Base de dados : MEDLINE
Pesquisa : D12.776.765.741 [Categoria DeCS]
Referências encontradas : 4214 [refinar]
Mostrando: 1 .. 10   no formato [Detalhado]

página 1 de 422 ir para página                         

  1 / 4214 MEDLINE  
              next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:29305261
[Au] Autor:Magni C; Sessa F; Capraro J; Duranti M; Maffioli E; Scarafoni A
[Ad] Endereço:Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria, 2, 20133, Milan, Italy.
[Ti] Título:Structural and functional insights into the basic globulin 7S of soybean seeds by using trypsin as a molecular probe.
[So] Source:Biochem Biophys Res Commun;496(1):89-94, 2018 01 29.
[Is] ISSN:1090-2104
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The basic 7S globulin (Bg7S) is one of the major globulins of soybean seeds. Despite its dual subunit composition and oligomeric assembly, Bg7S has a compact 3D structure (PDB: 3AUP) which is stabilized by a network of inter- and intra-chain disulphide bridges. Bg7S shares several structural elements with a number of homologous proteins from other seeds, whose function is still uncertain. In this work, Bg7S native conformation was probed by using the proteolytic enzyme trypsin. In spite of the presence of many arginine and lysine residues, the protein resulted extremely recalcitrant to in vitro enzymatic cleavage. Indeed, only two scissile bonds located near the C- and N-termini of the large and small subunits, respectively, were cleaved. The partially cleaved products were stable even at prolonged incubation times. Although the generated small peptide fragments were not covalently bound to the remnant of the main chains, they were held in place, as assessed by denaturing and non-denaturing chromatographic approaches. Moreover, both the already observed pH-dependent association/dissociation behaviour of the protein and its insulin binding capacity were preserved both at neutral and acidic pH values. These results are in line with the growing view that the degradation of seed proteins, either storage and non-storage, may be a controlled process related to specific functionalities.
[Mh] Termos MeSH primário: Globulinas/química
Técnicas de Sonda Molecular
Sementes/química
Proteínas de Soja/química
Feijão de Soja/química
Tripsina/química
[Mh] Termos MeSH secundário: Sítios de Ligação
Modelos Químicos
Modelos Moleculares
Sondas Moleculares/química
Ligação Proteica
Conformação Proteica
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Globulins); 0 (Molecular Probes); 0 (Soybean Proteins); EC 3.4.21.4 (Trypsin)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180215
[Lr] Data última revisão:
180215
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180107
[St] Status:MEDLINE


  2 / 4214 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:29229386
[Au] Autor:Cui X; Lu L; Wang Y; Yuan X; Chen X
[Ad] Endereço:Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences/Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing, Jiangsu, 210014, PR China.
[Ti] Título:The interaction of soybean reticulon homology domain protein (GmRHP) with Soybean mosaic virus encoded P3 contributes to the viral infection.
[So] Source:Biochem Biophys Res Commun;495(3):2105-2110, 2018 01 15.
[Is] ISSN:1090-2104
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Soybean mosaic virus (SMV), a member of the Potyvirus genus, is a prevalent and devastating viral pathogen in soybean-growing regions worldwide. Potyvirus replication occurs in the 6K2-induced viral replication complex at endoplasmic reticulum exit sites. Potyvirus-encoded P3 is also associated with the endoplasmic reticulum and is as an essential component of the viral replication complex, playing a key role in viral replication. This study provides evidence that the soybean (Glycine max) reticulon homology domain protein (designated as GmRHP) interacts with SMV-P3 by using a two-hybrid yeast system to screen a soybean cDNA library. A bimolecular fluorescence complementation assay further confirmed the interaction, which occurred on the cytomembrane, endoplasmic reticulum and cytoskeleton in Nicotiana benthamiana cells. The transient expression of GmRHP can promote the coupling of Turnip mosaic virus replication and cell-to-cell movement in N. benthamiana. The interaction between the membrane protein SMV-P3 and GmRHP may contribute to the potyvirus infection, and GmRHP may be an essential host factor for P3's involvement in potyvirus replication.
[Mh] Termos MeSH primário: Doenças das Plantas/virologia
Potyvirus/fisiologia
Proteínas de Soja/metabolismo
Feijão de Soja/metabolismo
Feijão de Soja/virologia
Proteínas Virais/metabolismo
[Mh] Termos MeSH secundário: Tabaco/metabolismo
Tabaco/virologia
Virulência/fisiologia
Replicação Viral/fisiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Soybean Proteins); 0 (Viral Proteins)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180213
[Lr] Data última revisão:
180213
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171213
[St] Status:MEDLINE


