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| Registros recuperados: 31 | |
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| Guzmán,Fanny; Barberis,Sonia; Illanes,Andrés. |
| Peptides are molecules of paramount importance in the fields of health care and nutrition. Several technologies for their production are now available, among which chemical and enzymatic synthesis are especially relevant. The present review pretends to establish a non-biased appreciation of the advantages, potentials, drawbacks and limitations of both technologies. Chemical synthesis is thoroughly reviewed and their potentials and limitations assessed, focusing on the different strategies and challenges for large-scale synthesis. Then, the enzymatic synthesis of peptides with proteolytic enzymes is reviewed considering medium, biocatalyst and substrate engineering, and recent advances and challenges in the field are analyzed. Even though chemical synthesis... |
| Tipo: Journal article |
Palavras-chave: Enzymatic synthesis; Peptides; Proteases; Solid-phase synthesis. |
| Ano: 2007 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582007000200012 |
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| Figueiredo,Vitória Ribeiro Garcia de; Justus,Ariana; Pereira,Dafne Garcia; Georgetti,Sandra Regina; Ida,Elza Iouko; Kurozawa,Louise Emy. |
| Abstract This work aimed to evaluate the enzymatic hydrolysis of okara protein concentrate with respect to degree of hydrolysis (DH) in order to obtain a protein hydrolysate with high antioxidant capacity and aglycones isoflavone content. A central composite rotatable design was carried out to evaluate the influence of temperature (40 to 70°C), enzyme:substrate ratio (0.5 to 5.0%, g/100g protein) and pH (7.0 to 9.0) on DH. The optimal condition was 55°C, pH 9 and enzyme:substrate ratio of 5.0%, resulting a DH value of 35.5%. After protein hydrolysis at optimal condition, the antioxidant capacities of hydrolysate increased from 58.29 to 383.49 μM Trolox equivalent/g solids (ABTS method) and 2.41 to 15.32 μM Trolox equivalent/g solids (FRAP method) when... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soy pulp; Peptides; Cleavage of protein; Isoflavone profile; Electrophoresis; Experimental design. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100505 |
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| Silva,L.F.; Pinto,P.S.A.; Ducas,C.T.S.; Santos,T.O.; Nieto,E.C.A.; Peixoto,R.P.M.G.. |
| Given the limited knowledge about the diagnosis of bovine cysticercosis by immunoblot, the aim of this study was to assess the applicability of this test, identifying key peptides with diagnostic value. Immunoblot assays were performed using total larval antigen of Taenia crassiceps and 60 sera of positive bovines for cysticercosis (30 naturally and 30 experimentally infected with T. saginata eggs), 30 sera of negative bovines for cysticercosis and 30 sera of bovines with other diseases (fascioliasis, hydatidosis and tuberculosis). The peptides of greater diagnostic importance, in descending order of accuracy (%), were as follows: 6-8kDa (90.8%), 129-143kDa (74.2%), 99-105kDa (71.7%) and 14-19kDa (71.1%). Cross-reactions, due to fascioliasis and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bovine cysticercosis; Diagnosis; Immunoblot; Taenia crassiceps; Peptides. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352015000300891 |
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| WILHELM,VIVIAN; VILLEGAS,JAIME; MIQUEL,ÁLVARO; ENGEL,ESTEBAN; BERNALES,SEBASTIÁN; VALENZUELA,PABLO D.T.; BURZIO,LUIS O.. |
| The complete sequence of the mitochondrial genome of Chinook salmon, Oncorhynchus tshawytscha, has been determined. The circular genome consisting of 16,644 base pairs encodes thirteen proteins, the 12S and 16S ribosomal RNAs, and 22 transfer RNAs. These genes are ordered in the same way as most other vertebrates. The nucleotide and amino acid sequences of the ribosomal RNAs and the thirteen protein-coding genes were compared with those of other salmonids such as Oncorhynchus mykiss, Salmo salar, Salvelinus fontinalis, Salvelinus alpinus and Coregonus lavaretus. The sequence features of the control region (D-loop), the origin of L-strand replication and a putative peptide codified by the 16S mitochondrial RNA are described and discussed. |
| Tipo: Journal article |
Palavras-chave: Salmonids; Mitochondria; Genome; Peptides; 16S rRNA. |
| Ano: 2003 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602003000200012 |
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| Rodríguez-Ravelo,Rodolfo; Coronas,Fredy I V; Zamudio,Fernando Z; González-Morales,Lidia; López,Georgina Espinosa; Urquiola,Ariel Ruiz; Possani,Lourival D. |
