Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentumMoench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies

2017 ◽  
Vol 65 (19) ◽  
pp. 3919-3925 ◽  
Author(s):  
Matthew G. Nosworthy ◽  
Adam Franczyk ◽  
Anna Zimoch-Korzycka ◽  
Paulyn Appah ◽  
Alphonsus Utioh ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Protein Quality ◽  
Pinto Bean

scholarly journals Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba)

Nutrients ◽  
2018 ◽  
Vol 10 (6) ◽  
pp. 671 ◽  
Author(s):  
Matthew Nosworthy ◽  
Gerardo Medina ◽  
Adam Franczyk ◽  
Jason Neufeld ◽  
Paulyn Appah ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Vicia Faba ◽  
Protein Quality

scholarly journals In vitro and in vivo evaluation of protein quality of enzymatic treated feather meals

SpringerPlus ◽  
2016 ◽  
Vol 5 (1) ◽  
Author(s):  
Warintorn Eaksuree ◽  
Akkharadet Prachayakitti ◽  
Tewa Upathanpreecha ◽  
Rutjawate Taharnklaew ◽  
Sunee Nitisinprasert ◽  
...  
Keyword(s):  
Protein Quality ◽  
In Vivo Evaluation

scholarly journals Determination of the protein quality of almonds ( Prunus dulcis L.) as assessed by in vitro and in vivo methodologies

2019 ◽  
Vol 7 (9) ◽  
pp. 2932-2938 ◽  
Author(s):  
James D. House ◽  
Kristen Hill ◽  
Jason Neufeld ◽  
Adam Franczyk ◽  
Matthew G. Nosworthy
Keyword(s):  
Protein Quality ◽  
Prunus Dulcis

Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris)

2018 ◽  
Vol 240 ◽  
pp. 588-593 ◽  
Author(s):  
Matthew G. Nosworthy ◽  
Gerardo Medina ◽  
Adam J. Franczyk ◽  
Jason Neufeld ◽  
Paulyn Appah ◽  
...  
Keyword(s):  
Lens Culinaris ◽  
Protein Quality ◽  
Green Lentils

Thermal Effects on in vitro Protein Quality of Red Kidney Bean (Phaseolus vulgaris L.)

1994 ◽  
Vol 59 (6) ◽  
pp. 1187-1191 ◽  
Author(s):  
W. WU ◽  
W.P. WILLIAMS ◽  
M.E. KUNKEL ◽  
J.C. ACTON ◽  
F.B. WARDLAW ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Thermal Effects ◽  
Protein Quality ◽  
Kidney Bean ◽  
Phaseolus Vulgaris L ◽  
Red Kidney Bean ◽  
Vitro Protein

scholarly journals Breakdown of Filamentous Myofibrils by the UPS–Step by Step

Biomolecules ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 110
Author(s):  
Dina Aweida ◽  
Shenhav Cohen
Keyword(s):  
Protein Quality ◽  
Protein Structures ◽  
Ubiquitin Proteasome System ◽  
Surface Proteins ◽  
Catalytic Core ◽  
Complex Protein ◽  
Ubiquitin Proteasome ◽  
Aaa Atpases

Protein degradation maintains cellular integrity by regulating virtually all biological processes, whereas impaired proteolysis perturbs protein quality control, and often leads to human disease. Two major proteolytic systems are responsible for protein breakdown in all cells: autophagy, which facilitates the loss of organelles, protein aggregates, and cell surface proteins; and the ubiquitin-proteasome system (UPS), which promotes degradation of mainly soluble proteins. Recent findings indicate that more complex protein structures, such as filamentous assemblies, which are not accessible to the catalytic core of the proteasome in vitro, can be efficiently degraded by this proteolytic machinery in systemic catabolic states in vivo. Mechanisms that loosen the filamentous structure seem to be activated first, hence increasing the accessibility of protein constituents to the UPS. In this review, we will discuss the mechanisms underlying the disassembly and loss of the intricate insoluble filamentous myofibrils, which are responsible for muscle contraction, and whose degradation by the UPS causes weakness and disability in aging and disease. Several lines of evidence indicate that myofibril breakdown occurs in a strictly ordered and controlled manner, and the function of AAA-ATPases is crucial for their disassembly and loss.

