Project description:The objective of this study was to identify potentially remaining CeD-active peptides in the hydrolyzed and fermented food products BME, barley malt vinegar (BMV), and soy sauce with high resolution untargeted nanoLC-MS/MS method. Secondly, we aimed to quantitate the absolute concentrations of selected CeD-active peptides in the samples by targeted nanoLC-MS/MS with SIDA. The knowledge of the remaining concentrations of CeD-active peptides in fermented and hydrolyzed products enables a more reliable scientific basis for risk assessment of such food products.
2025-12-19 | PXD068276 | Pride
Project description:Bacterial dynamics in fermented plant-based cheese analogues
Project description:Natto is a traditional Japanese food from soybeans fermented with Bacillus subtilis natto. Natto contains a powerful fibrinolytic enzyme called nattokinase (NK), which has thrombolytic, anti-hypertensive, anti-atherosclerotic and lipid-lowering effects. This project aims to study the effects of NK in vascular inflammation.
Project description:The purpose of this study is to analyze the key enzyme systems of Fermented Food Microorganisms, and trace its beneficial functional microorganisms through key enzymes. The test sample was a traditonal fermented food. To improve the accuracy and credibility of protein Information, 12 test parallels were randomly selected for the following analysis.
