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	Provedor de dados Ciênc. Tecnol. Aliment. (2) BJPS (1) Autor BRZESKA,Magdalena (1) CHAIYASUT,Chaiyavat (1) CHAIYASUT,Khontaros (1) KARP,Sabina (1) KESIKA,Periyanaina (1) KUREK,Marcin Andrzej (1) Kaya,Kürşat (1) MOCZKOWSKA,Małgorzata (1) PEERAJAN,Sartjin (1) PENGKUMSRI,Noppawat (1) SIRILUN,Sasithorn (1) SIVAMARUTHI,Bhagavathi Sundaram (1) Taşlıdere,Elif (1) Türkmen,Neşe Başak (1) WIERZBICKA,Agnieszka (1) WYRWISZ,Jarosław (1) Çiftçi,Osman (1) Öztanır,Mustafa Namık (1) Mais... Palavra-chave Beta-glucan (3) Bread (1) C57BL/J6 mice (1) Cytokines (1) FTIR (1) Global cerebral I/R (1) Immunomodulation (1) Neuronal damage (1) Oxidative stress (1) Pretreatment (1) Quality (1) Saccharomyces cerevisiae (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2019 (1) 2018 (1) 2017 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Beta-glucan attenuates cerebral ischemia/reperfusion-induced neuronal injury in a C57BL/J6 mouse model BJPS Kaya,Kürşat; Çiftçi,Osman; Öztanır,Mustafa Namık; Taşlıdere,Elif; Türkmen,Neşe Başak. Beta-glucans (βg), that have many useful effects on human health, are natural polysaccharides. Our aim in this study was to determine useful effect of βg against oxidative and neuronal damage caused by global cerebral ischemia/reperfusion (IR) in stroke imitated mice via surgical operation. A total of 40 mice divided into four equal groups randomly. The group 1 (sham operated) was kept as control. Bilateral carotid arteries of subjects in group 2 (I/R) and group 4 (I/ R + βg) were clipped for 15 min, and the mice in group 4 (I/R + βg) were treated with βg (50 mg/kg/day), while the mice in group 2 (I/R) were treated with only vehicle for 10 days. The mice of group 3 (βg) were treated with βg for 10 days without carotid occlusion. Global cerebral I/R... Tipo: Info:eu-repo/semantics/article Palavras-chave: Global cerebral I/R; Oxidative stress; Neuronal damage; Beta-glucan; C57BL/J6 mice. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502019000100570 Extraction of β-glucan from Saccharomyces cerevisiae: Comparison of different extraction methods and in vivo assessment of immunomodulatory effect in mice Ciênc. Tecnol. Aliment. PENGKUMSRI,Noppawat; SIVAMARUTHI,Bhagavathi Sundaram; SIRILUN,Sasithorn; PEERAJAN,Sartjin; KESIKA,Periyanaina; CHAIYASUT,Khontaros; CHAIYASUT,Chaiyavat. Abstract Beta-glucan (BG) is a conserved cell wall components of bacteria, fungi, and yeast. BG is an immunomodulator and stimulates the host immune system. This study was performed to screen Saccharomyces cerevisiae strain with high BG, extraction of BG using different chemical extraction methods, composition analysis of BG, and evaluation of the immunomodulatory effect of high-quality BG using mice model. Ten yeast strains were screened for high BG content using total glucan extraction kit and were subjected to FT-IR analysis. The kit based extraction revealed that HII31 showed a high content of total glucan and BG. HII31 cells were subjected to four different acid/base extractions, which indicated that combination of a strong base (NaOH) and weak acid... Tipo: Info:eu-repo/semantics/article Palavras-chave: Beta-glucan; Saccharomyces cerevisiae; Immunomodulation; FTIR; Cytokines. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100124 Effect of different beta-glucan preparation pretreatments on fortified bread quality Ciênc. Tecnol. Aliment. KUREK,Marcin Andrzej; WYRWISZ,Jarosław; BRZESKA,Magdalena; MOCZKOWSKA,Małgorzata; KARP,Sabina; WIERZBICKA,Agnieszka. Abstract This research explores the different beta-glucan preparation pretreatments prior to fortifying the bread (hydrating, freezing, boiling, blendering and their combination). Breads containing hydrated or dry beta-glucan preparations demonstrated lower values of specific volume than the control. On the other hand, the beta-glucan preparation, which was boiled or blendered after freezing showed higher specific volume. The firmest bread was achieved by adding beta-glucan preparation which was hydrated and blendered (significant at p ≤ 0.05) and the least firm was after application of a frozen blendered preparation. In our study, we researched the influence of pretreatment the beta-glucan preparation on the concentration of this compound. Our breads... Tipo: Info:eu-repo/semantics/article Palavras-chave: Beta-glucan; Pretreatment; Bread; Quality. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400606 Registros recuperados: 3 Primeira ... 1 ... Última

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