Animal Models and Alternatives in the Quality Control of Vaccines: Are In Vitro Methods or In Vivo Methods the Scientific Equivalent of the Emperor's New Clothes?

1995 ◽  
Vol 23 (1) ◽  
pp. 61-73
Author(s):  
Coenraad Hendriksen ◽  
Johan van der Gun
Keyword(s):  
Quality Control ◽  
Test Methods ◽  
In Vitro Test ◽  
Large Numbers ◽  
Alternative Approach ◽  
Inactivated Vaccines ◽  
Vitro Test

In the quality control of vaccine batches, the potency testing of inactivated vaccines is one of the areas requiring very large numbers of animals, which usually suffer significant distress as a result of the experimental procedures employed. This article deals with the potency testing of diphtheria and tetanus toxoids, two vaccines which are used extensively throughout the world. The relevance of the potency test prescribed by the European Pharmacopoeia monographs is questioned. The validity of the potency test as a model for the human response, the ability of the test to be standardised, and the relevance of the test in relation to the quality of the product are discussed. It is concluded that the potency test has only limited predictive value for the antitoxin responses to be expected in recipients of these toxoids. An alternative approach for estimating the potency of toxoid batches is discussed, in which a distinction is made between estimation of the immunogenic potency of the first few batches obtained from a seed lot and monitoring the consistency of the quality of subsequent batches. The use of animals is limited to the first few batches. Monitoring the consistency of the quality of subsequent batches is based on in vitro test methods. Factors which hamper the introduction and acceptance of the alternative approach are considered. Finally, proposals are made for replacement, reduction and/or refinement (the Three Rs) in the use of animals in the routine potency testing of toxoids.

scholarly journals Tyrosol-Enriched Tomatoes by Diffusion across the Fruit Peel from a Chitosan Coating: A Proposal of Functional Food

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 335
Author(s):  
Silvia Tampucci ◽  
Antonella Castagna ◽  
Daniela Monti ◽  
Clementina Manera ◽  
Giuseppe Saccomanni ◽  
...  
Keyword(s):  
Tomato Fruit ◽  
Storage Period ◽  
Food Matrix ◽  
Fruit Peel ◽  
Fresh Food ◽  
In Vitro Permeation ◽  
Active Transfer

Chitosan is receiving increasing attention from the food industry for being a biodegradable, non-toxic, antimicrobial biopolymer able to extend the shelf life of, and preserve the quality of, fresh food. However, few studies have investigated the ability of chitosan-based coatings to allow the diffusion of bioactive compounds into the food matrix to improve its nutraceutical quality. This research is aimed at testing whether a hydrophilic molecule (tyrosol) could diffuse from the chitosan-tyrosol coating and cross the tomato peel. To this end, in vitro permeation tests using excised tomato peel and an in vivo application of chitosan-tyrosol coating on tomato fruit, followed by tyrosol quantification in intact fruit, peel and flesh during a seven-day storage at room temperature, were performed. Both approaches demonstrated the ability of tyrosol to permeate across the fruit peel. Along with a decreased tyrosol content in the peel, its concentration within the flesh was increased, indicating an active transfer of tyrosol into this tissue. This finding, together with the maintenance of constant tyrosol levels during the seven-day storage period, is very promising for the use of chitosan formulations to produce functional tomato fruit.

scholarly journals In vitro characteristics and in vivo platelet quality of whole blood treated with riboflavin and UVA / UVB light and stored for 24 hours at room temperature

Transfusion ◽  
2021 ◽  
Vol 61 (S1) ◽  
Author(s):  
Turid Helen Felli Lunde ◽  
Lindsay Hartson ◽  
Shawn Lawrence Bailey ◽  
Tor Audun Hervig
Keyword(s):  
Whole Blood ◽  
Room Temperature
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