Base de dados : MEDLINE
Pesquisa : G07.203.100.700.750 [Categoria DeCS]
Referências encontradas : 198 [refinar]
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[PMID]:29176008
[Au] Autor:Dabrowska A; Babij K; Szoltysik M; Chrzanowska J
[Ad] Endereço:Department of Animal Products Technology and Quality Management Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland.
[Ti] Título:Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage.
[So] Source:Postepy Hig Med Dosw (Online);71(0):952-959, 2017 Nov 22.
[Is] ISSN:1732-2693
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:The effect of whey protein hydrolysate (WPH) addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stirred probiotic yoghurts were prepared by using whole milk standardized to 16% of dry matter with the addition of either whey protein concentrate, skim milk powder (SMP), WPH-SMP (ratio 1:1), WPH. The hydrolysate increased the yoghurt culture counts at the initial stage of fermentation and significantly inhibited the decrease in population viability throughout the storage at 4ºC in comparison to the control. The post-fermentation acidification was also retarded by the addition of WPH. The hydrolysate did not increase the Bifidobacterium adolescentis counts at the initial stage. However, the WPH significantly improved its viability. After 21 days of storage, in the yogurts supplemented with WPH, the population of these bacteria oscillated around 3.04 log10 CFU/g, while in samples where SMP or whey protein concentrate was used, the bacteria were no longer detected.
[Mh] Termos MeSH primário: Probióticos
Hidrolisados de Proteína
Soro do Leite
Iogurte
[Mh] Termos MeSH secundário: Animais
Bactérias/crescimento & desenvolvimento
Suplementos Nutricionais
Fermentação
Leite
Refrigeração
Proteínas do Soro do Leite
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Protein Hydrolysates); 0 (Whey Proteins)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171222
[Lr] Data última revisão:
171222
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171128
[St] Status:MEDLINE
[do] DOI:10.5604/01.3001.0010.5866


  2 / 198 MEDLINE  
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[PMID]:27771081
[Au] Autor:Araújo DFS; Guerra GCB; Júnior RFA; Antunes de Araújo A; Antonino de Assis PO; Nunes de Medeiros A; Formiga de Sousa YR; Pintado MME; Gálvez J; Queiroga RCRDE
[Ad] Endereço:Department of Science and Food Technology, Federal University of Paraíba, 58051-900 Santa Rita, Brazil.
[Ti] Título:Goat whey ameliorates intestinal inflammation on acetic acid-induced colitis in rats.
[So] Source:J Dairy Sci;99(12):9383-9394, 2016 Dec.
[Is] ISSN:1525-3198
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Complementary or alternative medicine is of great interest for the treatment of inflammatory bowel disease, with the aim of ameliorating the side effects of the drugs commonly used or improving their efficacy. In this study, we evaluated the ability of goat whey to prevent intestinal inflammation in the experimental model of acetic acid-induced rats and compared it to sulfasalazine. Pretreatment with goat whey (1, 2, and 4g/kg) and sulfasalazine (250mg/kg) on colitic rats improved colonic inflammatory markers, including myeloperoxidase activity, leukotriene B levels, as well as the production of proinflammatory cytokines IL-1ß and tumor necrosis factor-α. Furthermore, the administration of goat whey significantly reduced the colonic oxidative stress by reducing malondialdehyde levels and increased total glutathione content, a potent antioxidant peptide. The histological evaluation of the colonic specimens from colitic rats confirmed these beneficial effects, as goat whey preserved the colonic tissue, especially in those rats treated with the highest dose of goat whey or with sulfasalazine. The immunohistochemistry analysis of the colonic tissue evaluation also revealed a reduction in the expression of cyclooxygenase-2, inducible nitric oxide synthase, and matrix metalloproteinase-9, together with an increased expression of suppressor of cytokine signaling-1. These results suggest that goat whey exerted a preventive effect against the intestinal damage induced by acetic acid, showing a similar efficacy to that shown by sulfasalazine, therefore making it a potential treatment for human inflammatory bowel disease.
[Mh] Termos MeSH primário: Cabras/metabolismo
Ácido Trinitrobenzenossulfônico/farmacologia
Soro do Leite
[Mh] Termos MeSH secundário: Ácido Acético
Animais
Colite/induzido quimicamente
Colo
Seres Humanos
Inflamação/metabolismo
Peroxidase/metabolismo
Ratos
Ratos Wistar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
8T3HQG2ZC4 (Trinitrobenzenesulfonic Acid); EC 1.11.1.7 (Peroxidase); Q40Q9N063P (Acetic Acid)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:171204
[Lr] Data última revisão:
171204
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161025
[St] Status:MEDLINE


