Abstract：
:Whey protein has been indicated to curb diet-induced obesity, glucose intolerance and delay the onset of type 2 diabetes mellitus. Here the effects of intact crude whey, intact individual whey proteins and beta-lactoglobulin hydrolysates on an enteroendocrine (EE) cell model were examined. STC-1 pGIP/neo cells were incubated with several concentrations of yogurt whey (YW), cheese whey (CW), beta-lactoglobulin (BLG), alpha-lactalbumin (ALA) and bovine serum albumin (BSA). The findings demonstrate that BLG stimulates EE cell proliferation, and also GLP-1 secretion (an effect which is lost following hydrolysis with chymotrypsin or trypsin). ALA is a highly potent GLP-1 secretagogue which also increases the intracellular levels of GLP-1. Conversely, whey proteins and hydrolysates had little impact on GIP secretion. This appears to be the first investigation of the effects of the three major proteins of YW and CW on EE cells. The anti-diabetic potential of whey proteins should be further investigated.
journal_name
Food Chemjournal_title
Food chemistryauthors
Gillespie AL,Calderwood D,Hobson L,Green BDdoi
10.1016/j.foodchem.2015.02.022subject
Has Abstractpub_date
2015-12-15 00:00:00pages
120-8eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00192-2journal_volume
189pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Moroccan and French honeys from different geographical areas were classified and characterized by applying a voltammetric electronic tongue (VE-tongue) coupled to analytical methods. The studied parameters include color intensity, free lactonic and total acidity, proteins, phenols, hydroxymethylfurfural content (HMF),...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.09.067
更新日期：2018-03-15 00:00:00
abstract：:Grapes are a great source of phenolic compounds, which have excellent antioxidant properties. Efficient analytical methods are necessary to selectively and precisely determine these compounds content in grapes. In this study, a reverse-phase ultra-high performance liquid chromatography (UHPLC) method with fluorescence...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127569
更新日期：2021-01-01 00:00:00
abstract：:Differences in the taste profile of corn puffed products formulated with refined versus whole grain mix flour were characterized. The perceived bitter intensity was reported to be the main taste difference between the samples. Based on multidimensional sensory-guided fractionation techniques and subsequent identificat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.01.161
更新日期：2018-07-15 00:00:00
abstract：:This study investigates the effects of catalytic infrared (CIR) dry-blanching (CIRDB) on the processing and quality of garlic slices. CIRDB processing parameters of CIR processing temperature, slice thickness and processing time were studied versus the processing characteristics of internal temperature, peroxidase (PO...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.012
更新日期：2018-11-15 00:00:00
abstract：:Olive leaves extract (OLE) was spray-dried with maltodextrin (MD) or inulin (IN) to study the evolution of oleuropein (OE) during in vitro gastrointestinal digestion, its bioaccessibility and potential bioavailability. In the case of OLE-MD, OE was partially degraded in gastric and intestinal conditions; whereas in OL...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125976
更新日期：2020-04-25 00:00:00
abstract：:Black currant seeds are obtained as a residue during juice production. Black currant seed oil contains high amounts of nutritionally desirable constituents such as γ-linolenic acid (GLA), α-linolenic acid (ALA) and stearidonic acid (SA), as well as certain phenolic acids, which act as natural antioxidants. Fatty acids...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.09.006
更新日期：2016-03-01 00:00:00
abstract：:The antibacterial effect of PHBV films with oregano or clove essential oil, or their main compounds, carvacrol (CA) and eugenol (EU), respectively, was analysed in food matrices (cheese, chicken breast and pumpkin and melon) and in vitro test for Escherichia coli and Listeria innocua. The migration of CA and EU in the...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.10.093
更新日期：2019-03-30 00:00:00
abstract：:A novel sensor for the rapid and label-free detection of imidacloprid was developed based on the combination of a colloidal crystal templating method and a molecular imprinting technique. The molecular imprinted photonic hydrogel film was prepared with methacrylic acid as monomers, ethylene glycol dimethylacrylate as ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.024
