Antioxidant and anti-acetylcholinesterase activities of anchovy (Coilia mystus) protein hydrolysates and their memory-improving effects on scopolamine-induced amnesia mice

International Journal of Food Science and Technology

Volumn 52, Issue 2, 2017, Pages 504-510

  Zhao, Tiantian ^a,b   Xu, Jucai ^a,b   Zhao, Hongwei ^c   Jiang, Weiwen ^d   Guo, Xiaolei ^c   Zhao, Mouming ^a,b   Sun Waterhouse, Dongxiao ^a,b   Zhao, Qiangzhong ^a,b   Su, Guowan ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center   (China)

^c Infinitus China Company Ltd   (China)

^d GUANGZHOU UNIVERSITY OF CHINESE MEDICINE   (China)

Author keywords

Acetylcholinesterase; amnesia mice; anchovy protein hydrolysates; antioxidant activity; chemical analyses; memory improving

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; HYDROLYSIS; MAMMALS; PEPTIDES; PROTEINS;

ACETYLCHOLINESTERASE; ACETYLCHOLINESTERASE ACTIVITY; AMINO ACID COMPOSITIONS; AMNESIA MICE; ANTI-OXIDANT ACTIVITIES; INHIBITORY ACTIVITY; INHIBITORY KINETICS; PROTEIN HYDROLYSATE;

CHEMICAL ANALYSIS;

EID: 85007305996     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13306     Document Type: Article

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