Bacteriocins from lactic acid bacteria: purification strategies and applications in food and medical industries: a review

Autor: Pei Gee Yap, Zee Wei Lai, Joo Shun Tan

Publikováno v: Beni-Suef University Journal of Basic and Applied Sciences, Vol 11, Iss 1, Pp 1-18 (2022)

Abstract Background Bacteriocins are generally defined as ribosomally synthesized peptides, which are produced by lactic acid bacteria (LAB) that affect the growth of related or unrelated microorganisms. Conventionally, the extracted bacteriocins are

Externí odkaz: https://doaj.org/article/145e2a02112348ffb56cc602875e8406

Unlocking the hypolipidemic potential of bioactive peptides derived from probiotic fermented cattle, camel, goat, and sheep milk: a comprehensive investigation through in vitro,in silico, and molecular docking studies

Autor: Priti Mudgil, Feyisola Fisayo Ajayi, Aysha Saleh Alyafei, Pei-Gee Yap, Chee-Yuen Gan, Sajid Maqsood

Publikováno v: Frontiers in Sustainable Food Systems, Vol 8 (2024)

With hyperlipidemia posing a significant cardiovascular risk, innovative strategies are essential to unlock new therapeutic possibilities. Probiotic fermentation of milk proteins offers a natural and effective means to produce peptides with hypolipid

Externí odkaz: https://doaj.org/article/b6408008970f4025ac69030a2fb56cc1

Microwave-assisted extraction of polysaccharide from Cinnamomum cassia with anti-hyperpigmentation properties: Optimization and characterization studies

Autor: Al-Hareth AbdulRaheem Salem, Al-Ajalein, Muhammad Hakimin, Shafie, Pei-Gee, Yap, Mohd Asyraf, Kassim, Idanawati, Naharudin, Tin-Wui, Wong, Chee-Yuen, Gan

Publikováno v: International Journal of Biological Macromolecules. 226:321-335

The anti-hyperpigmentation effect and tyrosinase inhibitory mechanism of cinnamon polysaccharides have not been reported. The current study focused on the extraction of polysaccharides from Cinnamomum cassia bark using microwave-assisted approach and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ddd66fdd05ff3468c164b539e91c3eb
https://doi.org/10.1016/j.ijbiomac.2022.12.023

A review on the types of amino acid at ultimate, penultimate and antepenultimate position in some dipeptidyl-peptidase IV inhibitory peptides based on molecular docking analysis

Autor: Ainolsyakira Mohd Rodhi, Pei-Gee Yap, Olalere Olusegun Abayomi, Chee-Yuen Gan

Publikováno v: Rodhi, A M, Yap, P-G, Olalere, O & Gan, C-Y 2023, ' A review on the types of amino acid at ultimate, penultimate and antepenultimate position in some dipeptidyl-peptidase IV inhibitory peptides based on molecular docking analysis ', Food Chemistry Advances . https://doi.org/10.1016/j.focha.2023.100244

This review focused on assessing the type of amino acids at terminal positions of previously reported DPPIV inhibitory peptides to predict the key feature of sequences that specifically target DPPIV. Thorough understanding on side chain property of r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a66454d6561babe3fb6e3ec2633e7c2
https://doi.org/10.1016/j.focha.2023.100244

Effect of Chicken Egg White-Derived Peptide and Hydrolysates on Abnormal Skin Pigmentation during Wound Recovery

Autor: Pei-Gee Yap, Chee-Yuen Gan, Idanawati Naharudin, Tin-Wui Wong

Publikováno v: Molecules; Volume 28; Issue 1; Pages: 92

Abnormal skin pigmentation commonly occurs during the wound healing process due to the overproduction of melanin. Chicken egg white (CEW) has long been used to improve skin health. Previous published works had found CEW proteins house bioactive pepti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b06fe3a2eaec117fb5898f8c95471ec
https://pubmed.ncbi.nlm.nih.gov/36615286