更新日期：2013-12-15 00:00:00
abstract：:The effect of adding different thickening agents (locust bean gum (LBG), modified corn and rice starches (MCS, MRS)) to an infant formula on both in vitro mineral availability (Ca, Fe and Zn), quantified by atomic absorption spectrophotometry (AAS), and formula viscosity, after in vitro gastrointestinal digestion, was...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.168
更新日期：2014-09-15 00:00:00
abstract：:In the present study, a novel and eco-friendly vortex-assisted ionic liquid-based microextraction method was developed for the determination of selenium in food. The microextraction method is based on the liberation of iodine in the presence of selenium; the liberated iodine reacts with I- to form I3-. Anionic I3- rea...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.03.104
更新日期：2017-10-01 00:00:00
abstract：:The aim of the present study was to evaluate Paralichthys olivaceus parvalbumin (PV) following treatment by laccase (LAC) in the presence of propyl gallate (PG) on the structure and potential allergenicity. The structure of LAC + PG treated PV was analyzed through SDS-PAGE, CD, fluorescence, and allergenicity was anal...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.124972
更新日期：2019-11-01 00:00:00
abstract：:SO2 is a type of additive widely used in the food processing industry as preservative and anti-browning, bleaching, or effective antibacterial agent. However, the SO2 residue can have adverse effects on human health. In this work, a low-temperature microplasma generated by dielectric barrier discharge was used for the...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126437
更新日期：2020-07-01 00:00:00
abstract：:The impact of chitosan (CTS) on the physicochemical stability, microrheological property and microstructure of whey protein isolate (WPI)-flaxseed gum (FG) stabilized lutein emulsions at pH 3.0 was studied. A layer-by-layer electrostatic deposition method was used to prepare multilayered lutein emulsions. Droplet size...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.01.052
更新日期：2016-07-01 00:00:00
abstract：:Cloud and sediment formation is a major problem in juices and drinks. Barberry juice, as a functional and healthy product, is faced with the sedimentation problem, as an emerging issue. The present study was carried out to identify the sediment forming agents in barberry juice concentrate. The sediment was characteriz...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.126056
更新日期：2020-05-15 00:00:00
abstract：:The combination of QuEChERS-LC-QTOFMS and matrix-matched calibration (MMC) to simultaneously determinate legislated and emerging mycotoxins in malt and beer was evaluated for the first time. The method performance was satisfactory displaying suitable linearity (R2 >0.99) and recovery (71-102%). The lowest values (in μ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128744
更新日期：2020-12-08 00:00:00
abstract：:Rice bran oil (RBO) contains significant amounts of the natural antioxidants γ-oryzanol and tocopherols, which are lost to a large degree during oil refining. This results in a number of industrial residues with high contents of these phytochemicals. With the aim of supporting the development of profitable industrial ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.059
更新日期：2012-10-01 00:00:00
abstract：:The composite films were prepared by mixing rapeseed protein hydrolysate with chitosan. Upon increasing the degree of hydrolysis, rapeseed protein enhanced its compatibility with chitosan, thus making composite films denser. The tensile strength of films was increased from 16.04 to 23.46 MPa with increasing the degree...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.08.097
更新日期：2019-01-30 00:00:00
abstract：:The purpose of this study was to investigate the effect of temperature in the vacuum drying process of Mentha piperita L. (50 to 90 °C). Generally, drying processes affect the quality of product, however, vacuum drying works under sub-atmospheric pressures. In order to investigate how temperature affects this herb, as...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.108
更新日期：2016-01-01 00:00:00
abstract：:The distributions of total soluble solids, pectins, the sum of polyphenolic and terpenoid compounds as well as the antioxidative potency of fruit and their parts, such as peel, flesh, and seeds of Saskatoon berry genotypes are presented in this work. The contents of individual bioactive compounds of in this fruit frac...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125430
