scholarly journals Heated egg white has no effect, but lactic fermented and unheated egg white reduces abdominal fat in rats

2019 ◽  
Vol 18 (1) ◽  
Author(s):  
Ryosuke Matsuoka ◽  
Yayoi Takahashi ◽  
Ayano Muto ◽  
Mamoru Kimura
Keyword(s):  
Fatty Acids ◽  
Egg White ◽  
Abdominal Fat ◽  
Sd Rats ◽  
Egg White Proteins ◽  
Significant Difference ◽  
Micellar Solubility ◽  
Different Levels ◽  
Group Trial

Abstract Background We previously reported the abdominal fat-reducing effect of unheated egg white proteins (EWP); however, unheated egg white is actually rarely consumed. We thus investigated the effect of heated egg white on abdominal fat in rats. Methods Male SD rats were divided into two groups that were allowed to consume different dietary preparations containing casein or heated egg white for 4 weeks (Trial 1). We studied whether a heated form and a lactic fermented form of egg white (FLE) are as effective as unheated egg white for reducing abdominal fat. For this, we divided male SD rats into four groups that were allowed to consume different dietary preparations containing casein, unheated egg white, heated egg white, or lactic fermented egg white for 4 weeks (Trial 2). Results Animals in the heated egg white group showed no significant difference in abdominal fat weight compared with those in the casein group (Trial 1). Animals in the unheated egg white group and the FLE group had significantly lower levels of abdominal fat weight than those in the casein group (Trial 2). Ovalbumin in heated egg white was degraded by pepsin, whereas ovalbumin in unheated egg white and lactic acid fermented egg white was not degraded appreciably by pepsin. It was reported that EWP inhibit triglyceride absorption in rat. In the present study, EWP pepsin hydrolysate inhibited the micellar solubility of fatty acids in vitro. In particular, ovalbumin inhibited the micellar solubility of fatty acids. Conclusions These results indicate that lactic fermented egg white reduces visceral fat in rats and suggest that different levels of susceptibility of ovalbumin to pepsin digestion underlie the varying effectiveness among the egg white preparations.

Effect of enzyme immobilization and in vitro digestion on the immune-reactivity and sequence of IgE epitopes in egg white proteins

2020 ◽  
Vol 11 (7) ◽  
pp. 6632-6642 ◽  
Author(s):  
Behzad Gazme ◽  
Karamatollah Rezaei ◽  
Chibuike C. Udenigwe
Keyword(s):  
Enzyme Immobilization ◽  
In Vitro Digestion ◽  
Immobilized Enzymes ◽  
Egg White ◽  
Immune Reactivity ◽  
Egg White Proteins

Immune-reactivity reduction of egg white proteins by free and immobilized enzymes and determination of degraded IgE epitopes.

scholarly journals Profiling of in vitro rumen digestibility, fermentation parameters and fatty acid biohydrogenation of palm kernel cake-based diet supplemented with corn

2021 ◽  
Author(s):  
Osama Anwer Saeed ◽  
Umar M. Sani ◽  
Awis Q. Sazili ◽  
Henny Akit ◽  
Abdul R. Alimon ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Microbial Population ◽  
Unsaturated Fatty Acids ◽  
Palm Kernel ◽  
Gas Production ◽  
Palm Kernel Cake ◽  
Significant Difference ◽  
Fermentation Parameters

Abstract Corn supplementation can enhance the function of rumen and mitigate methane production. Thus, this study aimed to evaluate in vitro rumen digestibility, fermentation parameters and fatty acid biohydrogenation of palm kernel cake-based (PKC) diet substituted with different levels of corn. Corn was substitution into PKC basal diet at the levels; T1= (0% corn + 75.3% PKC), T2= (5% corn + 70.3% PKC) and T3= (10% corn + 65.3% PKC) of the diet. Rumen liquor was obtained from four fistulated Dorper sheep and incubated with 200 mg of each treatment for 24hrs and 72hrs. Net gas production, fermentation kinetics, in vitro organic matter digestibility (IVOMD), in vitro dry matter digestibility (IVDMD), volatile fatty acids (VFA), rumen microbial population and fatty acid biohydrogenation were determined. The results of the in vitro study showed that production of gas increased from 0 hr until 9 hrs with T2 having the highest gas production during this phase. After 48 hrs, the gas production began to decrease gradually with increase in incubation time. No significant differences were observed in the IVDMD, IVOMD, NH3-N, pH and VFA at 72 hrs. However, higher significant methane gas (CH4) production was observed in T3 when compared with T1 and T2. Microbial population did not differ significantly between treatment groups for total bacteria, F. succinogenes and R. flavefaciens. The rates of biohydrogenation were not affected by corn substitution although a significant difference was observed in that of C18:1n9. In conclusion, corn substitution maintained fermentation characteristics with increasing of unsaturated fatty acids.

