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Journal articles on the topic 'Proteins in human nutrition'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2024

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1

Salter, A. "45. Alternative proteins for animal and human nutrition." Animal - science proceedings 13, no. 1 (April 2022): 31–32. http://dx.doi.org/10.1016/j.anscip.2022.03.046.

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Ajomiwe, Nneka, Mike Boland, Suphat Phongthai, Manisha Bagiyal, Jaspreet Singh, and Lovedeep Kaur. "Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health." Foods 13, no. 11 (June 5, 2024): 1771. http://dx.doi.org/10.3390/foods13111771.

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This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional differences from animal proteins. Animal proteins are generally highly digestible and nutritionally superior to plant proteins, with higher amino acid bioavailability. Alternative protein sources are also processed in different ways, which can alter their structure and

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Lugonja, Nikoleta, Vesna Marinkovic, Biljana Milicic, Jelena Avdalovic, Miroslav Vrvic, and Snezana Spasic. "Effect of storage process on nutritive properties of preterm human milk." Chemical Industry and Chemical Engineering Quarterly, no. 00 (2022): 21. http://dx.doi.org/10.2298/ciceq220117021l.

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Freeze storage and pasteurization of human milk are common treatments in milk banks. Thermal treatment changes the quality of milk for preterm infants? nutrition, and the aim of this paper was to examine the nutritional profile and antioxidant potential of preterm human milk after storage and pasteurization, and also after supplementation with fortifier. The effects of storage processes were estimated on mature preterm milk of 30 breastfeeding women. Total proteins, lipids and lactose were determined after thermal processing and supplementation of mature preterm milk with fortifier. The antiox

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Luthar, Zlata, Aleksandra Golob, Mateja Germ, Blanka Vombergar, and Ivan Kreft. "Tartary Buckwheat in Human Nutrition." Plants 10, no. 4 (April 5, 2021): 700. http://dx.doi.org/10.3390/plants10040700.

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Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain areas of western China, and it is mainly cultivated in China, Bhutan, northern India, Nepal, and central Europe. Tartary buckwheat shows greater cold resistance than common buckwheat, and has traits for drought tolerance. Buckwheat can provide health benefits due to its contents of resistant starch, mineral elements, proteins, and in particular, phenolic substances, which prevent the effects of several chronic human diseases, including hypertension, obesity, cardiovascular diseases, and gallstone formation. The contents of

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Vitkova, Tsvetelina, Rositsa Enikova, Milena Karcheva, and Plamen Saraliev. "EGGS IN THE HUMAN DIET - FACTS AND CHALLENGES." Journal of IMAB - Annual Proceeding (Scientific Papers) 30, no. 1 (January 18, 2024): 5314–22. http://dx.doi.org/10.5272/jimab.2024301.5314.

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Eggs are a good source of balanced nutritional and biologically active substances - proteins, lipids, some irreplaceable nutritional components such as amino acids, polyunsaturated fatty acids, vitamins, macro- and microelements, etc. It is identified as the cheapest animal source of proteins, lipids, vitamins A, B12, riboflavin, choline, iron, zinc, phosphorus and calcium. At the same time, the dangers to human health that eggs can carry are also taken into account. Material/Methods: The literature used is based on databases PubMed, Embase and as well as data from own studies. Review Results:

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Brestenský, Matej, Soňa Nitrayová, Peter Patráš, and Jozef Nitray. "Dietary Requirements for Proteins and Amino Acids in Human Nutrition." Current Nutrition & Food Science 15, no. 7 (November 12, 2019): 638–45. http://dx.doi.org/10.2174/1573401314666180507123506.

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Background: An optimal dietary Amino Acid (AA) intake is necessary for the growth of body proteins. A new method for protein quality evaluation called Digestible Indispensable AA Score (DIAAS) was established. Despite that the information about dietary AA requirements are available for different stages of life, in practical conditions, most people deal only with the dietary proteins, if ever. Objective: The aim of this mini-review was to analyze the protein quality of protein sources by DIAAS and to find AA and protein dietary requirements in human nutrition. Methods: A literature research was

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Vargas-Bello-Pérez, Einar, Roberto I. Márquez-Hernández, and Lorenzo E. Hernández-Castellano. "Bioactive peptides from milk: animal determinants and their implications in human health." Journal of Dairy Research 86, no. 2 (May 2019): 136–44. http://dx.doi.org/10.1017/s0022029919000384.

