Proteolysis
Mostrando 1-12 de 2109 artigos, teses e dissertações.
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1. Synthesis and Biological Evaluation of Novel 1,3-Benzoxathiol-2-one Sulfonamides against Toxic Activities of the Venom of Bothrops jararaca and Bothrops jararacussu Snakes
This work describes the synthesis of new 1,3-benzoxathiol-2-one sulfonamides and evaluation of their ability to inhibit some in vitro (coagulant, proteolytic and hemolytic) and in vivo (hemorrhagic, edematogenic and lethality) toxic activities of Bothrops jararaca and Bothrops jararacussu venoms. Compounds have been synthesized from the coupling of intermedi
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice
Abstract Loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) has invaded water catchments throughout the world, due to the lack of predators and high fecundity. An approach to control its population could be using its roe as food; however, more knowledge is needed. Thus, the present study aimed to evaluate the shelf-life of fresh loricariid catf
Food Sci. Technol. Publicado em: 2021-06
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3. Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures
Abstract The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic cultures were evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, total solids, proteolysis, lipids, fat in dry matter and ash. The major fatty acids identified were palmitic, o
Food Sci. Technol. Publicado em: 2020-12
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4. Quick Identification of the Time of Maturation of Artisanal Minas Cheese by FTIR-ATR Spectroscopy and Multivariate Techniques
The objective of this work is the identification of cheese maturation time using attenuated total reflection Fourier transform spectroscopy (FTIR-ATR) data and analytical measurements associated with chemometrics techniques. Minas artisanal cheeses were collected from 8 producers matured at times 1, 7, 14, 21, 28, 45 and 60 days, fractioned in rind and crumb
J. Braz. Chem. Soc.. Publicado em: 2020-10
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5. Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures
Abstract The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic cultures were evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, total solids, proteolysis, lipids, fat in dry matter and ash. The major fatty acids identified were palmitic, o
Food Sci. Technol. Publicado em: 20/12/2019
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6. Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture
Abstract The coagulation of milk by a serin protease from Aspergillus niger NRRL3 was studied by rheology. Cheddar-type cheese was manufactured using 3.5% (v/v) of fungal enzymatic extract and fermentation-produced chymosin was used as control coagulant. Full composition and ripening of both kinds of Cheddar cheese were studied. Differences in the proteolys
Braz. arch. biol. technol.. Publicado em: 25/11/2019
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7. Inhibition of the Angiotensin I Converting Enzyme (ACE) and proteolysis of non-fat probiotic yogurt
Resumo O iogurte é uma importante fonte de muitos peptídeos biologicamente ativos que podem apresentar benefícios específicos à saúde. A maioria dos peptídeos bioativos produzidos durante a produção de iogurte está relacionada aos peptídeos inibidores da enzima conversora da angiotensina (ECA-I). O presente estudo avaliou a proteólise e as ativid
Braz. J. Food Technol.. Publicado em: 14/11/2019
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8. Calpains of Leishmania braziliensis: genome analysis, differential expression, and functional analysis
BACKGROUND Calpains are proteins belonging to the multi-gene family of calcium-dependent cysteine peptidases that undergo tight on/off regulation, and uncontrolled proteolysis of calpains is associated with severe human pathologies. Calpain orthologues are expanded and diversified in the trypanosomatids genome. OBJECTIVES Here, we characterised calpains
Mem. Inst. Oswaldo Cruz. Publicado em: 23/09/2019
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9. Updating the role of matrix metalloproteinases in mineralized tissue and related diseases
Abstract Bone development and healing processes involve a complex cascade of biological events requiring well-orchestrated synergism with bone cells, growth factors, and other trophic signaling molecules and cellular structures. Beyond health processes, MMPs play several key roles in the installation of heart and blood vessel related diseases and cancer, ran
J. Appl. Oral Sci.. Publicado em: 09/09/2019
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10. Estabelecimento de sistema bacteriano de expressão de peptídeos derivados da enzima vegetal RuBisCO
Resumo O objetivo do presente estudo foi estabelecer um sistema bacteriano de expressão de peptídeos derivados da proteólise simulada in silico da enzima ribulose-1,5-bisfosfato carboxilase oxigenase (RuBisCO), proveniente de soja, visando viabilizar um método sustentável de produção dessas moléculas para futura aplicação industrial. Inicialmente,
Braz. J. Food Technol.. Publicado em: 01/08/2019
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11. Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration
Abstract In this study, the survival and proteolysis of lactic acid bacteria Lactobacillus casei Shirota and Lactobacillus rhamnosus GG were measured in fermented milks enriched with agave juice and inulin. Fermentations were terminated at pH 4.5 and stored for 21 days at 4 °C. Survival was determined by viable count in MRS-agar. The production of free ami
Food Sci. Technol. Publicado em: 07/01/2019
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12. Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration
Abstract In this study, the survival and proteolysis of lactic acid bacteria Lactobacillus casei Shirota and Lactobacillus rhamnosus GG were measured in fermented milks enriched with agave juice and inulin. Fermentations were terminated at pH 4.5 and stored for 21 days at 4 °C. Survival was determined by viable count in MRS-agar. The production of free ami
Food Sci. Technol. Publicado em: 20/12/2018