Search results for "Protein quality"
showing 10 items of 11 documents
Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nu…
1999
The nutritional value of milk can be negatively affected by thermal treatments. The quality of the proteins can be modified as a consequence of a set of reactions, the most important of which are the interactions between protein and carbohydrates, also known as Maillard reactions. These reactions can also occur when the storage conditions of moisture and temperature are unfavorable. The differ ent thermal treatments involved in processing milk (pasteurization, sterilization, drying, etc.) lead to different steps of the Maillard reaction and therefore to the formation of different compounds that can be useful as chemical markers of milk alteration, or more exactly of protein alteration. Est…
Effects of quality and quantity of protein intake for type 2 Diabetes Mellitus prevention and metabolic control
2020
Purpose of Review: The aim of this review is to evaluate the ideal protein quality and quantity and the dietary composition for the prevention and metabolic control of type 2 diabetes mellitus (T2DM). Introduction: Although some reviews demonstrate the advantages of a diet with a higher protein intake, other reviews have observed that a diet high in carbohydrates, with low-glycaemic index carbohydrates and good fibre intake, is equally effective in improving insulin sensitivity. Methods: Over 2831 articles were screened, and 24 from the last 5 years were analysed and summarised for this review, using the protein, diabetes and insulin glucose metabolic keywords in Pubmed in June 2019. Result…
The Role of the Multifunctional BAG3 Protein in Cellular Protein Quality Control and in Disease
2017
In neurons, but also in all other cells the complex proteostasis network is monitored and tightly regulated by the cellular protein quality control (PQC) system. Beyond folding of newly synthesized polypeptides and their refolding upon misfolding the PQC also manages the disposal of aberrant proteins either by the ubiquitin-proteasome machinery or by the autophagic-lysosomal system. Aggregated proteins are primarily degraded by a process termed selective macroautophagy (or aggrephagy). One such recently discovered selective macroautophagy pathway is mediated by the multifunctional HSP70 co-chaperone BAG3 (BCL-2-associated athanogene 3). Under acute stress and during cellular aging, BAG3 in …
Simultaneous analysis of lysine, Nɛ-carboxymethyllysine and lysinoalanine from proteins
2007
Protein quality was assayed by simultaneous measurement of lysine (Lys), carboxymethyllysine (CML) and lysinoalanine (LAL). GC-FID analysis of N-tert-butyl dimethylsilyl (tBDMSi) derivatives of these amino acids was undertaken. tBDMSi derivates were separated on a CP-SIL 5CB commercially fused silica capillary column (25 m × 0.25 mm i.d., 0.25 μm film thickness) employing a thermal gradient programmed from 200 to 300 °C. The identity of tBDMSi derivatives of Lys, CML and LAL was established by GC–MS while FID detection was employed for quantification. Analytical parameters such as linearity (lysine 350–4200 μM, LAL 3–81 μM, CML 16–172 μM), precision (1–13% variation coefficients), accuracy …
Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in…
2019
International audience; Food formulation and process conditions can indirectly influence AA digestibility and bioavailability. Here we investigated the effects of formulation and process conditions used in the manufacture of novel blended dairy gels (called "mixed gels" here) containing fava bean (Vicia faba) globular proteins on both protein composition and metabolism when given to young rats. Three mixed dairy gels containing casein micelles and fava bean proteins were produced either by chemical acidification (A) with glucono-δ-lactone (GDL) or by lactic acid fermentation. Fermented gels containing casein and fava bean proteins were produced without (F) or with (FW) whey proteins. The AA…
How neutron scattering experiments can target the behavior of milk proteins
2012
Any protein ingested intentionally or non-intentionally can be considered as a food protein. The scope of food protein chemistry covers agricultural production, processing, packaging, storage, distribution, retail and protein function as ingredients. Protein quality is an important consideration to the consumer as is allergy and other adverse reactions to some proteins. The major protein ingredients, material having 5 to 10% or more proteins are: dried non-fat milk, whey, caseinate, collagen, gelatin, myosin, blood, soybean flour, wheat gluten, egg albumin, yolk. Protein ingredients are used to achieve a wide range of functionalities and usages like adhesion, emulsification, gelation and fo…
Heat Shock Proteins: Cell Protection through Protein Triage
2010
Heat shock proteins (HSPs) are chaperones that catalyze the proper folding of nascent proteins and the refolding of denatured proteins. The ubiquitin-proteasome system is an error-checking system that directs improperly folded proteins for destruction. A coordinated interaction between the HSPs (renaturation) and the proteasome (degradation) must exist to assure protein quality control mechanisms. Although it still remains unknown how the decision of folding vs. degradation is taken, many pieces of evidence demonstrate that HSPs interact directly or indirectly with the proteasome, assuring quite selectively the proteasomal degradation of certain proteins under stress conditions. In this rev…
BAG3 Proteomic Signature under Proteostasis Stress
2020
The multifunctional HSP70 co-chaperone BAG3 (BCL-2-associated athanogene 3) represents a key player in the quality control of the cellular proteostasis network. In response to stress, BAG3 specifically targets aggregation-prone proteins to the perinuclear aggresome and promotes their degradation via BAG3-mediated selective macroautophagy. To adapt cellular homeostasis to stress, BAG3 modulates and functions in various cellular processes and signaling pathways. Noteworthy, dysfunction and deregulation of BAG3 and its pathway are pathophysiologically linked to myopathies, cancer, and neurodegenerative disorders. Here, we report a BAG3 proteomic signature under proteostasis stress. To elucidat…
Inactivation of the ftsH gene of Lactobacillus plantarum WCFS1: Effects on growth, stress tolerance, cell surface properties and biofilm formation
2012
FtsH proteins are ubiquitous membrane-bound, ATP-dependent metalloproteases of the AAA family. In eubacteria, FtsH is involved in protein quality control under stress conditions. Lactobacillus plantarum is a widespread lactic acid bacterium that is encountered in several fermented food, including dairy products, vegetables and meat. In the present work the expression of the ftsH gene of L. plantarum was studied by quantitative real time RT-PCR in bacterial cultures subjected to various abiotic stresses. Both oxidative stress and addition of a membrane-fluidizing agent induced ftsH transcription, while a depletion of carbon-source repressed its mRNA level. Mutants deprived of the FtsH protea…
Diet Rich in Plant Protein May Prevent Type 2 Diabetes
2020
Purpose : The aim is to show the ideal protein quality and quantity and the dietary composition for the prevention and metabolic control of type 2 diabetes mellitus (T2DM). Introduction Although some reviews demonstrate the advantages of a diet with a higher protein intake, other reviews have observed that a diet high in carbohydrates, with low-glycaemic index carbohydrates and good fibre intake, is equally effective in improving insulin sensitivity. Methods Over 2831 articles were screened, and 24 from the last 5 years were analysed and summarised for this review, using the protein, diabetes and insulin glucose metabolic keywords in Pubmed in June 2019. Results Eleven studies demonstrate t…