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Sialylated O -Glycans from Hen Egg White Ovomucin are Decomposed by Mucin-degrading Gut Microbes
Ovomucin, a hen egg white protein, is characterized by its hydrogel-forming properties, high molecular weight, and extensive O -glycosylation with a high degree of sialylation. As a commonly used food ingredient, we explored whether ovomucin has an effect on the gut microbiota. O- Glycan analysis re...
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| Publié dans: | J Appl Glycosci (1999) |
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| Auteurs principaux: | , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
The Japanese Society of Applied Glycoscience
2020
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8279891/ https://ncbi.nlm.nih.gov/pubmed/34354526 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5458/jag.jag.JAG-2019_0020 |
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