Segui questo link per vedere altri tipi di pubblicazioni sul tema: Proteins in human nutrition.
Articoli di riviste sul tema "Proteins in human nutrition"
Cita una fonte nei formati APA, MLA, Chicago, Harvard e in molti altri stili
Vedi i top-50 articoli di riviste per l'attività di ricerca sul tema "Proteins in human nutrition".
Accanto a ogni fonte nell'elenco di riferimenti c'è un pulsante "Aggiungi alla bibliografia". Premilo e genereremo automaticamente la citazione bibliografica dell'opera scelta nello stile citazionale di cui hai bisogno: APA, MLA, Harvard, Chicago, Vancouver ecc.
Puoi anche scaricare il testo completo della pubblicazione scientifica nel formato .pdf e leggere online l'abstract (il sommario) dell'opera se è presente nei metadati.
Vedi gli articoli di riviste di molte aree scientifiche e compila una bibliografia corretta.
1
Salter, A. "45. Alternative proteins for animal and human nutrition". Animal - science proceedings 13, n. 1 (aprile 2022): 31–32. http://dx.doi.org/10.1016/j.anscip.2022.03.046.
Testo completo
2
Ajomiwe, Nneka, Mike Boland, Suphat Phongthai, Manisha Bagiyal, Jaspreet Singh e Lovedeep Kaur. "Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health". Foods 13, n. 11 (5 giugno 2024): 1771. http://dx.doi.org/10.3390/foods13111771.
Testo completoAbstract (sommario):
This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional differences from animal proteins. Animal proteins are generally highly digestible and nutritionally superior to plant proteins, with higher amino acid bioavailability. Alternative protein sources are also processed in different ways, which can alter their structure and nutritional value, which is also discussed.
3
Lugonja, Nikoleta, Vesna Marinkovic, Biljana Milicic, Jelena Avdalovic, Miroslav Vrvic e Snezana Spasic. "Effect of storage process on nutritive properties of preterm human milk". Chemical Industry and Chemical Engineering Quarterly, n. 00 (2022): 21. http://dx.doi.org/10.2298/ciceq220117021l.
Testo completoAbstract (sommario):
Freeze storage and pasteurization of human milk are common treatments in milk banks. Thermal treatment changes the quality of milk for preterm infants? nutrition, and the aim of this paper was to examine the nutritional profile and antioxidant potential of preterm human milk after storage and pasteurization, and also after supplementation with fortifier. The effects of storage processes were estimated on mature preterm milk of 30 breastfeeding women. Total proteins, lipids and lactose were determined after thermal processing and supplementation of mature preterm milk with fortifier. The antioxidant capacity was determined using the ferric reducing antioxidant potential method and lipid peroxidation inhibition assay. Protein concentration decreased after frozen storage and pasteurization (p<0.05). Pasteurization further reduced the lipid concentration after freezing. The ferric reducing antioxidant potential decreased after thermal treatments (p<0.05). Supplementation of mature milk with fortifier increased the concentration of proteins, lipids and lactose. Our findings demonstrated that storage and pasteurization processes affect the basic nutritional composition and antioxidant capacity of preterm human milk. In order to ensure adequate nutrition for preterm infants with preterm human milk, supplementation, especially with high concentrations of proteins and lipids, is necessary after thermal treatments.
4
Luthar, Zlata, Aleksandra Golob, Mateja Germ, Blanka Vombergar e Ivan Kreft. "Tartary Buckwheat in Human Nutrition". Plants 10, n. 4 (5 aprile 2021): 700. http://dx.doi.org/10.3390/plants10040700.
Testo completoAbstract (sommario):
Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain areas of western China, and it is mainly cultivated in China, Bhutan, northern India, Nepal, and central Europe. Tartary buckwheat shows greater cold resistance than common buckwheat, and has traits for drought tolerance. Buckwheat can provide health benefits due to its contents of resistant starch, mineral elements, proteins, and in particular, phenolic substances, which prevent the effects of several chronic human diseases, including hypertension, obesity, cardiovascular diseases, and gallstone formation. The contents of the flavonoids rutin and quercetin are very variable among Tartary buckwheat samples from different origins and parts of the plants. Quercetin is formed after the degradation of rutin by the Tartary buckwheat enzyme rutinosidase, which mainly occurs after grain milling during mixing of the flour with water. High temperature treatments of wet Tartary buckwheat material prevent the conversion of rutin to quercetin.
5
Vitkova, Tsvetelina, Rositsa Enikova, Milena Karcheva e Plamen Saraliev. "EGGS IN THE HUMAN DIET - FACTS AND CHALLENGES". Journal of IMAB - Annual Proceeding (Scientific Papers) 30, n. 1 (18 gennaio 2024): 5314–22. http://dx.doi.org/10.5272/jimab.2024301.5314.
Testo completoAbstract (sommario):
Eggs are a good source of balanced nutritional and biologically active substances - proteins, lipids, some irreplaceable nutritional components such as amino acids, polyunsaturated fatty acids, vitamins, macro- and microelements, etc. It is identified as the cheapest animal source of proteins, lipids, vitamins A, B12, riboflavin, choline, iron, zinc, phosphorus and calcium. At the same time, the dangers to human health that eggs can carry are also taken into account. Material/Methods: The literature used is based on databases PubMed, Embase and as well as data from own studies. Review Results: In the present review, we provide data on the importance of the composition of eggs in human nutrition are presented and the risk of their use is evaluated. Conclusions: The high biological and nutritional value of eggs are grounds for their use in the daily life of healthy people, without additional restrictions of cardiovascular diseases. There is a risk of food poisoning, which can be limited to acceptable levels by following good hygiene practices.
6
Brestenský, Matej, Soňa Nitrayová, Peter Patráš e Jozef Nitray. "Dietary Requirements for Proteins and Amino Acids in Human Nutrition". Current Nutrition & Food Science 15, n. 7 (12 novembre 2019): 638–45. http://dx.doi.org/10.2174/1573401314666180507123506.
Testo completoAbstract (sommario):
Background: An optimal dietary Amino Acid (AA) intake is necessary for the growth of body proteins. A new method for protein quality evaluation called Digestible Indispensable AA Score (DIAAS) was established. Despite that the information about dietary AA requirements are available for different stages of life, in practical conditions, most people deal only with the dietary proteins, if ever. Objective: The aim of this mini-review was to analyze the protein quality of protein sources by DIAAS and to find AA and protein dietary requirements in human nutrition. Methods: A literature research was performed using the keyword “amino acid”, “diet”, “nutrition”, “human”, “muscle” and “requirement” individually or all together, in Scopus, Web of Science and Pubmed. Results: The optimum amount of dietary AA is necessary for AA utilization in the body and is limited by AA which is present in the lowest amount; the surplus of other AA is not utilized in the body. Food and Agriculture Organization reported requirements for dietary protein and AA intake for infants, children, however for adults (over 18) for maintenance. Most of the studies which are dealing with the dietary AA requirements in sports nutrition are aimed at the blends of AA and for branched-chain AA. Concerning the protein quality, at this time, there is little information about the protein quality evaluated by DIAAS method. Conclusion: Dietary intake of high-quality protein or a blend of different proteins will provide all AA to the body. However, studies on protein quality evaluation by DIAAS method are necessary to perform.
