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1. Potential effects of rapeseed peptide Maillard reaction products on aging-related disorder attenuation and gut microbiota modulation in d-galactose induced aging mice

Author:
Wang, Junhui,   et al.   ; HeThe co-first authors., Shudong; Zhang, Zuoyong; Sun, Hanju; Zhu, Yuchen; Cao, Xiaodong; Ye, Yongkang; Cao, Yanping;     Show all 8 Authors
Source:
Food & function 2019 v.10 no.7 pp. 4291-4303
ISSN:
2042-650X
Subject:
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
Abstract:
... 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 ...
DOI:
10.1039/c9fo00791a