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Journal articles on the topic 'ENZYMATICALLY HYDROLYZED'

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Author: Grafiati

Published: 11 September 2023

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1

Zhang, Xia, Xiaohang Feng, Hui Zhang, and Yichang Wei. "Utilization of steam-exploded corn straw to produce biofuel butanol via fermentation with a newly selected strain of Clostridium acetobutylicum." BioResources 13, no. 3 (June 11, 2018): 5805–17. http://dx.doi.org/10.15376/biores.13.3.5805-5817.

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The feasibility of utilizing corn straws to produce butanol via fermentation with Clostridium acetobutylicum was evaluated. The supernatant of enzymatically hydrolyzed supernatant of steam-exploded corn straws was used as the raw material. A bacterial strain was selected from Clostridium acetobutylicum zzu-02 and Clostridium beijerinckii zzu-01, which was capable of fermenting the enzymatically hydrolyzed supernatant of steam-exploded corn straw to produce butanol with high yield. The optimal fermentation conditions for the selected strain with enzymatically hydrolyzed supernatant of steam-exploded corn straw were also investigated and they were determined as follows: sugar concentrations in enzymatically hydrolyzed solution of steam exploded corn straws, 57.5 g/L; initial pH, 6.3; the amount of added CaCO3, 5g/L; the bacterial inoculation concentration to enzymatically hydrolyzed solution, 6%; fermentation temperature, 37 oC, the amounts of the added nutritional elements, i.e. yeast extract, CH3COONH4, KH2PO4, and C6H6N2O, 0.8, 6.0, 0.5, and 0.25 g/L, respectively. Under these conditions, the butanol yield reached 9.88 g/L. Based on the butanol metabolism pathways, supplementation of a small amount of C6H6N2O was found to effectively increase the yield of butanol production.

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2

Kashyap, M. C., Y. C. Agrawal, P. K. Ghosh, D. S. Jayas, B. C. Sarkar, and B. P. N. Singh. "Oil extraction rates of enzymatically hydrolyzed soybeans." Journal of Food Engineering 81, no. 3 (August 2007): 611–17. http://dx.doi.org/10.1016/j.jfoodeng.2006.12.018.

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3

Wang, Sen, Yayun Lai, Yalan Yu, Mingwei Di, and Junyou Shi. "Effect of enzymatically hydrolyzed lignin on the curing characteristics of epoxy resin/polyamine blends." BioResources 12, no. 4 (September 7, 2017): 7793–806. http://dx.doi.org/10.15376/biores.12.4.7793-7806.

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Corn stalk enzymatically hydrolyzed lignin (EHL) was used to modify bisphenol A-type epoxy resin. The curing reaction processes of the epoxy resin/polyamine blends and the lignin/epoxy resin/polyamine blends were studied via isothermal differential scanning calorimetry (DSC), and the effect of enzymatically hydrolyzed lignin on the curing reaction of epoxy resin was also analyzed. The results showed that the curing kinetics for two blends were not in full compliance with the autocatalytic curing kinetic model, especially the lignin/epoxy resin/polyamine blends. The apparent activation energy of the epoxy resin/polyamine blends increased with the increased presence of the lignin. The presence of enzymatically hydrolyzed lignin was beneficial to the curing process of epoxy resin/polyamine blends at high temperatures. The addition of the lignin increased the final curing reaction conversion rate, improved the glass transition temperature (Tg) and increased the bending strength for the epoxy resin/polyamine blends. However, the impact strength decreased in this process.

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4

NAKANO, Taku, Masaharu SIMATANI, Yuji MURAKAMI, Norihumi SATO, and Tadashi IDOTA. "Digestibility and Absorption of Enzymatically Hydrolyzed Whey Protein." Nippon Eiyo Shokuryo Gakkaishi 47, no. 3 (1994): 195–201. http://dx.doi.org/10.4327/jsnfs.47.195.

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5

NAKANO, Taku, Masaharu SIMATANI, Yuji MURAKAMI, Norihumi SATO, and Tadashi IDOTA. "Utilization of Nitrogen in Enzymatically Hydrolyzed Whey Protein." Nippon Eiyo Shokuryo Gakkaishi 47, no. 3 (1994): 203–8. http://dx.doi.org/10.4327/jsnfs.47.203.

