Phoenix dactylifera L. seed protein hydrolysates as a potential source of peptides with antidiabetic and anti-hypercholesterolemic properties: An in vitro study

A novel strategy for producing nano-particles from date seeds and enhancing their phenolic content and antioxidant properties using ultrasound-assisted extraction: A multivariate based optimization study

(2022) Hussein Mostafa et al.   ULTRASONICS SONOCHEMISTRY

Simulated gastrointestinal digestion of camel and bovine casein hydrolysates: Identification and characterization of novel anti-diabetic bioactive peptides

(2021) Priti Mudgil et al.   FOOD CHEMISTRY

Amaranth proteins as potential source of bioactive peptides with enhanced inhibition of enzymatic markers linked with hypertension and diabetes

(2021) Hina Kamal et al.   JOURNAL OF CEREAL SCIENCE

A comparative investigation into novel cholesterol esterase and pancreatic lipase inhibitory peptides from cow and camel casein hydrolysates generated upon enzymatic hydrolysis and in-vitro digestion

(2021) Priti Mudgil et al.   FOOD CHEMISTRY

Molecular basis of the anti-diabetic properties of camel milk through profiling of its bioactive peptides on dipeptidyl peptidase IV (DPP-IV) and insulin receptor activity

(2020) Arshida Ashraf et al.   JOURNAL OF DAIRY SCIENCE

Legume Proteins As A Promising Source Of Anti-Inflammatory Peptides

(2019) Aline Reyes-Díaz et al.   CURRENT PROTEIN & PEPTIDE SCIENCE

Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients

(2019) Sajid Maqsood et al.   FOOD CHEMISTRY

Identification and molecular docking study of novel cholesterol esterase inhibitory peptides from camel milk proteins

(2019) Priti Mudgil et al.   JOURNAL OF DAIRY SCIENCE

Comparative study on utilization of micro and nano sized starch particles for encapsulation of camel milk derived probiotics (Pediococcus acidolactici)

(2019) Mudasir Ahmad et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

α-Glucosidase and ACE dual inhibitory protein hydrolysates and peptide fractions of sprouted quinoa yoghurt beverages inoculated with Lactobacillus casei

(2019) Joy Ujiroghene Obaroakpo et al.   FOOD CHEMISTRY

Characterization and identification of novel antidiabetic and anti-obesity peptides from camel milk protein hydrolysates

(2018) Priti Mudgil et al.   FOOD CHEMISTRY

Investigation on antioxidant, angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory activity of Bambara bean protein hydrolysates

(2018) Martin Alain Mune Mune et al.   FOOD CHEMISTRY

Identification of Pinto bean peptides with inhibitory effects on α-amylase and angiotensin converting enzyme (ACE) activities using an integrated bioinformatics-assisted approach

(2018) Ying-Yuan Ngoh et al.   FOOD CHEMISTRY

In vitro chemopreventive properties of peptides released from quinoa ( Chenopodium quinoa Willd.) protein under simulated gastrointestinal digestion

(2018) Rubén Vilcacundo et al.   FOOD RESEARCH INTERNATIONAL

Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems

(2018) Kholoud Awad Al-Shamsi et al.   JOURNAL OF DAIRY SCIENCE

Camel whey protein hydrolysates displayed enhanced cholesteryl esterase and lipase inhibitory, anti-hypertensive and anti-haemolytic properties

(2018) Sabika Jafar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dipeptidyl peptidase-IV, α-amylase, and angiotensin I converting enzyme inhibitory properties of novel camel skin gelatin hydrolysates

(2018) Priti Mudgil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dipeptidyl peptidase IV (DPP-IV) inhibitory properties of a camel whey protein enriched hydrolysate preparation

(2018) Alice B. Nongonierma et al.   FOOD CHEMISTRY

Purification and identification of a novel antidiabetic peptide from Chinese giant salamander (Andrias davidianus) protein hydrolysate against α-amylase and α-glucosidase

(2017) Abuubakar Hassan Ramadhan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

(2016) Melissa Ferreira SBROGGIO et al.   Food Science and Technology

Structure–activity studies of protease activating, lipase inhibiting, bile acid binding and cholesterol-lowering effects of pre-screened cumin seed bioactive peptides

(2016) Hwee-Leng Siow et al.   Journal of Functional Foods

Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

(2016) Melissa Ferreira SBROGGIO et al.   Food Science and Technology

Dipeptidyl peptidase IV inhibitory activity of protein hydrolyzates from Amaranthus hypochondriacus L. Grain and their influence on postprandial glycemia in Streptozotocin-induced diabetic mice.

(2015) S-S Jorge et al.   African Journal of Traditional Complementary and Alternative Medicines

Generation and identification of angiotensin converting enzyme (ACE) inhibitory peptides from a brewers’ spent grain protein isolate

(2015) Alan Connolly et al.   FOOD CHEMISTRY

Hard-to-cook bean ( Phaseolus vulgaris L.) proteins hydrolyzed by alcalase and bromelain produced bioactive peptide fractions that inhibit targets of type-2 diabetes and oxidative stress

(2015) Miguel E. Oseguera-Toledo et al.   FOOD RESEARCH INTERNATIONAL

Major Peptides from Amaranth (Amaranthus cruentus) Protein Inhibit HMG-CoA Reductase Activity

(2015) Rosana Soares et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Quinoa (Chenopodium quinoa Willd.) protein hydrolysates with in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant properties

(2015) Alice B. Nongonierma et al.   JOURNAL OF CEREAL SCIENCE

Potential antithrombotic activity detected in amaranth proteins and its hydrolysates

(2015) Ana Clara Sabbione et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Date seed flour and hydrolysates affect physicochemical properties of muffin

(2015) Priyatharini Ambigaipalan et al.   Food Bioscience

The Role of Grain Legumes in the Prevention of Hypercholesterolemia and Hypertension

(2014) Anna Arnoldi et al.   CRITICAL REVIEWS IN PLANT SCIENCES

Lactobacillus strains isolated from infant faeces possess potent inhibitory activity against intestinal alpha- and beta-glucosidases suggesting anti-diabetic potential

(2014) Harsh Panwar et al.   EUROPEAN JOURNAL OF NUTRITION

In vitro α-glucosidase, angiotensin converting enzyme and dipeptidyl peptidase-IV inhibitory properties of brewers' spent grain protein hydrolysates

(2013) Alan Connolly et al.   FOOD RESEARCH INTERNATIONAL

Novel peptides derived from egg white protein inhibiting alpha-glucosidase

(2011) Zhipeng Yu et al.   FOOD CHEMISTRY

Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein

(2011) Fatemeh Bamdad et al.   JOURNAL OF CEREAL SCIENCE

Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits

(2011) Chibuike C. Udenigwe et al.   JOURNAL OF FOOD SCIENCE

Antioxidant properties of whey protein hydrolysates as measured by three methods

(2010) Adriena Dryáková et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Peptides from purified soybean β-conglycinin inhibit fatty acid synthase by interaction with the thioesterase catalytic domain

(2010) Cristina Martinez-Villaluenga et al.   FEBS Journal

Amaranth protein presents cholesterol-lowering effect

(2009) Simone Mendonça et al.   FOOD CHEMISTRY

Nutritional and Functional Properties of Dates: A Review

(2008) Mohamed Ali Al-Farsi* et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION