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- Wang, Junhui, et al. Show all 8 Authors
- Food & function 2019 v.10 no.7 pp. 4291-4303
- Bacteroidetes; Firmicutes; Maillard reaction products; acetylcholinesterase; adenosinetriphosphatase; beneficial microorganisms; blood serum; body weight changes; brain; catalase; color; dose response; enzyme activity; feces; flavor enhancers; fluorescence; food intake; galactose; glutathione peroxidase; high-throughput nucleotide sequencing; histopathology; interleukin-1beta; interleukin-6; intestinal microorganisms; intestines; kidneys; liver; mice; necrosis; oxidative stress; rapeseed; sodium-potassium-exchanging ATPase; superoxide dismutase; tissues; tumor necrosis factor-alpha; urine; virulent strains
- ... As a good flavor enhancer, rapeseed peptide Maillard reaction products (MRPs) were developed, and the effects of MRPs on d-galactose induced aging Kunming mice were investigated for 6 weeks with low (200 mg kg⁻¹ day⁻¹), medium (400 mg kg⁻¹ day⁻¹) and high (800 mg kg⁻¹ day⁻¹) doses. Compared with the natural aging group and d-galactose induced aging mice, the mice with MRP administration showed inc ...