Correlating structure and activity of pepsin enzyme in H2O and D2O for the study of gastric digestion

Autor: Meltem Bayrak, Qi Han, Tamar L. Greaves, Susanne Seibt, Haitao Yu, Juliane Floury, Jitendra Mata, Amy Logan, Charlotte E. Conn

Publikováno v: Food Chemistry Advances, Vol 4, Iss , Pp 100638- (2024)

D2O, an isotope of H2O, is commonly used as a solvent in neutron scattering; the large difference in scattering length density between H and D can provide better contrast between the sample and the solvent. However, this is of concern for studies usi

Externí odkaz: https://doaj.org/article/c9ef23f0ffa2493fb8e4506956d6aea0

Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion

Autor: Meltem Bayrak, Jitendra Mata, Charlotte Conn, Juliane Floury, Amy Logan

Publikováno v: Food Research International. 169:112810

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e4fd8411bebf0daae264e8cf6880ef24
https://doi.org/10.1016/j.foodres.2023.112810

Pepsin activity as a function of pH and digestion time on caseins and egg white proteins under static

Autor: Léa, Salelles, Juliane, Floury, Steven, Le Feunteun

Publikováno v: Foodfunction. 12(24)

The activity of pepsin, the gastric protease, is generally considered to be negligible for pH ≥ 4, based on the results obtained with a few purified globular proteins. The present study aimed at studying the activity of porcine pepsin on egg white

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::6809cafd8e901932ced82bb4f845e22e
https://pubmed.ncbi.nlm.nih.gov/34788782

Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions

Autor: Tara Grauwet, Sébastien Marze, George van Aken, Steven Le Feunteun, Anja E.M. Janssen, Pierre Sylvain Mirade, S.H.E. Verkempinck, Juliane Floury, Jason Sicard, Anton Pluschke, Alain Kondjoyan

Publikováno v: Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2021, 116, pp.870-883. ⟨10.1016/j.tifs.2021.08.030⟩
Trends in Food Science and Technology 116 (2021)
Trends in Food Science and Technology, 116, 870-883

International audience; Background: In vitro digestion methods are widely used to investigate the effect of food properties on the hydrolysis of the main macronutrients: starch, lipid and protein. The growing quantity of experimental data calls for s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3e58beffea2be88a693c6922a8d0da4
https://hal.inrae.fr/hal-03348081v2/file/Accepted_manuscript_Le_Feunteun_Trends_2021.pdf

Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging

Autor: Didier Dupont, Geeshani Somaratne, Juliane Floury, R. Paul Singh, Françoise Nau, Maria J. Ferrua, Jaspreet Singh, Aiqian Ye, Marlon M. Reis

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2019, ⟨10.1021/acs.jafc.9b02430⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2019, 67, ⟨10.1021/acs.jafc.9b02430⟩

This study investigated the feasibility of using hyperspectral imaging (HSI) to characterize the diffusion of acid and water within food structures during gastric digestion. Two different sweet potatoes (steamed and fried) and egg white gel (pH5 and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b52c56741f5d20862695f2dc2e055c9
https://doi.org/10.1021/acs.jafc.9b02430