Development of functional foods based on physiological activity of amino acids and peptides in Japan

BioFactors ◽  
2000 ◽  
Vol 12 (1-4) ◽  
pp. 161-165
Author(s):  
Misao Miwa
Keyword(s):  
Amino Acids ◽  
Functional Foods ◽  
Physiological Activity

ChemInform Abstract: Synthesis and Physiological Activity of Trialkyl Phosphorothioates and Trialkyl Phosphorodithioates Containing Fragments of N-Acylated Amino Acids.

ChemInform ◽  
2010 ◽  
Vol 32 (47) ◽  
pp. no-no
Author(s):  
A. E. Shipov ◽  
G. K. Genkina ◽  
O. Yu. Eremina ◽  
E. I. Bakanova ◽  
A. V. Khrunin ◽  
...  
Keyword(s):  
Amino Acids ◽  
Physiological Activity

scholarly journals CRYOCHEMICAL PROCESSING OF SEA BUCKTHORN FRUITS WITH THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

2021 ◽  
pp. 53-57
Author(s):  
А.А. ЩЕГОЛЕВ ◽  
О.Е. БИКТИМИРОВА ◽  
Ю.Л. ЮРЬЕВ ◽  
Л.Г. СТАРЦЕВА
Keyword(s):  
Functional Foods ◽  
Physiological Activity ◽  
Preclinical Study ◽  
Sea Buckthorn ◽  
Liquid Carbon ◽  
Plant Resources ◽  
Technological Factors ◽  
Technological Processing ◽  
Sea Buckthorn Oil ◽  
Positive Effect

Несмотря на значительный интерес к растительным ресурсам облепихи крушиновидной и продуктам технологической переработки, многие аспекты этой проблемы остаются недостаточно изученными. Особенно это относится к влиянию различных технологических факторов на биохимический состав свеже- заготовленных плодов облепихи и продуктов их переработки традиционными методами. В данном исследовании экспериментально подтверждена целесообразность применения отрицательных температур, а также инертной среды жидкого азота и жидкого диоксида углерода на всех технологических стадиях криохимической переработки плодов облепихи с получением микродисперсных порошков (фитокрипы) и абсолютного облепихового масла. Доклиническое изучение физиологической активности и безопасности применения подтверждает, что данные функциональные продукты питания положительно влияют на функции органов и систем человека. Despite the considerable interest in the plant resources of buckthorn buckthorn and products of technological processing, many aspects of this problem remain insuffi ciently studied. This is especially true for the infl uence of various technological factors on the biochemical composition of freshly harvested sea buckthorn fruits and products of their processing by traditional methods. In this study, the expediency of using negative temperatures, as well as an inert medium of liquid nitrogen and liquid carbon dioxide at all technological stages of cryochemical processing of sea buckthorn fruits to obtain microdisperse powders (phytocrip) and absolute sea buckthorn oil was experimentally confi rmed. Preclinical study of physiological activity and safety of use confi rms that these functional foods have a positive effect on the functions of human organs and systems.

Functional foods for a healthy diet and control of their physiological activity

2021 ◽  
Author(s):  
L. Eliseeva ◽  
D. Kokorina ◽  
E. Zhirkova ◽  
V. Martirosyan ◽  
V. Orobets
Keyword(s):  
Functional Foods ◽  
Physiological Activity ◽  
Healthy Diet ◽  
And Control

Quantitative determination of amino acids in functional foods by microchip electrophoresis

2008 ◽  
Vol 31 (5) ◽  
pp. 898-903 ◽  
Author(s):  
Hiroko Ueno ◽  
Jun Wang ◽  
Noritada Kaji ◽  
Manabu Tokeshi ◽  
Yoshinobu Baba
Keyword(s):  
Amino Acids ◽  
Quantitative Determination ◽  
Functional Foods ◽  
Microchip Electrophoresis

scholarly journals Traditional Uses, Bioactive Constituents, Biological Functions, and Safety Properties of Oviductus ranae as Functional Foods in China

2019 ◽  
Vol 2019 ◽  
pp. 1-24 ◽  
Author(s):  
Yang Zhang ◽  
Yifei Wang ◽  
Mingzhu Li ◽  
Shuyue Liu ◽  
Jialu Yu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Functional Foods ◽  
Mineral Elements ◽  
Biological Functions ◽  
Safety Properties ◽  
Bioactive Components ◽  
Bioactive Constituents ◽  
Traditional Uses ◽  
Crude Drugs ◽  
Oviductus Ranae

