ARTHRITIS & RHEUMATISM, Issue 1 2006
Barbara Morquette MSc
Objective The lipid peroxidation product 4-hydroxynonenal (HNE) is prominently produced in osteoarthritic (OA) synovial cells, but its specific contribution to cartilage destruction is not understood. This study was designed to test whether HNE signaling and binding are involved in OA cartilage degradation through type II collagen (CII) and matrix metalloproteinase 13 (MMP-13) modulation. Methods HNE levels in synovial fluid and in isolated OA chondrocytes treated with free radical donors were determined by enzyme-linked immunosorbent assay. The formation of the HNE/CII adducts was measured in cartilage explants by immunoprecipitation. Levels of CII and MMP-13 messenger RNA and protein were determined by reverse transcription,polymerase chain reaction, Western blotting, and by the use of commercial kits. Results Levels of HNE/protein adducts were higher in OA synovial fluid compared with normal synovial fluid and were higher in OA chondrocytes treated with free radical donors compared with untreated cells. In cartilage explants, HNE induced CII cleavage, as established by the generation of neoepitopes. The level of HNE/CII adducts was increased in OA cartilage explants incubated with free radical donors. Modification of CII by HNE accelerated its degradation by active MMP-13. In isolated OA chondrocytes, HNE inhibited the expression of CII and tissue inhibitor of metalloproteinases 1 and induced MMP-13 mainly through activation of p38 MAPK. In vitro, HNE binding to MMP-13 activated this enzyme at a molar ratio of 1:100 (MMP-13 to HNE). Conclusion The increased level of HNE in OA cartilage and the ability of HNE to induce transcriptional and posttranslational modifications of CII and MMP-13 suggest that this aldehyde could play a role in OA. [source]

ANALYSIS OF THE SOLUBLE PROTEINS IN THREE SPECIES OF PARASITOIDS AND MOLECULAR CHARACTERISTICS OF YOLK PROTEIN IN PTEROMALUS PUPARUM,

INSECT SCIENCE, Issue 4 2001
SUN Meng
Abstract The results both from PAGE and capillary electrophoresis indicated that there was a female specific protein i.e. vitellogenin (Vg) or vitellin (Vt) in the female wasp of Pteromalus puparum (Hymenoptera: Pteromalidae). While there was no difference in the electrophoresis graph between soluble proteins of the female whole body and those of the male one both in two bracoids (Hymenoptera: Braconidae), i.e. Cotesia plutellae and Macrocentrus linears. According to the graph of the gradient SDS-PAGE, it was clear that the Vg or Vt of P. puparum consisted of two subunits with approximate molecular weights, and their molecular weights were 74.4 and 52.8 KDa, respectively. Both immunological reactions between some main different tissues of the female wasps and the male whole body and the polyantibody against the Vt of this parasitoid, and the graph of the gradient SDS-PAGE including soluble proteins sampled separately from hemolymph, fat body and ovary of the female and the whole body of the male demonstrated that Vg existed both in female fat body and hemolymph, and Vt deposited in the ovary, not in the male, as well as the Vg was synthesized in the female fat body. [source]

PLASMA LEVELS OF INFLAMMATORY C-REACTIVE PROTEIN AND INTERLEUKIN-6 PREDICT OUTCOME IN ELDERLY PATIENTS WITH STROKE

JOURNAL OF AMERICAN GERIATRICS SOCIETY, Issue 9 2004
Antonello Silvestri MD
No abstract is available for this article. [source]

FILM FORMING MECHANISM AND MECHANICAL AND THERMAL PROPERTIES OF WHEY PROTEIN ISOLATE-BASED EDIBLE FILMS AS AFFECTED BY PROTEIN CONCENTRATION, GLYCEROL RATIO AND PULLULAN CONTENT

JOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2010
MAHAMADOU ELHADJI GOUNGA
ABSTRACT Tensile strength (TS), elongation at break (EAB) and elastic modulus (EM) of edible films prepared from 5, 7 and 9% whey protein isolate (WPI) plasticized with different levels of glycerol (Gly) (WPI : Gly = 3.6:1, 3:1 and 2:1) were investigated in order to completely characterize WPI-Gly films. On increasing protein concentration an increase in TS and EAB was observed. On the other hand, increasing Gly led to a decrease in TS and EM, while EAB increased. The addition of pullulan (Pul) into the film forming solution (FFS) increased EAB while TS, EM and thermal properties were reduced. This suggested that Pul had a similar effect as plasticizers. Films with higher Pul content showed lighter protein bands on sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Fourier transform infrared spectroscopy showed that hydrogen bonding was high in WPI : Pul films as compared with the control. This is attributed to the protein-polysaccharide interactions brought about by the dominance of Pul in the FFS. PRACTICAL APPLICATIONS This work describes some physical properties of films based on blends of whey protein isolate (WPI) and pullulan (Pul), made after a previous study on some characteristics of films based on pure WPI plasticized by glycerol. The most studied proteins in the edible films technology being gluten and WPI, the use of Pul in mixture with WPI is considered as a new investigation to explore the utilization of WPI-Pul in edible film and coating materials applied to food products. Furthermore, the use of WPI-Pul films and coatings could potentially extend the shelf life and improve the stability of the coated products as shown by the resultant properties in this investigation and previous works. [source]

