Exploring the potential of novel xanthine oxidase inhibitory peptide (ACECD) derived from Skipjack tuna hydrolysates using affinity-ultrafiltration coupled with HPLC–MALDI-TOF/TOF-MS

Tryptophan residue enhances in vitro walnut protein-derived peptides exerting xanthine oxidase inhibition and antioxidant activities

(2019) Qingyong Li et al.   Journal of Functional Foods

Effects of Temperature on the Composition and Xanthine Oxidase Inhibitory Activities of Caffeic Acid Roasting Products

(2019) Toshiya Masuda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural Design and Physicochemical Foundations of Hydrogels for Biomedical Applications

(2018) Qingyong Li et al.   CURRENT MEDICINAL CHEMISTRY

Antioxidant and anti-freezing peptides from salmon collagen hydrolysate prepared by bacterial extracellular protease

(2018) RiBang Wu et al.   FOOD CHEMISTRY

Antioxidant activity and inhibitory effects of 2-hydroxy-3-methylcyclopent-2-enone isolated from ribose–histidine Maillard reaction products on aldose reductase and tyrosinase

(2018) Seung Hwan Hwang et al.   Food & Function

Moderation of hyperuricemia in rats via consuming walnut protein hydrolysate diet and identification of new antihyperuricemic peptides

(2018) Qingyong Li et al.   Food & Function

Anti-hyperuricemic peptides derived from bonito hydrolysates based on in vivo hyperuricemic model and in vitro xanthine oxidase inhibitory activity

(2018) Yujuan Li et al.   PEPTIDES

Fractionation of Protein Hydrolysates of Fish Waste Using Membrane Ultrafiltration: Investigation of Antibacterial and Antioxidant Activities

(2018) Samaneh Pezeshk et al.   Probiotics and Antimicrobial Proteins

Improvement of protein quality and degradation of allergen in soybean meal fermented by Neurospora crassa

(2018) Jing Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb

(2017) Fanyi Ma et al.   FOOD CHEMISTRY

Competitive binding experiments can reduce the false positive results of affinity-based ultrafiltration-HPLC: A case study for identification of potent xanthine oxidase inhibitors from Perilla frutescens extract

(2017) Zhiqiang Wang et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Strategies for the discovery and identification of food protein-derived biologically active peptides

(2017) Alice B. Nongonierma et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time

(2016) Lin Zheng et al.   FOOD CHEMISTRY

The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins

(2016) Tang-Bin Zou et al.   MOLECULES

Physical characterization and antioxidant activity of thymol solubilized Tween 80 micelles

(2016) Ling-Li Deng et al.   Scientific Reports

The anti-obesity effects of a tuna peptide on 3T3-L1 adipocytes are mediated by the inhibition of the expression of lipogenic and adipogenic genes and by the activation of the Wnt/β-catenin signaling pathway

(2015) YOUNG-MIN KIM et al.   INTERNATIONAL JOURNAL OF MOLECULAR MEDICINE

Identification of tyrosinase specific inhibitors from Xanthium strumarium fruit extract using ultrafiltration-high performance liquid chromatography

(2015) Zhiqiang Wang et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Characterization, antioxidative and ACE inhibitory properties of hydrolysates obtained from thornback ray ( Raja clavata ) muscle

(2015) Imen Lassoued et al.   Journal of Proteomics

Influence of Amino Acid Compositions and Peptide Profiles on Antioxidant Capacities of Two Protein Hydrolysates from Skipjack Tuna (Katsuwonus pelamis) Dark Muscle

(2015) Chang-Feng Chi et al.   Marine Drugs

Allopurinol hypersensitivity: investigating the cause and minimizing the risk

(2015) Lisa K. Stamp et al.   Nature Reviews Rheumatology

Antioxidant properties of peptide fractions from tuna dark muscle protein by-product hydrolysate produced by membrane fractionation process

(2014) Sami Saidi et al.   FOOD RESEARCH INTERNATIONAL

Inhibition of Xanthine Oxidase by Rhodiola crenulata Extracts and Their Phytochemicals

(2014) Yung-Hung Chu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Screening for selective inhibitors of xanthine oxidase from Flos Chrysanthemum using ultrafiltration LC–MS combined with enzyme channel blocking

(2014) Hui-Peng Song et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Gout: Joints and beyond, epidemiology, clinical features, treatment and co-morbidities

(2014) Philip C. Robinson et al.   MATURITAS

Optimizing current treatment of gout

(2014) Frances Rees et al.   Nature Reviews Rheumatology

Chronic Hyperuricemia, Uric Acid Deposit and Cardiovascular Risk

(2013) Davide Grassi et al.   CURRENT PHARMACEUTICAL DESIGN

An ultrafiltration high-performance liquid chromatography coupled with diode array detector and mass spectrometry approach for screening and characterising tyrosinase inhibitors from mulberry leaves

(2012) Zhenzhong Yang et al.   ANALYTICA CHIMICA ACTA

Tryptophan-containing milk protein-derived dipeptides inhibit xanthine oxidase

(2012) Alice B. Nongonierma et al.   PEPTIDES

Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay

(2011) Lars Müller et al.   FOOD CHEMISTRY

Antioxidant Activities and Xanthine Oxidase Inhibitory Effects of Extracts and Main Polyphenolic Compounds Obtained fromGeranium sibiricumL.

(2010) Nan Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of binding assays to screen ligands for Plasmodium falciparum thioredoxin and glutathione reductases by ultrafiltration and liquid chromatography/mass spectrometry

(2010) Vanisree Mulabagal et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties

(2010) Laurent Picot et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins

(2009) Ali Bougatef et al.   FOOD CHEMISTRY

Mammalian xanthine oxidoreductase - mechanism of transition from xanthine dehydrogenase to xanthine oxidase

(2008) Tomoko Nishino et al.   FEBS Journal