コーパス検索結果 (１語後でソート)
通し番号をクリックするとPubMedの該当ページを表示します
1 ermophilus and L. bulgaricus during in vitro digestion.
2 evaluated by studying gastric and intestinal digestion.
3 dation during the simulated gastrointestinal digestion.
4 ach were generated by a dual-protease in-gel digestion.
5 uivalent enzyme for universal polysaccharide digestion.
6 acts, considering the fractions submitted to digestion.
7 l vegetables, except in kale, after alkaline digestion.
8 breads' matrix already at the oral phase of digestion.
9 to a more diverse peptidome after simulated digestion.
10 e digested within the early phase of gastric digestion.
11 clei are mixed and subjected to endonuclease digestion.
12 ompletely disappeared after gastrointestinal digestion.
13 release of curcumin during gastrointestinal digestion.
14 egates, which are more sensitive to protease digestion.
15 t discriminant compounds during the in vitro digestion.
16 ype of meat matrix influenced the fatty acid digestion.
17 ) in canned foodstuffs prepared by microwave digestion.
18 mmunoprecipitation with 5' to 3' exonuclease digestion.
19 d by formation of mixed micelles (MM) during digestion.
20 roved stability and prolonged release during digestion.
21 eptides before protein dephosphorylation and digestion.
22 zed mouse periodontal sections via enzymatic digestion.
23 dices (MRI) were quantified before and after digestion.
24 henolic compound content and in vitro starch digestion.
25 n at Ser-55 and Ser-83 and resisting calpain digestion.
26 io-accessibility after gastrointestinal (GI) digestion.
27 nhibitory potential also decreased following digestion.
28 bits high stability against gastrointestinal digestion.
29 y altered temporal dynamics of plant protein digestion.
30 ected to alkali treatment or limited trypsin digestion.
31 c digestion and higher release in intestinal digestion.
32 the AC of breads were studied after in vitro digestion.
33 gastrointestinal tract while also aiding in digestion.
34 ected, cooked, and subjected to simulated GI digestion.
35 IR achieved similar peptide content after GI digestion.
36 ediments through its scavenging activity and digestion.
37 ntly faster intestinal release after gastric digestion.
38 method that maps blunt-ended DNA after ssDNA digestion.
39 may intersect to facilitate complete starch digestion.
40 rganic samples after acid-assisted microwave digestion.
41 gning functional foods with controlled lipid digestion.
42 trols using collagenase-A-assisted enzymatic digestion.
43 vestigated during sequential in vitro static digestion.
44 present also in the insoluble fraction after digestion.
45 for quantitative proteomics of LysC protein digestion.
46 hibition, CGA showed a decreasing trend upon digestion.
47 f phenolic compounds (751.46 mg/100 g) after digestion.
48 re recovered from DSP and DSE after in-vitro digestion.
49 lipids throughout in vitro gastro-intestinal digestions.
50 des resulting from highly specific enzymatic digestions.
51 o simulation of oral, gastric and intestinal digestions.
53 s robust protein extraction, rapid enzymatic digestion (30 min compared to overnight), and subsequent
55 tion of SCFAs remaining after the intestinal digestion (~65%) shows promise in the use of Pickering e
56 foods and to clarify the impact of the food digestion/absorption on the final exposure of consumers
58 results of LCA show that CEPT with anaerobic digestion (AD) for sludge treatment achieves energy self
59 uding landfilling, composting, dry anaerobic digestion (AD) for the production of renewable natural g
61 nhancing mesophilic (37 degrees C) anaerobic digestion (AD) of organic waste using a low-temperature
65 ting that pH and environment associated with digestion alters the bioactivity of the extracted phenol
66 is the predominant enzyme used for proteome digestion, although proteases with alternative specifici
69 eptide for each analyte, followed by trypsin digestion and antipeptide immunocapture enrichment prior
70 fter which the effect of such aggregation on digestion and bacteriostatic capacity of lactoferrin wer
73 eumatic nebulization MC-ICP-MS, after sample digestion and chromatographic Fe isolation, was performe
74 were subjected to in vitro gastrointestinal digestion and colonic fermentation to examine the access
77 d after submitting the olive oil to in vitro digestion and fermentation to mimic physiological condit
79 y connected glycan clusters are resistant to digestion and help stabilize the prefusion trimer, sugge
80 comparable peptide patterns after intestinal digestion and higher microbial diversity in cheeses led
81 ted the low release of the EO during gastric digestion and higher release in intestinal digestion.
