Polysaccharides
Mostrando 1-12 de 1322 artigos, teses e dissertações.
-
1. LENTINULA EDODES POLYSACCHARIDES SUPPRESSED PRO-INFLAMMATORY CYTOKINES EXPRESSION AND COLITIS IN MICE
RESUMO Contexto: Polissacarídeos de cogumelos comestíveis possuem atividades imunomodulatórias, anti-inflamatórias e anti-tumorais. Estudos recentes indicaram que a necroptose desempenha um papel na patogênese de doenças inflamatórias e regula o aumento da expressão de citocinas inflamatórias. Objetivo: Torna-se imprescindível determinar o impa
Arquivos de Gastroenterologia. Publicado em: 2022
-
2. Study on the mechanisms of Suaeda rigida polysaccharides on the heart inhibition and skeletal muscle promotion in the frog
RESUMO Os objetivos deste estudo foram investigar os efeitos de diferentes concentrações de Suaeda rigida polissacarídeos (SRPs) sobre as características fisiológicas do coração de rã e do músculo gastrocnêmio, comparar suas semelhanças e diferenças, e analisar os mecanismos. CaCl2 e acetilcolina (Ach) foram selecionados respectivamente para sere
Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Publicado em: 2022
-
3. Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin
Abstract This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentra
Food Sci. Technol. Publicado em: 2021-09
-
4. Extraction optimization and antioxidant activity of Phyllanthus urinaria polysaccharides
Abstract Three extraction parameters including extraction time, material to solvent ratio, and extraction temperature for the extraction yield of Phyllanthus urinaria polysaccharides were optimized by response surface methodology. The results revealed that the optimal extraction process was extraction time of 5.3 h, extraction temperature of 93 °C, and mate
Food Sci. Technol. Publicado em: 2021-06
-
5. DESENVOLVIMENTO NOS MÉTODOS DE GLICOSILAÇÃO: UMA CHAVE PARA ACESSAR SUAS APLICAÇÕES NA SÍNTESE DE MOLÉCULAS BIOATIVAS
Glycosylation reaction is an important class of reactions in organic chemistry, and the development of the method contributes to the synthesis of many biologically active compounds containing various glycoside bonds. Is arguably the most important, albeit challenging, reaction in the field of carbohydrate chemistry. Examples of the products of glycosylation
Quím. Nova. Publicado em: 2021-04
-
6. A new polysaccharide isolated from Dendrobium offcinale, stimulates aquaporin-3 expression in human keratinocytes
Abstract Polysaccharides are the major components of the water extract from Dendrobium officinale, which have been thoroughly studied and found to have favorable moisturizing properties on mammalian skin. However, the structures of polysaccharides on skin moisturizing properties remains unknown. The aim of this study was to extract and characterize D. offici
Food Sci. Technol. Publicado em: 2021-03
-
7. Response surface optimization of polysaccharide extraction from Galla Chinensis and determination of its antioxidant activity in vitro
Abstract Galla Chinensis was a traditional Chinese medicine used as an ingredient in many prescriptions for the treatment of oxidant damage-associated symptoms in China. The current research on the isolation of polysaccharides from Galla Chinensis and their antioxidant activities still remain as an ongoing challenge. The purpose of this study is to develop a
Food Sci. Technol. Publicado em: 2021-03
-
8. Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
Abstract The calcium oxalate content from two Amazonian amilaceous roots, Xanthosoma sagittifolium and Pachyrhizus tuberosus, before and after cooking were studied in the present work. Calcium oxalate raphides were observed by light microscopy in longitudinal sections from fresh tubers. The functional properties and physicochemical characteristics of isolate
Food Sci. Technol. Publicado em: 2020-09
-
9. Cyclocarya paliurus (Batal.) Iljinskaja polysaccharides alleviate type 2 diabetes mellitus in rats by resisting inflammatory response and oxidative stress
Abstract This study aimed to investigate the effects of Cyclocarya paliurus (Batal.) Iljinskaja polysaccharides (CPP) on the glucose-lipid metabolism in T2DM rats. T2DM model was established in 40 Wistar rats which were then randomly divided into model, CPP-1, CPP-2 and CPP-3 groups. Ten normal rats were selected as the control group. The CPP-1, CPP-2 and CP
Food Sci. Technol. Publicado em: 2020-06
-
10. Effect of molecular weight on hypolipidemic and hypoglycemic activities of fermented Auriculaia auricula supernatant
Abstract Auriculaia auricula is considered as species of Mu Er in Chinese medicine and today are used interchangeably. A. auricula polysaccharides have been shown anti-cholesterol and anti-hyperglycemia. The aim of this research was to investigate the hypolipidemic and anti-hyperglycemic effects of extracts from different molecular weight fragments of A. aur
Food Sci. Technol. Publicado em: 2020-06
-
11. Chitosan and Agaricus brasiliensis Polysaccharides Films: A Preliminary Study
The known biotechnological properties of chitosan and the recent biological activities attributed to polysaccharides from Agaricus brasiliensis have been of interest to obtain films constituted by these two polymers. The glucans obtained from the mushroom inhibited about 96.5% of the ferrous ion, besides not promoting a significant increase of lactate dehydr
J. Braz. Chem. Soc.. Publicado em: 2020-05
-
12. THE SUCCESS OF THE BRAZILIAN ALCOHOL PROGRAM (PROÁLCOOL) - A DECADE-BY-DECADE BRIEF HISTORY OF ETHANOL IN BRAZIL
ABSTRACT The National Alcohol Program (Proálcool) was a strategic policy of the Brazilian government to replace petroleum-based fuels with alcohol (ethanol). Based on the review, we can choose the 1960s as a start point for a leap in development. Over the 500 years of sugarcane history in Brazil, the crop enters the second decade of the 21st century with ex
Eng. Agríc.. Publicado em: 2020-04