ライフサイエンスコーパス: meat protein

1 rotein, and 1.75 (95% CI: 1.14-2.68) for red meat protein.

2 lots, BGG was the most frequently recognized meat protein.

3 s, are known to bind to cysteine residues on meat proteins.

4 thways were regulated differently by soy and meat proteins.

5 s improved by soy, and to a lesser extent by meat proteins.

6 ss were significantly reduced by soy but not meat proteins.

7 ocessing affected the oxidative stability of meat proteins.

8 the release of PEP-inhibiting peptides from meat proteins.

9 We used a single-meal protocol to assess the meat protein absorption rate and estimate postprandial m

10 Meat protein absorption was recorded with the use of (15

11 Meat proteins are more conducive to muscle of growing ra

12 onstrate the effect of cooking conditions on meat protein assimilation in the elderly.

13 Meat protein (but not nonmeat protein) was the only othe

14 s milk or to cereal, fruit and vegetable, or meat protein by 3 months or by 6 months of age.

15 Both soy and meat proteins changed plasma amino acid patterns.

16 plore the impact of indoor vs outdoor-reared meat protein composition on digestion and to associate p

17 o evaluate the P footprint of current animal meat protein consumption and potential benefits from sub

18 Animal meat protein consumption is typically associated with en

19 The global average P footprint for animal meat protein consumption when considering synthetic and

20 lpies (DeltaH(d)) and temperatures (T(d)) of meat proteins denaturation, it was found that proteins w

21 Meat protein-derived phenylalanine appeared more rapidly

22 ts and provides a comprehensive database for meat protein digestion associated with cooking condition

23 chemical changes (oxidation/nitrosation) of meat proteins during digestion lead to a decrease in the

24 ed protease (HT) extensively hydrolysed both meat protein extracts, producing peptide hydrolysates wi

25 hensive comparison of the effects of soy and meat proteins given at the recommended level on physiolo

26 Households where a high meat protein, grain-free food was provided, and househol

27 An untrained consumer panel ranked the meat protein hydrolysate seasoning saltier than the salt

28 These results suggest that soy and meat proteins induce distinct physiological and gene exp

29 ed 29% of the variation, with phosphorus and meat protein intakes, height, weight, and serum calcium

30 Thus, the allergenicity of red meat proteins is preserved even upon different thermal c

31 e of the same in vegans suggest that dietary meat proteins might not have induced the natural allo-HL

32 ocessing and subsequent sous vide cooking on meat proteins (molecular size and thermal stability) and

33 Compared to control (only meat proteins), myoglobin + glucose showed the highest p

34 ies that reported data for animal protein or meat protein, no significant association with colorectal

35 The effect of meat protein on calcium retention at different calcium i

36 Conventional plant and meat protein production have low nitrogen usage efficien

37 with delta(1)(5)N (dairy protein: r = 0.11; meat protein: r = 0.09; terrestrial animal protein: r =

38 1571 and 1369 genes were altered by soy and meat proteins respectively.

39 Intake of meat proteins showed higher ROS and T-AOC but lower MDA

40 The results suggest that MW and SV modify meat protein structure differently, but with the same me

41 for total protein-, animal protein-, and red meat protein-T2D associations, respectively.

42 stion (porcine pepsin, 37 degrees C, 2 h) of meat proteins, these were exposed to several dietary rea

43 relative quantification of highly processed meat proteins to authenticate processed meat products.

44 was to identify PEP-inhibitory peptides from meat proteins using in silico methods.

45 in absorption rate and estimate postprandial meat protein utilization in elderly subjects.The study r

46 to soy protein concentrate (SPC) from animal meat protein was estimated to decrease total P fertilize

47 ke of total protein, animal protein, and red meat protein was positively associated with T2D prevalen

48 ong the 71 different proteins identified, 43 meat proteins were found in the two digestive compartmen

49 Heating-induced changes in meat proteins were investigated using models made of aqu

50 erences among the abundances of meat and non-meat proteins were observed, and illegal addition and re

51 For the first time, isolated meat proteins were shown to induce basophil activation i

52 ROS and T-AOC but lower MDA levels than non-meat proteins, which may be due to the increase in Grx1