Protective ability against oxidative stress of brewers’ spent grain protein hydrolysates

Food Chemistry

Volumn 228, Issue , 2017, Pages 602-609

  Vieira, Elsa F ^a   da Silva, Diana Dias ^a   Carmo, Helena ^a   Ferreira, Isabel M P L V O ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Alcalase ; Antioxidant activity; Brewer's spent grain (BSG); Brewer's spent yeast (BSY); Caco 2 cells; HepG2 cells; Neutrase ; Protein hydrolysates

Indexed keywords

ANTIOXIDANTS; CELL CULTURE; CELLS; ENZYME ACTIVITY; FREE RADICALS; YEAST;

ALCALASE; ANTI-OXIDANT ACTIVITIES; BREWER'S SPENT GRAIN; BREWER'S SPENT YEAST (BSY); CACO-2 CELLS; HEP-G2 CELLS; NEUTRASE; PROTEIN HYDROLYSATE;

HYDROLYSIS;

PLANT PROTEIN; PROTEIN HYDROLYSATE; PROTEINASE; SUBTILISIN;

ANTIOXIDANT ACTIVITY; ARTICLE; BREWER SPENT GRAIN; CACO-2 CELL LINE; CELL PROTECTION; CELL VIABILITY; CONTROLLED STUDY; CYTOTOXICITY; GRAIN; GRAIN PROTEIN CONTENT; HEP-G2 CELL LINE; HUMAN; HUMAN CELL; IN VITRO STUDY; NONHUMAN; OXIDATIVE STRESS; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; ULTRAFILTRATION; YEAST; CHEMISTRY; DRUG EFFECTS; FOOD GRAIN;

EDIBLE GRAIN; HUMANS; OXIDATIVE STRESS; PROTEIN HYDROLYSATES;

EID: 85012986003     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.02.050     Document Type: Article

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