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Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus

Yao Li1, Xinchang Gao2, Daodong Pan1

  • 1State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.

Frontiers in Nutrition
|January 30, 2023
PubMed

Keywords:
Lactobacillusanti-inflammatory peptidesfermented broccolipeptidomicsvirtual screening

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