7
Vargas-Bello-Pérez, Einar, Roberto I. Márquez-Hernández e Lorenzo E. Hernández-Castellano. "Bioactive peptides from milk: animal determinants and their implications in human health". Journal of Dairy Research 86, n. 2 (maggio 2019): 136–44. http://dx.doi.org/10.1017/s0022029919000384.
Testo completoAbstract (sommario):
AbstractMilk is an important protein source in human diets, providing around 32 g protein/l (for bovine milk, which constitutes some 85% of global consumption). The most abundant milk proteins are α-lactalbumin, β-lactoglobulin, αs-casein, β-casein, and κ-casein. Besides their nutritional value, milk proteins play a crucial role in the processing properties of milk, such as solubility, water bonding, heat stability, renneting and foaming, among others. In addition, and most importantly for this review, these proteins are the main source of bioactive components in milk. Due to the wide range of proposed beneficial effects on human health, milk proteins are considered as potential ingredients for the production of health-promoting functional foods. However, most of the evidence for bioactive effects comes from in vitro studies, and there is a need for further research to fully evaluate the true potential of milk-derived bioactive factors. Animal genetics and animal nutrition play an important role in the relative proportions of milk proteins and could be used to manipulate the concentration of specific bioactive peptides in milk from ruminants. Unfortunately, only a few studies in the literature have focused on changes in milk bioactive peptides associated to animal genetics and animal nutrition. The knowledge described in the present review may set the basis for further research and for the development of new dairy products with healthy and beneficial properties for humans.
8
Amarowicz, Ryszard. "Legume Seeds as an Important Component of Human Diet". Foods 9, n. 12 (7 dicembre 2020): 1812. http://dx.doi.org/10.3390/foods9121812.
Testo completo
9
Lönnerdal, Bo. "Nutritional and physiologic significance of human milk proteins". American Journal of Clinical Nutrition 77, n. 6 (1 giugno 2003): 1537S—1543S. http://dx.doi.org/10.1093/ajcn/77.6.1537s.
Testo completo
10
NASALEAN, Alina, Laurentiu OGNEAN, Sergiu MUNTEAN, Stefana BALICI e Horea MATEI. "Comparative Analysis of Electrophoretic Profile of Major Proteins of Milk from Alpine and Carpathian Goats". Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine 74, n. 1 (18 maggio 2017): 20. http://dx.doi.org/10.15835/buasvmcn-vm:12447.
Testo completoAbstract (sommario):
The milk’s proteins provide nutritional and biologically active values, essential in human and animal nutrition. In the case of goat milk, the proteins’ concentration and quality represent basic indices for the evaluation of the nutritional and biologically active values. The proposal is to comparatively analyse the protein profile of milk. The milk was collected from two different breeds: French Alpine and Romanian Carpathian. During March and April 2016 there were collected samples of raw milk in hygienic and sanitation conditions. There were two lots: first lot has 10 Carpathian goats and the second lot has 10 Alpine goats. The protein composition of goat milk was established with SDS-PAGE, after the evaluation of the total proteins’ concentration with the Bradford method. The quantitative and percentage data obtained with electrophoresis revealed few differences between those 8 identified protein fractions. Between those two lots, regarding the levels of β-CN, k-CN and β-lactoglobulines there were significant differences. The other protein fractions have values almost identical. Statistical analysis of obtained data shaped the differences in the protein profile at those two breeds. Based on those differences it is to note the superior potential of the Alpine breed regarding the content in biologically active milk proteins. Regarding the obtained data, this study brings new contributions for the evaluation and analysis of protein profile as a nutritive and biologically active component of goat milk, confirming its character as a functional aliment.
11
Young, V. R., e P. L. Pellett. "Plant proteins in relation to human protein and amino acid nutrition". American Journal of Clinical Nutrition 59, n. 5 (1 maggio 1994): 1203S—1212S. http://dx.doi.org/10.1093/ajcn/59.5.1203s.
Testo completo
12
Anastasova, Liljana, Tanja Petreska Ivanovska, Rumenka Petkovska e Lidija Petrusevska-Tozi. "Concepts, benefits and perspectives of functional dairy food products". Macedonian Pharmaceutical Bulletin 64, n. 02 (2019): 73–83. http://dx.doi.org/10.33320/maced.pharm.bull.2018.64.02.008.
Testo completoAbstract (sommario):
The rising awareness of the consumers towards the health benefits of food has resulted in the development of the so-called functional foods. These added value products which refer to prevention and/or therapeutic effects of food beyond its nutritional value, are especially useful for health improvement and reduction of medical care costs. The combination between health and nutrition and its potential to improve the quality of life has become one of the key attention points of consumers who are aware of and are seeking nutritional solutions to their health concerns. Milk and dairy products have been used in human nutrition for thousands of years, providing important nutrients for the human body such as proteins, fats and calcium. It is now widely recognized that in addition to their basic nutritive role they also exert functional properties beneficial for human health, so the development of functional dairy products is one of the fastest growing areas in the dairy industry as well as one of the largest sectors in the global market of functional foods. This review provides a brief overview of the health benefits and the natural functionality of dairy products as well as the challenges together with the future perspectives of their application as delivery vehicles for beneficial compounds to the human body. Keywords: functional foods, milk, dairy products
13
Mohanty, Bimal, Arabinda Mahanty, Satabdi Ganguly, T. V. Sankar, Kajal Chakraborty, Anandan Rangasamy, Baidyanath Paul et al. "Amino Acid Compositions of 27 Food Fishes and Their Importance in Clinical Nutrition". Journal of Amino Acids 2014 (14 ottobre 2014): 1–7. http://dx.doi.org/10.1155/2014/269797.
Testo completoAbstract (sommario):
Proteins and amino acids are important biomolecules which regulate key metabolic pathways and serve as precursors for synthesis of biologically important substances; moreover, amino acids are building blocks of proteins. Fish is an important dietary source of quality animal proteins and amino acids and play important role in human nutrition. In the present investigation, crude protein content and amino acid compositions of important food fishes from different habitats have been studied. Crude protein content was determined by Kjeldahl method and amino acid composition was analyzed by high performance liquid chromatography and information on 27 food fishes was generated. The analysis showed that the cold water species are rich in lysine and aspartic acid, marine fishes in leucine, small indigenous fishes in histidine, and the carps and catfishes in glutamic acid and glycine. The enriched nutrition knowledge base would enhance the utility of fish as a source of quality animal proteins and amino acids and aid in their inclusion in dietary counseling and patient guidance for specific nutritional needs.
14
Lönnerdal, Bo. "Expression of Human Milk Proteins in Plants". Journal of the American College of Nutrition 21, sup3 (giugno 2002): 218S—221S. http://dx.doi.org/10.1080/07315724.2002.10719269.
Testo completo
15
R, Augustine, e D. Kalyansundaram. "Agronomic biofortification through micronutrient management in maize: A review". Journal of Applied and Natural Science 12, n. 3 (12 settembre 2020): 430–37. http://dx.doi.org/10.31018/jans.v12i3.2356.