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AbstractMilk is an important protein source in human diets, providing around 32 g protein/l (for bovine milk, which constitutes some 85% of global consumption). The most abundant milk proteins are α-lactalbumin, β-lactoglobulin, αs-casein, β-casein, and κ-casein. Besides their nutritional value, milk proteins play a crucial role in the processing properties of milk, such as solubility, water bonding, heat stability, renneting and foaming, among others. In addition, and most importantly for this review, these proteins are the main source of bioactive components in milk. Due to the wide range of

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Amarowicz, Ryszard. "Legume Seeds as an Important Component of Human Diet." Foods 9, no. 12 (December 7, 2020): 1812. http://dx.doi.org/10.3390/foods9121812.

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Lönnerdal, Bo. "Nutritional and physiologic significance of human milk proteins." American Journal of Clinical Nutrition 77, no. 6 (June 1, 2003): 1537S—1543S. http://dx.doi.org/10.1093/ajcn/77.6.1537s.

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10

NASALEAN, Alina, Laurentiu OGNEAN, Sergiu MUNTEAN, Stefana BALICI, and Horea MATEI. "Comparative Analysis of Electrophoretic Profile of Major Proteins of Milk from Alpine and Carpathian Goats." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine 74, no. 1 (May 18, 2017): 20. http://dx.doi.org/10.15835/buasvmcn-vm:12447.

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The milkâ€™s proteins provide nutritional and biologically active values, essential in human and animal nutrition. In the case of goat milk, the proteinsâ€™ concentration and quality represent basic indices for the evaluation of the nutritional and biologically active values. The proposal is to comparatively analyse the protein profile of milk. The milk was collected from two different breeds: French Alpine and Romanian Carpathian. During March and April 2016 there were collected samples of raw milk in hygienic and sanitation conditions. There were two lots: first lot has 10 Carpathian goats a

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Young, V. R., and P. L. Pellett. "Plant proteins in relation to human protein and amino acid nutrition." American Journal of Clinical Nutrition 59, no. 5 (May 1, 1994): 1203S—1212S. http://dx.doi.org/10.1093/ajcn/59.5.1203s.

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12

Anastasova, Liljana, Tanja Petreska Ivanovska, Rumenka Petkovska, and Lidija Petrusevska-Tozi. "Concepts, benefits and perspectives of functional dairy food products." Macedonian Pharmaceutical Bulletin 64, no. 02 (2019): 73–83. http://dx.doi.org/10.33320/maced.pharm.bull.2018.64.02.008.

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The rising awareness of the consumers towards the health benefits of food has resulted in the development of the so-called functional foods. These added value products which refer to prevention and/or therapeutic effects of food beyond its nutritional value, are especially useful for health improvement and reduction of medical care costs. The combination between health and nutrition and its potential to improve the quality of life has become one of the key attention points of consumers who are aware of and are seeking nutritional solutions to their health concerns. Milk and dairy products have

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Mohanty, Bimal, Arabinda Mahanty, Satabdi Ganguly, T. V. Sankar, Kajal Chakraborty, Anandan Rangasamy, Baidyanath Paul, et al. "Amino Acid Compositions of 27 Food Fishes and Their Importance in Clinical Nutrition." Journal of Amino Acids 2014 (October 14, 2014): 1–7. http://dx.doi.org/10.1155/2014/269797.

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Proteins and amino acids are important biomolecules which regulate key metabolic pathways and serve as precursors for synthesis of biologically important substances; moreover, amino acids are building blocks of proteins. Fish is an important dietary source of quality animal proteins and amino acids and play important role in human nutrition. In the present investigation, crude protein content and amino acid compositions of important food fishes from different habitats have been studied. Crude protein content was determined by Kjeldahl method and amino acid composition was analyzed by high perf

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Lönnerdal, Bo. "Expression of Human Milk Proteins in Plants." Journal of the American College of Nutrition 21, sup3 (June 2002): 218S—221S. http://dx.doi.org/10.1080/07315724.2002.10719269.

