Copertina

Preparation and anti‐fatigue activity of polypeptides from sea cucumber viscera

Fuente: Wiley Open Access

Salvato in:

Dettagli Bibliografici
Autori principali:	Yuxuan Zhao, Xiaotong Zhang, Ye Wang, Jun Zhang, Xiaojie Gong, Xuesheng Ma, Deqiang Dou
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2025
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi

Protective effects of oyster polypeptide on cyclophosphamide‐induced immunosuppressed rats
di: Ying He, et al.
Pubblicazione: (2024)

Structural characterization and anti‐inflammatory activity analysis of novel polysaccharides extracted from sea buckthorn
di: Xiaoge Li, et al.
Pubblicazione: (2026)

Characterization of lactic acid bacteria growth‐stimulating yeasts from pickled cucumber and evaluation of their impact on microbial community dynamics during cucumber fermentation
di: Fengling Qiu, et al.
Pubblicazione: (2025)

Changing the polyphenol composition and enhancing the enzyme activity of sorghum grain by solid‐state fermentation with different microbial strains
di: Duqin Zhang, et al.
Pubblicazione: (2024)

Impact of pomegranate cultivar on the phytochemical composition, volatile profile, and antioxidant activity of fermented wine
di: Yunzhe Li, et al.
Pubblicazione: (2026)

Total triterpenoids from apple peels exert pronounced anti‐breast‐cancer activity in vivo and in vitro
di: Wanyu Yan, et al.
Pubblicazione: (2024)

Preparation, characterization and immune enhancement study of Hericium erinaceus polysaccharide‐loaded polyethyleneimine‐modified poly(lactic‐ co ‐glycolic acid) nanoparticles
di: Yong‐ming Zhao, et al.
Pubblicazione: (2026)

Flavor and bioactive compound profiling of sea buckthorn leaf tea: Characterization of key bitter constituents and prediction of their anti‐type 2 diabetes activity
di: Qi Sun, et al.
Pubblicazione: (2026)

Isolation, identification, and chelation mechanism of ferrous‐chelating peptide from peanut protein hydrolysate
di: Guanhao Bu, et al.
Pubblicazione: (2024)

Preparation, stability and in vitro digestion of β ‐carotene‐loaded emulsions stabilized by succinylated rice glutelin
di: Songyu Wang, et al.
Pubblicazione: (2026)

Broccoli leaf crude extract: a promising remedy for metabolic associated fatty liver diseases through lipid reduction, antioxidation, and anti‐inflammation
di: Yuhong Huang, et al.
Pubblicazione: (2025)

Synergistic antioxidant and anti‐aging effects of Asini Corii Colla combined with fish maw
di: Teng Wang, et al.
Pubblicazione: (2025)

Cordycepin's therapeutic potential: in vivo transport, transbilayer diffusion and anti‐aging effects
di: Xiaoliang Zhang, et al.
Pubblicazione: (2025)

Isolation and identification of active components from Grifola frondosa and its anti‐EV71 virus effect
di: Wenyu Xiong, et al.
Pubblicazione: (2024)

Medicinal potential of adventitious root cultures of Hypericum perforatum: study on antioxidant stress and anti‐melanogenic properties
di: Yu‐Qing Guo, et al.
Pubblicazione: (2024)

Preparation, identification and α‐glucosidase inhibitory activity of a high‐methoxyl HG‐type pectin from Liangping pomelo (Citrus maxima cv. Liangpin Yu) peel
di: Xin Gu, et al.
Pubblicazione: (2024)

Comparison of the anti‐hyperuricemia effects of several cinnamic acid derivatives
di: Jianmei Sun, et al.
Pubblicazione: (2025)

Molecular mechanisms of naringin's high lipid‐lowering activity: pancreatic lipase inhibition and fat accumulation reduction
di: Kai Yu, et al.
Pubblicazione: (2025)

Reducing nitrogen and regulating density enable sustainable production of rice–wheat rotation system in the lower reaches of Yangtze River of China : a two‐year rotation study
di: Wenjiang Jing, et al.
Pubblicazione: (2025)

