Antioxidant peptides from shrimp by-products: preparation, identification and protective function on H2O2-induced HepG2 cell
The objective of this study is to identify the antioxidant peptides from shrimp by-products and clarify the underlying protective mechanism involved in HepG2 cells with oxidative stress induced by H2O2. Protein from shrimp by-products was hydrolyzed by three enzymes (neutral protase, alcalase, and P...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2025-03-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2025.9240100 |
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