Výsledky vyhledávání - "Solène Le, Maux"

Impact of enzyme inactivation conditions during the generation of whey protein hydrolysates on their physicochemical and bioactive properties

Autor: Alice B. Nongonierma, Claire Lardeux, Richard J. FitzGerald, Solène Le Maux

Publikováno v: International Journal of Food Science & Technology. 53:219-227

peer-reviewed The thermal inactivation conditions (75 degrees Cx35min, 80 degrees Cx10min, 85 degrees Cx5min and 90 degrees Cx5min) for Protamex following bovine whey protein concentrate (WPC) hydrolysis was studied with the view to limiting WPC hydr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af9fec2cdcda75f032bb0e6f0a126a4c
https://doi.org/10.1111/ijfs.13576

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Peptide composition and dipeptidyl peptidase IV inhibitory properties of β-lactoglobulin hydrolysates having similar extents of hydrolysis while generated using different enzyme-to-substrate ratios

Autor: Solène Le Maux, Richard J. FitzGerald, Alice B. Nongonierma

Publikováno v: Food Research International. 99:84-90

β-Lactoglobulin hydrolysates (βlgHs) were generated using elastase at enzyme-to-substrate ratios (E:S) of 0.5, 1.0 and 1.5% in order to reach target degree of hydrolysis (DH) values of 9 and 13%. The impact of different E:S during manufacture on hy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d76bf5cb31a24d2fc6f6c2fa377f0bbc
https://doi.org/10.1016/j.foodres.2017.05.012

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Response surface methodology applied to the generation of casein hydrolysates with antioxidant and dipeptidyl peptidase IV inhibitory properties

Autor: Solène Le Maux, Richard J. FitzGerald, Claire Esteveny, Alice B. Nongonierma

Publikováno v: Journal of the Science of Food and Agriculture. 97:1093-1101

Background: Hydrolysis parameters affecting the release of dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant peptides from milk proteins have not been extensively studied. Therefore, a multifactorial (i.e. pH, temperature and hydrolysis tim

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b9f13cd384ef8fea249b81089d8afd03
https://doi.org/10.1002/jsfa.7834

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Enzymatic generation of whey protein hydrolysates under pH-controlled and non pH-controlled conditions: Impact on physicochemical and bioactive properties

Autor: Solène Le Maux, Chloé Barre, Richard J. FitzGerald, Alice B. Nongonierma

Publikováno v: Food Chemistry. 199:246-251

Enzymatic hydrolysis of whey protein (WP) was carried out under pH-controlled and non pH-controlled conditions using papain and a microbial-derived alternative (papain-like activity). The impact of such conditions on physicochemical and bioactive pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2a481bb4e1b078595ae75154f7a6eac
https://doi.org/10.1016/j.foodchem.2015.12.021

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Strategies for the release of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides in an enzymatic hydrolyzate of α-lactalbumin

Autor: Richard J. FitzGerald, Solène Le Maux, Alice B. Nongonierma, Joël Hamayon

Publikováno v: Food & Function. 7:3437-3443

Bovine α-lactalbumin (α-La) contains numerous dipeptidyl peptidase IV (DPP-IV) inhibitory peptide sequences within its primary structure. In silico analysis indicated that the targeted hydrolysis of α-La with elastase should release DPP-IV inhibit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b11f69ed744fc056de0a557f5f52b8ad
https://doi.org/10.1039/c6fo00239k

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Variable glycemic responses to intact and hydrolysed milk proteins in overweight and obese adults reveal the need for precision nutrition

Autor: Katy Horner, Victoria O’Sullivan, Richard J. FitzGerald, Alice B. Nongonierma, Aoife M. Curran, Lorraine Brennan, Eoin G. Murphy, Phil M. Kelly, Solène Le Maux

Background Dietary modifications can contribute to improved pancreatic β cell function and enhance glycemic control. Objectives The objectives of this study were as follows: 1) to investigate the potential of milk protein hydrolysates to modulate po

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c061c0278a1f6315832444080215693

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Quinoa (Chenopodium quinoa Willd.) protein hydrolysates with in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant properties

Autor: Solène Le Maux, Alice B. Nongonierma, Richard J. FitzGerald, Chloé Barre, Cécile Dubrulle

Publikováno v: Journal of Cereal Science. 65:112-118

peer-reviewed The potential of quinoa to act as a source of dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant peptides was studied. A quinoa protein isolate (QPI) with a purity of 40.73 ± 0.90% was prepared. The QPI was hydrolysed at 50 °

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e45f99d45b223781fd9d8b6ae54c0084
https://doi.org/10.1016/j.jcs.2015.07.004

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Response surface methodology applied to the generation of casein hydrolysates with antioxidant and dipeptidyl peptidase IV inhibitory properties

Autor: Alice B, Nongonierma, Solène Le, Maux, Claire, Esteveny, Richard J, FitzGerald

Publikováno v: Journal of the science of food and agriculture. 97(4)

Hydrolysis parameters affecting the release of dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant peptides from milk proteins have not been extensively studied. Therefore, a multifactorial (i.e. pH, temperature and hydrolysis time) composite

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::8d40dd5252f2ba0d537fea38902d0ea8
https://pubmed.ncbi.nlm.nih.gov/27271791

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β-Lactoglobulin as a Molecular Carrier of Linoleate: Characterization and Effects on Intestinal Epithelial Cells in Vitro

Autor: Linda Giblin, Solène Le Maux, Saïd Bouhallab, André Brodkorb, Thomas Croguennec

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2012, 60 (37), pp.9476-9483. ⟨10.1021/jf3028396⟩
Journal of Agricultural and Food Chemistry 37 (60), 9476-9483. (2012)

S. Le Maux is currently supported by a Teagasc Walsh Fellowship and the Department of Agriculture, Fisheries and Food (FIRM project 08/RD/TMFRC/650). We also acknowledge funding from IRCSET-Ulysses Travel Grant. peer-reviewed The dairy protein β-lac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::595a6deb36458f007224f19d970e4fe8
https://doi.org/10.1021/jf3028396

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