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Tryptophan residue enhances in vitro walnut protein-derived peptides exerting xanthine oxidase inhibition and antioxidant activities

  • Published:2019-02 Issue: Volume:53 Page:276-285
  • ISSN:1756-4646
  • Container-title:Journal of Functional Foods
  • language:en
  • Short-container-title:Journal of Functional Foods

Author:

Li Qingyong,Shi Chuanchao,Wang Min,Zhou Mao,Liang Ming,Zhang Ting,Yuan Erdong,Wang Zhi,Yao Maojin,Ren JiaoyanORCID

Funder

National Natural Science Foundation of China

Guangdong Special Funding for Outstanding Young Scholars

Science and Technology Program of Guangzhou

Guangdong Science and Technology Planning Project

Fundamental Research Funds for the Central Universities

111 Project

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference41 articles.

1. Structure-mechanism-based engineering of chemical regulators targeting distinct pathological factors in Alzheimer’s disease;Beck;Nature Communications,2016

2. Innate sensing of oxidation-specific epitopes in health and disease;Binder;Nature Reviews Immunology,2016

3. Effect of heat processing on thermal stability and antioxidant activity of six flavonoids;Chaaban;Journal of Food Processing and Preservation,2017

4. Hemorrhagic shock-induced bacterial translocation is reduced by xanthine oxidase inhibition or inactivation;Deitch;Surgery,1988

5. Oxidants, oxidative stress and the biology of ageing;Finkel;Nature,2000
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