Anti-inflammatory effects of egg yolk livetins (α, β, and γ-livetin) fraction and its enzymatic hydrolysates in lipopolysaccharide-induced RAW 264.7 macrophages

Food Research International

Volumn 100, Issue , 2017, Pages 449-459

  Meram, Chalamaiah ^a   Wu, Jianping ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Egg yolk livetins; Enzymatic hydrolysis; Inflammation; Protein hydrolysates; RAW 264.7 macrophage

Indexed keywords

BIOLOGICAL MATERIALS; HYDROLYSIS; IMMUNOLOGY; MACROPHAGES; NITRIC OXIDE; PEPTIDES;

ANTI-INFLAMMATORY ACTIVITY; EGG YOLKS; INDUCIBLE NITRIC OXIDE SYNTHASE (INOS); INFLAMMATION; PRO-INFLAMMATORY CYTOKINES; PROTEIN HYDROLYSATE; RAW 264.7 MACROPHAGES; TUMOR NECROSIS FACTOR ALPHA;

ENZYMATIC HYDROLYSIS;

ANTIINFLAMMATORY AGENT; CYTOKINE; EGG PROTEIN; LIPOPOLYSACCHARIDE; LIVETIN; PROSTAGLANDIN E2; PROTEIN HYDROLYSATE;

ANIMAL; CELL SURVIVAL; CHEMICALLY INDUCED; CHEMISTRY; DRUG EFFECT; EGG YOLK; INFLAMMATION; MACROPHAGE; METABOLISM; MOUSE; RAW 264.7 CELL LINE;

ANIMALS; ANTI-INFLAMMATORY AGENTS; CELL SURVIVAL; CYTOKINES; DINOPROSTONE; EGG PROTEINS; EGG YOLK; INFLAMMATION; LIPOPOLYSACCHARIDES; MACROPHAGES; MICE; PROTEIN HYDROLYSATES; RAW 264.7 CELLS;

EID: 85025173589     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.07.032     Document Type: Article

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