Migaki-nishin is a Japanese term that refers to dried herring fillets. It is widely consumed in Japan due to its characteristic flavor enhancing properties. This study was conducted to investigate the changes in chemical and sensory properties of migaki-nishin during drying. Chemical analyses showed that extractive nitrogen and amount of peptides increased significantly (P < 0.05) up to the 8th...

Kojic acid is widely used to inhibit the browning effect of tyrosinase in cosmetic and food industries. In this work, synthesis of kojic monooleate ester (KMO) was carried out using lipase-catalysed esterification of kojic acid and oleic acid in a solvent-free system. Response Surface Methodology (RSM) based on central composite rotatable design (CCRD) was used to optimise the main important re...

Bread is the most important food in the Spanish household and represents the largest proportion of products produced by commercial bakeries. The browning indicators furosine, hydroxymethylfurfural (HMF), and color were determined to evaluate heat effects induced during manufacture of these foods. The breads analyzed were common, special, sliced toasted, and snack breads. Identical sample prepar...

Citation: Cao W, Huang H, Xia T, Liu C, Muhammad S and Sun C (2018) Homeobox a5 Promotes White Adipose Tissue Browning Through Inhibition of the Tenascin C/Toll-Like Receptor 4/Nuclear Factor Kappa B Inflammatory Signaling in Mice. Front. Immunol. 9:647. doi: 10.3389/fimmu.2018.00647 homeobox a5 Promotes White adipose Tissue Browning Through inhibition of the Tenascin c/Toll-like receptor 4/nuc...

In this paper we studied the antioxidant and antiproliferative activities of the heated pepsin hydrolysate from a marine fish half-fin anchovy (HAHp-H). Furthermore, we compared the chemical profiles including the amino acid composition, the browning intensity, the IR and UV-visible spectra, and the molecular weight distribution between the half-fin anchovy pepsin hydrolysate (HAHp) and HAHp-H....

The growth rate and feed efficiency of pigs fed a diet containing 10% dried whey and 20% alfalfa was less than with either treatment alone, suggesting a possible antagonism between alfalfa and whey. A digestibility trial with rats indicated that feeding lactose, a major constituent of whey, reduced the digestibility of alfalfa fiber and purified cellulose. In another rat experiment, the feeding...

turmeric (cucurma longa) has been used as an antioxidant agent in medical as well as health sciences some years ago. however, it has not been applied in tissue culture till now. browning tissues is result of tissue damages caused by polyphenoloxidase enzyme. in order to study this problem and reduce browning, explants are cultured in culture media containing antioxidants including citric acid, ...

How the nuclear receptor PPARγ regulates the development of two functionally distinct types of adipose tissue, brown and white fat, as well as the browning of white fat, remains unclear. Our previous studies suggest that PexRAP, a peroxisomal lipid synthetic enzyme, regulates PPARγ signaling and white adipogenesis. Here, we show that PexRAP is an inhibitor of brown adipocyte gene expression. Pe...