergens detection in processed food matrix is presented. In particular, three different acquisition modes were compared: full-MS, targeted-selected ion monitoring with data-dependent fragmentation (t-SIM/dd2), and parallel reaction monitoring...
February 13, 2018: Analytical and Bioanalytical Chemistry
https://www.readbyqxmd.com/read/29433202/effect-of-malondialdehyde-modification-on-the-binding-of-aroma-compounds-to-soy-protein-isolates
#2
Juan Wang, Mouming Zhao, Chaoying Qiu, Weizheng Sun
The interactions of soy protein isolate (SPI) and flavor compounds (hexanal, trans-2-hexenal, 1-octen-3-ol, trans-2-octenal, nonanal, and trans-2-nonenal) were investigated. The influence of SPI structure modified by malondialdehyde (MDA) and flavor compound structure on the interactions were determined by using headspace solid-phase microextraction (SPME) and gas chromatography (GC) combined with mass spectrometry (MS). The binding of native SPI to the flavor compounds decreased in the order trans-2-nonenal>nonanal>trans-2-octenal>trans-2-hexenal>hexanal>1-octen-3-ol...
March 2018: Food Research International
https://www.readbyqxmd.com/read/29429693/swirling-cavitation-improves-the-emulsifying-properties-of-commercial-soy-protein-isolate
#3
Feng Yang, Xue Liu, Xian'e Ren, Yongchun Huang, Chengdu Huang, Kunming Zhang
Since emulsifying properties are important functional properties of soy protein, many physical, chemical, and enzymatic methods have been applied to treat soy protein to improve emulsifying properties. In this study, we investigated the effects of swirling cavitation at different pressures and for different times on emulsifying and physicochemical properties of soy protein isolate (SPI). The SPI treated with swirling cavitation showed a significant decrease in particle size and increase in solubility. Emulsions formed from treated SPI had higher emulsifying activity and emulsifying stability indexes, smaller oil droplet sizes, lower flocculation indexes, higher adsorbed proteins, lower interfacial protein concentrations, and lower creaming indexes than those formed from untreated SPI, indicating that swirling cavitation improved the emulsifying properties of the SPI...
April 2018: Ultrasonics Sonochemistry
https://www.readbyqxmd.com/read/29427255/genome-wide-identification-and-expression-profile-analysis-of-the-hog-gene-family-in-aspergillus-oryzae
#4
Bin He, Yayi Tu, Zhihong Hu, Long Ma, Jing Dai, Xiaojie Cheng, Haoran Li, Lanlan Liu, Bin Zeng
The High osmolarity glycerol (HOG) gene family plays crucial roles in various developmental and physiological processes in fungi, such as the permeability of cell membrane, chlamydospore formation and stress signaling. Although the function of HOG genes has been investigated in Saccharomyces cerevisiae and some filamentous fungi, a comprehensive analysis of HOG gene family has not been performed in Aspergillus oryzae, a fungi mainly used for the production of soy sauce. In this study, we identified and corrected a total of 90 HOG genes from the A...
February 9, 2018: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/29420022/the-transcriptomics-related-mechanisms-of-supplementing-laying-broiler-breeder-hens-with-dietary-daidzein-to-improve-the-immune-function-and-growth-performance-of-offspring
#5
Hao Fan, Zengpeng Lv, Liping Gan, Yuming Guo
Daidzein (DA) is an isoflavone that is primarily extracted from soy plants. This study evaluated the effects of supplementing laying broiler breeder hens with dietary DA on the immune function and growth performance of their offspring and the underlying mechanism. A total of 720 breeders were divided into 3 treatment groups that were fed either a control diet (CON), a DA-low-supplemented diet (DLS, CON+20 mg/kg DA) or a DA-high-supplemented diet (DHS, CON+100 mg/kg DA) for 8 weeks, eggs were collected for hatching during the final week...
February 8, 2018: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29417114/the-effects-of-whey-and-soy-proteins-on-growth-performance-gastrointestinal-digestion-and-selected-physiological-responses-in-rats
#6
B Wróblewska, J Juśkiewicz, B Kroplewski, A Jurgoński, E Wasilewska, D Złotkowska, L Markiewicz
The objective of this work was to identify the nutritional and physiological effects of commercial soy and whey protein preparations. Wistar rats were fed with soy (S), whey (W), or casein (C) preparations as the sole dietary protein source. The nitrogen balance, body composition, changes in caecal microbiota, mucosal and bacterial enzyme activities, and allergenic potential of the preparations were analysed. The whey diet elicited greater skeletal muscle anabolism than the soy diet. Rats from the S group had the lowest values of body weight, fat, and lean mass gain...
