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protein hydrolysates

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https://www.readbyqxmd.com/read/28339746/in-vitro-cytotoxic-and-ace-inhibitory-activities-of-promod-278p-hydrolysate-of-ovotransferrin-from-chicken-egg-white
#1
S H Moon, J H Lee, J H Kim, H-D Paik, D U Ahn
Peptides released from egg proteins via enzymatic hydrolysis show various bioactivities such as antimicrobial, antioxidant, antihypertensive, and immunomodulatory properties. The objective of this study was to investigate the cytotoxic and Angiotensin Converting Enzyme (ACE)-inhibitory activities of ovotransferrin and its promod 278P enzyme hydrolysate. Ovotransferrin from egg white was hydrolyzed using promod 278P at 45°C for 3 hours. Using the MTT assay, the cytotoxicity of ovotransferrin and promod 278P hydrolysate of ovotransferrin were evaluated in human cancer cell lines of various tissue origins...
February 22, 2017: Poultry Science
https://www.readbyqxmd.com/read/28339214/muscle-protein-signaling-in-c2c12-cells-is-stimulated-to-a-similar-degree-by-diverse-commercial-food-protein-sources-and-experimental-soy-protein-hydrolysates
#2
David A Roeseler, Nancy J McGraw, Dustie N Butteiger, Naina Shah, Janine Hall-Porter, Ratna Mukherjea, Elaine Susan Krul
Dietary protein stimulates muscle protein synthesis and is essential for muscle health. We developed a screening assay using C2C12 mouse muscle cells to assess the relative abilities of diverse commercial proteins sources and experimental soy protein hydrolysates (ESH), after simulated gut digestion (SGD), to activate the mechanistic target of rapamycin complex I (mTORC1) muscle protein synthesis signaling pathway (p70S6K(Thr389) phosphorylation). Activation of mTORC1 was expressed as a percentage of a maximal insulin response...
March 24, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28337890/beneficial-effects-of-protein-hydrolysates-in-exercise-and-sports-nutrition
#3
J Yuan, B Jiang, K Li, W Shen, J L Tang
Protein hydrolysates (PH) are rich sources of proteins that supply the need of exercising muscles. PHs are enriched in di- and tripeptides and are better than free amino acids or intact proteins when muscle anabolic effect is considered. Digestion, absorption and muscle uptake of amino acids are faster and more efficient when PH is ingested in comparison to the respective intact protein. PHs not only enhance endurance in high intensity exercise regimen, but also help in faster post-exercise recovery of muscle by promoting glycogen synthesis, although the latter effect requires more convincing evidence...
January 2017: Journal of Biological Regulators and Homeostatic Agents
https://www.readbyqxmd.com/read/28335407/bovine-colostrum-whey-protein-hydrolysate-inhibits-cell-dna-damage-and-ldl-oxidation-in-vitro
#4
Shu-Hua Chiang, Shiu-Yu Wang, Chi-Yue Chang, Chih-Wei Chen
Whey protein isolated from bovine colostrums collected on the second day postpartum was two-stage hydrolyzed by alcalase and flavourzyme [...].
March 13, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28330112/feather-degradation-potential-of-stenotrophomonas-maltophilia-kb13-and-feather-protein-hydrolysate-fph-mediated-reduction-of-hexavalent-chromium
#5
Khushboo Bhange, Venkatesh Chaturvedi, Renu Bhatt
An efficient keratinolytic strain of Stenorophomonas maltophilia KB13 was isolated from feather disposal site of Bilaspur, Chhattisgarh, India. The strain could metabolize 10 g/l chicken feathers as sole source of carbon and nitrogen. Soluble protein, amino acid, and cysteine content were found to be maximum (690.6 ± 8.7, 688.9 ± 9.12 and 21 ± 0.36 µg/ml, respectively) at late logarithmic phase of growth. Protease and keratinase activity reached its maximum level (103.26 ± 7.09 and 178.5 ± 9...
