Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review

Wang, Zichao; Zheng, Yi; Zhou, Xueyan; Wang, Xueqin; Liu, Xirui; Wang, Qiong; Zhao, Renyong; Gao, Minjie; Li, Zhitao; Feng, Yingjie; Xu, Yongming; Li, Na; Xu, Minwei; Sun, Qi; Wang, Qi; Yang, Jinchu; An, Lemei

doi:10.1016/j.tifs.2024.104492

Trends in Food Science & Technology

2024

DOI: 10.1016/j.tifs.2024.104492

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Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review

Zichao Wang,

Yi Zheng,

Xueyan Zhou

et al.

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Cited by 10 publications

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Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review

Cited by 10 publications

References 75 publications

Antioxidant protection of a polysaccharide produced by Chaetomium globosum CGMCC 6882 on H2O2-challenged HepG2 cells

Antioxidant protection of a polysaccharide produced by Chaetomium globosum CGMCC 6882 on H2O2-challenged HepG2 cells

The anti-angiogenic, anti-inflammatory and anticoagulant potential of a polysaccharide extracted from the brown alga Cystoseira humilis

Dictyophora indusiata polysaccharide improved 3D network structure and flavor benefits of set yoghurt

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