Aminoacidemia after ingestion of protein hydrolysate produced from poultry carcasses: A comparison against whey protein in a randomized, double-blinded cross-over study in healthy young and old individuals

Autor: Elise Lander, Bente Kirkhus, Diana Lindberg, Truls Raastad

Publikováno v: Journal of Functional Foods, Vol 102, Iss , Pp 105452- (2023)

This study investigated the aminoacidemia after ingestion of a poultry protein hydrolysate (PPH) and whey protein in healthy young and old participants. Protein-drinks were also digested using the INFOGEST static in vitro digestion model to simulate

Externí odkaz: https://doaj.org/article/20f7b8871c8c4c5f9d7a94d3092b0638

Effects of dietary beef, pork, chicken and salmon on intestinal carcinogenesis in A/J Min/+ mice.

Autor: Christina Steppeler, Marianne Sødring, Bjørg Egelandsdal, Bente Kirkhus, Marije Oostindjer, Ole Alvseike, Lars Erik Gangsei, Ellen-Margrethe Hovland, Fabrice Pierre, Jan Erik Paulsen

Publikováno v: PLoS ONE, Vol 12, Iss 4, p e0176001 (2017)

The International Agency for Research on Cancer has classified red meat as "probably carcinogenic to humans" (Group 2A). In mechanistic studies exploring the link between intake of red meat and CRC, heme iron, the pigment of red meat, is proposed to

Externí odkaz: https://doaj.org/article/32697b9a03064d30ab45dec4e890f499

Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography

Autor: Ulrike Böcker, Hanne K Mæhre, Nils Kristian Afseth, Sileshi Gizachew Wubshet, Bente Kirkhus, Svein Halvor Knutsen, Anne Rieder, Simon Ballance

Publikováno v: Food Chemistry

While the harmonized INFOGEST model provides a physiologically relevant platform for simulated digestion, it needs to be combined with adequate analytical methods to enable quantification and comparison of protein digestibility in different food matr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2b266bd110122bacfc98475260128f3
https://pubmed.ncbi.nlm.nih.gov/33940301

Perspectives on personalised food

Autor: Jan Thomas Rosnes, Ida Rud, Themis Altintzoglou, Diana Lindberg, Guro Helgesdotter Rognså, Paula Varela, Bente Kirkhus, Øydis Ueland

Publikováno v: Trends in Food Science & Technology

Background Personalisation of foods opens for improving individuals’ quality of life. In the personalised food approach, the focus of research is food, its components and the possibilities of different processes throughout the food value chain to i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83f320f5ef391674c33e4938173742e7

INFOGEST static in vitro simulation of gastrointestinal food digestion

Autor: Frédéric Carrière, Torsten Bohn, Carla Martins, Adam Macierzanka, Didier Dupont, Werner Weitschies, Sébastien Marze, Ricardo Assunção, Alfonso Clemente, André Brodkorb, Uri Lesmes, Reto Portmann, Cláudia N. Santos, Isabelle Souchon, Milena Corredig, Claire Dufour, David Julian McClements, Claire Bourlieu-Lacanal, Rachel Boutrou, Martin S. J. Wickham, Paula Alvito, Olivia Ménard, Alan R. Mackie, Isidra Recio, Simon Ballance, Catharina Edwards, Gerd E. Vegarud, Mans Minekus, R. Paul Singh, Lotti Egger, Sibel Karakaya, Marie Alminger, Matt Golding, Steven Le Feunteun, Bente Kirkhus

Publikováno v: Nature Protocols
Nature Protocols, Nature Publishing Group, 2019, 14 (4), pp.991-1014. ⟨10.1038/s41596-018-0119-1⟩
Brodkorb, A, Egger, L, Alminger, M, Alvito, P, Assunção, R, Ballance, S, Bohn, T, Bourlieu-Lacanal, C, Boutrou, R, Carrière, F, Clemente, A, Corredig, M, Dupont, D, Dufour, C, Edwards, C, Golding, M, Karakaya, S, Kirkhus, B, Le Feunteun, S, Lesmes, U, Macierzanka, A, Mackie, A R, Martins, C, Marze, S, McClements, D J, Ménard, O, Minekus, M, Portmann, R, Santos, C N, Souchon, I, Singh, R P, Vegarud, G E, Wickham, M S J, Weitschies, W & Recio, I 2019, ' INFOGEST static in vitro simulation of gastrointestinal food digestion ', Nature Protocols, vol. 14, no. 4, pp. 991-1014 . https://doi.org/10.1038/s41596-018-0119-1
Nature Protocols, Nature Publishing Group, 2019, ⟨10.1038/s41596-018-0119-1⟩
Digital.CSIC. Repositorio Institucional del CSIC
instname
Brodkorb, A, Egger, L, Alminger, M, Alvito, P, Assuncão, R, Balance, S, Bohn, T, Bourlieu-Lacanal, C, Boutrou, R, Carriére, F, Clemente, A, Corredig, M, Dupont, D, Dufour, C, Edwards, C, Golding, M, Karakaya, S, Kirkhus, B, Le Feunteun, S, Lesmes, U, Macierzanka, A, Mackie, A R, Matins, C, Marze, S, McClements, D J, Ménard, O, Minekus, M, Portmann, R, Santos, C N, Souchon, I, Singh, R P, Vegarud, G, Wickham, M S J, Weitschies, W & Recio, I 2019, ' INFOGEST static in vitro simulation of gastrointestinal food digestion ' Nature Protocols
.
Nature Protocols, 2019, 14 (4), pp.991-1014. ⟨10.1038/s41596-018-0119-1⟩

WOS: 000462482100001
PubMed ID: 30886367
Developing a mechanistic understanding of the impact of food structure and composition on human health has increasingly involved simulating digestion in the upper gastrointestinal tract. These simula

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c490bec7d7de1c99ba8fc6d5a746c88
https://hal.archives-ouvertes.fr/hal-02073386