Fig. 2 | npj Science of Food

Fig. 2

From: Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells

Fig. 2

a Separation peptide fraction (F1 with the highest antioxidant activity) on a cation exchange (High-Prep 16/10) column coupled with FPLC system and six fractions were obtained; b antioxidant effect of peptide fractions from FPLC fractionation on A7r5 cells. Untr: control; F1-1, F1-2, F1-3, F1-4, F1-5, and F1-6: from F1 by FPLC separation. Superoxide generation was expressed as fold change in mean fluorescence intensity per cell (MFI/cell) and presented as percentage (%) of the untreated control. Mean ± SEM of three independent experiments are shown. Asterisk indicates p < 0.05 compared to the untreated control

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