The mixture of corn and wheat peptide prevent diabetes in NOD mice-Reference-Cited by-同舟云学术

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The mixture of corn and wheat peptide prevent diabetes in NOD mice

Published:2019-05 Issue: Volume:56 Page:163-170
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Sun Suling^ORCID,Zhang Guowei,Mu Hongyan,Zhang Hao,Chen Yong Q.

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

National First-Class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference48 articles.

1. Putative environmental factors in type 1 diabetes;Akerblom;Diabetes-Metabolism Reviews,1998

2. Dietary gluten and the development of type 1 diabetes;Antvorskov;Diabetologia,2014

3. Elevated CD8 T cell responses in type 1 diabetes patients to a 13 amino acid coeliac-active peptide from alpha-gliadin;Barbeau;Clinical and Experimental Immunology,2014

4. Genetics, pathogenesis and clinical interventions in type 1 diabetes;Bluestone;Nature,2010

5. Direct and indirect mechanisms regulating secretion of glucagon-like peptide-1 and glucagon-like peptide-2;Brubaker;Canadian Journal of Physiology and Pharmacology,2003

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Cereal-Based Proteins: Bridging Health, Sustainability, and Future Innovations for Food Industries;Journal of Food Composition and Analysis;2024-09

2. Grains in a Modern Time: A Comprehensive Review of Compositions and Understanding Their Role in Type 2 Diabetes and Cancer;Foods;2024-07-02

3. Recent Progress in Microencapsulation of Active Peptides—Wall Material, Preparation, and Application: A Review;Foods;2023-02-20

4. Corn peptide enhances exercise performance and prevents myocardial damage of mice caused by overtraining through activating autophagy;Journal of Functional Foods;2022-10

5. Effects of enzymolysis method on the preparation of peptides from wheat flour;Food Bioscience;2022-10

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