85 labeling experiment, followed by proteolytic digestion and MS analysis, generates a large amount of d
88 heir fermented yogurt samples, their protein digestion and resulting peptide profiles would differ.
89 as a reliable tool to evaluate carbohydrate digestion and support the evidences towards the higher r
90 trans-Res from GSP was ~ 45% during gastric digestion and the total release in the intestinal phase
92 lements were measured in kidneys (after acid-digestion) and urine (both by inductively-coupled plasma
95 marker peptides were selected, after tryptic digestion, and quantified by multitarget nanoHPLC-HRMS a
96 on, circular dichroism measurement, in vitro digestion, and splenocyte proliferation assays using syn
97 ach via immunoaffinity purification, tryptic digestion, and subsequent detection by HPLC-HRMS/MS.
98 database mining (GlycoStore), exoglycosidase digestions, and liquid chromatography-mass spectrometry.
99 fied protocol that replaces the proteinase K digestion applied in FiT-seq with extended heating at 65
100 pt to develop oleogels able to control lipid digestion as well as to deliver bioactive molecules in f
101 iments demonstrated differential proteolytic digestion, as a function of thermal stability, generatin
102 from being paired with trypsin in sequential digestion, as had been shown by us for elastase before.
104 ds released high antioxidant capacity during digestion assessed by several methods, comparable to som
106 larly, MRI did not differ among coffees upon digestion but decreased compared to undigested samples.
107 p, methylated miR-21-5p is more resistant to digestion by 3'->5' exoribonuclease polyribonucleotide n
109 ctulose showed high resistance to intestinal digestion by RSIE, resulting in low hydrolysis degrees (
111 finding that ligand binding inhibits aptamer digestion by T5 exonuclease, where the extent of this in
113 ticompartment, flow-through system simulates digestion by transferring gastrointestinal fluids and di
114 degrees C were much more resistant to infant digestion, causing decreased peptide release from lactof
116 OLE led to higher OE contents at the end of digestion, compared with non-encapsulated OLE, suggestin
118 a small scale, such as desalting and protein digestion, could be developed and will enable structural
119 ative concentrations were defined throughout digestion, demonstrating complex relationships through p
121 No statistically significant difference in digestion dynamics was found between tissues stored in t
122 s strategy considerably improved the on-line digestion efficiency with higher sequence coverages (LC
123 logy of production and role of saliva, blood digestion, energy metabolism, and development with submi
124 activities were investigated using in vitro digestion, equilibrium dialysis and kinetic analyses.
126 O-glycans were identified by exoglycosidase digestion facilitated with tandem mass spectrometry (MS/
127 ities of the enzyme causing large-scale CSPG digestion, facilitating the migration and adhesion of Sc
128 he oil phase on the oxidation stability, and digestion fate of flaxseed oil (FO) emulsions, compared
130 embryo injection, embryonic day 14.5 embryo digestion, fluorescence-activated cell sorting, whole-ge
131 em cells (VESCs) by mechano-enzymatic tissue digestion followed by fluorescence-activated cell sortin
132 lumn as a first dimension ((1)D) for on-line digestion, followed by a ((2)D) on-column reversed-phase
133 sing an in vitro simulated peptic-pancreatic digestion, followed by measurement of ferritin in Caco-2
134 match the outcome with the gastric in vitro digestion following the Infogest harmonized protocol.
135 generally decreased after in vitro complete digestion for both raw and boiled extracts, indicating t
137 s throughout in vitro gastric and intestinal digestion for differences in peptide profiles and peptid
138 sis during brewing followed by the secondary digestion for MS has made the analysis and data interpre
141 s new insights into the complexity of gluten digestion from a physiologically relevant food matrix.