Testo completoAbstract (sommario):
Most of the health components based foods are boosted by the application of mineral nutrients. Since post green revolution, farmers fertilize the crop for optimum to higher yields which are often overlooked. In addition to higher yield, plant nutrition also affects other human nutritional needs like proteins, oils, vitamins and minerals. Trace elements necessary to human nutrition can be optimized by applying to food crops. Due to various factors like temperature, climate, time of applications, crop adaptability, etc., some nutrients have their own restrictions, and few micronutrients are beneficial and play a significant role in food nutrition making easier access in the plant edible parts by its applications. It is important to note that the foliar application of Zn and Fe at the later crop stage (mid booting stage or early milking stage) is found to be effective than early applications. When compared to related interventions like supplementation and fortification, biofortification was found to be significantly cost-effective in applications to crop and create values for human nutrition.
16
Gelencsér, É. "Novel research strategy for safe use of legume proteins in human nutrition". Acta Alimentaria 38, Supplement-1 (1 novembre 2009): 61–70. http://dx.doi.org/10.1556/aalim.38.suppl.4.
Testo completoAbstract (sommario):
Earlier studies on protein antinutrients and allergens naturally present in legume seeds have shown that these compounds are responsible for the impaired performance of experimental animals when exposed for a long term. These reactions were characterized by lowered nutritional performance, reduced growth, pure digestion and absorption, changes in gut motility, structural damage in small intestine and diarrhoea. A lot of efforts were made for gathering data on heat stability and resistance to chemical or enzyme treatments of these compounds to reduce or eliminate these harmful effects.A novel research approach has described that these compounds have a special regulatory role in the gut metabolism and modulate hormone and immune responses which resulted in a novel concept of “nonnutritive biologically active compound”. These studies revealed that the chemical structure of these compounds was responsible for the induction of such physiological reactions as increased endogen N-loss, change in the plasma amino acid concentration or plasma lipid composition with reduction of total cholesterol level or developing of harmful immune responses to luminal antigens resistant to the gut digestion. Resent studies were therefore related to the description of their interaction with the gut metabolism and understanding of the modulation of gut immune responses to luminal antigens.This review was inspired to summarise the research efforts on the above field performed by the Nutritional and Biological Units of the Central Food Research Institute.
17
Day, Li. "Proteins from land plants – Potential resources for human nutrition and food security". Trends in Food Science & Technology 32, n. 1 (luglio 2013): 25–42. http://dx.doi.org/10.1016/j.tifs.2013.05.005.
Testo completo
18
Lönnerdal, Bo. "Bioactive Proteins in Human Milk: Health, Nutrition, and Implications for Infant Formulas". Journal of Pediatrics 173 (giugno 2016): S4—S9. http://dx.doi.org/10.1016/j.jpeds.2016.02.070.
Testo completo
19
Thiviya, Punniamoorthy, Ashoka Gamage, Nalin Suranjith Gama-Arachchige, Othmane Merah e Terrence Madhujith. "Seaweeds as a Source of Functional Proteins". Phycology 2, n. 2 (11 maggio 2022): 216–43. http://dx.doi.org/10.3390/phycology2020012.
Testo completoAbstract (sommario):
Protein is one of the major macronutrients essential in human nutrition. Protein sources especially animal sourced proteins are expensive, thus much work has been carried out to explore alternative protein sources. Seaweeds, or macroalgae, are emerging as one of the alternative protein sources. They are rich in protein with an excellent amino acid profile comparable to the other conventional protein sources. Seaweed protein contains bioactive components, such as free amino acids, peptides, lectins, and phycobiliproteins, including phycoerythrin and phycocyanin, among others. Seaweed proteins have been proved for their antihypertensive, antidiabetic, antioxidant, anti-inflammatory, antitumoral, antiviral, antimicrobial, and many other beneficial functional properties. Therefore, seaweed proteins can be a natural alternative source for functional food development. This paper discusses the compositional and nutritional aspects of seaweed protein, protein extraction techniques, functional properties of various seaweed proteins, as well as their safety for new product development and functional food applications.
20
Kim, Ki-Uk, Wan-Hoon Kim, Chi Hwan Jeong, Dae Yong Yi e Hyeyoung Min. "More than Nutrition: Therapeutic Potential of Breast Milk-Derived Exosomes in Cancer". International Journal of Molecular Sciences 21, n. 19 (3 ottobre 2020): 7327. http://dx.doi.org/10.3390/ijms21197327.
Testo completoAbstract (sommario):
Human breast milk (HBM) is an irreplaceable source of nutrition for early infant growth and development. Breast-fed children are known to have a low prevalence and reduced risk of various diseases, such as necrotizing enterocolitis, gastroenteritis, acute lymphocytic leukemia, and acute myeloid leukemia. In recent years, HBM has been found to contain a microbiome, extracellular vesicles or exosomes, and microRNAs, as well as nutritional components and non-nutritional proteins, including immunoregulatory proteins, hormones, and growth factors. Especially, the milk-derived exosomes exert various physiological and therapeutic function in cell proliferation, inflammation, immunomodulation, and cancer, which are mainly attributed to their cargo molecules such as proteins and microRNAs. The exosomal miRNAs are protected from enzymatic digestion and acidic conditions, and play a critical role in immune regulation and cancer. In addition, the milk-derived exosomes are developed as drug carriers for delivering small molecules and siRNA to tumor sites. In this review, we examined the various components of HBM and their therapeutic potential, in particular of exosomes and microRNAs, towards cancer.
21
Kunz, Clemens, Silvia Rudloff, Kai Gundlach, Frank Schuler e Heinz Egge. "Glycosylphosphatidylinositol-Anchored Proteins in Human and Pig’s Milk". Annals of Nutrition and Metabolism 42, n. 4 (1998): 189–94. http://dx.doi.org/10.1159/000012732.
Testo completo
22
Lönnerdal, B., C. L. Keen e L. S. Hurley. "Manganese binding proteins in human and cow's milk". American Journal of Clinical Nutrition 41, n. 3 (1 marzo 1985): 550–59. http://dx.doi.org/10.1093/ajcn/41.3.550.
Testo completo
23
Lönnerdal, B. "Biochemistry and physiological function of human milk proteins". American Journal of Clinical Nutrition 42, n. 6 (1 dicembre 1985): 1299–317. http://dx.doi.org/10.1093/ajcn/42.6.1299.
Testo completo
24
Messia, Maria Cristina, Francesca Cuomo, Luisa Falasca, Maria Carmela Trivisonno, Elisa De Arcangelis e Emanuele Marconi. "Nutritional and Technological Quality of High Protein Pasta". Foods 10, n. 3 (11 marzo 2021): 589. http://dx.doi.org/10.3390/foods10030589.
Testo completoAbstract (sommario):
Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins. In order to obtain pasta with high nutritional protein value and with excellent cooking properties, various recipes have been formulated with different percentages of semolina and unconventional high-protein raw materials (peas and soy isolate proteins, egg white, whey proteins and Spirulina platensis). High-protein pasta was produced using a pasta making pilot plant and the nutritional quality (protein content and quality) and sensorial properties were assessed. All experimental pastas showed optimal performances. Pasta prepared with pea protein isolate, whey proteins and Spirulina platensis showed improved chemical score and digestible indispensable amino acid scores, an eye-catching color, and an excellent cooking quality.
