Acetylcholinesterase inhibitory activity of Chinese sufu (fermented tofu) ethanol-extract

Food Chemistry

Volumn 134, Issue 3, 2012, Pages 1263-1266

  Chen, Jing ^a   Quan, Ming Hai ^b   Cheng, Yong Qiang ^b   Sun, Jian ^c   Li, Li Te ^b  

^a BEIJING WUZI UNIVERSITY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c Mengniu Diary (Beijing) Co Ltd   (China)

Author keywords

Acetylcholinesterase (AChE); AChE inhibitors; Sufu

Indexed keywords

ACETYLCHOLINESTERASE; ELEGANS; ETHANOL EXTRACT; IN-VITRO; INHIBITORY ACTIVITY; SUFU;

OILSEEDS;

ETHANOL;

ACETYLCHOLINESTERASE; ALCOHOL; CHOLINESTERASE INHIBITOR; PLANT EXTRACT;

ACTINOMUCOR ELEGANS; ARTICLE; CHINA; CONTROLLED STUDY; ENZYME INHIBITION; FERMENTED PRODUCT; FOOD PROCESSING; FUNGUS; FUNGUS CULTURE; IC 50; IN VITRO STUDY; NONHUMAN; POTATO; SOYBEAN; CHEMISTRY; FERMENTATION; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; SOY FOOD;

ACTINOMUCOR ELEGANS; GLYCINE MAX; SOLANUM TUBEROSUM;

ACETYLCHOLINESTERASE; CHINA; CHOLINESTERASE INHIBITORS; ETHANOL; FERMENTATION; PLANT EXTRACTS; SOY FOODS;

EID: 84861093816     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.141     Document Type: Article

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