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International Journal of Food Sciences and Nutrition Volume 66, 2015 - Issue 6
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In Vitro and Animal Studies

Immunomodulatory potential of a brewers’ spent grain protein hydrolysate incorporated into low-fat milk following in vitro gastrointestinal digestion

Damian CrowleySchool of Food and Nutritional Sciences, University College Cork, Cork, Ireland and
,
Yvonne O’CallaghanSchool of Food and Nutritional Sciences, University College Cork, Cork, Ireland and
,
Aoife McCarthySchool of Food and Nutritional Sciences, University College Cork, Cork, Ireland and
,
Alan ConnollyDepartment of Life Sciences, University of Limerick, Limerick, Ireland
,
Charles O. PiggottDepartment of Life Sciences, University of Limerick, Limerick, Ireland
,
Richard J. FitzGeraldDepartment of Life Sciences, University of Limerick, Limerick, Ireland
&
Nora M. O’BrienSchool of Food and Nutritional Sciences, University College Cork, Cork, Ireland and Correspondence[email protected]
 show all
Pages 672-676 | Received 02 Mar 2015, Accepted 07 Jul 2015, Published online: 25 Aug 2015

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Xuxiao Gong, Qi An, Liqing Le, Fang Geng, Liangzhen Jiang, Jun Yan, Dabing Xiang, Lianxin Peng, Liang Zou, Gang Zhao & Yan Wan. (2022) Prospects of cereal protein-derived bioactive peptides: Sources, bioactivities diversity, and production. Critical Reviews in Food Science and Nutrition 62:11, pages 2855-2871.
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Articles from other publishers (26)

