Dietary antinutritional factors have been reported to adversely affect the digestibility of
protein, bioavailability of amino acids and protein quality of foods. Published data on these …

Background: An increasing number of studies have shown that the brain–gut–microbiota
axis may significantly contribute to Alzheimer's disease (AD) pathogenesis. Moreover …

Exposure of food proteins to certain processing conditions induces two major chemical
changes: racemization of all l-amino acids to d-isomers and concurrent formation of cross …

With the only exception of glycine, all amino acids exist in two specular structures which are
mirror images of each other, called D-(dextro) and L-(levo) enantiomers. During evolution, L …

D-Amino acids administered to animals are absorbed by the intestine and transported
through the blood-stream to solid tissues where they are oxidized in vivo by D-amino acid …

Exposure of food proteins to certain processing conditions induces two major chemical
changes: racemization of all l‐amino acids (LAAs) to d‐amino acids (DAAs) and concurrent …

The demand for proteins is constantly increasing and green extraction methodologies are
needed to achieve environmental sustainability goals. The recovery of the by-products of the …

Regional distribution of d-amino acids in rat brain was studied by the modified highly
sensitive analytical method which was previously developed. The method includes …

Theanine is the main amino acid component in tea. It usually constitutes between 1 and 2%
of the dry weight of the tea leaves. It is as prevalent in tea as all other free amino acids …

Taking ligand-exchange chromatography as a relatively well studied, example, theoretically
expected general correlations between retention, enantioselectivity and efficiency of chiral …