Presence of Flazin in Miso and Identification of Four Tryptophan-Derived ß-Carbolines Formed during Fermentation-Reference-Cited by-同舟云学术

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Presence of Flazin in Miso and Identification of Four Tryptophan-Derived ß-Carbolines Formed during Fermentation

Published:2024-09-10 Issue: Volume: Page:
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Yu-Jang¹^ORCID,Zhang Ya-Ping²,Chiu Po-Chang²,Lin Shu-Mei²,Lee Chuping¹³,Lo Chih-Yu²,Lien Wei-Ting²,Chiou Robin Y.-Y.²^ORCID

Affiliation:

1. Department of Applied Chemistry, National Chiayi University, Chiayi 60004, Taiwan, ROC

2. Department of Food Science, National Chiayi University, Chiayi 60004, Taiwan, ROC

3. Department of Chemistry, National Chung Hsing University, Taichung 40227, Taiwan, ROC

Funder

National Science Council

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c05855

Reference32 articles.

1. β-Carboline Alkaloids: Biochemical and Pharmacological Functions

2. Identification and Mode of Action of 5-Hydroxymethyl-2-furfural (5-HMF) and 1-Methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic Acid (MTCA) as Potent Xanthine Oxidase Inhibitors in Vinegars

3. Synthesis and antimicrobial activity of β-carboline derivatives with N2-alkyl modifications

4. Bioactive β-Carbolines in Food: A Review

5. Neuropharmacological potentials of β-carboline alkaloids for neuropsychiatric disorders

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