This record provides bibliographic details and links to the original research. An editorial study breakdown is not available.
What the researchers found
The peptide VKEAMAPK showed IC50 values of 0.63 mg/mL and 0.86 mg/mL in DPPH and ABTS assays, respectively.
Why it matters
Understanding the antioxidant properties of milk-derived peptides can enhance the nutritional value of dairy products. This research supports the development of functional foods that promote health.
How the study worked
The study involved hydrolyzing casein and whey proteins using Lactobacillus strains and analyzing the resulting peptides with LC-MS/MS.
What this study cannot tell us
The study primarily focuses on in vitro results, which may not fully translate to in vivo effects in humans.
Read the original research
Antioxidant peptides derived from hydrolyzed milk proteins by Lactobacillus strains: A BIOPEP-UWM database-based analysis.
Food research international (Ottawa, Ont.), 156, 111339
Citation
Cui, Lei; Yang, Guo; Lu, Shuyi; Zeng, Xiaoqun; He, Jun; Guo, Yuxing; Pan, Daodong; Wu, Zhen. (2022). Antioxidant peptides derived from hydrolyzed milk proteins by Lactobacillus strains: A BIOPEP-UWM database-based analysis.. Food research international (Ottawa, Ont.), 156, 111339. https://doi.org/10.1016/j.foodres.2022.111339