Cargando…

Effects of L.plantarum dy-1 fermentation time on the characteristic structure and antioxidant activity of barley β-glucan in vitro

This article explored the effect of Lactobacillus plantarum dy-1 (L. plantarum dy-1) fermentation on the basic physicochemical properties and associated in vitro antioxidant activity of barley β-glucan, including its molecular weight, monosaccharide composition, characteristic structure and rheology...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhang, Jiayan, Wang, Ping, Tan, Cui, Zhao, Yansheng, Zhu, Ying, Bai, Juan, Xiao, Xiang, Zhang, Lili, Teng, Donghai, Tian, Jing, Liu, Liangcheng, Zhang, Haibo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Research Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8749382/ https://www.ncbi.nlm.nih.gov/pubmed/35036932 http://dx.doi.org/10.1016/j.crfs.2021.12.005

Ejemplares similares

Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder
por: Xiao, Xiang, et al.
Publicado: (2022)

Identification of antibacterial substances of Lactobacillus plantarum DY‐6 for bacteriostatic action
por: Mao, Yin, et al.
Publicado: (2020)

Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
por: Li, Zhongxi, et al.
Publicado: (2018)

Comparison of Liquid and Solid-State Fermentation Processes for the Production of Enzymes and Beta-Glucan from Hulled Barley
por: Lee, Se Yeon, et al.
Publicado: (2022)

Influence of physicochemical changes and aggregation behavior induced by ultrasound irradiation on the antioxidant effect of highland barley β-glucan
por: Cao, Hongwei, et al.
Publicado: (2023)

Draft Genome Sequence of Anaerobic Fermentative Bacterium Anaeromicrobium sediminis DY2726D
por: Zhang, Jing, et al.
Publicado: (2018)

Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95
por: Letizia, Francesco, et al.
Publicado: (2023)

Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits
por: Zhang, Jiayan, et al.
Publicado: (2022)

Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by Lacticaseibacillus plantarum 70810
por: Tian, Juanjuan, et al.
Publicado: (2021)

Improving the antioxidant and anticancer potential of Cinnamomum cassia via fermentation with Lactobacillus plantarum
por: Eweys, Aya S., et al.
Publicado: (2022)

Single Molecule Magnetism with Strong Magnetic Anisotropy and Enhanced Dy∙∙∙Dy Coupling in Three Isomers of Dy‐Oxide Clusterfullerene Dy(2)O@C(82)
por: Yang, Wei, et al.
Publicado: (2019)

Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley
por: Lee, Sang Hoon, et al.
Publicado: (2015)

Effect of acid hydrolysis on the structural and antioxidant characteristics of β-glucan extracted from Qingke (Tibetan hulless barley)
por: Zhao, Lan, et al.
Publicado: (2022)

Effects of Lactobacillus plantarum Fermentation on the Chemical Structure and Antioxidant Activity of Polysaccharides from Bulbs of Lanzhou Lily
por: Song, Shen, et al.
Publicado: (2021)

Identification of the genes associated with β-glucan synthesis and accumulation during grain development in barley
por: Geng, La, et al.
Publicado: (2022)

In Vitro Infant Faecal Fermentation of Low Viscosity Barley β-Glucan and Its Acid Hydrolyzed Derivatives: Evaluation of Their Potential as Novel Prebiotics
por: Lam, Ka-Lung, et al.
Publicado: (2019)

Beneficial Effects of Tomato Juice Fermented by Lactobacillus Plantarum and Lactobacillus Casei: Antioxidation, Antimicrobial Effect, and Volatile Profiles
por: Liu, Yiyun, et al.
Publicado: (2018)

Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims
por: Hughes, Jaimee, et al.
Publicado: (2021)

Naked barley—Optimized recipe for pure barley bread with sufficient beta-glucan according to the EFSA health claims
por: Kinner, M., et al.
Publicado: (2011)