β ‐Sitosterol from Camellia oil integrated photothermal liposomes increasing redox‐balanced anti‐inflammation in macrophages
di: Yuling Chen, et al.
Pubblicazione: (2026)

Novel embelin‐loaded transniosomes for topical delivery: comprehensive exploration of in vitro, ex vivo and dermatokinetic assessment for anti‐cancer activity
di: Abdullah S Alshetaili, et al.
Pubblicazione: (2024)

Bioactivity evaluation and active compounds identification of Symphoricarpos orbiculatus as potential botanical herbicide
di: Weijia Li, et al.
Pubblicazione: (2024)

Study on fermentation preparation, physicochemical properties and biological activity of carboxymethylpachymaran with different degrees of substitution
di: Yiming Ma, et al.
Pubblicazione: (2024)

Untargeted metabolomics analysis of probiotic jujube juice and its anti‐obesity effects on high‐fat‐diet‐induced obese mice
di: Meixue Pu, et al.
Pubblicazione: (2024)

Preparation of quinoa protein and its structural, physicochemical, and functional properties: the improving effect of high‐hydrostatic‐pressure pretreatment
di: Jing Wang, et al.
Pubblicazione: (2026)

Correlation analysis of starch anti‐digestive properties, prebiotic properties and geographic and climate features of Shanxi foxtail millet from three different latitude regions
di: Li‐chao Zhang, et al.
Pubblicazione: (2025)

A comparative study on antidiabetic and anti‐inflammatory activities of fermented whey and soy protein isolates and the release of biofunctional peptides: an in vitro and in silico studies
di: Kartikkumar Ramjibhai Vadher, et al.
Pubblicazione: (2025)

Preparation and structural characteristics of polysaccharides from loquat peel waste, and their preliminary bioactivities
di: Dan Liu, et al.
Pubblicazione: (2024)

Preparation of xanthine oxidase inhibitory peptides from peanut meal protein and their intervention effects on hyperuricemia
di: Tengdan Yuan, et al.
Pubblicazione: (2026)

Enhancing stability and physiological activity of Aronia melanocarpaL. anthocyanin by polysaccharides
di: Huimin Zhang, et al.
Pubblicazione: (2024)

An underutilized bean: hyacinth bean [Lablab purpureus (L.) sweet]: bioactive compounds, functional activity, and future food prospect and applications
di: Jiankang Zhou, et al.
Pubblicazione: (2024)

Preparation and characterization of a new food‐grade Pickering emulsion stabilized by mulberry‐leaf protein nanoparticles
di: Yingshan Xie, et al.
Pubblicazione: (2024)

Preparation and functional properties of rice bran globulin‐chitooligosaccharide‐quercetin‐resveratrol covalent complex
di: Fengjiao Zhang, et al.
Pubblicazione: (2024)

A gut microbiota–stem cell axis mediates the anti‐intestinal aging effect of fucoidan from Apostichopus japonicus
di: Houyang Sun, et al.
Pubblicazione: (2026)

Yak whey powder enhanced antioxidant activity in aging mice by regulating gut microbiota
di: Xiaojing Tian, et al.
Pubblicazione: (2026)

Fabrication, characterization and simulated gastrointestinal digestion of sea buckthorn pulp oil microcapsule: effect of wall material and interfacial bilayer stabilization
di: Ge Bai, et al.
Pubblicazione: (2024)

Preparation, structural and morphological characterization of cartilage type II collagen peptide assemblies from sturgeon head
di: Pengbo Cui, et al.
Pubblicazione: (2024)

Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin
di: Yueyue Zhang, et al.
Pubblicazione: (2024)

Preparation of spore‐immobilized glutathione reductase and its application in inhibiting browning of pear wine
di: Hua Yang, et al.
Pubblicazione: (2024)

ACE ‐inhibitory peptide Leu‐Tyr‐Ala in skeletal muscle actin exhibits anti‐aging effects through the inhibition of acn‐1 in Caenorhabditis elegans
di: Issei Yokoyama, et al.
Pubblicazione: (2026)