Potential Mechanisms of Improved Activity of Natural Killer Cells Induced by the Consumption of F‐MRP for 8 weeks-Reference-Cited by-同舟云学术

Potential Mechanisms of Improved Activity of Natural Killer Cells Induced by the Consumption of F‐MRP for 8 weeks

Published:2021-05-18 Issue:13 Volume:65 Page:2100337
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Han Youngmin¹,Lee Soyeon¹,Lee Jong Ho¹²^ORCID,Yoo Hye Jin¹²^ORCID

Affiliation:

1. National Leading Research Laboratory of Clinical Nutrigenetics/Nutrigenomics Department of Food and Nutrition College of Human Ecology Yonsei University Seoul 03722 Republic of Korea

2. Research Center for Silver Science Institute of Symbiotic Life‐TECH Yonsei University Seoul 03722 Republic of Korea

Funder

National Research Foundation of Korea

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/mnfr.202100337

Reference28 articles.

1. A small dose of whey protein co-ingested with mixed-macronutrient breakfast and lunch meals improves postprandial glycemia and suppresses appetite in men with type 2 diabetes: a randomized controlled trial

2. Dietary Maillard reaction products and their fermented products reduce cardiovascular risk in an animal model

3. The role of whey protein in postprandial glycaemic control

4. A whey-protein supplement increases fat loss and spares lean muscle in obese subjects: a randomized human clinical study

5. Supplementation of fermented Maillard-reactive whey protein enhances immunity by increasing NK cell activity

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