Hepatoprotective effect of peptic hydrolysate from salmon pectoral fin protein byproducts on ethanol-induced oxidative stress in Sprague–Dawley rats-Reference-Cited by-同舟云学术

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Hepatoprotective effect of peptic hydrolysate from salmon pectoral fin protein byproducts on ethanol-induced oxidative stress in Sprague–Dawley rats

Published:2013-05 Issue:2 Volume:51 Page:648-653
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Je Jae-Young,Cha Jae-Young,Cho Young-Sook,Ahn Hee-Young,Lee Jae Hong,Cho Young-Su,Ahn Chang-Bum

Funder

National Research Foundation of Korea (NRF)

Ministry of Education, Science, and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Antioxidant and anti-inflammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis;Ahn;Food Research International,2012

2. Chronic ethanol consumption alters the glutathione/glutathione peroxidase-1 system and protein oxidation status in rat river;Bailey;Alcoholism, Clinical and Experimental Research,2001

3. Improved method for the determination of blood glutathione;Beutler;The Journal of Laboratory and Clinical Medicine,1963

4. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Association between hepatic triacylglycerol accumulation induced by administrating orotic acid and enhanced phosphatidate phosphohydrolase activity in rats;Cha;Bioscience, Biotechnology, and Biochemistry,1998

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