Zobrazeno 1 - 10
of 2 102
pro vyhledávání: '"simulated gastrointestinal"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 188-197 (2024)
This study examined changes in the degree of hydrolysis, peptide yield, digestibility, and hydrolyzed amino acid content during the simulated gastrointestinal digestion of Antarctic krill protein. Furthermore, the in vitro proosteogenic activity of d
Externí odkaz:
https://doaj.org/article/34d161e2c89141e0a409d52495809134
Autor:
Korlid Thinkohkaew, Nichapa Aumphaiphensiri, Thakorn Tangamornsiri, Nuttawee Niamsiri, Pranut Potiyaraj, Inthawoot Suppavorasatit
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101405- (2024)
Burdock root is a reliable source of inulin, a prebiotic with potential benefits for probiotic encapsulation. This study aimed to extract inulin from burdock roots and assess its physicochemical properties and functional groups in comparison to stand
Externí odkaz:
https://doaj.org/article/e9fe98fb6bd149b3a2c5a96f62f7558a
Autor:
Weihong Guo, Xuerui Wang, Biao Wang, Yajie Zhang, Fengyun Zhao, Yuling Qu, Liang Yao, Jianmin Yun
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101870- (2024)
This study aimed to evaluate the effects of gastrointestinal digestion on the physicochemical properties and hypoglycemic activity of extracellular polysaccharides from Morchella esculenta (MEPS). The results showed that the MEPS digestibility was 22
Externí odkaz:
https://doaj.org/article/7e2091ba6e6b43259637342ba910ac21
Autor:
Aleena Naaz, Muhammad Afzaal, Farhan Saeed, Aasma Asghar, Aftab Ahmed, Atif Liaqat, Rabia Iqbal, Suliman Yousef Alomar, Asad Nwaz, Degnet Teferi Asres
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
The aim of this study was to investigate the effects of different encapsulation materials, namely Sodium alginate, Whey protein isolate, Kappa-carrageenan, and Citrus pectin, on the viability and stability of probiotics. The probiotics were encapsula
Externí odkaz:
https://doaj.org/article/4ff0ea1a31104f31823f9294ca10b637
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100408- (2024)
This study compared protein concentrates extracted from silkworm pupae (SPP) and moringa leaf (MLP) using alkaline extraction followed by isoelectric precipitation with commercial whey protein concentrate (WPC). SPP demonstrated higher protein extrac
Externí odkaz:
https://doaj.org/article/fafed6e1505540a19f86b1f230518b76
Publikováno v:
Journal of Functional Foods, Vol 122, Iss , Pp 106549- (2024)
Psoralea corylifolia polysaccharide (PPs) was the bioactive ingredient that conferred health benefits. In this study, simulated digestion and anaerobic fermentation models were employed to explore the digestion and fermentation characteristics of PPs
Externí odkaz:
https://doaj.org/article/25e3753c16294057a6b8c50b07750f69
Autor:
Franca Vergalito, Diletta Bagnoli, Lucia Maiuro, Gianfranco Pannella, Valentino Palombo, Bruno Testa, Francesca Coppola, Roberto M. A. Di Marco, Patrizio Tremonte, Silvia J. Lombardi, Massimo Iorizzo, Raffaele Coppola, Mariantonietta Succi
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
According to the FAO/WHO guidelines, selection of probiotics requires the assessment of survival under gastrointestinal stress and adhesion to human epithelial cells. These attributes were evaluated on Akkermansia muciniphila ATCC BAA-835 simulating
Externí odkaz:
https://doaj.org/article/59c381c9ddc64c5cad0a9657522ccd36
Publikováno v:
Shipin Kexue, Vol 45, Iss 9, Pp 36-43 (2024)
A physically cross-linked hydrogel was constructed by electrostatic interaction between chitosan (CS) and sodium hyaluronate (SH), and its texture properties, microstructure and functional properties were characterized. Meanwhile, the influence of lo
Externí odkaz:
https://doaj.org/article/c479287cf825400ca9b63d1a13c1ef83
Akademický článek
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Autor:
Fernanda Silva Farinazzo, Maria Thereza Carlos Fernandes, Carolina Saori Ishii Mauro, Marsilvio Lima de Moraes Filho, Fabiane Bach, Sandra Garcia
Publikováno v:
Semina: Ciências Agrárias, Vol 45, Iss 5 (2024)
Lactic acid bacteria (LAB) are the microorganisms most commonly used as probiotics. Since probiotic benefits are strain-dependent, there is a continuous need for research into new cultures with probiotic properties. Fruits such as juçara (Euterpe ed
Externí odkaz:
https://doaj.org/article/d2ffdac8c80246eba2b792d4c8d9af3f