Sökning: "gastrointestinal in vitro digestion"

Visar resultat 1 - 5 av 18 avhandlingar innehållade orden gastrointestinal in vitro digestion.

  1. 1. Oxidation of fish lipids during gastrointestinal in vitro digestion

    Författare :Karin Larsson; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TBARS; HHE; salmon; lipids; TIM; fish; HNE; in vitro digestion; gastrointestinal; aldehydes; cod liver oil; n-3 PUFA; herring; lipid oxidation; MDA;

    Sammanfattning : Fish and many other marine organisms, contain long chain n-3 polyunsaturated fatty acids (LC n-3 PUFA), e.g. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA has shown beneficial effects in diseases related to inflammatory processes, such as cardiovascular diseases. LÄS MER

  3. 2. Oxidation of marine oils during in vitro gastrointestinal digestion and its effects on stress in human intestinal Caco-2 cells

    Författare :Cecilia Tullberg; Chalmers tekniska högskola; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; lipid oxidation; human digestive fluids; LC n-3 PUFAs; Caco-2 cells; marine oils; HNE; MDA; in vitro digestion; HHE; gastrointestinal; aldehydes;

    Sammanfattning : Marine oils are attracting public interest due to the preventive effects, e.g., on inflammation, which are linked to the long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs). However, LC n-3 PUFAs are highly susceptible to oxidation, which could interfere with their positive effects. LÄS MER

  4. 3. Antioxidative Properties of Herring (Clupea harengus) Press Juice in Food, In Vitro and In Vivo Model Systems

    Författare :Thippeswamy Sannaveerappa; Chalmers tekniska högskola; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; antioxidants; monocytes; washed cod mince; Clupea harengus; LDL oxidation; press juice; oxidation; ORAC; hemoglobin; alpha-tocopherol; herring; in vitro digestion.;

    Sammanfattning : Some species like herring (Clupea harengus) are currently under-utilized due to their small size, dark colour and susceptibility to lipid oxidation. Our hypothesis has been that the high susceptibility of herring to oxidation makes it well equipped with natural antioxidants, both fat and water soluble ones. LÄS MER

  5. 4. Factors Influencing Iron Dialyzability and Uptake in In Vitro Models

    Författare :Susan Salovaara; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; ferric iron; iron dialyzability; Caco-2 cells; pea protein; organic acids; gastrointestinal model; transit time; iron absorption; ferrous iron;

    Sammanfattning : The availability or iron from a meal is influenced by numerous factors. This thesis deals with three of them: organic acids, plant proteins (pea and soy), and transit time through the stomach and small intestine. LÄS MER

  7. 5. Malting of Barley for healthy foods. Optimal conditions for phytate removal and preservation of ?-glucan, in vitro iron availability and degradation of phytate and ?-glucan during in vitro digestion

    Författare :Ann-Katrin Haraldsson; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; phytate; Saccharomyces cerevisiae; iron availability; barley; phytase activity; beta-glucan; in vitro digestion; malting; Caco-2 cells;

    Sammanfattning : A high concentration of phytate (myo-inositol hexaphosphate) in cereals is known to impair absorption of dietary minerals. The aim of this work was to optimize a malting procedure to degrade phytate and/or increase phytase activity in barley to improve iron availability and to preserve the content of β-glucan, since β-glucan is associated with health promoting properties and is therefore of nutritional interest. LÄS MER