Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways

Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways

Previous studies have suggested that polypeptides extracted from milk, soybean, fish, eggs, and meat possess potential anti-inflammatory effects. To date, few studies have reported the anti-inflammatory function of sturgeon peptides and their underlying mechanisms are unknown. The current study was...

Full description

Bibliographic Details
Main Authors: Ruichang Gao, Wanghui Shu, Yang Shen, Quancai Sun, Wengang Jin, Dajing Li, Ying Li, Li Yuan
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2021-01-01
Series:Food Science and Human Wellness
Subjects:
Sturgeon
Enzymatic hydrolysis
Antioxidant
Anti-inflammation mechanism
RAW264.7 macrophages
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453020301452

Internet

http://www.sciencedirect.com/science/article/pii/S2213453020301452

Similar Items