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Proteomic techniques offer a new approach for the characterization of food ingredients. Food quality is, in fact, dependent on the presence of bioactive proteins which could have either beneficial or negative effects on human health. For example, quantitative proteomics based on mass spectrometry has been used for detecting and quantifying allergenic proteins or bioactive compounds in tiny amounts. In order to profile the differential protein expression in different samples, two main approaches are reported in literature: stable isotope labeling (SIL) techniques and stable isotope label-free (SIF) techniques. In food analysis, in particular, SIL techniques appear to be too expensive, whereas proteomic tools based on SIF techniques may find some important applications owing to their simple experimental workflows and capability of compar...
Food industry has an increasing interest for food ingredients with improved technological and nutritional properties: plant proteins, for example, may replace milk and egg proteins in numerous applications. Lupin kernel may provide innovative ingredients, since it has valuable nutritional characteristics, such as useful contents of vitamins and macro/microelements and a protein endowed with satisfactory essential amino acid contents. For its techno-functional properties, lupin can be used as emulsifying and coloring agent, for taste enhancing, water retention, texture improvement, and shell-life extension. In addition, recent literature has reported some useful health benefits related to lupin consumption, such as hypocholesterolemic 1-5, anti-atherogenic 6, and hypotensive 3, 7 activities. With the objecting of investigating the con...
The health promoting properties of fruits and vegetables are strongly related to the presence of bioactive phytochemicals. Tocopherols attract a lot of interest, since they act as antioxidants by trapping radical intermediates, reducing the risk of chronic diseases, such as cardiovascular diseases and cancer. Tocopherols (T) can exist in four different regioisomers: alfa-T, beta-T, gamma-T, and delta-T, which differ for the methylation pattern of the phenolic ring. The isomers have different activities: alfa-T affects health aspects, while gamma-T has a relevant role in protecting the fatty acids in the seed. In this work, seeds from the main legume crops, i.e. soybean, lupin, chickpea, lentil, bean, pea, and broad bean, were analysed. Finally, a close investigation was performed on white lupin: eight cultivars were sowed in two diffe...
DIFFERENT EXPERIMENTAL APPROACHES TO HIGHLIGHT THE RELATIONSHIP BETWEEN INDUSTRIAL PROCESSING AND PROTEIN/PEPTIDE INTEGRITY IN BIOACTIVE PEA PROTEINS Sirtori1 E., Resta2 D., Isak1 I., Arnoldi1 A. 1Department of Endocrinology, Pathophysiology and Applied Biology, University of Milan, 20133 Milan, Italy. 2HPF-Nutraceutics, 20133 Milan, Italy. E-mail: elena.sirtori@unimi.it Background: During the last decade food industry has increased its attention on functional foods, defined as any food or food ingredient able to provide an health benefit beyond the nutritional properties. The nutraceutical properties depend on the presence of bioactive components such as proteins or peptides with an in-vivo biological effect. Several literature data reported many examples of food bioactive proteins characterized by different biological activities su...
I LEGUMI COME FONTE DI TOCOFEROLI Giovanna Boschin 1, Donatella Resta 2, Anna Arnoldi 1 1 Laboratorio di Chimica degli Alimenti e Spettrometria di Massa, Dipartimento di Endocrinologia Fisiopatologia e Biologia Applicata, Università degli Studi di Milano, via Balzaretti 9, 20133 Milano. 2 HPF-Nutraceutics, Via Balzaretti 9, 20133 Milano. Le leguminose da granella, grazie alla loro composizione chimica, sono una potenziale fonte di componenti bioattivi1. In particolare tra i vari fitonutrienti destano un grande interesse i tocoferoli, in grado di ridurre lo stress ossidativo e contrastare alcune patologie croniche come le malattie cardiovascolari, alcuni tipi di cancro e le retinopatie1. Da un punto di vista chimico, i tocoferoli (T) sono una classe di quattro isomeri, alfa-T, beta-T, gamma-T e delta-T, che si differenziano per il nu...
Una delle componenti nutraceutiche più interessanti del lupino è la conglutina-gamma, una proteina matura composta da una catena pesante e una leggera collegate da legami disolfuro, dotata di un’interessante attività ipoglicemica1. Parallelamente questa proteina è considerata anche uno dei principali allergeni del lupino, anche in base ad alcune sue proprietà peculiari come la stabilità termica e la resistenza alla proteolisi che sono considerate importanti caratteristiche comuni della maggior parte degli allergeni alimentari 2. La quantificazione delle proteine biologicamente attive negli alimenti è basata principalmente su saggi immunologici che hanno tuttavia alcuni limiti tecnici, come la cross-reattività con altre proteine alimentari e risultati falsi-positivi. In alternativa si stanno affermando metodi basati sulla spettrometria ...
Nel campo del controllo di qualità degli alimenti funzionali stanno assumendo sempre più importanza le metodiche basate sulla proteomica differenziale che consente, ad esempio, di comparare proteine biologicamente attive in diversi ingredienti alimentari. Questa tecnica si basa su metodi avanzati in spettrometria di massa e sistemi informatici dedicati. Dal punto di vista quantitativo, sono riportati in letteratura due principali approcci sperimentali: le tecniche di marcatura con isotopi stabili (SIL, Stable Isotope Labeling)1 e tecniche senza marcatura (SIF, Stable Isotope Free)2. Sebbene le tecniche SIL rimangano le più utilizzate nel settore biomedico, nel settore alimentare crescenti sforzi sono stati diretti verso lo sviluppo di approcci “label free”, nettamente più economici. Le tecniche senza marcatura consentono di fare l’anal...
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