Casein Lactose-Glycation of the Maillard-Type Attenuates the Anti-Inflammatory Potential of Casein Hydrolysate to IEC-6 Cells with Lipopolysaccharide Stimulation

During the thermal processing of dairy products, the Maillard reaction occurs between milk proteins and lactose, resulting in the formation of various products including glycated proteins. In this study, lactose-glycated casein was generated through the Maillard reaction between casein and lactose a...

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Detalles Bibliográficos
Autores principales: Chen, Na, Fu, Yu, Wang, Zhen-Xing, Zhao, Xin-Huai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9741451/
https://www.ncbi.nlm.nih.gov/pubmed/36501097
http://dx.doi.org/10.3390/nu14235067

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9741451/
https://www.ncbi.nlm.nih.gov/pubmed/36501097
http://dx.doi.org/10.3390/nu14235067

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