Journal ArticleDOI
Biological and Chemical Databases for Research into the Composition of Animal Source Foods
TLDR
This review presents examples of freely available databases (without obligatory registration) listing major groups of bioactive components, including nucleic acids, proteins, peptides, carbohydrates, lipids, and low-molecular-weight compounds.Abstract:
Bioinformatics and cheminformatics tools such as databases play an increasingly important role in modern science. They are commonly used in biological and medical sciences and they have many applications in food science. Databases listing biologically active compounds contribute to the design of functional foods and nutraceuticals. Databases of toxic or allergenic compounds are useful for food safety evaluations. This review presents examples of freely available databases (without obligatory registration) listing major groups of bioactive components. The main categories of compounds annotated in online databases include nucleic acids, proteins, peptides, carbohydrates, lipids, and low-molecular-weight compounds. Other categories of database entries are also discussed, including enzymes, allergens and their epitopes, flavor-enhancing compounds, as well as toxic substances. The last section of the review focuses on metabases, which are Web sites that create access to multiple databases.read more
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Chemometrics and cheminformatics in the analysis of biologically active peptides from food sources
TL;DR: An overview of the most popular chemometric/cheminformatic methods used to analyze the food-derived bioactive peptides, including artificial neural networks, principal component analysis, partial least squares and quantitative structure–activity relationship approaches are presented.
Journal ArticleDOI
Angiotensin I-converting enzyme (ACE) inhibitory activity and ACE inhibitory peptides of salmon (Salmo salar) protein hydrolysates obtained by human and porcine gastrointestinal enzymes.
TL;DR: In this paper, a two-step ex vivo and in vitro model digestion was performed to simulate the human digestion process, and it was shown that salmon proteins were degraded more efficiently by porcine enzymes than by human gastrointestinal juices and sarcoplasmic proteins were digested/hydrolyzed more easily than myofibrillar proteins.
Journal ArticleDOI
Understanding the nature of bitter-taste di- and tripeptides derived from food proteins based on chemometric analysis
TL;DR: The bitterness of a peptide resulting from the presence of specific residues in its sequence, which represent different physicochemical properties may contribute to extending the knowledge about their taste-forming role in food systems.
Journal ArticleDOI
Literature review in support of adjuvanticity/immunogenicity assessment of proteins
Journal ArticleDOI
Properties of bovine colostrum and the possibilities of use
Sara Dzik,Bartosz Miciński,Indira Aitzhanova,Jan Miciński,Janina Pogorzelska,Aripzhan Beisenov,Ireneusz M. Kowalski +6 more
TL;DR: The interest in questioned substance is rising due to vast scientific and clinical research underlining the significance of colostrum in feeding of human beings and scientists predict that products based on colostrums may play a significant role on the functional products market in the future.
References
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