Comparison and Optimization of Different Protein Nitrogen Quantitation and Residual Protein Characterization Methods in Dietary Fiber Preparations

Despite having been tagged as safe and beneficial, recent evidence remains inconclusive regarding the status of artificial sweeteners and their putative effects on gut microbiota. Gut microorganisms are essential for the normal metabolic functions of their host. These microorganisms communicate within their community and regulate group behaviors via a molecular system termed quorum sensing (QS). In the present study, we aimed to study the effects of artificial sweeteners on this bacterial communication system. Using biosensor assays, biophysical protein characterization methods, microscale thermophoresis, swarming motility assays, growth assays, as well as molecular docking, we show that aspartame, sucralose, and saccharin have significant inhibitory actions on the Gram-negative bacteria N-acyl homoserine lactone-based (AHL) communication system. Our studies indicate that these three artificial sweeteners are not bactericidal. Protein-ligand docking and interaction profiling, using LasR as a representative participating receptor for AHL, suggest that the artificial sweeteners bind to the ligand-binding pocket of the protein, possibly interfering with the proper housing of the native ligand and thus impeding protein folding. Our findings suggest that these artificial sweeteners may affect the balance of the gut microbial community via QS-inhibition. We, therefore, infer an effect of these artificial sweeteners on numerous molecular events that are at the core of intestinal microbial function, and by extension on the host metabolism.

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Source of Dietary Fiber Fed to Dogs Affects Nitrogen and Energy Metabolism and Intestinal Microflora Populations

Nutrition Research ◽

10.1016/s0271-5317(00)00231-1 ◽

2000 ◽

Vol 20 (10) ◽

pp. 1423-1436

Author(s):

M Howard

Keyword(s):

Energy Metabolism ◽

Dietary Fiber ◽

Intestinal Microflora

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Dietary Fiber and Mortality Across Kidney Function in a Nationally Representative Cohort

Journal of Renal Nutrition ◽

10.1053/j.jrn.2020.01.013 ◽

2020 ◽

Vol 30 (2) ◽

pp. 173

Keyword(s):

Dietary Fiber ◽

Kidney Function ◽

Nationally Representative ◽

Representative Cohort

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Fruit and berry raw materials is a promising source of food ingredients for flour confectionery.

Khleboproducty ◽

10.32462/0235-2508-2020-29-10-45-49 ◽

2020 ◽

Vol 29 (11) ◽

pp. 45-49

Author(s):

L.N. Fedyanina ◽

◽

E.S. Smertina ◽

V.A. Lyakh ◽

A.E. Elizarova ◽

...

Keyword(s):

Dietary Fiber ◽

Scientific Literature ◽

Consumer Demand ◽

Raw Materials ◽

Plant Materials ◽

Food Ingredients ◽

Promising Source

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

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GENETIC DIVERSITY IN BAMBARA GROUNDNUT (Vigna subterranean) AS REVEALED BY MOLECULAR WEIGHTS OF THE SEEDS’ PROTEINS

Bangladesh Journal of Plant Breeding and Genetics ◽

10.3329/bjpbg.v30i2.35528 ◽

2018 ◽

Vol 30 (2) ◽

pp. 19-28

Author(s):

A. J. Oludare ◽

J. I. Kioko ◽

A. A. Akeem ◽

A. T. Olumide ◽

K. R. Justina ◽

...

Keyword(s):

Genetic Diversity ◽

Seed Proteins ◽

Electrophoretic Analysis ◽

Protein Characterization ◽

Bambara Groundnut ◽

Vigna Subterranea ◽

Phylogenetic Relatedness ◽

Molecular Weights ◽

National Centre ◽

Standard Marker

Nine accessions of Bambara groundnut (Vigna subterranea (L.) Verdc.,syn. Voandzeia subterranea (L.) Thouars ex DC.) obtained from National Centre for Genetic Resources and Biotechnology (NACGRAB), Ibadan, Oyo state, were assessed for their genetic and phylogenetic relatedness through electrophoretic analysis of the seed proteins. 0.2g of the seeds were weighed and macerated with mortar and pestle in 0.2M phosphate buffer containing 0.133M of acid (NaH2PO4) and 0.067 of base (Na2HPO4) at pH 6.5. Protein characterization with standard marker revealed that the seeds of the nine accessions contained proteins (B.S.A, Oval Albumin, Pepsinogen, Trypsinogen and Lysozyme) with molecular weights ranging from 66kda and above, 45 – 65 kDa, 44 – 33 kda, 32-24 kDa and 23-14 kDa, respectively. The student T-test revealed that accessions B, C, E, F, H and I have molecular weights not significantly different from one another (P<0.05) while samples A, D and G showed significantly different values (P>0.05). All the accessions had at least two proteins and two major bands in common. The study revealed intra-specific similarities and genetic diversity in protein contents among the nine accessions of Bambara groundnut (Vigna subterraranea (L.) Verdc.syn

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Quality control of washed red blood cells: experience in determining residual protein

Public health of the Far East Peer-reviewed scientific and practical journal ◽

10.33454/1728-1261-2020-1-65-67 ◽

2020 ◽

Vol 1 ◽

pp. 65-67

Author(s):

O.V. Kozhemyako ◽

◽

Ya.E. Zhigalina ◽

E.L. Zeiler ◽

L.V. Golovanova ◽

...

Keyword(s):

Quality Control ◽

Red Blood Cells ◽

Blood Cells ◽

Residual Protein

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Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

Journal of Science Innovare ◽

10.33751/jsi.v1i01.679 ◽

2018 ◽

Vol 1 (01) ◽

pp. 18-21

Author(s):

Yulian Syahputri ◽

Diana Widiastuti

Keyword(s):

Dietary Fiber ◽

Food Source ◽

Red Meat ◽

Raw Material ◽

Alternative Food ◽

Sodium Metabisulfite ◽

White Meat ◽

Fruit Skin ◽

Dragon Fruit ◽

Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

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