The Peptide Fractions of Cheddar Cheese Made with Lactobacillus helveticus 1.0612 Play Protective Effects in H(2)O(2)-Induced Oxidative-Damaged Caco-2 Cells Models

In this study, water-soluble peptide (WSP) fractions of cheddar cheese made with Lactobacillus helveticus 1.0612 were purified into WSP-Ⅰ (<3 kDa), WSP-Ⅱ (3–10 kDa), and WSP-Ⅲ (>10 kDa). The protective effects of WSP, WSP-Ⅰ, WSP-Ⅱ, and WSP-Ⅲ fractions against oxidative stress in Caco-2 cells w...

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Detalles Bibliográficos
Autores principales: Yang, Wanshuang, Zhang, Xiuxiu, Sun, Meng, Jiao, Yang, Li, Xiaodong, Liu, Lu, Wang, Zhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379991/
https://www.ncbi.nlm.nih.gov/pubmed/37509882
http://dx.doi.org/10.3390/foods12142790

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379991/
https://www.ncbi.nlm.nih.gov/pubmed/37509882
http://dx.doi.org/10.3390/foods12142790

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