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6

Shi, Xiaolei, Rishu Guo, Brittany L. White, Adrienne Yancey, Timothy H. Sanders, Jack P. Davis, A. Wesley Burks, and Michael Kulis. "Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts." International Archives of Allergy and Immunology 162, no. 2 (2013): 123–30. http://dx.doi.org/10.1159/000351920.

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7

da Silva, Francielle Batista, Betânia Braz Romão, Vicelma Luiz Cardoso, Ubirajara Coutinho Filho, and Eloízio Júlio Ribeiro. "Production of ethanol from enzymatically hydrolyzed soybean molasses." Biochemical Engineering Journal 69 (December 2012): 61–68. http://dx.doi.org/10.1016/j.bej.2012.08.009.

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8

SUGIMOTO, Naoki, Junko FUKUDA, Kosuke TAKATORI, Takashi YAMADA, and Tamio MAITANI. "Identification of Principal Constituents in Enzymatically Hydrolyzed Coix Extract." Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi) 42, no. 5 (2001): 309–15. http://dx.doi.org/10.3358/shokueishi.42.309.

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9

Penttilä, Paavo A., Anikó Várnai, Kirsi Leppänen, Marko Peura, Aki Kallonen, Pentti Jääskeläinen, Jessica Lucenius, et al. "Changes in Submicrometer Structure of Enzymatically Hydrolyzed Microcrystalline Cellulose." Biomacromolecules 11, no. 4 (April 12, 2010): 1111–17. http://dx.doi.org/10.1021/bm1001119.

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10

Rabelo, Sarita C., Rubens Maciel Filho, and Aline C. Costa. "Lime Pretreatment and Fermentation of Enzymatically Hydrolyzed Sugarcane Bagasse." Applied Biochemistry and Biotechnology 169, no. 5 (January 20, 2013): 1696–712. http://dx.doi.org/10.1007/s12010-013-0097-2.

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11

Youn, So Jung, Gyung-Hee Cha, and Jung-Kue Shin. "Salty Taste Enhancing Effect of Enzymatically Hydrolyzed Anchovy Protein." Korean Journal of Food Science and Technology 47, no. 6 (December 31, 2015): 751–56. http://dx.doi.org/10.9721/kjfst.2015.47.6.751.

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12

Mu, Tai-Hua, Oluwaseyi K. Abegunde, Hong-Nan Sun, Fu-Ming Deng, and Miao Zhang. "Physicochemical characterization of enzymatically hydrolyzed heat treated granular starches." Starch - Stärke 65, no. 11-12 (November 2013): 893–901. http://dx.doi.org/10.1002/star.201200272.

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13

Guo, Qi, Xinglong Hou, Wei Xu, and Junli Liu. "Efficient conversion of furfural to cyclopentanol over lignin activated carbon supported Ni–Co catalyst." RSC Advances 12, no. 19 (2022): 11843–52. http://dx.doi.org/10.1039/d2ra00016d.

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Ni3Co1/ELAC catalyst, prepared from enzymatically hydrolyzed lignin activated carbon as a carrier and a 3 : 1 ratio content of nickel and cobalt, can selectively convert furfural to cyclopentanol (CPL) in aqueous solution.

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14

Awad, Dina, A., Hamdi, A. Mohammed, Adham, M. Abdou, and Sobhy, A. El Sohaimy. "Potent Antibacterial Peptides from Enzymatically Hydrolyzed Hen Egg White Lysozyme." Benha Veterinary Medical Journal 35, no. 2 (December 1, 2018): 150–56. http://dx.doi.org/10.21608/bvmj.2018.96127.

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15

Haske-Cornelius, O., T. Vu, C. Schmiedhofer, R. Vielnascher, M. Dielacher, V. Sachs, M. Grasmug, S. Kromus, and G. M. Guebitz. "Cultivation of heterotrophic algae on enzymatically hydrolyzed municipal food waste." Algal Research 50 (September 2020): 101993. http://dx.doi.org/10.1016/j.algal.2020.101993.

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16

Youn, So Jung, Jinseon Kim, Hyung-Yong Cho, and Jung-Kue Shin. "Sensory Characteristics of Enzymatically Hydrolyzed Anchovy Protein by Descriptive Analysis." Food Engineering Progress 20, no. 2 (June 30, 2016): 120–27. http://dx.doi.org/10.13050/foodengprog.2016.20.2.120.