scholarly journals Comparison of in vitro Digestion of Limed Split and Egg White Proteins.

2000 ◽  
Vol 37 (4) ◽  
pp. 234-244
Author(s):  
Ken-ichi SAKURAI ◽  
Yutaka KARASAWA ◽  
Katsuki KOH
Keyword(s):  
In Vitro Digestion ◽  
Egg White ◽  
Egg White Proteins

The effect of free fatty acids on the in-vitro binding of testosterone in human plasma

1993 ◽  
Vol 136 (2) ◽  
pp. 327-330 ◽  
Author(s):  
M. J. Diver
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Pregnant Women ◽  
Human Plasma ◽  
Sex Hormone Binding Globulin ◽  
Hormone Binding ◽  
In Vitro Binding ◽  
Vitro Binding ◽  
Significant Difference

ABSTRACT The effect of supraphysiological levels of free fatty acids (FFA) on the binding of testosterone to sex-hormone binding globulin (SHBG) and on non-SHBG binding in both male plasma and plasma from pregnant women was studied. Six FFAs were added to plasma as individual acids. No alteration in testosterone binding to SHBG could be demonstrated with any of the FFAs in either male plasma or plasma from pregnant women. When the same plasma was heated to destroy SHBG binding, a highly significant (P <0·01) increase in non-SHBG binding was seen in both male plasma and plasma from pregnant women when the unsaturated FFAs oleic, linoleic and linolenic acids were added. No significant difference was demonstrated with the saturated FFAs, palmitic, stearic and arachidic acids. Journal of Endocrinology (1993) 136, 327–330

In vitro susceptibility of isolates ofSporothrix schenckiito amphotericin B, itraconazole, and terbinafine: comparison of yeast and mycelial forms

2006 ◽  
Vol 52 (9) ◽  
pp. 843-847 ◽  
Author(s):  
Lidiane Meire Kohler ◽  
Betânia Maria Soares ◽  
Daniel de Assis Santos ◽  
Maria Elisabete Da Silva Barros ◽  
Júnia Soares Hamdan
Keyword(s):  
Amphotericin B ◽  
Clinical Laboratory ◽  
Sporothrix Schenckii ◽  
Clinical Findings ◽  
In Vitro Tests ◽  
Mycelial Form ◽  
In Vitro Susceptibility ◽  
Significant Difference ◽  
Different Levels

Forty-three clinical isolates of Sporothrix schenckii derived from humans and animals were evaluated in vitro for their susceptibility to amphotericin B, itraconazole, and terbinafine. MICs were determined by the method of micro dilution in liquid media, using protocols M27-A2 for the yeast form and M38-A for the mycelial form, both standardized by the Clinical Laboratory Standards Institute. In general, higher MICs were found for the mycelial form (intervals of up to two dilutions). In the case of amphotericin B, a significant difference in activity was observed, with higher values (p < 0.05) found for the mycelial form. MICs for itraconazole and terbinafine were similar for both yeast and mycelial forms but slightly higher for mycelia. Although data presented here indicate different levels of susceptibility when both growth forms were compared, indicating an intrinsic difference between them, it is still difficult to draw a consensus as to which form correlates better with clinical findings. More studies are necessary to determine the criteria for in vitro tests that will lead to efficient therapeutic choices.Key words: Sporothrix schenckii, susceptibility testing, antifungal drug.

scholarly journals Physico-Chemical, Textural and Sensory Characteristics of Wheat Flour Biscuits Supplemented with Different Levels of Whey Protein Concentrate

