This HTML5 document contains 49 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
dctermshttp://purl.org/dc/terms/
n4http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F68081707%3A_____%2F02%3A17023030%21RIV%2F2003%2FAV0%2FA17003%2FN/
n13http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n16http://linked.opendata.cz/ontology/domain/vavai/
n5http://linked.opendata.cz/resource/domain/vavai/zamer/
shttp://schema.org/
skoshttp://www.w3.org/2004/02/skos/core#
n3http://linked.opendata.cz/ontology/domain/vavai/riv/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n11http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n14http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n15http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n9http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n17http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n7http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n10http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F68081707%3A_____%2F02%3A17023030%21RIV%2F2003%2FAV0%2FA17003%2FN
rdf:type
skos:Concept n16:Vysledek
dcterms:description
Amino acid analysis, electrophoretic separation and Fourier transform-infrared spectra (FT-IR) were used to determine and characterize proteins and amino acids in two types of beer: with a high content of proteins (Beer 1) and with a low content of proteins (Beer 2). The concentration of total proteins, albumin and of most studied amino acids in Beer 1 were significantly higher than in Beer 2 (P < 0.05-0.0005). Thirty-six rats were divided in three groups, each 12. The rats of the control group were fed basal diet (BD) only and the BD of the two experimental groups (Beer 1 and Beer 2) was supplemented with lyophilized, polyphenol-free Beer 1 and Beer 2, respectively. Before and after completion of the 4 w feeding period the total cholesterol (TC), LDL-cholesterol (LDL-C), HDL-cholesterol, triglycerides (TG), lipid peroxides (LP) and total radical-trapping antioxidative potential (TRAP) in all three groups were examined. Amino acid analysis, electrophoretic separation and Fourier transform-infrared spectra (FT-IR) were used to determine and characterize proteins and amino acids in two types of beer: with a high content of proteins (Beer 1) and with a low content of proteins (Beer 2). The concentration of total proteins, albumin and of most studied amino acids in Beer 1 were significantly higher than in Beer 2 (P < 0.05-0.0005). Thirty-six rats were divided in three groups, each 12. The rats of the control group were fed basal diet (BD) only and the BD of the two experimental groups (Beer 1 and Beer 2) was supplemented with lyophilized, polyphenol-free Beer 1 and Beer 2, respectively. Before and after completion of the 4 w feeding period the total cholesterol (TC), LDL-cholesterol (LDL-C), HDL-cholesterol, triglycerides (TG), lipid peroxides (LP) and total radical-trapping antioxidative potential (TRAP) in all three groups were examined.
dcterms:title
Hypolipidemic effect of beer proteins in experiment on rats. Hypolipidemic effect of beer proteins in experiment on rats.
skos:prefLabel
Hypolipidemic effect of beer proteins in experiment on rats. Hypolipidemic effect of beer proteins in experiment on rats.
skos:notation
RIV/68081707:_____/02:17023030!RIV/2003/AV0/A17003/N
n3:strany
265;271
n3:aktivita
n15:Z
n3:aktivity
Z(AV0Z5004920)
n3:cisloPeriodika
3
n3:dodaniDat
n10:2003
n3:domaciTvurceVysledku
n13:7038127 n13:3041581
n3:druhVysledku
n7:J
n3:duvernostUdaju
n14:S
n3:entitaPredkladatele
n4:predkladatel
n3:idSjednocenehoVysledku
648217
n3:idVysledku
RIV/68081707:_____/02:17023030
n3:jazykVysledku
n9:eng
n3:klicovaSlova
lyophilized polyphenol-free beer; proteins; lipids
n3:klicoveSlovo
n11:lyophilized%20polyphenol-free%20beer n11:proteins n11:lipids
n3:kodStatuVydavatele
CH - Švýcarská konfederace
n3:kontrolniKodProRIV
[BD3358445C18]
n3:nazevZdroje
Lebensmittel-Wissenschaft und-Technologie-Food Science and Technology
n3:obor
n17:BO
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
10
n3:pocetUcastnikuAkce
0
n3:pocetZahranicnichUcastnikuAkce
0
n3:rokUplatneniVysledku
n10:2002
n3:svazekPeriodika
35
n3:tvurceVysledku
Lojek, Antonín Gorinstein, S. Trakhtenberg, S. Toledo, F. Arancibia-Avila, P. Montes, J. M. B. Stager, M. A. G. Leontowicz, H. Leontowicz, M. Číž, Milan
n3:zamer
n5:AV0Z5004920
s:issn
0023-6438
s:numberOfPages
7