EFFECT OF VARIOUS ANTIOXIDANTS ON THE OXIDATIVE STABILITY OF ACID AND ALKALI SOLUBILIZED MUSCLE PROTEIN ISOLATES

JOURNAL OF FOOD BIOCHEMISTRY, Issue 2 2009
SIVAKUMAR RAGHAVAN
ABSTRACT Protein isolates prepared from cod (Gadus morhua) myofibrillar proteins using acid or alkali solubilization are susceptible to oxidative rancidity. Oxidation could be delayed by the exogenous addition of antioxidants. The objective of this research was to compare the efficacy of antioxidants such as ,-tocopherol, butylated hydroxyanisole (BHA) and propyl gallate, to inhibit oxidation in acid- and alkali- solubilized cod protein isolates. Oxidation was catalyzed using cod hemolysate. Oxidation of lipids was monitored by the measurement of thiobarbituric acid reactive substances and painty odor. Results showed that protein isolates prepared using the acid process was significantly (P < 0.05) more susceptible to lipid oxidation than alkali-solubilized protein isolates. Regardless of pH treatments, the efficacy of various antioxidants decreased in the order propyl gallate > BHA > ,-tocopherol. PRACTICAL APPLICATIONS Research has shown that seafood available for human consumption is rapidly getting depleted and that many fish species may become extinct in the next half-century or so. Acid and alkali solubilization methods are recent but well-known techniques used for preparing protein isolates from under-utilized aquatic species and the by-products of seafood industry. Although numerous researchers have studied the use of acid and alkali processes on several sources of seafood, almost no research has been done on the use of antioxidants to protect protein isolates from lipid oxidation. In our research, we have studied the effect of various antioxidants on the oxidative stability of acid- and alkali-solubilized fish myofibrillar proteins. The results from this work will enable the seafood industry to properly identify the process and the type of antioxidants required for making muscle food products with increased oxidative stability. [source]

EFFECT OF OLIVE OIL AND GLYCEROL ON PHYSICAL PROPERTIES OF WHEY PROTEIN CONCENTRATE FILMS

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2008
MAJID JAVANMARD
ABSTRACT Olive oil was incorporated into whey protein through emulsification to produce films. Whey protein films were prepared by dispersing 10% protein in distilled water; and plasticized with different levels of glycerol (glycerol : protein [Gly : pro ] = 0.5 and 0.6). Olive oil was added at different levels (oil : pro = 0.0, 0.2, 0.3 and 0.4). The emulsion films were evaluated for mechanical properties, water vapor permeability (WVP) and opacity. Increasing the levels of Gly or olive oil in the films led to decreases in modulus and tensile strength. Increasing Gly content of films at oil/pro ratios of 0.2, 0.4 led to slight increases in elongation (EL). Increasing the oil : pro ratio further resulted in a decrease in EL for all films. No significant difference in WVP and opacity was observed between films made from mixtures of various proportions of whey protein concentrate,Gly with increasing olive oil (addition) at all levels of the plasticizer. PRACTICAL APPLICATIONS The main advantages of using edible films are extending food shelf life, improving food quality, adding value to the edible film-forming polymer and reducing synthetic packaging materials. Whey, obtained as a by-product in cheese, is produced in large quantities and has excellent functional properties and could potentially be used for edible films. [source]

RECOVERY OF SINAPIC ACID FROM A WASTE STREAM IN THE PROCESSING OF YELLOW MUSTARD PROTEIN ISOLATE

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2008
N. PRAPAKORNWIRIYA
ABSTRACT A large amount of waste permeates generated from the processing of yellow mustard protein was concentrated fivefold using a nanofilter with a molecular weight cut off of 1,000 Da, while approximately 74% of sinapic acid was retained. Sinapic acid was then released from sinapine, its esterified form, by an alkaline hydrolysis. The hydrolyzed solution was acidified to prevent oxidation of the sinapic acid and to precipitate the remaining proteins. Subsequently, sinapic acid and other phenolics were extracted by a two-stage extraction using a mixture of diethyl ether and ethyl acetate (1:1), 165-min extraction time and permeate-to-solvent ratio of 1:2. Approximately 95% of the sinapic acid in the acidified permeate was finally concentrated in the solvent phase. PRACTICAL APPLICATIONS This development has led to an economical process to recover phenolics and to treat effluent from a process of oilseed protein while reducing the use of water during the extraction of protein. A reduction of water usage makes the processing of oilseed protein isolate more economically attractive, and the recovered phenolics may find a use as a nutraceutical. The developed process is not only limited to the recovery of phenolics from mustard, but also applied for recovering phenolic acids, specifically sinapic acid, from waste water from membrane processing of protein from mustard and similar polyphenol-containing oilseeds. [source]