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[PMID]:28946275
[Au] Autor:Lajnaf R; Picart-Palmade L; Cases E; Attia H; Marchesseau S; Ayadi MA
[Ad] Endereço:Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038 Sfax, Tunisia; Montpellier University, UMR IATE, Place E. Bataillon, 34095 Montpellier Cedex 5, France.
[Ti] Título:The foaming properties of camel and bovine whey: The impact of pH and heat treatment.
[So] Source:Food Chem;240:295-303, 2018 Feb 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The effect of heat treatment (70°C or 90°C for 30min) on the foaming and interfacial properties of acid and sweet whey obtained from bovine and camel fresh milk was examined. The maximum foamability and foam stability were observed for acid whey when compared to sweet whey for both milks, with higher values for the camel whey. This behavior for acid whey was explained by the proximity of the pI of whey protein (4.9-5.2), where proteins were found to carry the lowest negative charge as confirmed by the zeta potential measurements. Interfacial properties of acid camel whey and acid bovine whey were preserved at air water interface even after a heat treatment at 90°C. These results confirmed the pronounced foaming and interfacial properties of acid camel whey, even if acid and sweet bovine whey exhibited the highest viscoelastic modulus after heating.
[Mh] Termos MeSH primário: Camelus
Bovinos
Soro do Leite/química
[Mh] Termos MeSH secundário: Animais
Temperatura Alta
Concentração de Íons de Hidrogênio
Proteínas do Soro do Leite
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Whey 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:170927
[St] Status:MEDLINE


  4 / 198 MEDLINE  
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[PMID]:28873624
[Au] Autor:Amaral GV; Silva EK; Cavalcanti RN; Martins CPC; Andrade LGZS; Moraes J; Alvarenga VO; Guimarães JT; Esmerino EA; Freitas MQ; Silva MC; Raices RSL; Sant' Ana AS; Meireles MAA; Cruz AG
[Ad] Endereço:Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000, Seropédica, Rio de Janeiro, Brazil.
[Ti] Título:Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile.
[So] Source:Food Chem;239:697-703, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The effect of supercritical carbon dioxide technology (SCCD, 14, 16, and 18MPa at 35±2°C for 10min) on whey-grape juice drink characteristics was investigated. Physicochemical characterization (pH, titratable acidity, total soluble solids), bioactive compounds (phenolic compounds, anthocyanin, DPPH and ACE activity) and the volatile compounds were performed. Absence of differences were found among treatments for pH, titratable acidity, soluble solids, total anthocyanin and DPPH activity (p-value>0.05). A direct relationship between SCCD pressure and ACE inhibitory activity was observed, with 34.63, 38.75, and 44.31% (14, 16, and 18MPa, respectively). Regards the volatile compounds, it was noted few differences except by the presence of ketones. The findings confirm the SCCD processing as a potential promising technology to the conventional thermal treatment.
[Mh] Termos MeSH primário: Bebidas
[Mh] Termos MeSH secundário: Antocianinas
Dióxido de Carbono
Fenômenos Químicos
Vitis
Volatilização
Soro do Leite
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anthocyanins); 142M471B3J (Carbon Dioxide)
[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


