Antioxidant peptides from edible aquatic animals: Preparation method, mechanism of action, and structure-activity relationships.

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作者： Zedong,Xiang ^[1] ; Qing,Xue ^[1] ; Peng,Gao ^[2] ; Haitao,Yu ^[2] ; Mingze,Wu ^[2] ; Zanzan,Zhao ^[3] ; Yanan,Li ^[1] ; Shaoping,Wang ^[4] ; Jiayu,Zhang ^[5] ; Long,Dai ^[6]

作者单位： School of Pharmacy, Binzhou Medical University, Yantai 264003, China; College of Pharmaceutical Science, Shandong University of Traditional Chinese Medicine, Jinan 250355, China. ^[1] College of Pharmaceutical Science, Shandong University of Traditional Chinese Medicine, Jinan 250355, China. ^[2] Department of Intensive Care Unit, No.971 Hospital of the People's Liberation Army Navy, Qingdao 266071, China. ^[3] School of Pharmacy, Binzhou Medical University, Yantai 264003, China. ^[4] School of Pharmacy, Binzhou Medical University, Yantai 264003, China; College of Pharmaceutical Science, Shandong University of Traditional Chinese Medicine, Jinan 250355, China. Electronic address: zhangjiayu0615@163.com. ^[5] School of Pharmacy, Binzhou Medical University, Yantai 264003, China; College of Pharmaceutical Science, Shandong University of Traditional Chinese Medicine, Jinan 250355, China. Electronic address: Dailong6451@163.com. ^[6]

关键词 Antioxidant peptides Cellular antioxidant activity Edible aquatic animals Stability Structure-activity relationship

主题词动物(Animals);抗氧化剂(Antioxidants);肽类(Peptides);水解作用(Hydrolysis);构效关系(Structure-Activity Relationship)

DOI 10.1016/j.foodchem.2022.134701

PMID 36327510

发布时间 2022-11-29

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