COMPARATIVE STUDY OF EGG WHITE PROTEIN AND EGG ALTERNATIVES USED IN AN ANGEL FOOD CAKE SYSTEM

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2010
MAHMOUD ABU-GHOUSH
ABSTRACT Comparisons of the physical and sensory properties of several commercial egg alternatives in angel food cake formulation were studied. Fourteen samples were investigated for foaming properties at 10 and 20 min whipping time: collagen, Cryogel gelatin, Solugel collagen hydroysates, gelatin, whey protein concentrate, fish protein, whey protein isolate (95% WPI, 90%WPI), hydrolyzed whey protein isolate, pea protein, rice protein concentrate, soy protein, corn zein and casein. However, only eight samples showed potential and were moved forward for further evaluation. Only the WPI alternative was able to maintain a meringue during baking. All other foams collapsed during the baking process. The angel food cake formulated with WPI exhibited a significantly firmer crust and crumb compared with the egg white control. The L value, height and volume of control cake were also significantly higher than the egg alternative. The control significantly outperformed the angel food cake formulated with the egg alternative in all sensory categories evaluated. PRACTICAL APPLICATIONS The egg alternatives were used to replace egg as a functional ingredient in angel cake productions. These alternatives can deliver functionality at a lower cost and can be incorporated to produce a suitable angle cake, especially whey protein isolate (WPI). These results may help producers in formulating angle cake that rely on WPI as an egg alternative. [source]

USE OF EXTRUSION-TEXTURIZED WHEY PROTEIN ISOLATES IN PUFFED CORN MEAL

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2010
C.I. ONWULATA
ABSTRACT Adding whey protein concentrates or isolates to expanded snack foods would boost their nutritional content; however, adding non-textured whey proteins in amounts larger than 5% interferes with expansion, making the products less crunchy. To counter this effect, whey protein isolate (WPI) was first extruded (texturized) at either 50C (WPI-50) or 90C (WPI-100) before adding to corn meal at 25% (WPI) level, and was extruded again to make the puffed product. Corn meal, corn meal with non-texturized WPI (25%), corn meal with WPI-50, or corn meal with WPI-100 were extruded at high shear conditions (300 rpm) and product temperatures of 125C. All extrudates containing texturized WPI were more expanded, firmer, crispier and easier to break than corn meal or corn meal with non-texturized WPI. Pre-texturizing whey proteins and using them in extruded snacks improves textural properties, making it possible to add large amounts of whey proteins directly into expanded snacks to fortify them. PRACTICAL APPLICATIONS This study determined that it is better to modify whey protein isolates (WPI) before adding them to the corn meal and extruding them to create crunchy products. The process described shows that modifying the structure of the whey proteins creates a form of WPI that is more compatible with corn meal. This knowledge allows the creation of nutritious high-protein expanded crunchy snacks. [source]

EXTRACTION YIELD OF SOLUBLE PROTEIN AND MICROSTRUCTURE OF SOYBEAN AFFECTED BY MICROWAVE HEATING

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2006
IL CHOI
ABSTRACT A laboratory-scale microwave (MW)-assisted extraction system was constructed and compared with a conventional shaking water bath regarding the extraction of soluble proteins in soybeans. Dynamic reaction was monitored by response surface methodology in the MW-assisted extraction system. The yield of soluble protein increased until either temperature (T) or water/solid (W/S) ratio reached an optimum point (60.1C, 12.6 mL/g), and then decreased with further increase of T or W/S ratio. In addition, the yield of soluble protein increased with time within a range of 30 min, and no critical point was observed. The molecular mass of soluble protein was distributed from 19.3 to 81.3 kDa estimated by sodium dodecyl sulfate,polyacrylamide gel electrophoresis. Scanning electron microscopy showed the destruction of the microstructure of soybean cells, which increased the extraction of soluble soy protein. [source]

EFFECTS of THERMAL TREATMENTS ON TEXTURE of SOY PROTEIN ISOLATE TOFU

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2000
LEE KAH HUI
Effects of three thermal treatments; boiling at 100C and retorting at 110 and 121C, on texture of soy protein isolate tofu were studied for a range of heating times. Retorted tofu showed a shrinkage of 18,25% of its original size and a loss of 6,12% of its original moisture. Tofu processed at high temperatures and long heating times developed higher values of texture profile parameters than tofu processed at lower temperature and shorter heating times. the thermal treatment of tofu at elevated conditions also caused an increase in sensory hardness and a decrease in moistness and overall acceptability of the tofu. the increase in texture profile values appeared to be mirrored by a decrease in protein solubility in 1% sodium dodecyl sulfate solvent and a reduction in moisture content of the tofu. the formation of disulfides linkages at elevated temperatures and during heating at 100C stabilized protein aggregates that were initially formed by hydrophobic interactions. Formation of the disulfides and shrinkage of tofu as a result of moisture loss were suggested as the major reason for decreased sensory values of thermally processed soy protein isolate tofu. [source]