| Backgound The venom of the Cuban scorpion Rhopalurus junceus is poorly study from the point of view of their components at molecular level and the functions associated. The purpose of this article was to conduct a proteomic analysis of venom components from scorpions collected in different geographical areas of the country. Results Venom from the blue scorpion, as it is called, was collected separately from specimens of five distinct Cuban towns (Moa, La Poa, Limonar, El Chote and Farallones) of the Nipe-Sagua-Baracoa mountain massif and fractionated by high performance liquid chromatography (HPLC); the molecular masses of each fraction were ascertained by mass spectrometry analysis. At least 153 different molecular mass components were identified among... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cuba; Hyaluronidase; Peptides; Phospholipase; Proteomics; Rhopalurus junceus; Scorpion. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992013000100309 |
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| Delcroix, Jeremy; Gatesoupe, F.j.; Desbruyeres, Elisabeth; Huelvan, Christine; Le Delliou, Herve; Le Gall, Marie-madeleine; Quazuguel, Patrick; Mazurais, David; Zambonino-infante, Jose-luis. |
| Protein hydrolysate is an essential component of dry starter diets for fish larvae, as promoting healthy development. Peptides are also suitable substrates for many intestinal microbes. Five experimental diets were compared to a control diet (CONT) supplemented with a commercial fish protein hydrolysate. Each diet contained one marine protein hydrolysate, which differed by the proportion of di- and tri-peptides, and by raw materials. Two diets (HYD4 and HYD5) stimulated larval growth compared with CONT. Two other diets (HYD1 and HYD2) yielded inferior growth. HYD1 was detrimental for survival, which was associated with an up-regulation of genes involved in inflammation and antioxidative responses, while the gene coding for osteocalcin was down-regulated in... |
| Tipo: Text |
Palavras-chave: Compound diets; Denaturing gradient gel electrophoresis; Digestive enzymes; Gene expression; Gut maturation; Peptides. |
| Ano: 2015 |
URL: https://archimer.ifremer.fr/doc/00197/30865/29268.pdf |
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| Nguyen, Thi-my-huong. |
| The main objective of this study is the valorisation of by-products coming from processed tuna (Thunnus albacares). Therefore, enzymatic hydrolysis was selected, using an industrial large spectrum protease (Protamex). In a first phase, hydrolyses of these by-products (heads, tails, viscera) were carried out for long periods of time (12h) in order to establish the kinetics of the proteolysis of those different by-products and to obtain the approximate composition of the different resulting fractions and to determine the conditions which would allow the valorisation of these fractions. In a second phase the valorisation in animal nutrition (shrimp culture) and in human nutrition (fish sauce) of the fractions coming from the hydrolysis of the head of tunas... |
| Tipo: Text |
Palavras-chave: Feed; Food; Lipids; Peptids; Protamex; Proteolysis; By products; Thuna; Alimentation; Lipides; Peptides; Protamex; Protéolyse; Co produits; Thon. |
| Ano: 2009 |
URL: http://archimer.ifremer.fr/doc/2009/these-6918.pdf |
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| 三上, 正幸; 島田, 謙一郎; 関川, 三男; MIKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKIKAWA, Mitsuo. |
| Some properties of the non-heated meat products in European countries were analyzed. The dry fermented sausages used were Spanish salami (small，medium and large size)，Chorizo， Pepper salami， Italian salami，Hungarian salami and Serrano ham. Viable bacterial counts were small number (10³-10⁵CFU/g) in the hard type sausages and were large number (10⁷ -10⁸CFU/g) in the semi soft type sausages. The pH of the dry fermented sausages inoculated with mold was 5.4-6.7 and was higher than 5.1 of Chorizo which was not inoculated with mold. Peptides and total free amino acids content were 634.0 - 2，240.7 mg/100g products and 404.8 - 2，413.4 mg/100g products， respectively. These were high numbers in Serrano ham. Nitrite ion contents were low level (0.3-4.3 ppm) in... |
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Palavras-chave: 発酵ソーセージ; 乾塩ハム; ペプチド; 遊離アミノ酸; Dry fermented sausages; Dry cured ham; Peptides; Free amino acids. |
| Ano: 2001 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2992 |
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| Registros recuperados: 31 | |
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