Isolation, purification and characterization of antioxidant peptides from Spirulina platensis extracts co-fermentation with Thermus thermophilus HB27 and Saccharomyces cerevisiae CH006-Reference-Cited by-同舟云学术

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Isolation, purification and characterization of antioxidant peptides from Spirulina platensis extracts co-fermentation with Thermus thermophilus HB27 and Saccharomyces cerevisiae CH006

Published:2024-08 Issue: Volume:205 Page:116497
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wei Yu-Fei,Wang Jun-Qiao,Luo Yu-Jun,Zhao Xiao-Feng,Zou Long-Hui,Qiu Xiao-Feng,Nie Shao-Ping,Liu Huan-Yu^ORCID

Publisher

Elsevier BV

Reference64 articles.

1. Identification of novel melanin synthesis inhibitors from crataegus pycnoloba using an in vivo zebrafish phenotypic assay;Agalou;Frontiers in Pharmacology,2018

2. Techno-functional, biological and structural properties of Spirulina platensis peptides from different proteases;Akbarbaglu;Algal Research,2022

3. An investigation on glutathione derived from spinach and red cabbage leaves and their effects of adding to meat patties;Al-Temimi;Saudi Journal of Biological Sciences,2023

4. The immune-enhancing potential of peptide fractions from fermented Spirulina platensis by mixed probiotics;An;Journal of Food Biochemistry,2020

5. Safety evaluations and lipid-lowering activity of an Arthrospira platensis enriched diet: A 1-month study in rats;Bigagli;Food Research International,2017

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