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1.
Patrycja Kaczara Kamil Przyborowski Tasnim Mohaissen Stefan Chlopicki 《International journal of molecular sciences》2021,22(7)
Carbon monoxide (CO)—gaseous or released by CO-RMs—both possess antiplatelet properties; however, it remains uncertain whether the mechanisms involved are the same. Here, we characterise the involvement of soluble guanylate cyclase (sGC) in the effects of CO—delivered by gaseous CO–saturated buffer (COG) and generated by CORM-A1—on platelet aggregation and energy metabolism, as well as on vasodilatation in aorta, using light transmission aggregometry, Seahorse XFe technique, and wire myography, respectively. ODQ completely prevented the inhibitory effect of COG on platelet aggregation, but did not modify antiplatelet effect of CORM-A1. In turn, COG did not affect, whereas CORM-A1 substantially inhibited energy metabolism in platelets. Even though activation of sGC by BAY 41-2272 or BAY 58-2667 inhibited significantly platelet aggregation, their effects on energy metabolism in platelets were absent or weak and could not contribute to antiplatelet effects of sGC activation. In contrast, vasodilatation of murine aortic rings, induced either by COG or CORM-A1, was dependent on sGC. We conclude that the source (COG vs. CORM-A1) and kinetics (rapid vs. slow) of CO delivery represent key determinants of the mechanism of antiplatelet action of CO, involving either impairment of energy metabolism or activation of sGG. 相似文献
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Sneh Punia Bangar Nitya Sharma Arashdeep Singh Yuthana Phimolsiripol Charles S. Brennan 《International Journal of Food Science & Technology》2022,57(8):4936-4944
Rapid digestion and absorption of carbohydrates have become a health issue (high glycaemic index, GI), which can be a matter of greater concern when consumed in large quantities. Depending upon the influence of carbohydrates on the blood sugar levels, GI classifies carbohydrates (on a scale of 100) as low (<55), medium (55–70) and high (>70) GI foods. Among the pseudocereals, chia seed possesses relatively lower GI (28.53), as compared to buckwheat (52.35), amaranth (47.65) and quinoa (61.50). Consumers now prefer foods with a high GI over the ones with low GI to prevent various metabolic alterations. Celiac disease is a lifelong disorder prevalent worldwide and can only be controlled by following a strict lifelong gluten-free diet. Therefore, pseudocereals could be a potential alternate for low GI food and developing gluten-free food products, including bread, cookies, noodles and pasta. This review synthesises the recently published literatures on pseudocereals as a lowering GI and healthy food option. This review also gives insights into developing pseudocereals as a potential and novel ingredient for gluten-free food applications and the latest research conducted worldwide. 相似文献
4.
目的 为了提高糯米淀粉的粘度,以达到标签胶的要求。方法 对糯米淀粉进行丁二酸酐酯化改性,通过单因素试验及响应面优化确定出最佳酯化条件,测定其理化性质,并对其进行结构表征。结果 丁二酸酐酯化改性糯米淀粉的最优工艺条件:丁二酸酐添加量(丁二酸酐占淀粉干基的质量百分比)为10.3%,酯化温度为41.5℃,酯化时间为2.0 h,pH为9.0,在此条件下制得的糯米淀粉胶的粘度较高,可达到61.6 Pa·s,且溶解性与溶胀度均有不同程度的提高。电镜与热力学性质分析表明,酯化后淀粉颗粒结晶结构受到破坏,表面粗糙,出现凹陷与裂缝。结论 经过丁二酸酐酯化后,糯米淀粉胶的粘度得到提高。 相似文献
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Douglas Weber David Patsch Annika Neumann Dr. Margit Winkler Prof. Dr. Dörte Rother 《Chembiochem : a European journal of chemical biology》2021,22(10):1823-1832
Accessing aldehydes from carboxylate moieties is often a challenging task. In this regard, carboxylate reductases (CARs) are promising catalysts provided by nature that are able to accomplish this task in just one step, avoiding over-reduction to the alcohol product. However, the heterologous expression of CARs can be quite difficult due to the excessive formation of insoluble protein, thus hindering further characterization and application of the enzyme. Here, the heterologous production of the carboxylate reductase from Nocardia otitidiscaviarum (NoCAR) was optimized by a combination of i) optimized cultivation conditions, ii) post-translational modification with a phosphopantetheinyl transferase and iii) selection of an appropriate expression strain. Especially, the selection of Escherichia coli tuner cells as host had a strong effect on the final 110-fold increase in the specific activity of NoCAR. This highly active NoCAR was used to reduce sodium benzoate to benzaldehyde, and it was successfully assembled with an in vitro regeneration of ATP and NADPH, being capable of reducing about 30 mM sodium benzoate with high selectivity in only 2 h of reaction. 相似文献
7.
