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An Open-label, Single-centre, Two period, crossover, Drug Interaction Study to Assess the Effect of Multiple Oral Administration of Bacosides Enriched Standardized Extract of Bacopa (BESEB) (150 mg BD) on the Pharmacokinetics, Safety and Tolerability of antidiabetic drugs Gliclazide 80mg and Metformin 500mg in Indian Patients With Type 2 Diabetes.

开始日期2016-08-09

申办/合作机构

Csir Food Research Institute

CTRI/2012/08/002850 / Completed临床3期

Evaluation of hepatoprotective effect of Picroliv in patients receiving multi drug therapy for Tuberculosis.

开始日期2005-03-01

申办/合作机构

Csir Food Research Institute

100 项与 Csir Food Research Institute 相关的临床结果

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0 项与 Csir Food Research Institute 相关的专利（医药）

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74

项与 Csir Food Research Institute 相关的文献（医药）

2025-01-01·Food Chemistry

Stereo-hindrance effect and oxidation cross-linking induced by ultrasound-assisted sodium alginate-glycation inhibit lysinoalanine formation in silkworm pupa protein

Article

作者: Ma, Haile ; Dai, Chunhua ; Xu, Haining ; He, Ronghai ; Huang, Liurong ; Ma, Chunfang ; Pan, Jiayin ; Mintah, Benjamin Kumah ; Dabbour, Mokhtar

Silkworm pupa protein isolate (SPPI) is rich in amino acids, making it chemically reactive, degradable, and easy to form lysinoalanine (LAL). We investigated how conformational cross-linking, induced by ultrasound-assisted sodium alginate, could inhibit the formation of LAL during the preparation of SPPI. Glycoconjugated SPPI (using 1 % sodium alginate under ultrasonication) showed the lowest LAL content i.e., 7.403 μg·mg^-1, representing a 49.58 % decrease, with reference to the control. The ionic, hydrogen, and covalent bonds in the glycoconjugate increased by 171.79 %, 8.48 %, and 35.56 %, respectively. Glycation decreased arginine by 28.92 % and caused the oxidation of tyrosine, methionine and proline to form carbonyl groups. Some precursor amino acids, including lysine, serine, cysteine and threonine were not degraded during the combined treatment. The macromolecular aggregation caused by structural modifications strengthened the steric resistance of LAL cross-linking. The study outcomes provide a novel approach and theoretical basis for inhibition of LAL formation in SPPI.

2024-08-01·International Journal of Biological Macromolecules

Corrigendum to “Changes in physicochemical, structural and functional properties, and lysinoalanine formation during the unfolding and refolding of pH-shifted black soldier fly larvae albumin” [Int. J. Biol. Macromol. 272 (2024) 132801]

作者: Ma, Haile ; Dabbour, Mokhtar ; Huang, Liurong ; Pan, Jiayin ; Dai, Chunhua ; Mintah, Benjamin Kumah ; He, Ronghai ; Xu, Haining

2024-06-01·Aquaculture, Fish and Fisheries

Assessment of waste generated from fresh Nile tilapia Oreochromis niloticus in Accra, Ghana

作者: Otwey, Richard Yaw ; Koivula, Hanna M. ; Nketia, Stephen ; Agyakwah, Seth K. ; Galley, Christopher ; Lee, Youngsun ; Atter, Amy

AbstractAquaculture is a key component of Ghana's food system strategies, promoting sustainable animal protein production. Aquaculture complements traditional marine capture fisheries to close the gap between demand and supply. However, about one third of fish produced globally have been reported to go to waste yearly. Among the various cultured fish, the Nile tilapia Oreochromis niloticus is a predominant species. This study aimed to estimate the extent of Nile tilapia wastage by consumers in Ghana. A web‐based cross‐sectional consumer survey was designed to assess the parts of the tilapia consumers generally classified as edible or inedible, taking into account the three primary tilapia preparation methods. The study utilised a semi‐structured online questionnaire, gathering responses from 246 participants. The parts of Nile tilapia investigated included the flesh, fins, offal, head, scales, bones, and gill flaps/opercula. The analysis of consumed and wasted parts of Nile tilapias by weight showed that, on average, the flesh made up the majority of the fish at 55.26%, followed by the head at 26.46%, offal at 8.51%, scales at 3.10%, fins at 2.93%, bones at 2.76%, and operculum at 0.98%, which was the smallest component. The study concluded that approximately 30%–45% of waste is generated from Nile tilapia in the Ghanaian supply chain. Tilapia was widely consumed by all groups, with an average liking score of 7.69 ± 1.95 on a 10‐point hedonic scale. A significant association was found between gender and consumption patterns with females showing a higher degree of liking. There was a strong association between the method of preparation and consumption patterns; the fried parts were classified as more edible compared to those that were boiled or grilled. To reduce waste in the aquaculture industry, tilapia and other fishes could be processed in a way that various edible and inedible parts are sold separately.

100 项与 Csir Food Research Institute 相关的药物交易

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100 项与 Csir Food Research Institute 相关的转化医学

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