Výsledky vyhledávání - "J M, Chobert"

Akademický článek

EFFECT OF ENTEROCOCCUS DURANS BACTERIOCIN ON BACTERIAL WILT AGENT

Autor: N. Limanska, T. Ivanytsia, Y. Choiset, N. Korotaeva, Zh. Sergeeva, J.-M. Chobert, V. Ivanytsia, T. Haertlé

Publikováno v: Mìkrobìologìâ ì Bìotehnologìâ, Vol 0, Iss 2(18), Pp 30-40 (2012)

Effect of a bacteriocin produced by Enterococcus durans A5-11 on growth of Ralstonia solanacearum strains and their ability to cause wilt in tomatoes was investigated. Among tested phytopathogenic strains, 33% were sensitive and inhibited as it was s

Externí odkaz: https://doaj.org/article/8ccb867000c54412a6c60ea997908d79

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Akademický článek

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Isolation and characterization of bacteriocin-like inhibitory substances from lactic acid bacteria isolated from Azerbaijan cheeses

Autor: M. Dalgalarondo, Iskra Ivanova, S. G. Gulahmadov, J. M. Chobert, T. Haertlée, Akif A. Kuliev, N. F. Abdullaeva, N. F. Guseinova

Publikováno v: Applied Biochemistry and Microbiology. 45:266-271

The search for lactic acid bacteria (LAB) producing bacteriocin-like inhibitory substances (BLISs) was performed in traditional Azerbaijan cheeses. Eight strains have been isolated and identified, four of which (S1a, S2, Q2b, and M1b) were identified

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9db473393ee3b42a6785fe89378e401a
https://doi.org/10.1134/s0003683809030053

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Activities of anionic and cationic trypsins in the temperature range from 5 to 37 degrees C. Mutant anionic trypsins as a model of cold-adapted (psychrophilic) enzymes

Autor: A G, Mikhailova, L D, Rumsh, M, Dalgalarrondo, J-M, Chobert, T, Haertle

Publikováno v: Biochemistry. Biokhimiia. 68(8)

Temperature dependences of kinetic constants (k(cat) and K(m)) were studied for enzymatic hydrolysis of N-succinyl-L-alanyl-L-alanyl-L-prolyl-L-arginine-p-nitroanilide and N-succinyl-L-alanyl-L-alanyl-L-prolyl-L-lysine-p-nitroanilide by bovine cation

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::c821bb2aa7e65f9e2a5538ce0238c97d
https://pubmed.ncbi.nlm.nih.gov/12948394

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Thermal modifications of structure and co-denaturation of alpha-lactalbumin and beta-lactoglobulin induce changes of solubility and susceptibility to proteases

Autor: C, Bertrand-Harb, A, Baday, M, Dalgalarrondo, J M, Chobert, T, Haertlé

Publikováno v: Die Nahrung. 46(4)

Study of heat denaturation of major whey proteins (beta-lactoglobulin or alpha-lactalbumin) either in separated purified forms, or in forms present in fresh industrial whey or in recomposed mixture respecting whey proportions, indicated significant d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::0dcd5857ea2796797d1e71b2ae2c9858
https://pubmed.ncbi.nlm.nih.gov/12224426

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Maillard glycation of beta-lactoglobulin induces conformation changes

Autor: F, Chevalier, J M, Chobert, M, Dalgalarrondo, Y, Choiset, T, Haertlé

Publikováno v: Die Nahrung. 46(2)

Glycation by the Maillard reaction is an ubiquitous reaction of condensation of a reducing sugar with amino groups of proteins, which products could improve the functional and/or biological properties for food and non-food uses. It can induce structu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::a9c76a95a5698137c95b834480d1e1d3
https://pubmed.ncbi.nlm.nih.gov/12017991

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Kinetics of beta-casein hydrolysis by wild-type and engineered trypsin

Autor: M M, Vorob'ev, M, Dalgalarrondo, J M, Chobert, T, Haertlé

Publikováno v: Biopolymers. 54(5)

Apparent rate constants of tryptic hydrolysis of amide bonds containing Arg and Lys residues in beta-casein were determined by the analysis of kinetics of accumulation of 17 major peptide components revealed by high performance liquid chromatography.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::ee942710f6a262235f8a9831504fd24d
https://pubmed.ncbi.nlm.nih.gov/10935975

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Emulsification of chemical and enzymatic hydrolysates of beta-lactoglobulin: characterization of the peptides adsorbed at the interface

Autor: V, Rahali, J M, Chobert, T, Haertlé, J, Guéguen

Publikováno v: Die Nahrung. 44(2)

Bovine beta-Lactoglobulin (BLG) was cleaved by BNPS-skatole (2-(2'-nitrophenylsulfenyl)-3-methyl-3'-bromoindolenine), trypsin, or pepsin in 40% ethanol before emulsification with hexadecane in order to characterize the peptides active at the interfac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::8228cbb822c955dde5e7a196aa29001f
https://pubmed.ncbi.nlm.nih.gov/10795574

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Engineering of trypsin and its impact on beta-casein processing

Autor: J M, Chobert, L, Briand, J, Léonil, D, Mollé, T, Haertlé

Publikováno v: Die Nahrung. 42(3-4)

Tryptic processing of beta-casein yields several important nutraceutic and nutritious peptides. However, a final product peptide (1-105) stops the processing, inhibiting the enzyme. In attempt to modulate catalytic properties of this protease, K188 w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::11ae497f6b1cfb03cd2cdd5f6b4486b4
https://pubmed.ncbi.nlm.nih.gov/9739553

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Secondary structure changes and peptic hydrolysis of beta-lactoglobulin induced by diols

Autor: R, Dib, J M, Chobert, M, Dalgalarrondo, T, Haertlé

Publikováno v: Biopolymers. 39(1)

The addition of ethylene glycol, and 1,2- and 1,3-propanediol, decreases the bulk dielectric constant of the medium, and according to CD measurements, increases significantly the proportion of helical structure in beta-lactoglobulin. The medium-induc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::df82f5f0c5a66f238ebf1245542b9d55
https://pubmed.ncbi.nlm.nih.gov/8924624

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