Emiliano Feller

From By-Product to Bioactive: New Antioxidant and Bioavailable Peptides Derived from Milk Permeate Targeting the Nrf2/Keap1 Pathway in Intestinal Cell Models

Valeria Scalcon, Alessandro Grinzato, Federico Fiorese, Alessandra Folda et autres

This study investigates the antioxidant properties of several synthetic peptides derived from milk proteins previously identified in milk permeate, a by-product of the dairy industry. The aim of the research is to identify which peptides present in milk permeate are responsible for …

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From Byproduct to Bioactive: New Antioxidant and Bioavailable Peptides Derived from Milk Permeate Targeting Nrf2/Keap1 Pathway in Intestinal Cell Models

Valeria Scalcon, Alessandro Grinzato, Federico Fiorese, Alessandra Folda et autres

By-Products Valorization: Peptide Fractions from Milk Permeate Exert Antioxidant Activity in Cellular and In Vivo Models

Valeria Scalcon, Federico Fiorese, Marica Albanesi, Alessandra Folda et autres

The discarding of agri-food by-products is a stringent problem due to their high environmental impact. Recovery strategies can lead to a reduction of waste and result in new applications. Agri-food waste represents a source of bioactive molecules, which could promote health benefits. …

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Neither Incretin or Amino Acid Responses, nor Casein Content, Account for the Equal Insulin Response Following Iso-Lactose Loads of Natural Human and Cow Milk in Healthy Young Adults

Paolo Tessari, Alessandro Toffolon, Monica Vettore, Elisabetta Iori et autres

Human milk contains <50% less protein (casein) than cow milk, but is equally effective in insulin secretion despite lower postingestion hyperaminoacidemia. Such potency of human milk might be modulated either by incretins (glucagon-like polypeptide-1,GLP-1); glucose-inhibitory-polypeptide, GIP), and/or by milk casein content. Healthy …

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Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages

Laura Moretto, Federica Tonolo, Alessandra Folda, Valeria Scalcon et autres

Abstract Soy (Glycine max) and oats (Avena sativa) are plant sources used in milk-alternative beverages. However, protein and lipid constituents of these food matrices can undergo alterations during the storage. In this work, a commercial formulation of soy and oat-based beverages were …

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Fermented Soy-Derived Bioactive Peptides Selected by a Molecular Docking Approach Show Antioxidant Properties Involving the Keap1/Nrf2 Pathway

Federica Tonolo, Laura Moretto, Alessandro Grinzato, Federico Fiorese et autres

Bioactive peptides are a group of molecules with health beneficial properties, deriving from food matrices. They are protein fragments consisting of 2-20 amino acids that can be released by microbial fermentation, food processing and gastrointestinal digestion. Once hydrolyzed from their native proteins, …

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Identification of New Peptides from Fermented Milk Showing Antioxidant Properties: Mechanism of Action

Federica Tonolo, Federico Fiorese, Laura Moretto, Alessandra Folda et autres

Due to their beneficial properties, fermented foods are considered important constituents of the human diet. They also contain bioactive peptides, health-promoting compounds studied for a wide range of effects. In this work, several antioxidant peptides extracted from fermented milk proteins were investigated. …

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Antioxidant Properties of Fermented Soy during Shelf Life

Federica Tonolo, Laura Moretto, Alessandra Folda, Valeria Scalcon et autres

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Milk-derived bioactive peptides protect against oxidative stress in a Caco-2 cell model

Federica Tonolo, Michele Sandre, Stefania Ferro, Alessandra Folda et autres

or TbOOH, and, in addition, they showed a protective effect on the thiol-related antioxidant enzymes thioredoxin reductase and glutathione reductase. Finally, they caused a decrease of ROS production induced by TbOOH in Caco-2 cells. The reported results highlight the relevant antioxidant role …

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Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life

Anna Citta, Alessandra Folda, Valeria Scalcon, Guido Scutari et autres

Oxidation processes in milk and yogurt during the shelf life can result in an alteration of protein and lipid constituents. Therefore, the antioxidant properties of yogurt in standard conditions of preservation were evaluated. Total phenols, free radical scavenger activity, degree of lipid …

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KIDNEY INVESTIGATIONS WITH $sup 131$I-LABELED-IODINATED AMIDE.

H Weissenstein, F. Suetterlin, Emiliano Feller