2019 ◽  
Vol 7 (3) ◽  
pp. 761-771 ◽  
Author(s):  
Hiba Ahmed Mohammed Ahmed ◽  
Syed Amir Ashraf ◽  
Amir Mahgoub Awadelkareem ◽  
Jahoor Alam ◽  
Abdelmoniem Ibrahim Mustafa
Keyword(s):  
Whey Protein ◽  
Wheat Flour ◽  
Crude Protein ◽  
Significant Rise ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Levels

The objective of this study was to evaluate the nutritional, non-nutritional as well as physico-chemical characteristics of biscuits developed from the supplementation of wheat flour with different levels of whey protein concentrate (WPC). The biscuits were prepared by using composite blends of wheat flour (WF) and WPC in different combination such as 100:0 (WF), 95:5 (WWP 5%), 90:10 (WWP 10%) and 85:15 (WWP 15). Proximate analysis of control as well as treated sample showed significant rise in crude protein content, with increase in WPC supplementation. Moreover, Non-nutritional factor such as tannin content and polyphenols was found to be highest in WF sample followed by WWP (5%), WWP (10%) and WWP (15%). In addition to that, in-vitro protein digestibility (IVPD) was found to be highest in WPC and when IVPD was compared with the crude protein, a significant difference was observed. Additionally, with the increase in WPC ratio the concentration of lysine, aspartic acid and glutamic acid was improved. Moreover mineral analysis revealed that, WF had highest amount of iron 0.66 mg/100g followed by WWP (5%), WWP (10%), WWP (15%) and WPC. Moreover, spread ratio of cookies found to be significant with the increase in the levels of WPC. Sensory evaluation of the samples revealed that, WWP (15%) had highest acceptance rating followed by WWP (10%). Based upon our investigation, we found that WPC could be a good source of supplementation for the development of protein enriched biscuits to combat the problem of malnutrition.

scholarly journals Effects of Genotype, Benzylaminopurine and Sucrose Concentration on Microtuberization of Layered Shoots of Potato (Solanum tuberosum L.) through Meristem Culture

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 755A-755
Author(s):  
Leila Farhadi* ◽  
Cyrus Abdmishani ◽  
Shahram Ahmadian ◽  
Majid Foolad
Keyword(s):  
Solanum Tuberosum L ◽  
Sucrose Concentration ◽  
Meristem Culture ◽  
Fresh Weight ◽  
Significant Difference ◽  
Tuber Fresh Weight ◽  
Hormonal Balance ◽  
Genotype Interaction ◽  
Different Levels

The aim of this study was to assess the suitable hormonal balance on potato microtuberization from the plantlets which had been in heat therapy condition before culturing the meristem. The effects of different levels of BAP and sucrose concentration were studied 16 weeks after the last culture in two genotypes. Explants from meristem were propagated in vitro in several stages and then subcultured with MS medium containing the combination of BAP (three levels) and sucrose (three levels). Then they were transferred to a completely dark incubation room at 22 °C. In vitro tuber formation was analyzed 16 weeks later. Traits which studied were: length, diameter, fresh weight and number of micro tubers. There was no significant difference among the genotypes for all the traits. The micro tuber number was significantly different among the levels of BAP concentration and the BAP and sucrose interaction was significant for the diameter. The micro tuber fresh weight and diameter were highly significant for the sucrose levels. The sucrose and genotype interaction for micro tuber length; sucrose and BAP interaction for micro tuber length and diameter were significant. Also the genotype, BAP and sucrose interaction was significant for the micro tuber fresh weight.

scholarly journals Pepsin activity as a function of pH and digestion time on caseins and egg white proteins in static in vitro conditions

2021 ◽  
Author(s):  
Lea Salelles ◽  
J. Floury ◽  
Steven Le Feunteun
Keyword(s):  
Globular Proteins ◽  
Egg White ◽  
Digestion Time ◽  
Pepsin Activity ◽  
Egg White Proteins

The activity of pepsin, the gastric protease, is generally considered to be negligible for pH ≥ 4, based on results obtained with few purified globular proteins. The present study aimed...

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