Identification of antioxidative peptides from defatted walnut meal hydrolysate with potential for improving learning and memory
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- 作者：Huiping Chena ; Mouming Zhaoa ; b ; Lianzhu Lina ; Jufang Wangc ; Dongxiao Sun-Waterhousea ; b ; Yi Donga ; Mingzhu Zhuanga ; Guowan Sua ; b ; fegwsu@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Antioxidative peptide ; Walnut meal hydrolysate ; Cell viability ; Memory impairments ; Amino acid sequence
- 刊名：Food Research International
- 出版年：2015
- 出版时间：December 2015
- 年：2015
- 卷：78
- 期：Complete
- 页码：216-223
- 全文大小：943 K
文摘
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Walnut meal hydrolysate exhibited good antioxidant and memory-improving activity.
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Seventy-seven peptides were identified from walnut antioxidative fraction.
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Two synthetized peptides possessed strong antioxidant activity than GSH in vitro.