Immunostimulatory Effect of Fermented Red Ginseng in the Mouse Model-Reference-Cited by-同舟云学术

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Immunostimulatory Effect of Fermented Red Ginseng in the Mouse Model

Published:2014-03-31 Issue:1 Volume:19 Page:10-18
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:JFN

Author:

Park Sang-Yong,Kim Ho-Bin,Kim Jeong-Hoon,Lee Joo-Mi,Kim Sang-Rae,Shin Heon-Sub,Yi Tae-Hoo

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201412837595748.pdf

Reference31 articles.

1. Draft Genome Sequencing of Bacillus sp. Strain M2-6, Isolated from the Roots of Korean Ginseng, Panax ginseng C. A. Meyer, after High-Hydrostatic-Pressure Processing

2. State-of-the-art separation of ginsenosides from Korean white and red ginseng by countercurrent chromatography

3. Effects of Korean red ginseng extract on the prevention of atopic dermatitis and its mechanism on early lesions in a murine model

4. Korean red ginseng and its primary ginsenosides inhibit ethanol-induced oxidative injury by suppression of the MAPK pathway in TIB-73 cells

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1. High-molecular-weight Fucoidan exerts an immune-enhancing effect in RAW 264.7 cells and cyclophosphamide-induced immunosuppression rat by altering the gut microbiome;International Immunopharmacology;2024-09

2. Enhancement of Immune Functions by Limosilactobacillus reuteri KBL346: In Vitro and In Vivo Studies;International Journal of Molecular Sciences;2023-12-21

3. Immune-Enhancing Effects of Angelica gigas Nakai Extract and Fermented Angelica gigas Nakai Extract via the Activations of MAPK and NF-κB Signaling Pathways in RAW264.7 Cells;Journal of the Korean Society of Food Science and Nutrition;2023-03-31

4. New insights into immunomodulatory properties of lactic acid bacteria fermented herbal medicines;Frontiers in Microbiology;2022-11-28

5. Immunomodulatory effects of fermented Platycodon grandiflorum extract through NF-κB signaling in RAW 264.7 cells;Nutrition Research and Practice;2020

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