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17

Çöpür, Yalçın, Ömer Özyürek, Ayhan Tozluoglu, and Selva Kütük. "Enzymatic digestibility of tomato, pepper, and eggplant stalks mixture." BioResources 7, no. 3 (June 7, 2012): 3252–61. http://dx.doi.org/10.15376/biores.7.3.3252-3261.

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Turkey annually produces 26 million tons of vegetables and is the third-biggest vegetable producer. After harvest, the waste of vegetable stalks lacking of economic value is burnt or left in the fields, causing environmental pollution. The aim of this study was to examine bioethanol production of a mixture of tomato, pepper, and eggplant stalks using an alternative chemical, sodium borohydrate (NaBH4) in a chemical pretreatment step. Both steam-exploded (SE) and dry-milled (DM) stalks were chemically pretreated and enzymatically hydrolyzed in this study. Results showed that SE stalks had better enzymatic digestibility compared to DM. NaOH treatment removed the highest amount of lignin (17.1%; SE, 2%, 90 min) but also glucose (21.5%; SE, 2%, 90 min) from the structure. On the other hand, NaBH4 removed the highest lignin in proportion to glucose for both SE and DM samples. Enzymatically hydrolyzed stalks gave the highest sugar yields of 30.1% (o.d.-dry matter) for the SE sample when it was pretreated with 2% NaOH for 30 min.

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18

Masmur, Indra, Herliana Herliana, Bramwell Sitompul, and Elvri Melliaty Sitinjak. "Bioethanol Manufacturing from α-Cellulose Waste of Empty Palm Oil Frugs (Elaeis guineensis jack) with Hydrolysis Concetration Variations HCl and Cellulase Enzyme." Indonesian Journal of Chemical Science and Technology (IJCST) 5, no. 2 (August 2, 2022): 98. http://dx.doi.org/10.24114/ijcst.v5i2.37455.

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This study uses raw materials containing lignocellulose, namely empty fruit bunches of oil palm. Oil palm empty fruit bunches were isolated to produce cellulose, hydrolyzed into simple sugars, fermented, and distilled. From the isolation of cellulose obtained α-cellulose of 19.9612 grams (26.6149%). Then it was hydrolyzed using HCl with a concentration variation of 15%; 20%; 25%; 30%; and enzymatically hydrolyzed using cellulase to produce simple sugars which were tested qualitatively with Benedict's reagent and Tollens reagent, then quantitatively tested by the Luff Schroll method. The higher the concentration of acid used, the higher the sugar will be. The best bioethanol obtained from acid hydrolysis is using 30% HCl with ethanol content of 6.54% and enzymatic 7.32%.

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19

Parker, Tory, Anna Andersen, and David Vollmer. "A Unique Enzymatically Hydrolyzed Whey Protein Positively Impacts Measures of Immunity." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1533. http://dx.doi.org/10.1093/cdn/nzaa068_018.

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Abstract Objectives Milk proteins appear to have little direct impact on the immune system when consumed directly. The digestive system breaks them down into absorbable size and they provide nutritive value. However, it has been discovered that enzymatically hydrolyzed peptides can more directly influence the immune system, presumably before digestion completes their hydrolysis during gut immune system exposure. The term ‘bioactive centers’ will be used to describe these unique peptides. Methods After screening several different versions of enzyme hydrolyzed whey, a new bioactive center-containing product was found that had promise for further immunological research. It was compared against transfer factors, 4Life Research's colostrum filtrate, which have previously been studied for their immune activity. Results In a natural killer cell activity assay, the bioactive centers product was significantly (70%) more effective than IL-2, the standard stimulant, and equally as effective as transfer factors. A second experiment confirmed that this effect was consistent across different production batches of the product. A third experiment found that a combination of the bioactive centers and transfer factors enhanced the activity by 10% on average. In a second study, the bioactive centers were evaluated in a mouse model. They were as effective as transfer factors in stimulating NK cell activity, antibody production, TNF-alpha and IL-2 production, and in stimulating phagocytosis. In most cases, results were higher, though not statistically significantly so, for the transfer factor/bioactive centers combination. Conclusions Since the discovery of transfer factors, work both in and outside of 4Life Research has continued to try to identify new approaches to positively impacting the immune system. These results show that bioactive centers from whey can have such activity. Further work is needed to fully understand their impact in human health. Funding Sources 4Life Research.

