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1.
J Biosci Bioeng ; 137(2): 94-100, 2024 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-38092600

RESUMO

Dipeptidyl peptidase IV (DPP-IV) has become an important target in the prevention and treatment of diabetes. Although many DPP-IV inhibitory peptides have been identified by a general approach involving the repeated fractionation of food protein hydrolysates, the obtained results have been dependent on the content of each peptide and fractionation conditions. In the present study, a peptide array that provides comprehensive assays of peptide sequences was used to identify novel DPP-IV inhibitory peptides derived from bovine milk proteins; these peptides were then compared with those identified using the general approach. While the general approach identified only known peptides that were abundant in the hydrolysate, the peptide array-based approach identified 10 novel DPP-IV inhibitory peptides, all of which had proline at the second residue from the N-terminus. The proper or combined use of these two approaches, which have different advantages, will enable the efficient development of novel bioactive foods and drugs.


Assuntos
Inibidores da Dipeptidil Peptidase IV , Proteínas do Leite , Dipeptidil Peptidase 4/química , Dipeptidil Peptidase 4/metabolismo , Inibidores da Dipeptidil Peptidase IV/química , Inibidores da Dipeptidil Peptidase IV/metabolismo , Inibidores da Dipeptidil Peptidase IV/farmacologia , Peptídeos/química , Sequência de Aminoácidos
2.
Nutr Rev ; 80(12): 2288-2300, 2022 11 07.
Artigo em Inglês | MEDLINE | ID: mdl-35640275

RESUMO

In the late 2010s, artificial intelligence (AI) technologies became complementary to the research areas of food science and nutrition. This review aims to summarize these technological advances by systematically describing the following: the use of AI in other fields (eg, engineering, pharmacy, and medicine); the history of AI in relation to food science and nutrition; the AI technologies currently used in the agricultural and food industries; and some of the important applications of AI in areas such as immunity-boosting foods, dietary assessment, gut microbiome profile analysis, and toxicity prediction of food ingredients. These applications are likely to be in great demand in the near future. This review can provide a starting point for brainstorming and for generating new AI applications in food science and nutrition that have yet to be imagined.


Assuntos
Inteligência Artificial , Atenção à Saúde , Humanos , Tecnologia de Alimentos
3.
Anim Sci J ; 89(9): 1348-1354, 2018 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-29943396

RESUMO

Whey protein hydrolysates (WPH) were prepared from whey protein concentrate (WPC) by partial or extensive hydrolysis. WPC and two WPH types were characterized by a descriptive sensory analysis. WPC exhibited a "milky", "sweet", and "mild milk fat" odor, whereas extensively hydrolyzed whey protein (E-WPH) demonstrated "cheese-like", "acrid odor", and "sour" olfactory characteristics. In E-WPH, 3-(methylthio)-propanal, phenylacetaldehyde, and 3-methylbutanoic acid were specifically detected with high flavor dilution factors upon aroma extract dilution analysis. These odor-active compounds likely contributed to the olfactory characteristics of E-WPH, and their concentration increased together with that of their respective putative precursors: free methionine, phenylalanine, and leucine.


Assuntos
Odorantes/análise , Proteínas do Soro do Leite , Acetaldeído/análogos & derivados , Acetaldeído/análise , Adulto , Aldeídos/análise , Ácido Butírico/análise , Feminino , Humanos , Hidrólise , Leucina/análise , Masculino , Metionina/análise , Fenilalanina/análise , Adulto Jovem
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