BazEkon - Biblioteka Główna Uniwersytetu Ekonomicznego w Krakowie

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Autor
Brzozowski Bartosz (Uniwersytet Warmińsko-Mazurski w Olsztynie), Bednarski Włodzimierz (Uniwersytet Warmińsko-Mazurski w Olsztynie), Adamczak Marek (Uniwersytet Warmińsko-Mazurski w Olsztynie)
Tytuł
Biotechnologiczna modyfikacja biologicznych właściwości białek zbóż
Biotechnological Modification of Biological Properties of Proteins in Cereals
Źródło
Żywność: nauka - technologia - jakość, 2005, R. 12, nr 4 (45), s. 17-26, bibliogr. 36 poz.
Słowa kluczowe
Żywność, Biochemia, Technologia produkcji żywności, Choroby, Zboża
Food, Biochemistry, Food production technology, Illness, Corn
Uwagi
streszcz., summ.
Abstrakt
Przedstawiono właściwości biologiczne peptydów otrzymywanych z białek zapasowych ziarniaków zbóż. Wskazano na sekwencje aminokwasów w peptydach uwalnianych z białek m.in. zbóż wykazujących aktywność biologiczną. Przedstawiono udział peptydów w reakcjach alergicznych prowadzących do takich chorób, jak celiakia czy astma. Scharakteryzowano funkcje epitopów peptydów izolowanych z białek zbóż odpowiedzialnych za reakcje alergiczne. Omówiono funkcje transglutaminazy w przemianach białek w blaszkach właściwych jelita. Wskazano na potencjalne zastosowanie enzymów (transglutaminazy, peptydaz prolinowych) i mikroorganizmów (bakterii fermentacji mlekowej zakwasu chlebowego) w redukcji alergenności peptydów pochodzenia roślinnego. Scharakteryzowano biotechnologiczne metody zmniejszania alergenności białek ziarniaków zbóż. (abstrakt oryginalny)

In the paper, there were presented biological properties of peptides obtained from storage proteins of cereal grains. Aminoacids sequences were pointed out in the peptides released from the proteins contained in, among other things, cereals showing biological activity. It was also shown what role those peptides played in allergic reactions causing such diseases as coeliac disease or asthma. There were characterized those functions of the peptide epitops isolated from cereals proteins that were responsible for allergenic reactions. The functions of transglutaminase were discussed with regard to their role in the conversion of proteins in the lamina propria of colon. Potential applications of some enzymes (transglutaminase, proline, and peptidase) and microorganisms (sourdough lactic acid bacteria) were suggested with regard to the possibility of reducing the allergenity of plant-originating peptides. Several biotechnological methods of reducing the allergenity of cereals proteins were described. (original abstract)
Dostępne w
Biblioteka Główna Uniwersytetu Ekonomicznego w Krakowie
Biblioteka Główna Uniwersytetu Ekonomicznego w Poznaniu
Biblioteka Główna Uniwersytetu Ekonomicznego we Wrocławiu
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Bibliografia
Pokaż
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Cytowane przez
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ISSN
2451-0769
Język
pol
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