Cargando…
Production and Characterization of a New α-Glucosidase Inhibitory Peptide from Aspergillus oryzae N159-1
An α-glucosidase inhibitor was developed from Aspergillus oryzae N159-1, which was screened from traditional fermented Korean foods. The intracellular concentration of the inhibitor reached its highest level when the fungus was cultured in tryptic soy broth medium at 27℃ for five days. The inhibitor...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Mycology
2013
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3817230/ https://www.ncbi.nlm.nih.gov/pubmed/24198670 http://dx.doi.org/10.5941/MYCO.2013.41.3.149 |