February 8, 2018: Food & Function
https://www.readbyqxmd.com/read/29409375/films-based-on-soy-protein-agar-blends-for-wound-dressing-effect-of-different-biopolymer-proportions-on-the-drug-release-rate-and-the-physical-and-antibacterial-properties-of-the-films
#7
Josefina Rivadeneira, M C Audisio, Alejandro Gorustovich
No single material can provide all requirements for wound dressings. Here, we evaluated the influence of different soy protein isolate and agar proportions (3:1, 1:1, and 1:3) in blend films on some of their physical-chemical and antibacterial properties to elucidate their potential as wound dressings. The films were synthesized by the gel casting method and ciprofloxacin hydrochloride was incorporated into the films. Films were characterized based on their surface morphology, water uptake ability, and weight loss profile...
January 1, 2018: Journal of Biomaterials Applications
https://www.readbyqxmd.com/read/29407270/soy-and-the-risk-of-type-2-diabetes-mellitus-a-systematic-review-and-meta-analysis-of-observational-studies
#8
REVIEW
Wenzhen Li, Wenyu Ruan, Ying Peng, Dongming Wang
BACKGROUND: Increasing studies have focused on the relationship between soy intake and type 2 diabetes mellitus risk, but the results are inconsistent. We conduct a meta-analysis to evaluate the relationship. METHODS: The databases of PubMed, Web of Science and Embase were searched up to Dec 2016. A random-effect model was used to pool the results of included studies. RESULTS: Eight studies with 19 reports met the inclusion criteria. A significant inverse association was shown between soy intake and type 2 diabetes mellitus risk with an overall RR of 0...
February 2, 2018: Diabetes Research and Clinical Practice
https://www.readbyqxmd.com/read/29401289/isolation-and-characterization-of-the-soybean-sg-3-gene-that-is-involved-in-genetic-variation-in-sugar-chain-composition-at-the-c-3-position-in-soyasaponins
#9
Ryoichi Yano, Kyoko Takagi, Saeko Tochigi, Yukiko Fujisawa, Yuhta Nomura, Hiroki Tsuchinaga, Yuya Takahashi, Yoshitake Takada, Akito Kaga, Toyoaki Anai, Chigen Tsukamoto, Hikaru Seki, Toshiya Muranaka, Masao Ishimoto
Soyasaponins are specialized metabolites present in soybean seeds that affect the taste and quality of soy-based foods. The composition of the sugar chains attached to the aglycone moiety of soyasaponins is regulated by genetic loci such as sg-1, -3, and -4. Here, we report the cloning and characterization of the Sg-3 gene, which is responsible for conjugating the terminal (third) glucose (Glc) at the C-3 sugar chain of soyasaponins. The gene Glyma.10G104700 is disabled in the sg-3 cultivar, 'Mikuriya-ao,' due to the deletion of genomic DNA that results in the absence of a terminal Glc residue on the C-3 sugar chain...
February 1, 2018: Plant & Cell Physiology
https://www.readbyqxmd.com/read/29400642/production-of-biostimulants-from-okara-through-enzymatic-hydrolysis-and-fermentation-with-bacillus-licheniformis-comparative-effect-on-soil-biological-properties
#10
Ángel Orts, Manuel Tejada, Juan Parrado, Patricia Paneque, Carlos García, Teresa Hernández, Isidoro Gómez-Parrales
In this work okara (OK), a by-product of the soy milk manufacturing, is submitted to an enzymantic hydrolysis and a fermentative process to produce different soil biostimulants (BS): EH, hydrolysate obtained by the enzymatic process; FHEB, fermentation broth with B. licheniformis and the enzymes secreted during the fermentation; FHE, fermententaion broth without bacteria and FH, the FHE hydrolysate in which enzymes were denatured. Enzymatic hydrolysates showed a different chemical composition compared with fermented hidrolysates and OK...
