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Comparative analysis of goat and bovine milk proteins in the improvement of sarcopenia based on host-microbial interactions

Ruoyu Wang Yuxin Ma Meng Sun Lutong Li Zhaofeng Zhang

食品科学与人类健康（英文）2025，Vol.14Issue(4)：1469-1479,11.

食品科学与人类健康（英文）2025，Vol.14Issue(4)：1469-1479,11.DOI:10.26599/FSHW.2024.9250092

Comparative analysis of goat and bovine milk proteins in the improvement of sarcopenia based on host-microbial interactions

Ruoyu Wang ¹Yuxin Ma ¹Meng Sun ¹Lutong Li ¹Zhaofeng Zhang²

作者信息

1. School of Public Health,Peking University,Beijing 100191,China
2. School of Public Health,Peking University,Beijing 100191,China||Beijing's Key Laboratory of Food Safety Toxicology Research and Evaluation,Beijing 100191,China
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摘要

关键词

Sarcopenia/Whey protein/Casein/Comorbidity/Host-microbe co-metabolism

Key words

Sarcopenia/Whey protein/Casein/Comorbidity/Host-microbe co-metabolism

引用本文复制引用

Ruoyu Wang,Yuxin Ma,Meng Sun,Lutong Li,Zhaofeng Zhang..Comparative analysis of goat and bovine milk proteins in the improvement of sarcopenia based on host-microbial interactions[J].食品科学与人类健康（英文）,2025,14(4):1469-1479,11.

基金项目

This research was supported by the Beijing Natural Science Foundation(7232236)and the National Key R&D Program of China(2022YFF1100104). （7232236）

食品科学与人类健康（英文）

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