Preparation and Antioxidant Activities In Vitro of a Designed Antioxidant Peptide from Pinctada fucata by Recombinant Escherichia coli

2018 ◽  
Vol 28 (1) ◽  
pp. 1-11
Author(s):  
Yanyan Wu ◽  
Yongkai Ma ◽  
Laihao LI ◽  
Xianqing Yang
Keyword(s):  
Escherichia Coli ◽  
Antioxidant Activities ◽  
Pinctada Fucata ◽  
Recombinant Escherichia Coli ◽  
Antioxidant Peptide

scholarly journals Evaluation of biological safety in vitro and immunogenicity in vivo of recombinant Escherichia coli Shiga toxoids as candidate vaccines in cattle

2015 ◽  
Vol 46 (1) ◽  
Author(s):  
Katharina Kerner ◽  
Philip S Bridger ◽  
Gabriele Köpf ◽  
Julia Fröhlich ◽  
Stefanie Barth ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Recombinant Escherichia Coli ◽  
Biological Safety

Effects of Hemin and Heating Temperature on the Mutagenicity and Lipid Oxidation of Pork Batter during In Vitro Human Digestion with Enterobacteria

2018 ◽  
Vol 82 (1) ◽  
pp. 93-101
Author(s):  
HYEONG SANG KIM ◽  
DA YOUNG LEE ◽  
SUN JIN HUR
Keyword(s):  
Escherichia Coli ◽  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Large Intestine ◽  
Antioxidative Enzymes ◽  
Antioxidant Activities ◽  
Heating Temperature ◽  
Lactobacillus Sakei ◽  
Increasing Temperature

ABSTRACT The objective of this study was to determine the effects of hemin and heating temperature on the mutagenicity and lipid oxidation of pork batter during in vitro human digestion with enterobacteria. The mutagenicity and lipid oxidation of pork batter increased in the presence of hemin and with increasing temperatures from 60 to 80°C by 17.9 and 23.0% and by 54.6 and 21.2%, respectively. However, the pork batter mutagenicity decreased by 6.09% during in vitro human digestion, whereas lipid oxidation increased by 19.4%. The antioxidant activities of pork batter decreased with hemin and increasing temperature but gradually increased during in vitro human digestion, especially in the large intestine, regardless of the type of enterobacteria (Escherichia coli and/or Lactobacillus sakei). These results indicate that hemin and temperature are closely related to mutagenicity in pork batter, and in vitro human digestion with enterobacteria could reduce mutagenicity possibly owing to the increase in antioxidant activity by antioxidative enzymes released by enterobacteria.

scholarly journals Poly(3-hydroxyalkanoate) polymerase synthesis and in vitro activity in recombinant Escherichia coli and Pseudomonas putida

2005 ◽  
Vol 69 (3) ◽  
pp. 286-292 ◽  
Author(s):  
Qun Ren ◽  
Guy de Roo ◽  
Jan B. van Beilen ◽  
Manfred Zinn ◽  
Birgit Kessler ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Putida ◽  
Vitro Activity ◽  
Recombinant Escherichia Coli ◽  
In Vitro Activity

scholarly journals Glycolipid binding of purified and recombinant Escherichia coli produced verotoxin in vitro.

1987 ◽  
Vol 262 (18) ◽  
pp. 8834-8839
Author(s):  
C A Lingwood ◽  
H Law ◽  
S Richardson ◽  
M Petric ◽  
J L Brunton ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Recombinant Escherichia Coli
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