Bioactive peptides with antioxidant and ACE inhibitory properties in goat milk protein hydrolysates: Peptidomics and molecular docking study
- 23 January 2025
- journal article
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 299, 140286
Abstract
No abstract availableKeywords
Funding Information
- Fundamental Research Funds for Central Universities of the Central South University (GK202406041)
- Fundamental Research Funds for Central Universities of the Central South University (GK202306005)
- Fundamental Research Funds for Central Universities of the Central South University (GK202406001)
This publication has 28 references indexed in Scilit:
- Structurally manipulated antioxidant peptides derived from wheat bran: Preparation and identificationFood Chemistry, 2024
- Protective effect of multifunctional peptides PIISVYWK and FSVVPSPK on oxidative stress-mediated HUVEC injury through antioxidant and anti-apoptotic actionProcess Biochemistry, 2022
- Advances in the stability challenges of bioactive peptides and improvement strategiesCurrent Research in Food Science, 2022
- Identification, molecular docking, and kinetic studies of six novel angiotensin-I-converting enzyme (ACE) inhibitory peptides derived from Kenaf (Hibiscus cannabinus L.) seedInternational Journal of Biological Macromolecules, 2022
- Small molecules enhance the potency of natural antimicrobial peptidesBiophysical Journal, 2022
- Synergistic effect of combined oyster peptide and ginseng extracts on anti-exercise-fatigue and promotion of sexual interest activity in male ICR miceJournal of Functional Foods, 2021
- Computational avenues in oral protein and peptide therapeuticsDrug Discovery Today, 2021
- Dietary peptides in aging: Evidence and prospectsFood Science and Human Wellness, 2020
- Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate)Food Chemistry, 2019
- Identification of potent antioxidant bioactive peptides from goat milk proteinsFood Research International, 2015