June 2016: 3 Biotech
https://www.readbyqxmd.com/read/28326005/bioactivity-of-food-peptides-biological-response-of-rats-to-bovine-milk-whey-peptides-following-acute-exercise
#6
Carolina Soares Moura, Pablo Christiano Barboza Lollo, Priscila Neder Morato, Eder Muller Risso, Jaime Amaya-Farfan
Background: Several physiologically beneficial effects of consuming a whey protein hydrolysate (WPH) have been attributed to the greater availability of bioactive peptides. Aims: The aim was to investigate the effect of four branched-chain amino acid- (BCAA-)containing dipeptides, present in WPH, on immune modulation, stimulation of HSP expression, muscle protein synthesis, glycogen content, satiety signals and the impact of these peptides on the plasma free amino acid profiles. Methods: The animals were divided in groups: control (rest, without gavage), vehicle (water), L-isoleucyl-L-leucine (lle-Leu), L-leucyl-L-isoleucine (Leu-lle), L-valyl-Lleucine (Val-Leu), L-leucyl-L-valine (Leu-Val) and WPH...
2017: Food & Nutrition Research
https://www.readbyqxmd.com/read/28325731/effects-of-genetic-deletion-of-soluble-5-nucleotidases-nt5c1a-and-nt5c2-on-ampk-activation-and-nucleotide-levels-in-contracting-mouse-skeletal-muscles
#7
Samanta Kviklyte, Didier Vertommen, Xavier Yerna, Harriet Andersén, Xiufeng Xu, Philippe Gailly, Mohammad Bohlooly-Y, Jan Oscarsson, Mark H Rider
AMP-activated protein kinase (AMPK) plays a key role in energy homeostasis and is activated in response to contraction-induced ATP depletion in skeletal muscle via a rise in intracellular AMP/ADP concentrations. AMP can be deaminated by AMP-deaminase to IMP, which is hydrolysed to inosine by cytosolic 5'-nucleotidase-II (NT5C2). AMP can also be hydrolysed to adenosine by cytosolic 5'-nucleotidase-IA (NT5C1A). Previous gene silencing and overexpression studies indicated control of AMPK activation by NT5C enzymes...
March 21, 2017: American Journal of Physiology. Endocrinology and Metabolism
https://www.readbyqxmd.com/read/28319020/in%C3%A2-vitro-preparation-and-assessment-of-radical-reducing-peptide-from-octopus-aegina-using-digestive-proteases
#8
Sekar Sudhakar, Rasool Abdul Nazeer
Antioxidant peptides protect biological macromolecules against radical damages. The use of these peptides was evaluated using free radicals scavenging assays [2,2-diphenyl-1 picrylhydrazyl (DPPH) and hydroxyl] with the help of UV-visible and electron spin resonance (ESR) spectroscopy methods. The Octopus aegina mantle protein were tested upon hydrolysis using gastrointestinal enzymes up to 12 h, where pepsin hydrolysate exhibited superior properties (DPPH: 44.39±0.67% and hydroxyl: 38.84±1.07%) compared with trypsin and α-chymotrypsin...
March 16, 2017: Journal of Bioscience and Bioengineering
https://www.readbyqxmd.com/read/28318108/neonatal-mono-colonization-of-germ-free-mice-with-lactobacillus-casei-enhances-casein-immunogenicity-after-oral-sensitization-to-cow-s-milk
#9
Matieny Aicha Maiga, Stéphanie Morin, Hervé Bernard, Sylvie Rabot, Karine Adel -Patient, Stéphane Hazebrouck
SCOPE: Food allergy is an increasing global health problem and perinatal administration of probiotic bacteria is currently under investigation in order to prevent the development of allergic diseases. Here, we investigated the impact of neonatal mono-colonization of mice with Lactobacillus casei BL23 on an oral sensitization to cow's milk. METHODS AND RESULTS: Mono-colonized (LC) mice were obtained by inoculating L. casei to germ-free (GF) parents. Nine-week-old GF, LC and conventional (CV) mice were orally sensitized to cow's milk with cholera toxin as adjuvant...