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20

Wang, Yong, Mouming Zhao, Keke Song, Lili Wang, Xue Han, Shuze Tang, and Ying Wang. "Separation of diacylglycerols from enzymatically hydrolyzed soybean oil by molecular distillation." Separation and Purification Technology 75, no. 2 (October 13, 2010): 114–20. http://dx.doi.org/10.1016/j.seppur.2010.08.012.

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21

Kim, Jin Seon, and Jung-Kue Shin. "A Study of Salty Enhanceability of Enzymatically Hydrolyzed Isolated Soy Protein." Food Engineering Progress 21, no. 2 (June 30, 2017): 138–42. http://dx.doi.org/10.13050/foodengprog.2017.21.2.138.

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22

Kim, Jinseon, and Jung-Kue Shin. "Sensory Characteristics of Enzymatically Hydrolyzed Isolated Soy Protein by Descriptive Analysis." Food Engineering Progress 23, no. 1 (February 28, 2019): 39–46. http://dx.doi.org/10.13050/foodengprog.2019.23.1.39.

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23

Carrasco, C., H. M. Baudel, J. Sendelius, T. Modig, C. Roslander, M. Galbe, B. Hahn-Hägerdal, G. Zacchi, and G. Lidén. "SO2-catalyzed steam pretreatment and fermentation of enzymatically hydrolyzed sugarcane bagasse." Enzyme and Microbial Technology 46, no. 2 (February 2010): 64–73. http://dx.doi.org/10.1016/j.enzmictec.2009.10.016.

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24

Fenske, Dominic, Katrin Dersch, Cornelia Lux, Lisa Zipse, Prapat Suriyaphol, Yolantha Dragneva, Shan-Rui Han, Sucharit Bhakdi, and Matthias Husmann. "Enzymatically hydrolyzed low-density lipoprotein modulates inflammatory responses in endothelial cells." Thrombosis and Haemostasis 100, no. 12 (2008): 1146–54. http://dx.doi.org/10.1160/th08-03-0166.

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SummaryThere is evidence that low-density lipoprotein (LDL) is modified by hydrolytic enzymes,and that the product (E-LDL) induces selective production of interleukin 8 (IL-8) in endothelial cells. Since nuclear factor-kappaB (NF-κB) is a major regulator of IL-8 transcription, we studied its activation in endothelial cells treated with E-LDL. Unexpectedly,the modified lipoprotein not only failed to activate NF-κB, but completely blocked its activation by tumour necrosis factor-alpha (TNF-α) in EA.hy926-cells, as assessed by electrophoretic mobility shift assays and immunofluorescence. Inhibition occurred upstream of NF-κB translocation, as inhibitor of NF-κB- (IκB)-phosphorylation was suppressed by E-LDL. In contrast to NF-κB,transcription factor activator protein-1 (AP-1) proved to be activated. Removal of free fatty acids present in E-LDL obliterated both activation of AP-1 and inhibition of NF-κB. Chromatin immunoprecipitation revealed that phosphorylated c-jun, but not NF-κBp65 bound to the natural IL-8 promoter. Production of endothelial IL-8 and simultaneous modulation of NF-κB in response to hydrolyzed LDL might serve to protect the vessel wall and promote silent removal of the insudated lipoprotein.

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25

Kashif, Shaheen Amna, and Jae Kweon Park. "Enzymatically Hydrolyzed Water-Soluble Chitosan as a Potent Anti-Microbial Agent." Macromolecular Research 27, no. 6 (June 2019): 551–57. http://dx.doi.org/10.1007/s13233-019-7095-3.

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26

Castillo, J. J. "Preliminary evaluation of the ethanol production from enzymatically hydrolyzed sugarcane bagasse." World Journal of Microbiology & Biotechnology 8, no. 4 (July 1992): 425–27. http://dx.doi.org/10.1007/bf01198759.

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27

Li, Qin, Shitao Tang, Fayez Khalaf Mourad, Wenjie Zou, Lizhi Lu, and Zhaoxia Cai. "Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis." Food Hydrocolloids 101 (April 2020): 105521. http://dx.doi.org/10.1016/j.foodhyd.2019.105521.

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28

Kim, Ilgook, Muhammad Saif Ur Rehman, and Jong-In Han. "Fermentable sugar recovery and adsorption potential of enzymatically hydrolyzed rice straw." Journal of Cleaner Production 66 (March 2014): 555–61. http://dx.doi.org/10.1016/j.jclepro.2013.11.072.

