Binding of ankaflavin with bovine serum albumin (BSA) in the presence of carrageenan and protective effects of <i>Monascus</i> yellow pigments against oxidative damage to BSA after forming a complex with carrageenan-Reference-Cited by-同舟云学术

Binding of ankaflavin with bovine serum albumin (BSA) in the presence of carrageenan and protective effects of Monascus yellow pigments against oxidative damage to BSA after forming a complex with carrageenan

Published:2023 Issue:5 Volume:14 Page:2459-2471
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wu Shufen¹²^ORCID,Wang Wenyu¹,Lu Jingwen¹,Deng Weili¹,Zhao Nan¹,Sun Yue¹,Liu Huanhuan¹,Li Zhenjing¹,Chen Mianhua¹,Cheng Lei²,Guo Qingbin¹,Wang Changlu¹,Peng Xin³⁴^ORCID

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China

2. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, P. R. China

3. School of Life Sciences, Tianjin University, Tianjin 300072, P. R. China

4. State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources, Guangxi Normal University, Guilin 541004, P. R. China

Abstract

Insight into the interaction mechanisms within the complex of BSA–AK–Car with the aim of exploring the physiological properties of the delivery system of Mps constructed from BSA and Car.

Funder

Natural Science Foundation of Tianjin City

Tianjin Science and Technology Program

Tianjin Research Innovation Project for Postgraduate Students

Guangxi Normal University

Beijing Technology and Business University

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

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