144 oplasmic contents are targeted for lysosomal digestion, has homeostatic functions including maintenan
145 dentified as a key intermediary in anaerobic digestion, hence their accumulation could be used to inf
146 Carotenoids were stable during in vitro digestion; however, their release from the food matrix w
149 The present study compared in vivo protein digestion in a miniature pig model with the dynamic in v
150 that illustrate the significance of gastric digestion in influencing the release of curcumin during
151 the W/O/W double emulsions were subjected to digestion in simulated conditions using in vitro gastroi
153 broccoli, kale and spinach were subjected to digestion in vitro at pH 2.0 and pH 7.5 and analysed usi
155 s) were monitored after cooking and in vitro digestion (INFOGEST protocol) at two fortification level
156 high pressure MW-AD was efficient for cereal digestion, interferences were observed on analyte determ
157 the effects of cooking and gastrointestinal digestion into account gives a more realistic estimate o
160 pancreas processing, pancreas perfusion and digestion, islet counting and culture, islet quality eva
161 ropein (OE) during in vitro gastrointestinal digestion, its bioaccessibility and potential bioavailab
162 Fibre fractions, in vitro enzyme protein digestion (IVPD), total phenolic contents, protein molec
163 d that ligand binding alters the exonuclease digestion kinetics to an extent that closely correlates
164 ance, Xrn1-resistant RNAs (xrRNAs) halt Xrn1 digestion, leading to the production of subgenomic flavi
172 el high-throughput in vitro gastrointestinal digestion model to phenotype bioaccessibility of phenoli
173 e substrates was investigated by an in vitro digestion model using a Rat Small Intestine Extract (RSI
175 in vitro subjected to three elderly in vitro digestion models: E1 (oral elderly conditions), E2 (oral
176 unique metabolic phenotype is likely due to digestion/modification of the dense adipose tissue extra
181 fferent phases of simulated gastrointestinal digestion of banana treated with 1000 ppm ethephon and 1
185 n reduction, protein alkylation, and protein digestion of complex proteomes are done in just 5.25 min
187 nt activity during in vitro gastrointestinal digestion of durum wheat semolina spaghetti added with t
188 er steps and facilitate the direct enzymatic digestion of extracted RNA within the sample collection
190 of the results of simulated gastrointestinal digestion of food compounds towards in vivo data is esse
192 derived in this work facilitate the OpeRATOR digestion of fully sialylated O-glycopeptides that are m
194 e inhibition of protein production, (ii) the digestion of genomic DNA, and (iii) the disruption of th
198 on of lactase persistence (LP), which allows digestion of lactose into adulthood and enables the milk
199 act that this vitamin was more stable during digestion of meals based on plant foods only than of mea
201 he objective of this work was to monitor the digestion of milk micellar casein in the porcine upper i
202 o mainly monomers (<100 kDa) after enzymatic digestion of nucleic acids, whereas higher-order PrP ass
203 ubated with Arg-C protease, resulting in the digestion of OmpA to membrane-protected fragments with a
204 novel strategy based on in situ dual-enzyme digestion of paint layer proteinaceous binders is introd
206 over, extracellular recordings show that the digestion of PNNs induces a decrease in gamma activity,
207 report the importance of swelling on gastric digestion of protein gels, which is rarely recognized in
209 ecreased viability, whereas gastrointestinal digestion of such melanoidins softened the decrease in c
210 tation by mass spectrometry (MS) involve the digestion of target protein and employ isotope-labeled p
213 light (MALDI-TOF) analyses following trypsin digestion of the three virions assembled separately in v
214 nd aspartic acid residues during in-solution digestions of proteomes extracted from Escherichia coli,
216 evaluating the effect of in vitro simulated digestion on individual compounds and antioxidant and an
217 ects of boiling and in vitro human simulated digestion on phenolic compounds and bioactivity of the A
220 ltered through the in-vitro gastrointestinal digestion phases (concentration loss: 11% for 3-DG, 24%
223 on and enrichment of ECM proteins, and rapid digestion prior to reversed-phase liquid chromatography
225 2) is an intermediate and end-product of the digestion process and modifies the carbonate equilibrium
