51
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Polekkad A, Franklin MEE, Pushpadass HA, Battula SN, Rao SN, Pal D. Microencapsulation of zinc by spray-drying: Characterisation and fortification. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2020.12.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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52
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Yang X, Ke C, Li L. Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110243] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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53
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Xiao Y, Kang S, Liu Y, Guo X, Li M, Xu H. Effect and mechanism of calcium ions on the gelation properties of cellulose nanocrystals-whey protein isolate composite gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106401] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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54
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Yi J, Qiu M, Liu N, Tian L, Zhu X, Decker EA, McClements DJ. Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10149-10156. [PMID: 32833451 DOI: 10.1021/acs.jafc.0c03978] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The food industry is exploring the natural environment to identify botanical extracts that can be used as functional ingredients that can replace synthetic ingredients in foods. In the present study, the ability of black rice anthocyanins as natural antioxidants to inhibit both lipid and protein oxidation in protein-stabilized oil-in-water emulsions was examined. Whey-protein-stabilized emulsions were prepared containing 0, 0.02, 0.04, and 0.06% (w/v) anthocyanins, and then the impact of this plant-based extract on their physical and chemical stabilities was evaluated. The addition of the anthocyanins improved the physical stability of the emulsions in a dose-dependent manner by inhibiting droplet aggregation during storage (35 °C for 5 days). The anthocyanins also exhibited good antioxidant activity in a dose-dependent manner, as seen by their capacity for inhibiting both lipid oxidation (reduced lipid hydroperoxides and malondialdehyde) and protein oxidation (reduced carbonyl and Schiff base formation, intrinsic fluorescence loss, and molecular weight changes). Black rice anthocyanins may therefore be an effective botanical extract for improving the stability of protein-stabilized food emulsions by inhibiting oxidative reactions.
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Affiliation(s)
- Jianhua Yi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi'an, Shaanxi 710021, People's Republic of China
| | - Manyan Qiu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi'an, Shaanxi 710021, People's Republic of China
| | - Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi'an, Shaanxi 710021, People's Republic of China
| | - Li Tian
- College of Biology and Food Engineering, Anyang Institute of Technology, Huanghe Road, Anyang, Henan 455000, People's Republic of China
| | - Xinpeng Zhu
- School of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000, People's Republic of China
| | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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55
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Hadian M, Labbafi M, Hosseini SMH, Safari M, Vries RD. A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1816178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Mohammad Hadian
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
- Physical Chemistry and Soft Matter, Wageningen University and Research, Wageningen, the Netherlands
| | - Mohsen Labbafi
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | | | - Mohammad Safari
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Renko de Vries
- Physical Chemistry and Soft Matter, Wageningen University and Research, Wageningen, the Netherlands
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56
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Dai H, Chen X, Peng L, Ma L, Sun Y, Li L, Wang Q, Zhang Y. The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105869] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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57
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Jeong S, Yoo S. Whey protein concentrate-beeswax-sucrose suspension-coated paperboard with enhanced water vapor and oil-barrier efficiency. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100530] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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58
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Preparation and characterization of a novel porous whey protein concentrate/pullulan gel induced by heating for Cu2+ absorption. Food Chem 2020; 322:126772. [DOI: 10.1016/j.foodchem.2020.126772] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Revised: 04/04/2020] [Accepted: 04/06/2020] [Indexed: 12/15/2022]
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59
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Physical and rheological properties of mixed-component emulsion-based products: Influence of flaxseed gum concentration and pH on the aggregation of lipid droplets. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124818] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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60
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Structural modification in album (Chenopodium album) protein isolates due to controlled thermal modification and its relationship with protein digestibility and functionality. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105708] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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61
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Kilian J, Aparecida Fernandes I, Luize Lupatini Menegotto A, Steffens C, Abirached C, Steffens J, Valduga E. Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration. FOOD SCI TECHNOL INT 2020; 26:657-665. [DOI: 10.1177/1082013220921595] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to concentrate whey protein by ultrafiltration process, evaluating the pressure at 1–3 bar and temperature of 10–20℃. In the conditions that show the more protein concentration were evaluated the interfacial and emulsifying properties at pH 5.7 and 7.0. The whey concentrate at 10℃ and 1.5 bar showed the higher protein value 36% (w/w), with soluble protein of 33.82% (solubility of 93.94%) for pH 5.7 and 34% (solubility of 94.4%) for pH 7.0, respectively. The whey concentrate powder present particle size distribution between 0.4-110 um. The whey at pH 5.7 and 7.0 was not observed significant differences in the resistance parameters of the oil/water layer interface. The interfacial film formed by the proteins presented an essentially elastic behavior in both pH, and in pH 5.7 the emulsion was more stable with lower diameter droplets. The concentrate whey showed techno-functional properties (emulsification and solubility), which allow the use as ingredients in products of industrial interest in food products such as mayonnaise, ice cream, sauces, and others.
