Fig. 3 | npj Science of Food

Fig. 3

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

Fig. 3

a Separation peptide fraction (F1-3) on an X-bridge reverse phase C18 column coupled with HPLC system and nine fractions were obtained; b antioxidant effect of peptide fractions from HPLC fractionation on A7r5 cells. Untr: control; F1-3-1, F1-3-2, … F1-3-8, and F1-3-9: from F1-3 by HPLC 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

Back to article page