  3 / 4214 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:29227096
[Au] Autor:Song B; Oehrle NW; Liu S; Krishnan HB
[Ad] Endereço:Key Laboratory of Soybean Biology at the Chinese Ministry of Education, Northeast Agricultural University , Harbin 150030, China.
[Ti] Título:Development and Characterization of a Soybean Experimental Line Lacking the α' Subunit of ß-Conglycinin and G1, G2, and G4 Glycinin.
[So] Source:J Agric Food Chem;66(2):432-439, 2018 Jan 17.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:A soybean experimental line (BSH-3) devoid of a subset of seed storage proteins was developed by crossing a mutant donor line "HS99B" with a Chinese cultivar "Dongnong47" (DN47). One-dimensional and high-resolution 2-D gel electrophoresis revealed the absence of G1 (A1 B , G2 (A B1 , and G4 (A A B glycinin and the α' subunit of ß-conglycinin in BSH-3 seeds. Despite the lack of these abundant seed proteins, BSH-3 seeds still accumulated 38% protein. BSH-3 seeds also accumulated high levels of free amino acids as compared with DN47 seeds, particularly arginine, and the amount of several essential amino acids were significantly elevated in BSH-3 seeds. Elevated accumulation of α and ß-subunit of ß-conglycinin, G5 glycinin, Kunitz trypsin inhibitor, and Bowman-Birk protease inhibitor indicates seed proteome rebalancing in BSH-3 seeds. Immunoblot analysis using sera from soybean allergic patients demonstrated the complete lack of a major allergen (α' subunit of ß-conglycinin) in BSH-3 seeds. However, elevated levels of other allergens were found in BSH-3 seeds due to proteome rebalancing. Transmission electron microscopy observation of mature seeds of BSH-3 revealed striking differences in the appearance of the protein storage vacuoles when compared with DN47.
[Mh] Termos MeSH primário: Antígenos de Plantas/análise
Globulinas/análise
Proteínas de Armazenamento de Sementes/análise
Proteínas de Soja/análise
Feijão de Soja/química
[Mh] Termos MeSH secundário: Cruzamento
Eletroforese em Gel Bidimensional
Sementes/química
Sementes/genética
Feijão de Soja/genética
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antigens, Plant); 0 (Globulins); 0 (Seed Storage Proteins); 0 (Soybean Proteins); 0 (beta-conglycinin protein, Glycine max); 9007-93-6 (glycinin)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180205
[Lr] Data última revisão:
180205
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171212
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b05011


  4 / 4214 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:29185340
[Au] Autor:Xing G; Rui X; Wang D; Liu M; Chen X; Dong M
[Ad] Endereço:College of Food Science and Technology, Nanjing Agricultural University , Nan Jing, Jiangsu, PRC.
[Ti] Título:Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion.
[So] Source:J Agric Food Chem;65(50):11125-11132, 2017 Dec 20.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The aim of this study was to compare the effect of fermentation pH on protein bioaccessibility of four soymilk curds enriched with tea polyphenols (TP). The curds were generated by fermentation with Weissella hellenica D1501 and the fermentation terminated at different pH values, namely at pH 5.7, 5.4, 5.1, and 4.8 (SMTP-5.7, SMTP-5.4, SMTP-5.1, SMTP-4.8). Particle-size distribution, soluble protein content, gel electrophoresis, and peptides content were monitored at oral, gastric, and intestinal levels. Results showed that SMTP-4.8 was the matrix most resistant to protein digestion in the gastric phase according to the soluble protein content. Similar particle size distribution and protein degradation patterns were observed for these curds in gastric and intestinal phase. However, there was a significant difference (P < 0.05) in the content of small peptides (<10 kDa) at the end of intestinal digestion among the four curds. Overall, terminating fermentation at pH 5.4-5.7 of soymilk curds enriched with TP is recommended.
[Mh] Termos MeSH primário: Camellia sinensis/química
Aditivos Alimentares/química
Trato Gastrointestinal/metabolismo
Extratos Vegetais/química
Polifenóis/química
Leite de Soja/química
Proteínas de Soja/química
[Mh] Termos MeSH secundário: Digestão
Fermentação
Aditivos Alimentares/metabolismo
Manipulação de Alimentos
Concentração de Íons de Hidrogênio
Modelos Biológicos
Extratos Vegetais/metabolismo
Polifenóis/metabolismo
Leite de Soja/metabolismo
Proteínas de Soja/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Additives); 0 (Plant Extracts); 0 (Polyphenols); 0 (Soybean Proteins)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180110
[Lr] Data última revisão:
180110
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171130
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04456


