Potential effects of rapeseed peptide Maillard reaction products on aging-related disorder attenuation and gut microbiota modulation in d-galactose induced aging mice-Reference-Cited by-同舟云学术

Potential effects of rapeseed peptide Maillard reaction products on aging-related disorder attenuation and gut microbiota modulation in d-galactose induced aging mice

Published:2019 Issue:7 Volume:10 Page:4291-4303
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

He Shudong¹²³⁴⁵^ORCID,Zhang Zuoyong¹²³⁴⁵,Sun Hanju¹²³⁴⁵,Zhu Yuchen⁶⁷⁸⁵,Cao Xiaodong¹²³⁴⁵,Ye Yongkang¹²³⁴⁵,Wang Junhui¹²³⁴⁵,Cao Yanping⁹¹⁰¹¹⁵

Affiliation:

1. School of Food and Biological Engineering

2. Engineering Research Center of Bio-process of Ministry of Education

3. Hefei University of Technology

4. Hefei 230009

5. China

6. College of Food Science and Nutritional Engineering

7. China Agricultural University

8. Beijing 100083

9. Beijing Advanced Innovation Center for Food Nutrition and Human Health

10. Beijing Technology and Business University (BTBU)

11. Beijing 100048

Abstract

Rapeseed peptide Maillard reaction products (MRPs) were developed, and the effects of MRPs on d-galactose induced aging Kunming mice were investigated for 6 weeks with low, medium and high doses of 200, 400, 800 mg Kg⁻¹ day⁻¹, respectively.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Anhui Province

Fundamental Research Funds for the Central Universities

China Postdoctoral Science Foundation

Beijing Technology and Business University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO00791A