Protective effects and potential mechanisms of fermented egg-milk peptides on the damaged intestinal barrier

• Siwen Lyu,
• Qi Yang,
• Xuehui Duan,
• Xuanting Liu,
• Zhiyang Du,
• Xiaomin Shang,
• Menglei Xu,
• Jingbo Liu,
• Fengguang Pan,
• Ting Zhang

Affiliations

Siwen Lyu

Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun, China

Qi Yang

Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun, China

Xuehui Duan

Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun, China

Xuanting Liu

Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun, China

Zhiyang Du

Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun, China

Xiaomin Shang

Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun, China

Menglei Xu

State Key Laboratory of Supramolecular Structure and Materials, Jilin University, Changchun, China

Jingbo Liu

Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun, China

Fengguang Pan

Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun, China

Ting Zhang

Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun, China