Ultrasonic Treatment Enhances the Antioxidant and Immune-Stimulatory Properties of the Polysaccharide from Sinopodophyllum hexandrum Fruit

We aimed to assess the potential of ultrasonic treatment on the processing of polysaccharides as functional foods or food additives. The polysaccharide from Sinopodophyllum hexandrum fruit (SHP, 52.46 kDa, 1.91 nm) was isolated and purified. SHP was treated with various levels of ultrasound (250 W a...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Ziwei, Li, Hangyu, Liu, Qianqian, Feng, Yangyang, Wu, Daiyan, Zhang, Xinnan, Zhang, Linzi, Li, Sheng, Tang, Feng, Liu, Qun, Yang, Xiaonong, Feng, Haibo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001073/
https://www.ncbi.nlm.nih.gov/pubmed/36900428
http://dx.doi.org/10.3390/foods12050910

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001073/
https://www.ncbi.nlm.nih.gov/pubmed/36900428
http://dx.doi.org/10.3390/foods12050910

Ejemplares similares