CONSUMER ACCEPTANCE AND PURCHASE INTENT OF A NOVEL LOW-FAT SUGAR-FREE SHERBET CONTAINING SOY PROTEIN

JOURNAL OF FOOD QUALITY, Issue 2010
J. WALKER
ABSTRACT This research was designed to develop low-fat sugar-free frozen sherbet products containing an acceptable level of soy protein (SP) recommended by the Food and Drug Administration and to determine consumer sensory profile driving consumer acceptance and purchase intent. Four orange-flavored sherbets were manufactured using four levels of SP isolate (6.0, 6.5, 7.5 and 7.9 g/serving) and evaluated by 140 consumers. Consumers evaluated each sample for acceptability of appearance/color, flavor, sweetness, sourness, texture/mouthfeel and overall liking. Consumers also evaluated overall acceptance and purchase intent of these products. All four formulations were overall different (multivariate analysis of variance, Pr > F = 0.0003). Appearance and sweetness were not used by the consumers to differentiate among the four sherbet formulations. Formulations with 7.9 g and 6.0 g SP were equally liked with the mean overall liking score of 5.60,5.66. Formulation with 6.0 g SP had the highest acceptance (65.0%) and purchase intent (55.7%) after consumers had been informed of soy health benefits. Specifically, overall liking and texture were identified as the two most critical attributes affecting overall acceptance and purchase intent of these products. PRACTICAL APPLICATIONS Consumer interest in healthy eating is increasing. Soy-based products have moved into the marketplace and are becoming increasingly popular. Consumers tend to associate consuming soy with healthy eating habits. In this study, consumer acceptability of low-fat sugar-free sherbets containing soy protein (SP) was evaluated. Development of a frozen dessert with SP would give consumers another venue to satisfy consumer's eating desire and provide them with the health benefits of soy. [source]

THE POTENTIAL OF TERMINALIA CATAPPA (TROPICAL ALMOND) SEED AS A SOURCE OF DIETARY PROTEIN

JOURNAL OF FOOD QUALITY, Issue 3 2004
C.A. EZEOKONKWO
ABSTRACT The nutritional value of Terminalia catappa seed as a source of dietary protein was investigated. The crude protein content of the seed was high (25.81%). The amino acid analysis showed a good pattern of the essential amino acids (EAA) (in g/16 g N) - leucine (7.32), isoleucine (3.58), valine (2.74), phenylalanine (3.04), tryptophan (0.9), methionine (1.48), lysine (3.39), threonine (2.94), histidine (2.96). Tyrosine (2.12) is the limiting amino acid. The protein quality of the seed was evaluated by in vivo bioassays using weanling male Sprague Dawley rats (50,60 g). The indices of protein quality measured include PER, BV, NPU and TD. There were positive correlation between PER and BV (r = 0.7105), PER and body weight gain (r = 0.9157), PER and nitrogen intake (r = 0.7428). The results showed that T. catappa seed protein has a good pattern of the EAA, is highly digestible, can support growth and positive nitrogen balance and thus has a high dietary protein quality. [source]

EFFECT OF IONIZING RADIATION ON BEEF BOLOGNA CONTAINING SOY PROTEIN CONCENTRATE

JOURNAL OF FOOD SAFETY, Issue 3 2001
C.H. SOMMERS
ABSTRACT Soy protein concentrate (SPC), an extender, is a common additive in ready-to-eat (RTE) meat products. SPC contains antioxidants that could potentially interfere with the ability of ionizing radiation to eliminate Listeria monocytogenes from RTE meat products. When L. monocytogenes was inoculated into cooked beef bologna emulsion containing 0, 1.75, or 3.5% SPC the gamma radiation D10 values, at radiation doses of 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 kGy, were 0.66, 0.68, and 0.71kGy, respectively. Soluble antioxidant power, as determined by the Ferric Reducing Antioxidant Power (FRAP) assay was 1958, 3572, and 5494 mol in bologna emulsion containing 0, 1.75 and 3.5% SPC, respectively. Soluble antioxidant power was not affected by ionizing radiation. SPC did not prevent ionizing radiation induced lipid oxidation as determined by Thiobarbituric Acid Reactive Substance (TBARS) assay. Hunter color analysis of both unirradiated and irradiated bologna slices containing SPC indicated decreased a value as a result of irradiation, while the addition of SPC helped maintain b-value and L-value. The inclusion of SPC did not represent a barrier to ionizing radiation pasteurization of fine emulsion sausages for the parameters examined. [source]

A TUBULAR MASTIGONEME-RELATED PROTEIN, OCM1, ISOLATED FROM THE FLAGELLUM OF A CHROMOPHYTE ALGA, OCHROMONAS DANICA,

JOURNAL OF PHYCOLOGY, Issue 3 2007
Takahiro Yamagishi
The phylogenetic group stramenopiles refers to the systematic groups that possess tripartite tubular hairs (stramenopiles) on their flagella. There have been a number of studies describing the fine structure of these mastigonemes and a few studies isolating the component proteins; however, these proteins and their gene sequences have not yet been identified. In the present study, we identified a mastigoneme protein (Ocm1) of the chrysophycean alga Ochromonas danica Pringsh. (UTEX LB1298). Its corresponding gene, Ocm1, was identified by using degenerate primers that correspond to the partial amino acid sequences of a protein (85 kDa) obtained from a mastigoneme-rich fraction of isolated flagella. The polypeptide encoded by Ocm1 has four cysteine-rich, epithelial growth factor (EGF),like motifs, potentially involved in protein,protein interactions. It lacks obvious hydrophobic regions characteristic of transmembrane domains, suggesting that this polypeptide is not likely a protein for anchoring the mastigoneme. In addition, a polyclonal antibody against Ocm1 labeled the area where the tubular shafts of the mastigonemes are located, but not the basal portion or the terminal filaments. [source]

CpKLP1: A CALMODULIN-BINDING KINESIN-LIKE PROTEIN FROM CYANOPHORA PARADOXA (GLAUCOPHYTA)

