Zobrazeno 1 - 10
of 116
pro vyhledávání: '"Kaustav Majumder"'
Autor:
Emerson Nolasco, Inga Krassovskaya, Kelvin Hong, Kali Hansen, Sophie Alvarez, Toshihiro Obata, Kaustav Majumder
Publikováno v:
Journal of Functional Foods, Vol 109, Iss , Pp 105780- (2023)
Sprouting of soybeans can enhance the release of health-beneficial bioactive compounds, especially peptides, and metabolites, while gastrointestinal (GI) digestion alters their biotransformation and bioaccessibility. The present study aimed to evalua
Externí odkaz:
https://doaj.org/article/9e12761899f141709a29c97d19dead57
Autor:
Hefei Zhao, Aiyun Han, Joshua J. Nduwamungu, Noriaki Nishijima, Yoshifumi Oda, Akihiro Handa, Yue Zhang, Kaustav Majumder, Changmou Xu
Publikováno v:
Food Bioengineering, Vol 1, Iss 3-4, Pp 319-330 (2022)
Abstract Gluten and gums are usually used in veggie sausage for textural purposes; however, they are not label‐friendly for consumers with gluten sensitivity or consumers looking for clean‐label foods. Therefore, two commercial egg white proteins
Externí odkaz:
https://doaj.org/article/02f2e2f4b77646268773d387bafedd69
Autor:
Ashley Newton, Kaustav Majumder
Publikováno v:
Antioxidants, Vol 12, Iss 5, p 1114 (2023)
Plant-based proteins, in particular pulse proteins, have grown in popularity worldwide. Germination, or sprouting, is an effective method to release peptides and other dietary compounds. However, the combination of germination and gastrointestinal di
Externí odkaz:
https://doaj.org/article/882ea55857534e398aee7c95f6165378
Publikováno v:
Food Production, Processing and Nutrition, Vol 2, Iss 1, Pp 1-8 (2020)
Abstract Increased gut permeability facilitates the uptake of food allergens into the bloodstream and triggers allergenic reactions. The present study aimed to evaluate the effect of Lactobacillus pentosus S-PT84 (S-PT84) and Rubus suavissimus leaf e
Externí odkaz:
https://doaj.org/article/3a77ecd545844cf1ada92cf094a7177a
Autor:
Yoshinori Mine, Yan Jin, Hua Zhang, Kaustav Majumder, Yuhan Zeng, Takeo Sakurai, Yoshifumi Taniguchi, Ryodai Takagaki, Hikaru Watanabe, Hitoshi Mitsuzumi
Publikováno v:
Journal of Functional Foods, Vol 55, Iss , Pp 305-311 (2019)
Earlier studies reported that administration of prebiotics may prevent allergic inflammation, however, results remain controversial. The aim of this study was to evaluate the effects of isomaltodextrin (IMD) against hen egg ovalbumin (OVA)-induced al
Externí odkaz:
https://doaj.org/article/2330d60a6b344c73aa385574dcec6d3f
Publikováno v:
Journal of Functional Foods, Vol 67, Iss , Pp 103827- (2020)
The aim of this study was to evaluate the effects of Rubus suavissimus S. Lee extract against hen egg ovalbumin (OVA)-induced allergic response in mice. BALB/c mice were sensitized with OVA via intraperitoneal injection for four weeks and subsequentl
Externí odkaz:
https://doaj.org/article/2fee7509749a49689dc2a44c2e321ef2
Publikováno v:
Journal of Functional Foods, Vol 28, Iss , Pp 235-239 (2017)
It has previously demonstrated that adenine (6-amino-6H-purine) exhibited a vasoactive effect in contracted aorta. The adenine receptor (AdeR) has recently been identified as a G protein coupled purinergic receptor in diverse organs. It has been sugg
Externí odkaz:
https://doaj.org/article/284ba9f9bbdc4dbdb59a0cca7ce84512
Autor:
Forough Jahandideh, Subhadeep Chakrabarti, Kaustav Majumder, Qiyi Li, Sareh Panahi, Jude S. Morton, Sandra T. Davidge, Jianping Wu
Publikováno v:
Journal of Functional Foods, Vol 27, Iss , Pp 667-673 (2016)
Angiotensin converting enzyme (ACE) inhibitory peptides from egg have demonstrated reduction of blood pressure (BP) in vivo. In this study we evaluated the effects of egg white hydrolysate (EWH) prepared by thermolysin and pepsin in spontaneously hyp
Externí odkaz:
https://doaj.org/article/c734755dc5ab44eda17cee386e83a863
Autor:
Priyanka Singh Rao, Emerson Nolasco, Akihiro Handa, Michael J. Naldrett, Sophie Alvarez, Kaustav Majumder
Publikováno v:
Antioxidants, Vol 9, Iss 11, p 1114 (2020)
The study aimed to analyze pH and heat treatment’s effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA)
Externí odkaz:
https://doaj.org/article/87898650d0aa4b699f62122fd8c06076
Autor:
Kaustav Majumder, Subhadeep Chakrabarti, Jude S. Morton, Sareh Panahi, Susan Kaufman, Sandra T. Davidge, Jianping Wu
Publikováno v:
Journal of Functional Foods, Vol 13, Iss , Pp 50-60 (2015)
Two angiotensin converting enzyme (ACE) inhibitory tripeptides, IQW and LKP, were previously characterized from egg white protein ovotransferrin. ACE is a key enzyme of the renin–angiotensin system (RAS) which generates angiotensin II (Ang II) from
Externí odkaz:
https://doaj.org/article/7c4898a11c4e4ff69e313a4c0034752e