{Reference Type}: Journal Article
{Author}: Hu, Jie-Lun; Nie, Shao-Ping; Li, Chang; Xie, Ming-Yong
{Year}: 2013
{Title}: In vitro effects of a novel polysaccharide from the seeds of Plantago asiatica L. on intestinal function
{URL}: http://www.sciencedirect.com/science/article/pii/S0141813012004849
http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271248&_user=3360835&_pii=S0141813012004849&_check=y&_origin=article&_zone=toolbar&_coverDate=2013-Mar-31&view=c&originContentFamily=serial&wchp=dGLbVBA-zSkzk&md5=08115773bab344097af62f39ad304229&pid=1-s2.0-S0141813012004849-main.pdf 全文链接
{Tag}: 0
{Star}: 0
{Journal}: International Journal of Biological Macromolecules
{Volume}: 54
{Issue}: 0
{Pages}: 264-269
{Date Displayed}: 2013/3//
{Alternate Title}: International Journal of Biological Macromolecules
{ISBN/ISSN}: 0141-8130
{Keywords}: Plantago asiatica L.; Polysaccharide; Glucose diffusion; Enzyme activities; Bile acids; Cholesterol
{Abstract}: Effects of a novel polysaccharide (PLP) from the seeds of Plantago asiatica L. on intestinal function were investigated in vitro. Results showed that PLP had notable influence on slowing down glucose diffusion and inhibiting α-amylase activity. These might help prolong blood glucose response and hence control the postprandial glucose concentration. PLP could also decrease pancreatic lipase and protease activities, which may help lower the levels of serum lipids and modify protein digestibility. In addition, PLP was able to bind bile acids and may reduce cholesterol level. These results suggested that PLP may have potential benefits for human intestinal function and might be used as a potential ingredient in functional food applications.

{Reference Type}: Journal Article
{Author}: Rao, Sambasiva K. R. S.; Tripathy, N. K.; Rao, Srinivasa D.; Prakasham, R. S.
{Year}: 2013
{Title}: Production, Characterization, Catalytic and Inhibitory activities of Tyrosinase
{Tag}: 0
{Star}: 0
{Journal}: RESEARCH JOURNAL OF BIOTECHNOLOGY
{Volume}: 8
{Issue}: 1
{Pages}: 83-95
{ISBN/ISSN}: 0973-6263
{Keywords}: L-DOPA PRODUCTION; POLYPHENOL OXIDASE; MUSHROOM TYROSINASE; TRICHODERMA-REESEI; AGARICUS-BISPORUS; OCULOCUTANEOUS ALBINISM; STREPTOMYCES TYROSINASE; PORTABELLA MUSHROOMS; FUNGAL TYROSINASES; MELANIN FORMATION; Tyrosinase; copper enzyme; inhibitory activity; catalytic activity
{Abstract}: Tyrosinases are type-3 copper enzymes that involve in melanin biosynthesis in various organisms. Tyrosinases are ubiquitous in nature and produced by wide variety of plants, animals and microorganisms. The enzyme belongs to family polyphenol oxidases and has potential of monophenolase and biphenolase activity. The enzyme contains two copper atoms at the active site responsible for oxidation reactions. The enzyme production is influenced by nutritional and physiological growth conditions in various microbial strains. Owing to these biocatalysts property to oxidize phenolic compounds, they gained importance in pharma, fruit, health care industries and wastewater treatment. Tyrosinase inhibitors have become increasingly important in medicinal and cosmetic products as depigmenting agents for the treatment or prevention of pigmentation disorders in relation to hyperpigmentation.
{Author Address}: Acharya Nagarjuna Univ, Dept Biotechnol, Guntur 522510, AP, India; Berhampur Univ, Dept Zool, Berhampur 760007, Orissa, India; Berhampur Univ, Dept Zool, Berhampur 760007, Orissa, India; Acharya Nagarjuna Univ, Dept Biotechnol, Guntur 522510, AP, India; Indian Inst Chem Technol, Bioengn & Environm Ctr, Hyderabad 500007, Andhra Pradesh, India
{Database Provider}: Web of Science SCI
{Language}: English
{Country}: India; India; India

{Reference Type}: Journal Article
{Author}: Cheng, X. F.; Zhang, M.; Adhikari, B.
{Year}: 2013
{Title}: The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments
{Tag}: 0
{Star}: 0
{Journal}: ULTRASONICS SONOCHEMISTRY
{Volume}: 20
{Issue}: 2
{Pages}: 674-679
{ISBN/ISSN}: 1350-4177
{Keywords}: WATERCRESS NASTURTIUM-OFFICINALE; QUALITY PARAMETERS; TOMATO JUICE; L.; HEAT; DEGRADATION; PEROXIDASE; INHIBITION; ULTRASOUND; ENZYMES; Mushroom; Polyphenol oxidase; Inactivation; Ultrasound; Thermal; Thermosonic
{Abstract}: The effect of thermal and thermosonic treatments on the inactivation kinetics of polyphenol oxidase (PPO) in mushroom (Agaricus bisporus) was studied in 55-75 degrees C temperature range. In both the processes, the inactivation kinetics of PPO followed a first-order kinetics (R-2 = 0.941-0.989). The D values during thermal inactivation varied from 112 +/- 8.4 min to 1.2 +/- 0.07 min while they varied from 57.8 +/- 6.1 min to 0.88 +/- 0.05 min during thermosonic inactivation at the same temperature range. The activation energy during thermal inactivation was found to be 214 +/- 17 kJ/mol, while it was 183 +/- 32 kJ/mol during thermosonic inactivation. The inactivating effect of combined ultrasound and heat was found to synergistically enhance the inactivation kinetics of PPO. The D values of PPO decreased by 1.3-3 times during thermosonic inactivation compared to the D values of PPO during thermal inactivation at the temperature range. Therefore, thermosonication can be further developed as an alternative to "hot break" process of mushroom. Crown Copyright (C) 2012 Published by Elsevier B.V. All rights reserved.
{Author Address}: <AuCollectiveName>Cheng, X. -F.</AuCollectiveName>
</fullauthorname>
<author>Zhang, M</author>
<fullauthorname>
<AuRole>Author</AuRole>
<AuLastName>Zhang</AuLastName>
<AuFirstName>M.</AuFirstName>
<address number="1">Jiangnan Univ, Sch Food Sci &amp; Technol, State Key Lab Food Sci &amp; Technol, Wuxi 214122, Jiangsu, Peoples R China; Univ Ballarat, Sch Hlth Sci, Mt Helen, Vic 3350, Australia
{Database Provider}: Web of Science SCI
{Language}: English
{Country}: Peoples R China; Australia