Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice

Food Research International

Volumn 82, Issue , 2016, Pages 112-120

  Su, Guowan ^a   Zhao, Tiantian ^a   Zhao, Yaqi ^a   Sun Waterhouse, Dongxiao ^a   Qiu, Chaoying ^b   Huang, Ping ^c   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b JINAN UNIVERSITY   (China)

^c GUANGZHOU UNIVERSITY OF CHINESE MEDICINE   (China)

Author keywords

Acetylcholinergic system; Anchovy protein hydrolysate; Maillard reaction; Memory improving; MRNA expression

Indexed keywords

GLYCOSYLATION; HYDROLYSIS; MAMMALS; PROTEINS; REACTION PRODUCTS;

ACETYLCHOLINERGIC SYSTEM; ACHE ACTIVITIES; BIOCHEMICAL ANALYSIS; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; MRNA EXPRESSION; PROTEIN HYDROLYSATE; THERAPEUTIC POTENTIALS;

CHEMICAL REACTIONS;

EID: 84956702318     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.01.022     Document Type: Article

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