Cargando…

Bioactivities of Pseudocereal Fractionated Seed Proteins and Derived Peptides Relevant for Maintaining Human Well-Being

Food proteins and peptides are able to exert a variety of well-known bioactivities, some of which are related to well-being and disease prevention in humans and animals. Currently, an active trend in research focuses on chronic inflammation and oxidative stress, delineating their major pathogenetic...

Descripción completa

Detalles Bibliográficos
Autores principales:	Capraro, Jessica, Benedetti, Stefano De, Heinzl, Giuditta Carlotta, Scarafoni, Alessio, Magni, Chiara
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8036814/ https://www.ncbi.nlm.nih.gov/pubmed/33805525 http://dx.doi.org/10.3390/ijms22073543

Ejemplares similares

Chromatography-Independent Fractionation and Newly Identified Molecular Features of the Adzuki Bean (Vigna angularis Willd.) β-vignin Protein
por: Philadelpho, Biane, et al.
Publicado: (2021)

Thermal Shift Assay as a Tool to Evaluate the Release of Breakdown Peptides from Cowpea β-Vignin during Seed Germination
por: De Benedetti, Stefano, et al.
Publicado: (2022)

Lupinus albus γ-Conglutin, a Protein Structurally Related to GH12 Xyloglucan-Specific Endo-Glucanase Inhibitor Proteins (XEGIPs), Shows Inhibitory Activity against GH2 β-Mannosidase
por: Benedetti, Stefano De, et al.
Publicado: (2020)

Lupinus albus γ-Conglutin: New Findings about Its Action at the Intestinal Barrier and a Critical Analysis of the State of the Art on Its Postprandial Glycaemic Regulating Activity
por: Heinzl, Giuditta C., et al.
Publicado: (2022)

The Role of Pseudocereals in Celiac Disease: Reducing Nutritional Deficiencies to Improve Well-Being and Health
por: Caeiro, Carolina, et al.
Publicado: (2022)

Proteolytic Cleavage at Twin Arginine Residues Affects Structural and Functional Transitions of Lupin Seed 11S Storage Globulin
por: Capraro, Jessica, et al.
Publicado: (2015)

Fatty Acid Composition of Pseudocereals and Seeds Used as Functional Food Ingredients
por: Czerwonka, Małgorzata, et al.
Publicado: (2023)

Protein Concentration Affects the Food Allergen γ-Conglutin Uptake and Bacteria-Induced Cytokine Production in Dendritic Cells
por: Heinzl, Giuditta C., et al.
Publicado: (2023)

Characterization of Chenopodin Isoforms from Quinoa Seeds and Assessment of Their Potential Anti-Inflammatory Activity in Caco-2 Cells
por: Capraro, Jessica, et al.
Publicado: (2020)

Morphological analysis of the seeds of three pseudocereals by using light microscopy and ESEM-EDS
por: Ninfali, Paolino, et al.
Publicado: (2020)

Effects on the Caco-2 Cells of a Hypoglycemic Protein from Lupin Seeds in a Solution and Adsorbed on Polystyrene Nanoparticles to Mimic a Complex Food Matrix
por: Barbiroli, Alberto, et al.
Publicado: (2019)

TMT proteomics analysis of a pseudocereal crop, quinoa (Chenopodium quinoa Willd.), during seed maturation
por: Shen, Zhi-Jun, et al.
Publicado: (2022)

Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous
por: Carcea, Marina, et al.
Publicado: (2017)

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages
por: Ziarno, Małgorzata, et al.
Publicado: (2021)

Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition
por: Majzoobi, Mahsa, et al.
Publicado: (2023)

Soil Application of Effective Microorganisms (EM) Maintains Leaf Photosynthetic Efficiency, Increases Seed Yield and Quality Traits of Bean (Phaseolus vulgaris L.) Plants Grown on Different Substrates
por: Iriti, Marcello, et al.
Publicado: (2019)

Maintaining and Improving Psychological Well-Being
por: SHYU, Yea-Ing Lotus
Publicado: (2019)

Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals
por: Rollán, Graciela C., et al.
Publicado: (2019)

Antidepressant and Anxiolytic Effects of Fermented Huauzontle, a Prehispanic Mexican Pseudocereal
por: Santiago-López, Lourdes, et al.
Publicado: (2022)

Maintaining families' well-being in everyday life
por: Ziegert, Kristina
Publicado: (2011)

Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients
por: Alonso-Miravalles, Loreto, et al.
Publicado: (2018)

Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications
por: Petrova, Penka, et al.
Publicado: (2020)

Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours
por: Banu, Iuliana, et al.
Publicado: (2022)

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties
por: Paucar-Menacho, Luz María, et al.
Publicado: (2022)

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera
por: Peñalver, Rocío, et al.
Publicado: (2023)

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate
por: Castro‐Alba, Vanesa, et al.
Publicado: (2019)

Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality
por: Păucean, Adriana, et al.
Publicado: (2019)

Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals
por: Estivi, Lorenzo, et al.
Publicado: (2022)

Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains
por: Paucar-Menacho, Luz María, et al.
Publicado: (2022)

Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals
por: Paucar-Menacho, Luz María, et al.
Publicado: (2022)

THE IMPORTANCE OF LOW SOCIAL LONELINESS FOR MAINTAINING GOOD WELL-BEING
por: Switsers, Lise, et al.
Publicado: (2019)

Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals
por: González-Calderón, Ana Karen, et al.
Publicado: (2021)

Resilience as the Ability to Maintain Well-Being: An Allostatic Active Inference Model
por: Waugh, Christian E., et al.
Publicado: (2023)

Effect of Pseudocereal-Based Breakfast Meals on the First and Second Meal Glucose Tolerance in Healthy and Diabetic Subjects
por: Gabrial, Shreef G. N., et al.
Publicado: (2016)

Gluten-Free Cereals and Pseudocereals as a Potential Source of Exposure to Toxic Elements among Polish Residents
por: Bielecka, Joanna, et al.
Publicado: (2022)

Use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals in Brazil
por: Bez Batti, Érika Arcaro, et al.
Publicado: (2022)

Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits
por: Estivi, Lorenzo, et al.
Publicado: (2022)

Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours
por: Martín-Esparza, Maria Eugenia, et al.
Publicado: (2023)

Valorization of Okara by Enzymatic Production of Anti-Fungal Compounds for Plant Protection
por: De Benedetti, Stefano, et al.
Publicado: (2021)

Relevant Factors in Adolescent Well-Being: Family and Parental Relationships
por: Guevara, Raquel M., et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_r36d0i6j3pjfun25s91vm59kj7