Pepsin
Mostrando 1-12 de 304 artigos, teses e dissertações.
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1. Laryngopharyngeal Reflux: Symptoms, Signs, and Presence of Pepsin in Saliva - A Reliable Diagnostic Triad
Abstract Introduction Twenty-four-hour multichannel intraluminal impedance with double probe pH monitoring (MII-pH), though considered the most sensitive tool for the diagnosis of gastroesophageal reflux disease (GERD), is invasive, time consuming, not widely available, and unable to detect non-acid reflux. In contrast, the presence of pepsin in the saliva
Int. Arch. Otorhinolaryngol.. Publicado em: 2021-04
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2. In vitro anticancer and antioxidant potential of Amaranthus cruentus protein and its hydrolysates
Abstract New insights on the use of peptides as therapeutic agents in the treatment of cancer have emerged with reports showing anti-tumour activity of peptides, predominantly derived from animals or microorganisms. Amaranth is a pseudocereal traditionally acknowledged to possess pharmacotherapeutic properties. Thus, the aim of this study was to compare the
Food Sci. Technol. Publicado em: 2020-12
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3. Comparison of in vitro erosion protocols in bovine teeth to simulate natural erosion lesion: analysis of mechanical properties and surface gloss
Abstract Objective The aim of this study was to compare two in vitro erosion protocols, in which one simulates in vivo conditions experienced by patients with gastroesophageal disorders or bulimia (HCl-pepsin protocol), and the other simulates the diet of an individual who consumes a high volume of erosive beverages (citric acid protocol). In addition, the
J. Appl. Oral Sci.. Publicado em: 07/01/2019
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4. Partial characterization of digestive proteases in sheepshead, Archosargus probatocephalus (Spariformes: Sparidae)
ABSTRACT Digestive proteases were partially characterized in sheepshead juveniles, using biochemical and electrophoretic techniques. Results showed higher activity level of the stomach proteases (2.39 ± 0.02 U mg protein-1) compared to the intestinal proteases (1.6 ± 0.1 U mg protein-1). The activity of trypsin, chymotrypsin, leucine aminopeptidase and car
Neotrop. ichthyol.. Publicado em: 08/11/2018
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5. Composition of gastrointestinal content, protease and lipase activities in summer and winter of four freshwater siluriforms (Teleostei: Actinopterygii) with two different feeding habits
ABSTRACT The aim of this study was to determine the composition of gastrointestinal content and protease and lipase activities in summer and winter as well as to evaluate the relationship between digestive enzyme activity and centesimal composition of gastrointestinal content and feeding habits of two omnivorous species, Rhamdia quelen (Quoy & Gaimard, 1824)
Zoologia (Curitiba). Publicado em: 18/06/2018
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6. Optimal conditions for obtaining collagen from chicken feet and its characterization
Abstract The objective of this study was to extract collagen from chicken feet, determining optimal extraction conditions according to acetic acid concentration, pepsin content and time of enzymatic hydrolysis. A factorial design 23 was used, with three replications at the central point, totaling 11 experiments. The response variable studied was the collage
Food Sci. Technol. Publicado em: 16/04/2018
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7. Effect of Feeding Transcarpathian Zeolite on Gastrointestinal Morphology and Function in Broiler Chickens
ABSTRACT Many kinds of feed additives can be used in chicken diets to stimulate intestinal morphological maturation and, consequently, intestinal function. The purpose of this study was to evaluate the effect of zeolite on broiler performance, gut morphology and gut digestive enzyme activity. The one-day old broiler chickens Ross 308 were assigned randomly i
Rev. Bras. Cienc. Avic.. Publicado em: 2017-12
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8. Anti-nutritional factors and digestibility of protein in Cayocar brasiliense seeds
Abstract The Brazilian Cerrado presents a wide variety of natural products, including the Pequi (Caryocar brasiliense). The important factor that determines the dietary and nutritional ideality of protein is degestitibility. This work aims to evaluate the protein digestibility of Pequi seeds and the presence of anti-nutritional factors. The protein Pequi alm
Food Sci. Technol. Publicado em: 26/10/2017
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9. Multivariate approach to assess in vitro Fe bioaccessibility in chicken meat
Abstract A 32 factorial design was employed to develop an in vitro digestion method for estimation of Fe bioaccessible fractions in cooked chicken meat. The effects of sample size and the in vitro bioaccessible fractions of this essential element were evaluated. A sample preparation method employing a microwave assisted digestion with dilute nitric acid was
Food Sci. Technol. Publicado em: 12/06/2017
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10. Physicochemical characteristics and fibril-forming properties of collagen from paddlefish (Polyodon spathula) and globefish (Fugu flavidus) skin byproducts
Abstract Acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from the skin byproducts of paddlefish (ASC-P and PSC-P) and globefish (ASC-G and PSC-G) were purified and characterized. The imino acid contents of ASC-P, PSC-P, ASC-G and PSC-G were 194.1, 197.9, 186.4 and 189.7 residues/1000 residues, respectively. SDS-polyacrylamide gel electrophoresi
Food Sci. Technol. Publicado em: 29/05/2017
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11. NOVEL APPLICATION OF POROUS AND CELLULAR MATERIALS FOR COVALENT IMMOBILIZATION OF PEPSIN
Abstract Pepsin was immobilized via covalent bonds on different carriers: a silica gel carrier, acrylic beads, and a cellulose-based carrier - Granocel. All carriers were functionalized through the presence of -OH, -COOH, -NH2, or glycidyl groups on their surfaces. Three different cross-linkers were used for activation thereof. The results showed that Granoc
Braz. J. Chem. Eng.. Publicado em: 2016-06
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12. Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates
Abstract The objective of this work was to study the effect of enzymatic hydrolysis of black bean protein concentrate using different enzymes. Bean proteins were extracted and hydrolyzed over a period of 120 min using the enzymes pepsin or alcalase. The protein hydrolysates’ molecular weight was assayed by electrophoresis and the antioxidant activity was e
Food Sci. Technol. Publicado em: 29/04/2016