<i>In vitro</i> fermentation of glycosaminoglycans from mackerel fish waste and its role in modulating the antioxidant status and gut microbiota of high fat diet-fed C57BL/6 mice-Reference-Cited by-同舟云学术

In vitro fermentation of glycosaminoglycans from mackerel fish waste and its role in modulating the antioxidant status and gut microbiota of high fat diet-fed C57BL/6 mice

Published:2023 Issue:15 Volume:14 Page:7130-7145
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

V. Geetha¹²,K. N. Chathur³,Ramkumar Smita¹⁴,Halami Prakash M.⁵⁴,G. Suresh Kumar¹⁴²^ORCID

Affiliation:

1. Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysuru – 570 020, India

2. Department of Biosciences, Mangalore University, Mangalagangothri, Mangalore – 574199, Karnataka, India

3. Department of Food Protectants & Infestation Control, CSIR-Central Food Technological Research Institute, Mysuru – 570 020, India

4. Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India

5. Department of Microbiology & Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru – 570 020, India

Abstract

Bioactive polysaccharides such as glycosaminoglycans (GAGs) exhibit potential health benefits for several health complications including obesity.

Funder

Indian Council of Medical Research

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO03603G

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1. The Impact of the Gut Microbiota on Human Health: An Integrative View

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