Zobrazeno 1 - 10
of 3 566
pro vyhledávání: '"ACE Inhibition"'
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
The genus, Cicer, accomodate chickpeas which offer a highly nutritious profile for human wellness. In this study, we hydrolyzed different species of Cicer seed proteins using various proteolytic enzymes to determine DH, antioxidant, ACE-I inhibitory
Externí odkaz:
https://doaj.org/article/84535bef7df74798be600adfb3d744b7
Autor:
Edward Hernández-Riveros, Laura Berenice Olvera-Rosales, Judith Jaimez-Ordaz, Emmanuel Pérez-Escalante, Elizabeth Contreras-López, Alma Elizabeth Cruz-Guerrero, Luis Guillermo González-Olivares
Publikováno v:
Dairy, Vol 5, Iss 3, Pp 451-463 (2024)
Given the rising interest in functional foods for health benefits, this study aims to evaluate the antihypertensive activity of an ice cream base incorporating Lacticaseibacillus rhamnosus GG and aguamiel syrup. We assessed the probiotic viability an
Externí odkaz:
https://doaj.org/article/f38f65e1b29d4fc7b9ecf62c645f4c16
Autor:
Ratasark Summart, Sumeth Imsoonthornruksa, Jirawat Yongsawatdigul, Mariena Ketudat-Cairns, Natteewan Udomsil
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e35156- (2024)
Wide-ranging bioactivities of enzymatically digested insect protein to produce peptides have been targeted for functional food development. In this study, fractionated peptides obtained from cricket (Acheta domesticus) protein hydrolysate by alcalase
Externí odkaz:
https://doaj.org/article/f9d44810e15146249332d4c4e6d5d6d1
Autor:
Summart, Ratasark a, Imsoonthornruksa, Sumeth b, Yongsawatdigul, Jirawat c, Ketudat-Cairns, Mariena b, ⁎⁎, Udomsil, Natteewan a, ⁎
Publikováno v:
In Heliyon 15 August 2024 10(15)
Publikováno v:
Foods, Vol 13, Iss 21, p 3392 (2024)
Hypertension has always posed a severe threat to people’s health. Food-derived angiotensin-converting enzyme (ACE)-inhibitory peptides have the potential to both prevent and treat hypertension. In the current investigation, two ACE-inhibitory pepti
Externí odkaz:
https://doaj.org/article/6692e20045134e74a64992a44e25c521
Autor:
Ana Carla de Matos, Daniel Batista, Luiza Gabriella Soares Dantas Pinheiro, Gabriela de Matuoka e Chiocchetti, Paulo Roberto de Araújo Berni, Gabriela Alves Macedo, Juliana Alves Macedo
Publikováno v:
Foods, Vol 13, Iss 21, p 3410 (2024)
Peanut composition includes phenolic compounds, especially in the skins, which are often not consumed. High blood pressure affects more than one billion people worldwide and is considered a high-risk factor for cardiovascular diseases. Several studie
Externí odkaz:
https://doaj.org/article/d57e67f91d074a909a587e025dfe5121
Publikováno v:
Foods, Vol 13, Iss 21, p 3446 (2024)
This study investigated peptide changes and their bioactive functions through the long-term ripening of Gouda. Young Gouda (YG), medium Gouda (MG), and extra-sharp Gouda (EG) water extracts were prepared and functional peptides were recognized using
Externí odkaz:
https://doaj.org/article/f3bcdeb169ac4cc68bc5d5ededaba080
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 11-17 (2023)
To explore the taste characteristics and potential biological activities of the decapeptides of Stropharia rugosoannulata, two decapeptides (RIEDNLVIIR and SLPIKPRVPF) were selected to predict and validate the taste-presenting properties and ACE inhi
Externí odkaz:
https://doaj.org/article/5d9be08ea7424d30af33b2d72696aa63
Publikováno v:
In Journal of Ginseng Research September 2024
Autor:
Giselle K.P. Guron, Phoebe X. Qi, Michael J. McAnulty, John A. Renye, Jr., Amanda L. Miller, Adam M. Oest, Edward D. Wickham, Andrew Harron
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 7, Pp 4502-4515 (2023)
ABSTRACT: Consumers' growing interest in fermented dairy foods necessitates research on a wide array of lactic acid bacterial strains to be explored and used. This study aimed to investigate the differences in the proteolytic capacity of Lactobacillu
Externí odkaz:
https://doaj.org/article/0f0b37e8001243cd8386048d13ccd7db