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Anti-inflammatory effects of a casein hydrolysate and its peptide-enriched fractions on TNFα-challenged Caco-2 cells and LPS-challenged porcine colonic explants.
Food Sci Nutr. 2014 Nov;2(6):712-23. doi: 10.1002/fsn3.153. Epub 2014 Sep 5.
Food Sci Nutr. 2014.
PMID: 25493190
Free PMC article.
Molecular characterization of whey protein hydrolysate fractions with ferrous chelating and enhanced iron solubility capabilities.
O'Loughlin IB, Kelly PM, Murray BA, FitzGerald RJ, Brodkorb A.
O'Loughlin IB, et al.
J Agric Food Chem. 2015 Mar 18;63(10):2708-14. doi: 10.1021/jf505817a. Epub 2015 Mar 4.
J Agric Food Chem. 2015.
PMID: 25716093
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The anti-inflammatory potential of a moderately hydrolysed casein and its 5 kDa fraction in in vitro and ex vivo models of the gastrointestinal tract.
Mukhopadhya A, Noronha N, Bahar B, Ryan MT, Murray BA, Kelly PM, O'Loughlin IB, O'Doherty JV, Sweeney T.
Mukhopadhya A, et al. Among authors: o loughlin ib.
Food Funct. 2015 Feb;6(2):612-21. doi: 10.1039/c4fo00689e.
Food Funct. 2015.
PMID: 25536369
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Enzymatic hydrolysis of heat-induced aggregates of whey protein isolate.
O'Loughlin IB, Murray BA, Kelly PM, FitzGerald RJ, Brodkorb A.
O'Loughlin IB, et al.
J Agric Food Chem. 2012 May 16;60(19):4895-904. doi: 10.1021/jf205213n. Epub 2012 May 4.
J Agric Food Chem. 2012.
PMID: 22533541
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Whey protein isolate polydispersity affects enzymatic hydrolysis outcomes.
O'Loughlin IB, Murray BA, Brodkorb A, FitzGerald RJ, Robinson AA, Holton TA, Kelly PM.
O'Loughlin IB, et al.
Food Chem. 2013 Dec 1;141(3):2334-42. doi: 10.1016/j.foodchem.2013.05.056. Epub 2013 May 24.
Food Chem. 2013.
PMID: 23870966
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