The fatty acid profiles of mixed fermented milk and its anti-inflammation properties in an LPS-induced RAW264.7 cell model

Autor:	Guo Yang, Qianqian Lu, Lei Cui, Manli Zong, Yuxing Guo, Lianliang Liu, Daodong Pan, Zhen Wu
Rok vydání:	2022
Předmět:	Lipopolysaccharides Cultured Milk Products Fatty Acids Anti-Inflammatory Agents food and beverages General Medicine carbohydrates (lipids) Mice Milk RAW 264.7 Cells fluids and secretions Fermentation Animals Food Science
Zdroj:	Food & Function. 13:2465-2474
ISSN:	2042-650X 2042-6496
Popis:	Increasing knowledge of probiotics has shown that co-cultures of probiotics can achieve better fermentation and beneficial effects, and adding LAB to fermented milk fat products can increase the production of polyunsaturated fatty acids. In this study, the fatty acid profiles of milk fermented by
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bcdecebe1ab70ae3a6f0aa74ad55943 https://doi.org/10.1039/d1fo03553c Zobrazit plný text záznamu