Comparative Study on In Vitro Fermentation Characteristics of the Polysaccharides Extracted from Bergamot and Fermented Bergamot

This study aimed to compare the in vitro fermentation characteristics of polysaccharides from Bergamot and Laoxianghuang (fermented 1, 3, and 5 years from bergamot) using the stable in vitro human gut fermentation model. Results showed that bergamot polysaccharide (BP) and Laoxianghuang polysacchari...

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Detalles Bibliográficos
Autores principales: Wu, Kaizhang, Lu, Xingyu, Fang, Fang, Liu, Juncheng, Gao, Jie, Zheng, Yang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418462/
https://www.ncbi.nlm.nih.gov/pubmed/37569146
http://dx.doi.org/10.3390/foods12152878

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418462/
https://www.ncbi.nlm.nih.gov/pubmed/37569146
http://dx.doi.org/10.3390/foods12152878

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