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	Provedor de dados BABT (1) BJM (1) Autor Caudillo-Pérez,César (1) Hernández-Monjaraz,Wendy Susana (1) Macías-Sánchez,Karla Lizbeth (1) Medeiros,Erika Valente (1) Moreira,Keila Aparecida (1) Oliveira,João Tiago Correia (1) Queiroz,Alana Emilia Soares de França (1) Salazar-Sánchez,Pedro Ulises (1) Silva,Anna Carolina da (1) Souza-Motta,Cristina Maria de (1) Mais... Palavra-chave Chelators (2) + (1) ABTS (1) Aspergillus (1) Cooper (1) DPPH (1) Fusarium (1) Iron (1) Laccases (1) Purification (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2018 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Antioxidant Activities of Chicken Egg White Hydrolysates Obtained by New Purified Protease of Aspergillus avenaceus URM 6706 BABT Silva,Anna Carolina da; Queiroz,Alana Emilia Soares de França; Oliveira,João Tiago Correia; Medeiros,Erika Valente; Souza-Motta,Cristina Maria de; Moreira,Keila Aparecida. Abstract Protein hydrolysates originating from egg white have already been reported to be bioactive and, among their biological activities, possess the antioxidant property that protects the body from early ageing and diseases linked to oxidation. Therefore, the objective of this work was to evaluate the antioxidant activity of hydrolysates obtained by the hydrolysis of egg white from hen poultry. The protease produced by Aspergillus avenaceus URM 6706 was purified and subsequently applied to hydrolysate the egg white, and the degree of hydrolysis was verified during the protease exposure time (4-24 h). The hydrolysis was intensified over time of exposure to the protease. It was possible to detect the antioxidant activities of eliminating the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Aspergillus; Purification; ABTS; +; DPPH; Chelators. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100508 Influence of iron and copper on the activity of laccases in Fusarium oxysporum f. sp. lycopersici BJM Hernández-Monjaraz,Wendy Susana; Caudillo-Pérez,César; Salazar-Sánchez,Pedro Ulises; Macías-Sánchez,Karla Lizbeth. ABSTRACT Fusarium oxysporum f. sp. lycopersici is a phytopathogenic fungus that causes vascular wilt in tomato plants. In this work we analyze the influence of metal salts such as iron and copper sulphate, as well as that of bathophenanthrolinedisulfonic acid (iron chelator) and bathocuproinedisulfonic acid (copper chelator) on the activity of laccases in the intra (IF) and extracellular fractions (EF) of the wild-type and the non-pathogenic mutant strain (rho1::hyg) of F. oxysporum. The results show that laccase activity in the IF fraction of the wild and mutant strain increased with the addition of iron chelator (53.4 and 114.32%; respectively). With copper, it is observed that there is an inhibition of the activity with the addition of CuSO4 for the EF... Tipo: Info:eu-repo/semantics/article Palavras-chave: Chelators; Cooper; Fusarium; Iron; Laccases. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000500269 Registros recuperados: 2 Primeira ... 1 ... Última

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