Egg yolk lecithin alleviates fatigue in flood-stressed mice by modulating hypothalamic microglial activation and the hepatic AKT/GSK3β pathway to attenuate neuroinflammation and metabolic dysregulation
Year: 2025
Type: article
Language: en
Topic: Protein Hydrolysis and Bioactive Peptides
Authors and affiliations:
raw_author_name: Zhihong Lu
raw_affiliation_strings: SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Engineering Research Center of Special Dietary Food, the Education Department of Liaoning Province, Dalian 116034, PR China; Engineering Research Center of Food, the Education Department of Liaoning Province, Dalian 116034, PR China
raw_author_name: Songyi Lin
raw_affiliation_strings: SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Engineering Research Center of Special Dietary Food, the Education Department of Liaoning Province, Dalian 116034, PR China; Engineering Research Center of Food, the Education Department of Liaoning Province, Dalian 116034, PR China
raw_author_name: Zulayati Abula
raw_affiliation_strings: SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Engineering Research Center of Special Dietary Food, the Education Department of Liaoning Province, Dalian 116034, PR China; Engineering Research Center of Food, the Education Department of Liaoning Province, Dalian 116034, PR China
raw_author_name: Dongmei Li
raw_affiliation_strings: SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Engineering Research Center of Special Dietary Food, the Education Department of Liaoning Province, Dalian 116034, PR China; Engineering Research Center of Food, the Education Department of Liaoning Province, Dalian 116034, PR China
raw_author_name: Xuedi Zhang
raw_affiliation_strings: SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Engineering Research Center of Special Dietary Food, the Education Department of Liaoning Province, Dalian 116034, PR China; Engineering Research Center of Food, the Education Department of Liaoning Province, Dalian 116034, PR China
raw_author_name: Zhijie Bao
raw_affiliation_strings: SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Engineering Research Center of Special Dietary Food, the Education Department of Liaoning Province, Dalian 116034, PR China; Engineering Research Center of Food, the Education Department of Liaoning Province, Dalian 116034, PR China. Electronic address: Zhijie_bao@163.com