Modification of yeast characteristics by soy peptides: cultivation with soy peptides represses the formation of lipid bodies

Peptides from purified soybean β-conglycinin inhibit fatty acid synthase by interaction with the thioesterase catalytic domain

(2010) Cristina Martinez-Villaluenga et al.   FEBS Journal

Lipid droplets: A dynamic organelle moves into focus

(2010) Mathias Beller et al.   FEBS LETTERS

Lipid droplets lighting up: Insights from live microscopy

(2010) Margarete Digel et al.   FEBS LETTERS

Changes in Lipid Metabolism by Soy β-Conglycinin-Derived Peptides in HepG2 Cells

(2009) Yuko Mochizuki et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

β-Conglycinin Embeds Active Peptides That Inhibit Lipid Accumulation in 3T3-L1 Adipocytes in Vitro

(2008) Cristina Martinez-Villaluenga et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural and Biochemical Properties of Lipid Particles from the YeastSaccharomyces cerevisiae

(2008) Tibor Czabany et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Effect of soy peptide on brewing beer

(2008) Sayuri Kitagawa et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING