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Discover Supplement-Drug Interactions
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Last Updated: 3 years ago
Research Papers that Mention the Interaction
“In an electrophoresis study, the protective effect of gelatin complexation on the trypsin digestion was also confirmed in terms of the molecular weight loss.”
“The biological activity of bFGF was reduced by the trypsin treatment , but the reduced extent was suppressed through gelatin complexation at 37°C.”
Influence of gelatin complexation on cell proliferation activity and proteolytic resistance of basic fibroblast growth factor“In the presence of trypsin , the gelatin hydrogel is decomposed, which triggers instant release of CTAB into the aqueous solution.”
“Many proteolytic enzymes such as trypsin , chymotrypsin, and pepsin can degrade gelatin as well as noncollagenous proteins.”
“A source of error in the gelatin film test for stool trypsin is reported.”
“In this study, Pacific cod skin gelatin hydrolysates treated with trypsin for 120 min exhibited higher calcium-chelating activity.”
Isolation and identification of calcium-chelating peptides from Pacific cod skin gelatin and their binding properties with calcium.“With lower doses of trypsin a gelation was brought about which blocked the cleavage of the pretreated eggs.”
“The gelatin of RA was digested in a wide linear range of activity of trypsin from 34 to 1088 U mL −1 resulting in a red shift of the absorption peak of RA from 263 to 474 nm within 10 min.”
Optical assay of trypsin using a one-dimensional plasmonic grating of gelatin-modified poly(methacrylic acid)“Pre-treatment with a lower concentration of trypsin (1 U/g) at a shorter pre-treatment time successfully reduced the degradation of gelatin with co-production of high molecular weight α-chains.”
“Twofold higher yields of gelatin with high molecular weight protein chains were achieved in the optimized process with trypsin treatment when compared to the process without trypsin.”
“The velocity of hydrolysis of gelatin by trypsin increases more slowly than the gelatin concentration and finally becomes nearly independent of the gelatin concentration.”
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