Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 5 of 5 for “"B-glucan"”.
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Glucan synthase of Phytophthora sojae
Glucans, with the (1-3)-b-glucosidic linkage as major feature, are present in most of the higher plants, in many lower plants, as well as in microorganisms (Stone and Clarke, 1992). The synthesis of (1-3)-b-glucan in vivo is catalysed by the enzyme (1-3)-b-glucan synthase (EC 2.4.1.34; …
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Potential of Hulless Winter Barley as an Improved Feed Crop
… cultivars; (ii) determine and compare fiber, b-glucan, protein, and fat concentrations, and true metabolizable energy, corrected for nitrogen (TMEn) among these genotypes; and (iii) evaluate the genetic potential of winter hulless barley accessions from the world collection for use as parents in …
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Impact of Dietary Beta-glucan Supplementation on Performance and Immune Response of Broiler Chickens During Challenge
… One approach under development is the use of -glucans, which are carbohydrates from cell walls of various plant species. The first study evaluated the feeding effects of algae- derived -glucans on performance and responses of broilers during a coccidiosis challenge. Cobb 500 broilers (n=1280) …
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From youth to old age: therapeutic potential of microbiota interventions in the gut-brain-axis
… from plants (plant sterol esters and oat b- glucan) were examined. Neural plasticity was restored in the Prefrontal cortex after 24 weeks of prebiotic administration and the level of claudin 5 increased in the hippocampus following consumption of L. mucosae. Overall, these results provide …
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Haferprodukte mit modifiziertem Gehalt an β-Glucanen und resistenter Stärke und ihre Effekte auf den Gastrointestinaltrakt unter In-vitro- und In-vivo-Bedingungen
… (vorwiegend Extrudate) mit hohen Gehalten an b-Glucanen und resistenter Stärke hergestellt, analysiert und nachfolgend auf relevante ernährungsphysiologische Wirkungen geprüft werden. Als Basis für die Produkte wurden Hafermehl und Haferkleie eingesetzt. Der erste Teil der Arbeit beschäftigte …