  5 / 4214 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:29172521
[Au] Autor:Wang Z; Cui Y; Liu P; Zhao Y; Wang L; Liu Y; Xie J
[Ad] Endereço:Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture , Shanghai 201306, China.
[Ti] Título:Small Peptides Isolated from Enzymatic Hydrolyzate of Fermented Soybean Meal Promote Endothelium-Independent Vasorelaxation and ACE Inhibition.
[So] Source:J Agric Food Chem;65(50):10844-10850, 2017 Dec 20.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Fermentation of soybean is a process in which soy proteins are broken down into small peptides to exert various physiological functions beyond their nutritional value and to improve food source bioactive components responsible for health benefits. Enzymatic hydrolysis could speed up the degradation of proteins during fermentation of soybean, thus resulting in higher peptide production. In the present study, fermented soy meal (fermented with Bacillus subtilis from Douchi) was hydrolyzed by thermolysin, and the water extraction was then separated into four fractions using ultrafiltration membranes. Their vasorelaxation activities were screened, and the most potent fraction was further isolated and purified to obtain four peptides. Briefly, three peptides exerted a dose-dependent vasorelaxation (0.01-4.10 µM) in the phenylephrine preconstricted thoracic aorta ring of Sprague-Dawley rat (relaxation actions were all endothelium-independent), while one peptide induced vasoconstriction. Furthermore, an independent causal relationship between vasorelaxation and angiotensin converting enzyme (ACE) inhibition activities was found.
[Mh] Termos MeSH primário: Inibidores da Enzima Conversora de Angiotensina/administração & dosagem
Bacillus subtilis/metabolismo
Endotélio/efeitos dos fármacos
Hipertensão/tratamento farmacológico
Peptídeos/administração & dosagem
Feijão de Soja/química
[Mh] Termos MeSH secundário: Inibidores da Enzima Conversora de Angiotensina/química
Inibidores da Enzima Conversora de Angiotensina/metabolismo
Animais
Endotélio/fisiopatologia
Fermentação
Seres Humanos
Hidrólise
Hipertensão/fisiopatologia
Masculino
Peptídeos/química
Peptídeos/metabolismo
Ratos
Ratos Sprague-Dawley
Proteínas de Soja/química
Proteínas de Soja/metabolismo
Feijão de Soja/metabolismo
Vasodilatação/efeitos dos fármacos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Angiotensin-Converting Enzyme Inhibitors); 0 (Peptides); 0 (Soybean Proteins)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180110
[Lr] Data última revisão:
180110
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171128
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b05026


