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Biologically active peptides are of particular interest to food science and nutrition because they may act as potential physiological modulators of metabolism. Hidden or inactive in the amino-acid sequence of food proteins, they can be released or activated in vivo during gastrointestinal digestion, or in vitro during enzymatic hydrolysis and food processing. Egg proteins are an important source of...
The article reviews the literature pertaining to functional proprieties of yeast cell wall components used as dietary supplements. The chemical construction of the yeast cell wall was discussed in connection with the ability of toxin binding, like mycotoxins, as well as heavy metals. Toxin removal with yeast utilization is mainly based on the physical adsorption of harmful chemicals to β-glucans,...
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