scholarly journals Immunomodulatory peptides—A promising source for novel functional food production and drug discovery

Peptides ◽  
2022 ◽  
Vol 148 ◽  
pp. 170696
Author(s):  
Milica Pavlicevic ◽  
Nelson Marmiroli ◽  
Elena Maestri
2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Alena Vollmannova ◽  
Judita Lidikova ◽  
Janette Musilova ◽  
Marek Snirc ◽  
Tatiana Bojnanska ◽  
...  

Although white lupin is the oldest known legume in the history, it has been forgotten for many years. Now, the interest of food producers concerning white lupin is increased again. The aim of this study was to evaluate the total phenolic content (TPC), antioxidant activity (AA), and the content of selected phenolics in 11 white lupin cultivars. The determined TPC was in the interval 4260–5663 mg GAE/kg DM and the values of AA determined using DPPH•, ABTS•+, and FRAP methods were in the ranges 0.993–1.878, 5.496–7.924, and 1.328–1.741 μmol TE/g DM, respectively. Individual phenolics content (4-hydroxybenzoic acid, caffeic acid, trans-p-coumaric acid, trans-ferulic acid, myricetin, quercetin, apigenin, and genistein) were determined, too. Caffeic acid (442.9–766.2 mg/kg DM) and myricetin (11.2–21.2 mg/kg DM) are the dominant phenolics in the investigated lupin cultivars. Statistically significant differences in all investigated variables were observed between the tested cultivars except for quercetin. The obtained results show that the Astra and Nelly cultivars are a rich source of phenolic acids.


2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 


2021 ◽  
pp. 98-103
Author(s):  
G. Zh. Hakobyan ◽  
M. G. Karakhanyan

In the technology of cottage cheese production the milk fat was completely substituted by milk and vegetable oil emulsion, which had been derived from skimmed milk and olive oil with the ratio of 50:50. The organoleptic, physicochemical and safety indices of the food product have been investigated. The produced cottage cheese can be used in the technology for functional food production due to the large content of useful unsaturated fatty acids, vitamins and antioxidants.


RSC Advances ◽  
2020 ◽  
Vol 10 (57) ◽  
pp. 34959-34976
Author(s):  
Enas Reda Abdelaleem ◽  
Mamdouh Nabil Samy ◽  
Samar Yehia Desoukey ◽  
Miaomiao Liu ◽  
Ronald J. Quinn ◽  
...  

Marine organisms have been considered an interesting target for the discovery of different classes of secondary natural products with wide-ranging biological activities.


MedChemComm ◽  
2012 ◽  
Vol 3 (2) ◽  
pp. 162-166 ◽  
Author(s):  
Nessa Carey

Epigenetic modifications to DNA and its associated histone proteins are major influences on gene expression. This regulatory process is disrupted in cancer and a range of chronic human diseases, and provides attractive new intervention points and targets for drug discovery.


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