Soy yogurt using Lactobacillus plantarum 200655 and fructooligosaccharides: neuroprotective effects against oxidative stress
Author:
Funder
Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05575-1.pdf
Reference34 articles.
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2. Bae WY, Kim HY, Park EH, Kim KT, Paik HD (2019) Improved in vitro antioxidant properties and hepatoprotective effects of a fermented Inula britannica extract on ethanol-damaged HepG2 cells. Mol Biol Rep 46:6053–6063
3. Bevilacqua A, Sinigaglia M, Speranza B, Altieri C (2016) Effect of prebiotic compounds on the growth and survival of Bifidobacteria in a laboratory medium. Adv J Food Sci Technol 11:770–774
4. Cheon MJ, Lee NK, Paik HD (2021) Neuroprotective effects of heat-killed Lactobacillus plantarum 200655 isolated from kimchi against oxidative stress. Probiotics Antimicrob Proteins 13:788–795
5. Chiang SS, Pan TM (2011) Antiosteoporotic effects of Lactobacillus-fermented soy skim milk on bone mineral density and the microstructure of femoral bone in ovariectomized mice. J Agric Food Chem 59:7734–7742
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