The immune‐enhancing potential of peptide fractions from fermented Spirulina platensis by mixed probiotics-Reference-Cited by-同舟云学术

The immune‐enhancing potential of peptide fractions from fermented Spirulina platensis by mixed probiotics

Published:2020-05-27 Issue:7 Volume:44 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

An Jun¹,Feng Yanxia¹,Zheng Jiahui¹,Addy Min²,Zhang Li¹,Ren Difeng¹^ORCID

Affiliation:

1. Beijing Key Laboratory of Forest Food Processing and Safety College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China

2. Department of Bioproducts and Biosystems Engineering Center for Biorefining University of Minnesota St. Paul MN USA

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13245

Reference41 articles.

1. Screening for enhanced astaxanthin accumulation among Spirulina platensis mutants generated by atmospheric and room temperature plasmas

2. The biology of innate lymphoid cells

3. Mixed fermentation of Spirulina platensis with Lactobacillus plantarum and Bacillus subtilis by random-centroid optimization

4. Novel therapeutic compound tuftsin–phosphorylcholine attenuates collagen-induced arthritis

5. Current knowledge on potential health benefits of Spirulina

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