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[PMID]:29045496
[Au] Autor:Revel A; Jarzaguet M; Peyron MA; Papet I; Hafnaoui N; Migné C; Mosoni L; Polakof S; Savary-Auzeloux I; Rémond D; Dardevet D
[Ad] Endereço:Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, PFEM, MetaboHUB-Clermont, CRNH Auvergne, Clermont-Ferrand, France.
[Ti] Título:At same leucine intake, a whey/plant protein blend is not as effective as whey to initiate a transient post prandial muscle anabolic response during a catabolic state in mini pigs.
[So] Source:PLoS One;12(10):e0186204, 2017.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Muscle atrophy has been explained by an anabolic resistance following food intake and an increase of dietary protein intake is recommended. To be optimal, a dietary protein has to be effective not only to initiate but also to prolong a muscle anabolic response in a catabolic state. To our knowledge, whether or not a dairy or a dairy/plant protein blend fulfills these criterions is unknown in a muscle wasting situation. OBJECTIVE: Our aim was, in a control and a catabolic state, to measure continuously muscle anabolism in term of intensity and duration in response to a meal containing casein (CAS), whey (WHEY) or a whey/ plant protein blend (BLEND) and to evaluate the best protein source to elicit the best post prandial anabolism according to the physio-pathological state. METHODS: Adult male Yucatan mini pigs were infused with U-13C-Phenylalanine and fed either CAS, WHEY or BLEND. A catabolic state was induced by a glucocorticoid treatment for 8 days (DEX). Muscle protein synthesis, proteolysis and balance were measured with the hind limb arterio-venous differences technique. Repeated time variance analysis were used to assess significant differences. RESULTS: In a catabolic situation, whey proteins were able to initiate muscle anabolism which remained transient in contrast to the stimulated muscle protein accretion with WHEY, CAS or BLEND in healthy conditions. Despite the same leucine intake compared to WHEY, BLEND did not restore a positive protein balance in DEX animals. CONCLUSIONS: Even with WHEY, the duration of the anabolic response was not optimal and has to be improved in a catabolic state. The use of BLEND remained of lower efficiency even at same leucine intake than whey.
[Mh] Termos MeSH primário: Anabolizantes/administração & dosagem
Caseínas/administração & dosagem
Leucina/metabolismo
Atrofia Muscular/dietoterapia
Proteínas de Vegetais Comestíveis/administração & dosagem
[Mh] Termos MeSH secundário: Animais
Ingestão de Alimentos
Glucocorticoides/administração & dosagem
Metabolismo/efeitos dos fármacos
Músculo Esquelético/efeitos dos fármacos
Músculo Esquelético/metabolismo
Atrofia Muscular/metabolismo
Atrofia Muscular/patologia
Período Pós-Prandial/efeitos dos fármacos
Suínos
Porco Miniatura
Soro do Leite/administração & dosagem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anabolic Agents); 0 (Caseins); 0 (Glucocorticoids); 0 (Vegetable Proteins); GMW67QNF9C (Leucine)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171031
[Lr] Data última revisão:
171031
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171019
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0186204


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[PMID]:28957373
[Au] Autor:Araújo DFS; Guerra GCB; Pintado MME; Sousa YRF; Algieri F; Rodriguez-Nogales A; Araújo RF; Gálvez J; Queiroga RCRE; Rodriguez-Cabezas ME
[Ad] Endereço:Faculty of Health Sciences of Trairi, Federal University of Rio Grande do Norte, Santa Cruz, Brazil.
[Ti] Título:Intestinal anti-inflammatory effects of goat whey on DNBS-induced colitis in mice.
[So] Source:PLoS One;12(9):e0185382, 2017.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:This study evaluated the intestinal anti-inflammatory effects of goat whey in a mouse model of colitis induced by 2,4-dinitrobenzenesulfonic acid that resembles human IBD. At a concentration of 4 g/kg/day, the goat whey improved the symptoms of intestinal inflammation, namely by decreasing the disease activity index, colonic weight/length, and leukocyte infiltration. Moreover, goat whey inhibited NF-κB p65 and p38 MAPK signaling pathways and consequently down-regulated the gene expression of various proinflammatory markers such as IL-1ß, IL-6, IL-17, TNF-α, iNOS, MMP-9, ICAM-1. Also, goat whey increased the expression of proteins such as mucins, occludin proteins and cytokine signalling suppressors. The immunomodulatory properties of goat whey were also evaluated in vitro using the murine macrophage cell line Raw 264 and CMT-93 cells derived from mouse rectum carcinomas. The results revealed the ability of goat whey to inhibit the production of NO and reduce IL-6 production in LPS-stimulated cells. In conclusion, goat whey exhibited anti-inflammatory effects in the DNBS model of intestinal inflammation, and these observations were confirmed by its immunomodulatory properties in vitro. Together, our results indicate that goat whey could have applications for the treatment of IBD.
[Mh] Termos MeSH primário: Anti-Inflamatórios/uso terapêutico
Colite/induzido quimicamente
Colite/patologia
Intestinos/patologia
Soro do Leite/química
[Mh] Termos MeSH secundário: Animais
Anti-Inflamatórios/farmacologia
Colite/genética
Citocinas/genética
Citocinas/metabolismo
Dinitrofluorbenzeno/análogos & derivados
Modelos Animais de Doenças
Ensaio de Imunoadsorção Enzimática
Imunofluorescência
Regulação da Expressão Gênica/efeitos dos fármacos
Cabras
Mediadores da Inflamação/metabolismo
Mucosa Intestinal/efeitos dos fármacos
Mucosa Intestinal/patologia
Intestinos/efeitos dos fármacos
Masculino
Camundongos
Células RAW 264.7
Reação em Cadeia da Polimerase em Tempo Real
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anti-Inflammatory Agents); 0 (Cytokines); 0 (Inflammation Mediators); 143134-35-4 (2,4-dinitrofluorobenzene sulfonic acid); D241E059U6 (Dinitrofluorobenzene)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171018
[Lr] Data última revisão:
171018
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170929
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0185382


