Antiulcer and antiproliferative properties of spent brewer's yeast peptide extracts for incorporation into foods-Reference-Cited by-同舟云学术

Antiulcer and antiproliferative properties of spent brewer's yeast peptide extracts for incorporation into foods

Published:2016 Issue:5 Volume:7 Page:2331-2337
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Amorim Maria M.¹²³⁴⁵,Pereira Joana O.¹²³⁴⁵,Monteiro Karin M.⁶⁷⁸⁹¹⁰,Ruiz Ana L.⁶⁷⁸⁹¹⁰,Carvalho João E.⁶⁷⁸⁹¹⁰,Pinheiro Hélder¹¹¹²⁵,Pintado Manuela¹²³⁴⁵

Affiliation:

1. CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado

2. Escola Superior de Biotecnologia

3. Universidade Católica Portuguesa/Porto

4. 4202-401 Porto

5. Portugal

6. Divisão de Farmacologia e Toxicologia

7. Centro Pluridisciplinar de Pesquisas Químicas

8. Biológicas e Agrícolas (CPQBA)

9. UNICAMP

10. Campinas

11. Departamento de Farmacologia e Terapêutica da Faculdade de Medicina da Universidade do Porto

12. 4200-319 Porto

Abstract

The main objective was to study the antiulcer and antiproliferative potential of yeast peptide extract for further incorporation into functional foods.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00030D

Reference36 articles.

1. Functional Beverages: The Emerging Side of Functional Foods

2. Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: effects of different enzymatic treatments on solid and protein recovery and flavor characteristics

3. Yeast (Saccharomyces cerevisiae) Protein Concentrate: Preparation, Chemical Composition, and Nutritional and Functional Properties

4. Yeast hydrolysate reduces body fat of dietary obese rats

5. β-Glucans in promoting health: Prevention against mutation and cancer

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