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Structural basis for the anti-aging effects of hydroxyproline-BCAA dipeptides: An integrated computational and experimental approach.

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Title: Structural basis for the anti-aging effects of hydroxyproline-BCAA dipeptides: An integrated computational and experimental approach.
Authors: Liu L; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Wu R; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Gao Z; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Wang H; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Xu A; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Hou X; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Zhang D; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China., Wang Z; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: caasjgsmeat2021_6@126.com.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Jan 31; Vol. 224, pp. 117962. Date of Electronic Publication: 2025 Dec 07.
Publication Type: Journal Article
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
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  Data: Structural basis for the anti-aging effects of hydroxyproline-BCAA dipeptides: An integrated computational and experimental approach.
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  Data: <searchLink fieldCode="AU" term="%22Liu+L%22">Liu L</searchLink>; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.<br /><searchLink fieldCode="AU" term="%22Wu+R%22">Wu R</searchLink>; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.<br /><searchLink fieldCode="AU" term="%22Gao+Z%22">Gao Z</searchLink>; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.<br /><searchLink fieldCode="AU" term="%22Wang+H%22">Wang H</searchLink>; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.<br /><searchLink fieldCode="AU" term="%22Xu+A%22">Xu A</searchLink>; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.<br /><searchLink fieldCode="AU" term="%22Hou+X%22">Hou X</searchLink>; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.<br /><searchLink fieldCode="AU" term="%22Zhang+D%22">Zhang D</searchLink>; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.<br /><searchLink fieldCode="AU" term="%22Wang+Z%22">Wang Z</searchLink>; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: caasjgsmeat2021_6@126.com.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Jan 31; Vol. 224, pp. 117962. <i>Date of Electronic Publication: </i>2025 Dec 07.
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