The growth-promoting effects of protein hydrolysates and their derived peptides on probiotics: structure-activity relationships, mechanisms and future perspectives-Reference-Cited by-同舟云学术

The growth-promoting effects of protein hydrolysates and their derived peptides on probiotics: structure-activity relationships, mechanisms and future perspectives

Published:2024-08-17 Issue: Volume: Page:1-20
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Huang Lanyan¹²³,Wu Yuwei⁴,Fan Yue¹,Su Yue¹,Liu Zihao¹,Bai Jianling¹,Zhao Xinyu⁴,Li Ying¹,Xie Xinqiang¹,Zhang Jumei¹,Chen Moutong¹,Wu Qingping¹

Affiliation:

1. Institute of Microbiology, Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangzhou, China

2. Guangzhou Institute of Chemistry, Chinese Academy of Sciences, Guangzhou, China

3. University of Chinese Academy of Sciences, Beijing, China

4. Guangdong Huankai Biotechnology Co., Ltd, Guangzhou, China

Funder

National Natural Science Foundation of China

Guangdong Basic and Applied Basic Research Foundation

Guangzhou Basic and Applied Basic Research Foundation

GDAS’ Special Project of Science and Technology Development

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2387328

Reference160 articles.

1. Bifidus Growth-promoting Activity of a Glycomacropeptide Derived from Human K-Casein

2. Peptides from the Intestinal Tract of Breast Milk-Fed Infants Have Antimicrobial and Bifidogenic Activity

3. Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria

4. Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

5. Effects of yeast extract and different amino acids on the dynamics of some components in cabbage juice during fermentation with Bifidobacterium lactis BB-12