Immunostimulatory effect of egg yolk phosvitin phosphopeptides produced by high-temperature and mild-pressure pretreatment and enzyme combinations in RAW 264.7 cells via TLR2/MAPK signaling pathway

Immunostimulatory effect of egg yolk phosvitin phosphopeptides produced by high-temperature and mild-pressure pretreatment and enzyme combinations in RAW 264.7 cells via TLR2/MAPK signaling pathway

This study investigated the immunostimulatory effect of egg yolk-derived phosvitin phosphopeptides (PPPs) prepared by high-temperature and mild-pressure (HTMP) pretreatment and enzyme combinations in RAW 264.7 macrophages. Treating RAW 264.7 macrophages with PPPs, especially those produced by HTMP p...

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Bibliographic Details
Main Authors: Ji-Eun Lee, Jae Hoon Lee, Byungrok Min, Kee-Tae Kim, Dong Uk Ahn, Hyun-Dong Paik
Format: Article
Language:English
Published: Elsevier 2022-11-01
Series:Journal of Functional Foods
Subjects:
Egg yolk
Phosvitin phosphopeptide
Enzymatic hydrolysis
RAW 264.7 macrophages
Immunostimulatory
MAPK signaling pathway
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464622003346

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http://www.sciencedirect.com/science/article/pii/S1756464622003346

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