The neuroprotective and antioxidant activities of protein hydrolysates from grass carp (Ctenopharyngodon idella) skin

Author:

Cai Luyun,Wu Xiaosa,Lv Yanfang,Xu Yongxia,Mi Geng,Li Jianrong

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference24 articles.

1. Adler-Nissen J (1986) Methods in food protein hydrolysis. In: Enzymatic hydrolysis of food proteins. Elsevier Applied Science Publishers, New York, pp 110–130

2. Aluko RE, Monu E (2003) Functional and bioactive properties of quinoa seed protein hydrolysates. J Food Sci 68:1254–1258

3. AOAC (1997) Official methods of analysis. Arlington, VA: American Association of Analytical Chemists (AOAC official method 930.15 for dry matter; 968.06 for protein; 920.39 for fat; 942.05 for ash; 991.43 for carbohydrate)

4. Canet-Aviles RM, Wilson MA, Miller DW, Ahmad R, McLendon C, Bandyopadhyay S et al (2004) The Parkinson’s disease protein DJ-1 is neuroprotective due to cysteine-sulfinic acid-driven mitochondrial localization. Proc Natl Acad Sci U S A 101:9103–9108

5. Duarte J, Vinderola G, Ritz B, Perdigon G, Matar C (2006) Immunomodulating capacity of commercial fish protein hydrolysate for diet supplementation. Immunobiology 211:341–350

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