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Soy protein

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
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
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
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
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
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
Nita Chainani-Wu, Anuradha Nayudu
BACKGROUND AND OVERVIEW: Authors of published studies have reported elevated levels of circulating antibodies to cow's milk protein (CMP) in patients with recurrent aphthous ulcers (RAUs), and authors of case reports have described resolution of RAU after dairy elimination. CASE DESCRIPTION: A 10-year-old girl and an 11-year-old boy, both with 5-year histories of frequent RAU episodes, with multiple ulcerations, underwent dairy elimination trials. Both were free of oral ulcers within 2 weeks of discontinuing CMP and remained so with a CMP-free diet...
April 12, 2017: Journal of the American Dental Association
Li Li, Yuan Liu, Guanghong Zhou, Xinglian Xu, Chunbao Li
This study was designed to characterize in vitro-digested products of proteins from four commercial meat products, including dry-cured ham, cooked ham, emulsion-type sausage, and dry-cured sausage. The samples were homogenized and incubated with pepsin and trypsin. The digestibility and particle sizes of digested products were measured. Nano-LC-MS/MS was applied to characterize peptides. The results showed the highest digestibility and the lowest particle size in dry-cured ham (P < 0.05), while the opposite was for cooked ham (P < 0...
2017: Frontiers in Nutrition
Sareh Boostani, Mahmoud Aminlari, Marzieh Moosavi-Nasab, Mehrdad Niakosari, Gholamreza Mesbahi
Hybridization of macromolecules via the Maillard grafting reaction can punctuate specific forms of biopolymers, resulting in novel functionalities. The current study aimed at investigating and optimizing the conjugation of dextran-soy protein isolate (SPI), and to assess how Maillard modification can affect the properties of a spray-dried soy beverage. Analyses of SDS-PAGE, Glycation degree, SEM micrographs and FT-IR spectroscopy confirmed that the best condition for glycosylation operated on a pH value of 8...
April 7, 2017: International Journal of Biological Macromolecules
Anda R Gonciulea, Deborah E Sellmeyer
BACKGROUND: Plant-based diets can lower serum lipids. Whether soy foods offer additional benefits remains controversial. OBJECTIVE: To determine the effect of different protein sources on serum lipids and glucose metabolism, emphasizing comparisons between soy and nonsoy plant-based diets. METHODS: Secondary data analysis. A total of 173 postmenopausal women were randomized to 1 of 4 weighed metabolic diets for 6 weeks. Diets were equivalent in energy, protein, and fat with at least 80% of protein from either nondairy animal, dairy, nonsoy plant, or soy foods...
January 2017: Journal of Clinical Lipidology
Sara Manti, Salvatore Leonardi, Annamaria Salpietro, Giuliana Del Campo, Carmelo Salpietro, Caterina Cuppari
OBJECTIVE: To provide a complete, exhaustive summary of current literature relevant to food protein-induced enterocolitis syndrome (FPIES). DATA SOURCES: Data have been extracted from PubMed and Science Direct databases. STUDY SELECTIONS: Following the Preferred Reporting Items for Systematic Reviews and Meta-analysis guidelines, a literature search for peer-reviewed journal articles in English through January 1975 with updates through October 2016 was conducted...
April 2017: Annals of Allergy, Asthma & Immunology
G A Casas, C Huang, H H Stein
Two experiments were conducted to determine the standardized ileal digestibility (SID) of CP and AA and concentrations of DE and ME in soy protein concentrate (SPC) ground to 3 particle sizes and in soybean meal and fish meal when fed to weanling pigs. An additional experiment was conducted to determine effects on growth performance and blood characteristics of including SPC in diets fed to weanling pigs. In Exp. 1, a N-free diet and diets containing soybean meal, fish meal, or SPC ground to a mean particle size of 70, 180, or 700 μm as the only source of AA were fed to 6 barrows (initial BW: 12...
February 2017: Journal of Animal Science
Muhammad Gulzar, John R N Taylor, Amanda Minnaar
BACKGROUND: Marama bean protein, as extracted previously at pH 8, forms a viscous, adhesive and extensible dough. To obtain a protein isolate with optimum functional properties, protein extraction under slightly acidic conditions (pH 6) was investigated. RESULTS: Two-dimensional electrophoresis showed that pH 6 extracted marama protein lacked some basic 11S legumin polypeptides, present in pH 8 extracted protein. However, it additionally contained acidic high molecular weight polypeptides (approx...