  6 / 4214 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28745770
[Au] Autor:Zhu XF; Zheng J; Liu F; Qiu CY; Lin WF; Tang CH
[Ad] Endereço:Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, P. R. China. chtang@scut.edu.cn.
[Ti] Título:The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions.
[So] Source:Food Funct;8(8):2974-2981, 2017 Aug 01.
[Is] ISSN:2042-650X
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The improvement of the freeze-thaw stability of emulsions by interfacial engineering has attracted increasing attention in recent years. The present work investigated the potential of using soy protein isolate (SPI) aggregate nanoparticles as the Pickering stabilizers to improve the freeze-thaw stability of the resultant emulsions. SPI nanoparticles with different particle sizes and surface properties were fabricated through heating the SPI solutions (at a constant protein concentration of 2%, w/v) at 95 °C for 15 min, by varying the ionic strength (I) in the range of 0-500 mM. The nanoparticles fabricated at I values of 100-500 mM exhibited larger particle sizes and higher surface hydrophobicity, but poorer emulsification efficiency than those at I = 0.05 mM. The presence of NaCl during the nanoparticle fabrication resulted in the formation of a kind of gel-like emulsion with a high extent of droplet flocculation. The emulsion stabilized by SPI nanoparticles at I = 0.05 mM was highly susceptible to coalescence, flocculation and creaming upon freeze-thaw treatment, while those in the presence of NaCl exhibited excellent freeze-thaw stability. The much better freeze-thaw stability of the emulsions in the presence of NaCl (relative to that at I = 0.05 mM) was largely attributed to the gel-like network formation, rather than the salt itself. The results indicated that a kind of Pickering emulsion with excellent freeze-thaw stability, stabilized by heat-induced SPI nanoparticles, could be fabricated by heating the SPI solutions at I values of 100-500 mM. The findings would be of great relevance for providing important information about the development of food grade Pickering emulsions stabilized by protein-based particles, with potential applications in frozen food, or functional food formulations.
[Mh] Termos MeSH primário: Nanopartículas/química
Proteínas de Soja/química
[Mh] Termos MeSH secundário: Temperatura Baixa
Culinária
Emulsões/química
Temperatura Alta
Interações Hidrofóbicas e Hidrofílicas
Concentração Osmolar
Tamanho da Partícula
Agregados Proteicos
Estabilidade Proteica
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Emulsions); 0 (Protein Aggregates); 0 (Soybean Proteins)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171215
[Lr] Data última revisão:
171215
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170727
[St] Status:MEDLINE
[do] DOI:10.1039/c7fo00616k


  7 / 4214 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28873648
[Au] Autor:González-Ferrero C; Irache JM; González-Navarro CJ
[Ad] Endereço:Food Ingredients Line Research, National Centre for Food Technology and Safety - CNTA, 31570 San Adrián, Spain. Electronic address: cgferrero@cnta.es.
[Ti] Título:Soybean protein-based microparticles for oral delivery of probiotics with improved stability during storage and gut resistance.
[So] Source:Food Chem;239:879-888, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The present work describes the encapsulation of probiotics using a by-product as wall material and a process feasible to be scaled-up: coacervation of soybean protein concentrate (SPC) by using calcium salts and spray-drying. SPC was extracted from soybean flour, produced during the processing of soybean milk, by alkaline extraction following isoelectric precipitation. Two probiotic strains were selected for encapsulation (Lactobacillus plantarum CECT 220 and Lactobacillus casei CECT 475) in order to evaluate the ability of SPC to encapsulate and protect bacteria from stress conditions. The viability of these encapsulated strains under in vitro gastrointestinal conditions and shelf-life during storage were compared with the most common forms commercialized nowadays. Results show that SPC is a feasible material for the development of probiotic microparticles with adequate physicochemical properties and enhanced significantly both probiotic viability and tolerance against simulated gastrointestinal fluids when compared to current available commercial forms.
[Mh] Termos MeSH primário: Proteínas de Soja/química
[Mh] Termos MeSH secundário: Animais
Dessecação
Armazenamento de Medicamentos
Intestinos
Lactobacillus plantarum
Viabilidade Microbiana
Leite
Probióticos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Soybean Proteins)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


