Lactobacillus plantarum CQPC11 Isolated from Sichuan Pickled Cabbages Antagonizes d-galactose-Induced Oxidation and Aging in Mice

Chinese pickled cabbage is a traditional fermented food that contains abundant microbes produced during the process of fermentation. In this work, an in vivo animal study was conducted to investigate the effects of a newly isolated lactic acid bacterium (Lactobacillus plantarum CQPC11, LP-CQPC11) on...

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Detalles Bibliográficos
Autores principales: Qian, Yu, Zhang, Jing, Zhou, Xianrong, Yi, Ruokun, Mu, Jianfei, Long, Xingyao, Pan, Yanni, Zhao, Xin, Liu, Weiwei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6278364/
https://www.ncbi.nlm.nih.gov/pubmed/30463304
http://dx.doi.org/10.3390/molecules23113026

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6278364/
https://www.ncbi.nlm.nih.gov/pubmed/30463304
http://dx.doi.org/10.3390/molecules23113026

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