JOURNAL OF PHYCOLOGY, Issue 4 2000
Salah E. Abdel-Ghany
KCBP (kinesin-like calmodulin [CaM]-binding proteins), a member of the carboxy-terminal kinesin-like proteins (KLPs), is unique among KLPs in having a CaM-binding domain (CBD). CaM-binding KLPs have been identified from flowering plants and the sea urchin. To determine if CaM-binding KLP is present in phylogenetically divergent protists, we probed Cyanophora paradoxa protein extract with affinity-purified KCBP antibody. The KCBP antibody detected a polypeptide with a molecular mass of about 133 kDa in the crude extract. In a CaM,Sepharose column-purified fraction, the same band was detected with both KCBP antibody and biotinylated CaM. In a PCR reaction using degenerate primers corresponding to two conserved regions in the motor domain of kinesin, a 500-bp fragment (CpKLP1) was amplified from a cDNA library. The predicted amino acid sequence of CpKLP1 showed significant sequence similarity with KCBPs. In phylogenetic analysis, CpKLP1 fell into the KCBP group within the carboxy-terminal subfamily. These biochemical data, sequence, and phylogenetic analysis strongly suggest the presence of a calmodulin-binding KLP in C. paradoxa and that it is related to Ca2+/calmodulin regulated KLPs from plants. This is the first report on identification of any motor protein in C. paradoxa. Furthermore, our data suggest that CaM-binding KLPs may have evolved long before the divergence of plants and animals. [source]

SENSORY ATTRIBUTES OF HADDOCK BALLS AFFECTED BY ADDED FISH PROTEIN ISOLATE AND FROZEN STORAGE

JOURNAL OF SENSORY STUDIES, Issue 3 2010
GHOLAM REZA SHAVIKLO
ABSTRACT Fish protein isolate (FPI) made from haddock (Melanogrammus aeglefinus) cut-offs by the pH-shift process was added to haddock mince to make two groups of fried fish balls. The proportions (%) of mince to isolate were 100:0 (control group), 75:25 and 50:50. All groups were air packed and kept frozen at ,18C. The sample groups were evaluated by sensory evaluation 1 day after processing and after 2, 4 and 8 weeks of storage at ,18C. The results indicated that added FPI to mince and frozen storage affected the odor, flavor, texture and appearance of fish balls significantly, possibly because of chemical and biochemical changes of all groups. This study also revealed that most negative features are attributed to the groups containing 50% mince and 50% isolate. The results can be considered for product development of FPI. PRACTICAL APPLICATIONS Fish protein isolate from by-products is a new source of fish protein to produce ready-to-eat or value-added products. Little information has been published on product development about fish protein isolate and quality and sensory attributes of such products. Therefore, the results of this study could be useful for applying fish protein isolate to food systems. [source]

CONSUMER PERCEPTION OF WHEY AND SOY PROTEIN IN MEAL REPLACEMENT PRODUCTS

JOURNAL OF SENSORY STUDIES, Issue 3 2008
JESSICA L. CHILDS
ABSTRACT Meal replacement products including protein bars, shakes and powdered drinks have increased in demand and sales. The objective of this study was to assess the consumer perception of protein content and type and product claims for meal replacement beverages and bars. The impact of exercise frequency on product perception was also investigated. Focus groups were conducted with exercisers and nonexercisers. An adaptive conjoint analysis survey was subsequently developed and conducted (n = 138 consumers, ages 18,35 years). Relative importance of product attributes was determined through a realistic trade-off scenario. Utility scores were extracted and rescaled by the zero-centered differences method, and two-way analysis of variance was conducted to identify the differences between exercise frequency and product attributes. Both groups preferred bars to beverages, and no clear preferences were observed for protein type, which was consistent with focus group results of low knowledge/understanding of specific proteins. All respondents valued the products with low-fat/fat-free, calcium, all-natural, protein, vitamin/mineral, heart health and muscle-building claims. Exercisers viewed muscle-building claims as more important than nonexercisers. Nonexercisers viewed heart health, calcium and vitamin/mineral claims as more important than exercisers. Three distinct consumer clusters were identified, and both exercise groups were found in all three clusters, although exercise frequency influenced membership in two of the three clusters (P < 0.05). These findings can be used to develop and market meal replacement products to specific consumer groups while leveraging their specific and unique needs. PRACTICAL APPLICATIONS Conjoint analysis provides a useful model of how consumers think during the purchase process and an understanding of the motivation for purchase through the testing of possible claims or product attributes. By applying this method to the purchase process of meal replacement bars and beverages, those in the field of development of these products can benefit from this information by being able to understand the motivation for purchase by the targeted consumer. [source]

