Nanoparticles containing tamarind isolate protein potentiate the satiety without promoting the anti-Inflammatory effect in a preclinical model of diet-Induced obesity

The study aimed to evaluate the nanoparticles (ECW) containing tamarind trypsin inhibitor (TTI) concerning the storage effect under different conditions on antitrypsin activity and the bioactive potential in a preclinical model. ECW was exposed to different pH and temperatures to evaluate the intera...

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Detalhes bibliográficos
Principais autores: Morais, Ana Heloneida de Araújo, Costa, Rafael O. A., Medeiros, Isaiane, Queiroz, Jaluza L. C. de, Matias, Lídia L. R., Lima, Mayara S. R., Oliveira, Gerciane S. de, Aguiar, Ana Júlia F. C., Costa, Izael S., Silva, Eloyse Mikaelly de S., Santos, Nicolle Caroline S. dos, Passos, Thaís S.
Outros Autores: https://orcid.org/0000-0002-6460-911X
Formato: article
Idioma:English
Publicado em: Foods
Assuntos:
Trypsin inhibitor
tamarind
encapsulation
antitrypsin activity
; pH conditions
thermal treatment
Endereço do item:https://repositorio.ufrn.br/handle/123456789/54233
https://doi.org/10.3390/foods11213526
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https://repositorio.ufrn.br/handle/123456789/54233
https://doi.org/10.3390/foods11213526

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