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Affiliation(s)
- Josiane Kilian
- Department of Food Engineering, URIErechim, Erechim, Brazil
| | | | | | | | - Cecilia Abirached
- Department of Food Science and Technology, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | | | - Eunice Valduga
- Department of Food Engineering, URIErechim, Erechim, Brazil
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62
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Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: Use of heated and unheated whey protein isolates as emulsifiers. Food Res Int 2020; 130:108901. [PMID: 32156358 DOI: 10.1016/j.foodres.2019.108901] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2019] [Revised: 12/11/2019] [Accepted: 12/15/2019] [Indexed: 12/22/2022]
Abstract
Buriti and pequi oils are rich in carotenoids and beneficial to human health; however, carotenoid oxidation during storage causes color loss in foods, making it difficult to use these oils in food products. This research aimed to encapsulate pequi oil and co-encapsulate pequi and buriti oils by emulsification using whey protein isolate (WPI) as an emulsifier in two forms, natural (unheated) and heated, followed by freeze-drying. The emulsions were studied by droplet size under different stress conditions, instability index, and rheology. The freeze-dried (FD) samples were studied after accelerated oxidation and the total carotenoid retention was determined; for the reconstituted FD, the zeta potential and droplet size were recorded after storage at 37 °C for 30 days. The emulsions were stable in all conditions, with average droplet sizes between 0.88 ± 0.03 and 2.33 ± 0.02 μm, and formulations with heated WPI presented the lowest instability index values. The FD's zeta potential values ranged from -50 ± 3 to -32 ± 3 mV. The co-encapsulated oils presented higher carotenoid retention (50 ± 1 and 48 ± 1%) than the free oils (31 ± 2%) after 30 days. The oxidative stability indexes were 51 ± 4 and 46 ± 3 for the co-encapsulated oils with unheated and heated WPI, respectively, and 20.5 ± 0.1 h for the free oils. FD formulations with 1:3 ratio of oil: aqueous phase and heated or unheated WPI showed the best carotenoid retention and oxidative stability, indicating that FD oil emulsions have potential as next-generation bioactive compound carriers.
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63
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Lajnaf R, Trigui I, Samet-Bali O, Attia H, Ayadi M. Comparative study on emulsifying and physico-chemical properties of bovine and camel acid and sweet wheys. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109741] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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64
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Amer SA, Osman A, Al-Gabri NA, Elsayed SAM, Abd El-Rahman GI, Elabbasy MT, Ahmed SAA, Ibrahim RE. The Effect of Dietary Replacement of Fish Meal with Whey Protein Concentrate on the Growth Performance, Fish Health, and Immune Status of Nile Tilapia Fingerlings, Oreochromis niloticus. Animals (Basel) 2019; 9:ani9121003. [PMID: 31756970 PMCID: PMC6941161 DOI: 10.3390/ani9121003] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 11/04/2019] [Accepted: 11/10/2019] [Indexed: 12/31/2022] Open
Abstract
Simple Summary Although fish meal is considered the main animal protein source in fish diets, its high cost and unavailability limit its use in aquafeed. Recently, the search for other high-quality replacers of fish meal in aquatic feeds is being carried out with increased attentiveness. However, very few investigations have been performed to assess the possible use of whey protein concentrates (WPC) in Nile tilapia feeds. Five replacement percentages of fish meal with WPC (0%, 13.8%, 27.7%, 41.6%, and 55.5%) were assessed. WPC could replace the fish meal in Nile tilapia diets up to 27.7%, with improving the gut health, the total weight of survival fish, and immune status of fish challenged with Aeromonas hydrophila. High inclusion levels of WPC are not recommended in fish diets, since they negatively affected the intestinal and liver tissues and increased the level of cellular apoptosis, as indicated by the increased caspase 3 activity. Abstract The present study was conducted to assess the effect of replacing fish meal with whey protein concentrate (WPC) on the growth performance, histopathological condition of organs, economic efficiency, disease resistance to intraperitoneal inoculation of Aeromonas hydrophila, and the immune response of Oreochromis niloticus. The toxicity of WPC was tested by measuring the activity of caspase 3 as an indicator of cellular apoptosis. Oreochromis niloticus fingerlings with average initial weight 18.65 ± 0.05 gm/fish (n = 225) for a 10-week feeding trial. The fish were randomly allocated to five experimental groups, having five replacement percentages of fish meal with WPC: 0%, 13.8%, 27.7%, 41.6%, and 55.5% (WPC0, WPC13.8, WPC27.7, WPC41.6, and WPC55.5); zero percentage represented the control group. The results show that the fish fed WPC had the same growth performance as the WPC0. The total weight of bacterially challenged surviving fish increased linearly and quadratically (p ≤ 0.05) by increasing the replacement percentage of fish meal with WPC. The growth hormone, nitric oxide, IgM, complement 3, and lysozyme activity were seen to increase significantly in WPC27.7, especially after a bacterial challenge. The phagocytic percentage and phagocytic index increased significantly in WPC27.7, WPC41.6, and WPC55.5 groups. Histopathological examination of liver sections was badly affected by high replacement in WPC41.6–55.5. The activity of caspase 3 in the immunohistochemical stained sections of the intestine was increased significantly by increasing the inclusion level of WPC. Economically, the total return of the total surviving fish after the bacterial challenge was increased significantly by fish meal replacement with WPC. It could be concluded that WPC could replace the fish meal in Nile tilapia diets up to 27.7%, with improving the gut health, the total weight of survival fish, and immune status of fish challenged with A. hydrophila. High inclusion levels of WPC are not recommended in fish diets, since they negatively affected the intestinal and liver tissues and increased the level of cellular apoptosis, as indicated by the increased caspase 3 activity. Further researches are recommended to evaluate the effect of fish meal replacement with WPC on the histopathological examination of the kidney and to test the capacity of serum IgM to clot the bacteria used for the challenge.
