Investigating the interactive adhesion ability between Limosilactobacillus reuteri DSM17938 and HT-29 cells regulated by soybean proteins and soybean peptidesOA
Investigating the interactive adhesion ability between Limosilactobacillus reuteri DSM17938 and HT-29 cells regulated by soybean proteins and soybean peptides
Yinxiao Zhang;Chi Zhang;Jingyi Wang;He Li;Xinqi Liu;Xianyong Liu
Beijing Engineering and Technology Research Center of Food Additives,Key Laboratory of Geriatric Nutrition and Health(Beijing Technology and Business University),Ministry of Education,National Soybean Processing Industry Technology Innovation Center,Beijing 100048,ChinaBeijing Engineering and Technology Research Center of Food Additives,Key Laboratory of Geriatric Nutrition and Health(Beijing Technology and Business University),Ministry of Education,National Soybean Processing Industry Technology Innovation Center,Beijing 100048,ChinaBeijing Engineering and Technology Research Center of Food Additives,Key Laboratory of Geriatric Nutrition and Health(Beijing Technology and Business University),Ministry of Education,National Soybean Processing Industry Technology Innovation Center,Beijing 100048,ChinaBeijing Engineering and Technology Research Center of Food Additives,Key Laboratory of Geriatric Nutrition and Health(Beijing Technology and Business University),Ministry of Education,National Soybean Processing Industry Technology Innovation Center,Beijing 100048,ChinaBeijing Engineering and Technology Research Center of Food Additives,Key Laboratory of Geriatric Nutrition and Health(Beijing Technology and Business University),Ministry of Education,National Soybean Processing Industry Technology Innovation Center,Beijing 100048,ChinaShandong Provincial Corps Hospital of Chinese People's Armed Police Forces,Jinan 250000,China
Soybean proteinSoybean peptidesLimosilactobacillus reuteri DSM17938AdhesionSurface protein
Soybean proteinSoybean peptidesLimosilactobacillus reuteri DSM17938AdhesionSurface protein
《食品科学与人类健康（英文）》 2026 (5)
2198-2206,9
This work was supported by the National Key Research and Development Program of China(2021YFD2100402),the fund of Cultivation Project of Double First-Class Disciplines of Food Science and Engineering,Beijing Technology&Business University(BTBUYXTD202207).
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