Two Dipeptide-Bound Pyrralines with Ile or Ala: A Study on Their Synthesis, Transport across Caco-2 Cell Monolayers, and Interaction with Aminopeptidase N-Reference-Cited by-同舟云学术

Two Dipeptide-Bound Pyrralines with Ile or Ala: A Study on Their Synthesis, Transport across Caco-2 Cell Monolayers, and Interaction with Aminopeptidase N

Published:2021-09-07 Issue:37 Volume:69 Page:10962-10973
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Qi Haiping¹,Zhang Zhenhui¹,Zhang Xia¹,Li Bing¹^ORCID,Li Lin¹²

Affiliation:

1. School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou 510640, China

2. School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China

Funder

Ministry of Science and Technology of the People's Republic of China

Key Project of Guangzhou S&T Program

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c03773

Reference49 articles.

1. Release of pyrraline in absorbable peptides during simulated digestion of casein glycated by 3-deoxyglucosone

2. Maillard reaction in food allergy: Pros and cons

3. Advanced glycation endproducts in food and their effects on health

4. Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system

5. Diet-Derived Advanced Glycation End Products Are Major Contributors to the Body's AGE Pool and Induce Inflammation in Healthy Subjects

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