Effects of Lycium barbarum extract on production and immunomodulatory activity of the extracellular polysaccharopeptides from submerged fermentation culture of Coriolus versicolor

Food Chemistry

Volumn 110, Issue 2, 2008, Pages 446-453

  Lin, Fang Yi ^a   Lai, Yiu Kay ^a,b   Yu, Hao Chen ^a   Chen, Nan Yin ^c   Chang, Chi Yue ^a   Lo, Hui Chen ^d,e   Hsu, Tai Hao ^a  

^a DA YEH UNIVERSITY   (Taiwan)

^b NATIONAL TSING HUA UNIVERSITY   (Taiwan)

^c CHUNG HWA UNIVERSITY OF MEDICAL TECHNOLOGY   (Taiwan)

^d CHANG JUNG CHRISTIAN UNIVERSITY   (Taiwan)

^e CHANGHUA CHRISTIAN HOSPITAL   (Taiwan)

Author keywords

Coriolus versicolor; Extracellular polysaccharopeptides; Immunomdulatory activity; Lycium barbarum extract; Macrophages

Indexed keywords

CYTOKINE; LYCIUM BARBARUM EXTRACT; MINERAL; NITRIC OXIDE; PEPTIDE DERIVATIVE; POLYSACCHARIDE;

ANIMAL CELL; ARTICLE; BIOMASS; CARBOHYDRATE ANALYSIS; CHEMICAL STRUCTURE; CORIOLUS VERSICOLOR; CULTURE MEDIUM; CYTOKINE PRODUCTION; FRUIT; FUNGUS GROWTH; IMMUNOMODULATION; INFRARED SPECTROSCOPY; LYCIUM BARBARUM; MACROPHAGE; MOUSE; MYCELIUM; NONHUMAN; NUTRIENT; PLANT; PROTEIN CONTENT; SUBMERGED FERMENTATION; WHITE ROT FUNGUS;

LYCIUM BARBARUM; MURINAE; TRAMETES VERSICOLOR;

EID: 41949101387     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.023     Document Type: Article

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