Purification and characterization of hypoglycemic peptides from traditional Chinese soy-fermented <i>douchi</i>
Songfeng Yu, Ling Liu, Tingting Bu, Jiexia Zheng, Wenjun Wang, Jianping Wu, Donghong Liu
Abstract
Douchi is a popular soy-fermented food that originated in China with documented hypoglycemic effects. Two hypoglycemic peptides from douchi have been characterized.
Topics & Concepts
AMPKMAPK/ERK pathwayGLUT4ChemistryGlucose transporterFermentationBiochemistryGlucose uptakePeptideProtein kinase ASignal transductionBiologyInsulinPhosphorylationGeneBiotechnologyChromosomal translocationProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolism and ApplicationsBiochemical Analysis and Sensing Techniques