WordNet

the organic process by which food is converted into substances that can be absorbed into the body
the process of decomposing organic matter (as in sewage) by bacteria or by chemical action or heat
learning and coming to understand ideas and information; "his appetite for facts was better than his digestion"
of or relating to proteolysis

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1. 食物アレルゲンの分子機能 molecular features of food allergens
2. リチウムと甲状腺 lithium and the thyroid
3. 骨格の正常な発達および骨形成ならびに骨吸収の調節 normal skeletal development and regulation of bone formation and resorption
4. 小児における浮腫の病態生理および病因 pathophysiology and etiology of edema in children
5. 乳児における母乳の利益 infant benefits of breastfeeding

In vitro studies of the digestibility of lectin from black turtle bean (Phaseolus vulgaris).

He S1, Simpson BK2, Ngadi MO3, Ma Y4.
Food chemistry.Food Chem.2015 Apr 15;173:397-404. doi: 10.1016/j.foodchem.2014.10.045. Epub 2014 Oct 17.
In this study, the in vitro digestibility of lectin from black turtle bean was investigated in simulated gastric fluid (SGF) and tryptic digestion, using kinetic densitometric analysis for SDS-PAGE and spectroscopic measurements. It was found that the native lectin was relatively stable in both SGF
PMID 25466038

High-pressure improves enzymatic proteolysis and the release of peptides with angiotensin I converting enzyme inhibitory and antioxidant activities from lentil proteins.

Garcia-Mora P1, Peñas E1, Frias J1, Gomez R1, Martinez-Villaluenga C2.
Food chemistry.Food Chem.2015 Mar 15;171:224-32. doi: 10.1016/j.foodchem.2014.08.116. Epub 2014 Sep 4.
Angiotensin I converting enzyme (ACE) inhibitory and antioxidant peptides are receiving attention due to their beneficial effects in the prevention/treatment of hypertension. The objective was to explore the effect of high hydrostatic pressure (HP) on proteolysis by different proteases and the relea
PMID 25308663

Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates.

Budryn G1, Pałecz B2, Rachwał-Rosiak D3, Oracz J3, Zaczyńska D3, Belica S2, Navarro-González I4, Meseguer JM5, Pérez-Sánchez H6.
Food chemistry.Food Chem.2015 Feb 1;168:276-87. doi: 10.1016/j.foodchem.2014.07.056. Epub 2014 Jul 15.
The aim of the study was to characterise the interactions of hydroxycinnamic and chlorogenic acids (CHAs) from green coffee, with isolates of proteins from egg white (EWP), whey (WPC) and soy (SPI), depending on pH and temperature. The binding degree was determined by liquid chromatography coupled t
PMID 25172711

Analysis of specific proteolytic digestion of the peptidoglutaminase–asparaginase of koji molds

Ito Kotaro,Koyama Yasuji
Journal of bioscience and bioengineering 118(3), 253-255, 2014-09
… Here, we found that specific proteolytic digestion of AsGahB by extracellular proteases of koji molds is similar to that of AsGahA which exists in proteolytic form under solid-state culture. …
NAID 110009857353

西山一朗
栄養学雑誌 72(6), 292-301, 2014
貯蔵性に優れ，いつでも手軽に食べられるキウイフルーツは，日本を含め世界中で食されている。ビタミンC，カロテノイドの一種ルテインなどを含んでおり，食物繊維も豊富な機能性の高い食品である。さらに，キウイフルーツ果実には「アクチニジン」という特徴的な成分が含まれている。アクチニジンはキウイフルーツから見出されたたんぱく質分解酵素で，近年，その消化促進作用が注目されている。本稿では，アクチニジンの酵素学的 …
NAID 130004735333