Desalted duck egg white peptides promote calcium uptake by counteracting the adverse effects of phytic acid

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Desalted duck egg white peptides promote calcium uptake by counteracting the adverse effects of phytic acid

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作者：Tao Hou ; Weiwei Liu ; Wen Shi ; Zhili Ma ; Hui He ; ^{hehui@mail.hzau.edu.cn" class="auth_mail" title="E-mail the corresponding author}
关键词：Phytic acid (PubChem CID ; 890) ; Calcium chloride (PubChem CID ; 5284359) ; Potassium bromide (PubChem CID ; 253877) ; Sodium tripolyphosphate (PubChem CID ; 24455) ; Sodium oxalate (PubChem CID ; 6125)
刊名：Food Chemistry
出版年：2017
出版时间：15 March 2017
年：2017
卷：219
期：Complete
页码：428-435
全文大小：1113 K

文摘

•: Structural folding and aggregation occurred during chelation process.
•: DPs enhanced Ca²⁺ uptake in presence of oxalate, phosphate, zinc in Caco-2 cells.
•: DPs promoted Ca uptake and counteracted the adverse effects of phytic acid in mice.
•: DPs regulated enterocyte proliferation and calbindinD9k mRNA expression.

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