Comparative study on the interaction of oxyresveratrol and piceatannol with trypsin and lysozyme: binding ability, activity and stability
Author:
Affiliation:
1. Institute of BioPharmceutical Research
2. Liaocheng University
3. Liaocheng 252059
4. China
5. School of Chemistry and Chemical Engineering
6. College of Pharmacy
Abstract
The presence of trypsin and lysozyme affected the aqueous stability and antioxidant activity of PIC and OXY.
Funder
National Natural Science Foundation of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01888C
Reference62 articles.
1. Piceatannol, a better peroxyl radical scavenger than resveratrol
2. Trans-Stilbenes in Commercial Grape Juices: Quantification Using HPLC Approaches
3. An economical and efficient technology for the extraction of resveratrol from peanut (Arachis hypogaea) sprouts by multi-stage countercurrent extraction
4. The inclusion complex of oxyresveratrol in modified cyclodextrins: A thermodynamic, structural, physicochemical, fluorescent and computational study
5. Dietary oxyresveratrol prevents parkinsonian mimetic 6-hydroxydopamine neurotoxicity
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