scholarly journals Anti-inflammatory activities of Maillard reaction products from whey protein isolate fermented by Lactobacillus gasseri 4M13 in lipopolysaccharide-stimulated RAW264.7 cells

2019 ◽  
Vol 102 (9) ◽  
pp. 7707-7716 ◽  
Author(s):  
Da Hyun Kim ◽  
Su-Hyun Chun ◽  
Nam Su Oh ◽  
Ji Young Lee ◽  
Kwang-Won Lee
Keyword(s):  
Whey Protein ◽  
Maillard Reaction ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Raw264.7 Cells ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Lactobacillus Gasseri ◽  
Anti Inflammatory

Maillard conjugates of whey protein isolate–xylooligosaccharides for the microencapsulation of Lactobacillus rhamnosus: protective effects and stability during spray drying, storage and gastrointestinal digestion

2021 ◽  
Author(s):  
Yang Liao ◽  
Yu Hu ◽  
Nan Fu ◽  
Juwu Hu ◽  
Hua Xiong ◽  
...  
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Lactobacillus Rhamnosus ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Maillard Reaction Products ◽  
Protective Effects ◽  
Reaction Products ◽  
Gastrointestinal Digestion ◽  
Heat Method

The Maillard reaction products (MRPs) of whey protein isolate (WPI) and xylooligosaccharides (XOS) were prepared by a moist heat method for use as protectants to encapsulate Lactobacillus rhamnosus via spray drying.

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