| Autor: |
Kun Wang, Shanshan Wu, Pan Li, Nan Xiao, Jiamin Wen, Jinming Lin, Siming Lu, Xin Cai, Yanan Xu, Bing Du |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Foods, Vol 11, Iss 16, p 2534 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2304-8158 |
| DOI: |
10.3390/foods11162534 |
| Popis: |
The incidence of hyperuricemia has increased globally due to changes in dietary habits. The sacha inchi oil press-cake is generally discarded, resulting in the waste of resources and adverse environmental impact. For the purpose of developing sacha inchi oil press-cake and identifying natural components with anti-hyperuricemic activities, we systemically investigated the underlying mechanisms of sacha inchi oil press-cake protein hydrolysates (SISH) in the hyperuricemic rat model. SISH was obtained from sacha inchi oil press-cake proteins after trypsin treatment, and 24 peptides with small molecular weight (Ruminococcaceae, Oscillibacter, Ruminiclostridium, Intestinimonas). This research provided new insights into the treatment of hyperuricemia. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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