25
Mwangi, Martin N., Dennis G. A. B. Oonincx, Tim Stouten, Margot Veenenbos, Alida Melse-Boonstra, Marcel Dicke e Joop J. A. van Loon. "Insects as sources of iron and zinc in human nutrition". Nutrition Research Reviews 31, n. 2 (23 luglio 2018): 248–55. http://dx.doi.org/10.1017/s0954422418000094.
Testo completoAbstract (sommario):
AbstractDietary deficiencies in Fe and Zn are globally widespread, causing serious health problems such as anaemia, poor pregnancy outcomes, increased risk of morbidity and mortality, stunted growth and impaired physical and cognitive development. Edible insects, of which a diversity of over 2000 species is available, are dietary components for about 2 billion individuals and are a valuable source of animal protein. In the present paper, we review the available information on Fe and Zn in edible insects and their potential as a source of these micronutrients for the rapidly growing human population. The levels of Fe and Zn present in eleven edible insect species that are mass-reared and six species that are collected from nature are similar to or higher than in other animal-based food sources. High protein levels in edible insect species are associated with high Fe and Zn levels. Fe and Zn levels are significantly positively correlated. Biochemically, Fe and Zn in insects occur predominantly in non-haem forms, bound to the proteins ferritin, transferrin and other transport and storage proteins. Knowledge gaps exist for bioavailability in the human alimentary tract, the effect of anti-nutritional factors in other dietary components such as grains on Fe and Zn absorption and the effect of food preparation methods. We conclude that edible insects present unique opportunities for improving the micronutrient status of both resource-poor and Western populations.
26
Yusupova, D. R., A. А. Nazmiyeva e T. Yu Gumerov. "Quality assessment of cheese products". Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), n. 8 (1 agosto 2020): 47–50. http://dx.doi.org/10.33920/igt-01-2008-07.
Testo completoAbstract (sommario):
Rational nutrition is an essential component of a healthy lifestyle. Nutrition supports the most important function of the human body supplying it with the energy required for human processes. Cell and tissue also renew by ingestion of «plastic» substances: proteins, fats, carbohydrates, vitamins and mineral salts. To maintain the normal course of energy, plastic and catalytic processes, the body requires a certain amount of various nutrients. The nature of nutrition determines the body metabolism, the structure and functions of cells, tissues and organs.
27
Djuragic, O., S. Rakita e D. Dragojlovic. "The possibilities of alternative protein use in animal nutrition". IOP Conference Series: Earth and Environmental Science 854, n. 1 (1 ottobre 2021): 012026. http://dx.doi.org/10.1088/1755-1315/854/1/012026.
Testo completoAbstract (sommario):
Abstract The Food and Agriculture Organization (FAO) predicts there will not be enough food for human and animal nutrition until 2050. Global demand for animal protein for human consumption is increasing, and this consequently increases the price of these ingredients. This will open several challenges to provide enough animal feed. In the European Union, the use of processed animal proteins in pig and poultry diets is prohibited due to the bovine spongiform encephalopathy (BSE) legislation, while globally, the land availability for soy cultivation is limited. The European food market is dependent on huge import of soybean, which is the main source of valuable proteins and one of the main ingredients in feeds. Feed ingredients must not contain antinutritive factors that would adversely affect animal production and must have an acceptable price. Some of the alternative plant sources of protein are fava beans, peas, lentils, hemp, different grain seeds, etc. To find alternative sources of protein of animal origin scientists are increasingly investigating the use of worm, snail or grasshopper meals and also marine organisms, usually algae, shells or starfish. Single cell proteins are a specific kind of protein from different microbial sources, including microalgae, yeast, fungi, and bacteria.
28
Taylor, Billy Jay, Sara Calder, Isabella G. Shawe, Claudia Islas, Karen J. Richey e Kevin N. Foster. "521 Assessing the Utility of Visceral Proteins as Markers of Nutrition". Journal of Burn Care & Research 45, Supplement_1 (17 aprile 2024): 126. http://dx.doi.org/10.1093/jbcr/irae036.156.
Testo completoAbstract (sommario):
Abstract Introduction Burn injury leads to a profound catabolic state requiring aggressive nutritional support to facilitate healing, homeostasis, rehabilitation and to decrease infections. However, monitoring efficacy of nutritional support is difficult. Following the serum levels of visceral proteins is common practice, but recent studies have questioned the value of these tests in evaluating nutritional status. The purpose of this study was to examine the utility of visceral proteins as a measure of nutritional assessment and intervention. Methods This was a retrospective chart review of adult patients admitted over one year who required enteral feeding and had indirect calorimetry testing. Caloric data and associated visceral protein labs (pre-albumin, albumin, transferrin, and CRP) were collected during their enteral feeding duration. Patients were stratified by respiratory quotient (RQ), “Normal RQ” (RQ = 0.85-1.00) and “Low RQ” (RQ > 0.85), and Caloric % weekly intake, adequate intake (>90%) and inadequate intake (< 90%). Differences between groups were analyzed using a T-test or Wilcoxon rank sum test depending on data normality. Results A total of 44 patients met inclusion/exclusion criteria. Mean age was 50 years, mean TBSA was 27 %, mean BMI was 30.3. The majority were male 70% (n=31), mean length of stay was 58.5 days, mean ventilator days were 41 days. Mortality was 27% (n=12). There were no significant differences in visceral protein levels between RQ groups. There was no significant difference between % Caloric intake (adequate vs. inadequate) for the first 4 weeks. In the fifth week there were differences in pre-albumin, transferrin, and C-reactive protein levels between groups, with p-values of 0.02, 0.03, and 0.006, respectively. There was no significant difference in albumin levels at week 5. Analysis beyond 5 weeks was not conducted due to insufficient data. Conclusions Historically, visceral proteins such as albumin and pre-albumin have been used as nutrition markers. We now better understand that the albumin pool of the human body is comprised of little newly synthesized albumin, and protein intake has little effect on the value itself. Albumin and pre-albumin are negative acute-phase reactants and are greatly affected by the inflammation seen with burn injuries. We found no significant differences between pre-albumin and RQ. Conversely, there was also no significant difference between pre-albumin and those who were able to meet greater than 90% of their nutrition needs, and those who met less than 90% needs during weeks 1-4 of testing. There was a significant relation between all visceral proteins and caloric intake during week 5. This is likely explained by improved levels of CRP and overall decrease in inflammation. Applicability of Research to Practice Our results support that visceral proteins are not good indicators of nutrition status in burn patients, while in a state of inflammation.
29
Sklan, D., S. Trifon, O. Kedar, N. Vaisman e Y. Berner. "Retinoid metabolism in human leucocytes". British Journal of Nutrition 73, n. 6 (giugno 1995): 889–95. http://dx.doi.org/10.1079/bjn19950094.
Testo completoAbstract (sommario):
Leucocytes from subjects from 0 to 80 years old were separated into mononuclear and granulocyte fractions and the retinoids and retinoid-binding fractions were examined. Both leucocyte ractions were found to contain retinol, retinoic acid and an additional retinoid; retinoic acid Comprised 40% of retinoids in some samples. The protein fractions containing retinoids included a 200 k Da protein and several 14–18 k Da proteins. Plasma concentrations of retinol changed little with increasing age. In contrast, leucocyte concentrations of retinoids and retinoid-binding proteins increased quadratically with age. However, in granulocytes from young children retinoids were almost undetectable.
