Porcine Splenic Hydrolysate has Antioxidant Activity in vivo and in vitro

The antioxidant capacity of porcine splenic hydrolysate (PSH) was studied in vitro and in vivo. Peptide hydrolysates were prepared, using the proteolytic enzyme Alcalase(®). The molecular weights of PSH were 37,666, 10,673, 6,029, and 2,918 g/mol. Rats were fed a 5% (w/v) PSH diet, instead of a case...

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Detalles Bibliográficos
Autores principales: Han, Kyu-Ho, Shimada, Kenichiro, Hayakawa, Toru, Yoon, Taek Joon, Fukushima, Michihiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597861/
https://www.ncbi.nlm.nih.gov/pubmed/26761173
http://dx.doi.org/10.5851/kosfa.2014.34.3.325

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597861/
https://www.ncbi.nlm.nih.gov/pubmed/26761173
http://dx.doi.org/10.5851/kosfa.2014.34.3.325

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