Preparation of Antioxidant Peptide by Microwave- Assisted Hydrolysis of Collagen and Its Protective Effect Against H(2)O(2)-Induced Damage of RAW264.7 Cells

Antioxidant peptides have elicited interest for the versatility of their use in the food and pharmaceutical industry. In the current study, antioxidant peptides were prepared by microwave-assisted alkaline protease hydrolysis of collagen from sea cucumber (Acaudina molpadioides). The results showed...

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Detalles Bibliográficos
Autores principales: Li, Yan, Li, Jie, Lin, Sai-Jun, Yang, Zui-Su, Jin, Huo-Xi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6891724/
https://www.ncbi.nlm.nih.gov/pubmed/31739542
http://dx.doi.org/10.3390/md17110642

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6891724/
https://www.ncbi.nlm.nih.gov/pubmed/31739542
http://dx.doi.org/10.3390/md17110642

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