Cargando…

Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa

The unique processing technology of dry-cured meat products leads to strong proteolysis, which produces numerous peptides. The purpose of this investigation was the systematic isolation, purification, and identification of potentially cardioprotective bioactive peptides from dry-cured pork coppa dur...

Descripción completa

Detalles Bibliográficos
Autores principales:	Li, Mingming, Zhang, Xin, Li, Jiapeng, Liu, Linggao, Zhu, Qiujin, Qu, Chao, Zhang, Yunhan, Wang, Shouwei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048671/ https://www.ncbi.nlm.nih.gov/pubmed/36981115 http://dx.doi.org/10.3390/foods12061190

Ejemplares similares

Effect of production process and high-pressure processing on viability of Listeria innocua in traditional Italian dry-cured coppa
por: Taddei, Roberta, et al.
Publicado: (2020)

Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa
por: Taddei, Roberta, et al.
Publicado: (2020)

Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking
por: Liu, Linggao, et al.
Publicado: (2022)

Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin
por: Gu, Sha, et al.
Publicado: (2022)

Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin
por: Chen, Dan, et al.
Publicado: (2023)

Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing
por: Huang, Yanpei, et al.
Publicado: (2022)

Potential DPP IV Inhibitory Peptides from Dry-Cured Pork Loins after Hydrolysis: An In Vitro and In Silico Study
por: Kęska, Paulina, et al.
Publicado: (2021)

Novel α-Glucosidase Inhibitory Peptides Identified In Silico from Dry-Cured Pork Loins with Probiotics through Peptidomic and Molecular Docking Analysis
por: Kęska, Paulina, et al.
Publicado: (2023)

Dipeptidyl Peptidase IV Inhibitory Peptides Generated in Dry-Cured Pork Loin during Aging and Gastrointestinal Digestion
por: Kęska, Paulina, et al.
Publicado: (2022)

Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat
por: Heres, Alejandro, et al.
Publicado: (2023)

Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages
por: Zhou, Yeling, et al.
Publicado: (2022)

Platelet-activating factor acetyl hydrolase IB2 dysregulated cell proliferation in ovarian cancer
por: He, YingYing, et al.
Publicado: (2021)

Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times
por: Rocchetti, Gabriele, et al.
Publicado: (2023)

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine
por: Luo, Ji, et al.
Publicado: (2019)

Multifunctional Peptides from Spanish Dry-Cured Pork Ham: Endothelial Responses and Molecular Modeling Studies
por: Martínez-Sánchez, Sara María, et al.
Publicado: (2019)

Rapid inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage
por: Hill, D.E., et al.
Publicado: (2018)

Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C
por: Kim, Il-Suk, et al.
Publicado: (2014)

Stability of Antiradical Activity of Protein Extracts and Hydrolysates from Dry-Cured Pork Loins with Probiotic Strains of LAB
por: Kęska, Paulina, et al.
Publicado: (2018)

Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk
por: Montoro-García, Silvia, et al.
Publicado: (2022)

Structural Modeling of Wild and Mutant Forms of Human Plasma Platelet Activating Factor-Acetyl Hydrolase Enzyme
por: Khan, Mohd Imran, et al.
Publicado: (2020)

Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
por: Kim, Ji-Han, et al.
Publicado: (2014)

Quality Improvement of Pork Loin by Dry Aging
por: Lee, Cheol Woo, et al.
Publicado: (2016)

Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies—A Review
por: Chen, Yuanshan, et al.
Publicado: (2022)

Reduction of Listeria Innocua Contamination in Vacuum-Packaged Dry-Cured Italian Pork Products After High Hydrostatic Pressure Treatment
por: Merialdi, Giuseppe, et al.
Publicado: (2015)

Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage
por: Fredericks, J., et al.
Publicado: (2019)

Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer
por: Ferreira, Iasmin, et al.
Publicado: (2022)

High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics
por: Contreras‐Lopez, German, et al.
Publicado: (2020)

Changes in Sensory Compounds during Dry Aging of Pork Cuts
por: Hwang, Young-Hwa, et al.
Publicado: (2019)

Laparoscopic management of rare smoked dry pork bezoar in the stomach
por: Khanna, Subhash, et al.
Publicado: (2023)

Complete Mitochondrial Genome of Piophila casei (Diptera: Piophilidae): Genome Description and Phylogenetic Implications
por: Bi, Shenghui, et al.
Publicado: (2023)

Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages
por: Ramachandraiah, Karna, et al.
Publicado: (2021)

Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins
por: Patarata, Luis, et al.
Publicado: (2022)

Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products
por: Choi, Yun-Sang, et al.
Publicado: (2015)

Characterization of the microbiota and chemical properties of pork loins during dry aging
por: Endo, Akihito, et al.
Publicado: (2021)

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
por: Lee, Seonmin, et al.
Publicado: (2021)

In Silico Investigation of Flavonoids as Potential Trypanosomal Nucleoside Hydrolase Inhibitors
por: Ha, Christina Hung Hung, et al.
Publicado: (2015)

Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage
por: Hill, D.E., et al.
Publicado: (2017)

Potential Use of Hyssopus officinalis and Borago officinalis as Curing Ingredients in Pork Meat Formulations
por: Zając, Marzena, et al.
Publicado: (2020)

A research note: effect of pH on meat iridescence in precooked cured pork
por: Ruedt, Chiara, et al.
Publicado: (2022)

Inhibitory Activity of Quaternary Isoquinoline Alkaloids on Soluble Epoxide Hydrolase
por: Kim, Jang Hoon, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_tq83tmo28305661r7g1nh63fem