March 20, 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28317769/protective-ability-against-oxidative-stress-of-brewers-spent-grain-protein-hydrolysates
#10
Elsa F Vieira, Diana Dias da Silva, Helena Carmo, Isabel M P L V O Ferreira
The protein fraction of Brewers' spent grain (BSG) was used as substrate to obtain hydrolysates with antioxidant activity. Three enzymatic approaches were applied: brewer's spent yeast (BSY) proteases, Neutrase® and Alcalase®, at the same proteolytic activity (1U/mL), using an enzyme/substrate ratio of 10:100 (v/v), at 50°C, 4h. Total Phenolic Content (TPC) and Ferric Ion Reducing Antioxidant Power (FRAP) of hydrolysates and fractions <10kDa and <3kDa were assayed. Additionally, the protective ability of <10kDa fractions against oxidative stress on Caco-2 and HepG2 cells was investigated...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317712/lc-esi-qtof-ms-identification-of-novel-antioxidant-peptides-obtained-by-enzymatic-and-microbial-hydrolysis-of-vegetable-proteins
#11
Elena Babini, Davide Tagliazucchi, Serena Martini, Lucilla Dei Più, Andrea Gianotti
Bioactive antioxidant peptides are more and more attracting the attention of food manufacturers for their potential to transform food in functional food, able to prevent a variety of chronic diseases associated with oxidative stress. In the present study proteins extracted from different vegetable sources (KAMUT® khorasan wheat, emmer, lupine and pea) were hydrolyzed with commercial enzymes and Lactobacillus spp. strains. Hydrolysates were separated by size exclusion chromatography and purified fractions were analyzed for their antioxidant activity...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317603/protein-hydrolysates-and-biopeptides-production-biological-activities-and-applications-in-foods-and-health-benefits-a-review
#12
M Nasri
In recent years, a great deal of interest has been expressed regarding the production, characterization, and applications of protein hydrolysates and food-derived biopeptides due to their numerous beneficial health effects. In this regard, research is mainly focused on investigating the therapeutic potential of these natural compounds. Based on their amino acids composition, sequences, hydrophobicity, and length, peptides released from food proteins, beyond their nutritional properties, can exhibit various biological activities including antihypertensive, antioxidative, antithrombotic, hypoglycemic, hypocholesterolemic, and antibacterial activities among others...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28316472/peptide-analysis-and-the-bioactivity-of-whey-protein-hydrolysates-from-cheese-whey-with-several-enzymes
#13
Renda Kankanamge Chaturika Jeewanthi, Myeong Hee Kim, Na-Kyoung Lee, Yoh Chang Yoon, Hyun-Dong Paik
The aim of this study was identifying a suitable food grade enzymes to hydrolyze whey protein concentrates (WPCs), to give the highest bioactivity. WPCs from ultrafiltration retentate were adjusted to 35% protein (WPC-35) and hydrolyzed by enzymes, alcalase, α-chymotrypsin, pepsin, protease M, protease S, and trypsin at different hydrolysis times (0, 0.5, 1, 2, 3, 4, and 5 h). These 36 types of hydrolysates were analyzed for their prominent peptides β-lactoglobulin (β-Lg) and α-lactalbumin (α-La), to identify the proteolytic activity of each enzyme...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28315963/enhancement-of-2-3-butanediol-production-from-jerusalem-artichoke-tuber-extract-by-a-recombinant-bacillus-sp-strain-brc1-with-increased-inulinase-activity
#14
Jang Min Park, Baek-Rock Oh, In Yeong Kang, Sun-Yeon Heo, Jeong-Woo Seo, Seung-Moon Park, Won-Kyung Hong, Chul Ho Kim
A Bacillus sp. strain named BRC1 is capable of producing 2,3-butanediol (2,3-BD) using hydrolysates of the Jerusalem artichoke tuber (JAT), a rich source of the fructose polymer inulin. To enhance 2,3-BD production, we undertook an extensive analysis of the Bacillus sp. BRC1 genome, identifying a putative gene (sacC) encoding a fructan hydrolysis enzyme and characterizing the activity of the resulting recombinant protein expressed in and purified from Escherichia coli. Introduction of the sacC gene into Bacillus sp...
March 18, 2017: Journal of Industrial Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28298680/effects-of-degree-of-hydrolysis-dh-on-the-functional-properties-of-egg-yolk-hydrolysate-with-alcalase
#15
Zhi-Jie Bao, Ying Zhao, Xiao-Ying Wang, Yu-Jie Chi
Effects of enzymatic hydrolysis on the physicochemical and functional properties of egg yolk were investigated in this study. Alcalase, neutrase and flavourzyme were used to hydrolyze egg yolk. Solubility, foaming properties, emulsifying and microstructure properties of egg yolk were determined after enzymatic hydrolysis. Results showed that alcalase had better efficiency of hydrolysis than neutrase and flavourzyme. Enzymatic hydrolysis caused a marked changes in protein solubility, surface hydrophobicity, molecular weight distributions, microstructure and other functional properties...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28293923/infant-formulas-containing-hydrolysed-protein-for-prevention-of-allergic-disease-and-food-allergy
#16
REVIEW
David A Osborn, John Kh Sinn, Lisa J Jones
BACKGROUND: Allergy is common and may be associated with foods, including cow's milk formula (CMF). Formulas containing hydrolysed proteins have been used to treat infants with allergy. However, it is unclear whether hydrolysed formulas can be advocated for prevention of allergy in infants. OBJECTIVES: To compare effects on allergy and food allergy when infants are fed a hydrolysed formula versus CMF or human breast milk. If hydrolysed formulas are effective, to determine what type of hydrolysed formula is most effective, including extensively or partially hydrolysed formula (EHF/PHF)...