Oviductus ranae is an animal-based traditional Chinese material widely used as tonics in China for hundreds of years. Various bioactive components are present in OR including proteins, amino acids, steroids, fatty acids, phospholipids, nucleosides, vitamins, hydantoins, and mineral elements. These constituents exert a myriad of biological functions such as immunomodulatory, antioxidant, antifatigue, antiaging, estrogen-like, hepatoprotective, hypolipidemic, antiosteoporotic, antidepressant, antitumor, antitussive, expectorant, anti-inflammatory, and antiasthmatic activities. Unlike other traditional Chinese crude drugs recorded in Chinese Pharmacopoeia, OR is seldom prescribed as medicine but often consumed as nutraceuticals to optimize health. In this review, the traditional uses, bioactive constituents, biological functions, and safety properties of OR as functional foods in China were summarized and discussed. It is expected that this review will provide useful information for anyone who is interested in OR.

scholarly journals Red Arils of Taxus baccata L.—A New Source of Valuable Fatty Acids and Nutrients

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 723
Author(s):  
Małgorzata Tabaszewska ◽  
Jaroslawa Rutkowska ◽  
Łukasz Skoczylas ◽  
Jacek Słupski ◽  
Agata Antoniewska ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Trace Elements ◽  
Nutritional Value ◽  
Functional Foods ◽  
Taxus Baccata ◽  
Natural Habitats ◽  
Toxic Trace Elements ◽  
Branched Chain ◽  
Wild Berries

The aim of this study, focused on the nutritional value of wild berries, was to determine the contents of macronutrients, profiles of fatty (FAs) and amino acids (AAs), and the contents of selected elements in red arils (RA) of Taxus baccata L., grown in diverse locations in Poland. Protein (1.79–3.80 g/100 g) and carbohydrate (18.43–19.30 g/100 g) contents of RAs were higher than in many cultivated berries. RAs proved to be a source of lipids (1.39–3.55 g/100 g). Ten out of 18 AAs detected in RAs, mostly branched-chain AAs, were essential AAs (EAAs). The EAAs/total AAs ratio approximating were found in animal foods. Lipids of RA contained seven PUFAs, including those from n-3 family (19.20–28.20 g/100 g FA). Polymethylene-interrupted FAs (PMI-FAs), pinolenic 18:3Δ5,9,12; sciadonic 20:3Δ5,11,14, and juniperonic 20:4Δ5,11,14,17, known as unique for seeds of gymnosperms, were found in RAs. RAs may represent a novel dietary source of valuable n-3 PUFAs and the unique PMI-FAs. The established composition of RAs suggests it to become a new source of functional foods, dietary supplements, and valuable ingredients. Because of the tendency to accumulate toxic metals, RAs may be regarded as a valuable indicator of environmental contamination. Thus, the levels of toxic trace elements (Al, Ni, Cd) have to be determined before collecting fruits from natural habitats.

scholarly journals Sensitivity of Fomes annosus Fr. Cooke and Schizophyllum commune Fr. to air pollution with sulphur dioxide

2015 ◽  
Vol 42 (3) ◽  
pp. 347-360 ◽  
Author(s):  
Andrzej Grzywacz
Keyword(s):  
Amino Acids ◽  
Air Pollution ◽  
Nitrogen Content ◽  
Sulphur Dioxide ◽  
Physiological Activity ◽  
Schizophyllum Commune ◽  
Dry Weight ◽  
Mycelium Growth ◽  
Mycelial Mass

The sensivity of mycelium to sulphur dioxide polluting the air depends on its physiological activity. As measure of activity growth was adopted, in the sense of the function of dry weight and diametre of the colony, intensity of respiration, amino acids and nitrogen content in dry mycelial mass. The influence of SO<sub>2</sub> on mycelium growth in dependence on its age and pH of substrate was also investigated.

Nanostructured selenium-containing amino acids: properties and applications in the production of functional foods

2021 ◽  
pp. 406-417
Author(s):  
A.A. Krolevets ◽  
N.I. Myachikova ◽  
O.V. Binkovskaya ◽  
S.G. Glotova ◽  
E.M. Mamaeva
Keyword(s):  
Amino Acids ◽  
Functional Foods ◽  
Self Organization ◽  
Particle Sizes ◽  
Bakery Products ◽  
Average Size

The paper presents the properties of nanostructured Sel-Plex; self-organization and particle sizes are determined using the NTA method. It is shown that the average size of nanocapsules does not significantly depend on the nature of the shell and is 217–245 nm. It is proposed to use nanostructured Sel-Plex as a selenium-containing preparation in the production of marmalade and bakery products.

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