Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham [0.03%]
西班牙风干火腿中二肽的MALDI-TOF质谱鉴定
Alejandro Heres,Celia Saldaña,Fidel Toldrá et al.
Alejandro Heres et al.
The processing of dry-cured ham results in the generation of small peptides by the action of endogenous enzymes on muscle proteins. Common proteomic workflows involve previous separation techniques based on liquid chromatography which are e...
Dietary soy, pork and chicken proteins induce distinct nitrogen metabolism in rat liver [0.03%]
膳食大豆、猪肉和鸡肉蛋白质诱发大鼠肝脏氮代谢差异性响应
Zixin Huang,Xuebin Shi,Guanghong Zhou et al.
Zixin Huang et al.
Diets have been shown to alter metabolism and gene expression. However, few data are available about changes in gene expression in liver after intake of different meat protein diets. This work aimed to explore the long-term effects of prote...
Features and genetic basis of chlorogenic acid formation in diploid potatoes [0.03%]
二倍体马铃薯氯原酸的形成机制及遗传基础
Huiqin Yang,Qinggang Liao,Ling Ma et al.
Huiqin Yang et al.
The concentration of chlorogenic acids (CGAs), is tightly associated with the appearance, taste, and nutrient content of potato tubers. Manipulation of tuber CGA concentrations allows for the breeding of quality traits in potatoes. Currentl...
Peptides derived from the gastrointestinal digestion of amaranth 11S globulin: Structure and antioxidant functionality [0.03%]
藜11S球蛋白模拟胃肠消化肽的结构及其抗氧化功能研究
Susan García Fillería,Agustina Estefania Nardo,Margot Paulino et al.
Susan García Fillería et al.
The relationship between structural and physicochemical properties and antioxidant activity of peptides from amaranth 11S-globulin was studied. Peptides AWEEREQGSR, TEVWDSNEQ, IYIEQGNGITGM and YLAGKPQQEH had the greatest in vitro activity (...
Analysis of carcass traits and quantitative expression patterns of different meat quality governing genes during heat stress exposure in indigenous goats [0.03%]
肉牛在热应激下的胴体性状及不同肉质相关基因的表达分析
A Devapriya,V Sejian,W Ruban et al.
A Devapriya et al.
A study was conducted to assess the impact of heat stress on various carcass traits, meat quality variables and gene expression patterns which governs meat quality in indigenous female Kodi Aadu breed. The study was conducted for 45 days in...
Fermented bamboo shoots: A complete nutritional, anti-nutritional and antioxidant profile of the sustainable and functional food to food security [0.03%]
竹笋发酵品：一种可持续和功能性食品的全面营养价值、抗营养价值和抗氧化特性以保障粮食安全
Poonam Singhal,Santosh Satya,S N Naik
Poonam Singhal
Bamboo shoot fermentation is a traditional process carried out in different communities of the North-Eastern region. To understand the mechanism involved in the traditional process, its scientific validation was done in laboratory. The shoo...
Molecular tools for assuring human health and environment-friendly frozen shellfish products in the United Arab Emirates markets [0.03%]
确保阿拉伯联合酋长国市场人和环境安全的冷冻贝类产品的分子工具
Asmaa Galal-Khallaf,Alaa Abdelbaset-Donya,Waleed Hamza et al.
Asmaa Galal-Khallaf et al.
Shellfish consumption in the United Arab Emirates (UAE) exceeds local supply and frozen fish and seafood products are imported to fill the gap. To determine the species in frozen shellfish brands on the UAE markets, 95 frozen samples were s...
Exopolysaccharides from a Scandinavian fermented milk viili increase butyric acid and Muribaculum members in the mouse gut [0.03%]
一种北欧发酵牛奶viili中的胞外多糖可增加小鼠肠道丁酸盐和Muribaculum菌属细菌数量
Takuya Yamane,Satoshi Handa,Momoko Imai et al.
Takuya Yamane et al.
Starter culture of viili contains lactic acid bacteria belonging to Lactococcus lactis. These bacteria secrete large polysaccharides (EPSs) into milk, resulting in a ropy texture of viili. In mouse experiments, a large dose of EPS (5-140 mg...
DFT study of the stabilization effect on anthocyanins via secondary interactions [0.03%]
二次相互作用对花青素稳定性的密度泛函理论研究
Yi-Cong Luo,Pu Jing
Yi-Cong Luo
Anthocyanins, which are the labile flavonoid pigments in botanical food, are attracting intensive attention because they can reduce the risk of noncommunicable diseases. Thus, many dietary molecules have been explored to minimize anthocyani...
Metaproteomics insights into fermented fish and vegetable products and associated microbes [0.03%]
发酵鱼类和蔬菜产品的元蛋白质组学见解及其相关微生物
Emmanuel Sunday Okeke,Richard Ekeng Ita,Egong John Egong et al.
Emmanuel Sunday Okeke et al.
The interest in proteomic studies of fermented food is increasing; the role of proteins derived from fermentation extends beyond preservation, they also improve the organoleptic, anti-pathogenic, anti-cancer, anti-obesogenic properties, and...