Soybean phytochemicals responsible for bacterial neuraminidase inhibition and their characterization by UPLC-ESI-TOF/MS-Reference-Cited by-同舟云学术

Soybean phytochemicals responsible for bacterial neuraminidase inhibition and their characterization by UPLC-ESI-TOF/MS

Published:2022 Issue:13 Volume:13 Page:6923-6933
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Baiseitova Aizhamal¹^ORCID,Ban Yeong Jun¹,Kim Jeong Yoon²,Lee Gihwan¹,Shah Abdul Bari¹^ORCID,Kim Jeong Ho¹,Lee Yong Hyun¹,Park Ki Hun¹^ORCID

Affiliation:

1. Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju, 52828, Republic of Korea

2. Department of Pharmaceutical Engineering, IALS, Gyeongsang National University, Jinju, Republic of Korea

Abstract

Ethanol extract of soybean (Glycine max (L.) Merr.) showed good inhibitory activity against bacterial neuraminidase (BNA), which plays a pivotal role in the pathogenesis of a number of microbial diseases.

Funder

National Research Foundation

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00537A

Reference35 articles.

1. Therapeutic effects of polyphenols in fermented soybean and black soybean products

2. A Critical Review on Polyphenols and Health Benefits of Black Soybeans

3. Complete Quantification of Group A and Group B Soyasaponins in Soybeans

4. Soy isoflavones, estrogen therapy, and breast cancer risk: analysis and commentary

5. Bioavailability and health benefits of major isoflavone aglycones and their metabolites

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