Production of collagen-derived hydroxyproline (Hyp)-containing di- and tripeptides by brush border membrane enzymes and their absorption characteristics

Danyin Yang(South China University of Technology), Mouming Zhao(South China University of Technology), Silu Zhang(Peking University), Qiongyao Xu(South China University of Technology), Lin Zheng(Xi’an Jiaotong-Liverpool University), Shan Lü(University of Massachusetts Chan Medical School), Guoxun Xiao(Shenzhen Bioeasy Biotechnology (China))
Food Research International
June 10, 2025
10.1016/j.foodres.2025.116847
Cited by 6

Related Papers

Neutralizing antibody-independent containment of immunodeficiency virus challenges by DNA priming and recombinant pox virus booster immunizations
|Nature Medicine|1999|381
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation
|Food Research International|2017|214
Structure–activity relationship of antioxidant dipeptides: Dominant role of Tyr, Trp, Cys and Met residues
|Journal of Functional Foods|2016|213
Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment
|Food Chemistry|2018|195
Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time
|Food Chemistry|2015|195