Potential benefits of egg white hydrolysate in the prevention of Hg-induced dysfunction in adipose tissue-Reference-Cited by-同舟云学术

Potential benefits of egg white hydrolysate in the prevention of Hg-induced dysfunction in adipose tissue

Published:2022 Issue:11 Volume:13 Page:5996-6007
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Rizzetti Danize Aparecida¹^ORCID,Corrales Patricia²,Uranga-Ocio José Antonio²³^ORCID,Medina-Gómez Gema²^ORCID,Peçanha Franck Maciel¹,Vassallo Dalton Valentim⁴,Miguel Marta⁵^ORCID,Wiggers Giulia Alessandra¹^ORCID

Affiliation:

1. Cardiovascular Physiology Laboratory, Universidade Federal do Pampa, BR 472, Km 592, Uruguaiana, Rio Grande do Sul, Brazil

2. Department of Basic Health Sciences, Universidad Rey Juan Carlos, Atenas s/n, Alcorcón, Spain

3. High Performance Research Group in Physiopathology and Pharmacology of the Digestive System (NeuGut-URJC), Universidad Rey Juan Carlos, Atenas s/n, Alcorcón, Spain

4. Cardiac Electromechanical and Vascular Reactivity Laboratory, Universidade Federal do Espírito Santo, Marechal Campos, 1468, Vitória, Espírito Santo, Brazil

5. Bioactivity and Food Analysis Laboratory, Instituto de Investigación en Ciencias de la Alimentación, Nicolás Cabrera, 9, Campus Universitario de Cantoblanco, Madrid, Spain

Abstract

EWH prevented the morphological and metabolic disorder induced by chronic Hg exposure at low doses, by improving antioxidant defenses, inactivating pro-apoptotic pathways and normalizing the mRNA expression of PPARs and adipokines.

Funder

Agencia Estatal de Investigación

Fundação Estadual de Amparo à Pesquisa do Estado do Espírito Santo

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

European Regional Development Fund

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00561A