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R, Augustine, and D. Kalyansundaram. "Agronomic biofortification through micronutrient management in maize: A review." Journal of Applied and Natural Science 12, no. 3 (September 12, 2020): 430–37. http://dx.doi.org/10.31018/jans.v12i3.2356.

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Most of the health components based foods are boosted by the application of mineral nutrients. Since post green revolution, farmers fertilize the crop for optimum to higher yields which are often overlooked. In addition to higher yield, plant nutrition also affects other human nutritional needs like proteins, oils, vitamins and minerals. Trace elements necessary to human nutrition can be optimized by applying to food crops. Due to various factors like temperature, climate, time of applications, crop adaptability, etc., some nutrients have their own restrictions, and few micronutrients are bene

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Gelencsér, É. "Novel research strategy for safe use of legume proteins in human nutrition." Acta Alimentaria 38, Supplement-1 (November 1, 2009): 61–70. http://dx.doi.org/10.1556/aalim.38.suppl.4.

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Earlier studies on protein antinutrients and allergens naturally present in legume seeds have shown that these compounds are responsible for the impaired performance of experimental animals when exposed for a long term. These reactions were characterized by lowered nutritional performance, reduced growth, pure digestion and absorption, changes in gut motility, structural damage in small intestine and diarrhoea. A lot of efforts were made for gathering data on heat stability and resistance to chemical or enzyme treatments of these compounds to reduce or eliminate these harmful effects.A novel r

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Day, Li. "Proteins from land plants – Potential resources for human nutrition and food security." Trends in Food Science & Technology 32, no. 1 (July 2013): 25–42. http://dx.doi.org/10.1016/j.tifs.2013.05.005.

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18

Lönnerdal, Bo. "Bioactive Proteins in Human Milk: Health, Nutrition, and Implications for Infant Formulas." Journal of Pediatrics 173 (June 2016): S4—S9. http://dx.doi.org/10.1016/j.jpeds.2016.02.070.

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Thiviya, Punniamoorthy, Ashoka Gamage, Nalin Suranjith Gama-Arachchige, Othmane Merah, and Terrence Madhujith. "Seaweeds as a Source of Functional Proteins." Phycology 2, no. 2 (May 11, 2022): 216–43. http://dx.doi.org/10.3390/phycology2020012.

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Protein is one of the major macronutrients essential in human nutrition. Protein sources especially animal sourced proteins are expensive, thus much work has been carried out to explore alternative protein sources. Seaweeds, or macroalgae, are emerging as one of the alternative protein sources. They are rich in protein with an excellent amino acid profile comparable to the other conventional protein sources. Seaweed protein contains bioactive components, such as free amino acids, peptides, lectins, and phycobiliproteins, including phycoerythrin and phycocyanin, among others. Seaweed proteins h

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Kim, Ki-Uk, Wan-Hoon Kim, Chi Hwan Jeong, Dae Yong Yi, and Hyeyoung Min. "More than Nutrition: Therapeutic Potential of Breast Milk-Derived Exosomes in Cancer." International Journal of Molecular Sciences 21, no. 19 (October 3, 2020): 7327. http://dx.doi.org/10.3390/ijms21197327.

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Human breast milk (HBM) is an irreplaceable source of nutrition for early infant growth and development. Breast-fed children are known to have a low prevalence and reduced risk of various diseases, such as necrotizing enterocolitis, gastroenteritis, acute lymphocytic leukemia, and acute myeloid leukemia. In recent years, HBM has been found to contain a microbiome, extracellular vesicles or exosomes, and microRNAs, as well as nutritional components and non-nutritional proteins, including immunoregulatory proteins, hormones, and growth factors. Especially, the milk-derived exosomes exert various

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Kunz, Clemens, Silvia Rudloff, Kai Gundlach, Frank Schuler, and Heinz Egge. "Glycosylphosphatidylinositol-Anchored Proteins in Human and Pig’s Milk." Annals of Nutrition and Metabolism 42, no. 4 (1998): 189–94. http://dx.doi.org/10.1159/000012732.