February 5, 2018: Environmental Technology
https://www.readbyqxmd.com/read/29397403/characterization-of-a-new-gmfad3a-allele-in-brazilian-cs303tnkca-soybean-cultivar
#11
Luiz Claudio Costa Silva, Rafael Delmond Bueno, Loreta Buuda da Matta, Pedro Henrique Scarpelli Pereira, Danyelle Barbosa Mayrink, Newton Deniz Piovesan, Carlos Sigueyuki Sediyama, Elizabeth Pacheco Batista Fontes, Andrea J Cardinal, Maximiller Dal-Bianco
We molecularly characterized a new mutation in the GmFAD3A gene associated with low linolenic content in the Brazilian soybean cultivar CS303TNKCA and developed a molecular marker to select this mutation. Soybean is one of the most important crops cultivated worldwide. Soybean oil has 13% palmitic acid, 4% stearic acid, 20% oleic acid, 55% linoleic acid and 8% linolenic acid. Breeding programs are developing varieties with high oleic and low polyunsaturated fatty acids (linoleic and linolenic) to improve the oil oxidative stability and make the varieties more attractive for the soy industry...
February 3, 2018: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
https://www.readbyqxmd.com/read/29389245/the-effect-of-dietary-arachidonic-acid-supplementation-on-acute-muscle-adaptive-responses-to-resistance-exercise-in-trained-men-a-randomized-controlled-trial
#12
Cameron J Mitchell, Randall F D'Souza, Vandre Casagrande Figueiredo, Alex Chan, Kirsten M Aasen, Brenan Durainayagam, Sarah M Mitchell, Andrew J Sinclair, Ingrid Marie Egner, Truls Raastad, David Cameron-Smith, James F Markworth
Arachidonic acid (ARA), a polyunsaturated ω-6 fatty acid, acts as precursor to a number of prostaglandins with potential roles in muscle anabolism. It was hypothesized that ARA supplementation might enhance the early anabolic response to resistance exercise (RE) by increasing muscle protein synthesis (MPS) via mammalian target of rapamycin (mTOR) pathway activation, and/or the late anabolic response by modulating ribosome biogenesis and satellite cell expansion. Nineteen men with {greater than or equal to}1 year of resistance training experience were randomized to consume either 1...
February 1, 2018: Journal of Applied Physiology
https://www.readbyqxmd.com/read/29381775/molecular-elucidation-of-a-new-allelic-variation-at-the-sg-5-gene-associated-with-the-absence-of-group-a-saponins-in-wild-soybean
#13
Jagadeesh Sundaramoorthy, Gyu Tae Park, Kyosuke Mukaiyama, Chigen Tsukamoto, Jeong Ho Chang, Jeong-Dong Lee, Jeong Hoe Kim, Hak Soo Seo, Jong Tae Song
In soybean, triterpenoid saponin is one of the major secondary metabolites and is further classified into group A and DDMP saponins. Although they have known health benefits for humans and animals, acetylation of group A saponins causes bitterness and gives an astringent taste to soy products. Therefore, several studies are being conducted to eliminate acetylated group A saponins. Previous studies have isolated and characterized the Sg-5 (Glyma.15g243300) gene, which encodes the cytochrome P450 72A69 enzyme and is responsible for soyasapogenol A biosynthesis...
2018: PloS One
https://www.readbyqxmd.com/read/29380645/variations-in-diet-cause-alterations-in-microbiota-and-metabolites-that-follow-changes-in-disease-severity-in-a-multiple-sclerosis-model
#14
J E Libbey, J M Sanchez, D J Doty, J T Sim, M F Cusick, J E Cox, K F Fischer, J L Round, R S Fujinami
Multiple sclerosis (MS) is a metabolically demanding disease involving immune-mediated destruction of myelin in the central nervous system. We previously demonstrated a significant alteration in disease course in the experimental autoimmune encephalomyelitis (EAE) preclinical model of MS due to diet. Based on the established crosstalk between metabolism and gut microbiota, we took an unbiased sampling of microbiota, in the stool, and metabolites, in the serum and stool, from mice (Mus musculus) on the two different diets, the Teklad global soy protein-free extruded rodent diet (irradiated diet) and the Teklad sterilisable rodent diet (autoclaved diet)...
January 30, 2018: Beneficial Microbes
https://www.readbyqxmd.com/read/29379938/epidermal-growth-factor-and-transforming-growth-factor-%C3%AE-in-human-milk-of-different-lactation-stages-and-different-regions-and-their-relationship-with-maternal-diet
#15
Mengqing Lu, Jiajing Jiang, Kejian Wu, Duo Li
Epidermal growth factor (EGF) and transforming growth factor-α (TGF-α) are important growth-promoting factors in human milk and play an important role in a newborn's gastrointestinal function. The aim of the present study was to compare EGF and TGF-α contents in breast milk from different lactation periods and different regions and further analyze the effect of maternal diet on the concentration of EGF and TGF-α in breast milk. Breast milk samples and 24-hour food records were obtained from lactating mothers on day 1 (colostrum), day 14 (transitional milk) and day 42 (mature milk) from Hangzhou (n = 76), Lanzhou (n = 76) and Beijing (n = 76), China...