Effects of diet hulless barley and beta-glucanase levels on ileal digesta soluble beta-glucan molecular weight and carbohydrate fermentation in laying hens
por: Karunaratne, Namalika D., et al.
Publicado: (2022)

Probiotic assessment and antioxidant characterization of Lactobacillus plantarum GXL94 isolated from fermented chili
por: Zhou, Yingjun, et al.
Publicado: (2022)

Genome Sequence of Lactobacillus plantarum JMCC0013, Isolated from Traditional Chinese Fermented Milk
por: Wang, Shijie, et al.
Publicado: (2018)

Antioxidant Activity of β-Glucan
por: Kofuji, Kyoko, et al.
Publicado: (2012)

Single Molecule Magnets: Single Molecule Magnetism with Strong Magnetic Anisotropy and Enhanced Dy∙∙∙Dy Coupling in Three Isomers of Dy‐Oxide Clusterfullerene Dy(2)O@C(82) (Adv. Sci. 20/2019)
por: Yang, Wei, et al.
Publicado: (2019)

Correlations of Molecular Weights of β-Glucans from Qingke (Tibetan Hulless Barley) to Their Multiple Bioactivities
por: Lin, Shang, et al.
Publicado: (2018)

Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria
por: Arena, Mattia P., et al.
Publicado: (2014)

Metabolite profile changes and increased antioxidative and antiinflammatory activities of mixed vegetables after fermentation by Lactobacillus plantarum
por: Kim, Jungyeon, et al.
Publicado: (2019)

Purification and Identification of Antioxidant Peptides from Rice Fermentation of Lactobacillus plantarum and Their Protective Effects on UVA−Induced Oxidative Stress in Skin
por: Mo, Qiuting, et al.
Publicado: (2022)

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products
por: Bachtarzi, Nadia, et al.
Publicado: (2020)

Phenolic Composition and Antioxidant Properties of Cooked Rice Dyed with Sorghum-Leaf Bio-Colorants
por: Apea-Bah, Franklin Brian, et al.
Publicado: (2021)

Barley β-glucan improves metabolic condition via short-chain fatty acids produced by gut microbial fermentation in high fat diet fed mice
por: Miyamoto, Junki, et al.
Publicado: (2018)

Optimizing postbiotic production through solid-state fermentation with Bacillus amyloliquefaciens J and Lactiplantibacillus plantarum SN4 enhances antibacterial, antioxidant, and anti-inflammatory activities
por: Tong, Yucui, et al.
Publicado: (2023)

Hypolipidemic Effects of Fermented Seaweed Extracts by Saccharomyces cerevisiae and Lactiplantibacillus plantarum
por: Yue, Qiulin, et al.
Publicado: (2021)

Characterization of cereal β-glucan extracts from oat and barley and quantification of proteinaceous matter
por: Zielke, Claudia, et al.
Publicado: (2017)

Indirect Measurement of β-Glucan Content in Barley Grain with Near-Infrared Reflectance Spectroscopy
por: Ghizzoni, Roberta, et al.
Publicado: (2022)

Fermentation of red ginseng extract by the probiotic Lactobacillus plantarum KCCM 11613P: ginsenoside conversion and antioxidant effects
por: Jung, Jieun, et al.
Publicado: (2019)

Wheat Germ Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum: Process Optimization for Enhanced Composition and Antioxidant Properties In Vitro
por: Bayat, Elnaz, et al.
Publicado: (2022)

Effects of Lactobacillus plantarum fermented Shenling Baizhu San on gut microbiota, antioxidant capacity, and intestinal barrier function of yellow-plumed broilers
por: Lv, Weijie, et al.
Publicado: (2023)

Effects of Bacillus coagulans and Lactobacillus plantarum on the Fermentation Characteristics, Microbial Community, and Functional Shifts during Alfalfa Silage Fermentation
por: Wang, Yan, et al.
Publicado: (2023)

Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability
por: Dan, Tong, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_2bahei2dspm7opf6mnm0gndjr9