March 15, 2017: Cochrane Database of Systematic Reviews
https://www.readbyqxmd.com/read/28290371/release-of-dipeptidyl-peptidase-iv-dpp-iv-inhibitory-peptides-from-milk-protein-isolate-mpi-during-enzymatic-hydrolysis
#17
Alice B Nongonierma, Caterina Mazzocchi, Sara Paolella, Richard J FitzGerald
The release of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from bovine milk protein isolate (MPI) during trypsin hydrolysis was studied using a design of experiments (DOE) approach. A 3 factor×3 level DOE including temperature (40, 50 and 60°C), enzyme to substrate ratio (E:S; 0.50, 1.25 and 2.00% (w/w)) and hydrolysis time (60, 150 and 240min) was used during the generation of 15 hydrolysates (H1-H15). The degree of hydrolysis (DH) varied between 6.98±0.31 (H8) to 12.75±0.62% (H10). The DPP-IV half maximal inhibitory concentration (IC50) ranged from 0...
April 2017: Food Research International
https://www.readbyqxmd.com/read/28290299/in-vitro-digestibility-protein-composition-and-techno-functional-properties-of-saskatchewan-grown-yellow-field-peas-pisum-sativum-l-as-affected-by-processing
#18
Zhen Ma, Joyce I Boye, Xinzhong Hu
Saskatchewan grown yellow field pea was subjected to different processing conditions including dehulling, micronization, roasting, conventional/microwave cooking, germination, and combined germination and conventional cooking/roasting. Their nutritional and antinutritional compositions, functional properties, microstructure, thermal properties, in vitro protein and starch digestibility, and protein composition were studied. Processed field peas including conventional cooked yellow peas (CCYP), microwave cooked yellow peas (MCYP), germinated-conventional cooked yellow peas (GCCYP), and germinated-roasted yellow peas (GRYP) exhibited the significantly higher in vitro protein digestibility (IVPD), which was in accordance with their significantly lower trypsin inhibitor activity and tannin content...
February 2017: Food Research International
https://www.readbyqxmd.com/read/28290288/using-caco-2-cells-as-novel-identification-tool-for-food-derived-dpp-iv-inhibitors
#19
Juliette Caron, Dorothée Domenger, Pascal Dhulster, Rozenn Ravallec, Benoit Cudennec
Dietary proteins have recently been investigated as a new source of DPP-IV inhibitory peptides with limited side effects and promising applications. Numerous studies have highlighted and identified peptide sequences able to inhibit DPP-IV activity in vitro, mostly from milk proteins. However, the correlation to in vivo studies remains scarce because standard in vitro assays with purified enzyme do not accurately simulate key factors impacting peptide bioactivity such as intestinal and brush border enzymes or cellular permeability...
February 2017: Food Research International
https://www.readbyqxmd.com/read/28287713/protein-adsorption-tailors-the-surface-energies-and-compatibility-between-polylactide-and-cellulose-nanofibrils
#20
Alexey Khakalo, Ilari Filpponen, Orlando J Rojas
The state of dispersion and the interactions between a polymer and a filler in a nanocomposite crucially define its properties and performance. The affinity of polylactide (PLA) with vegetable and animal proteins (casein, gelatin, soy protein isolate, and hydrolysate) is investigated and their role as eco-friendly dispersants and compatibilizers of cellulose nanofibrils (CNF) is elucidated. The affinity of the proteins with PLA is determined by using sensograms acquired by electroacoustic (quartz crystal microgravimetry) and optical (surface plasmon resonance) techniques...
March 22, 2017: Biomacromolecules
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