30
Solomon, A. "Functional foods are essential components of nutrition". Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 25, n. 100 (6 novembre 2023): 35–42. http://dx.doi.org/10.32718/nvlvet-f10006.
Testo completoAbstract (sommario):
The most common category of functional nutrition is fermented milk products, which normalize the intestinal microflora and increase the immune status of the human body. Fermented milk products are characterized by high biological and nutritional values. This means a high degree of balance in the amino acid composition of milk proteins, compared to the so-called ideal food protein, the amino acid composition of which meets the needs of the human body. In addition, the proteins of fermented milk products are well digested by proteolytic enzymes of the gastrointestinal tract. The main casein proteins are capable of being broken down equally well by proteolytic enzymes in their native and denatured states. The macroorganism and intestinal microflora are a relatively stable and balanced ecological system, the balance of which, on the one hand, is determined by the physiological and immunological characteristics of the macroorganism, on the other, by the species and quantitative composition of microbial associations and the diversity of their biological activity. In a normal physiological state, the relationship between the macroorganism and the microflora is symbiotic in nature, and the latter has a significant impact on the general immunity and natural resistance of the host to infections, takes an active part in the processes of digestion and the synthesis of various biologically active substances. In turn, the macroorganism regulates the composition of the intestinal microflora due to factors such as the acidity of gastric juice and the content of bile salts. Fermented dairy products are the main suppliers of probiotic microorganisms that contribute to the maintenance and restoration of human microbial ecology. Probiotic cultures that provide beneficial effects on the consumer’s body and normalize the composition and functions of the microflora of the gastrointestinal tract include such types of lacto- and bifidobacteria as Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp. (B. adolescentis, B. animalis ssp. lactis, B. bifidum, B. longum, B. breve).
31
Wada, Yasuaki, e Bo Lönnerdal. "Bioactive peptides derived from human milk proteins: an update". Current Opinion in Clinical Nutrition & Metabolic Care 23, n. 3 (maggio 2020): 217–22. http://dx.doi.org/10.1097/mco.0000000000000642.
Testo completo
32
Lönnerdal, B. "Recombinant human milk proteins - an opportunity and a challenge". American Journal of Clinical Nutrition 63, n. 4 (1 aprile 1996): 622S—626S. http://dx.doi.org/10.1093/ajcn/63.4.622.
Testo completo
33
Davies, Robert W., e Philip M. Jakeman. "Separating the Wheat from the Chaff: Nutritional Value of Plant Proteins and Their Potential Contribution to Human Health". Nutrients 12, n. 8 (12 agosto 2020): 2410. http://dx.doi.org/10.3390/nu12082410.
Testo completoAbstract (sommario):
The quality and nutritional value of dietary proteins are determined by the quantity, digestibility and bioavailability of essential amino acids (EAA), which play a critical role in human growth, longevity and metabolic health. Plant-source protein is often deficient in one or more EAAs (e.g., branched-chain amino acids, lysine, methionine and/or tryptophan) and, in its natural form, is less digestible than animal-source protein. Nevertheless, dietary intake of plant-source protein has been promoted because of its potential health benefits, lower cost of production and lower environmental impact compared to animal-source protein. Implementation of dietary strategies that improve both human and planetary health are of critical importance and subject to growing interest from researchers and consumers. Therefore, in this review we analyse current plant protein intake patterns and discuss possible countermeasures that can enhance plant protein nutrition, examples include: (1) combining different plant proteins with complementary EAA profiles; (2) identification and commercial cultivation of new and novel high-quality plant proteins; (3) industrial and domestic processing methods; and (4) genome-editing techniques.
34
Daniel, H. "Genomics and proteomics: importance for the future of nutrition research". British Journal of Nutrition 87, S2 (maggio 2002): S305—S311. http://dx.doi.org/10.1079/bjn/2002554.
Testo completoAbstract (sommario):
A huge number of genes within the human genome code for proteins that mediate and/or control nutritional processes. Although a large body of information on the number of genes, on chromosomal localisation, gene structure and function has been gathered, we are far from understanding the orchestrated way of how they make metabolism. Nevertheless, based on the genetic information emerging on a daily basis, we are offered fantastic new tools that allow us new insights into the molecular basis of human metabolism under normal as well as pathophysiological conditions. Recent technological advancements have made it possible to analyse simultaneously large sets of mRNA and/or proteins expressed in a biological sample or to define genetic heterogeneity that may be important for the individual response of an organism to changes in its nutritional environment. Applications of the new techniques of genome and proteome analysis are central for the development of nutritional sciences in the next decade and its integration into the rapidly developing era of functional genomics.
35
Derdak, Reda, Souraya Sakoui, Oana Lelia Pop, Carmen Ioana Muresan, Dan Cristian Vodnar, Boutaina Addoum, Romana Vulturar et al. "Insights on Health and Food Applications of Equus asinus (Donkey) Milk Bioactive Proteins and Peptides—An Overview". Foods 9, n. 9 (15 settembre 2020): 1302. http://dx.doi.org/10.3390/foods9091302.
Testo completoAbstract (sommario):
Due to its similarity with human milk and its low allergenic properties, donkey milk has long been used as an alternative for infants and patients with cow’s milk protein allergy (CMPA). In addition, this milk is attracting growing interest in human nutrition because of presumed health benefits. It has antioxidant, antimicrobial, antitumoral, antiproliferative and antidiabetic activity. In addition, it stimulates the immune system, regulates the gastrointestinal flora, and prevents inflammatory diseases. Although all donkey milk components can contribute to functional and nutritional effects, it is generally accepted that the whey protein fraction plays a significant role. This review aims to highlight the active proteins and peptides of donkey milk in comparison with other types of milk, emphasizing their properties and their roles in different fields of health and food applications.
36
Xiao, Suhong, Ying-Sheng Tang, Rehana A. Khan, Yonghua Zhang, Praveen Kusumanchi, Sally P. Stabler, Hiremagalur N. Jayaram e Aśok C. Antony. "Influence of Physiologic Folate Deficiency on Human Papillomavirus Type 16 (HPV16)-harboring Human Keratinocytes in Vitro and in Vivo". Journal of Biological Chemistry 287, n. 15 (17 febbraio 2012): 12559–77. http://dx.doi.org/10.1074/jbc.m111.317040.
