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| http://dx.doi.org/10.14309/crj.2017.49 | DOI Listing |
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Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44519, Egypt.
Inflammatory bowel disease is a collection of intestinal disorders that cause inflammation in the digestive tract. Prolonged inflammation in the gastrointestinal tract is a major risk factor for colorectal cancer. The objective of this study was to fucus on gene expression levels of (KRT-14; associated with epithelial cell integrity) and enhancer of zeste homolog-1 (EZH-2; involved in cellular proliferation) in a IBD rat model in order to rule out impact of nutraceuticals (pumpkin seed oil; PSO) as a complementary approach to conventional treatments of IBD.
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Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-776 Warsaw, Poland.
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Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, 36570-900, Viçosa, MG, Brazil. Electronic address:
Adding value to food by-products, such as pumpkin seeds, is an important strategy for the complete utilization of plant foods and advancing sustainability goals. This study aimed to maximize the production of bioactive peptides from pumpkin seed protein (PSP) by combining ultrasonic (US) pretreatment (40 kHz, 23.8 W/L) with enzymatic hydrolysis.
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This study explores the effect of different extraction methods and preheat treatments in obtaining protein concentrate from pumpkin seed flour. The effects on the yield and functional properties of pumpkin seed protein concentrate (PSPC) were compared alongside microwave and conventional preheating methods using alkali, salt, and enzyme-assisted alkali extraction techniques. Analytical assessments included proximate analysis, soluble protein content, water solubility index (WSI), emulsification activity (EA) and stability (ES), foaming capacity (FC) and stability (FS), and antioxidant activity (AA).
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