Raise Ahmad

A multi-modal workflow identifies non-γ-glutamyl kokumi peptides in plant proteins

Christina M. Reumiller, Raise Ahmad, Stephen R. Haines, Jihan Kim et autres

Plant proteins are increasingly incorporated into sustainable foods, yet their sensory performance falls short of consumer expectations. Kokumi sensation is typically associated with γ-glutamyl peptides, which enhance mouthfulness and flavour continuity via activation of the calcium-sensing receptor (CaSR). This study develops a …

nz (code pays fourni par la source)

Social isolation during adolescence alters novel object recognition memory, brain and gut gene expression, and microbiota composition in a sex-specific manner

Raise Ahmad, Gosia Zobel, Rina Hannaford, Paul Maclean et autres

Adolescent social isolation is a known risk factor for anxiety and depression related disorders, yet its effects on brain–gut communication and potential sex differences remain unclear. We hypothesised that isolation would heighten anxiety- and depression-related behaviors and consequently impair memory in both …

nz (code pays fourni par la source)

Physicochemical Stability and Bio-Functionality of Liposome-Encapsulated Macadamia Husk Phenolic Extract

Md Faruk Ahmed, Catherine P. Whitby, David G. Popovich, Raise Ahmad et autres

Macadamia husks are an underutilized by-product of nut processing and a rich source of phenolic compounds with strong antioxidant activity. However, their instability during processing, storage, and gastrointestinal digestion limits their application in food systems. This study aimed to encapsulate macadamia husk …

nz, vn (code pays fourni par la source)

Influence of sugar composition in yoghurt on sweet receptor activation and sensory sweetness perception

Raise Ahmad, Amanda Dupas de Matos, Joanne Hort, Li Day et autres

Sweetness is sensed by sweet taste receptor heterodimer (TAS1R2/TAS1R3) which responds to sucrose, glucose, fructose, and galactose. Limiting added sugar in dairy foods while maintaining sweetness for palatability is important in healthy food design. We investigated the influence of sugar composition in …

nz (code pays fourni par la source)

Influence of sugar composition in yoghurt on sweet receptor activation and sensory sweetness perception

Raise Ahmad, Amanda Dupas de Matos, Joanne Hort, Li Day et autres

Sweetness is sensed by sweet taste receptor heterodimer (TAS1R2/TAS1R3) which responds to sucrose, glucose, fructose, and galactose. Limiting added sugar in dairy foods while maintaining sweetness for palatability is important in healthy food design. We investigated the influence of sugar composition in …

nz (code pays fourni par la source)

Influence of sugar composition in yoghurt on sweet receptor activation and sensory sweetness perception

Raise Ahmad, Amanda Dupas de Matos, Joanne Hort, Li Day et autres

Sweetness is sensed by sweet taste receptor heterodimer (TAS1R2/TAS1R3) which responds to sucrose, glucose, fructose, and galactose. Limiting added sugar in dairy foods while maintaining sweetness for palatability is important in healthy food design. We investigated the influence of sugar composition in …

nz (code pays fourni par la source)

Generation and Characterisation of Kokumi-Active Peptides from Mushroom Stalks through Enzymatic Bioconversion

Raise Ahmad, Scott C. Hutchings, Arvind Subbaraj, Richard Edmonds et autres

nz (code pays fourni par la source)

Protecting kokumi activity of meat hydrolysates: effects of Maillard reaction on calcium-sensing receptor activation during heating

Jihan Kim, Santanu Deb‐Choudhury, Arvind Subbaraj, Raise Ahmad

Abstract Kokumi compounds enhance mouthfulness and flavour continuity by activating the calcium-sensing receptor (CaSR). While enzymatic hydrolysis of meat proteins produces kokumi-active γ-glutamyl peptides, their functionality often diminishes during cooking at high temperature. We investigated whether the Maillard reaction could preserve or …

no (code pays fourni par la source)

Corrigendum to “Novel rutin-casein composites as functional dry ingredients for the delivery of high concentrations of rutin in dairy beverages: in vitro bioaccessibility, cytotoxicity, absorption, and intestinal barrier integrity” [Food Hydrocolloids 170 2026 111735]

Raise Ahmad, Ajitpal Purba, Ali Rashidinejad

nz (code pays fourni par la source)

Novel rutin-casein composites as functional dry ingredients for the delivery of high concentration of rutin in dairy beverages: in vitro bioaccessibility, cytotoxicity, absorption, and intestinal barrier integrity

Raise Ahmad, Ajitpal Purba, Ali Rashidinejad

Rutin, a flavonoid with antioxidant and anti-inflammatory properties, has poor solubility (highly hydrophobic) and is unstable during gastrointestinal digestion, limiting its use in functional foods. To overcome this challenge, we developed two rutin-caseinate composites (RCC1 and RCC2) as delivery vehicles for incorporation …

nz (code pays fourni par la source)

Activation of the calcium-sensing receptor by glutathione maillard products: Implications for kokumi sensation

Raise Ahmad, Santanu Deb‐Choudhury, Arvind Subbaraj, Jihan Kim

Kokumi peptides, such as glutathione (GSH), activate the calcium-sensing receptor (CaSR) in taste buds, evoking distinct sensory attributes. Foods containing GSH-derived Maillard reaction products (MRPs) often exhibit kokumi characteristics, but their direct interaction with CaSR remains unclear. In this study, GSH was …

nz (code pays fourni par la source)

Orphan GPR50 Restrains Neurite Outgrowth and Cell Migration by Activating the G12/13 Protein‐RhoA Pathway in Neural Progenitor Cells and Tanycytes

Raise Ahmad, Marine Luka, Anne‐Sophie Journé, Sarah Gallet et autres

ABSTRACT Human genetic variants of the orphan G protein‐coupled receptor GPR50 are suggested risk factors for neuropsychiatric disorders. However, the function of GPR50 in the central nervous system (CNS) and its link to CNS disorders remain poorly defined. Here, we generated GPR50 …

fr (code pays fourni par la source)