Latex gloves with a lower protein content reduce bronchial reactions in subjects with occupational asthma caused by latex.

AbstractIn humans, maximum brain development occurs between the third trimester of gestation and 2 years of life. Nutrition during these critical windows of rapid brain development might be essential for later cognitive functioning and behaviour. In the last few years, trends on protein recommendations during infancy and childhood have tended to be lower than that in the past. It remains to be demonstrated that lower protein intakes among healthy infants, a part of being able to reduce obesity risk, is safe in terms of mental performance achievement. Secondary analyses of the EU CHOP, a clinical trial in which infants from five European countries were randomised to be fed a higher or a lower protein content formula during the 1st year of life. Children were assessed at the age of 8 years with a neuropsychological battery of tests that included assessments of memory (visual and verbal), attention (visual, selective, focused and sustained), visual-perceptual integration, processing speed, visual-motor coordination, verbal fluency and comprehension, impulsivity/inhibition, flexibility/shifting, working memory, reasoning, visual-spatial skills and decision making. Internalising, externalising and total behaviour problems were assessed using the Child Behaviour Checklist 4–18. Adjusted analyses considering factors that could influence neurodevelopment, such as parental education level, maternal smoking, child’s gestational age at birth and head circumference, showed no differences between feeding groups in any of the assessed neuropsychological domains and behaviour. In summary, herewith we report on the safety of lower protein content in infant formulae (closer to the content of human milk) according to long-term mental performance.

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Application of Transglutaminase in Developing Cassava-based Wet Noodle for Quality and Shelf Life Improvement: A Review

Recent Patents on Food Nutrition & Agriculturee ◽

10.2174/2212798411666200124105614 ◽

2020 ◽

Vol 11 (3) ◽

pp. 229-234

Author(s):

Warsono El Kiyat ◽

Alvin Christopher ◽

Angelina Rianti ◽

Rizfi F. Pari

Keyword(s):

Shelf Life ◽

Protein Content ◽

Wheat Flour ◽

Main Ingredient ◽

Cassava Flour ◽

Lower Protein ◽

Life Improvement ◽

Cross Links ◽

Quality And Shelf Life ◽

Lower Protein Content

Characteristic of cassava flour is relatively similar to wheat flour. Cassava flour has the potential to substitute 70-80% of wheat flour as the main ingredient for wet noodle production. Unfortunately, cassava flour has no gluten and lower protein content than wheat flour, which is important for the characteristic of a wet noodle. Therefore, transglutaminase (MTGase) is often applied in non-gluten products to improve its texture. This enzyme catalyzes the reaction between lysine and glutamine to form isopeptide cross-links. Moreover, the addition of MTGase to cassava-based wet noodle improves its texture and color. In addition, this effect gives better palatability for wet noodle. This enzyme can increase the shelf life of wet noodles and safe for our health. The present study demonstrates with patent and literature data the potential of MTGase in noodles based on cassava flour.

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Does Lower Protein Content of Indian Diets Impact Diabetes?

RSSDI Diabetes Update 2016 ◽

10.5005/jp/books/13026_19 ◽

2017 ◽

pp. 83-83

Author(s):

Rekha Sharma

Keyword(s):

Protein Content ◽

Lower Protein ◽

Lower Protein Content

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Biuret and Bradford Methods Suitability for Protein Quantification in Rapeseed Meal

Contemporary Agriculture ◽

10.2478/contagri-2018-0013 ◽

2018 ◽

Vol 67 (1) ◽

pp. 87-92

Author(s):

Hristo Kalaydzhiev ◽

Petya Ivanova ◽

Galina Uzunova ◽

Ivan Manolov ◽

Vesela Chalova

Keyword(s):

Protein Content ◽

Rapeseed Meal ◽

Protein Quantification ◽

Feed Additive ◽

Lower Protein ◽

Kjeldahl Method ◽

Biuret Method ◽

Bradford Method ◽

Protein Rich ◽

Lower Protein Content

Summary Being attractive for insects, non-genetically modified rapeseed is valuable for maintaining environmental biodiversity. Primarily, the rapeseed is an important industrial crop which is used for production of vegetable oil. Oil extraction from rapeseeds results in the generation of substantial amounts of rapeseed meal which is used either as a protein rich feed additive or as a source for preparation of protein containing ingredients for food industry. Both applications require frequent evaluation of protein content. Although Kjeldahl method is considered standard, it is not appropriate for routine evaluation of protein content in protein extracts. The aim of the study was to evaluate suitability of biuret and Bradford methods for protein quantification in rapeseed meal extracts. After consecutive triple extraction of proteins with water, 5% NaCl, 70% ethyl alcohol and 0.1 N NaOH, protein evaluation of each albumin, globulin, prolamin and glutelin extraction aliquot demonstrated overall lower protein content by Bradford method compared to biuret method. The most pronounced differences in protein content were observed with prolamin fraction where three fold higher protein concentrations in each extraction aliquot was observed when biuret method was applied for the evaluation. Comparative quantification of the total protein of each of the four fractions followed a similar trend of lower protein content evaluation by Bradford method. Overall results indicated biuret method as more suitable for protein quantification in rapeseed meal extracts which was confirmed by comparison with data obtained by Kjeldahl method.

