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Milk Basic Protein
Milk basic protein (MBP) is a fraction of whey protein found in milk.Möller, N.P., Scholz-Ahrens, K.E., Roos, N., & Schrezenmeir, J. (2008). Bioactive peptides and proteins from foods: indication for health effects. ''European Journal of Nutrition, 47''(4), 176. Separated from milk through the process of fractionation, it is a functional compound and consists of several milk proteins which are biologically active. The composition is approximately 54% lactoferrin and 41% lactoperoxidase,Kruger, C.L., Marano, K.M., Morita, Y., Takada, Y., Kawakami, H., Kobayashi, T., Sunaga, M., Furukawa, M., & Kawamura, K. (2007). Safety evaluation of a milk basic protein fraction. ''Food and Chemical Toxicology, 45'', 1301. with other active proteins, such as Cyastin C and high mobility group-like proteins, making up the remainder of the fraction.Goodman, R., Taylor, S., Yamamura, J., Kobayashi, T., Kawakami, H., Kruger, C., & Thompson, G. (2007). Assessment of the potential allergenicity of a Milk B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whey Protein
Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins. Glycomacropeptide also makes up the third largest component but is not a protein. Whey protein is commonly marketed as a protein supplement, and various health claims have been attributed to it. A review published in 2010 in the European Food Safety Authority Journal concluded that the provided literature did not adequately support the proposed claims. For muscle growth, whey protein has been shown to be slightly better compared to other types of protein, such as casein or soy. Production of whey Whey is left over when milk is coagulated during the process of cheese production, and contains everything that is soluble from milk after the pH is dropped to 4.6 during the coagulation process. It is a 5% solution of lactose in water and contains the water soluble prote ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fractionation
Fractionation is a separation process in which a certain quantity of a mixture (of gases, solids, liquids, enzymes, or isotopes, or a suspension) is divided during a phase transition, into a number of smaller quantities (fractions) in which the composition varies according to a gradient. Fractions are collected based on differences in a specific property of the individual components. A common trait in fractionations is the need to find an optimum between the amount of fractions collected and the desired purity in each fraction. Fractionation makes it possible to isolate more than two components in a mixture in a single run. This property sets it apart from other separation techniques. Fractionation is widely employed in many branches of science and technology. Mixtures of liquids and gases are separated by fractional distillation by difference in boiling point. Fractionation of components also takes place in column chromatography by a difference in affinity between stationary p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactoferrin
Lactoferrin (LF), also known as lactotransferrin (LTF), is a multifunctional protein of the transferrin family. Lactoferrin is a globular glycoprotein with a molecular mass of about 80 kDa that is widely represented in various secretory fluids, such as milk, saliva, tears, and nasal secretions. Lactoferrin is also present in secondary granules of PMNs and is secreted by some acinar cells. Lactoferrin can be purified from milk or produced recombinantly. Human colostrum (''"first milk"'') has the highest concentration, followed by human milk, then cow milk (150 mg/L). Lactoferrin is one of the components of the immune system of the body; it has antimicrobial activity (bacteriocide, fungicide) and is part of the innate defense, mainly at mucoses. In particular, lactoferrin provides antibacterial activity to human infants. Lactoferrin interacts with DNA and RNA, polysaccharides and heparin, and shows some of its biological functions in complexes with these ligands. Lactoferri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactoperoxidase
Lactoperoxidase is a peroxidase enzyme secreted from mammary, salivary and other mucosal glands including the lungs, bronchii and nose that functions as a natural and the first line of defense against bacteria and viruses. Lactoperoxidase is a member of the heme peroxidase family of enzymes. In humans, lactoperoxidase is encoded by the ''LPO'' gene. Lactoperoxidase catalyzes the oxidation of several inorganic and organic substrates by hydrogen peroxide. These substrates include bromide and iodide and therefore lactoperoxidase can be categorised as a haloperoxidase. An other important substrate is thiocyanate. The oxidized products produced through the action of this enzyme have potent and non-specific bactericidal and antiviral activities, including destruction of the influenza virus. Lactoperoxidase together with its inorganic ion substrates, hydrogen peroxide, and oxidized products is known as the lactoperoxidase system. Hence LPO is considered a very important defense again ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food And Chemical Toxicology
''Food and Chemical Toxicology'' is a peer-reviewed scientific journal covering aspects of food safety, chemical safety, and other aspects of consumer product safety. It is published by Elsevier and was established in 1963. The editor-in-chief is José L. Domingo. Abstracting and indexing The journal is abstracted and indexed in Analytical Abstracts, BIOSIS Previews, CAB International, Chemical Abstracts Service, Current Contents/Agriculture, Biology & Environmental Sciences, Current Contents/Life Sciences, Elsevier BIOBASE, EMBASE, MEDLINE/PubMed, Science Citation Index, and Scopus. According to the ''Journal Citation Reports'', it has a 2014 impact factor of 2.895, ranking it 30th out of 87 journals in the category "Toxicology" and 14th out of 123 journals in the category "Food Science & Technology". Controversies In September 2012 F&CT was the original journal which published the paper in question in the Séralini affair. In November 2013 the publisher (Elsevier) then retrac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Functional Food
