Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4‐methylguaiacol, 4‐ethylguaiacol, and vanillin

Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4‐methylguaiacol, 4‐ethylguaiacol, and vanillin

Abstract Jiupei (fermented grains) is the raw material for Baijiu distillation. The antioxidant activities of peptides Val‐Asn‐Pro (VNP) and Tyr‐Gly‐Asp (YGD) identified from Jiupei were evaluated according to in vitro chemical assays (e.g., 2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) di...

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Bibliographic Details
Main Authors: Yunsong Jiang, Dongrui Zhao, Jinyuan Sun, Xuelian Luo, Hehe Li, Xiaotao Sun, Fuping Zheng
Format: Article
Language:English
Published: Wiley 2019-07-01
Series:Food Science & Nutrition
Subjects:
antioxidant tripeptides
HepG2 cells
interaction effect
Jiupei
phenols
Online Access:https://doi.org/10.1002/fsn3.1100

Internet

https://doi.org/10.1002/fsn3.1100

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