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Chemical Characteristics Comparison of Palm Civet Coffee (Kopi Luwak) and Arabica Coffee Beans

Journal of Applied Agricultural Science and Technology ◽

10.32530/jaast.v3i2.110 ◽

2019 ◽

Vol 3 (2) ◽

pp. 280-288 ◽

Cited By ~ 1

Author(s):

Ifmalinda Ifmalinda ◽

Imas Siti Setiasih ◽

Mimin Muhaemin ◽

Sarifah Nurjanah

Keyword(s):

Protein Content ◽

Sugar Content ◽

Fat Content ◽

Green Bean ◽

Chemical Characteristics ◽

Green Coffee ◽

Green Coffee Beans ◽

Coffee Beans ◽

Lower Protein ◽

Lower Protein Content

Chemical characteristics of coffee are depended on types of coffee. Different types of coffee have the unique characteristic. Chemical components have significant effects on taste and aroma of brewing. Those characteristics are the result of volatile and nonvolatile components during roasting then affecting taste. Kopi Luwak has distinct chemical and taste from regular coffee. On previous research, Marcone (2004b) and Mahendratta et al. (2011) explained that quality improvement on Kopi Luwak is result of lower protein content and higher fat content compared to regular coffee. Lower protein content reduces bitter taste while higher fat content can increase body or feeling heavy. The aim of this research was to obtain information about chemical compound of Kopi Luwak and regular Arabica coffee. From this study, it can be analyzed that protein content of regular green coffee beans was 9.48%, and regular roasted bean was 11.3% while protein content of Kopi Luwak green bean was 8.8%, and its roasted bean was 10.12%. Further, caffeine content had been analyzed where regular coffee beans contained 0.70% and its roasted bean contained 0.61% while caffeine content of green bean from Kopi Luwak was 0.51%, and its roasted bean was 0.47%. pH valued was also observed where regular green bean was 6.7 and regular roasted bean was 6.9 while green bean of Kopi Luwak was 5.3 and its roasted bean 5.7. Moreover, sugar content of regular coffee beans was 1.9% and its roasted bean was 0.015% while sugar content of Kopi Luwak green bean was 1.6% while its roasted bean was 0.013%. Fat content of regular green coffee beans was 8.5% and its roasted bean was 11.7% while fat content of Kopi Luwak green bean was 9.3% and its roasted bean was 12.2%. Fatty acid content of regular coffee beans consisted of hexadecanoic acid with area 40.3%, Kopi Luwak bean was 44.3%, and octadecenoic content with area 2.46% while Kopi Luwak bean was 7.12%.

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Lower protein content in infant formula reduces BMI and obesity risk at school age: follow-up of a randomized trial

American Journal of Clinical Nutrition ◽

10.3945/ajcn.113.064071 ◽

2014 ◽

Vol 99 (5) ◽

pp. 1041-1051 ◽

Cited By ~ 201

Author(s):

Martina Weber ◽

Veit Grote ◽

Ricardo Closa-Monasterolo ◽

Joaquín Escribano ◽

Jean-Paul Langhendries ◽

...

Keyword(s):

Randomized Trial ◽

Protein Content ◽

Infant Formula ◽

School Age ◽

Obesity Risk ◽

Lower Protein ◽

Lower Protein Content

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GH/STAT5 signaling during the growth period in livers of mice overexpressing GH

Journal of Molecular Endocrinology ◽

10.1530/jme-14-0262 ◽

2015 ◽

Vol 54 (2) ◽

pp. 171-184 ◽

Cited By ~ 7

Author(s):

Carolina S Martinez ◽

Verónica G Piazza ◽

María E Díaz ◽

Ravneet K Boparai ◽

Oge Arum ◽

...

