Liquid state fermentation vinegar enriched with catechin as an antiglycative food product-Reference-Cited by-同舟云学术

Liquid state fermentation vinegar enriched with catechin as an antiglycative food product

Published:2019 Issue:8 Volume:10 Page:4877-4887
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wu Qian¹²³⁴⁵^ORCID,Min Yaoyao¹²³⁴⁵,Xiao Jinsong⁶⁷⁸⁹,Feng Nianjie¹⁰⁴¹¹⁹,Chen Yuanyuan¹²³⁴⁵,Luo Qing¹²³⁴⁵,Zhou Mengzhou¹²³⁴⁵,Li Dongsheng¹²³⁴⁵,Hu Zhongli¹²¹¹⁹,Wang Chao¹²³⁴⁵

Affiliation:

1. Key Laboratory of Fermentation Engineering (Ministry of Education)

2. Hubei Key Laboratory of Industrial Microbiology

3. Hubei Provincial Cooperative Innovation Center of Industrial Fermentation

4. Hubei University of Technology

5. Wuhan 430068

6. Beijing Engineering and Technology Research Center of Food Additives

7. Beijing Technology & Business University (BTBU)

8. Beijing 100048

9. China

10. School of Materials and Chemical Engineering

11. Wuhan

12. Lotus Engineering Research Center of Hubei Province

Abstract

Catechin, a natural antiglycative agent, was incorporated into fermented vinegar, and has high potential to lower the risk of diabetes.

Funder

Natural Science Foundation of Hubei Province

National Basic Research Program of China

Hubei University of Technology

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C8FO01892H

Reference45 articles.

1. S. Mazza and Y.Murooka , Rice vinegars , in Vinegars of the World , 2009 , pp. 121–133

2. Optimisation of headspace solid-phase microextraction for analysis of aromatic compounds in vinegar

3. Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo

4. Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process

5. Construing temporal metabolomes for acetous fermentative production of Rubus coreanus vinegar and its in vivo nutraceutical effects

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Flavonoids as dual-target inhibitors against α-glucosidase and α-amylase: a systematic review of in vitro studies;Natural Products and Bioprospecting;2024-01-08

2. Optimization of liquid fermentation conditions for Coprinus comatus to enhance antioxidant activity;Preparative Biochemistry & Biotechnology;2023-12-26

3. Molecular Mechanism of Lotus Seedpod Oligomeric Procyanidins Inhibiting the Absorption of Oligopeptide-Advanced Glycation End Products;Journal of Agricultural and Food Chemistry;2023-08-02

4. In vitro Anti-diabetic and Antioxidant Potential of the Sprout of Borassus flabellifer L. Extract;Oriental Journal Of Chemistry;2023-02-28

5. Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths;Frontiers in Microbiology;2023-02-15