Phosphopeptides are among the most interesting biomolecules with characteristic molecular structure and functions. They usually contain clusters of phosphoserines, which can effectively bind calcium and iron, and inhibit formation of insoluble calcium phosphates or iron complexes. Therefore, phosphopeptides can increase calcium or iron bioavailability and prevent lipid oxidation in foods. Milk ...

The nutritional content of a few foods diet, supplemented with a casein hydrolysate formula (n = 24) or a whey hydrolysate formula (n = 21), was studied in 45 children with atopic dermatitis. The six day weighed food inventory record method was used to estimate the mean daily intake of energy, protein, calcium, iron, zinc, folate, and vitamin C on normal diet and on the few foods diet. The diet...

conclusions: in the current study, quality of life was correlated with serum calcium level, calcium-phosphate product, and serum pth level, while hospitalization was correlated only with serum phosphorus level. however, quality of life was inversely correlated with hospitalization. background: significant impairment in health-related quality of life (hrqol) among dialysis patients could be part...

the paper is focused on the formation of calcium phosphate nanoparticles (cp) in polyelectrolyte-modified microemulsions, in a microemulsion template phase consisting of cyclohexane, water, anionic surfactantant and cosurfactant, in the presence of anionic and cationic polyelectrolyte. it is shown that polyelectrolyte, can be incorporated into the individual inverse microemulsion droplets. the ...

OBJECTIVES We studied the effect of preparing donor human milk (DHM) with commonly used nutritional additives on the dialyzability of calcium and phosphate. We hypothesized that the additives to DHM would decrease the dialyzability of calcium and phosphate when prepared according to hospital protocols. METHODS An in vitro system simulating premature infant digestion was developed to measure d...

Due to their excellent nutritional (e.g., high calcium) and functional heat stability gelation) properties, the use of protein-enriched, micellar casein-dominant dairy powders, including milk protein concentrate/isolate casein concentrate, has increased considerably among food beverage manufacturers. However, poor often inconsistent rehydration properties these powders in water, specifically lo...

AIM Casein phosphopeptide stabilised amorphous calcium phosphate (CPP-ACP) has been shown to remineralise enamel subsurface lesions. The aim of this study was to determine the effect of a paste containing 10% CPP-ACP (Toothmousse; GC) on enamel surface microhardness in vitro. MATERIALS AND METHODS Thirty enamel blocks (3x2 mm) were prepared for the study group from the buccal surface of ex...