January 30, 2018: Food & Function
https://www.readbyqxmd.com/read/29373070/lipolysis-stimulating-peptide-from-soybean-protects-against-high-fat-diet-induced-apoptosis-in-skeletal-muscles
#16
Shibu Marthandam Asokan, Tsu-Han Hung, Wen-Dee Chiang, Wan-Teng Lin
Obesity is generally associated with low-grade chronic inflammation that involves the recruitment of macrophages and other inflammation factors to the adipocytes of obese individuals. Tumor necrosis factor-alpha (TNF-α), a cytokine associated with systemic inflammation, is elevated in conditions of obesity. TNF-α is an important factor that plays an important role in skeletal muscle wasting. Apoptosis of myonuclei contributes to the loss of muscle mass and therefore plays an important role in skeletal muscle atrophy...
January 26, 2018: Journal of Medicinal Food
https://www.readbyqxmd.com/read/29366901/effects-of-high-hydrostatic-pressure-on-structural-and-physical-properties-of-nisin-spi-film
#17
Jingyi Wei, Zhuo Zhang, Qing Cai, Bangzhu Peng
The objective of this paper is to explore the effects of high hydrostatic pressure (HHP) treatments on the structural and physical properties of nisin-soy-protein-isolate (SPI) films by scanning electron microscopy (SEM), Fourier transformed infrared (FTIR) spectroscopy, circular dichroism (CD) spectroscopy, UV-Vis spectrophotometry, texture analyzer and rotational rheometer. It was found that the nisin-SPI based films treated by high HHP had uniform and smooth appearance and compact internal structures. Moreover, HHP treatment significantly improved the barrier and mechanical properties of the composite films...
January 21, 2018: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/29363768/bitter-taste-masking-of-enzyme-treated-soy-protein-in-water-and-bread
#18
Anne S Bertelsen, Anne Laursen, Tine A Knudsen, Stine Møller, Ulla Kidmose
BACKGROUND: Bioactive protein hydrolysates are often very bitter. To overcome this challenge xylitol, sucrose, α-cyclodextrin, maltodextrin and combinations of these were tested systematically as bitter masking agents of an enzyme-treated soy protein in an aqueous model and in a bread model. Sensory descriptive analysis was used to reveal the bitter masking effect of the taste masking blends on the enzyme-treated soy protein. RESULTS: In water xylitol, sucrose and maltodextrin reduced bitterness significantly, whereas α-cyclodextrin did not...
January 24, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29359866/soy-protein-cellulose-nanofiber-scaffolds-mimicking-skin-extracellular-matrix-for-enhanced-wound-healing
#19
Seungkuk Ahn, Christophe O Chantre, Alanna R Gannon, Johan U Lind, Patrick H Campbell, Thomas Grevesse, Blakely B O'Connor, Kevin Kit Parker
Historically, soy protein and extracts have been used extensively in foods due to their high protein and mineral content. More recently, soy protein has received attention for a variety of its potential health benefits, including enhanced skin regeneration. It has been reported that soy protein possesses bioactive molecules similar to extracellular matrix (ECM) proteins and estrogen. In wound healing, oral and topical soy has been heralded as a safe and cost-effective alternative to animal protein and endogenous estrogen...
January 23, 2018: Advanced Healthcare Materials
https://www.readbyqxmd.com/read/29358792/novel-soybean-based-high-protein-bar-rich-in-isoflavones-improves-insulin-sensitivity-in-diabetic-wistar-rats
#20
Wanessa Costa Silva Faria, Morenna Alana Giordani, Ariadny da Silva Arcas, Daniela Fernanda Lima Carvalho Cavenaghi, Adriana Paiva de Oliveira, Jacqueline Fiuza Dos Santos, Wander Miguel Barros
This study assessed the effect of whey protein substitution with isolated soy protein in protein bar (PB) formulations at 25% (PB2), 50% (PB3), or 75% (PB1) weight/weight on the proximate and mineral composition, sensory, and antidiabetic properties. Sensory evaluation was conducted within diabetic (DB) and non-diabetic (NDB) consumers by preference ranking and acceptance test. The formulations were analysed in terms of moisture, ash, protein, lipid, carbohydrates, fibers and mineral content. The consumers did not distinguish the formulations by preference ranking test...
January 2018: Journal of Food Science and Technology
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