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Updated: Sep 9, 2025

Demonstration of Proteolytic Activation of the Epithelial Sodium Channel ENaC by Combining Current Measurements with Detection of Cleavage Fragments
08:56

Demonstration of Proteolytic Activation of the Epithelial Sodium Channel ENaC by Combining Current Measurements with Detection of Cleavage Fragments

Published on: July 5, 2014

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ワルナットミールタンパク質からの塩分増強ペプチドの解読と,ENAC/TMC4受容体との相互作用メカニズムの評価

Pimiao Huang1, Yuhang Jiang2, Cunchao Zhao3

  • 1School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou 510640, Guangdong, China.

Journal of agricultural and food chemistry
|August 29, 2025
PubMed
まとめ

ウォールナットのペプチドは,塩分を大幅に高め,食品の保存期間を延長することが確認されました. この発見は 低ナトリウム食品の開発に 有望な戦略を示しています

キーワード:
バイオ情報学分子シミュレーション塩分を増やすペプチド感覚的評価ワルナット粉のタンパク質

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