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Lönnerdal, B., C. L. Keen, and L. S. Hurley. "Manganese binding proteins in human and cow's milk." American Journal of Clinical Nutrition 41, no. 3 (March 1, 1985): 550–59. http://dx.doi.org/10.1093/ajcn/41.3.550.

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Lönnerdal, B. "Biochemistry and physiological function of human milk proteins." American Journal of Clinical Nutrition 42, no. 6 (December 1, 1985): 1299–317. http://dx.doi.org/10.1093/ajcn/42.6.1299.

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Messia, Maria Cristina, Francesca Cuomo, Luisa Falasca, Maria Carmela Trivisonno, Elisa De Arcangelis, and Emanuele Marconi. "Nutritional and Technological Quality of High Protein Pasta." Foods 10, no. 3 (March 11, 2021): 589. http://dx.doi.org/10.3390/foods10030589.

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Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins. In order to obtain pasta with high nutritional protein value and with excellent cooking properties, various recipes have been formulated with different percentages of semolina and unconventional high-protein raw m

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Mwangi, Martin N., Dennis G. A. B. Oonincx, Tim Stouten, Margot Veenenbos, Alida Melse-Boonstra, Marcel Dicke, and Joop J. A. van Loon. "Insects as sources of iron and zinc in human nutrition." Nutrition Research Reviews 31, no. 2 (July 23, 2018): 248–55. http://dx.doi.org/10.1017/s0954422418000094.

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AbstractDietary deficiencies in Fe and Zn are globally widespread, causing serious health problems such as anaemia, poor pregnancy outcomes, increased risk of morbidity and mortality, stunted growth and impaired physical and cognitive development. Edible insects, of which a diversity of over 2000 species is available, are dietary components for about 2 billion individuals and are a valuable source of animal protein. In the present paper, we review the available information on Fe and Zn in edible insects and their potential as a source of these micronutrients for the rapidly growing human popul

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Yusupova, D. R., A. А. Nazmiyeva, and T. Yu Gumerov. "Quality assessment of cheese products." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 8 (August 1, 2020): 47–50. http://dx.doi.org/10.33920/igt-01-2008-07.

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Rational nutrition is an essential component of a healthy lifestyle. Nutrition supports the most important function of the human body supplying it with the energy required for human processes. Cell and tissue also renew by ingestion of «plastic» substances: proteins, fats, carbohydrates, vitamins and mineral salts. To maintain the normal course of energy, plastic and catalytic processes, the body requires a certain amount of various nutrients. The nature of nutrition determines the body metabolism, the structure and functions of cells, tissues and organs.

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Djuragic, O., S. Rakita, and D. Dragojlovic. "The possibilities of alternative protein use in animal nutrition." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012026. http://dx.doi.org/10.1088/1755-1315/854/1/012026.

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Abstract The Food and Agriculture Organization (FAO) predicts there will not be enough food for human and animal nutrition until 2050. Global demand for animal protein for human consumption is increasing, and this consequently increases the price of these ingredients. This will open several challenges to provide enough animal feed. In the European Union, the use of processed animal proteins in pig and poultry diets is prohibited due to the bovine spongiform encephalopathy (BSE) legislation, while globally, the land availability for soy cultivation is limited. The European food market is depend

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Taylor, Billy Jay, Sara Calder, Isabella G. Shawe, Claudia Islas, Karen J. Richey, and Kevin N. Foster. "521 Assessing the Utility of Visceral Proteins as Markers of Nutrition." Journal of Burn Care & Research 45, Supplement_1 (April 17, 2024): 126. http://dx.doi.org/10.1093/jbcr/irae036.156.

