Functional Properties and Potential Applications of Wheat Bran Extracts in Food and Cosmetics: A Review of Antioxidant, Enzyme-Inhibitory, and Anti-Aging Benefits
Foods,
Journal Year:
2025,
Volume and Issue:
14(3), P. 515 - 515
Published: Feb. 5, 2025
This
review
examines
existing
studies
on
wheat
bran
extracts
(WBEs)
to
provide
an
overview
of
their
functional
properties,
including
antioxidant
and
enzyme-inhibitory
activities,
highlighting
potential
as
natural
alternatives
for
applications
in
both
the
food
cosmetic
industries.
Despite
variations
extraction
techniques,
WBEs
consistently
demonstrated
a
significant
presence
phenolic
compounds
activity.
In
industry,
are
valued
nutritional
richness,
dietary
fiber,
proteins,
bioactive
such
arabinoxylans.
These
improve
texture,
stability,
baking
properties.
Additionally,
have
antimicrobial
potential,
enhanced
product
quality,
serve
preservatives.
Furthermore,
exhibit
inhibitory
effects
against
collagenase
elastase,
suggesting
promising
anti-aging
potential.
cosmetics
sector,
gained
attention
due
emulsion
skin-whitening
effects,
capacities.
They
enhance
stability
emulsions,
skin
hydration,
inhibit
enzymes
linked
aging,
positioning
potentially
synthetic
ingredients
skincare
products.
Our
recent
pilot
study
also
supports
that
defenses
oxidative
stress
rats,
role
interventions.
To
further
elucidate
efficacy
bioavailability
beneficial
applications,
more
comprehensive
vivo
required
future.
Language: Английский
Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits
Foods,
Journal Year:
2024,
Volume and Issue:
13(21), P. 3369 - 3369
Published: Oct. 23, 2024
Microbial
fermentation
is
a
well-known
strategy
for
enhancing
the
nutraceutical
attributes
of
foods.
Among
outcomes,
bioactive
peptides
(BAPs),
short
chains
amino
acids
resulting
from
proteolytic
activity,
are
emerging
as
promising
components
thanks
to
their
bioactivities.
Indeed,
BAPs
offer
numerous
health
benefits,
including
antimicrobial,
antioxidant,
antihypertensive,
and
anti-inflammatory
properties.
This
review
focuses
on
production
during
process,
emphasizing
how
different
microbial
strains
conditions
influence
quantity
quality
these
peptides.
Furthermore,
it
examines
benefits
fermented
foods,
highlighting
potential
in
disease
prevention
overall
promotion.
Additionally,
this
addresses
challenges
future
directions
field.
comprehensive
overview
underscores
promise
foods
sustainable
potent
sources
peptides,
with
significant
implications
developing
functional
nutraceuticals.
Language: Английский
Identification, characterization, and molecular docking of immunomodulatory peptides in Astragalus (Astragalus membranaceus (Fisch.)Bge) seed protein hydrolysates
Yu Zhao,
No information about this author
He Teng,
No information about this author
Zhongxian Yu
No information about this author
et al.
Food Chemistry,
Journal Year:
2025,
Volume and Issue:
480, P. 143631 - 143631
Published: March 8, 2025
Language: Английский
Rerouting therapeutic peptides and unlocking their potential against SARS-CoV2
Namrata Prashar,
No information about this author
Sameer Khairullah MOHAMMED,
No information about this author
Raja Natesan Sella
No information about this author
et al.
3 Biotech,
Journal Year:
2025,
Volume and Issue:
15(5)
Published: April 4, 2025
Language: Английский
Construction of a preoperative emotional state and postoperative intra-abdominal pressure based prediction model for early enteral feeding intolerance in postoperative patients with gastric cancer
Frontiers in Nutrition,
Journal Year:
2024,
Volume and Issue:
11
Published: Nov. 26, 2024
The
incidence
of
enteral
feeding
intolerance
(ENFI)
in
the
early
postoperative
period
is
high
patients
after
gastric
cancer
resection
due
to
characteristics
surgical
traumatic
stress
and
changes
physiological
structure
digestive
tract,
current
evaluation
ENFI
mostly
depends
on
symptoms
complaints
resection,
which
lagging
subjective.
Early
accurate
objective
prediction
risk
critical
guide
clinical
nutrition
practice.
Language: Английский