Zobrazeno 1 - 10
of 106
pro vyhledávání: '"Trine Kastrup Dalsgaard"'
Histone Acetylation Dynamics during In Vivo and In Vitro Oocyte Aging in Common Carp Cyprinus carpio
Autor:
Swapnil Gorakh Waghmare, Azin Mohagheghi Samarin, Azadeh Mohagheghi Samarin, Marianne Danielsen, Hanne Søndergård Møller, Tomáš Policar, Otomar Linhart, Trine Kastrup Dalsgaard
Publikováno v:
International Journal of Molecular Sciences, Vol 22, Iss 11, p 6036 (2021)
Aging is the most critical factor that influences the quality of post-ovulatory oocytes. Age-related molecular pathways remain poorly understood in fish oocytes. In this study, we examined the effect of oocyte aging on specific histone acetylation in
Externí odkaz:
https://doaj.org/article/3788cdf10f7b48189ed286242c6fe301
Autor:
Nima Hematyar, Jan Mraz, Vlastimil Stejskal, Sabine Sampels, Zuzana Linhartová, Marketa Prokesova, Frantisek Vacha, Martin Krizek, Eva Dadakova, Hanne Søndergård Møller, Trine Kastrup Dalsgaard
Publikováno v:
Foods, Vol 10, Iss 6, p 1405 (2021)
The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (−20 °C) and 12 days refrigerated (+4 °C) storage cond
Externí odkaz:
https://doaj.org/article/1948069b55574afc94e3976cea351787
Autor:
Lise Sofie Bislev, Ulrik Kræmer Sundekilde, Ece Kilic, Trine Kastrup Dalsgaard, Lars Rejnmark, Hanne Christine Bertram
Publikováno v:
Nutrients, Vol 12, Iss 5, p 1310 (2020)
Recently, we demonstrated negative effects of vitamin D supplementation on muscle strength and physical performance in women with vitamin D insufficiency. The underlying mechanism behind these findings remains unknown. In a secondary analysis of the
Externí odkaz:
https://doaj.org/article/8724741b70764b1fb69dda9f883559ab
Publikováno v:
Foods, Vol 9, Iss 3, p 309 (2020)
Determination of the L- and D-amino acid composition in proteins is important for monitoring process-induced racemization, and thereby protein quality loss, in food and feed. Such analysis has so far been challenging due to the need for sample hydrol
Externí odkaz:
https://doaj.org/article/23faf79d3fe24bae99af46424b8abf24
Publikováno v:
Juul, L, Haue, S K, Bruhn, A, Boderskov, T & Kastrup Dalsgaard, T 2023, ' Alkaline pH increases protein extraction yield and solubility of the extracted protein from sugar kelp (Saccharina latissima) ', Food and Bioproducts Processing, vol. 140, pp. 144-150 . https://doi.org/10.1016/j.fbp.2023.05.008
Seaweed is gaining interest as a sustainable source of protein. An often-used method for protein extraction from seaweed is alkaline extraction. In this study, the robustness of alkaline protein extraction was tested against protein extraction at neu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f85970091bbc52481aafe1614d36dab
https://pure.au.dk/portal/da/publications/alkaline-ph-increases-protein-extraction-yield-and-solubility-of-the-extracted-protein-from-sugar-kelp-saccharina-latissima(93bfbea8-b405-4ab6-83ef-002469f26d9f).html
https://pure.au.dk/portal/da/publications/alkaline-ph-increases-protein-extraction-yield-and-solubility-of-the-extracted-protein-from-sugar-kelp-saccharina-latissima(93bfbea8-b405-4ab6-83ef-002469f26d9f).html
Publikováno v:
Nissen, S H, Lübeck, M, Møller, A H & Dalsgaard, T K 2022, ' Protein recovery and quality of alfalfa extracts obtained by acid precipitation and fermentation ', Bioresource Technology Reports, vol. 19, 101190 . https://doi.org/10.1016/j.biteb.2022.101190
Alfalfa has a high potential as a novel food protein and can contribute to meet the increasing food demand. To facilitate food grade quality, protein extraction is essential. In this study, different extractions with isoelectric focusing the protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef404d9b2e93895c5796f604e3693ec1
https://vbn.aau.dk/da/publications/ae33b145-2592-4c66-8557-632cad01669a
https://vbn.aau.dk/da/publications/ae33b145-2592-4c66-8557-632cad01669a
Autor:
Mette Christensen, Trine Kastrup Dalsgaard, H.T. Kristensen, Marianne Hammershøj, Mikka Stenholdt Hansen
Publikováno v:
Kristensen, H T, Christensen, M, Hansen, M S, Hammershøj, M & Dalsgaard, T K 2021, ' Protein-protein interactions of a whey-pea protein co-precipitate ', International Journal of Food Science and Technology, vol. 56, no. 11, pp. 5777-5790 . https://doi.org/10.1111/ijfs.15165
The aim of this study was to investigate the mechanisms behind protein-protein interactions in a co-precipitate of whey protein isolate (WPI) and pea protein isolate (PPI). A co-precipitate and blend, consisting of 80% WPI and 20% PPI, were compared.