更新日期：2020-02-01 00:00:00
abstract：:In this study, for the first time, the use of chitosan as a clarifying agent in the production of clear pomegranate juice was evaluated and its effects on quality characteristics of juice were investigated. A central composite face centered design was used to establish the optimum conditions for clarification of pomeg...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.02.053
更新日期：2015-08-01 00:00:00
abstract：:The caatinga ecoregion in northeast Brazil presents a wide variety in plant species. However, the potential of these species as a source of energy, carbohydrates, vitamins, minerals and bioactive properties beneficial to health is still unknown. Among these species we can find the wild plum (Ximenia americana). Due to...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.129
更新日期：2016-02-01 00:00:00
abstract：:A QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) method was optimized and validated for the simultaneous extraction of 12 trichothecenes (type A and type B) from baby foods, followed by gas chromatography-mass spectrometry (GC-MS) analysis. Using this methodology, limits of detection and quantification rang...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.047
更新日期：2015-09-01 00:00:00
abstract：:This study aimed to evaluate the influences of high-intensity ultrasound on the physiochemical properties of kiwifruit juice. Results reported high-intensity ultrasound processing significantly enhanced the color attributes, cloudiness, and sugars of kiwifruit juice. Further, the shear stress, apparent viscosity, stor...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.126121
更新日期：2020-05-30 00:00:00
abstract：:The inactivation kinetics of pectin methyl esterase (PME) during the shelf life (4°C-180 days) of freshly squeezed orange juice samples processed by both pulsed electric fields (PEF) and heat pasteurization (HP) was evaluated in the study. The PME inactivation level after the PEF (25.26 kV/cm-1206.2 μs) and HP (90°C-2...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.05.097
更新日期：2014-12-15 00:00:00
abstract：:The encapsulation by spray drying method of coriander essential oil (CEO) in various materials (chitosan, alginate, chitosan/alginate, chitosan/inulin) was studied. The viscoelastic properties of the oil-in-water (O/W) emulsions and the characteristics of CEO-loaded microcapsules like morphology, moisture, wettability...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.044
更新日期：2016-03-15 00:00:00
abstract：:An integrated microfluidic platform comprising a microfluidic paper-based analytical device (µPAD) and a portable detection system is proposed for the concentration detection of benzoic acid via Janovsky reaction theory. In the proposed approach, the reaction zone of the µPAD is implanted with 5 N sodium hydroxide and...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.01.004
更新日期：2018-05-30 00:00:00
abstract：:A method for ethyl carbamate (EC) determination in alcoholic beverages and soy sauce was developed by GC-MS. We adopted the diatomaceous earth solid-phase extraction (SPE) column and elution solvent of ethyl acetate/diethyl ether (5:95 v/v) for sample cleaning. The in-house validation showed the limit of quantificatio...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.128
更新日期：2013-12-15 00:00:00
abstract：:Colocasia esculenta (L.) Shott, commonly known as taro, is an essential food for millions of people. The leaves are consumed in sauces, purees, stews, and soups, being also used in wound healing treatment. Nowadays, the consumers' demand for bioactive compounds from the diet led to the development of new agricultural ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.009
更新日期：2013-12-15 00:00:00
abstract：:Polypyrrole magnetic microspheres were synthesized and used to extract carbaryl, carbofuran, and methomyl before analysis by a high-performance liquid chromatography with diode array detection. Under optimal conditions, four times the preconcentration was achieved with the use of only 1.2 mL of sample. Good linearity ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128336
更新日期：2021-04-16 00:00:00
abstract：:Immunochromatographic assays (ICAs) are most frequently used for on-site rapid screening of clenbuterol. To improve sensitivity, a novel probe with bacteria as signal carriers was developed. Bacteria can load a great deal of gold nanoparticles (AuNPs) on their surface, meaning much fewer antibodies are needed to produ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.04.085
更新日期：2018-10-01 00:00:00
