Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Damien P. Belobrajdic"'
Autor:
Damien P. Belobrajdic, Simone Osborne, Michael Conlon, Henri Brook, Rama Addepalli, Beverly S. Muhlhausler
Publikováno v:
Nutrients, Vol 16, Iss 14, p 2339 (2024)
The nutritional quality of plant-based meat analogues compared to traditional meat products has been questioned in recent commentary, particularly in relation to protein quality and micronutrient bioavailability. However, the attributes of specific p
Externí odkaz:
https://doaj.org/article/86757a21445e47eba11820d1642eaffa
Publikováno v:
Nutrients, Vol 16, Iss 7, p 989 (2024)
A low-fibre diet leads to gut microbiota imbalance, characterized by low diversity and reduced ability to produce beneficial metabolites, such as short-chain fatty acids (SCFAs). This imbalance is associated with poor gastrointestinal and metabolic h
Externí odkaz:
https://doaj.org/article/a6e9fc269d3b4e8786ddb1b9f5b3018f
Autor:
Shaofeng Su, Liwei Wang, Shaoyin Fu, Jie Zhao, Xiaolong He, Qiuju Chen, Damien P. Belobrajdic, Chuanzong Yu, Hongkui Liu, Haiqing Wu, Pingan Han, Bin Yang, Yao Huang, Yongbin Liu, Jiangfeng He
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Supplementation of the sheep diet with oats (Avena sativa L.) improves animal growth and meat quality, however effects on intestinal microbes and their metabolites was not clear. This study aimed to establish the effect of dietary oat supplementation
Externí odkaz:
https://doaj.org/article/3d8f3219baa34f368a3164951f9246b1
Publikováno v:
Nutrients, Vol 15, Iss 8, p 1959 (2023)
Soybean is the most economically important legume globally, providing a major source of plant protein for millions of people; it offers a high-quality, cost-competitive and versatile base-protein ingredient for plant-based meat alternatives. The heal
Externí odkaz:
https://doaj.org/article/4b43371e1cbf4eb9a787ad83f09bca1c
Autor:
Damien P. Belobrajdic, Anthony R. Bird
Publikováno v:
Nutrients, Vol 13, Iss 1, p 91 (2020)
The human ileostomy model, widely considered the benchmark for determining in vivo starch digestibility, has disadvantages. The ileorectostomised rat model (IRM) is a possible surrogate but evidence as to its validity is scant. In this preliminary st
Externí odkaz:
https://doaj.org/article/ce5390f78e76481f8a2249dff7ead585
Publikováno v:
Nutrients, Vol 10, Iss 7, p 856 (2018)
The glycaemic index (GI) is a useful tool to compare the glycaemic responses of foods. Numerous studies report the favorable effects of low GI diets on long term metabolic health compared with high GI diets. However, it has not been possible to link
Externí odkaz:
https://doaj.org/article/b92492d91454467bb50c3e1fbed4b231
Autor:
Shaofeng, Su, Liwei, Wang, Shaoyin, Fu, Jie, Zhao, Xiaolong, He, Qiuju, Chen, Damien P, Belobrajdic, Chuanzong, Yu, Hongkui, Liu, Haiqing, Wu, Pingan, Han, Bin, Yang, Yao, Huang, Yongbin, Liu, Jiangfeng, He
Publikováno v:
Frontiers in microbiology. 13
Supplementation of the sheep diet with oats (
Autor:
Michelle L. Colgrave, Sonja Dominik, Aarti B. Tobin, Regine Stockmann, Cedric Simon, Crispin A. Howitt, Damien P. Belobrajdic, Cate Paull, Thomas Vanhercke
Publikováno v:
Journal of Agricultural and Food Chemistry
An increasing world population, rising affluence, urbanization, and changing eating habits are all contributing to the diversification of protein production. Protein is a building block of life and is an essential part of a healthy diet, providing am
Autor:
Shakuntla V Gondalia, Brooke Wymond, Bianca Benassi-Evans, Pierre Berbezy, Anthony R Bird, Damien P Belobrajdic
Publikováno v:
The Journal of nutrition. 152(6)
Resistant starch (RS) confers many health benefits, mostly through the microbial production of SCFAs, but foods containing appreciable RS are limited. High-amylose wheat (HAW) is high in RS and lowers the glycemic response of foods, but whether it ca
Autor:
Ahmed Regina, Ian Zajac, Anthony R. Bird, Bradley Klingner, Pierre Georges Louis Berbezy, Damien P Belobrajdic, Sophie Chapron
Publikováno v:
The Journal of Nutrition. 149:1335-1345
BACKGROUND Conventional wheat-based foods contain high concentrations of readily digestible starch that commonly give these foods a high postprandial glycemic response and may contribute to the development of type 2 diabetes and cardiovascular diseas