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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...

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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

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