IMPROVEMENT OF PHYSICAL PROPERTIES OF NONFAT FERMENTED MILK DRINK BY USING WHEY PROTEIN CONCENTRATE

JOURNAL OF TEXTURE STUDIES, Issue 3 2009
ASLI E. OZEN
ABSTRACT The use of whey protein concentrate (WPC) for the improvement of physical properties of nonfat fermented milk drink was investigated. Drinks were prepared from nonfat milk powder and WPC at different proportions. Rheological properties, serum separation and particle size of the drinks were measured. The effect of WPC on the physical properties of the drinks was evaluated by comparison with those of commonly used stabilizers, including propylene glycol alginate and locust bean gum. WPC addition caused an increase in the consistency coefficient and thixotropy and a decrease in the particle size of the samples. There was no serum separation in the sample with 2% WPC. Large unstable aggregates were observed in the sample with 3% WPC, which also exhibited the highest serum separation. WPC up to a level of 2% positively influenced the physical properties of nonfat fermented milk drink similar to stabilizers. PRACTICAL APPLICATIONS Fermented milk drinks are consumed especially for their beneficial health effects. Physical properties of fermented milk drinks influence their quality and consumer acceptability. Hydrocolloid stabilizers are used for the improvement of physical properties of fermented milk products. Whey protein concentrates (WPC) with high protein content can be used to substitute hydrocolloid stabilizers. In this study, the effect of the addition of WPC with 75% protein in place of a part of the nonfat milk powder on the physical properties of nonfat fermented milk drink with 6% dry matter was investigated. Use of an appropriate level of WPC was found to be important for obtaining a desirable effect on the physical properties of nonfat fermented milk drink. The effect of WPC was found to be comparable to those of commonly used hydrocolloid stabilizers. Use of WPC also enhances the nutritional value of the product as whey proteins have a high biological value. [source]

MECHANICAL,ACOUSTIC AND SENSORY EVALUATIONS OF CORNSTARCH,WHEY PROTEIN ISOLATE EXTRUDATES

JOURNAL OF TEXTURE STUDIES, Issue 4 2007
E.M. CHENG
ABSTRACT The mechanism relating sensory perception of brittle food foams to their mechanical and acoustic properties during crushing was investigated. Cornstarch was extruded with four levels of whey protein isolate (0, 6, 12 and 18%) and two levels of in-barrel moisture (23 and 27%). Hardness, fracturability and roughness of mass were three main sensory attributes that varied substantially between products. High correlations (r = 0.841,0.998) were observed between sensory attributes and instrumentally determined mechanical properties, including crushing force (11.2,57.9 N) and crispness work (4.6,75.8 N·mm). Based on acoustic data obtained during instrumental crushing, time-domain signal processing and a novel voice recognition technique utilizing frequency spectrograms were successfully employed for understanding the differences in the sensory properties of various products. Microstructure features, including average cell diameter (1.00,2.94 mm), average wall thickness (0.04,0.27 mm) and cell number density (7,193 cell/cm3), were characterized noninvasively using X-ray microtomography, and proved to be critical in relating sensory perception of the cellular extrudates to their mechanical,acoustic signatures. PRACTICAL APPLICATIONS The sensory perception of crispy and crunchy food products is primarily a function of their mechanical response and emission of sounds during fracture. The current study was focused on understanding these relationships in the context of brittle extruded foods. The mechanical,acoustic techniques outlined in this study have the potential of reducing the time, costs and subjectivity involved in evaluation of new foods by human panels, and can be a useful tool in the overall product development cycle. These techniques need not be limited only to food systems, as properties of any rigid, fracturable material can be characterized based on its mechanical,acoustic signature. [source]

PHYSICOCHEMICAL PROPERTIES OF TEXTURIZED MEAT ANALOG MADE FROM PEANUT FLOUR AND SOY PROTEIN ISOLATE WITH A SINGLE-SCREW EXTRUDER ,

JOURNAL OF TEXTURE STUDIES, Issue 4 2004
E.L. PARMER JR.
ABSTRACT The objective of this study was to establish conditions for the texturization of soy protein isolate and peanut flour mixture using a single-screw extruder. The effects of feed moisture, screw-speed, and barrel temperature on the characteristics of the texturized products were studied. Feed moisture was the most important factor affecting the texture. Feeding ingredients with 22% moisture had the highest water absorption and expansion indices, and Hunter L value (P < 0.05). When the screw speed was above 180 RPM, the meat analog had a 12% decrease in the expansion index and a 5% decrease in moisture content (P < 0.05). When the barrel temperature was increased to 165C, there was a 12% decrease in the water absorption index, and a 23% decrease in the expansion index of the meat analogs (P < 0.05). Overall, an acceptable meat analog could be successfully produced with 22% moisture in the raw ingredient, screw speed at 140 RPM, and barrel temperatures at 150, 155, and 160C for the three temperature zones respectively. [source]

