Antioxidant effect of Lactobacillus fermentum HFY02-fermented soy milk on D-galactose-induced aging mouse model

Antioxidant effect of Lactobacillus fermentum HFY02-fermented soy milk on D-galactose-induced aging mouse model

This study aimed to investigate the antioxidant effect of soybean milk fermented by a new type of Lactobacillus fermentum (LF-HFY02) by using D-galactose induced aging mice model. Firstly, the optimal fermentation conditions was screened out by detecting the effects of different fermentation tempera...

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Bibliographic Details
Main Authors: Tiantian Hu, Rui Chen, Yu Qian, Ke Ye, Xingyao Long, Kun-Young Park, Xin Zhao
Format: Article
Language:English
Published: Tsinghua University Press 2022-09-01
Series:Food Science and Human Wellness
Subjects:
Lactobacillus fermentum HFY02
Fermented soybean milk
D-galactose
Antioxidant
Aging
Online Access:http://www.sciencedirect.com/science/article/pii/S221345302200074X
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