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29

Pott, U., and B. Fuss. "Two-Color Double in Situ Hybridization Using Enzymatically Hydrolyzed Nonradioactive Riboprobes." Analytical Biochemistry 225, no. 1 (February 1995): 149–52. http://dx.doi.org/10.1006/abio.1995.1121.

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30

Ahmad, Ishtiaq, Zhouyi Xiong, Hanguo Xiong, Rana Muhammad Aadil, Nauman Khalid, Allah Bakash Jvaid Lakhoo, Zia-ud-din, Asad Nawaz, Noman Walayat, and Rao Sanaullah Khan. "Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration." Food Science and Human Wellness 12, no. 1 (January 2023): 69–78. http://dx.doi.org/10.1016/j.fshw.2022.07.024.

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31

Abdullah, Asadatun, Tati Nurhayati, and Farrell Alifarros Nugroho. "Antioxidant activity of trypsin and pepsin-hydrolyzed fish collagen." IOP Conference Series: Earth and Environmental Science 1033, no. 1 (June 1, 2022): 012066. http://dx.doi.org/10.1088/1755-1315/1033/1/012066.

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Abstract Collagen is a type of structural protein that constructs skin, teeth, bones, and muscles. Collagen hydrolysate is a product resulting from the hydrolysis of polypeptides that can be carried out enzymatically and chemically. This study aimed to obtain collagen hydrolysate using different enzymes and to determine its antioxidant content. The stages of the research carried out were characterization of collagen, hydrolysis of collagen with different enzymes, and characterization of collagen hydrolysate. The collagen used has a protein content of 95.75% considered as high protein content. The amino acid content of collagen was dominated by glutamic acid, which was 7.06%. Meanwhile, the pepsin-hydrolyzed collagen contained 7.81% of glutamic acid, and pepsin-hydrolyzed and trypsin-hydrolyzed collagen was 6.13% and 6.76%, respectively. TT the highest degree of hydrolysis was obtained from papain enzyme treatment 54.98%.

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32

Jagelaviciute, Jolita, Loreta Basinskiene, Dalia Cizeikiene, and Michail Syrpas. "Technological Properties and Composition of Enzymatically Modified Cranberry Pomace." Foods 11, no. 15 (August 3, 2022): 2321. http://dx.doi.org/10.3390/foods11152321.

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Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Pectinex® Yieldmash Plus, and Celluclast® 1.5L (Novozyme A/S, Denmark). The soluble and insoluble dietary fiber was determined using the Megazyme kit, while the changes in mono-, disaccharide and oligosaccharides’ contents were determined using HPLC-RI; the total phenolic contents were determined by Folin−Ciocalteu’s Assay. Prebiotic activity, using two probiotic strains Lactobacillus acidophilus DSM 20079 and Bifidobacterium animalis DSM 20105, was investigated. The technological properties, such as hydration and oil retention capacity, were evaluated. The enzymatic treatment increased the yield of short-chain soluble saccharides. The highest oligosaccharide content was obtained using Viscozyme® L and Pectinex® Ultra Tropical. All of the tested extracts of cranberry pomace showed the ability to promote growth of selected probiotic bacteria. The insoluble dietary fiber content decreased in all of the samples, while the soluble dietary fiber increased just in samples hydrolyzed with Celluclast® 1.5L. The highest content of total phenolic compounds was obtained using Viscozyme® L and Pectinex® Ultra Tropical (10.9% and 13.1% higher than control, respectively). The enzymatically treated cranberry pomace exhibited lower oil and water retention capacities in most cases. In contrast, water swelling capacity increased by 23% and 70% in samples treated with Viscozyme® L and Celluclast® 1.5L, respectively. Enzymatically treated cranberry pomace has a different composition and technological properties depending on the enzyme used for hydrolysis and can be used in various novel food products.

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33

AKIYAMA, Takumi, Wakana SEKIGUCHI, Takeshi YAMAZAKI, and Hiroshi AKIYAMA. "Assessment of Three Methods for the Identification of Enzymatically Hydrolyzed Guar Gum." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 54, no. 1 (2013): 71–74. http://dx.doi.org/10.3358/shokueishi.54.71.

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34

Mahmood, Waleed, and Karzan T. Mahmood. "APPLICATION OF ENZYMATICALLY HYDROLYZED-LACTOSE MILK AND WHEY IN SOME DAIRY PRODUCTS." Mesopotamia Journal of Agriculture 45, no. 1 (December 17, 2012): 329–40. http://dx.doi.org/10.33899/magrj.2012.161258.