ELECTROSTATIC EFFECTS ON PHYSICAL PROPERTIES OF PARTICULATE WHEY PROTEIN ISOLATE GELS

JOURNAL OF TEXTURE STUDIES, Issue 4 2001
MATTHEW K. McGUFFEY
Physical properties of particulate whey protein isolate gels formed under varying electrostatic conditions were investigated using large strain rheological and microstructural techniques. The two treatment ranges evaluated were adjusting pH (5.2-5.8) with no added NaCl and adjusting the NaCl (0.2-0.6 M) at pH 7. Gels (10% protein w/v) were formed by heating at 80C for 30 min. The large strain properties of fracture strain (,f), fracture stress (,f), and a measure of strain hardening (R0.3) were determined using a torsion method. Gel microstructure was evaluated using scanning electron microscopy (SEM) and gel permeability (Bgel). Overlaying ,f and ,f curves for pH and NaCl treatments demonstrated an overlap where gels of equal ,f and ,f could be formed by adjusting pH or NaCl concentration. The high fracture stress (,f, 23 kPa and ,f, 1.86) pair conditions were pH 5.47 and 0.25 M NaCl, pH 7.0. The low fracture stress (,f, 13 kPa and ,f, 1.90) pair conditions were pH 5.68 and 0.6 M NaCl, pH 7.0. The 0.25 M NaCl, pH 7 treatment demonstrated higher R0.3 values than the pH 5.47 treatment. When the sulfhydryl blocker n-ethylmaleimide was added at 2 mM to the 0.25 M NaCl, pH 7 gel treatment, its rheological behavior was NSD (p>0.05) to the pH 5.47 gel treatment, indicating disulfide bond formation regulated strain hardening. Altering surface charge or counterions, and disulfide bonding, was required to produce gels with similar large strain rheological properties. An increase in gel permeability coincided with an increase in pore size as observed by SEM, independent of rheological properties. This demonstrated that at the length scales investigated, microstructure was not linked to changes in large strain rheological properties. [source]

PROTEIN AND AMINO ACID METABOLISM IN UREMIC AND NONUREMIC ACIDOSIS

NEPHROLOGY, Issue 1 2002
Holecek M
[source]

NOVEL ERYTHROPOIESIS STIMULATING PROTEIN (DARBEPOIETIN ALPHA) CORRECTS ANAEMIA OF EARLY CHRONIC KIDNEY DISEASE (CKD) AT A REDUCED DOSE FREQUENCY COMPARED WITH RECOMBINANT HUMAN ERYTHROPOIETIN (rHuEPO)

NEPHROLOGY, Issue 1 2002
Johnson Dw
[source]

Dietary histidine affects lens protein turnover and synthesis of N-acetylhistidine in Atlantic salmon (Salmo salar L.) undergoing parr,smolt transformation

AQUACULTURE NUTRITION, Issue 5 2005
O. BRECK
Abstract This study was conducted to investigate protein synthesis rates and metabolism of histidine (His)-derivatives in lenses of Atlantic salmon (Salmo salar L.) of different dietary His background during parr,smolt transformation. Two populations of Atlantic salmon parr of equal origin were established in freshwater (FW), 3 months prior to transfer to seawater (SW). The populations were fed either a control diet (CD) containing 8.9 g kg,1 His or the same diet added crystalline His to a total level of 14.2 g kg,1 (HD). On the basis of these two populations, 14C His force-feeding studies were performed; in FW 3 weeks prior to sea transfer and in SW 6 weeks after transfer. The studies were conducted by force-feeding the respective diets enriched with 14C labelled His, with subsequent measurements of incorporation of 14C His into lens free amino acid pool, as well as into lens proteins and other free His pool fractions. The latter included the major lens imidazole N-acetylhistidine (NAH). Lens concentrations of His and NAH were clearly influenced by dietary His history, both in parr and smolt. The lens His and NAH concentrations in the CD population were considerably lower in SW than in FW, while in the HD group the His level was equal and the NAH level 50% higher in SW than in FW. Fractional synthesis rate for NAH, KS (NAH), in FW was 8.2 and 4.2 ,mol g,1 day,1 for fish in the CD and HD populations, respectively. The corresponding KS (NAH) values in SW were 5.1 and 33.0 ,mol g,1 day,1. Our data show that free His is rapidly converted to NAH in the lens, and that NAH seems to have a very high turnover, especially in salmon reared in SW. Fractional synthesis rate for lens proteins, KS (PROTEIN), ranged between 1.8 and 17.3% day,1 (182 and 2791 ,g g,1 day,1, respectively), and was generally higher in SW than in FW (P < 0.01). In SW, KS (PROTEIN) was highest in fish in the HD population (P < 0.05), whereas lens protein retention in the HD group was significantly lower than the CD group (P = 0.01). In a second model assuming that His from lens NAH is available for protein synthesis, calculated values of KS (PROTEIN) ranged between 0.17% day,1 (17.6 ,g g,1 day,1) and 0.48% day,1 (70.2 ,g g,1 day,1). Cataract scores recorded in the His populations at a later point (day 204), showed that the CD fish had significantly higher mean cataract scores than individuals in the HD population (P < 0.01), confirming that low levels of lens His and NAH are associated with cataract development. [source]

PROTEIN, FIBRE AND BLOOD PRESSURE: POTENTIAL BENEFIT OF LEGUMES

CLINICAL AND EXPERIMENTAL PHARMACOLOGY AND PHYSIOLOGY, Issue 4 2008
Ya Ping Lee
SUMMARY 1Prevention of hypertension and improved blood pressure control can be achieved through dietary modification. In particular, population studies and randomised controlled trials have indicated a beneficial effect of both dietary protein and dietary fibre on level of blood pressure. 2A large population study indicates that an increase in 37 g/day of protein leads to a decrease in mean systolic and diastolic blood pressure by approximately 3 and 2.5 mmHg, respectively. This protective effect is independent of the source of dietary protein. 3Meta-analysis suggests that a fibre increase of approximately 17 g/day will decrease systolic blood pressure by 1.15 mmHg and diastolic blood pressure by 1.65 mmHg, with soluble fibre showing a stronger effect than insoluble fibre. 4Protein and dietary fibre may have additive effects to lower blood pressure. One feasible approach to increasing both protein and fibre in the daily diet could be through the incorporation of legumes, a protein- and fibre-rich food. 5This review assesses the evidence for effects of protein and fibre to reduce blood pressure and the potential of incorporation of legumes into the daily diet as a feasible approach to achieving such benefits for blood pressure. [source]