Ran He, Yubo Yang, Yongsu Li, Minghua Yang, Lingyi Kong & Fan Yang. (2023) Recent Progress in Distiller’s Grains: Chemical Compositions and Biological Activities. Molecules 28:22, pages 7492.
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Ajibola B. Oyedeji & Jianping Wu. (2023) Food-based uses of brewers spent grains: Current applications and future possibilities. Food Bioscience 54, pages 102774.
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Yanhong He, Jordan Allen & Haibo Huang. 2023. Reference Module in Food Science. Reference Module in Food Science.
Joncer Naibaho, Anna Pudło, Małgorzata Korzeniowska, Yuyun Lu & Baoru Yang. (2022) Alteration of volatile compounds profile of brewers’ spent grain by bath-ultrasonication and its combination with conventional water-bath and autoclave treatment. Ultrasonics Sonochemistry, pages 106192.
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Joncer Naibaho, Małgorzata Korzeniowska, Aneta Wojdyło, Hanif Muchdatul Ayunda, Maike Foste & Baoru Yang. (2022) Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues. Journal of Cereal Science 107, pages 103524.
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Shannon Combest & Cynthia Warren. (2022) The Effect of Upcycled Brewers’ Spent Grain on Consumer Acceptance and Predictors of Overall Liking in Muffins. Journal of Food Quality 2022, pages 1-9.
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Joncer Naibaho, Emir Jonuzi, Nika Butula, Małgorzata Korzeniowska, Maike Föste, Karina Nola Sinamo, Grzegorz Chodaczek & Baoru Yang. (2022) Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior. Current Research in Food Science 5, pages 1955-1964.
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Rita Ribeiro-Oliveira, Zita E. Martins, Joana Beatriz Sousa, Isabel M.P.L.V.O. Ferreira & Carmen Diniz. (2021) The health-promoting potential of peptides from brewing by-products: An up-to-date review. Trends in Food Science & Technology 118, pages 143-153.
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Maria Cermeño, Maria Dermiki, Thanyaporn Kleekayai, Lydia Cope, Rebecca McManus, Chloe Ryan, Manuel Felix, Cal Flynn & Richard J. FitzGerald. (2021) Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins. Future Foods 4, pages 100085.
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Wanying Li, Huirong Yang, Teodora Emilia Coldea & Haifeng Zhao. (2021) Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction. LWT 139, pages 110582.
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Veymar G. Tacias-Pascacio, Roberto Morellon-Sterling, El-Hocine Siar, Olga Tavano, Ángel Berenguer-Murcia & Roberto Fernandez-Lafuente. (2020) Use of Alcalase in the production of bioactive peptides: A review. International Journal of Biological Macromolecules 165, pages 2143-2196.
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Kamila Rachwał, Adam Waśko, Klaudia Gustaw & Magdalena Polak-Berecka. (2020) Utilization of brewery wastes in food industry. PeerJ 8, pages e9427.
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Raúl E Cian, Cristina Hernández‐Chirlaque, Reyes Gámez‐Belmonte, Silvina R Drago, Fermín Sánchez de Medina & Olga Martínez‐Augustin. (2020) Molecular action mechanism of anti‐inflammatory hydrolysates obtained from brewers' spent grain. Journal of the Science of Food and Agriculture 100:7, pages 2880-2888.
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C.S. Ranadheera, P.H.P. Prasanna, T.C. Pimentel, D.R.P. Azeredo, R.S. Rocha, A.G. Cruz, J.K. Vidanarachchi, N. Naumovski, R. McConchie & S. Ajlouni. 2020. Safety Issues in Beverage Production. Safety Issues in Beverage Production 187 221 .
Ivan Cruz-Chamorro, Nuria Álvarez-Sánchez, María del Carmen Millán-Linares, María del Mar Yust, Justo Pedroche, Francisco Millán, Patricia Judith Lardone, Cecilio Carrera-Sánchez, Juan Miguel Guerrero & Antonio Carrillo-Vico. (2019) Lupine protein hydrolysates decrease the inflammatory response and improve the oxidative status in human peripheral lymphocytes. Food Research International 126, pages 108585.
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Francesca Nocente, Federica Taddei, Elena Galassi & Laura Gazza. (2019) Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential. LWT 114, pages 108421.
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Maria Cermeño, Alan Connolly, Martina B. O'Keeffe, Cal Flynn, Adeola M. Alashi, Rotimi E. Aluko & Richard J. FitzGerald. (2019) Identification of bioactive peptides from brewers’ spent grain and contribution of Leu/Ile to bioactive potency. Journal of Functional Foods 60, pages 103455.
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Alan Connolly, Maria Cermeño, Damian Crowley, Yvonne O'Callaghan, Nora M. O'Brien & Richard J. FitzGerald. (2019) Characterisation of the in vitro bioactive properties of alkaline and enzyme extracted brewers' spent grain protein hydrolysates. Food Research International 121, pages 524-532.
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René Renato Balandrán-Quintana, Ana María Mendoza-Wilson, Gabriela Ramos-Clamont Montfort & José Ángel Huerta-Ocampo. 2019. Proteins: Sustainable Source, Processing and Applications. Proteins: Sustainable Source, Processing and Applications 97 130 .
N. Bandara & M. Chalamaiah. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry 472 480 .
Raúl E. Cian, Antonela G. Garzón, Olga Martínez-Augustin, Cecilia C. Botto & Silvina R. Drago. (2018) Antithrombotic Activity of Brewers’ Spent Grain Peptides and their Effects on Blood Coagulation Pathways. Plant Foods for Human Nutrition 73:3, pages 241-246.
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Nissreen Abu-Ghannam & Elena Balboa. 2018. Sustainable Recovery and Reutilization of Cereal Processing By-Products. Sustainable Recovery and Reutilization of Cereal Processing By-Products 253 278 .
Sana Ikram, LianYan Huang, Huijuan Zhang, Jing Wang & Meng Yin. (2017) Composition and Nutrient Value Proposition of Brewers Spent Grain. Journal of Food Science 82:10, pages 2232-2242.
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Anca Corina Fărcaş, Sonia Ancuța Socaci, Elena Mudura, Francisc Vasile Dulf, Dan C. Vodnar, Maria Tofană & Liana Claudia Salanță. 2017. Brewing Technology. Brewing Technology.
Kieran M. Lynch, Eric J. Steffen & Elke K. Arendt. (2016) Brewers' spent grain: a review with an emphasis on food and health. Journal of the Institute of Brewing 122:4, pages 553-568.
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Thanasak Sae-leaw, Yvonne C. O'Callaghan, Soottawat Benjakul & Nora M. O'Brien. (2016) Antioxidant, immunomodulatory and antiproliferative effects of gelatin hydrolysates from seabass ( Lates calcarifer ) skins . International Journal of Food Science & Technology 51:7, pages 1545-1551.
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