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Peptide Content (peptide + content)
Selected AbstractsPhysicochemical properties of low-fat and full-fat Cheddar cheesesINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2006E KÜÇÜKÖNER Low-fat (6% fat) and full-fat (32% fat) Cheddar cheese was manufactured and aged up to 6,9 months at 5°C. The objective was to study the impact of fat on the physicochemical properties of Cheddar cheese. Total soluble nitrogen (TSN) and protein nitrogen (TPSN) in aqueous extracts were determined by the Kjeldahl method. The peptide content of each cheese was determined with reverse phase chromatography (RPC). Low-fat Cheddar (LFC) had a markedly higher peptide content than full-fat Cheddar (FFC). The overall peptide quantity increased with age with a marked increase in hydrophobic peptide content. Rheological properties were determined using an Instron Universal Testing Machine. LFC had significantly higher stress values, indicating hard and rubbery texture, than FFC. Furthermore, LFC had lower strain values, indicating crumbliness. [source] Period 2 Gene Deletion Abolishes ,-Endorphin Neuronal Response to EthanolALCOHOLISM, Issue 9 2010Maria Agapito Background:, Ethanol exposure during early life has been shown to permanently alter the circadian expression of clock regulatory genes and the ,-endorphin precursor proopiomelanocortin (POMC) gene in the hypothalamus. Ethanol also alters the stress- and immune-regulatory functions of ,-endorphin neurons in laboratory rodents. Our aim was to determine whether the circadian clock regulatory Per2 gene modulates the action of ethanol on ,-endorphin neurons in mice. Methods:,Per2 mutant (mPer2Brdml) and wild type (C57BL/6J) mice were used to determine the effect of Per2 mutation on ethanol-regulated ,-endorphin neuronal activity during neonatal period using an in vitro mediobasal hypothalamic (MBH) cell culture model and an in vivo milk formula feeding animal model. The ,-endorphin neuronal activity following acute and chronic ethanol treatments was evaluated by measuring the peptide released from cultured cells or peptide levels in the MBH tissues, using enzyme-linked immunosorbent assay (ELISA). Results:,Per2 mutant mice showed a higher basal level of ,-endorphin release from cultured MBH cells and a moderate increase in the peptide content in the MBH in comparison with control mice. However, unlike wild type mice, Per2 mutant mice showed no stimulatory or inhibitory ,-endorphin-secretory responses to acute and chronic ethanol challenges in vitro. Furthermore, Per2 mutant mice, but not wild type mice, failed to show the stimulatory and inhibitory responses of MBH ,-endorphin levels to acute and chronic ethanol challenges in vivo. Conclusions:, These results suggest for the first time that the Per2 gene may be critically involved in regulating ,-endorphin neuronal function. Furthermore, the data revealed an involvement of the Per2 gene in regulating ,-endorphin neuronal responses to ethanol. [source] Rapid selection of peptide containing fractions in off-line 2-D HPLC in shotgun proteome analysis by screening with MALDI TOF MSPROTEINS: STRUCTURE, FUNCTION AND BIOINFORMATICS, Issue 19 2009Maria Lasaosa A simple and fast screening method for the selection of fractions of first dimension separation to be analyzed in second dimension-MS/MS experiments in offline multidimensional liquid chromatographic separation schemes for shotgun proteome analysis was developed. The method is based on the measurement of total peptide content of the first dimension fractions by MALDI MS and was established using a tryptic digest of a bacterial proteome. The results of the screening process were in good agreement with those obtained in a detailed proteome analysis performed by RP×ion-pair RP-MALDI TOF/TOF MS analysis. The method supports a straightforward planning of experiments, also enabling a reduction of overall measurement time in shotgun proteome analysis. [source] Gel Strengthening Effect of Wood Extract on Surimi Produced from Mackerel Stored in IceJOURNAL OF FOOD SCIENCE, Issue 8 2009A.K. Balange ABSTRACT:, The effect of ethanolic kiam wood extract (EKWE) and commercial tannin (CT) on the gel properties of surimi produced from mackerel (Rastrelliger kanagurta) stored in ice for different times (0 to 12 d) was studied. During 12 d of iced storage, pH, total volatile base (TVB), trimethylamine (TMA), and trichloroacetic acid (TCA)-soluble peptide contents as well as thiobarbituric acid-reactive substances (TBARS) of mackerel mince increased while myosin heavy chain (MHC) band intensity decreased continuously (P,< 0.05). The result suggested that deterioration, protein degradation, and lipid oxidation proceeded with increasing storage time. For corresponding surimi, TVB and TMA were almost removed and TBARS and TCA soluble peptide contents were decreased. Conversely, MHC became more concentrated. Decreases in gel-forming ability of surimi were observed when fish used as raw material were stored in ice for a longer time, regardless of EKWE or CT addition. Whiteness of surimi gel decreased and expressible moisture increased especially when the storage time increased. However, superior breaking force and deformation of surimi gel with 0.15% EKWE or 0.30% CT added, compared to those of the control gel were observed during the first 6 d of the storage. Thereafter, EKWE and CT had no gel enhancing effect on surimi. Therefore, freshness was a crucial factor determining gel enhancing ability of EKWE or CT toward mackerel surimi. [source] | ||||||||||