Correction: The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct.

Correction for 'The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct' by In-Hu Choe, et al., Food Funct., 2016, 7, 2557-2565.

The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct.

In this study, flatfish byproducts were hydrolyzed by Protamex at high hydrostatic pressure and glycosylated with ribose to utilize the protein of flatfish byproducts as a nutraceutical. We investigated the anti-inflammatory effects of glycosylated fish byproduct protein hydrolysate (GFPH) and its anti-inflammatory mechanisms were elucidated in lipopolysaccharide (LPS)-stimulated RAW 264.7 mouse macrophage.

Antioxidant activity of polysaccharide purified from Acanthopanax koreanum Nakai stems in vitro and in vivo zebrafish model.

In this study, the antioxidative effects of a purified polysaccharide isolated from the stems of Acanthopanax koreanum Nakai (ASP) on hydrogen peroxide-induced oxidative stress was investigated both in vitro and in vivo using a zebrafish model. A. koreanum Nakai stem was hydrolyzed using five carbohydrases and five proteases for the enzyme-assistant extraction.