Zobrazeno 1 - 10
of 402
pro vyhledávání: '"Whey protein hydrolysate"'
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 5, Pp 2620-2632 (2024)
ABSTRACT: This study aimed to investigate the neuroprotective effects of whey protein hydrolysate (WPH) containing the pentapeptide leucine-aspartate-isoleucine-glutamine-lysine (LDIQK). Whey protein hydrolysate (50, 100, and 200 µg/mL) demonstrated
Externí odkaz:
https://doaj.org/article/ac695123e000426ea8e02c17bdb58c3c
Publikováno v:
Journal of Functional Foods, Vol 117, Iss , Pp 106221- (2024)
Protein hydrolysates and peptides in fermented dairy products exhibit antioxidant activities. This study aimed to evaluate the antioxidant properties of casein and whey protein hydrolysates derived from three lactic acid bacteria. The assessment invo
Externí odkaz:
https://doaj.org/article/a46b8692f22e4a1e90f6a97db06eb6d7
Autor:
Sunghwan Kyun, Jeehee Choi, Deunsol Hwang, Inkwon Jang, Sung-Woo Kim, Hun-Young Park, Kiwon Lim, Jisu Kim
Publikováno v:
Journal of Men's Health, Vol 19, Iss 12, Pp 51-59 (2023)
Few studies have compared the differences between protein (whey protein hydrolysate (WPH) or whey protein concentrate (WPC)) intake conditions (at rest or post-resistance exercise). Therefore, the purpose of this study was to investigate the plasma a
Externí odkaz:
https://doaj.org/article/db78068d96ed4418aac88ef1f51f58e1
Autor:
Hyowon Lee, Hyeongyeong Kim, Yeok Boo Chang, Kisoo Han, Hyeon-Son Choi, Sung Hee Han, Hyung Joo Suh
Publikováno v:
Foods, Vol 13, Iss 13, p 2049 (2024)
In this study, we investigated the effects of whey protein hydrolysate (WPH) fermented with Lactobacillus brevis on sleep behavior and GABAergic mechanisms in rodent models. Fermentation converted the glutamate in WPH to high (3.15 ± 0.21 mg/mL) lev
Externí odkaz:
https://doaj.org/article/9a1207d0aa154baa8c796daa6a1ae3a7
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100806- (2024)
Designing nutritious food for the elderly population often requires significant quantities of leucine-rich whey proteins to combat malnutrition, yet high-protein formulations can cause mouth dryness and increased oral friction. This study investigate
Externí odkaz:
https://doaj.org/article/c8c3593b44534a7797767ac97bcd92bd
Akademický článek
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Akademický článek
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Autor:
Haoqian Wang, Tian Huang, Kailong Liu, Jie Yu, Guoqiang Yao, Wenyi Zhang, Heping Zhang, Tiansong Sun
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 9, Pp 7308-7321 (2022)
ABSTRACT: We evaluated the potential of whey protein hydrolysate as a lyoprotectant for maintaining the cell viability of Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and subsequent storage. The moisture content and water activ
Externí odkaz:
https://doaj.org/article/8cbca18799b04d319381f57498caaf50
Publikováno v:
Foods, Vol 12, Iss 24, p 4428 (2023)
In this study, the potential of whey protein hydrolysate (WPH) and treadmill exercise to prevent cognitive decline was investigated, along with their neuroprotective mechanisms. Cognitive dysfunction was induced in mice with 1 mg/kg of scopolamine, f
Externí odkaz:
https://doaj.org/article/196c93745bab4e998404ed13b1bf435b
Autor:
Shiro Takeda, Teppei Kanda, Abdulatef M. Ahhmed, Kazuki Sogawa, Keitarou Umezu, Masaya Ogata, Wataru Mizunoya, Ryoichi Sakata
Publikováno v:
Foods, Vol 13, Iss 1, p 13 (2023)
Curing produces a characteristic pink color during meat processing through the production of nitrosyl myoglobin (NOMb), which requires nitric oxide (NO). Nitrites and nitrates in coloring agents are crucial NO sources; however, a reducing agent is ne
Externí odkaz:
https://doaj.org/article/01c68fa45a274388b483dd80bd54c7c8