A functional food is a food claimed to have an additional (often one related to health promotion or disease prevention) by adding new ingredients or more of existing ingredients. The term may also apply to traits purposely bred into existing edible plants, such as purple or gold potatoes having increased anthocyanin or carotenoid contents, respectively. Functional foods may be "designed to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions, and may be similar in appearance to conventional food and consumed as part of a regular diet". The term was first used in the 1980s in Japan, where there is a government approval process for functional foods called Foods for Specified Health Use (FOSHU). Industry The functional food industry, consisting of food, beverage and supplement sectors, is one of the several areas of the food industry that is experiencing fast growth in recent years.Roberts, W. "Benefiting Beverages." ''Prepared ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm''. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years. In modern western cooking, it is most often treated as a meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nattō
, spelled as natto in standard English language use, is a traditional Japanese food made from whole soybeans that have been fermented with ''Bacillus subtilis'' var. ''natto''. It is often served as a breakfast food with rice. It is served with ''karashi'' mustard, soy or ''tare'' sauce, and sometimes Japanese bunching onion. Within Japan, ''nattō'' is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido. ''Nattō'' is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. A 2009 survey revealed that 70% of Japanese people find the taste pleasant, and others who may not find the taste of the food pleasant still eat it out of habit. History Sources differ about the earliest origin of ''nattō''. One theory is that nattō was codeveloped in multiple locations in the distant past, since it is simple to make with ingredients and tools commonly available in Japan since ancient times. Legendary ori ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osteoclast
An osteoclast () is a type of bone cell that breaks down bone tissue. This function is critical in the maintenance, repair, and remodeling of bones of the vertebral skeleton. The osteoclast disassembles and digests the composite of hydrated protein and mineral at a molecular level by secreting acid and a collagenase, a process known as ''bone resorption''. This process also helps regulate the level of blood calcium. Osteoclasts are found on those surfaces of bone that are undergoing resorption. On such surfaces, the osteoclasts are seen to be located in shallow depressions called ''resorption bays (Howship's lacunae)''. The resorption bays are created by the erosive action of osteoclasts on the underlying bone. The border of the lower part of an osteoclast exhibits finger-like processes due to the presence of deep infoldings of the cell membrane; this border is called ''ruffled border''. The ruffled border lies in contact with the bone surface within a resorption bay. The periph ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Resorption
Resorption is the absorption of cells or tissue into the circulatory system, usually by osteoclasts. Types of resorption include: * Bone resorption * Herniated Disc Resorption * Tooth resorption * Fetal resorption * Blood resorption See also * Nutrient resorption In plants Plants are predominantly photosynthetic eukaryotes of the kingdom Plantae. Historically, the plant kingdom encompassed all living things that were not animals, and included algae and fungi; however, all current definitions of Plant ..., in plants References Set index articles {{biology-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osteoblasts
Osteoblasts (from the Greek language, Greek combining forms for "bone", ὀστέο-, ''osteo-'' and βλαστάνω, ''blastanō'' "germinate") are cell (biology), cells with a single Cell nucleus, nucleus that synthesize bone. However, in the process of bone formation, osteoblasts function in groups of connected cells. Individual cells cannot make bone. A group of organized osteoblasts together with the bone made by a unit of cells is usually called the osteon. Osteoblasts are specialized, terminally differentiated products of mesenchymal stem cells. They synthesize dense, crosslinked collagen and specialized proteins in much smaller quantities, including osteocalcin and osteopontin, which compose the organic matrix of bone. In organized groups of disconnected cells, osteoblasts produce hydroxylapatite, the bone mineral, that is deposited in a highly regulated manner, into the organic matrix forming a strong and dense mineralized tissues, mineralized tissue, the mineralized mat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osteoporosis
Osteoporosis is a systemic skeletal disorder characterized by low bone mass, micro-architectural deterioration of bone tissue leading to bone fragility, and consequent increase in fracture risk. It is the most common reason for a broken bone among the elderly. Bones that commonly break include the vertebrae in the spine, the bones of the forearm, and the hip. Until a broken bone occurs there are typically no symptoms. Bones may weaken to such a degree that a break may occur with minor stress or spontaneously. After the broken bone heals, the person may have chronic pain and a decreased ability to carry out normal activities. Osteoporosis may be due to lower-than-normal maximum bone mass and greater-than-normal bone loss. Bone loss increases after the menopause due to lower levels of estrogen, and after ' andropause' due to lower levels of testosterone. Osteoporosis may also occur due to a number of diseases or treatments, including alcoholism, anorexia, hyperthyroidism, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
