In vitro responses of hFOB1.19 cells towards chum salmon (Oncorhynchus keta) skin gelatin hydrolysates in cell proliferation, cycle progression and apoptosis
Seven chum salmon skin gelatin hydrolysates (SGHs) with degree of hydrolysis (DH) of 4.7–13.5% were prepared by three commercial proteases, namely Alcalase, papain or Neutrase, and their impacts on cell proliferation, cycle progression and apoptosis in the hFOB1.19 cells were briefly investigated in...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2013-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464612001636 |