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Subhadeep Chakrabarti on Muck Rack

Subhadeep Chakrabarti

As seen in: Nature
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Articles

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

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By Jiapei Wang, Wang Liao, Chamila Nimalaratne, Subhadeep Chakrabarti
| Nature Verified
Abstract Antioxidant peptides derived from food sources are considered as safer alternatives to commercially available antioxidant drugs. As one of the most abundant protein sources, hen’s egg proteins were extensively used to produce antioxidant peptides by enzymatic hydrolysis. Our previous work indicated that gastrointestinal digestion of cooked eggs significantly increased the antioxidant activity due to hydrolysis of egg proteins.
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Egg white hydrolysate shows insulin mimetic and sensitizing effects in 3T3-F442A pre-adipocytes

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By Sandra Davidge, Jianping Wu, Forough Jahandideh, Subhadeep Chakrabarti
| PLOS
Insulin resistance and inflammation in adipose tissue is a key mechanism underlying metabolic syndrome, a growing health problem characterized by diabetes, obesity and hypertension. Previous work from our research group has demonstrated the potential of egg white ovotransferrin derived bioactive peptides against hypertension, oxidative stress and inflammation in vitro and in vivo. Egg white hydrolysate (EWH) has also shown anti-hypertensive effects in spontaneously hypertensive rats.
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