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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...
Autores principales: | Qian, Yu, Zhang, Jing, Zhou, Xianrong, Yi, Ruokun, Mu, Jianfei, Long, Xingyao, Pan, Yanni, Zhao, Xin, Liu, Weiwei |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
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 |
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