Amino Acids
Mostrando 25-36 de 15507 artigos, teses e dissertações.
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25. Genome-Wide Assessment of Putative Superoxide Dismutases in Unicellular and Filamentous Cyanobacteria
Abstract Cyanobacteria are photoautotrophic prokaryotes capable to grow in diverse ecological habitats, originated 2.5-3.5 billion years ago and were first to produce oxygen. Since then superoxide dismutases (SOD) acquired great significance due to their ability to catalyze detoxification of byproducts of oxygenic photosynthesis i.e. superoxide radicals. In
Braz. arch. biol. technol.. Publicado em: 20/12/2019
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26. Effect of Exogenous Protease, Mannanase, and Xylanase Supplementation in Corn and High Protein Corn DDGS Based Diets on Growth Performance, Intestinal Morphology and Nutrient Digestibility in Broiler Chickens
ABSTRACT A study was conducted to evaluate the effects of exogenous enzymes supplementation in high protein (Hi-Pro) corn DDGS-based diets on broiler growth performance, intestinal health, and nutrient digestibility. A total of 200 one-day-old broiler chicks were randomly allocated to four dietary treatments with five replicates of 10 birds each. A basal die
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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27. Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and
Food Sci. Technol. Publicado em: 13/12/2019
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28. Metagenomic and metatranscriptomic analysis of the microbial community structure and metabolic potential of fermented soybean in Yunnan Province
Abstract Traditional fermented soybean contains a variety of microflora. To obtain a comprehensive and accurate understanding of the microbial community structure and metabolic potential of fermented soybean, comparative metagenomics and metatranscriptomics were performed on a sample of fermented soybean in Yunnan Province. Metagenomic DNA and metatranscript
Food Sci. Technol. Publicado em: 13/12/2019
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29. Collagen production from chicken keel bone using acid and enzymatic treatment at a temperature of 30 °C
Abstract The aim of this study was to investigate the effect of acid pretreatment, temperature and enzyme concentration on the acid-enzymatic extraction of soluble collagen from chicken keel bone cartilage. A chemical composition analysis and protein profile characterization of this slaughter by-product were also conducted. The cartilages were extracted with
Food Sci. Technol. Publicado em: 13/12/2019
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30. Three Main Causes of Homocystinuria: CBS, cblC and MTHFR Deficiency. What do they Have in Common?
Abstract Genetic homocystinurias are a group of inborn errors of metabolism that result in the massive excretion of homocysteine (Hcy) in the urine due to Hcy accumulation in the body, usually causing neurological and cardiovascular complications. The three most frequent causes are classical homocystinuria [deficiency of cystathionine beta-synthase (CBS)], m
J. inborn errors metab. screen.. Publicado em: 05/12/2019
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31. Heterologous expression and mutagenesis of recombinant Vespa affinis hyaluronidase protein (rVesA2)
Abstract Background: Crude venom of the banded tiger waspVespa affinis contains a variety of enzymes including hyaluronidases, commonly known as spreading factors. Methods: The cDNA cloning, sequence analysis and structural modelling of V. affinis venom hyaluronidase (VesA2) were herein described. Moreover, heterologous expression and mutagenesis of rVesA2
J. Venom. Anim. Toxins incl. Trop. Dis. Publicado em: 05/12/2019
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32. Gut microflora and intestinal morphology changes of broiler chickens fed reducing dietary protein supplemented with lysine, methionine, and threonine in tropical environment
ABSTRACT This experiment aimed to discover the effect of reducing dietary protein supplemented with lysine, methionine, and threonine on growth performance, volatile fatty acid profile, and intestinal villus height and crypt depth of broilers, as well as the microflora counts isolated from broiler chicken faeces. A total of 288-day-old broilers were allocate
R. Bras. Zootec.. Publicado em: 28/11/2019
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33. Application and comparison of proteolytic enzyme preparations in technology of protein hydrolyzates
Abstract Protepsin belongs to the class of acid proteinases, containing carboxyl groups in the active center. The preparation cleaves peptide bonds formed by aromatic amino acids (tyrosine, phenylalanine), and does not hydrolize esters and amides. Along with the proteolytic complex, Protepsin contains collagenase, lipase, and other digestive enzymes. The pre
Food Sci. Technol. Publicado em: 28/11/2019
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34. Apparent Faecal Digestibility of Essential Amino Acids from Ω3 Pufa Diets for Laying Hens
ABSTRACT The apparent faecal digestibility of the essential amino acids from Ω3 PUFA layer diets and feeding solutions to avoid possible adverse effects of such diets were investigated in two experiments conducted on Lohmann Brown laying hens. Experiment 1 used 72 layers assigned to three groups (C1, E1-1, E2), while experiment 2 used 96 layers assigned to
Braz. J. Poult. Sci.. Publicado em: 25/11/2019
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35. Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi
Abstract The enhancement of antioxidant activity of fermented okara was investigated using fungal solid-state fermentation. The initial fungal concentration and water activity were found to influence the enhanced antioxidant capacity of fermented okara. Extracellular enzymes, especially proteases and carbohydrases might facilitate the hydrolysis of okara pro
Food Sci. Technol. Publicado em: 25/11/2019
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36. Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced
Food Sci. Technol. Publicado em: 25/11/2019