Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Chaolekang Zhou"'
Autor:
Xianrong Zhou, Hang-hang Du, Meiqing Jiang, Chaolekang Zhou, Yuhan Deng, Xingyao Long, Xin Zhao
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
The aim of this study is to evaluate the changes in soy isoflavones and peptides in soy milk after lactic acid bacterial fermentation, and explore the positive effects of fermented soy milk on an oxidative aging mouse model induced with D-galactose.
Externí odkaz:
https://doaj.org/article/ae6c951e78fd4e69974b90253ab15000
Autor:
Xianrong Zhou, Hailan Sun, Fang Tan, Ruokun Yi, Chaolekang Zhou, Yuhan Deng, Jianfei Mu, Xin Zhao
Publikováno v:
Journal of Functional Foods, Vol 78, Iss , Pp 104386- (2021)
After soymilk fermented by L. plantarum HFY09, the bound soybean isoflavones content was reduced, but free soybean isoflavones and peptides increased. In vivo results show that L. plantarum HFY09-fermented soymilk increased the T-SOD, MDA, GSH-Px, GS
Externí odkaz:
https://doaj.org/article/37b8166152084393b2f97eccb4e63419
Autor:
Xin Zhao, Hailan Sun, Chaolekang Zhou, Xianrong Zhou, Fang Tan, Jianfei Mu, Yuhan Deng, Ruokun Yi
Publikováno v:
Journal of Functional Foods, Vol 78, Iss, Pp 104386-(2021)
After soymilk fermented by L. plantarum HFY09, the bound soybean isoflavones content was reduced, but free soybean isoflavones and peptides increased. In vivo results show that L. plantarum HFY09-fermented soymilk increased the T-SOD, MDA, GSH-Px, GS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bddff58099d6cee05a9fa462362b3438
http://www.sciencedirect.com/science/article/pii/S1756464621000359
http://www.sciencedirect.com/science/article/pii/S1756464621000359