Open Access Article
This Open Access Article is licensed under a Creative Commons Attribution 3.0 Unported Licence
Correction: Neuroprotective effects of fermented yak milk-derived peptide LYLKPR on H2O2-injured HT-22 cells
Yunlong
Jiang
ab,
Yuan
Qi
ab,
Xiaoting
Liu
ab,
Li
Fang
ab,
Yawen
Gao
ab,
Chunlei
Liu
ab,
Dan
Wu
ab,
Xiyan
Wang
ab,
Fanrui
Zhao
ab,
Ji
Wang
*ab and
Weihong
Min
*ab
aCollege of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, Jilin, P. R. China. E-mail: wangji198644@163.com; minwh2000@jlau.edu.cn; Tel: +86-15704315153 Tel: +86-0431-84532797
bNational Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, 130118, Jilin, P. R. China
First published on 23rd January 2025
Abstract
Correction for ‘Neuroprotective effects of fermented yak milk-derived peptide LYLKPR on H2O2-injured HT-22 cells’ by Yunlong Jiang et al., Food Funct., 2022, 13, 12021–12038, https://doi.org/10.1039/D2FO02131E.
The authors regret that there was an error in Fig. 3A where the microscope pictures of cells treated with two different concentrations of LYLKPR (25 μM and 150 μM) were duplicated. The corrected Fig. 3A–C is shown here.
 | ||
| Fig. 3 Peptide toxicity and cytoprotective effects of different concentrations of LYLKPR on HT-22 cells. (A) Microscopic observation of the effects of different concentrations of LYLKPR on the toxicity of cells. Scale bars = 100 μm. (B) MTT detection of peptide toxicity. (C) Toxicity of H2O2 to HT-22 cells. | ||
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
| This journal is © The Royal Society of Chemistry 2025 |