Potential antioxidant peptides released after simulated gastro-intestinal digestion of Stracchino soft cheese

被引：0
|
作者：
Adesso, Simona [1 ]
Ventre, Giovanni [1 ]
Sommella, Eduardo [1 ]
Pepe, Giacomo [1 ]
Pagano, Francesco [1 ]
Sansone, Francesca [1 ]
Autore, Giuseppina [1 ]
Campiglia, Pietro [1 ]
Marzocco, Stefania [1 ]
机构：
[1] Univ Salerno, Dept Pharm, I-84084 Fisciano, SA, Italy
来源：
AMINO ACIDS | 2015年 / 47卷 / 08期
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：1674 / 1674
页数：1
相关论文
共 50 条
  • [41] Stability of Trans-Resveratrol Encapsulated in a Protein Matrix Produced Using Spray Drying to UV Light Stress and Simulated Gastro-Intestinal Digestion
    Koga, Clarissa C.
    Andrade, Juan E.
    Ferruzzi, Mario G.
    Lee, Youngsoo
    JOURNAL OF FOOD SCIENCE, 2016, 81 (02) : C292 - C300
  • [42] The effect of molecular weights on the survivability of casein-derived antioxidant peptides after the simulated gastrointestinal digestion
    Chen, Min
    Li, Bo
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2012, 16 : 341 - 348
  • [43] Protein breakdown and release of antioxidant peptides during simulated gastrointestinal digestion and the absorption by everted intestinal sac of rapeseed proteins
    Dai, Chunhua
    Zhang, Weiwei
    He, Ronghai
    Xiong, Feng
    Ma, Haile
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 86 : 424 - 429
  • [44] Profiles, antioxidative and ACE inhibitory activity of peptides released from fermented buttermilk before and after simulated gastrointestinal digestion
    Magouz, Osama
    Mehanna, Nabil
    Khalifa, Mohamed
    Sakr, Hanaa
    Gensberger-Reigl, Sabrina
    Dalabasmaz, Sevim
    Pischetsrieder, Monika
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2023, 84
  • [45] Ten-dimensional hyphenation including simulated static gastro-intestinal digestion on the adsorbent surface, planar assays, and bioactivity evaluation for meal replacement products
    Schreiner, Tamara
    Eggerstorfer, Naila Margot
    Morlock, Gertrud Elisabeth
    FOOD & FUNCTION, 2023, 14 (01) : 344 - 353
  • [46] Composition and antioxidant activity of full-fat cheese fortified with (+)-catechin, and recovery of (+)-catechin after simulated in vitro digestion
    Rashidinejad, A.
    Birch, J.
    Everett, D. W.
    JOURNAL OF ANIMAL SCIENCE, 2016, 94 : 265 - 266
  • [47] Antioxidant activity of Cheddar cheese during its ripening time and after simulated gastrointestinal digestion as affected by probiotic bacteria
    Chen, Ping
    Liu, Lu
    Zhang, Xiuxiu
    Bora, Awa Fanny Massounga
    Li, Xiaodong
    Zhao, Mingqi
    Hao, Xinyue
    Wang, Yu
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2019, 22 (01) : 217 - 228
  • [48] Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells
    Basilicata, Manuela Giovanna
    Pepe, Giacomo
    Adesso, Simona
    Ostacolo, Carmine
    Sala, Marina
    Sommella, Eduardo
    Scala, Maria Carmina
    Messore, Antonella
    Autore, Giuseppina
    Marzocco, Stefania
    Campiglia, Pietro
    INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 2018, 19 (07)
  • [49] Chemical and cell antioxidant activity of amaranth flour and beverage after simulated gastrointestinal digestion. Role of peptides
    Rodriguez, Mariela
    Tironi, Valeria A.
    FOOD RESEARCH INTERNATIONAL, 2023, 173
  • [50] Antioxidant peptides from "Mozzarella di Bufala Campana DOP" after simulated gastrointestinal digestion: In vitro intestinal protection, bioavailability, and anti-haemolytic capacity
    Tenore, Gian Carlo
    Ritieni, Alberto
    Campiglia, Pietro
    Stiuso, Paola
    Di Maro, Salvatore
    Sommella, Eduardo
    Pepe, Giacomo
    D'Urso, Emanuela
    Novellino, Ettore
    JOURNAL OF FUNCTIONAL FOODS, 2015, 15 : 365 - 375
12345