Effect of the Plastein Reaction in Presence of Extrinsic Amino Acids on the Protective Activity of Casein Hydrolysate against Ethanol-Induced Damage in HHL-5 Cells

Casein hydrolysates (CH) were prepared using papain and modified by the plastein reaction (CH-P) in the presence of extrinsic phenylalanine (CH-P-Phe) or tryptophan (CH-P-Trp). The in vitro protective activity of CH and its modified products against ethanol-induced damage in HHL-5 cells was investig...

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Detalles Bibliográficos
Autores principales: Bo, Li-Ying, Pang, Jia-Nan, Song, Chun-Li, Li, Tie-Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518021/
https://www.ncbi.nlm.nih.gov/pubmed/30934930
http://dx.doi.org/10.3390/foods8040112

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518021/
https://www.ncbi.nlm.nih.gov/pubmed/30934930
http://dx.doi.org/10.3390/foods8040112

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