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Akademický článek

Classification of bioactive peptides: A systematic benchmark of models and encodings

Autor: Edoardo Bizzotto, Guido Zampieri, Laura Treu, Pasquale Filannino, Raffaella Di Cagno, Stefano Campanaro

Publikováno v: Computational and Structural Biotechnology Journal, Vol 23, Iss , Pp 2442-2452 (2024)

Bioactive peptides are short amino acid chains possessing biological activity and exerting physiological effects relevant to human health. Despite their therapeutic value, their identification remains a major problem, as it mainly relies on time-cons

Externí odkaz: https://doaj.org/article/00166a6db57e48008794ae14d9f332ca

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Akademický článek

New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota

Autor: Federica Mastrolonardo, Alice Costantini, Andrea Polo, Michela Verni, Wilson José Fernandes Lemos Junior, Ali Zein Alabiden Tlais, Olga Nikoloudaki, Lena Birgitta Marie Granehäll, Marco Gobbetti, Erica Pontonio, Raffaella Di Cagno

Publikováno v: Future Foods, Vol 10, Iss , Pp 100498- (2024)

Two new recipes of baker's yeast bread fortified with fermented apple by-products and avocado or walnut were designed resulting in enhanced profiles of total free amino acids, in vitro protein digestibility (IVPD) and predicted glycemic index (pGI).

Externí odkaz: https://doaj.org/article/470c0d2866d2402d89a42c984b200d1b

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