Abstract:
:Lactoferrin (LF) and osteopontin (OPN), multifunctional proteins involved in cell proliferation, can form a complex. LF binds iron, whereas OPN binds calcium. We investigated whether iron- and calcium-binding influences complex formation and the pro-proliferation property of the LF-OPN complex, and the mechanism behind this effect. LF-OPN complexes were prepared using bovine milk LF and OPN, and effects on proliferation of human intestinal epithelial cells (HIECs) were evaluated using a BrdU proliferation assay. Of the four complexes formed by apo- and holo-LF/OPN, the apo-Lf&holo-OPN complex (AH) exhibited the strongest pro-proliferative effect on HIECs, and we therefore focused on AH. AH was resistant to in vitro gastrointestinal digestion, co-localized with both LF and OPN receptors as revealed by confocal microscopy, and stimulated proliferation of HIECs by activating PI3K/Akt signaling. In conclusion, forming a LF-OPN complex may help both proteins to resist digestion and increase the capacity to promote intestinal development in infants.
journal_name
Food Chemjournal_title
Food chemistryauthors
Liu L,Jiang R,Liu J,Lönnerdal Bdoi
10.1016/j.foodchem.2019.125919subject
Has Abstractpub_date
2020-04-25 00:00:00pages
125919eissn
0308-8146issn
1873-7072pii
S0308-8146(19)32057-6journal_volume
310pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::A fast and simple method, which employs QuEChERS and HPLC-UV, was developed to determine preservatives in processed foods from different classes. The method showed correlation coefficients above 0.99, LOQs between 0.13 and 0.33 mg kg-1 and recoveries between 91 and 107%, with RSD ≤ 5.3%. Levels of preservatives were u...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.04.094
更新日期:2019-09-30 00:00:00
abstract::Tea contains characteristic volatile organic compounds, polyphenols, caffeine and catechins, and is therefore among the most widely consumed beverages all over the world. In this study, fresh Jukro tea leaves collected from Damyang-gun (Jeollanam-do) at 40, 60 and 90day growth stages, were semi-fermented. The volatile...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.09.184
更新日期:2017-03-15 00:00:00
abstract::A method was described for monitoring four nitrofuran metabolites including 5-methylmorpholino-3-amino-2-oxazolidinone (AMOZ), 3-amino-2-oxazolidone (AOZ), 1-amino-hydantoin (AHD) and semicarbazide (SEM) in aquatic products. The analytes were quantified by ultra-performance liquid chromatography-tandem mass spectromet...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.07.035
更新日期:2016-02-01 00:00:00
abstract::The effects of sunlight exclusion on the volatile profiles of grapes during different stages of berry development were investigated by placing clusters of grapes in special boxes. Terpenes and aldehydes were the main volatile compounds in the ripe 'Jingxiangyu' berries. Sunlight exclusion was found to change volatile ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.05.012
更新日期:2014-12-01 00:00:00
abstract::The aim of this study was to gain knowledge about the role of triacylglycerol (TAG) composition in fatty acids (FA) of o/w emulsions on both the pancreatic lipolysis kinetics and the bioaccessibility of released products (i.e. contained within the bile salt micellar phase). A mathematical model was developed and its p...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.08.125
更新日期:2016-03-01 00:00:00
abstract::A simple, sensitive and rapid method is proposed for simultaneous determination of 120 various classes of herbicides in oilseed samples. A one-step QuEChERS-based approach to extraction and cleanup has been developed. LC-MS/MS was used to evaluate the proposed sample treatment methodologies. The new one-step QuEChERS ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.076
更新日期:2017-09-01 00:00:00
abstract::The aim was to determine the mycotoxin transfer rate into beer during a semi-industrial production process and the effect of fungicide treatment in the field on mycotoxins concentrations in beer. To ensure the usual practical agronomical conditions, sample A was treated with fungicide Prosaro® 250, and sample B was in...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.02.005
更新日期:2018-07-15 00:00:00
abstract::Total Diet Studies to estimate dietary exposure to food contaminants need to evaluate laboratory measurements data variance. In this process it is critical that data from analytical methods are reliable to correctly scrutinize and compare values over time and between countries. In Europe it is widely recognized that t...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.03.040