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Abstract Introduction Burn injury leads to a profound catabolic state requiring aggressive nutritional support to facilitate healing, homeostasis, rehabilitation and to decrease infections. However, monitoring efficacy of nutritional support is difficult. Following the serum levels of visceral proteins is common practice, but recent studies have questioned the value of these tests in evaluating nutritional status. The purpose of this study was to examine the utility of visceral proteins as a measure of nutritional assessment and intervention. Methods This was a retrospective chart review of ad

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Sklan, D., S. Trifon, O. Kedar, N. Vaisman, and Y. Berner. "Retinoid metabolism in human leucocytes." British Journal of Nutrition 73, no. 6 (June 1995): 889–95. http://dx.doi.org/10.1079/bjn19950094.

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Leucocytes from subjects from 0 to 80 years old were separated into mononuclear and granulocyte fractions and the retinoids and retinoid-binding fractions were examined. Both leucocyte ractions were found to contain retinol, retinoic acid and an additional retinoid; retinoic acid Comprised 40% of retinoids in some samples. The protein fractions containing retinoids included a 200 k Da protein and several 14–18 k Da proteins. Plasma concentrations of retinol changed little with increasing age. In contrast, leucocyte concentrations of retinoids and retinoid-binding proteins increased quadratical

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Solomon, A. "Functional foods are essential components of nutrition." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 25, no. 100 (November 6, 2023): 35–42. http://dx.doi.org/10.32718/nvlvet-f10006.

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The most common category of functional nutrition is fermented milk products, which normalize the intestinal microflora and increase the immune status of the human body. Fermented milk products are characterized by high biological and nutritional values. This means a high degree of balance in the amino acid composition of milk proteins, compared to the so-called ideal food protein, the amino acid composition of which meets the needs of the human body. In addition, the proteins of fermented milk products are well digested by proteolytic enzymes of the gastrointestinal tract. The main casein prot

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Wada, Yasuaki, and Bo Lönnerdal. "Bioactive peptides derived from human milk proteins: an update." Current Opinion in Clinical Nutrition & Metabolic Care 23, no. 3 (May 2020): 217–22. http://dx.doi.org/10.1097/mco.0000000000000642.

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Lönnerdal, B. "Recombinant human milk proteins - an opportunity and a challenge." American Journal of Clinical Nutrition 63, no. 4 (April 1, 1996): 622S—626S. http://dx.doi.org/10.1093/ajcn/63.4.622.

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Davies, Robert W., and Philip M. Jakeman. "Separating the Wheat from the Chaff: Nutritional Value of Plant Proteins and Their Potential Contribution to Human Health." Nutrients 12, no. 8 (August 12, 2020): 2410. http://dx.doi.org/10.3390/nu12082410.

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The quality and nutritional value of dietary proteins are determined by the quantity, digestibility and bioavailability of essential amino acids (EAA), which play a critical role in human growth, longevity and metabolic health. Plant-source protein is often deficient in one or more EAAs (e.g., branched-chain amino acids, lysine, methionine and/or tryptophan) and, in its natural form, is less digestible than animal-source protein. Nevertheless, dietary intake of plant-source protein has been promoted because of its potential health benefits, lower cost of production and lower environmental impa

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Daniel, H. "Genomics and proteomics: importance for the future of nutrition research." British Journal of Nutrition 87, S2 (May 2002): S305—S311. http://dx.doi.org/10.1079/bjn/2002554.

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A huge number of genes within the human genome code for proteins that mediate and/or control nutritional processes. Although a large body of information on the number of genes, on chromosomal localisation, gene structure and function has been gathered, we are far from understanding the orchestrated way of how they make metabolism. Nevertheless, based on the genetic information emerging on a daily basis, we are offered fantastic new tools that allow us new insights into the molecular basis of human metabolism under normal as well as pathophysiological conditions. Recent technological advancemen

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Derdak, Reda, Souraya Sakoui, Oana Lelia Pop, Carmen Ioana Muresan, Dan Cristian Vodnar, Boutaina Addoum, Romana Vulturar, et al. "Insights on Health and Food Applications of Equus asinus (Donkey) Milk Bioactive Proteins and Peptides—An Overview." Foods 9, no. 9 (September 15, 2020): 1302. http://dx.doi.org/10.3390/foods9091302.