Adguru Papanna Bharath Ashwath Kumar Kathalsar Soumya Chandrashekhar Pichan Prabhasankar 《International Journal of Food Science & Technology》2021,56(5):2273-2281
The present study aimed to utilise Dicoccum wheat (DW), barley (BF) and soya flour (SF) in the development of low in vitro starch digestibility (IVSD) and estimated glycaemic index (EGI) PB. The BF and SF are mixed (1:1) (BFSF) and used to replace DW at 25%, 50% and 75% level and compared with 100% DW. The quality characteristics (rheological, physical, textural and chemical), IVSD and EGI of PB were determined. The incorporation of BFSF to DW increased the farinograph water absorption capacity (58.1%–64.2%) and mixing tolerance index (21-68 FU), and decreased the dough development time (4.3–2.8 min) and amylograph pasting properties, respectively. Further, the thickness, shear force and redness were decreased and lightness and yellowness increased. Based on the physico-sensory studies, 50% of BFSF along with emulsifier’s incorporation was optimum without affecting any sensory parameters and this PB had decreased IVSD (31) and EGI (54) when compared to the control 37 and 63, respectively. 相似文献
8.
Niccolò Renoldi Seyed Hadi Peighambardoust Donatella Peressini 《International Journal of Food Science & Technology》2021,56(7):3235-3244
In this work, corn extruded snack products were enriched with rice bran (RB) at 10% and 15%. A co-rotating twin-screw extruder was used with a feed moisture content of 16 g 100 g−1, a screw speed of 240 r.p.m. and four heating sections of the barrel (100, 140, 150 and 150 °C). The impact of RB inclusion on nutritional profile, starch digestion, physicochemical and textural properties of snack products was evaluated. RB-enriched extrudates showed a lower specific volume and hardness and higher crispness than control. RB at 15% gave a water-holding capacity lower than control. Rheology of extrudate dispersions indicated an increase in elastic interactions and solid-like behaviour with RB supplementation. Differences in rheological properties resulted in attenuation of predictive glycaemic response for RB-enriched snacks. 相似文献
9.
本实验以热烫面团为研究对象,通过凯氏定氮法、粒径分析、傅里叶变换红外光谱以及快速黏度分析等手段,研究55、65、75、85 ℃和95 ℃热烫温度下小麦面团中麦谷蛋白大聚体的质量分数、粒径分布、蛋白质二级结构以及面团中淀粉的糊化特性的变化情况。结果表明:随着热烫温度的升高,面团中麦谷蛋白大聚体质量分数呈现显著增大的趋势(P<0.05),小粒径的麦谷蛋白大聚体向中粒径和大粒径转变;面团中蛋白质二级结构发生变化,部分α-螺旋和β-折叠结构转变为β-转角和无规卷曲。同时,面团中淀粉的糊化度随着热烫温度的升高逐渐增大;淀粉的峰值黏度、最低黏度、衰减值、最终黏度、回生值和峰值时间均呈现出减小的趋势,在热烫温度高于75 ℃时,这种变化更加显著。 相似文献
10.
Samson A. Oyeyinka Ruth O. Akinware Aishat T. Bankole Patrick B. Njobeh Eugénie Kayitesi 《International Journal of Food Science & Technology》2021,56(1):215-223
The effect microwaving power and time on the functional, pasting and thermal properties of cassava starch was investigated. Cassava starch at a moisture content of 30% was microwaved at 600 and 700 W for 0, 5, 15, 30 and 60 s following a preliminary study. Microwaving power and time did not alter the crystalline pattern of the starch, but there were obvious changes in the starch morphology. Starch colour was significantly (P ≤ 0.05) altered by microwave heating, with the total colour difference increasing from 4.85 to 43.01. Microwave treatment increased starch gelatinisation temperatures but decreased the swelling power, water absorption capacity and the relative crystallinity. These changes were influenced by microwave heating power and time. The results further revealed that the peak viscosity (3714.00–1947.00 cP) and setback ratio (1.70–1.49) decreased with increasing microwave heating time. However, breakdown viscosity (322.67–897.63 cP) and pasting temperature (1947.00–3714.00 °C) increased. 相似文献