更新日期:2013-11-01 00:00:00
abstract::Lycopene extraction was optimized from watermelon pulp using response surface methodology using independent variables:solvent/meal ratio (4:1-12:1v/w), number of extractions (1-5), temperature (20-60°C) and extraction time (4-20min). Watermelon pulp had 59.95mglycopene/100g on fresh weight basis. The experimental valu...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.04.038
更新日期:2017-10-01 00:00:00
abstract::Large proteins (>100kDa) in bovine M. longissimus dorsi and their degradation products during post mortem ageing were investigated by gel electrophoresis and LC-MS/MS analysis. Seventeen protein bands from SDS-PAGE were analysed and 26 proteins were identified. Intact titin, nebulin and filamin were shown to break dow...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.10.158
更新日期:2014-05-01 00:00:00
abstract::Pesticide residue in vegetables is a serious problem that has adverse effects on human health. In our study, we designed and synthesized a molecularly imprinted polymer that can selectively recognize trichlorfon. Using the polymer material as biomimetic antibody, we developed a biomimetic immunoassay-capillary electro...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.11.028
更新日期:2017-04-15 00:00:00
abstract::Introducing okara to develop high-fiber tofu (HFT) can effectively increase the utilization of soy residues as well as enhance the nutrition of tofu. However, okara degrades the glucono-δ-lactone (GDL)-induced tofu quality. Current results showed that microbial transglutaminase (TGase) remarkably enhanced the gel stre...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.03.038
更新日期:2019-08-15 00:00:00
abstract::Melamine is a nitrogenous chemical substance used principally as a starting material for the manufacture of synthetic resins. Due to its very high proportion of nitrogen melamine has been added illegitimately to foods and feeds to increase the measured protein content, which determines the value of the product. These ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.05.106
更新日期:2013-12-01 00:00:00
abstract::The use of excipient emulsions to increase the bioaccessibility of lycopene in tomato juice was studied by simulating gastrointestinal conditions. The influence of droplet diameter (d=0.17 or 19μm) and thermal treatment (90°C, 10min) on lycopene bioaccessibility was evaluated. Lycopene bioaccessibility was relatively ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.04.125
更新日期:2016-11-01 00:00:00
abstract::Hand-pressed strawberry juice samples were subjected to sonication treatments (0, 15 and 30min at 20°C, 25kHz frequency). Physicochemical properties (°Brix, pH, water activity, viscosity, titratable acidity, cloud assessment and turbidity), antioxidant compounds and activity (total phenolics, ascorbic acid, anthocyani...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.07.160
更新日期:2017-01-15 00:00:00
abstract::Trace element content of fish feed and bluegill sunfish muscles (Lepomis macrochirus) from aquaculture and natural pond in Missouri were determined using the inductively coupled-plasma optical emission spectrometer (ICP-OES) and the direct mercury analyzer (DMA). Dietary intake rates of trace elements were estimated. ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2008.02.003
更新日期:2008-09-15 00:00:00
abstract::Sweet bell pepper is a perfect source of flavonoids and carotenoids. Some experiments indicated that fresh organic vegetables contained more of these bioactive compounds in comparison to the conventional ones. It could be expected that pickled organic vegetables also contain more antioxidant compounds. The aim of this...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.11.052
更新日期:2019-04-25 00:00:00
abstract::The effect of controlled-frequency moderate electric field treatments on pectin methylesterase and polygalcturonase activities in tomato homogenate was investigated by subjecting identically treated control and electrically-treated samples to the same temperature history. Additionally, a model was developed for the mo...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.12.010
更新日期:2016-05-15 00:00:00
abstract::Chlorophyll (Chl)-degrading peroxidase (POX) was purified from green and green-yellow broccoli florets to elucidate the physiological role and cell localisation of Chl-degrading POX. Effect of UV-B treatment on Chl-degrading POX activity was also determined. The Chl-degrading POX activity was separated by an ion excha...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.05.108
