Zobrazeno 1 - 10
of 2 351
pro vyhledávání: '"Enzyme Inhibitory"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 18, Pp 87-98 (2024)
In this study, buffalo cheese was prepared with rennet from Moringa oleifera seeds. The process was optimized based on sensory characteristics and hydrolysis degree. The composition of water-soluble peptides from the cheese was analyzed. Furthermore,
Externí odkaz:
https://doaj.org/article/8290df5dcb434f2793611c73ed17b94a
Autor:
Hee Yul Lee, Ji Ho Lee, Du Yong Cho, Kyeong Jin Jang, Jong Bin Jeong, Min Ju Kim, Ga Young Lee, Mu Yeun Jang, Jin Hwan Lee, Kye Man Cho
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101999- (2024)
Isoflavone-enriched soybean leaves (IESLs) were processed for drying, steaming, and fermentation, and bioactive compounds and biological activities were analyzed. During food processing, the content of fatty acids, water-soluble vitamins, total pheno
Externí odkaz:
https://doaj.org/article/0eb4b74b0d0341028923f42aa20a4ba3
Publikováno v:
Frontiers in Marine Science, Vol 11 (2024)
Developing novel, efficient, and safe peptide drugs from sea anemones has aroused great interest in countries around the world today. Sea anemones contain complex protein and peptide toxins, which determine the diversity of their biological activitie
Externí odkaz:
https://doaj.org/article/65ae3d74caf747a8b3ca6dc467c63be9
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Fermentation significantly influences the chemical composition of black tea, yet the effects of different fermentation temperatures on non-volatile components and their in vitro hypoglycemic activity are insufficiently studied. This research investig
Externí odkaz:
https://doaj.org/article/9487c4554c1d4e73892375ac0ff625fe
Autor:
YongFei Ming, Yin Li, JianZhi Chu, XiaoShuang Zhou, YuXuan Huang, ShuDe Yang, YueJun Mu, Lin Wang, Rui Zhang, XianHao Cheng
Publikováno v:
Applied Biological Chemistry, Vol 67, Iss 1, Pp 1-19 (2024)
Abstract Taiwanofungus camphoratus has attracted much attention because it can abundantly produce various active substances that exhibit blood-sugar lowering, immunity improving, and antioxidant properties. Currently, T. camphoratus is cultured using
Externí odkaz:
https://doaj.org/article/442ffcc7aaa649a58cae6e3aa00fd3db
Autor:
Wenjun Li, Yexia Guan, Lin Shi, Yang Chen, Huang Huang, Haiyin Zhen, Ping Wu, Chao Wang, Qian Wu, Wei Li
Publikováno v:
Food Frontiers, Vol 5, Iss 2, Pp 820-832 (2024)
Abstract This study focused on the production of angiotensin‐converting enzyme inhibitory peptides (ACEIPs) from peanut meal (Arachis hypogaea Linn) fermented by Lactobacillus pentosus. The fermentation process was optimized using the response surf
Externí odkaz:
https://doaj.org/article/342b26439b3c47308b5e8b058433f489
Publikováno v:
Shipin Kexue, Vol 45, Iss 3, Pp 84-93 (2024)
In this study, the antihypertensive effect of microcapsules containing a mixture of goji berry, hawthorn and cassia seed at a mass ratio of 4:1:1 and angiotensin converting enzyme (ACE) inhibitory peptide in spontaneously hypertensive rats (SHR) was
Externí odkaz:
https://doaj.org/article/227384facdb745bab297c460815f6e74
Publikováno v:
Shipin Kexue, Vol 45, Iss 2, Pp 188-194 (2024)
In this study, peptide fractions (F1-F4) with different molecular masses were obtained from Bangia fusco-purpurea through enzymatic hydrolysis and ultrafiltration. F2, with molecular masses of 800–2 000 Da, exhibited the highest in vitro angiotensi
Externí odkaz:
https://doaj.org/article/57876194b99948498ec47975f21c8ed3
Autor:
Dongya Qin, Xiao Liang, Linna Jiao, Ruihong Wang, Yi Zhao, Wenjun Xue, Jinhong Wang, Guizhao Liang
Publikováno v:
Foods, Vol 13, Iss 22, p 3550 (2024)
Food-derived peptides are usually safe natural drug candidates that can potentially inhibit the angiotensin-converting enzyme (ACE). The wet experiments used to identify ACE inhibitory peptides (ACEiPs) are time-consuming and costly, making it import
Externí odkaz:
https://doaj.org/article/f0cdd76cc74348c9bcf239ce24d0766b
Autor:
Carla S. S. Teixeira, Bruno Carriço-Sá, Caterina Villa, Joana Costa, Isabel Mafra, Isabel M. P. L. V. O. Ferreira, Miguel A. Faria, Tânia G. Tavares
Publikováno v:
Foods, Vol 13, Iss 21, p 3462 (2024)
Entomophagy is being proposed as a sustainable and nutritious alternative protein source. Additionally, insect consumption is also associated with some health benefits mediated by bioactive compounds produced during gastrointestinal (GI) digestion. T
Externí odkaz:
https://doaj.org/article/6bf461ca3852443d9fe55fb71b634df2