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Pang et al

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The reduction of lactic acid production at low-temperatures also increases the pH of the environment while a low pH reduces protease activity, which improves the shelf life of food products

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Instead, supplement manufacturers are responsible for meeting applicable FDA regulations and for quality controls such as ingredient verification and batch testing to ensure products meet their specifications

On the molecular design side, modifications such as lipidation, PEGylation, cyclization, and fusion (e.g., with albumin, IgG Fc fragment) are being used to extend half-life, improve stability, and enhance receptor selectivity