首页> Food chemistry> High hydrostatic pressure reduces inflammation induced by litchi thaumatin-like protein via altering active domain.

High hydrostatic pressure reduces inflammation induced by litchi thaumatin-like protein via altering active domain.

导出 LinkOut

翻译打印收藏纠错

第一作者： Yun,Li

第一单位： Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.

作者： Yun,Li ^[1] ; Chuyuan,Li ^[2] ; Fei,Pan ^[3] ; Kai,Wang ^[1] ; Shaoquan,Weng ^[4] ; Min,Zhao ^[4] ; Qian,Li ^[5] ; Dongwei,Wang ^[1] ; Lei,Zhao ^[1] ; Xuwei,Liu ^[6] ; Zhuoyan,Hu ^[7]

作者单位： Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China. ^[1] Guangzhou Pharmaceutical Holding Limited, Guangzhou 510130, China. ^[2] State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, 100093, China. ^[3] Guangzhou Wanglaoji Great Health Industry Co., Ltd., Guangzhou 510623, China. ^[4] Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei, 430068, China. ^[5] Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China. Electronic address: xuwei.liu@scau.edu.cn. ^[6] Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China. Electronic address: zyhu@scau.edu.cn. ^[7]

关键词 Computational modelling High hydrostatic pressure Inflammation Litchi thaumatin-like proteins Structural characterization