Keyword(s):

Body Size ◽

Transgenic Mice ◽

Glucocorticoid Receptor ◽

Protein Content ◽

Growth Period ◽

Transgenic Animals ◽

Mrna Levels ◽

Gh Receptor ◽

Lower Protein ◽

Lower Protein Content

GH/STAT5 signaling is desensitized in the liver in adult transgenic mice overexpressing GH; however, these animals present greater body size. To assess whether the STAT5 pathway is active during the growth period in the liver in these animals, and how signaling modulators participate in this process, growing transgenic mice and normal siblings were evaluated. STAT5 does not respond to an acute GH-stimulus, but displays higher basal phosphorylation in the livers of growing GH-overexpressing mice. GH receptor and the positive modulators glucocorticoid receptor and HNF1 display greater abundance in transgenic animals, supporting the activity of STAT5. The negative modulators cytokine-induced suppressor and PTP1B are increased in GH-overexpressing mice. The suppressors SOCS2 and SOCS3 exhibit higher mRNA levels in transgenic mice but lower protein content, indicating that they are being actively degraded. Therefore, STAT5 signaling is increased in the liver in GH-transgenic mice during the growth period, with a balance between positive and negative effectors resulting in accelerated but controlled growth.

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DEVELOPMENT POTENTIAL OF NAGARA BEAN (Vigna unguiculata ssp. Cylindrica) CULTIVATED IN FRESHWATER SWAMPLANDS FOR PROCESSED FOOD

TROPICAL WETLAND JOURNAL ◽

10.20527/twj.v2i3.37 ◽

2016 ◽

Vol 2 (3) ◽

pp. 30-36

Author(s):

Rini Hustiany ◽

Emy Rahmawati ◽

Alia Rahmi

Keyword(s):

Protein Content ◽

Water Content ◽

Vigna Unguiculata ◽

Physical Characteristics ◽

Processed Foods ◽

Processed Food ◽

Development Potential ◽

Lower Protein ◽

Lower Protein Content

Nagara bean/ catjang (Vigna unguiculata spp. Cylindrica) is a subspecies of cowpea which is widely cultivated in freshwater swamplands of Daha Utara and Daha Selatan sub-districts, Hulu Sungai Selatan Regency. Nagara bean is a plant native to South Kalimantan, but its utilization is still very low compared to other cowpeas. The aims of this study were to analyze the chemical and physical characteristics of Nagara bean in processed food compared to those of soybeans; and to analyze the development potential of Nagara bean in processed food. The methods were the production of catjang flour from skinless Nagara beans; the production of catjang flour by roasting Nagara beans; the substitution of Nagara beans with coagulated and fermented soybeans. The results showed that the flour from skinless Nagara beans contained protein (24.16%) and carbohydrate (61.62%), while the flour from roasted Nagara beans contained protein (18.42%) and carbohydrate (69.33%). When compared to soybeans, papan and arabian beans, the two types of Nagara bean, could be coagulated with a higher water content and lower protein content. When Nagara beans were fermented, the water and protein contents of fermented beans were higher than those of soybeans. It can be concluded that Nagara beans could be used in processed foods chemically. Nagara beans however absorbed water easily, so they smelled sour and unpleasant and the texture became soft.

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Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours

Food Science and Technology International ◽

10.1177/1082013221991256 ◽

2021 ◽

pp. 108201322199125

Author(s):

Margaret A Olorunfemi ◽

Olugbenga O Awolu ◽

Victor N Enujiugha

Keyword(s):

Protein Content ◽

Dietary Fiber ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Composite Flour ◽

Mango Kernel ◽

Composite Flours ◽

Lower Protein ◽

Mineral Compositions ◽

Dpph Radical Scavenging

Gluten-free flours that are nutritionally balanced with appropriate functional characteristics were developed by supplementation of native and modified acha flours with protein, dietary fiber and antioxidants-rich mango kernel and soy cakes flours. Acha flour was subjected to chemical and enzymatic modifications. The proximate, mineral compositions, bioactive and antinutrients properties of the composite flours were evaluated. The water content of the composite flours with native and chemically modified acha flour was between 7.62 and 9.30%, while that of enzymatic acha flour was between 10.12 and 10.79%. However, samples made with 20 and 30% incorporated mango kernel flour had around 13 and 19% increase in the protein content respectively, others including sample with enzymatically modified acha flour had lower protein content. On the other hand, all samples with enzymatically modified acha flour had between 83 and 100% increase in fibre content. The Na/K ratio of all the samples were less than one, as nutritionally required. Samples with enzymatically modified acha flour had best total flavonoid (0.03–0.77 mgGAE/g), total phenol (2.35–11.99 mgTAE/g) and DPPH radical scavenging activities (58.29–94.02%) contents. In addition, samples with enzymatically modified acha flour had the least antinutritional values. Although all the samples had values that were significantly (p ≥ 0.05) different, the samples had significant protein, dietary fiber, minerals and antioxidants contents, while the antinutritional contents were well lower than the standard.

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