Autor:
Mette Christensen, Trine Kastrup Dalsgaard, H.T. Kristensen, Marianne Hammershøj, Mikka Stenholdt Hansen
Publikováno v:
Thorgaard Kristensen, H, Christensen, M, Hansen, M S, Hammershøj, M & Dalsgaard, T K 2022, ' Mechanisms behind protein-protein interactions in a β-lg-legumin co-precipitate ', Food Chemistry, vol. 373, no. Part B, 131509 . https://doi.org/10.1016/j.foodchem.2021.131509
Interactions between pea protein and whey protein isolates in co-precipitates and blends consist of a combination of disulphide bonds, hydrophobic and electrostatic interactions. The present study aims to clarify if the two proteins with free thiols,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e15d26bfe7531a9b6396347235deec7e
https://pure.au.dk/portal/da/publications/mechanisms-behind-proteinprotein-interactions-in-a-lglegumin-coprecipitate(972c5675-597f-4495-9931-c85bb91bac5f).html
https://pure.au.dk/portal/da/publications/mechanisms-behind-proteinprotein-interactions-in-a-lglegumin-coprecipitate(972c5675-597f-4495-9931-c85bb91bac5f).html
Autor:
Søren Krogh Jensen, Natalia Hachow Motta dos Passos, Anders Hauer Møller, Marianne Danielsen, Marianne Hammershøj, Hartono Tanambell, Morten Ambye-Jensen, Lene Stødkilde, Trine Kastrup Dalsgaard
Publikováno v:
Møller, A H, Hammershøj, M, Hachow Motta dos Passos, N, Tanambell, H, Stødkilde-Jørgensen, L, Ambye-Jensen, M, Danielsen, M, Jensen, S K & Dalsgaard, T K (ed.) 2021, ' Biorefinery of Green Biomass─How to Extract and Evaluate High Quality Leaf Protein for Food? ', Journal of Agricultural and Food Chemistry, vol. 69, no. 48, pp. 14341-14357 . https://doi.org/10.1021/acs.jafc.1c04289
There is a growing need for protein for both feed and food in order to meet future demands. It is imperative to explore and utilize novel protein sources such as protein from leafy plant material, which contains high amounts of the enzyme ribulose-1,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce3d92e8cf90969f65bdac6bb682d2d8
https://pure.au.dk/ws/files/304664901/accepted_manuscript_grgdaplyt2f7cwqprhvh7r5pdei2fbzs.pdf
https://pure.au.dk/ws/files/304664901/accepted_manuscript_grgdaplyt2f7cwqprhvh7r5pdei2fbzs.pdf
Autor:
Louise Juul, Annette Bruhn, Sophie Steinhagen, Søren Krogh Jensen, Trine Kastrup Dalsgaard, Caroline Nebel, Marianne Danielsen, Ingrid Undeland
Publikováno v:
Juul, L, Danielsen, M, Nebel, C, Steinhagen, S, Bruhn, A, Jensen, S K, Undeland, I & Dalsgaard, T K 2021, ' Ulva fenestrata protein – Comparison of three extraction methods with respect to protein yield and protein quality ', Algal Research, vol. 60, 102496 . https://doi.org/10.1016/j.algal.2021.102496
Aarhus University
Aarhus University
Seaweed is gaining attention as a possible alternative and sustainable source of proteins. This study investigates three protein extraction methods and their effect on protein yield and quality when applied to Ulva fenestrata. Two of the methods incl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b6411beee038c6d2235efcda899a838
https://pure.au.dk/portal/da/publications/ulva-fenestrata-protein--comparison-of-three-extraction-methods-with-respect-to-protein-yield-and-protein-quality(67b08e37-35b3-4a2c-8248-52e0dd010ce4).html
https://pure.au.dk/portal/da/publications/ulva-fenestrata-protein--comparison-of-three-extraction-methods-with-respect-to-protein-yield-and-protein-quality(67b08e37-35b3-4a2c-8248-52e0dd010ce4).html