In vivo evaluations of Lactobacillus-fermented Eucheuma spinosum polysaccharides on alleviating food allergy activity-Reference-Cited by-同舟云学术

In vivo evaluations of Lactobacillus-fermented Eucheuma spinosum polysaccharides on alleviating food allergy activity

Published:2024 Issue:11 Volume:15 Page:5895-5907
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhang Jun¹²,Liu Qingmei¹,Gu Fudie¹,Li Yan¹,Chen Huiying¹,Liu Meng³,Zhou Yu¹,Liu Hong¹,Wei Xiaofeng²^ORCID,Liu Guangming¹³^ORCID

Affiliation:

1. College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, 361021, Fujian, China

2. College of Materials Science and Engineering, Huaqiao University, Xiamen 361021, Fujian, China

3. College of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, Fujian, China

Abstract

F1-ESP-3 exerts anti allergic activity in vivo.

Funder

National Basic Research Program of China

Fujian Provincial Department of Science and Technology

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO00991F

Reference44 articles.

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2. Effects of Lactobacillus fermentation on Eucheuma spinosum polysaccharides: Characterization and mast cell membrane stabilizing activity

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4. Immunomodulatory mechanisms of an acidic polysaccharide from the fermented burdock residue by Rhizopus nigricans in RAW264.7 cells and cyclophosphamide-induced immunosuppressive mice

5. Metabolic functions of the human gut microbiota: the role of metalloenzymes