Degradation of Peptide-Bound Maillard Reaction Products in Gastrointestinal Digests of Glyoxal-Glycated Casein by Human Colonic Microbiota

被引：0

作者：

Xu, Dan ^{[1
]}

Li, Lin ^{[2
,3
]}

Zhang, Xia ^{[1
,3
]}

Yao, Hong ^{[5
]}

Yang, Mingquan ^{[6
]}

Gai, Zuoqi ^{[7
]}

Li, Bing ^{[1
,3
,8
]}

Zhao, Di ^{[4
]}

机构：

[1] Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education, South China University of Technology, Guangzhou,510640, China

[2] School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan,523808, China

[3] College of Food Science and Engineering, South China University of Technology, Guangzhou,510640, China

[4] Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collab. Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing,210095, C

[5] Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, St Lucia,QLD,4072, Australia

[6] Guangdong Meiweixian Flavoring Foods Company, Ltd., Zhongshan,528437, China

[7] College of Life Science and Engineering, Foshan University, Foshan,528231, China

[8] Guangdong Zhongqing Font Biochemical Science and Technology Company, Ltd., Maoming, Guangdong,525427, China

来源：

Journal of Agricultural and Food Chemistry | 2019年

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引用

共 5 条

[1] Degradation of Peptide-Bound Maillard Reaction Products in Gastrointestinal Digests of Glyoxal-Glycated Casein by Human Colonic Microbiota
Xu, Dan
Li, Lin
Zhang, Xia
Yao, Hong
Yang, Mingquan
Gai, Zuoqi
Li, Bing
Zhao, Di
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 67 (43) : 12094 - 12104
[2] Digestibility of Glyoxal-Glycated β-Casein and β-Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests
Zhao, Di
Li, Lin
Le, Thao T.
Larsen, Lotte Bach
Su, Guoying
Liang, Yi
Li, Bing
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2017, 65 (28) : 5778 - 5788
[3] Metal complexation by the peptide-bound Maillard reaction products Nε-fructoselysine and Nε-carboxymethyllysine
Seifert, ST
Krause, R
Gloe, K
Henle, T
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (08) : 2347 - 2350
[4] Stability of Individual Maillard Reaction Products in the Presence of the Human Colonic Microbiota
Hellwig, Michael
Bunzel, Diana
Huch, Melanie
Franz, Charles M. A. P.
Kulling, Sabine E.
Henle, Thomas
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2015, 63 (30) : 6723 - 6730
[5] Stability of Individual Maillard Reaction Products in the Presence of the Human Colonic Microbiota
20153201116482
Franz, Charles M. A. P. (Henle@chemie.tu-dresden.de), 1600, American Chemical Society (63):

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