Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour

Autor: María Agustina Cipollone, Analía G. Abraham, Ariel Fontana, Valeria A. Tironi

Publikováno v: Foods, Vol 13, Iss 5, p 659 (2024)

This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 a

Externí odkaz: https://doaj.org/article/3a931a5f251c40f6be567520d335fe78

Effect of Amaranth Bioactive Peptides on the Gastrointestinal System

Autor: Valeria A. Tironi, María C. Añón, Adriana A. Scilingo, Alejandra V. Quiroga, Ana C. Sabbione

Publikováno v: Native Crops in Latin America ISBN: 9781003087618

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::099861a19158fa990b1430c0cc4f592a
https://doi.org/10.1201/9781003087618-9

Antioxidant and angiotensin I-converting enzyme (ACE) inhibitory peptides of rainbow trout (Oncorhynchus mykiss) viscera hydrolysates subjected to simulated gastrointestinal digestion and intestinal absorption

Autor: José E. Zapata, Verónica Celeste Chamorro, Susan Fiorella García Fillería, Valeria Anahi Tironi, Priscilla Vásquez

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology 154 : 112834. (January 2022)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA

The objective of this work was to evaluate in vitro bioaccessibility, intestinal absorption, antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities of peptides from rainbow trout viscera hydrolysate (H). Rainbow trout Viscera (V)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f51c5320590e84c57eb66c288528779e
https://www.sciencedirect.com/science/article/pii/S0023643821019873?via=ihub

Antioxidant effect of amaranth flour or protein isolate incorporated in high-fat diets fed to Wistar rats. Influence of dose and administration duration

Autor: Valeria Anahi Tironi, Susan Fiorella García Fillería, Mariela Rodriguez

Publikováno v: Journal of food biochemistryREFERENCES. 45(1)

This study evaluated the effect on Wistar rat's oxidative status of incorporating amaranth flour (AF) and protein isolate (AI) in increased-fat diets. Five of the groups were fed for 4 weeks with either BD (basal diet), Chol+F (2% cholesterol, 10% po

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d048dc96fcf43c59065f769820efa8a6
https://pubmed.ncbi.nlm.nih.gov/33145815

Simulated gastrointestinal digestion of amaranth flour and protein isolate: Comparison of methodologies and release of antioxidant peptides

Autor: Susan Fiorella García Fillería, Mariela Rodriguez, Valeria Anahi Tironi

Publikováno v: Food research international (Ottawa, Ont.). 138

The effect of both the simulated gastrointestinal digestion conditions and the matrix over protein hydrolysis and antioxidant peptides generation was evaluated by comparing an in-house method with COST INFOGEST-based SGD protocols. The in-house proto

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::551e45c4f3df6e0c5c3b708627cc0d5b
https://pubmed.ncbi.nlm.nih.gov/33292932