Comparative Study on Anti-Inflammatory Effect of Polysaccharides from Vinegar-Baked <i>Radix Bupleuri</i> Using Different Methods-Reference-Cited by-同舟云学术

Comparative Study on Anti-Inflammatory Effect of Polysaccharides from Vinegar-Baked Radix Bupleuri Using Different Methods

Published:2023-08-01 Issue:32 Volume:8 Page:29253-29261
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Wei Ni¹,Wang Xiaoshuang¹,Wu Yayun¹²,Liu Lijuan¹²,Zhao Ya¹²,Zhao Ruizhi¹²^ORCID

Affiliation:

1. State Key Laboratory of Dampness Syndrome of Chinese Medicine, The Second Affiliated Hospital of Guangzhou University of Chinese Medicine, Guangzhou 510006, China

2. Guangdong Province Key Laboratory of Clinical Research on Traditional Chinese Medicine Syndrome, Guangzhou 510006, China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.3c02590

Reference41 articles.

1. Structural characterization and antioxidant activities of Bletilla striata polysaccharide extracted by different methods

2. Comparison on characterization and biological activities of Mentha haplocalyx polysaccharides at different solvent extractions

3. Effects and mechanisms of ultrasound- and alkali-assisted enzymolysis on production of water-soluble yeast β-glucan

4. Effects of alkali, enzymes, and ultrasound on monosodium glutamate byproduct for a sustainable production of Bacillus subtilis

5. Partially Acid-Hydrolyzed Porphyran Improved Dextran Sulfate Sodium-Induced Acute Colitis by Modulation of Gut Microbiota and Enhancing the Mucosal Barrier

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