Výsledky vyhledávání - "A. G. J. Voragen"

Occurrence of oligosaccharides in feces of breast-fed babies in their first six months of life and the corresponding breast milk

Autor: Alphons G. J. Voragen, Henk A. Schols, Harry Gruppen, Simone Albrecht, Ellen G. H. M. van den Heuvel

Publikováno v: Carbohydrate Research : an international journal 346 (2011) 16
Carbohydrate Research : an international journal, 346(16), 2540-2550

The characterization of oligosaccharides in the feces of breast-fed babies is a valuable tool for monitoring the gastrointestinal fate of human milk oligosaccharides (HMOs). In the present study we monitored fecal oligosaccharide profiles together wi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ab85fbd9079ab472afe77668b348b9f
https://doi.org/10.1016/j.carres.2011.08.009

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CE‐LIF‐MS n profiling of oligosaccharides in human milk and feces of breast‐fed babies

Autor: Ellen G. H. M. van den Heuvel, Henk A. Schols, Harry Gruppen, Simone Albrecht, Alphons G. J. Voragen

Publikováno v: Electrophoresis 31 (2010) 7
Electrophoresis, 31(7), 1264-1273

Mixtures of the complex human milk oligosaccharides (HMOs) are difficult to analyze and gastrointestinal bioconversion products of HMOs may complicate analysis even more. Their analysis, therefore, requires the combination of a sensitive and high-res

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::554d8c6290dab7a3937b0d1251e6572c
https://doi.org/10.1002/elps.200900646

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Physicochemical properties of pectins from okra (Abelmoschus esculentus (L.) Moench)

Autor: R.J. de Vries, Henk A. Schols, Alphons G. J. Voragen, N. Sengkhamparn, Leonard M.C. Sagis, Tanaboon Sajjaanantakul

Publikováno v: Food Hydrocolloids 24 (2010)
Food Hydrocolloids, 24, 35-41

Okra pectin obtained by hot buffer extraction (HBSS) consists of an unusual pectic rhamnogalacturonan I structure in which acetyl groups and alpha galactose residues are substituted on rhamnose residues within the backbone. The okra Chelating agent S

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86f320eca1dc52543d528b2c12275e0b
https://doi.org/10.1016/j.foodhyd.2009.07.007

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MALDI-TOF MS and CE-LIF Fingerprinting of Plant Cell Wall Polysaccharide Digests as a Screening Tool for Arabidopsis Cell Wall Mutants

Autor: Yvonne Westphal, Henk A. Schols, Harry Gruppen, Alphons G. J. Voragen

Publikováno v: Journal of Agricultural and Food Chemistry, 58(8), 4644-4652
Journal of Agricultural and Food Chemistry 58 (2010) 8

Cell wall materials derived from leaves and hypocotyls of Arabidopsis mutant and wild type plants have been incubated with a mixture of pure and well-defined pectinases, hemicellulases, and cellulases. The resulting oligosaccharides have been subject

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94370ddf11270e9dd9839ecff030dd4c
https://doi.org/10.1021/jf100283b

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Antiproliferative and proapoptotic actions of okra pectin on B16F10 melanoma cells

Autor: Oumou Goundiam, M.D. Nagel, Pascale Vigneron, Henk A. Schols, Muriel Vayssade, Alphons G. J. Voragen, Claire Delaigue, René Verhoef, N. Sengkhamparn

Publikováno v: Phytotherapy Research. 24:982-989

The proliferation and apoptosis of metastatic melanoma cells are often abnormal. We have evaluated the action of a pectic rhamnogalacturonan obtained by hot buffer extraction of okra pods (okra RG-I) on melanoma cell growth and survival in vitro. We

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2196223ffc1ce1b8dd7f2f1ba70777a1
https://doi.org/10.1002/ptr.3040

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Binding of β-Lactolobulin to Pectins Varying in their Overall and Local Charge Density

Autor: Alphons G. J. Voragen, B.L.H.M. Sperber, Henk A. Schols, Martien A. Cohen Stuart, Willem Norde

Publikováno v: Biomacromolecules, 10(12), 3246-3252. AMER CHEMICAL SOC
Biomacromolecules, 10(12), 3246-3252
Biomacromolecules 10 (2009) 12

The formation of complexes between proteins and polysaccharides is of great importance for many food systems like foams, emulsions, acidified milk drinks, and so on. The complex formation between beta-lactoglobulin (beta-lg) and pectins with a well-d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bbf1964ef895ae86963b0849e7f453c
https://doi.org/10.1021/bm900812x

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Influence of the overall charge and local charge density of pectin on the complex formation between pectin and beta-lactoglobulin

Autor: B.L.H.M. Sperber, Henk A. Schols, Alphons G. J. Voragen, Martien A. Cohen Stuart, Willem Norde

Publikováno v: Food hydrocolloids, 23(3), 765-772. ELSEVIER SCI LTD
Food Hydrocolloids, 23(3), 765-772
Food Hydrocolloids 23 (2009) 3

The complex formation between beta-lactoglobulin (beta-lg) and pectin is studied using pectins with different physicochemical characteristics. Pectin allows for the control of both the overall charge by degree of methyl-esterification as well as loca

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::478a2aada8c59cb3e5c70860f9c2fcf5
https://research.rug.nl/en/publications/7179ebfd-a054-4e0e-9df9-49ad0ce0b270

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Release and characterization of single side chains of white cabbage pectin and their complement-fixing activity

Autor: Alphons G. J. Voragen, Gerd Jan Coenen, Terje E. Michaelsen, Bjørge Westereng, Henk A. Schols, Anne Berit Samuelsen, Svein Halvor Knutsen

Publikováno v: Molecular Nutrition & Food Research, 53, 780-789
Molecular Nutrition & Food Research 53 (2009)

A mixture of single side chains from white cabbage pectin were obtained by anion exchange chromatography after applying mild chemical conditions promoting beta-elimination. These pectin fragments were characterized by their molecular weight distribut

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d828e40d47264b7ce2d3d069c2570242
https://doi.org/10.1002/mnfr.200800199

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Bifidobacterium glycoside hydrolases and (potential) prebiotics

Autor: Alphons G. J. Voragen, Lambertus A.M. van den Broek

Publikováno v: Innovative Food Science and Emerging Technologies 9 (2008) 4
Innovative Food Science and Emerging Technologies, 9(4), 401-407

Carbohydrates occur in food as natural constituents or are added as ingredients. In the last decade a number of novel dietary carbohydrates have been introduced as ingredients for food applications, responding to the growing awareness among consumers

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e3254b2d13ee0dab27f75d9e96ab38a
https://doi.org/10.1016/j.ifset.2007.12.006

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Covalent interactions between amino acid side chains and oxidation products of caffeoylquinic acid (chlorogenic acid)

Autor: Harry Gruppen, Antonie J. W. G. Visser, Gerrit A van Koningsveld, S.V.E. Prigent, Feng Li, Alfons G. J. Voragen

Publikováno v: Journal of the Science of Food and Agriculture. 88:1748-1754

BACKGROUND: Physicochemical properties and digestibility of proteins can be modified by covalent interactions with oxidized phenolic compounds, i.e., quinones. In order to control these interactions in food products, the covalent interactions between

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5aaaecbf6fd426fe0b5f1cbe245d07c6
https://doi.org/10.1002/jsfa.3275

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