scholarly journals Plant Protein Analysis

10.5772/30785 ◽  
2012 ◽  
Author(s):  
Alessio Malcevschi ◽  
Nelson Marmiroli
Keyword(s):  
Protein Analysis ◽  
Plant Protein

Abstract P403: Animal and Plant Protein and Change in Blood Pressure During 15 Years of Follow-up: The Zutphen Elderly Study

Circulation ◽  
2013 ◽  
Vol 127 (suppl_12) ◽  
Author(s):  
Susanne M Tielemans ◽  
Daan Kromhout ◽  
Wieke Altorf-van der Kuil ◽  
Johanna M Geleijnse
Keyword(s):  
Blood Pressure ◽  
Protein Analysis ◽  
Animal Protein ◽  
Plant Protein ◽  
Elderly Men ◽  
Dietary History ◽  
Random Intercept ◽  
Cancer Diet

Introduction: Data from randomized controlled trials and observational studies suggest that blood pressure (BP) is inversely related to dietary protein, especially plant protein. We examined whether intake of animal and plant protein were related to long-term changes in BP in a cohort of elderly men in the Netherlands. Methods: Analyses were based on data of 269 men participating in the Zutphen Elderly Study, who were examined in 1985, 1990, 1995 and 2000. Men did not use antihypertensive medication and were initially free of cardiovascular disease, diabetes mellitus and cancer. Diet was repeatedly assessed by trained dieticians using the cross-check dietary history method and BP was measured twice by trained research staff at every occasion. The associations of animal and plant protein (in tertiles) with 5-year BP change were obtained by a random intercept model, taking into account serial correlation and measurement error. Median values of tertiles (in en%) were 7.9, 9.7 and 12.8 for animal protein and 4.1, 4.9 and 6.0 for plant protein. Adjustments were made for age, measurement year, BMI, socioeconomic status, smoking, prescribed diet, alcohol intake, total energy intake and intake of carbohydrates, types of fat, minerals, dietary fibre and plant protein (in animal protein analysis) or animal protein (in plant protein analysis). Results: At baseline, men were 70±5 years old and BP was 147/84 mmHg. Mean intake was 10.2±2.7 en% for animal protein and 5.0±1.0 en% for plant protein. Animal protein was not associated with 5-year BP change (p>0.30). For plant protein intake, 5-year change in systolic BP was -3.30 mmHg (95% CI: [[Unable to Display Character: ‑]]6.39; [[Unable to Display Character: ‑]]0.20) and -2.56 mmHg (95% CI: -5.69; 0.57) in tertile 2 and tertile 3, respectively, compared to BP change in tertile 1. For diastolic BP, these changes were -1.61 mmHg (95% CI: [[Unable to Display Character: ‑]]3.34; 0.12) and -1.70 mmHg (95% CI: -3.45; 0.05), respectively. Conclusion: Plant protein, but not animal protein, was inversely associated with BP change during 15 years of follow-up in elderly men.

Protein analysis of pediatric parapneumonic pleural effusion after intrapleural urokinase treatment

2010 ◽  
Vol 34 (8) ◽  
pp. S69-S69
Author(s):  
Jieh‑Neng Wang ◽  
Pao‑Chi Liao ◽  
Yu‑Chin Tasi ◽  
Jing‑Ming Wu
Keyword(s):  
Pleural Effusion ◽  
Protein Analysis ◽  
Parapneumonic Pleural Effusion

Synergistic interaction of triterpenoid saponins and plant protein toxins

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
A Weng ◽  
M Thakur ◽  
F Beceren-Braun ◽  
R Gilabert-Oriol ◽  
S Boettger ◽  
...  
Keyword(s):  
Synergistic Interaction ◽  
Plant Protein ◽  
Triterpenoid Saponins ◽  
Protein Toxins

Genetic diversity of durum wheat genotypes using morpho-protein analysis

2014 ◽  
Vol 42 (4) ◽  
pp. 677-686
Author(s):  
M. Rajabi Hashjin ◽  
M.H. Fotokian ◽  
M. Agahee Sarbrzeh ◽  
M. Mohammadi ◽  
D. Talei
Keyword(s):  
Genetic Diversity ◽  
Durum Wheat ◽  
Protein Analysis ◽  
Wheat Genotypes

Penggunaan Standar Bumbu Masakan Lauk Hewani dan Nabati di RSUD Panembahan Senopati Bantul Yogyakarta

2017 ◽  
Vol 19 (2) ◽  
pp. 131-139
Author(s):  
Kukuh Probo Sukmawati ◽  
Setyowati Setyowati ◽  
Th Ninuk Sri Hartini
Keyword(s):  
Animal Protein ◽  
Plant Protein ◽  
Observational Research ◽  
Plant Proteins ◽  
Tabular Form ◽  
Cross Sectional ◽  
Herbs And Spices

  Background: Using of herbs and spices greatly affect the taste of foods, although the ingredients used are the same, different formulations of herbs will produce different flavors. Standardized seasonings are needed to produce a relatively similar food taste. Objective: The research aims to determine the use of herbs in animal and plant proteins. Method: This research was an observational research with cross sectional approach at PanembahanSenopati Hospital Bantul. The objects of this research were standardized seasonings inanimal and plant proteinsin the menu cycle of 10 days in Juny 2015. The data were analyzed descriptively and presented in tabular form and textural. Result: Standardized Seasonings in animal protein were B for satay and C for semur. Standardized seasonings in plant protein were B for bali, terik, rujak and D for bacem. The percentage of the use of seasoning than standardized seasoning for satay (148,7%), bali (130,3%), rujak(372%),for semur, terik and bacem the conformity are not not known because the standardized seasonings unwritten. The conformity of ingredient herbskind for satay (66,7%), semur (100%), bali (54,5%), rujak (50%), bacem (100%) and terik (100%). Conclusion:The conformity of herbs weight foranimal protein (124,3%) and plant protein (175,5%). The conformity of ingredient herbskind for animal protein (83,3%) and plant protein (76,1%). Standardized seasonings used were B, C and D.   Keywords: standardized seasonings, animal protein, plant protein

An enzyme reactor based on aptamer modified microfluidic chip for protein analysis

2013 ◽  
Vol 30 (11) ◽  
pp. 1127-1132 ◽  
Author(s):  
Peng XIAO ◽  
Dalei LI ◽  
Yan MAN ◽  
Lina GENG ◽  
Xuefei LU ◽  
...  
Keyword(s):  
Microfluidic Chip ◽  
Protein Analysis ◽  
Enzyme Reactor

Effective Utilization of Soybean Curd Residue for Chicken Feed as a Plant Protein Source.

1999 ◽  
Vol 36 (5) ◽  
pp. 311-318 ◽  
Author(s):  
Prapakorn TARACHAI ◽  
Narin THONGWITTAYA ◽  
Hiroshi KAMISOYAMA ◽  
Koh-en YAMAUCHI
Keyword(s):  
Protein Source ◽  
Plant Protein ◽  
Effective Utilization ◽  
Soybean Curd ◽  
Soybean Curd Residue
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