Soybean glycinin and β-conglycinin damage the intestinal barrier by triggering oxidative stress and inflammatory response in weaned piglets
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://link.springer.com/content/pdf/10.1007/s00394-023-03188-8.pdf
Reference51 articles.
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2. Kim D, Quang T, Yoon C, Ngan N, Lim S, Lee S, Kim Y (2016) Anti-neuroinflammatory activities of indole alkaloids from kanjang (Korean fermented soy source) in lipopolysaccharide-induced BV2 microglial cells. Food Chem 213(2016):69–75. https://doi.org/10.1016/j.foodchem.2016.06.068
3. Suo H, Feng X, Zhu K, Wang C, Zhao X, Kan J (2015) Shuidouchi (Fermented Soybean) fermented in different vessels attenuates HCl/ethanol-induced gastric mucosal injury. Molecules 20(11):19748–19763. https://doi.org/10.3390/molecules201119654
4. He L, Han M, Qiao S, He P, Li D, Li N (2015) Soybean antigen proteins and their intestinal sensitization activities. Curr Protein Pept Sci 16:613–621. https://doi.org/10.2174/1389203716666150630134602
5. Krishnan H, Kim W, Jang S, Kerley M (2009) All three subunits of soybean beta-conglycinin are potential food allergens. J Agric Food Chem 57(3):938–943. https://doi.org/10.1021/jf802451g
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