NEW INSIGHT INTO THE SIGNALLING PATHWAYS OF HEAT STRESS-INDUCED MYOCARDIAL PRECONDITIONING: PROTEIN KINASE C, TRANSLOCATION AND HEAT SHOCK PROTEIN 27 PHOSPHORYLATION

CLINICAL AND EXPERIMENTAL PHARMACOLOGY AND PHYSIOLOGY, Issue 3 2004
Claire Arnaud
SUMMARY 1.,Heat stress (HS) is known to induce delayed preconditioning against myocardial infarction 24 h later, but the exact signalling pathway of this response remains to be elucidated. In previous studies, we have shown evidence for the implication of protein kinase C (PKC) and p38 mitogen-activated protein kinase (MAPK) in the HS-induced reduction in infarct size. Furthermore, in their phosphorylated state, small heat shock proteins (Hsp27) seem to confer cytoskeletal protection. In the present study, we sought to determine the effect of HS on the subcellular distribution of PKC isoforms and on Hsp27 phosphorylation. 2.,Rats were subjected to either HS (42°C for 15 min; HS group) or sham anaesthesia (sham group) before their hearts were excised. Myocardial tissue extracts obtained 20 min or 24 h after HS were processed for western blot analysis. 3.,In the HS group, PKC, translocated from the cytosolic to the particulate fraction (4426 ± 128 vs 6258 ± 316 arbitrary units; P = 0.002). Chelerythrine (5 mg/kg, i.p.), a PKC inhibitor, abolished this translocation. Western blot analysis of Hsp27 24 h after HS showed a marked increase in protein expression and phosphorylation in the particulate fraction. 4.,In the present study, we have shown that HS induces the translocation of PKC, from the cytosolic to the particulate fraction. Along with our previous observation that PKC is a trigger of HS-induced myocardial preconditioning, the results of the present study suggest an important role of the , isoform of PKC in this cardioprotective mechanism. Furthermore, we have also demonstrated that the cytoprotective protein Hsp27 is phosphorylated following HS. Therefore, we can conclude that PKC and MAPK/Hsp27 are involved in the signalling pathway of HS-induced cardioprotection. [source]

ANALYSIS OF THE SOLUBLE PROTEINS IN THREE SPECIES OF PARASITOIDS AND MOLECULAR CHARACTERISTICS OF YOLK PROTEIN IN PTEROMALUS PUPARUM,

ROLE OF INITIAL MUSCLE pH ON THE SOLUBILITY OF FISH MUSCLE PROTEINS IN WATER

JOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2004
STEPHEN D. KELLEHER
The solubility of the myofibrillar and cytoskeletal proteins in water was determined for the muscle tissue often species offish. The flesh of six white-muscled fish had pH's at the time of processing above pH 6.6 and greater than 80% of their myofibrillar/cytoskeletal proteins were soluble in water. The flesh of three pelagic species and a shark had pH values when processed below 6.6 and the water solubility of their myofibrillar and cytoskeletal proteins was less than 40%. When the washed minced muscle of one of the white-fleshed species, cod, was exposed to low pH, the solubility of its myofibrillar and cytoskeletal proteins decreased substantially. The water solubility of the cod myofibrillar and cytoskeletal proteins could be reestablished by washing the acid-treated cod flesh with neutral salt solutions. It is suggested that pH values below 6.6 modify certain proteins which prevent the water-extractability of the rest of the myofibrillar and cytoskeletal proteins from being expressed. [source]

PROTEOLYTIC ACTIVITY OF LACTOBACILLUS SAKEI, LACTOBACILLUS FARCIMINIS AND LACTOBACILLUS PLANTARUM ON SARCOPLASMIC PROTEINS OF PORK LEAN

JOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2004
ANNA LISA BASSO
The aim of this study was to assess the proteolytic activity of Lactobacillus sakei (DSM 6333), L. plantarum (B21), and to a lesser extent, L. farciminis (DSM 20184) on meat sarcoplasmic proteins. The protein composition was assayed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and capillary electrophoresis after incubation of meat extract inoculated with bacteria. All strains showed proteolytic activity: a band about 94 kDa disappeared in samples inoculated with L. farciminis and L. plantarum and strongly decreased in those inoculated with L. sakei. The intensity of the bands with a molecular weight between 94 and 38 kDa decreased in all samples. Capillary electrophoresis analysis ascertained the disappearance of the fractions corresponding to 8.64 and 8.66 min retention time in all samples. The bands corresponding to 94 kDa and 38 kDa were, respectively, identified as glycogen phosphorylase muscle isoform and glyceraldehyde 3-phosphate dehydrogenase, by in situ digestion of protein gel bands and peptide map analysis using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mass Spectrometry (MALDI-TOF MS). [source]