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Ovalbumin Hydrolysates Inhibit Nitric Oxide Production in LPS-induced RAW 264.7 Macrophages
In this study, ovalbumin (OVA) hydrolysates were prepared using various proteolytic enzymes and the anti-inflammatory activities of the hydrolysates were determined. Also, the potential application of OVA as a functional food material was discussed. The effect of OVA hydrolysates on the inhibition o...
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| Pubblicato in: | Food Sci Anim Resour |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Korean Society for Food Science of Animal Resources
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7057040/ https://ncbi.nlm.nih.gov/pubmed/32161922 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e12 |
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