Gliadin, Intestinal Hypersensitivity, and Food Protein-Sensitive Enteropathy

2020 ◽  
pp. 319-338
Author(s):  
Riccardo Troncone ◽  
Karl Ziegler ◽  
Stephan Strobel ◽  
Anne Ferguson
Keyword(s):  
Food Protein ◽  
Intestinal Hypersensitivity

Status of vitamin D in the food protein induced enterocolitis syndrome in children

2019 ◽  
Vol 161 (1) ◽  
pp. 117-123 ◽  
Author(s):  
A.T. Kamilova ◽  
◽  
S.I. Geller ◽  
D.Kh. Dustmukhamedova ◽  
Sh.S. Sultanhodzhaeva ◽  
...  
Keyword(s):  
Vitamin D ◽  
Food Protein

Effects of Food Protein Levels on Haematological Parameters of Growing Japanese Quails (Coturnix Coturnix Japonica Temminck & Schlegel, 1849)

2020 ◽  
Vol 6 (6) ◽  
pp. 94-100
Author(s):  
Serge-Olivier Konan KOUASSI ◽  
◽  
Yves Bénarèce Tra DJE BI ◽  
Soualio KAMAGATE ◽  
Mathieu Nahounou BLEYERE ◽  
...  
Keyword(s):  
Crude Protein ◽  
Hematological Parameters ◽  
Coturnix Japonica ◽  
Food Protein ◽  
Coturnix Coturnix Japonica ◽  
Coturnix Coturnix ◽  
Protein Levels ◽  
Dietary Crude Protein ◽  
Japanese Quails ◽  
The Impact

The study aims to determine the impact of dietary crude protein levels on the hematological parameters of Japanese quail from growth to ovipositor. To this end, five feeds with different crude protein levels (18, 20, 22, 24 and 26%) were supplied to 700 quails of three weeks of age. These were subdivided into six batches, including three batches of females and three batches of males for each feed group. After subjecting the quails to diets containing the different protein levels, four samples were taken at the fourth, fifth, sixth and seventh week of age. The samples taken were analyzed using an SYSMEX XN 350 automated hematological analyzer. The results of this investigation indicated that non-significant differences (P > 0.05) were observed in hematological parameters in both female and male quails. This study showed that dietary crude protein levels had no impact on the health status of Japanese quails. Keywords: Japanese quails, Crude protein, Hematological parameters.

Food protein reserves based on the by-products of the alcohol and brewing industry

2019 ◽  
Vol 1 (79) ◽  
pp. 159-167
Author(s):  
Ivan Egorov ◽  
◽  
Tatyana Egorova ◽  
Lyubov Krivoruchko ◽  
Ilya Nikonov ◽  
...  
Keyword(s):  
Food Protein ◽  
Brewing Industry ◽  
By Products

Impact of Pseudomonas putida on the Growth Parameters of Fenugreek (Trigonella foenum- graecum L.): A Traditional Herbal Boon for Rural Areas

2017 ◽  
Vol 5 (2) ◽  
pp. 93-96
Author(s):  
Shashi Kant Shukla ◽  
◽  
Awadhesh Kumar ◽  
Anupam Dikshit ◽  
◽  
...  
Keyword(s):  
Pseudomonas Putida ◽  
Rural Areas ◽  
Growth Parameters ◽  
Leguminous Plant ◽  
Food Protein ◽  
Botany Department ◽  
Medicinal Value ◽  
Randomized Design ◽  
Trigonella Foenum Graecum L ◽  
The Impact

The present study aims the impact of Pseudomonas putida on different growth parameters of Trigonella sp., a leguminous plant to support the requirement of food, protein along with their medicinal value in the rural areas of India. A pot experiment was arranged based on completely randomized design with four replications at Biological Product Laboratory, Botany Department, University of Allahabad. Treatments were given at the seed level with one of control. Results indicated that application of P. putida significantly improved vegetative growth and showed an edge on the growth of the fenugreek as compared to the control.

Persistent food protein–induced enterocolitis syndrome triggered by fish in children

2020 ◽  
Vol 124 (3) ◽  
pp. 290-291
Author(s):  
Simona Barni ◽  
Francesca Mori ◽  
Lucia Liotti ◽  
Giulia Liccioli ◽  
Elio Novembre
Keyword(s):  
Food Protein

scholarly journals Growth, Tolerance, and Compliance of Infants Fed an Extensively Hydrolyzed Infant Formula with Added 2′-FL Fucosyllactose (2′-FL) Human Milk Oligosaccharide

Nutrients ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 186
Author(s):  
Carlett Ramirez-Farias ◽  
Geraldine E. Baggs ◽  
Barbara J. Marriage
Keyword(s):  
Primary Outcome ◽  
Clinical Symptoms ◽  
Food Protein ◽  
Feeding Intolerance ◽  
Feeding Trial ◽  
Study Results ◽  
Z Scores ◽  
Hydrolyzed Formula ◽  
Intended Use ◽  
Weight For Age

Background: The purpose of this study was to evaluate the growth, tolerance and compliance effects of an extensively hydrolyzed formula with added 2′-FL in an intended use population of infants. Methods: A non-randomized, single-group, multicenter study was conducted. Infants (0–60 days of age) with suspected food protein allergy, persistent feeding intolerance, or presenting conditions where an extensively hydrolyzed formula (eHF) was deemed appropriate were enrolled in a 2-month feeding trial. The primary outcome was maintenance of weight for age z-score during the study. Weight, length, head circumference, formula intake, tolerance measures, clinical symptoms and questionnaires were collected. Forty-eight infants were enrolled and 36 completed the study. Results: Weight for age z-scores of infants showed a statistically significant improvement from study day 1 to study day 60 (0.32 ± 0.11, p = 0.0078). Conclusions: Overall, the results of the study demonstrate that the study formula was well tolerated, safe and supported growth in the intended population.

scholarly journals Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 796
Author(s):  
David J. Andlinger ◽  
Pauline Röscheisen ◽  
Claudia Hengst ◽  
Ulrich Kulozik
Keyword(s):  
Protein Interactions ◽  
Disulfide Bonds ◽  
Food Systems ◽  
Disulfide Bridge ◽  
Food Protein ◽  
Potato Protein ◽  
Covalent Bonds ◽  
Bridge Formation ◽  
Induced Aggregation ◽  
Influence Of Ph

Understanding aggregation in food protein systems is essential to control processes ranging from the stabilization of colloidal dispersions to the formation of macroscopic gels. Patatin rich potato protein isolates (PPI) have promising techno-functionality as alternatives to established proteins from egg white or milk. In this work, the influence of pH and temperature on the kinetics of PPI denaturation and aggregation was investigated as an option for targeted functionalization. At a slightly acidic pH, rates of denaturation and aggregation of the globular patatin in PPI were fast. These aggregates were shown to possess a low amount of disulfide bonds and a high amount of exposed hydrophobic amino acids (S0). Gradually increasing the pH slowed down the rate of denaturation and aggregation and alkaline pH levels led to an increased formation of disulfide bonds within these aggregates, whereas S0 was reduced. Aggregation below denaturation temperature (Td) favored aggregation driven by disulfide bridge formation. Aggregation above Td led to fast unfolding, and initial aggregation was less determined by disulfide bridge formation. Inter-molecular disulfide formation occurred during extended heating times. Blocking different protein interactions revealed that the formation of disulfide bond linked aggregation is preceded by the formation of non-covalent bonds. Overall, the results help to control the kinetics, morphology, and interactions of potato protein aggregation for potential applications in food systems.

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