Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Luppo Edens"'
Autor:
George Janssen, Chantal Christis, Yvonne Kooy-Winkelaar, Luppo Edens, Drew Smith, Peter van Veelen, Frits Koning
Publikováno v:
PLoS ONE, Vol 10, Iss 6, p e0128065 (2015)
Due to the high proline content of gluten molecules, gastrointestinal proteases are unable to fully degrade them leaving large proline-rich gluten fragments intact, including an immunogenic 33-mer from α-gliadin and a 26-mer from γ-gliadin. These l
Externí odkaz:
https://doaj.org/article/81250ead4b564c9ebe3ae73c9cf5b41d
Autor:
Michiel Akeroyd, Luppo Edens, Marco A. van den Berg, Chantal Christis, Sylvie van Zandycke, Joost den Hartog, Jozé Mutsaers
Publikováno v:
Journal of the American Society of Brewing Chemists. 74:91-99
The haze-forming peptides and proteins present in beer mainly originate from the grains used. Such grains, typically barley and wheat, also incorporate gluten. Although partially hydrolyzed during ...
Influence of dietary components on Aspergillus niger prolyl endoprotease mediated gluten degradation
Publikováno v:
Food Chemistry, 174, 440-445
Celiac disease (CD) is caused by intolerance to gluten. Oral supplementation with enzymes like Aspergillus niger propyl-endoprotease (AN-PEP), which can hydrolyse gluten, has been proposed to prevent the harmful effects of ingestion of gluten. The in
Autor:
Chaoya Zheng, Jing Shi, Olaf Leonardus Schouten, Brenda Vonk, Collin Vink, Annette Kliphuis, Albert Schaap, Andre Leonardus De Roos, Luppo Edens
Publikováno v:
Journal of Food Science. 80:E1202-E1208
This study investigated the application of Aspergilloglutamic peptidase (AGP) on porcine hemoglobin decolorization. AGP from fungus Aspergillus niger is identified to possess a high preference towards the histidine residues. As histidine residues in
Autor:
Maaike J. Bruins, Frits Koning, Guido R.M.M. Haenen, Bjorn Winkens, Roger Bartholome, Ad A.M. Masclee, Freddy J. Troost, Bouke Salden, Luppo Edens, V. Monserrat
Publikováno v:
Alimentary Pharmacology & Therapeutics, 42(3), 273-285. Wiley
Alimentary Pharmacology and Therapeutics, 42(3), 273-285
Alimentary Pharmacology & Therapeutics
Alimentary Pharmacology and Therapeutics, 42(3), 273-285
Alimentary Pharmacology & Therapeutics
BACKGROUND: Aspergillus niger prolyl endoprotease (AN-PEP) efficiently degrades gluten molecules into non-immunogenic peptides in vitro. AIM: To assess the efficacy of AN-PEP on gluten degradation in a low and high calorie meal in healthy subjects. M
Autor:
Outi Brinck, Maaike J. Bruins, Zhongqing Jiang, Tuula Sontag-Strohm, Hannu Salovaara, Luppo Edens, Jussi Loponen, Päivi Kanerva, Sanna Luoto
Publikováno v:
Journal of Cereal Science. 56:504-509
Cereal based products intended for gluten sensitive individuals, particularly to celiac disease patients, tend to have poor organoleptic qualities and they contain low levels of healthy whole grain compounds. Adding whole grain ingredients, such as m
Autor:
Bjorn Winkens, Luppo Edens, Ad A.M. Masclee, V. Montserrat, R. Bartholomé, Bouke Salden, Freddy J. Troost, Frits Koning, Guido R.M.M. Haenen, Maaike J. Bruins
Publikováno v:
Alimentary Pharmacology and Therapeutics, 42(7), 946-947
Alimentary Pharmacology & Therapeutics, 42(7), 946-947. Wiley
Alimentary Pharmacology & Therapeutics, 42(7), 946-947. Wiley
Autor:
Yvonne Kooy-Winkelaar, Luppo Edens, Drew Warren Smith, Frits Koning, Chantal Christis, George M.C. Janssen, Peter A. van Veelen
Publikováno v:
PLoS ONE
PLoS ONE, Vol 10, Iss 6, p e0128065 (2015)
PLoS ONE, 10(6)
PLoS ONE, Vol 10, Iss 6, p e0128065 (2015)
PLoS ONE, 10(6)
Background Due to the high proline content of gluten molecules, gastrointestinal proteases are unable to fully degrade them leaving large proline-rich gluten fragments intact, including an immunogenic 33-mer from α-gliadin and a 26-mer from γ-gliad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00d226f5a410c124cbe1b397dc787928
https://hdl.handle.net/1887/106073
https://hdl.handle.net/1887/106073
Autor:
Luppo Edens, Martine Moester, Peter A. van Veelen, Frits Koning, Dariusz Stepniak, Liesbeth Spaenij-Dekking, Arnoud H. de Ru, Cristina Mitea, Renee Baak-Pablo
Publikováno v:
American Journal of Physiology-Gastrointestinal and Liver Physiology. 291:G621-G629
Celiac disease is a T cell-driven intolerance to wheat gluten. The gluten-derived T cell epitopes are proline-rich and thereby highly resistant to proteolytic degradation within the gastrointestinal tract. Oral supplementation with prolyl oligopeptid
Autor:
Luppo Edens, Peter J. T. Dekker, René Floris, Flip Deen, Rob van der Hoeven, and André de Roos
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:7950-7957
The observation that the bitterest peptides from casein hydrolysates contain several proline residues led us to hypothesize that a proline-specific protease would be instrumental in debittering such peptides. To identify the desired proline-specific