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Due to its similarity with human milk and its low allergenic properties, donkey milk has long been used as an alternative for infants and patients with cow’s milk protein allergy (CMPA). In addition, this milk is attracting growing interest in human nutrition because of presumed health benefits. It has antioxidant, antimicrobial, antitumoral, antiproliferative and antidiabetic activity. In addition, it stimulates the immune system, regulates the gastrointestinal flora, and prevents inflammatory diseases. Although all donkey milk components can contribute to functional and nutritional effects,

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Xiao, Suhong, Ying-Sheng Tang, Rehana A. Khan, Yonghua Zhang, Praveen Kusumanchi, Sally P. Stabler, Hiremagalur N. Jayaram, and Aśok C. Antony. "Influence of Physiologic Folate Deficiency on Human Papillomavirus Type 16 (HPV16)-harboring Human Keratinocytes in Vitro and in Vivo." Journal of Biological Chemistry 287, no. 15 (February 17, 2012): 12559–77. http://dx.doi.org/10.1074/jbc.m111.317040.

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Although HPV16 transforms infected epithelial tissues to cancer in the presence of several co-factors, there is insufficient molecular evidence that poor nutrition has any such role. Because physiological folate deficiency led to the intracellular homocysteinylation of heterogeneous nuclear ribonucleoprotein E1 (hnRNP-E1) and activated a nutrition-sensitive (homocysteine-responsive) posttranscriptional RNA operon that included interaction with HPV16 L2 mRNA, we investigated the functional consequences of folate deficiency on HPV16 in immortalized HPV16-harboring human (BC-1-Ep/SL) keratinocyte

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Goonatilleke, Elisha, Jincui Huang, Gege Xu, Lauren Wu, Jennifer T. Smilowitz, J. Bruce German, and Carlito B. Lebrilla. "Human Milk Proteins and Their Glycosylation Exhibit Quantitative Dynamic Variations during Lactation." Journal of Nutrition 149, no. 8 (May 16, 2019): 1317–25. http://dx.doi.org/10.1093/jn/nxz086.

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ABSTRACTBackgroundProteins in human milk are essential and known to support the growth, development, protection, and health of the newborn. These proteins are highly modified by glycans that are currently being recognized as vital to protein structure, stability, function, and health of the intestinal mucosa. Although milk proteins have been studied, the quantitative changes in milk proteins and their respective site-specific glycosylation are unknown.ObjectiveThis study expanded the analytical tools for milk proteins and their site-specific glycosylation and applied these tools to a large coh

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BARTKOWICZ, JOANNA. "EDIBLE INSECTS AS A SOURCE OF NUTRIENTS THE HUMAN NUTRITION." sj-economics scientific journal 30, no. 3 (September 30, 2018): 23–35. http://dx.doi.org/10.58246/sjeconomics.v30i3.83.

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The aim of the study is to analyze the state of knowledge about the nutrient content of edible insects and utilization for human consumption of the West. The article uses the latest reports published in scientific journals in the world. The paper presents the content of nutrients (proteins, lipids, vitamins, carbohydrates, minerals, fiber) in the analyzed edible insects. The results show a huge potential of edible insects. For many population of the world edible insects ate the primary source of nutrients and is not due to a lack of other food but because of the special taste and are treated a

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Santos, Tiago, Catarina Marinho, Michael Freitas, Hugo M. Santos, David Oppolzer, Ana Barros, Valdemar Carnide, and Gilberto Igrejas. "Unravelling the nutriproteomics of chickpea (Cicer arietinum) seeds." Crop and Pasture Science 68, no. 11 (2017): 1041. http://dx.doi.org/10.1071/cp17307.

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Chickpea (Cicer arietinum L.) is an essential grain for human consumption owing to its high protein content, nutritional quality and energy-efficient production. The aim of this study was to compare the protein extracts of 24 chickpea genotypes by biochemically characterising the storage proteins. The storage protein content was characterised by protein separation with polyacrylamide gel electrophoresis and visualisation of the banding patterns, which revealed considerable genetic variability within and between genotypes in this chickpea collection. High performance liquid chromatography showe

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Irving, C. S., E. W. Malphus, M. R. Thomas, L. Marks, and P. D. Klein. "Infused and ingested labeled lysines: appearance in human-milk proteins." American Journal of Clinical Nutrition 47, no. 1 (January 1, 1988): 49–52. http://dx.doi.org/10.1093/ajcn/47.1.49.

