Search Results - "Yada, Rickey Y."
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Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review
Published in Comprehensive reviews in food science and food safety (01-11-2014)“…Research involving resistant starch (RS) is becoming more prominent. RS has the ability to modulate postprandial blood‐glucose levels and can be fermented by…”
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The role of disulfide bonds in a Solanum tuberosum saposin-like protein investigated using molecular dynamics
Published in PloS one (25-08-2020)“…The Solanum tuberosum plant specific insert (StPSI) has a defensive role in potato plants, with the requirements of acidic pH and anionic lipids. The StPSI…”
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Protein Structure Insights into the Bilayer Interactions of the Saposin-Like Domain of Solanum tuberosum Aspartic Protease
Published in Scientific reports (05-12-2017)“…Many plant aspartic proteases contain a saposin-like domain whose principal functions are intracellular sorting and host defence. Its structure is…”
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Biomedical NiTi and β-Ti Alloys: From Composition, Microstructure and Thermo-Mechanics to Application
Published in Metals (Basel ) (01-03-2022)“…A comprehensive, bottoms-up characterization of two of the most widely used biomedical Ti-containing alloys, NiTi and β-Ti, was carried out applying a novel…”
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5
Evolution of amylopectin structure in developing wheat endosperm starch
Published in Carbohydrate polymers (04-11-2014)“…•AP of large and small granules undergo similar changes prephysiological maturity.•Postphysiological maturity both granules have higher ECL.•AP structure…”
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Resolving nanoscopic structuring and interfacial THz dynamics in setting cements
Published in Materials advances (20-06-2022)“…The setting dynamics of two commercial cements have been tracked over >24 hours of setting with non-destructive THz spectroscopy and neutron scattering. Two…”
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Engineered Nanoscale Food Ingredients: Evaluation of Current Knowledge on Material Characteristics Relevant to Uptake from the Gastrointestinal Tract
Published in Comprehensive reviews in food science and food safety (01-07-2014)“…The NanoRelease Food Additive project developed a catalog to identify potential engineered nanomaterials (ENMs) used as ingredients, using various food‐related…”
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Inhibition of Plasmodium falciparum plasmepsins by drugs targeting HIV-1 protease: A way forward for antimalarial drug discovery
Published in Current research in structural biology (01-01-2024)“…Plasmodium species are causative agents of malaria, a disease that is a serious global health concern. FDA-approved HIV-1 protease inhibitors (HIV-1 PIs) have…”
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Dynamics of Thermodynamically Stable, Kinetically Trapped, and Inhibitor-Bound States of Pepsin
Published in Biophysical journal (05-10-2011)“…The pepsin folding mechanism involves a prosegment (PS) domain that catalyzes folding, which is then removed, resulting in a kinetically trapped native state…”
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In silico insights into protein-protein interactions and folding dynamics of the saposin-like domain of Solanum tuberosum aspartic protease
Published in PloS one (04-09-2014)“…The plant-specific insert is an approximately 100-residue domain found exclusively within the C-terminal lobe of some plant aspartic proteases. Structurally,…”
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Physicochemical properties and in vitro starch digestibility of potato starch/protein blends
Published in Carbohydrate polymers (10-12-2016)“…•Protein inhibited starch granule swelling in starch/protein blends during cooking.•Short-range ordering in cooked blends increased with high blend ratio of…”
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12
Conserved prosegment residues stabilize a late-stage folding transition state of pepsin independently of ground states
Published in PloS one (01-07-2014)“…The native folding of certain zymogen-derived enzymes is completely dependent upon a prosegment domain to stabilize the folding transition state, thereby…”
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Crystal structures of the free and inhibited forms of plasmepsin I (PMI) from Plasmodium falciparum
Published in Journal of structural biology (01-07-2011)“…Plasmepsin I (PMI) is one of the four vacuolar pepsin-like proteases responsible for hemoglobin degradation by the malarial parasite Plasmodium falciparum, and…”
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14
Almond protein hydrolysate fraction modulates the expression of proinflammatory cytokines and enzymes in activated macrophages
Published in Food & function (30-04-2013)“…Simulated gastrointestinal treatment of almond proteins with pepsin and pancreatic proteases resulting in 16.6% degree of hydrolysis or 1.33 milliequivalent…”
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Transparency in food supply chains: A review of enabling technology solutions
Published in Trends in food science & technology (01-09-2019)“…Modern food supply chains are complex and contain numerous stakeholders, with each performing specific roles pertaining to food production. As food supply…”
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Pterostilbene Changes Epigenetic Marks at Enhancer Regions of Oncogenes in Breast Cancer Cells
Published in Antioxidants (30-07-2021)“…Epigenetic aberrations are linked to sporadic breast cancer. Interestingly, certain dietary polyphenols with anti-cancer effects, such as pterostilbene (PTS),…”
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The Prosegment Catalyzes Pepsin Folding to a Kinetically Trapped Native State
Published in Biochemistry (Easton) (19-01-2010)“…Investigations of irreversible protein unfolding often assume that alterations to the unfolded state, rather than the nature of the native state itself, are…”
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The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals
Published in British journal of nutrition (01-02-2009)“…Structural characteristics and baking conditions influence the metabolic responses to carbohydrate-containing foods. We hypothesized that consumption of whole…”
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Crystal Structures of the Histo-Aspartic Protease (HAP) from Plasmodium falciparum
Published in Journal of molecular biology (08-05-2009)“…The structures of recombinant histo-aspartic protease (HAP) from malaria-causing parasite Plasmodium falciparum as apoenzyme and in complex with two…”
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Molecular and thermal characterization of starches isolated from African rice (Oryza glaberrima)
Published in Die Stärke (01-01-2016)“…Starch is the principal component of rice that affects its cooking and nutritional quality. This study investigated molecular and thermal properties of…”
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