Effects of Casein, Chicken, and Pork Proteins on the Regulation of Body Fat and Blood Inflammatory Factors and Metabolite Patterns Are Largely Dependent on the Protein Level and Less Attributable to the Protein Source-Reference-Cited by-同舟云学术

Effects of Casein, Chicken, and Pork Proteins on the Regulation of Body Fat and Blood Inflammatory Factors and Metabolite Patterns Are Largely Dependent on the Protein Level and Less Attributable to the Protein Source

Published:2020-08-14 Issue:35 Volume:68 Page:9398-9407
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Song Shangxin¹^ORCID,Xia Tianlan¹,Zhu Changqing¹,Xue Jingqi¹,Fu Qingquan¹,Hua Chun¹,Hooiveld Guido J. E. J.²,Müller Michael³,Li Chunbao⁴

Affiliation:

1. School of Food Science, Nanjing Xiaozhuang University, 3601 Hongjing Road, Nanjing 211171, People’s Republic of China

2. Nutrition, Metabolism and Genomics Group, Division of Human Nutrition, Wageningen University, Wageningen 6700 HB, The Netherlands

3. Norwich Medical School, University of East Anglia, Norwich NR4 2QR, England

4. Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, People’s Republic of China

Funder

Natural Science Foundation of Jiangsu Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c03337

Reference33 articles.

1. Protein: A nutrient in focus

2. Carcinogenicity of consumption of red and processed meat

3. Dietary soy and meat proteins induce distinct physiological and gene expression changes in rats