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Full-Text Articles in Food Chemistry
Effect Of Soyasaponin Fractions On Human Colon Cancer Cells, Joseph Tyler Salyer
Effect Of Soyasaponin Fractions On Human Colon Cancer Cells, Joseph Tyler Salyer
Graduate Theses and Dissertations
Group B saponins, the predominant form of saponins in heat-treated soy products, have been shown to possess hypocholesterolemic, antimutagenic, and anticarcinogenic properties. Previous studies have evaluated crude mixtures of soyasaponins, but studies evaluating a single purified soyasaponin as an anticarcinogenic agent are limited. The goal of this study is to examine the effects of purified soyasaponins I and III as well as their aglycone form, soyasapogenol B, as anticarcinogenic agents on the human colon adenocarcinoma cell line Caco-2. Experiments were conducted to determine the effects of purified soyasaponins on cell proliferation, Protein Kinase C (PKC) activity, and cell morphology in …
Effect Of Nutrient Supplements On Cucumber Fermentation By Lactic Acid Bacteria, Shruti Tripuraneni
Effect Of Nutrient Supplements On Cucumber Fermentation By Lactic Acid Bacteria, Shruti Tripuraneni
Graduate Theses and Dissertations
Lactic acid bacteria (LAB) are important industrial microorganisms involved in fermentation of food and beverage products. The strict fermentative growth of LAB has complex requirements of various nutrients including amino acids, vitamins and minerals. Information about the effect of these nutrients on the growth of LAB in cucumber fermentation is not readily available. It is evident, from previous research that certain nutrients like; leucine, isoleucine, tryptophan, valine, biotin, nicotinic acid, pantothenic acid, riboflavin, manganese and magnesium are beneficial for LAB growth, but are not provided in sufficient quantities by the cucumber in the brine. The objective of this study was …
Stability And Sensory Properties Of Rice Bran Peptide Fraction Incorporated Orange Juice, Mirna Georges Khairallah
Stability And Sensory Properties Of Rice Bran Peptide Fraction Incorporated Orange Juice, Mirna Georges Khairallah
Graduate Theses and Dissertations
Functional foods offer consumers added benefits beyond the sole nutritional content of the food. Food companies are aggressively seeking new and cheaper sources of functional ingredients. Kannan et al. (2008) characterized anticancer peptides and peptide fraction from rice bran. However, information about their application and stability in food is lacking. In this study the stability of the peptide fraction in water at pH 7.2, at pH 3.5, and in orange juice was studied. The effect of the addition of the peptide fraction on the quality parameters of orange juice including sensory was also assessed. The results showed that the peptide …