April 4, 2017: Journal of the Science of Food and Agriculture
Muyang Lin, Siang Hong Tay, Hongshun Yang, Bao Yang, Hongliang Li
To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, were evaluated. Replacing eggs with a soy protein isolate and 1% mono-, di-glycerides yielded a similar specific volume, specific gravity, firmness and moisture content (1...
August 15, 2017: Food Chemistry
Shashank Gaur, Elizabeth M Sloffer, Ankur Ojha, Falguni Patra, Dharmendra Shukla, Nicki J Engeseth, Pramthesh R Patel, Juan E Andrade
BACKGROUND: Incorporation of omega-3 polyunsaturated fatty acid (PUFA) sources to lipid-based nutrition supplement (LNS) formulations for undernourished populations presents a challenge due to reduced shelf life and poor consumer acceptability. OBJECTIVE: To systematically develop an omega-3-fortified LNS formulation, using flaxseed oil (FO), by optimizing its processing stability and evaluating its sensory acceptance. METHODS: LNS formulations were formulated to yield approximately 452 kcal, 13...
January 1, 2017: Food and Nutrition Bulletin
Ling Zhao, Lv-Hui Sun, Jia-Qiang Huang, Mickael Briens, De-Sheng Qi, Shi-Wen Xu, Xin Gen Lei
Background: A new organic selenium compound, 2-hydroxy-4-methylselenobutanoic acid (SeO), displayed a greater bioavailability than sodium selenite (SeNa) or seleno-yeast (SeY) in several species.Objective: This study sought to determine the regulation of the speciation of selenium, expression of selenogenome and selenocysteine biosynthesis and degradation-related genes, and production of selenoproteins by the 3 forms of selenium in the tissues of broiler chicks.Methods: Day-old male chicks (n = 6 cages/diet, 6 chicks/cage) were fed a selenium-deficient, corn and soy-based diet [base diet (BD), 0...
March 29, 2017: Journal of Nutrition
Malgorzata Teodorowicz, Olaf Perdijk, Iris Verhoek, Coen Govers, Huub F J Savelkoul, Yongfu Tang, Harry Wichers, Kerensa Broersen
SCOPE: Investigations into the immunological response of proteins is often masked by lipopolysaccharide (LPS) contamination. We report an optimized Triton X-114 (TX-114) based LPS extraction method for β-lactoglobulin (BLG) and soy protein extract suitable for cell-based immunological assays. METHODS AND RESULTS: Optimization of an existing TX-114 based phase LPS extraction method resulted in >99% reduction of LPS levels. However, remaining TX-114 was found to interfere with LPS and protein concentration assays and decreased viability of THP-1 macrophages and HEK-Blue 293 cells...
2017: PloS One
Florin Barla, Takashi Koyanagi, Naoko Tokuda, Hiroshi Matsui, Takane Katayama, Hidehiko Kumagai, Toshihide Michihata, Tetsuya Sasaki, Atsushi Tsuji, Toshiki Enomoto
Many traditional fermented products are onsumed in Ishikawa Prefecture, Japan, such as kaburazushi, narezushi, konkazuke, and ishiru. Various kinds of lactic acid bacteria (LAB) are associated with their fermentation, however, characterization of LAB has not yet been elucidated in detail. In this study, we evaluated 53 isolates of LAB from various traditional fermented foods by taxonomic classification at the species level by analyzing the 16S ribosomal RNA gene (rDNA) sequences and carbohydrate assimilation abilities...
June 2016: Biotechnology Reports
Paul T Reidy, Christopher S Fry, Sherry Igbinigie, Rachel R Deer, Kristofer Jennings, Mark B Cope, Ratna Mukherjea, Elena Volpi, Blake B Rasmussen
It has been proposed that protein supplementation during resistance exercise training enhances muscle hypertrophy. The degree of hypertrophy during training is controlled in part through activation of satellite cells and myonuclear accretion. PURPOSE: To determine the efficacy of protein supplementation (and the type of protein) during traditional resistance training on myofiber cross-sectional-area, satellite cell content and myonuclear addition. METHODS: Healthy young men participated in supervised whole body progressive resistance training 3d/wk for 12 weeks...
February 14, 2017: Medicine and Science in Sports and Exercise
Melina Erben, Carlos A Osella
The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
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