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35

Liang, Xiaona, Hui Yang, Xue Luo, Na Chen, Zhisong Ai, Yu Xing, Wei Huang, Zongzhou Wang, Yan Zheng, and Xiqing Yue. "Assessment of the allergenicity and antigenicity potential of enzymatically hydrolyzed cow milk." Food Bioscience 45 (February 2022): 101453. http://dx.doi.org/10.1016/j.fbio.2021.101453.

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36

van der Zander, Kim, Michiel L. Bots, Annette AA Bak, Mettina MG Koning, and Peter W. de Leeuw. "Enzymatically hydrolyzed lactotripeptides do not lower blood pressure in mildly hypertensive subjects." American Journal of Clinical Nutrition 88, no. 6 (December 1, 2008): 1697–702. http://dx.doi.org/10.3945/ajcn.2008.26003.

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37

Grohmann, Karel, Elizabeth A. Baldwin, and Béla S. Buslig. "Production of ethanol from enzymatically hydrolyzed orange peel by the yeastSaccharomyces cerevisiae." Applied Biochemistry and Biotechnology 45-46, no. 1 (March 1994): 315–27. http://dx.doi.org/10.1007/bf02941808.

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38

Kim, Jin Seon, So Jung Youn, Hyung-Yong Cho, and Jung-Kue Shin. "Salty Taste Enhancing Effect of Enzymatically Hydrolyzed Anchovy Protein in Cooking Application." Food Engineering Progress 20, no. 3 (August 30, 2016): 253–58. http://dx.doi.org/10.13050/foodengprog.2016.20.3.253.

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39

Gao, Fei, Dong Li, Chong-hao Bi, Zhi-huai Mao, and Benu Adhikari. "Application of Various Drying Methods to Produce Enzymatically Hydrolyzed Porous Starch Granules." Drying Technology 31, no. 13-14 (October 26, 2013): 1627–34. http://dx.doi.org/10.1080/07373937.2013.771651.

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40

Liu, Yuanyuan, Siyuan Wan, Jun Liu, Yuxiao Zou, and Sentai Liao. "Antioxidant Activity and Stability Study of Peptides from Enzymatically Hydrolyzed Male Silkmoth." Journal of Food Processing and Preservation 41, no. 1 (September 9, 2016): e13081. http://dx.doi.org/10.1111/jfpp.13081.

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41

Nimalaratne, Chamila, Nandika Bandara, and Jianping Wu. "Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white." Food Chemistry 188 (December 2015): 467–72. http://dx.doi.org/10.1016/j.foodchem.2015.05.014.

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42

Wattanasiritham, Ladda, Chockchai Theerakulkait, Samanthi Wickramasekara, Claudia S. Maier, and Jan F. Stevens. "Isolation and identification of antioxidant peptides from enzymatically hydrolyzed rice bran protein." Food Chemistry 192 (February 2016): 156–62. http://dx.doi.org/10.1016/j.foodchem.2015.06.057.

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43

Deng, Zixiao, Ki Beom Jang, Sangita Jalukar, Xiangwei Du, and Sung Woo Kim. "Efficacy of Feed Additive Containing Bentonite and Enzymatically Hydrolyzed Yeast on Intestinal Health and Growth of Newly Weaned Pigs under Chronic Dietary Challenges of Fumonisin and Aflatoxin." Toxins 15, no. 7 (June 30, 2023): 433. http://dx.doi.org/10.3390/toxins15070433.

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This study aimed to investigate the efficacy of a feed additive containing bentonite and enzymatically hydrolyzed yeast on the intestinal health and growth of newly weaned pigs under chronic dietary exposure to fumonisin and aflatoxin. Newly weaned pigs were randomly allotted to one of four possible treatments: a control diet of conventional corn; a diet of corn contaminated with fumonisin and aflatoxin; a diet of mycotoxin-contaminated corn with 0.2% of feed additive; and a diet of mycotoxin contaminated corn with 0.4% of feed additive. We observed lower average weight gain and average daily feed intake in pigs that were fed only mycotoxin-contaminated corn compared to the control group. Feed additive supplementation linearly increased both average weight gain and feed intake, as well as tumor necrosis factor-alpha. In the jejunum, there was an observed decrease in immunoglobulin A and an increase in claudin-1. Additionally, feed additive supplementation increased the villus height to crypt depth ratio compared to the control. In conclusion, feed additives containing bentonite and enzymatically hydrolyzed yeast could mitigate the detrimental effects of mycotoxins on the growth performance of newly weaned pigs by improving intestinal integrity and positively modulating immune response.