  8 / 4214 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28873559
[Au] Autor:Pan D; Zhang D; Hao L; Lin S; Kang Q; Liu X; Lu L; Lu J
[Ad] Endereço:School of Life Sciences, Zhengzhou University, Zhengzhou, Henan, China.
[Ti] Título:Protective effects of soybean protein and egg white protein on the antibacterial activity of nisin in the presence of trypsin.
[So] Source:Food Chem;239:196-200, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The using of nisin to prevent foodborne pathogens (Staphylococcus aureus and Listeria monocytogenes) from contamination has received broad attentions during meat processing. However, the application of nisin has been limited because its antibacterial activity may be inhibited by trypsin. In this study, the protective effects of soybean protein and egg white protein on antibacterial activity of nisin were evaluated. It could be concluded that exogenous trypsin decreased the antibacterial activity of nisin, soybean protein and egg white protein could keep the nisin activity from enzymolysis of trypsin. Trypsin inhibitors in soybean protein and egg white protein could protect the antibacterial activity of nisin. Nisin with soybean protein or egg white protein in cooked meat product presented better quality preservation effects than nisin alone in the presence of trypsin. The total viable counts (TVC) and total volatile basic nitrogen (TVB-N) of nisin-treated group were significantly higher than these in nisin-soybean protein-treated and nisin-egg white protein-treated groups with trypsin. This study showed the potential of using soybean protein and egg white protein to stabilize the antibacterial activity of nisin under high trypsin conditions.
[Mh] Termos MeSH primário: Antibacterianos/farmacologia
[Mh] Termos MeSH secundário: Proteínas do Ovo
Listeria monocytogenes
Nisina
Proteínas de Soja
Staphylococcus aureus
Tripsina
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anti-Bacterial Agents); 0 (Egg Proteins); 0 (Soybean Proteins); 1414-45-5 (Nisin); EC 3.4.21.4 (Trypsin)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


  9 / 4214 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28903954
[Au] Autor:Beaumont M; Portune KJ; Steuer N; Lan A; Cerrudo V; Audebert M; Dumont F; Mancano G; Khodorova N; Andriamihaja M; Airinei G; Tomé D; Benamouzig R; Davila AM; Claus SP; Sanz Y; Blachier F
[Ad] Endereço:Mixed research unit Nutrition Physiology and Ingestive Behavior, AgroParisTech, French National Institute for Agricultural Research (INRA), University of Paris-Saclay, Paris, France.
[Ti] Título:Quantity and source of dietary protein influence metabolite production by gut microbiota and rectal mucosa gene expression: a randomized, parallel, double-blind trial in overweight humans.
[So] Source:Am J Clin Nutr;106(4):1005-1019, 2017 Oct.
[Is] ISSN:1938-3207
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Although high-protein diets (HPDs) are frequently consumed for body-weight control, little is known about the consequences for gut microbiota composition and metabolic activity and for large intestine mucosal homeostasis. Moreover, the effects of HPDs according to the source of protein need to be considered in this context. The objective of this study was to evaluate the effects of the quantity and source of dietary protein on microbiota composition, bacterial metabolite production, and consequences for the large intestinal mucosa in humans. A randomized, double-blind, parallel-design trial was conducted in 38 overweight individuals who received a 3-wk isocaloric supplementation with casein, soy protein, or maltodextrin as a control. Fecal and rectal biopsy-associated microbiota composition was analyzed by 16S ribosomal DNA sequencing. Fecal, urinary, and plasma metabolomes were assessed by H-nuclear magnetic resonance. Mucosal transcriptome in rectal biopsies was determined with the use of microarrays. HPDs did not alter the microbiota composition, but induced a shift in bacterial metabolism toward amino acid degradation with different metabolite profiles according to the protein source. Correlation analysis identified new potential bacterial taxa involved in amino acid degradation. Fecal water cytotoxicity was not modified by HPDs, but was associated with a specific microbiota and bacterial metabolite profile. Casein and soy protein HPDs did not induce inflammation, but differentially modified the expression of genes playing key roles in homeostatic processes in rectal mucosa, such as cell cycle or cell death. This human intervention study shows that the quantity and source of dietary proteins act as regulators of gut microbiota metabolite production and host gene expression in the rectal mucosa, raising new questions on the impact of HPDs on the large intestine mucosa homeostasis. This trial was registered at clinicaltrials.gov as NCT02351297.
[Mh] Termos MeSH primário: Bactérias/metabolismo
Dieta com Restrição de Carboidratos
Proteínas na Dieta/farmacologia
Microbioma Gastrointestinal
Mucosa Intestinal/metabolismo
Intestino Grosso/metabolismo
Transcriptoma
[Mh] Termos MeSH secundário: Adulto
Aminoácidos/metabolismo
Bactérias/genética
Caseínas/farmacologia
DNA Bacteriano/análise
Proteínas na Dieta/administração & dosagem
Proteínas na Dieta/metabolismo
Método Duplo-Cego
Fezes
Feminino
Homeostase
Seres Humanos
Mucosa Intestinal/microbiologia
Intestino Grosso/microbiologia
Masculino
Obesidade/dietoterapia
RNA Ribossômico 16S
Reto/metabolismo
Reto/microbiologia
Proteínas de Soja/farmacologia
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Nm] Nome de substância:
0 (Amino Acids); 0 (Caseins); 0 (DNA, Bacterial); 0 (Dietary Proteins); 0 (RNA, Ribosomal, 16S); 0 (Soybean Proteins)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171013
[Lr] Data última revisão:
171013
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:170915
[St] Status:MEDLINE
[do] DOI:10.3945/ajcn.117.158816