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Dale, Hanna Fjeldheim, Lise Madsen, and Gülen Arslan Lied. "Fish–derived proteins and their potential to improve human health." Nutrition Reviews 77, no. 8 (May 24, 2019): 572–83. http://dx.doi.org/10.1093/nutrit/nuz016.

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Abstract Emerging evidence from studies evaluating the effect of lean fish consumption in humans suggests that proteins from fish have several beneficial metabolic effects. Rest, or waste, material from the fishing industry contains high-quality proteins, and utilization of this material offers novel possibilities for the development of protein-containing products that might be beneficial for human consumption. Fish-derived peptides containing bioactive amino acid sequences suggested to beneficially influence pathways involved in body composition, hypertension, lipid profile, and regulation of

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Runthala, Ashish, Mustapha Mbye, Mutamed Ayyash, Yajun Xu, and Afaf Kamal-Eldin. "Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk." Molecules 28, no. 5 (February 21, 2023): 2023. http://dx.doi.org/10.3390/molecules28052023.

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The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large colloidal particles, called casein micelles. Caseins and their micelles have received great scientific interest, but their versatility and role in the functional and nutritional properties of milk from different animal species are not fully understood. Caseins belong to a class of proteins that exhibit open and flexible conformations. Here, we discuss t

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Samiec, M., and M. Skrzyszowska. "Transgenic mammalian species, generated by somatic cell cloning, in biomedicine, biopharmaceutical industry and human nutrition/dietetics - recent achievements." Polish Journal of Veterinary Sciences 14, no. 2 (May 1, 2011): 317–28. http://dx.doi.org/10.2478/v10181-011-0050-7.

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Transgenic mammalian species, generated by somatic cell cloning, in biomedicine, biopharmaceutical industry and human nutrition/dietetics - recent achievements Somatic cell cloning technology in mammals promotes the multiplication of productively-valuable genetically engineered individuals, and consequently allows also for standardization of transgenic farm animal-derived products, which, in the context of market requirements, will have growing significance. Gene farming is one of the most promising areas in modern biotechnology. The use of live bioreactors for the expression of human genes in

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Young, Vernon R., and Antoine E. El-Khoury. "Human Amino Acid Requirements: A Re-Evaluation." Food and Nutrition Bulletin 17, no. 3 (September 1996): 1–15. http://dx.doi.org/10.1177/156482659601700303.

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The most recent internationally stated estimates of the amino acid requirements in adult humans are those given in the 1985 report of the Joint FAO/WHO/UNU Expert Consultation on Energy and Protein Requirements. In this review we present, in brief a number of scientific concerns and problems that lead us to conclude that these current recommendations for amino acid requirements are not valid and that the appropriate values are likely to be considerably higher. Following a short review of the C-labelled amino acid tracer studies carried out at the Massachusetts of Technology (MIT) and designed

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Silva, Roberta Claro da, Heather L. Colleran, and Salam A. Ibrahim. "Milk fat globule membrane in infant nutrition: a dairy industry perspective." Journal of Dairy Research 88, no. 1 (February 2021): 105–16. http://dx.doi.org/10.1017/s0022029921000224.

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AbstractThis review provides an overview of the composition, structure, and biological activities of milk fat globule membrane (MFGM) compounds with focus on the future application of this compound as a food ingredient. MFGM is a particular component of mammalian milks and is comprised of a tri-layer of polar lipids, glycolipids and proteins. In recent years, MFGM has been extensively studied for the purpose of enhancing the efficacy of infant nutrition formula. For example, infant formulas supplemented with bovine MFGM have shown promising results with regard to neurodevelopment and defense a

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Pratelli, Giovanni, Bartolo Tamburini, Giusto Davide Badami, Marianna Lo Pizzo, Anna De Blasio, Daniela Carlisi, and Diana Di Liberto. "Cow’s Milk: A Benefit for Human Health? Omics Tools and Precision Nutrition for Lactose Intolerance Management." Nutrients 16, no. 2 (January 22, 2024): 320. http://dx.doi.org/10.3390/nu16020320.