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Affiliation(s)
- Shimaa A. Amer
- Department of Nutrition & Clinical Nutrition, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt
- Correspondence: or
| | - Ali Osman
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 4451, Egypt
| | - Naif A. Al-Gabri
- Pathology Department, Faculty of Veterinary Medicine, Thamar University, Dahamar 1519, Yemen
| | - Shafika A. M. Elsayed
- Department of Histology and Cytology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt
| | - Ghada I. Abd El-Rahman
- Department of Clinical Pathology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Mohamed Tharwat Elabbasy
- College of Public Health and Molecular Diagnostics and Personalized Therapeutics Center (CMDPT), Hail University, Hail 2440, Saudi Arabia
- Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Shaimaa A. A. Ahmed
- Department of Fish Diseases and Management, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt
| | - Rowida E. Ibrahim
- Department of Fish Diseases and Management, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt
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65
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Bierzuńska P, Cais-Sokolińska D, Yiğit A. Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins. Foods 2019; 8:foods8110548. [PMID: 31689896 PMCID: PMC6915489 DOI: 10.3390/foods8110548] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 10/23/2019] [Accepted: 10/29/2019] [Indexed: 11/16/2022] Open
Abstract
Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features. No spontaneous whey syneresis (SWS) was found in PWP yogurt during 21 days of refrigerated storage at 3 ± 0.5 °C. PWP yogurt had a 5.3% higher water retention capacity (WHC) than yogurt with whey protein concentrate (WPC). Compared with yogurt with unpolymerized protein, PWP yogurt had a higher absolute cohesiveness and viscosity index. The addition of whey protein concentrates to native and polymerized form resulted in longer maintenance of the original yogurt coherence than the control yogurt during storage. PWP yogurt had the same color saturation as the control yogurt. The polymerization of whey proteins resulted in a vanilla pudding aftertaste in yogurt and increased butter flavor 2.5-fold.
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Affiliation(s)
- Paulina Bierzuńska
- Department of Dairy Products Quality, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Dorota Cais-Sokolińska
- Department of Dairy Products Quality, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Asli Yiğit
- Department of Nutrition and Dietetics, Institute of Health Sciences, Marmara University, Başıbüyük Sağlık Yerleşkesi 9/3, 34854 Istanbul, Turkey.
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66
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Cabezas DM, Pascual GN, Wagner JR, Palazolo GG. Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.040] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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67
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Tatlisu NB, Yilmaz MT, Arici M. Fabrication and characterization of thymol-loaded nanofiber mats as a novel antimould surface material for coating cheese surface. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100347] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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68
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Zhao Y, Sun N, Gao J, Wu D, Liu A. Antitumor activity of selenium modification of the bovine milk component β-Lg (Se-β-Lg) on H22 cells. Food Funct 2019; 10:3626-3636. [DOI: 10.1039/c8fo02520g] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
In this study, the apoptosis induction and antitumor activity of a novel complex, seleno-β-lactoglobulin (Se-β-Lg), on H22 cells were explored.
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Affiliation(s)
- Yana Zhao
- Key Laboratory of Food Nutrition and Safety
- Ministry of Education
- College of Food Engineering and Biotechnology
- Tianjin University of Science and Technology
- Tianjin 300457
| | - Naxin Sun
- Key Laboratory of Food Nutrition and Safety
- Ministry of Education
- College of Food Engineering and Biotechnology
- Tianjin University of Science and Technology
- Tianjin 300457
| | - Jiayue Gao
- Key Laboratory of Food Nutrition and Safety
- Ministry of Education
- College of Food Engineering and Biotechnology
- Tianjin University of Science and Technology
- Tianjin 300457
| | - Di Wu
- Key Laboratory of Food Nutrition and Safety
- Ministry of Education
- College of Food Engineering and Biotechnology
- Tianjin University of Science and Technology
- Tianjin 300457
| | - Anjun Liu
- Key Laboratory of Food Nutrition and Safety
- Ministry of Education
- College of Food Engineering and Biotechnology
- Tianjin University of Science and Technology
- Tianjin 300457
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