Peptide fraction from Sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways

Publication date: Available online 8 July 2020Source: Food Science and Human WellnessAuthor(s): Ruichang Gao, Wanghui Shu, Yang Shen, Quancai Sun, Wengang Jin, Dajing Li, Ying Li, Li Yuan

Source: Food Science and Human Wellness - July 10, 2020 Category: Food Science Source Type: research