  7 / 198 MEDLINE  
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[PMID]:28837776
[Au] Autor:Li X; Ji N; Li M; Zhang S; Xiong L; Sun Q
[Ad] Endereço:College of Food Science and Engineering, Qingdao Agricultural University , Qingdao, Shandong 266109, People's Republic of China.
[Ti] Título:Morphology and Structural Properties of Novel Short Linear Glucan/Protein Hybrid Nanoparticles and Their Influence on the Rheological Properties of Starch Gel.
[So] Source:J Agric Food Chem;65(36):7955-7965, 2017 Sep 13.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Starch nanoparticles were potential texture modifiers. However, they have strong tendency to aggregate and poor water dispersibility, which limited their application. The interaction between glucan (prepared from starch by enzymatic modification) and protein could significantly improve the dispersity of starch nanoparticles and, thus, enhance the rheological properties of food gels. In this work, glucan/protein hybrid nanoparticles were successfully developed for the first time using short linear glucan (SLG) and edible proteins [soy protein isolate (SPI), rice protein (RP), and whey protein isolate (WPI)]. The results showed that the SLG/SPI hybrid nanoparticles exhibited hollow structures, of which the smallest size was approximately 10-20 nm when the SLG/SPI ratio was 10:5. In contrast, SLG/RP nanoparticles displayed flower-like superstructures, and SLG/WPI nanoparticles presented stacked lamellar nanostructures with a width of 5-10 nm and a length of 50-70 nm. In comparison to bare SLG nanoparticles, SLG/SPI and SLG/WPI hybrid nanoparticles had higher melting temperatures. The addition of all nanoparticles greatly increased the storage modulus of corn starch gels and decreased loss tangent values. Importantly, the G' value of starch gels increased by 567% with the addition of flower-like SLG/RP superstructures.
[Mh] Termos MeSH primário: Glucanos/química
Nanopartículas/química
Oryza/química
Proteínas de Plantas/química
Feijão de Soja/química
Amido/química
Soro do Leite/química
[Mh] Termos MeSH secundário: Géis/química
Reologia
Proteínas de Soja/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Gels); 0 (Glucans); 0 (Plant Proteins); 0 (Soybean Proteins); 9005-25-8 (Starch)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170925
[Lr] Data última revisão:
170925
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170825
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b02800


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[PMID]:28831956
[Au] Autor:Wronkowska M; Soral-Smietana M; Zdunczyk Z; Juskiewicz J; Jadacka M; Majkowska A; Dajnowiec FJ
[Ad] Endereço:1Department of Chemistry and Biodynamics of Food,Division of Food Science,Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences,Tuwima 10 Str.,10-748 Olsztyn,Poland.
[Ti] Título:Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats.
[So] Source:Br J Nutr;118(3):169-178, 2017 Aug.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Two types of diet - standard and atherogenic - were used to study the effect of wheat or wheat-rye breads supplemented with 20 % acid whey concentrate after ultrafiltration on the physiological response of growing rats. The acid whey concentrate after ultrafiltration used in rat diets caused reduced weight gain (for atherogenic diet with wheat bread); growth of caecum tissue and digesta weight; a decrease in the pH of caecum digesta (for atherogenic diet); reduced activity of bacterial glycolytic enzymes; and a significant increase in total SCFA for both types of diet with wheat-rye breads containing acid whey concentrate. For wheat bread with acid whey, in standard diet, a statistically significant increase was found in the population of bifidobacteria. The results showed that the acid whey concentrates could be used as a valuable food ingredient.
[Mh] Termos MeSH primário: Pão/análise
Ceco/metabolismo
Alimentos Fortificados
Soro do Leite/química
[Mh] Termos MeSH secundário: Animais
Bifidobacterium/metabolismo
Peso Corporal
Ceco/microbiologia
HDL-Colesterol/sangue
LDL-Colesterol/sangue
Contagem de Colônia Microbiana
Dieta Aterogênica
Dieta Hiperlipídica
Ácidos Graxos Voláteis/metabolismo
Fermentação
Microbioma Gastrointestinal
Masculino
Modelos Animais
Ratos
Ratos Wistar
Secale/química
Triglicerídeos/sangue
Triticum/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Cholesterol, HDL); 0 (Cholesterol, LDL); 0 (Fatty Acids, Volatile); 0 (Triglycerides)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170907
[Lr] Data última revisão:
170907
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170824
[St] Status:MEDLINE
[do] DOI:10.1017/S0007114517001921