Testo completoAbstract (sommario):
Although HPV16 transforms infected epithelial tissues to cancer in the presence of several co-factors, there is insufficient molecular evidence that poor nutrition has any such role. Because physiological folate deficiency led to the intracellular homocysteinylation of heterogeneous nuclear ribonucleoprotein E1 (hnRNP-E1) and activated a nutrition-sensitive (homocysteine-responsive) posttranscriptional RNA operon that included interaction with HPV16 L2 mRNA, we investigated the functional consequences of folate deficiency on HPV16 in immortalized HPV16-harboring human (BC-1-Ep/SL) keratinocytes and HPV16-organotypic rafts. Although homocysteinylated hnRNP-E1 interacted with HPV16 L2 mRNA cis-element, it also specifically bound another HPV16 57-nucleotide poly(U)-rich cis-element in the early polyadenylation element (upstream of L2̂L1 genes) with greater affinity. Together, these interactions led to a profound reduction of both L1 and L2 mRNA and proteins without effects on HPV16 E6 and E7 in vitro, and in cultured keratinocyte monolayers and HPV16-low folate-organotypic rafts developed in physiological low folate medium. In addition, HPV16-low folate-organotypic rafts contained fewer HPV16 viral particles, a similar HPV16 DNA viral load, and a much greater extent of integration of HPV16 DNA into genomic DNA when compared with HPV16-high folate-organotypic rafts. Subcutaneous implantation of 18-day old HPV16-low folate-organotypic rafts into folate-replete immunodeficient mice transformed this benign keratinocyte-derived raft tissue into an aggressive HPV16-induced cancer within 12 weeks. Collectively, these studies establish a likely molecular linkage between poor folate nutrition and HPV16 and predict that nutritional folate and/or vitamin-B12 deficiency, which are both common worldwide, will alter the natural history of HPV16 infections and also warrant serious consideration as reversible co-factors in oncogenic transformation of HPV16-infected tissues to cancer.
37
Goonatilleke, Elisha, Jincui Huang, Gege Xu, Lauren Wu, Jennifer T. Smilowitz, J. Bruce German e Carlito B. Lebrilla. "Human Milk Proteins and Their Glycosylation Exhibit Quantitative Dynamic Variations during Lactation". Journal of Nutrition 149, n. 8 (16 maggio 2019): 1317–25. http://dx.doi.org/10.1093/jn/nxz086.
Testo completoAbstract (sommario):
ABSTRACTBackgroundProteins in human milk are essential and known to support the growth, development, protection, and health of the newborn. These proteins are highly modified by glycans that are currently being recognized as vital to protein structure, stability, function, and health of the intestinal mucosa. Although milk proteins have been studied, the quantitative changes in milk proteins and their respective site-specific glycosylation are unknown.ObjectiveThis study expanded the analytical tools for milk proteins and their site-specific glycosylation and applied these tools to a large cohort to determine changes in individual protein concentrations and their site-specific N-glycosylation across lactation.DesignA tandem mass spectrometry method was applied to 231 breast-milk samples from 33 mothers in Davis, California, obtained during 7 different periods of lactation. Dynamic changes in the absolute abundances of milk proteins, as well as variation in site-specific N-glycosylation of individual proteins, were quantified.Resultsα-Lactalbumin, β-casein, k-casein, and α-antitrypsin were significantly increased from colostrum to transitional milk (4.37 ± 1.33 g/L to 6.41 ± 0.72 g/L, 2.25 ± 0.86 g/L to 2.59 ± 0.78 g/L, 1.33 ± 0.44 g/L to 1.60 ± 0.39 g/L, and 0.09 ± 0.10 g/L to 0.11 ± 0.04 g/L, respectively; P < 0.002). α-Lactalbumin (37%), β-casein (9%), and lysozyme (159%) were higher in mature milk than in colostrum. Glycans exhibited different behavior. Fucosylated glycans of lactoferrin and high-mannose, undecorated, fucosylated, sialylated, and combined fucosylated + sialylated glycans of secretory immunoglobulin A increased during lactation even when the concentrations of the parent proteins decreased.ConclusionsProteins in healthy mothers vary dynamically through lactation to support the development of infants. Individual milk proteins carried unique glycan modifications that varied systematically in structure even with site specificity. The role of glycosylation in human milk proteins will be important in understanding the functional components of human milk. This trial was registered at clinicaltrials.gov as NCT01817127.
38
BARTKOWICZ, JOANNA. "EDIBLE INSECTS AS A SOURCE OF NUTRIENTS THE HUMAN NUTRITION". sj-economics scientific journal 30, n. 3 (30 settembre 2018): 23–35. http://dx.doi.org/10.58246/sjeconomics.v30i3.83.
Testo completoAbstract (sommario):
The aim of the study is to analyze the state of knowledge about the nutrient content of edible insects and utilization for human consumption of the West. The article uses the latest reports published in scientific journals in the world. The paper presents the content of nutrients (proteins, lipids, vitamins, carbohydrates, minerals, fiber) in the analyzed edible insects. The results show a huge potential of edible insects. For many population of the world edible insects ate the primary source of nutrients and is not due to a lack of other food but because of the special taste and are treated almost as delights. Entomophagy (eating insects) is practiced mainly in the subtropical climate zone. In terms of protein, fatty acids, vitamins and minerals, edible insects surpass previously known to us foods and may become an unconventional and alternative source of food for Europe.
39
Santos, Tiago, Catarina Marinho, Michael Freitas, Hugo M. Santos, David Oppolzer, Ana Barros, Valdemar Carnide e Gilberto Igrejas. "Unravelling the nutriproteomics of chickpea (Cicer arietinum) seeds". Crop and Pasture Science 68, n. 11 (2017): 1041. http://dx.doi.org/10.1071/cp17307.
Testo completoAbstract (sommario):
Chickpea (Cicer arietinum L.) is an essential grain for human consumption owing to its high protein content, nutritional quality and energy-efficient production. The aim of this study was to compare the protein extracts of 24 chickpea genotypes by biochemically characterising the storage proteins. The storage protein content was characterised by protein separation with polyacrylamide gel electrophoresis and visualisation of the banding patterns, which revealed considerable genetic variability within and between genotypes in this chickpea collection. High performance liquid chromatography showed that all genotypes had balanced amino acid content and some were rich in seven amino acids. Two chickpea genotypes, Flip97-171C and Elite, representative of the kabuli and desi types, respectively, were chosen for total proteome analysis. Two-dimensional electrophoresis and subsequent mass spectrometry were used to identify 454 protein spots from the Flip97-171C and Elite proteomes. By using Mascot Server software, 37% of the spots were identified as 47 different proteins involved in a large range of metabolic functions. Most proteins from both proteomes were assigned to nutritional storage activity. Chickpea proteome analysis is essential in reaffirming the quality of this grain protein for human nutrition, and will be important in future nutriproteomics and plant-breeding studies.
40
Irving, C. S., E. W. Malphus, M. R. Thomas, L. Marks e P. D. Klein. "Infused and ingested labeled lysines: appearance in human-milk proteins". American Journal of Clinical Nutrition 47, n. 1 (1 gennaio 1988): 49–52. http://dx.doi.org/10.1093/ajcn/47.1.49.
Testo completo
41
Dale, Hanna Fjeldheim, Lise Madsen e Gülen Arslan Lied. "Fish–derived proteins and their potential to improve human health". Nutrition Reviews 77, n. 8 (24 maggio 2019): 572–83. http://dx.doi.org/10.1093/nutrit/nuz016.
