Purification and identification of angiotensin II type I receptor downregulating peptide from egg white hydrolysate-Reference-Cited by-同舟云学术

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Purification and identification of angiotensin II type I receptor downregulating peptide from egg white hydrolysate

Published:2020-04-03 Issue:6 Volume:44 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Chen Liang¹²,Liao Wang²^ORCID,Fang Jun¹,Qin Si¹³,Lu Xiangyang¹³,Wu Jianping²

Affiliation:

1. College of Bioscience and Biotechnology Hunan Agricultural University Changsha China

2. Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta Edmonton Canada

3. College of Food Science and Technology Hunan Agricultural University Changsha China

Funder

Natural Sciences and Engineering Research Council of Canada

Egg Farmers of Canada

Alberta Livestock and Meat Agency

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13220

Reference22 articles.

1. Activation of the renal Na+:Cl- cotransporter by angiotensin II is a WNK4-dependent process

2. Renin, Prorenin and the Putative (Pro)renin Receptor

3. Pain, Blood Pressure, and Hypertension

4. Angiotensin II type 1 receptor gene;Elton T. S.;Regulation.,2007

5. Antihypertensive Mechanism of Lactoferrin-Derived Peptides: Angiotensin Receptor Blocking Effect

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1. Potential Impact of Bioactive Peptides from Foods in the Treatment of Hypertension;Molecular Nutrition & Food Research;2024-06-23

2. Hydrolysate of ovalbumin: production and evaluation of the functional properties of peptides;Theory and practice of meat processing;2023-04-03

3. Trends and applications of food protein-origin hydrolysates and bioactive peptides;Journal of Food and Drug Analysis;2022-06-14

4. Protein hydrolysate from duck egg white by Flavourzyme® digestion: Process optimisation by model design approach and evaluation of antioxidant capacity and characteristic properties;LWT;2022-02

5. Production of egg white hydrolysate by digestion with pineapple bromelain: optimization, evaluation and antioxidant activity study;Journal of Food Science and Technology;2021-06-27

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