The Maillard reaction of a shrimp by-product protein hydrolysate: Chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells

Food and Function

Volumn 6, Issue 6, 2015, Pages 1919-1927

  Zha, Fengchao ^a   Wei, Binbin ^a   Chen, Shengjun ^b   Dong, Shiyuan ^a   Zeng, Mingyong ^a   Liu, Zunying ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; AMMONIA; ANTIOXIDANTS; FREE RADICALS; GLUCOSE; GLYCOSYLATION; HEATING; HYDROLYSIS; OXYGEN; PROTEINS; SHELLFISH;

ANTI-OXIDANT ACTIVITIES; CELLULAR ANTIOXIDANT ACTIVITIES; CHEMICAL CHARACTERIZATION; FREE RADICAL SCAVENGING ACTIVITY; HIGH MOLECULAR WEIGHT; HYDROXYMETHYLFURFURAL; LITOPENAEUS VANNAMEI; MAILLARD REACTION PRODUCTS;

CONDENSATION REACTIONS;

DECAPODA (CRUSTACEA); LITOPENAEUS VANNAMEI;

5-HYDROXYMETHYLFURFURAL; ANTIOXIDANT; ARTHROPOD PROTEIN; FOOD PRESERVATIVE; FURFURAL; GLUCOSE; INDUSTRIAL WASTE; PROTEIN HYDROLYSATE; PROTEIN INTAKE; REACTIVE OXYGEN METABOLITE;

ANALOGS AND DERIVATIVES; ANALYSIS; ANIMAL; ANTAGONISTS AND INHIBITORS; CELL SURVIVAL; CHEMISTRY; CHINA; DIET SUPPLEMENTATION; ECONOMICS; FOOD INDUSTRY; GLYCATION; HEAT; HEPG2 CELL LINE; HUMAN; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION; LIVER CELL; METABOLISM; MOLECULAR WEIGHT; OXIDATIVE STRESS; PENAEIDAE; PROTEIN INTAKE;

ANIMALS; ANTIOXIDANTS; ARTHROPOD PROTEINS; CELL SURVIVAL; CHINA; DIETARY PROTEINS; DIETARY SUPPLEMENTS; FOOD PRESERVATIVES; FOOD-PROCESSING INDUSTRY; FURALDEHYDE; GLUCOSE; HEP G2 CELLS; HEPATOCYTES; HOT TEMPERATURE; HUMANS; INDUSTRIAL WASTE; MAILLARD REACTION; MOLECULAR WEIGHT; OXIDATIVE STRESS; PENAEIDAE; PROTEIN HYDROLYSATES; REACTIVE OXYGEN SPECIES;

EID: 84931063071     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c5fo00296f     Document Type: Article

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