更新日期:2014-12-15 00:00:00
abstract::A 9-week study was conducted to compare dietary corn starch (CS) or tapioca starch (TS), with or without being pre-gelatinized (PG), on the growth, feeding efficiencies, plasma and muscle biochemistry, intestinal short chain fatty acids (SCFA), and liver glycogen of triplicate groups of 20 red hybrid tilapia (Orecohro...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.07.061
更新日期:2018-01-15 00:00:00
abstract::This study was carried out to investigate the potential fermentation properties of juçara pulp, using pH-controlled anaerobic batch cultures reflective of the distal region of the human large intestine. Effects upon major groups of the microbiota were monitored over 24h incubations by fluorescence in situ hybridisatio...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.09.048
更新日期:2016-04-01 00:00:00
abstract::1,3-Dichloro-2-propanol (1,3-DCP) is a well-known food processing contaminant that has been shown to impede male reproductive function. However, its mechanism of action remains elusive. In this study, the effects of 1,3-DCP on progesterone production were investigated using the R2C Leydig cell model. 1,3-DCP significa...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.01.017
更新日期:2014-07-01 00:00:00
abstract::In this study, through in-situ polymerization process, a novel composite of attapulgite/hydrophilic molecularly imprinted monolithic resin (AT/HMIMR) were prepared in pipette tips for extraction trace plant growth regulators in cucumbers. In the preparation procedure, fibrillar attapulgite nanoparticles were embedded ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.124974
更新日期:2019-11-01 00:00:00
abstract::Oligosaccharide derivatives were developed to crosslink keratin materials from poultry feathers, swine bristles and ox hairs to valorize these major wastes from meat industry. Global butchery generates more than 8,600,000 tons of keratinous wastes annually. Keratin was considered a promising resource for developing bi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125181
更新日期:2019-12-01 00:00:00
abstract::In order to study the effect of high-pressure (HP) treatment and two different methods of brine addition (important for lysosomal membrane destabilisation) on lysosomal enzymes activity and protein degradation, pork semitendinosus muscle was brine enhanced by injection or tumbling, and HP treated at 600 MPa following ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.03.089
更新日期:2012-10-01 00:00:00
abstract::A bi-enzyme tracer direct competitive enzyme-linked immunosorbent assay (dc-ELISA) was developed based on anti-imidaclothiz and anti-thiacloprid antibodies. Several affected physicochemical factors were optimised, including methanol concentration, ionic strength and pH value. Under the optimised conditions, 50% inhibi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.05.037
更新日期:2014-12-01 00:00:00
abstract::High-field and low-field proton NMR spectroscopy were used to analyse lipophilic extracts from ground roast coffees. Using a sample preparation method that produced concentrated extracts, a small marker peak at 3.16 ppm was observed in 30 Arabica coffees of assured origin. This signal has previously been believed abse...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.12.034
更新日期:2018-05-15 00:00:00
abstract::This study aimed to evaluate the effects of the added jujube pulp on the quality characteristics and antioxidant activities of goat milk yogurt (GMY) during 28 days of refrigerated storage. Four GMY formulations were prepared, each varying in the added jujube pulp amount (Y0: not containing jujube pulp; YJ3, YJ6, YJ9:...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.10.104
更新日期:2019-03-30 00:00:00
abstract::This work studies the effects of the substitution of NaCl with KCl and CaCl2 on the physicochemical, mineral and sensory profile of fermented green Spanish-style Manzanilla olives, using an enlarged centroid mixture design. An increasing presence of CaCl2 in the initial brines improved the colour index, L(∗), b(∗) val...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.05.093
更新日期:2016-11-15 00:00:00
abstract::The grape marc obtained after vinification could be a source of high value compounds and the different winemaking techniques could influence such compounds. The composition of skin cell walls from Monastrell grapes grown in three different locations near Murcia (S.E. Spain) has been studied. The grapes were winemaked ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.07.030
更新日期:2015-01-15 00:00:00