  9 / 198 MEDLINE  
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[PMID]:28803097
[Au] Autor:Akhlaghi M; Boni MR; De Gioannis G; Muntoni A; Polettini A; Pomi R; Rossi A; Spiga D
[Ad] Endereço:Department of Civil and Environmental Engineering, University of Rome "La Sapienza", Italy.
[Ti] Título:A parametric response surface study of fermentative hydrogen production from cheese whey.
[So] Source:Bioresour Technol;244(Pt 1):473-483, 2017 Nov.
[Is] ISSN:1873-2976
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Batch factorial experiments were performed on cheese whey+wastewater sludge mixtures to evaluate the influence of pH and the inoculum-to-substrate ratio (ISR) on fermentative H production and build a related predictive model. ISR and pH affected H potential and rate, and the fermentation pathways. The specific H yield varied from 61 (ISR=0, pH=7.0) to 371L H /kg TOC (ISR=1.44gVS/g TOC, pH=5.5). The process duration range was 5.3 (ISR=1.44gVS/g TOC, pH=7.5) - 183h (ISR=0, pH=5.5). The metabolic products included mainly acetate and butyrate followed by ethanol, while propionate was only observed once H production had significantly decreased. The multiple metabolic products suggested that the process was governed by several fermentation pathways, presumably overlapping and mutually competing, reducing the conversion yield into H compared to that expected with clostridial fermentation.
[Mh] Termos MeSH primário: Reatores Biológicos
Queijo
[Mh] Termos MeSH secundário: Fermentação
Hidrogênio
Concentração de Íons de Hidrogênio
Soro do Leite
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
7YNJ3PO35Z (Hydrogen)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171106
[Lr] Data última revisão:
171106
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170814
[St] Status:MEDLINE


  10 / 198 MEDLINE  
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[PMID]:28764006
[Au] Autor:Rocha GF; Kise F; Rosso AM; Parisi MG
[Ad] Endereço:Laboratorio de Química Biológica, Departamento de Ciencias Básicas-Universidad Nacional de Luján. Ruta 5 y Avenida Constitución, Luján, 6700 Buenos Aires, Argentina.
[Ti] Título:Potential antioxidant peptides produced from whey hydrolysis with an immobilized aspartic protease from Salpichroa origanifolia fruits.
[So] Source:Food Chem;237:350-355, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:An aspartic protease from Salpichroa origanifolia fruits was successfully immobilized onto an activated support of glutaraldehyde agarose. The immobilized enzyme presented higher thermal stability than the free enzyme from 40°C to 50°C and high reusability, retaining 54% of the initial activity after ten cycles of the process. Whey protein concentrates (WPC) were hydrolyzed with both free and immobilized enzyme, reaching a similar degree of hydrolysis of approximately 6-8% after 20h. In addition, the immobilized derivate hydrolyzed α-lactalbumin protein with a higher affinity than ß-lactoglobulin. The hydrolysate was ultra-filtrated, and the fractions were evaluated for antioxidant activities with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity method. The fraction containing peptides with a molecular mass below 3kDa demonstrated a strong radical quenching effect (IC 0.48mg/ml). These results suggest that hydrolyzed WPC could be considered as a promising source of natural food antioxidants for the development of functional food.
[Mh] Termos MeSH primário: Antioxidantes/química
Soro do Leite/química
[Mh] Termos MeSH secundário: Frutas
Hidrólise
Peptídeos
Hidrolisados de Proteína
Proteínas do Soro do Leite
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Peptides); 0 (Protein Hydrolysates); 0 (Whey Proteins)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171102
[Lr] Data última revisão:
171102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE



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