  10 / 4214 MEDLINE  
              first record previous record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28867186
[Au] Autor:Ikaga R; Li D; Yamazaki T
[Ad] Endereço:Department of Nutritional Science, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo, 162-8636, Japan.
[Ti] Título:Dietary ß-conglycinin prevents acute ethanol-induced fatty liver in mice.
[So] Source:Biochem Biophys Res Commun;493(1):542-547, 2017 Nov 04.
[Is] ISSN:1090-2104
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Alcoholic fatty liver is the earliest stage of alcohol-induced liver disease leading to liver cirrhosis. ß-Conglycinin, one of the soy proteins, is known to prevent non-alcoholic fatty liver, hyperlipidemia and obesity. Therefore, we examined whether ß-conglycinin feeding has an effect on the prevention of acute ethanol-induced fatty liver in mice. Male C57BL/6J mice were fed with 20 energy% ß-conglycinin or casein for 4 weeks prior to ethanol administration and were then given ethanol or glucose, as a control, by gavage. Ethanol significantly increased liver triglyceride (TG) in mice fed casein due to the activation of peroxisome proliferator-activated receptor (PPAR) γ2, a nuclear transcription factor known for regulating lipid metabolism and de novo lipogenesis. The liver TG of ethanol-administered ß-conglycinin-fed mice was significantly lower than that in those fed casein, although ethanol increased the amount of liver TG in mice fed ß-conglycinin. The increased levels of PPARγ2 protein and its target gene CD36 in response to an ethanol were not observed in mice fed ß-conglycinin. Moreover, ß-conglycinin decreased the basal expression of de novo lipogenesis-related genes such as stearoyl-CoA desaturase-1, and therefore, the expressions of these genes were lower in the ethanol-administered ß-conglycinin-fed mice than in the casein-fed mice. In conclusion, ß-conglycinin supplementation appears to prevent the development of fatty liver in mice caused by ethanol consumption via the suppression of alcohol-induced activation of PPARγ2 and the downregulation of the basal expression of de novo lipogenesis.
[Mh] Termos MeSH primário: Antígenos de Plantas/administração & dosagem
Suplementos Nutricionais
Globulinas/administração & dosagem
Lipogênese/efeitos dos fármacos
Hepatopatias Alcoólicas/metabolismo
Hepatopatias Alcoólicas/prevenção & controle
PPAR gama/metabolismo
Proteínas de Armazenamento de Sementes/administração & dosagem
Proteínas de Soja/administração & dosagem
[Mh] Termos MeSH secundário: Animais
Relação Dose-Resposta a Droga
Etanol/envenenamento
Hepatopatias Alcoólicas/etiologia
Masculino
Camundongos
Camundongos Endogâmicos C57BL
Resultado do Tratamento
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antigens, Plant); 0 (Globulins); 0 (PPAR gamma); 0 (Seed Storage Proteins); 0 (Soybean Proteins); 0 (beta-conglycinin protein, Glycine max); 3K9958V90M (Ethanol)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171023
[Lr] Data última revisão:
171023
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170905
[St] Status:MEDLINE



página 1 de 422 ir para página                         
   


Refinar a pesquisa
  Base de dados : MEDLINE Formulário avançado   

    Pesquisar no campo  
1  
2
3
 
           



Search engine: iAH v2.6 powered by WWWISIS

BIREME/OPAS/OMS - Centro Latino-Americano e do Caribe de Informação em Ciências da Saúde