Testo completoAbstract (sommario):
Abstract Emerging evidence from studies evaluating the effect of lean fish consumption in humans suggests that proteins from fish have several beneficial metabolic effects. Rest, or waste, material from the fishing industry contains high-quality proteins, and utilization of this material offers novel possibilities for the development of protein-containing products that might be beneficial for human consumption. Fish-derived peptides containing bioactive amino acid sequences suggested to beneficially influence pathways involved in body composition, hypertension, lipid profile, and regulation of glucose metabolism are of particular interest, although the results of published studies are conflicting. This review aims to summarize current knowledge from animal studies and clinical interventions in humans evaluating the effects of lean fish, fish proteins, and fish-derived peptides on outcomes related to metabolic health. Fish proteins have a high content of taurine, and animal trials suggest that taurine mediates some of the beneficial effects observed thus far, although the mechanisms by which fish peptides exert their action are not yet elucidated. At this time, the literature is inconsistent, and there is insufficient mechanistic evidence to support a beneficial effect of fish-derived peptides on metabolic health.
42
Runthala, Ashish, Mustapha Mbye, Mutamed Ayyash, Yajun Xu e Afaf Kamal-Eldin. "Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk". Molecules 28, n. 5 (21 febbraio 2023): 2023. http://dx.doi.org/10.3390/molecules28052023.
Testo completoAbstract (sommario):
The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large colloidal particles, called casein micelles. Caseins and their micelles have received great scientific interest, but their versatility and role in the functional and nutritional properties of milk from different animal species are not fully understood. Caseins belong to a class of proteins that exhibit open and flexible conformations. Here, we discuss the key features that maintain the structures of the protein sequences in four selected animal species: cow, camel, human, and African elephant. The primary sequences of these proteins and their posttranslational modifications (phosphorylation and glycosylation) that determine their secondary structures have distinctively evolved in these different animal species, leading to differences in their structural, functional, and nutritional properties. The variability in the structures of milk caseins influence the properties of their dairy products, such as cheese and yogurt, as well as their digestibility and allergic properties. Such differences are beneficial to the development of different functionally improved casein molecules with variable biological and industrial utilities.
43
Samiec, M., e M. Skrzyszowska. "Transgenic mammalian species, generated by somatic cell cloning, in biomedicine, biopharmaceutical industry and human nutrition/dietetics - recent achievements". Polish Journal of Veterinary Sciences 14, n. 2 (1 maggio 2011): 317–28. http://dx.doi.org/10.2478/v10181-011-0050-7.
Testo completoAbstract (sommario):
Transgenic mammalian species, generated by somatic cell cloning, in biomedicine, biopharmaceutical industry and human nutrition/dietetics - recent achievements Somatic cell cloning technology in mammals promotes the multiplication of productively-valuable genetically engineered individuals, and consequently allows also for standardization of transgenic farm animal-derived products, which, in the context of market requirements, will have growing significance. Gene farming is one of the most promising areas in modern biotechnology. The use of live bioreactors for the expression of human genes in the lactating mammary gland of transgenic animals seems to be the most cost-effective method for the production/processing of valuable recombinant therapeutic proteins. Among the transgenic farm livestock species used so far, cattle, goats, sheep, pigs and rabbits are useful candidates for the expression of tens to hundreds of grams of genetically-engineered proteins or xenogeneic biopreparations in the milk. At the beginning of the new millennium, a revolution in the treatment of disease is taking shape due to the emergence of new therapies based on recombinant human proteins. The ever-growing demand for such pharmaceutical or nutriceutical proteins is an important driving force for the development of safe and large-scale production platforms. The aim of this paper is to present an overall survey of the state of the art in investigations which provide the current knowledge for deciphering the possibilities of practical application of the transgenic mammalian species generated by somatic cell cloning in biomedicine, the biopharmaceutical industry, human nutrition/dietetics and agriculture.
44
Young, Vernon R., e Antoine E. El-Khoury. "Human Amino Acid Requirements: A Re-Evaluation". Food and Nutrition Bulletin 17, n. 3 (settembre 1996): 1–15. http://dx.doi.org/10.1177/156482659601700303.
Testo completoAbstract (sommario):
The most recent internationally stated estimates of the amino acid requirements in adult humans are those given in the 1985 report of the Joint FAO/WHO/UNU Expert Consultation on Energy and Protein Requirements. In this review we present, in brief a number of scientific concerns and problems that lead us to conclude that these current recommendations for amino acid requirements are not valid and that the appropriate values are likely to be considerably higher. Following a short review of the C-labelled amino acid tracer studies carried out at the Massachusetts of Technology (MIT) and designed to reassess the requirements for specific indispensable amino acids, we focus particular attention on the lysine requirement in adults. When various criteria and methods are used to estimate this requirement, it appears that a cohesive body of data indicates the mean requirement value for lysine in healthy adults to be about 30 mg/kg/day or 50 mg/g protein. Although this value contrasts with the FAO/WHO/UNU value of 12 mg/kg/day or 16 ma/g protein, this new, tentative requirement value is consistent with findings from studies carried out earlier at MIT on the nutritional quality of wheat proteins. We propose that it would be prudent to apply the MIT amino acid requirement pattern (see Food and Nutrition Bulletin 1990;12:298–300), rather than the 1985 FAO/WHO/UNU adult amino acid requirement pattern, in the design and implementation of sound nutrition policies and programmes that include considerations of the amount and quality of the protein component of national and regional diets.
45
Silva, Roberta Claro da, Heather L. Colleran e Salam A. Ibrahim. "Milk fat globule membrane in infant nutrition: a dairy industry perspective". Journal of Dairy Research 88, n. 1 (febbraio 2021): 105–16. http://dx.doi.org/10.1017/s0022029921000224.
Testo completoAbstract (sommario):
AbstractThis review provides an overview of the composition, structure, and biological activities of milk fat globule membrane (MFGM) compounds with focus on the future application of this compound as a food ingredient. MFGM is a particular component of mammalian milks and is comprised of a tri-layer of polar lipids, glycolipids and proteins. In recent years, MFGM has been extensively studied for the purpose of enhancing the efficacy of infant nutrition formula. For example, infant formulas supplemented with bovine MFGM have shown promising results with regard to neurodevelopment and defense against infections. Components of MFGM have been shown to present several health benefits as the proteins of the membrane have shown antiviral activity and a reduction in the incidence of diarrhea. Moreover, the presence of sphingomyelin, a phospholipid, implies beneficial effects on human health such as enhanced neuronal development in infants and the protection of neonates from bacterial infections. The development of a lipid that is similar to human milk fat would represent a significant advance for the infant formula industry and would offer high technology formulas for those infants that depend on infant formula. The complexity of the structure of MFGM and its nutritional and technological properties is critically examined in this review with a focus on issues relevant to the dairy industry.
46
Pratelli, Giovanni, Bartolo Tamburini, Giusto Davide Badami, Marianna Lo Pizzo, Anna De Blasio, Daniela Carlisi e Diana Di Liberto. "Cow’s Milk: A Benefit for Human Health? Omics Tools and Precision Nutrition for Lactose Intolerance Management". Nutrients 16, n. 2 (22 gennaio 2024): 320. http://dx.doi.org/10.3390/nu16020320.
