Amino Acid Composition of a Chum Salmon (Oncorhynchus keta) Skin Gelatin Hydrolysate and Its Antiapoptotic Effects on Etoposide-Induced Osteoblasts

A gelatin hydrolysate with a hydrolysis degree of 13.7% was generated using the skin gelatin of chum salmon (Oncorhynchus keta) and papain-catalyzed enzymatic hydrolysis. The results of analysis demonstrated that four amino acids, namely Ala, Gly, Pro, and 4-Hyp, were the most abundant in the obtain...

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Detalles Bibliográficos
Autores principales: Liu, Hong-Fang, Pan, Xiao-Wen, Li, Hua-Qiang, Zhang, Xiao-Nan, Zhao, Xin-Huai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297284/
https://www.ncbi.nlm.nih.gov/pubmed/37372630
http://dx.doi.org/10.3390/foods12122419

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297284/
https://www.ncbi.nlm.nih.gov/pubmed/37372630
http://dx.doi.org/10.3390/foods12122419

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