-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
Responsible Editor: Food Science
Recently, Professor Lin Songyi from the National Marine Food Engineering Technology Research Center of Dalian University of Technology has made important research progress in the development of functional activity of matsutake-derived protein peptides and found that matsutake-derived protein active peptides have obvious preventive effects on ethanol-induced acute gastric injury.
The mucosa of the gastrointestinal tract communicates directly with the outside world, and is prone to damage and lesions
Paper pictures
The study found that Matsutake-derived protein active peptides SDIKHFPF and SDLKHFPF can significantly promote the proliferation of GES-1 cells, inhibit the apoptosis of GES-1 cells, effectively improve the symptoms of acute gastric injury caused by ethanol, significantly reduce gastric mucosal pressure and ulcer index, and protect gastric glands.
Matsutake-derived protein active peptides SDIKHFPF and SDLKHFPF induce tissue reconstruction by inhibiting the release of inflammatory factors and promoting the expression of growth factors, thereby accelerating the recovery of gastric mucosa and achieving the effect of protecting gastric mucosa
To further analyze the mechanism of matsutake-derived protein active peptide in protecting acute injury caused by ethanol
Journal name: Journal of Agricultural and Food Chemistry
Authors: Li Mengqi, Lu Renzhi, Xu Xiaomeng , Ge Qi, Lin Songyi*MengqiLi, Renzhi Lv, Xiaomeng Xu, Qi Ge, Songyi Lin*
Thesis completion unit: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
About the corresponding author
Professor Lin Songyi
Dalian University of Technology
Lin Songyi , doctor of engineering, second-level professor, doctoral supervisor, distinguished professor in Liaoning Province, famous teaching teacher in Liaoning Province, chief of basic research projects of national key research and development plan, and leading talent in Dalian
This article is an English version of an article which is originally in the Chinese language on echemi.com and is provided for information purposes only.
This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of
the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed
description of the concern or complaint, to service@echemi.com. A staff member will contact you within 5 working days. Once verified, infringing content
will be removed immediately.