Testo completoAbstract (sommario):
Cow’s milk (CM) is a healthy food consumed worldwide by individuals of all ages. Unfortunately, “lactase-deficient” individuals cannot digest milk’s main carbohydrate, lactose, depriving themselves of highly beneficial milk proteins like casein, lactoalbumin, and lactoglobulin due to lactose intolerance (LI), while other individuals develop allergies specifically against these proteins (CMPA). The management of these conditions differs, and an inappropriate diagnosis or treatment may have significant implications for the patients, especially if they are infants or very young children, resulting in unnecessary dietary restrictions or avoidable adverse reactions. Omics technologies play a pivotal role in elucidating the intricate interactions between nutrients and the human body, spanning from genetic factors to the microbiota profile and metabolites. This comprehensive approach enables the precise delineation and identification of distinct cohorts of individuals with specific dietary requirements, so that tailored nutrition strategies can be developed. This is what is called personalized nutrition or precision nutrition (PN), the area of nutrition that focuses on the effects of nutrients on the genome, proteome, and metabolome, promoting well-being and health, preventing diseases, reducing chronic disease incidence, and increasing life expectancy. Here, we report the opinion of the scientific community proposing to replace the “one size fits all” approach with tailor-made nutrition programs, designed by integrating nutrigenomic data together with clinical parameters and microbiota profiles, taking into account the individual lactose tolerance threshold and needs in terms of specific nutrients intake. This customized approach could help LI patients to improve their quality of life, overcoming depression or anxiety often resulting from the individual perception of this condition as different from a normal state.
47
Montagne, Paul, Marie Louise Cuillière, Claire Molé, Marie Christine Béné e Gilbert Faure. "Immunological and Nutritional Composition of Human Milk in Relation to Prematurity and Mothers' Parity During the First 2 Weeks of Lactation". Journal of Pediatric Gastroenterology and Nutrition 29, n. 1 (luglio 1999): 75–80. http://dx.doi.org/10.1002/j.1536-4801.1999.tb02365.x.
Testo completoAbstract (sommario):
ABSTRACTBackground:To investigate the effect of prematurity and parity on the dynamics of the major immunologic and nutritional proteins of human milk over the first 2 weeks of lactation.Methods:Microparticle‐enhanced nephelometric immunoassays were developed for the quantification of α‐lactalbumin, β‐casein, serum albumin, lactoferrin, and lysozyme in human milk. These components, immunoglobulin A, and total proteins were assayed in 368 individual samples collected from 74 mothers.Results:The dynamics of the major immunologic and nutritional proteins in early lactation presented similar patterns in preterm and term human milks. In comparison with term milk, preterm milk was globally characterized by higher concentrations of immune proteins and lower concentrations of nutritive proteins. These differences were increased by the degree of prematurity, which, however, influenced the absolute and relative protein concentrations differently, depending on the stage of lactation. The protein composition of term milk was similar, whatever the mother's parity. Conversely, the influence of prematurity on the levels of milk proteins during the first days of lactation was even greater in primiparous mothers.Conclusions:This precise description of the composition of preterm and term milk, regarding the main nutritional and immunologic proteins, confirms the influence of both prematurity and parity on milk components and demonstrates the combined effect of these two conditions.
48
Mountzouris, Konstantinos C., Anne L. McCartney e Glenn R. Gibson. "Intestinal microflora of human infants and current trends for its nutritional modulation". British Journal of Nutrition 87, n. 5 (maggio 2002): 405–20. http://dx.doi.org/10.1079/bjn2002563.
Testo completoAbstract (sommario):
Diet, among other environmental and genetic factors, is currently recognised to have an important role in health and disease. There is increasing evidence that the human colonic microbiota can contribute positively towards host nutrition and health. As such, dietary modulation has been proposed as important for improved gut health, especially during the highly sensitive stage of infancy. Differences in gut microflora composition and incidence of infection occur between breast- and formula-fed infants. Human milk components that cannot be duplicated in infant formulae could possibly account for these differences. However, various functional food ingredients such as oligosaccharides, prebiotics, proteins and probiotics could effect a beneficial modification in the composition and activities of gut microflora of infants. The aim of the present review is to describe existing knowledge on the composition and metabolic activities of the gastrointestinal microflora of human infants and discuss various possibilities and opportunities for its nutritional modulation.
49
Blakeborough, Peter, Michael I. Gurr e Dallyn N. Salter. "Digestion of the zinc in human milk, cow's milk and a commercial babyfood: some implications for human infant nutrition". British Journal of Nutrition 55, n. 2 (marzo 1986): 209–17. http://dx.doi.org/10.1079/bjn19860027.
Testo completoAbstract (sommario):
1. The digestion of zinc present in human milk, cow's milk and a commercial babyfood was compared, using the piglet as a model for the human infant.2. In piglets given human milk the pH of stomach contents was approximately 1 and 0.4 units lower than that of animals given respectively cow's milk and babyfood. The pH values of intestinal contents were approximately neutral and did not vary with the type of feed.3. Hard casein curds were present throughout the stomachs and small intestines of animals fed on cow's milk or babyfood and between 55 and 70% Zn in these digesta samples were recovered in an insoluble form by centrifugation. In contrast, little solid material was observed in the digesta of animals fed on human milk, and 57 and 93% respectively of the Zn in digesta were recovered in a soluble form in the stomach and small intestine.4. Soluble fractions prepared by centrifugation of digesta were analysed by filtration on Sephadex G-150. After any of the three feeds, soluble Zn in stomach contents was mainly in a low-molecular-weight form. In intestinal samples, however, Zn was present in low- and high-molecular-weight forms. Whilst there were similar amounts of Zn in the low-molecular-weight form in all samples, approximately three times as much of the total intestinal Zn was in a soluble high-molecular-weight form complexed to proteins in the animals fed on human milk compared with those fed on cow's milk or babyfood.5. Analysis of protein-bound soluble Zn in intestinal samples on SDS-polyacrylamide gels resulted in a similar pattern of proteins for all feeds. Results indicated that at least some of these proteins were derived from intestinal secretions of the piglet.6. Some implications of these results in respect of the mode of digestion of Zn and its biological availability to the human infant are discussed.
50
Bhat, Z. F., Sunil Kumar e Hina Fayaz Bhat. "Bioactive peptides from egg: a review". Nutrition & Food Science 45, n. 2 (9 marzo 2015): 190–212. http://dx.doi.org/10.1108/nfs-10-2014-0088.
Testo completoAbstract (sommario):
Purpose – The aim of the article was to focus on various peptides identified in the egg and their probable application as novel ingredients in the development of functional food products. Bioactive peptides of egg origin have attracted increasing interest as one of the prominent candidates for development of various health-promoting functional and designer foods. Design/methodology/approach – Traditionally known as a source of highly valuable proteins in human nutrition, eggs are nowadays also considered as an important source of many bioactive peptides which may find wide application in medicine and food production. These specific protein fragments from egg proteins which, above and beyond their nutritional capabilities, have a positive impact on the body’s function or condition by affecting the digestive, endocrine, cardiovascular, immune and nervous systems, and may ultimately influence health. Findings – Several peptides that are released in vitro or in vivo from egg proteins have been attributed to different health effects, including antihypertensive effects, antimicrobial properties, antioxidant activities, anticancer activity, immunomodulating activity, antiadhesive properties and enhancement of nutrient absorption and/or bioavailability. Extensive research has been undertaken to identify and characterize these biologically active peptides of egg origin which has changed the image of egg as a new source of biologically active ingredients for the development of functional foods with specific benefits for human health and treatment and prevention of diseases. Originality/value – The paper mainly describes the above-stated properties of bioactive peptides derived from egg proteins.