Now showing items 1-4 of 4
Antimicrobial activity of Arg–Ser–Ser against the food-borne pathogen Pseudomonas aeruginosa
(Wiley on behalf of Institute of Food Science and Technology, 2019-07-15)
We had previously reported a peptide sequence, Arg–Ser–Ser (RSS), which was identified after coincubation of an edible orchid species, Dendrobium aphyllum, with Lactobacillus amylolyticus. In this study, we investigated ...
Characterisation of antibacterial peptide fractions extracted from pomelo nucleus co-incubated with Lactobacillus
(Wiley on behalf of the Institute of Food Science and Technology, 2020-01-03)
Pomelo have been widely reported for its unique flavour and high nutritive value, whereas the antibacterial activity of pomelo nucleus peptides was still poorly understood. We characterised a co‐incubation system of pomelo ...
Anti-inflammatory effect of alkaloids extracted from Dendrobium aphyllum on macrophage RAW 264.7 cells through NO production and reduced IL-1, IL-6, TNF-alpha and PGE2 expression
Dendrobium aphyllum is an edible plant that is used as a functional food to improve health. We previously examined peptides and polysaccharides extracted from Dendrobium aphyllum; however, we did not investigate D. aphyllum’s ...
Formation of malondialdehyde, 4-hydroxy-hexenal and 4-hydroxy-nonenal during deep-frying of potato sticks and chicken breast meat in vegetable oils
(Institute of Food Science and Technology, 2020-04)
The present work investigated the formation of three toxic aldehydes, malondialdehyde (MDA), 4‐hydroxy‐hexenal (HHE) and 4‐hydroxy‐nonenal (HNE), during deep‐frying of different foods in corn oil (CO), rapeseed oil (RO) ...