Antioxidant and anti-inflammatory capacities of collagen peptides from milkfish (Chanos chanos) scales-Reference-Cited by-同舟云学术

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Antioxidant and anti-inflammatory capacities of collagen peptides from milkfish (Chanos chanos) scales

Published:2018-05-03 Issue:6 Volume:55 Page:2310-2317
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Chen Yu-Pei,Liang Chia-Hua,Wu Hong-Tan,Pang Hai-Yue,Chen Chuan,Wang Guey-Horng,Chan Leong-Perng

Funder

Xiamen Municipal Bureau of Science and Technology

Ministry of Science and Technology, Taiwan

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3148-4/fulltext.html

Reference36 articles.

1. Bersuder P, Hole M, Smith G (1998) Antioxidants from a heated histidine-glucose model system. I: investigation of the antioxidant role of histidine and isolation of antioxidants by high-performance liquid chromatography. J Am Oil Chem Soc 75:181–187

2. Blanco M, Vazquez JA, Perez-Martin RI, Sotelo CG (2017) Hydrolysates of fish skin collagen: an opportunity for valorizing fish industry byproducts. Mar Drugs 15:131

3. Du B, Yang Y, Bian Z, Xu B (2017) Characterization and anti-Inflammatory potential of an exopolysaccharide from submerged mycelial culture of Schizophyllum commune. Front Pharmacol 8:252

4. Fan J, Zhuang Y, Li B (2013) Effects of collagen and collagen hydrolysate from jellyfish umbrella on histological and immunity changes of mice photoaging. Nutrients 5:223–233

5. Fan L, Peng M, Zhou X, Wu H, Hu J, Xie W, Liu S (2014) Modification of carboxymethyl cellulose grafted with collagen peptide and its antioxidant activity. Carbohydr Polym 112:32–38

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