Optimization of Fermentation Process of Pomegranate Peel and Schisandra Chinensis and the Biological Activities of Fermentation Broth: Antioxidant Activity and Protective Effect Against H(2)O(2)-induced Oxidative Damage in HaCaT Cells

In this study, the lactobacillus fermentation process of pomegranate (Punica granatum L.) peel and Schisandra chinensis (Turcz.) Baill (PP&SC) was optimized by using the response surface method (RSM) coupled with a Box-Behnken design. The optimum fermentation condition with the maximal yield of...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Hui-Min, Xu, Peng-Fei, Cheng, Ming-Yan, Lei, Sheng-Nan, Liu, Qing-Lei, Wang, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8201020/
https://www.ncbi.nlm.nih.gov/pubmed/34198860
http://dx.doi.org/10.3390/molecules26113432

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8201020/
https://www.ncbi.nlm.nih.gov/pubmed/34198860
http://dx.doi.org/10.3390/molecules26113432

Ejemplares similares