Antioxidant and anti-inflammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis

Food Research International

Volumn 49, Issue 1, 2012, Pages 92-98

  Ahn, Chang Bum ^a   Je, Jae Young ^a   Cho, Young Sook ^a  

^a Chonnam National University   (South Korea)

Author keywords

Anti inflammation; Antioxidant; Enzymatic hydrolysis; Hydrolysates; Salmon byproduct protein

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-INFLAMMATION; ANTI-INFLAMMATORIES; ANTI-INFLAMMATORY ACTIVITY; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; CYTOTOXIC EFFECTS; GLUTATHIONES; HYDROLYSATES; INTERLEUKIN-6; LIPID PEROXIDATION; LIVER CELLS; MACROPHAGE CELLS; PROINFLAMMATORY CYTOKINES; PROTEIN HYDROLYSATE; REACTIVE OXYGEN SPECIES; SCAVENGING ACTIVITIES; TUMOR NECROSIS FACTORS;

AMINO ACIDS; CYTOTOXICITY; ENZYMATIC HYDROLYSIS; ENZYME ACTIVITY; HYDROGEN PEROXIDE; MACROPHAGES; NITRIC OXIDE; SIZE EXCLUSION CHROMATOGRAPHY;

PEPTIDES;

EID: 84866006197     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.08.002     Document Type: Article

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