Hydrolysate in the context of "Sports medicine"

Gelatin or gelatine (from Latin gelatus 'stiff, frozen') is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers and cosmetics.

Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips, and yogurts. Gelatin for cooking comes as powder, granules, and sheets. Instant types can be added to the food as they are; others must soak in water beforehand.

Sporobolomyces is a genus of fungi in the subdivision Pucciniomycotina. Species produce both yeast states and hyphal states. The latter form teliospores from which auricularioid (tubular and laterally septate) basidia emerge, bearing basidiospores. Yeast colonies are salmon-pink to red. Sporobolomyces species occur worldwide and have been isolated (as yeasts) from a wide variety of substrates. They produce ballistoconidia that are bilaterally symmetrical, they have Coenzyme Q₁₀ or Coenzyme Q₁₀(H₂) as their major ubiquinone, they lack xylose in whole-cell hydrolysates, and they cannot ferment sugars. One species, Sporobolomyces salmonicolor, is known to cause disease in humans.