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Cow’s milk (CM) is a healthy food consumed worldwide by individuals of all ages. Unfortunately, “lactase-deficient” individuals cannot digest milk’s main carbohydrate, lactose, depriving themselves of highly beneficial milk proteins like casein, lactoalbumin, and lactoglobulin due to lactose intolerance (LI), while other individuals develop allergies specifically against these proteins (CMPA). The management of these conditions differs, and an inappropriate diagnosis or treatment may have significant implications for the patients, especially if they are infants or very young children, resultin

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Montagne, Paul, Marie Louise Cuillière, Claire Molé, Marie Christine Béné, and Gilbert Faure. "Immunological and Nutritional Composition of Human Milk in Relation to Prematurity and Mothers' Parity During the First 2 Weeks of Lactation." Journal of Pediatric Gastroenterology and Nutrition 29, no. 1 (July 1999): 75–80. http://dx.doi.org/10.1002/j.1536-4801.1999.tb02365.x.

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ABSTRACTBackground:To investigate the effect of prematurity and parity on the dynamics of the major immunologic and nutritional proteins of human milk over the first 2 weeks of lactation.Methods:Microparticle‐enhanced nephelometric immunoassays were developed for the quantification of α‐lactalbumin, β‐casein, serum albumin, lactoferrin, and lysozyme in human milk. These components, immunoglobulin A, and total proteins were assayed in 368 individual samples collected from 74 mothers.Results:The dynamics of the major immunologic and nutritional proteins in early lactation presented similar patte

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Mountzouris, Konstantinos C., Anne L. McCartney, and Glenn R. Gibson. "Intestinal microflora of human infants and current trends for its nutritional modulation." British Journal of Nutrition 87, no. 5 (May 2002): 405–20. http://dx.doi.org/10.1079/bjn2002563.

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Diet, among other environmental and genetic factors, is currently recognised to have an important role in health and disease. There is increasing evidence that the human colonic microbiota can contribute positively towards host nutrition and health. As such, dietary modulation has been proposed as important for improved gut health, especially during the highly sensitive stage of infancy. Differences in gut microflora composition and incidence of infection occur between breast- and formula-fed infants. Human milk components that cannot be duplicated in infant formulae could possibly account for

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Blakeborough, Peter, Michael I. Gurr, and Dallyn N. Salter. "Digestion of the zinc in human milk, cow's milk and a commercial babyfood: some implications for human infant nutrition." British Journal of Nutrition 55, no. 2 (March 1986): 209–17. http://dx.doi.org/10.1079/bjn19860027.

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1. The digestion of zinc present in human milk, cow's milk and a commercial babyfood was compared, using the piglet as a model for the human infant.2. In piglets given human milk the pH of stomach contents was approximately 1 and 0.4 units lower than that of animals given respectively cow's milk and babyfood. The pH values of intestinal contents were approximately neutral and did not vary with the type of feed.3. Hard casein curds were present throughout the stomachs and small intestines of animals fed on cow's milk or babyfood and between 55 and 70% Zn in these digesta samples were recovered

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Bhat, Z. F., Sunil Kumar, and Hina Fayaz Bhat. "Bioactive peptides from egg: a review." Nutrition & Food Science 45, no. 2 (March 9, 2015): 190–212. http://dx.doi.org/10.1108/nfs-10-2014-0088.

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Purpose – The aim of the article was to focus on various peptides identified in the egg and their probable application as novel ingredients in the development of functional food products. Bioactive peptides of egg origin have attracted increasing interest as one of the prominent candidates for development of various health-promoting functional and designer foods. Design/methodology/approach – Traditionally known as a source of highly valuable proteins in human nutrition, eggs are nowadays also considered as an important source of many bioactive peptides which may find wide application in medic

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