Changes in Active Components and Antioxidant Properties of Ginseng Fermented by Lactobacillus plantarum

Autor: LIU Shiwei, LIU Shengnan, MI Qianwen, YIN Pei, XUE Tingfang, YU Xiaoran, MENG Xingjian, WANG Lina, BI Yunfeng

Publikováno v: Shipin Kexue, Vol 44, Iss 20, Pp 252-259 (2023)

Ginseng extract was fermented by the probiotic Lactobacillus plantarum to investigate the changes in its active ingredients and antioxidant activities before and after fermentation. The contents of total phenols, polysaccharides, total flavonoids and

Externí odkaz: https://doaj.org/article/c4e77be41ae043c3956cb8118a9ebd30

Hypoglycemic Effects of Ginseng α-Amylase Inhibitory Peptides. (English)

Autor: YANG Wen, ZOU Jiaqi, LIU Shengnan, LIU Shiwei, XUE Tingfang, MENG Xingjian, YU Lei, ZHAN Xiaofeng, BI Yunfeng

Publikováno v: Modern Food Science & Technology; 2024, Vol. 40 Issue 7, p24-34, 11p

Four-Dimensional Label-Free Quantitative Proteomics of Ginsenoside Rg 2 Ameliorated Scopolamine-Induced Memory Impairment in Mice through the Lysosomal Pathway.

Autor: Yin P; College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, People's Republic of China., Wang H; College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, People's Republic of China., Xue T; College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, People's Republic of China., Yu X; College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, People's Republic of China., Meng X; College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, People's Republic of China., Mi Q; College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, People's Republic of China., Song S; College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, People's Republic of China., Xiong B; College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, People's Republic of China., Bi Y; College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, People's Republic of China., Yu L; College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, People's Republic of China.

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Jul 03; Vol. 72 (26), pp. 14640-14652. Date of Electronic Publication: 2024 Jun 17.