227 MGO) and have an effect on the fermentative digestion process, reducing the total gut bacterial popu
229 se in the intestinal phase during sequential digestion processes using low and high bile salts was ~
230 ur aim was to characterise egg white protein digestion products and study their ability to induce CCK
231 ver, little is known about the nature of the digestion products involved in this intestinal signallin
234 ted using the INFOGEST in vitro standardised digestion protocol from 0 to 240 min and subsequently an
235 endpoints with the static INFOGEST in vitro digestion protocol, allowing a comparison of the two in
236 ematic optimization of a standard intestinal digestion protocol, we were able to successfully isolate
238 e, conventional RNA extraction and enzymatic digestion protocols that are employed prior to analysis
239 on protein hydrolysis during simulated human digestion, Raclette-type cheeses were produced from raw
242 of species, in vitro gastric and intestinal digestion released a higher concentration of specific pe
244 it, on the hydrolysis of gluten proteins and digestion-resistant gluten peptides (synthetic 33-mer pe
246 A 4D-LC/MS method (Protein-A-Reduction-RPLC-Digestion-RPLC/MS) was developed to determine PTM levels
247 al Cyp c 1, nCyp c 1, and a gastrointestinal digestion-sensitive recombinant Cyp c 1 mutant, mCyp c 1
248 ffect of in vitro simulated gastrointestinal digestion (SGD) of germinated amaranth on the release of
249 bility assessed by in vitro gastrointestinal digestion showed a 4.2-fold higher hydrolysis degree in
250 profile generated after in vitro and in vivo digestion showed clear similarities with specific overre
256 p MS analysis workflows require an enzymatic digestion step which can be time consuming and may intro
257 nthocyanins after simulated gastrointestinal digestion suggests that anthocyanins can be transported
258 lective elution of captured protein, tryptic digestion, tandem mass spectrometry analysis, and label-
260 n, varying pH, sialic acid modification, and digestion temperature, in order to optimize the enzymati
261 mel proteome phosphorylation and proteolytic digestion that occurred in vivo during tooth formation.
263 otein, the post-labeling sample handling and digestion, the liquid chromatography-tandem MS analysis
265 that this acidic residue be removed prior to digestion, thus sacrificing structural information.
267 ere established after full factorial design: digestion time of 14 min, concentration of 1 mol L(-1) H
268 gestion, fatty acid release as a function of digestion time was greatly affected by oleogel structure
269 of collagenase, additive, maximum acceptable digestion time), quality evaluation, and release criteri
270 100% sequence coverage in less than 1 ms of digestion time, in sharp contrast to 60% coverage achiev
272 d 25 O-glycan structures with exoglycosidase digestion to create a library with their complete struct
273 oid fibers become evident following protease digestion to eliminate non-specific aggregates and monom
275 d microwave-cooked salmon to static in vitro digestion under healthy (pH 7, bile concentration 10 mM)
276 nd rocket after a simulated gastrointestinal digestion using a newly optimised SEC-ICP-MS method.
277 were subjected to in vitro gastro-intestinal digestion using a semi-dynamic gastric model, a static i
278 disruption during digestion, warm enzymatic digestion using enzyme collagenase:NP activity ratio < 1
279 ptides in our sample generated from combined digestion using OpeRATOR and trypsin contain multiple O-
280 (glyco)peptides resulting from a subsequent digestion using trypsin were analyzed by reverse-phase l
285 ols in GSP during simulated gastrointestinal digestion was similar to the release profile of infused
288 ry index (RI; % total phenolics present post-digestion) was 69% and 62% from blueberry and muscadine
289 of chromatin to micrococcal nuclease (MNase) digestion, we profile accessible chromatin and nucleosom
291 ts and the different stages of the simulated digestion were higher in the sucrose/fat reduced samples
293 gula that were persistent throughout gastric digestion, which caused a delay in nutrient emptying, sl
295 enriched spaghetti reduce kinetic of starch digestion, while 6% enriched spaghetti increased it.
298 ted antihuman capture reagent, (2) "on-bead" digestion with IdeS and/or PNGase F, and (3) reduction o
299 g our system, we specifically sever titin by digestion with TEV protease, and find that the response
300 with a conventional offline procedure (IdeS digestion x reduction-HILIC/MS), a proof of concept stud