Age‐dependent alteration in metabolism of vitamin B 6 , neurotransmitters, and amino acids after 4′‐ O ‐methylpyridoxine administration in rats-Reference-Cited by-同舟云学术

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Age‐dependent alteration in metabolism of vitamin B 6 , neurotransmitters, and amino acids after 4′‐ O ‐methylpyridoxine administration in rats

Published:2021-12-16 Issue:1 Volume:87 Page:466-480
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zhu Jin‐Peng¹^ORCID,Gong Hao²,Labreche Faiza¹,Kou Xiao‐Hong³^ORCID,Wu Cai‐E¹⁴^ORCID,Fan Gong‐Jian¹⁴,Li Ting‐Ting¹⁴,Wang Jia‐Hong¹⁴,Shen Dong‐Bei¹

Affiliation:

1. College of Light Industry and Food Engineering Nanjing Forestry University Nanjing China

2. College of Food Engineering Xuzhou University of Technology Xuzhou China

3. School of Chemical Engineering and Technology Tianjin University Tianjin China

4. Co‐Innovation Center of Efficient Processing and Utilization of Forest Resources Nanjing Forestry University Nanjing China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15997

Reference26 articles.

1. Measurement of pyridoxal 5′-phosphate, pyridoxal, and 4-pyridoxic acid in the cerebrospinal fluid of children

2. Properties and Interaction of Heterologously Expressed Glutamate Decarboxylase Isoenzymes GAD65kDa and GAD67kDa from Human Brain with Ginkgotoxin and Its 5‘-Phosphate

3. Analysis of protein function and its prediction from amino acid sequence

4. Tyrosine hydroxylase and regulation of dopamine synthesis

5. Pyridoxal Phosphate Enzymes: Mechanistic, Structural, and Evolutionary Considerations

Cited by 2 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. Preparatory work for the update of the tolerable upper intake levels for vitamin B6;EFSA Supporting Publications;2023-01

2. A critical review of current technologies used to reduce ginkgotoxin, ginkgotoxin-5′-glucoside, ginkgolic acid, allergic glycoprotein, and cyanide in Ginkgo biloba L. seed;Food Chemistry;2022-07

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