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44

Skov, Kathrine, Mikkel Oxfeldt, Rebekka Thøgersen, Mette Hansen, and Hanne Christine Bertram. "Enzymatic Hydrolysis of a Collagen Hydrolysate Enhances Postprandial Absorption Rate—A Randomized Controlled Trial." Nutrients 11, no. 5 (May 13, 2019): 1064. http://dx.doi.org/10.3390/nu11051064.

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Collagen is characterized by its high content of glycine, proline and hydroxyproline, and is found to exert beneficial effects on joint pain related to activity and osteoarthritis. However, to exert any beneficial effects it is essential that collagen is optimally absorbed. This study aimed to investigate the postprandial absorption of collagen and elucidate the impact of an exogenous enzymatic hydrolysis on absorption rate and bioavailability. A randomized, blinded, cross-over study was conducted where ten healthy male subjects received either 35 g enzymatically hydrolyzed collagen protein (EHC), 35 g non-enzymatically hydrolyzed collagen protein (NC) or placebo (250 mL water) on three nonconsecutive days. Blood samples were drawn before, and up to 240 min following, ingestion and the blood metabolome was characterized by nuclear magnetic resonance (NMR)-based metabolomics. A significant increase in the plasma concentration of nearly all amino acids (AAs) was observed over a 240 min period for both EHC and NC. In addition, the absorption rate and bioavailability of glycine, proline and hydroxyproline were significantly higher for EHC (p < 0.05). In conclusion, ingestion of collagen hydrolysates increases postprandial plasma concentrations of AAs over a period of 240 min, and an enzymatic hydrolysis increases the absorption rate and bioavailability of the collagen-rich AAs glycine, proline and hydroxyproline.

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Yang, In, Gyu-Seong Han, In-Gyu Choi, Yong-Hyun Kim, Sye-Hee Ahn, and Sei-Chang Oh. "Properties of Plywood Bonded with Adhesive Resins Formulated with Enzymatically-Hydrolyzed Rapeseed Flour." Journal of the Korean Wood Science and Technology 40, no. 3 (May 25, 2012): 164–76. http://dx.doi.org/10.5658/wood.2012.40.3.164.

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Sun, Jiang, Yongchang Su, Linghua Wang, Feng Lv, and Haiyan Wu. "Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste." CyTA - Journal of Food 20, no. 1 (October 14, 2022): 251–58. http://dx.doi.org/10.1080/19476337.2022.2129793.

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Stefenoni, H., J. H. Harrison, A. Adams-Progar, and E. Block. "Effect of enzymatically hydrolyzed yeast on health and performance of transition dairy cattle." Journal of Dairy Science 103, no. 2 (February 2020): 1541–52. http://dx.doi.org/10.3168/jds.2019-17350.

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Walsh III, David I., Gregory J. Sommer, Ulrich Y. Schaff, Paul S. Hahn, Glenn J. Jaffe, and Shashi K. Murthy. "A centrifugal fluidic immunoassay for ocular diagnostics with an enzymatically hydrolyzed fluorogenic substrate." Lab on a Chip 14, no. 15 (2014): 2673. http://dx.doi.org/10.1039/c4lc00279b.

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Kinnarinen, Teemu, Mohammad Golmaei, and Antti Häkkinen. "Use of Filter Aids to Improve the Filterability of Enzymatically Hydrolyzed Biomass Suspensions." Industrial & Engineering Chemistry Research 52, no. 42 (October 10, 2013): 14955–64. http://dx.doi.org/10.1021/ie4021057.

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Fenske, D., K. Dersch, P. Suriyaphol, Y. Dragneva, S. H. Han, C. Lux, S. Bhakdi, and M. Husmann. "PO9-231 ENZYMATICALLY HYDROLYZED LOW DENSITY LIPOPROTEIN MODULATES INFLAMMATORY RESPONSE IN ENDOTHELIAL CELLS." Atherosclerosis Supplements 8, no. 1 (June 2007): 74. http://dx.doi.org/10.1016/s1567-5688(07)71241-2.

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