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首页|期刊导航|食品科学与人类健康(英文)|Novel soybean peptide iglycin ameliorates insulin resistance of high-fat diet fed C57BL/6J mice and differentiated 3T3L1 adipocytes with improvement of insulin signaling and mitochondrial function

Novel soybean peptide iglycin ameliorates insulin resistance of high-fat diet fed C57BL/6J mice and differentiated 3T3L1 adipocytes with improvement of insulin signaling and mitochondrial function

Yinghuan Wu Ran Zhao Minxia Li Huiyun Li Zhengwang Chen Yanying Zhao

食品科学与人类健康(英文)2022,Vol.11Issue(6):1565-1572,8.
食品科学与人类健康(英文)2022,Vol.11Issue(6):1565-1572,8.

Novel soybean peptide iglycin ameliorates insulin resistance of high-fat diet fed C57BL/6J mice and differentiated 3T3L1 adipocytes with improvement of insulin signaling and mitochondrial function

Novel soybean peptide iglycin ameliorates insulin resistance of high-fat diet fed C57BL/6J mice and differentiated 3T3L1 adipocytes with improvement of insulin signaling and mitochondrial function

Yinghuan Wu 1Ran Zhao 2Minxia Li 2Huiyun Li 2Zhengwang Chen 3Yanying Zhao1

作者信息

  • 1. Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Ministry of Education,Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Sichuan Province,College of Life Science and Technology,Southwest Minzu University,Chengdu 610041,China
  • 2. Shandong Tianheng Inspection Co.,Ltd.,Heze 274000,China
  • 3. Key Laboratory of Molecular Biophysics of Ministry of Education,School of Life Science and Technology,Huazhong University of Science and Technology,Wuhan 430074,China
  • 折叠

摘要

关键词

Soybean peptide/Iglycin/Insulin resistance/Insulin signaling

Key words

Soybean peptide/Iglycin/Insulin resistance/Insulin signaling

引用本文复制引用

Yinghuan Wu,Ran Zhao,Minxia Li,Huiyun Li,Zhengwang Chen,Yanying Zhao..Novel soybean peptide iglycin ameliorates insulin resistance of high-fat diet fed C57BL/6J mice and differentiated 3T3L1 adipocytes with improvement of insulin signaling and mitochondrial function[J].食品科学与人类健康(英文),2022,11(6):1565-1572,8.

基金项目

This work was jointly supported by the National Natural Science Foundation of China(31400794),Sichuan Province Science Fund s for Distinguished Young Scholar(2019JDJQ0017),Young and middle-aged Talents Project of the National People's Commission(2799300127)and Fundamental Research Funds for the Central Universities,Southwest Minzu University(2019XMJXPY08). (31400794)

食品科学与人类健康(英文)

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