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RISS 인기검색어
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- 저자 : ( Ilaria Palumbo ) (검색결과 2 건)
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Kinetic Study of a Hen-Egg White Lysozyme-based Oenological Preparation
Esti Marco,Liburdi Katia,Palumbo Fabio,Benucci Ilaria,Garzillo Anna Maria Vittoria 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.1
The catalytic activity of a lysozyme-basedoenological preparation toward the specific substrates i)glycol chitosan, as a non-cellular synthetic substrate, and ii)Oenococcus oeni, as a microbial substrate for muramidaseactivity, was investigated in wine-like acidic medium(tartaric buffer, pH 3.2). The good reproducibility andreliability of results revealed that both substrates are usefulfor lysozyme kinetics studies. Both the chitinolytic andmuramidase activity of lysozyme were affected byuncompetitive substrate inhibition. However, the O. oenieffect occurred at very high concentration with respect tothe typical wine bacterial content, even when microbialpopulation reaches its maximum growth level duringmalolactic fermentation. The optimum pH and temperaturefor lysozyme activity were very far from the usual winehandling conditions, but residual enzyme activity wasobserved at pH 3.2 and 20oC, confirming that theoenological application of lysozyme is a useful practice.
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( Paolo Andreozzi ),( Giovanni Sarnelli ),( Marcella Pesce ),( Francesco P Zito ),( Alessandra D`alessandro ),( Viviana Verlezza ),( Ilaria Palumbo ),( Fabio Turco ),( Katherine Esposito ),( Rosario C 대한소화기기능성질환·운동학회 2015 Journal of Neurogastroenterology and Motility (JNM Vol.21 No.4
Background/Aims Bitter taste receptors are expressed throughout the digestive tract. Data on animals have suggested these receptors are involved in the gut hormone release, but no data are available in humans. Our aim is to assess whether bitter agonists influence food intake and gut hormone release in healthy subjects. Methods Twenty healthy volunteers were enrolled in a double-blind cross-over study. On 2 different days, each subject randomly received an acid-resistant capsule containing either placebo or 18 mg of hydrochloride (HCl) quinine. After 60 minutes, all subjects were allowed to eat an ad libitum meal until satiated. Plasma samples were obtained during the experiment in order to evaluate cholecystokinin (CCK) and ghrelin levels. Each subject was screened to determine phenylthiocarbamide (PTC) tasting status. Results Calorie intake was significantly lower when subjects received HCl quinine than placebo (514 ± 248 vs 596 ± 286 kcal; P = 0.007). Significantly higher CCK ΔT90 vs T0 and ΔT90 vs T60 were found when subjects received HCl quinine than placebo (0.70 ± 0.69 vs 0.10 ± 0.86 ng/mL, P = 0.026; 0.92 ± 0.75 vs 0.50 ± 0.55 ng/mL, P = 0.033, respectively). PTC tasters ingested a significantly lower amount of calories when they received HCl quinine compared to placebo (526 ± 275 vs 659 ± 320 kcal; P = 0.005), whereas no significant differences were found for PTC non-tasters (499 ± 227 vs 519 ± 231 kcal; P = 0.525). Conclusions This study showed that intra-duodenal release of a bitter compound is able to significantly affect calorie intake and CCK release after a standardized meal. Our results suggest that bitter taste receptor signaling may have a crucial role in the control of food intake. (J Neurogastroenterol Motil 2015;21:511-519)
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