Effect of Lactobacillus plantarum NCU116 Fermentation on Asparagus officinalis Polysaccharide: Characterization, Antioxidative, and Immunoregulatory Activities

Journal of Agricultural and Food Chemistry

Volumn 66, Issue 41, 2018, Pages 10703-10711

  Zhang, Zhi Hong ^a   Fan, Song Tao ^a   Huang, Dan Fei ^a   Yu, Qiang ^a   Liu, Xiao Zhen ^b   Li, Chang ^a   Wang, Sunan ^c   Xiong, Tao ^a   Nie, Shao Ping ^a   Xie, Ming Yong ^a  

^a NANCHANG UNIVERSITY   (China)

^b DONGGUAN UNIVERSITY OF TECHNOLOGY   (China)

^c Niagara College (NOTL Campus)   (Canada)

Author keywords

Asparagus officinalis L.; fermentation; immunoregulatory activity; Lactobacillus plantarum NCU116

Indexed keywords

BACILLI; FERMENTATION; FREE RADICALS; GLUCOSE; LACTIC ACID; PARTICLE SIZE; POLYSACCHARIDES;

ACUTE INFLAMMATORY RESPONSE; ASPARAGUS OFFICINALIS L; BIOACTIVE POLYSACCHARIDES; FREE RADICAL SCAVENGING PROPERTIES; HIGH PERFORMANCE SIZE EXCLUSION CHROMATOGRAPHY; HIGH-PERFORMANCE ANION-EXCHANGE CHROMATOGRAPHY; LACTOBACILLUS PLANTARUM; SUPEROXIDE ANION RADICALS;

SIZE EXCLUSION CHROMATOGRAPHY;

EID: 85054692337     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.8b03220     Document Type: Article

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