In vitro study of the antioxidative and antiproliferative capabilities of Lactobacillus casei 16‐fermented soymilk

Abstract In this study, soymilk was fermented with Lactobacillus casei 16. The contents of aglycone isoflavones, saponins, total phenolic, and free amino acid in the fermented soymilk, and the protection for the HepG2 cells against 2,2'‐azobis(2‐amidinopropane) dihydrochloride (ABAP) damage and...

Full description

Bibliographic Details
Main Authors: Fang Qian, Jiang Zhang, Kairong Hou, Yuqing Zhang, Zifei Wang, Pengjie Luo, Yanfeng Tuo
Format: Article
Language:English
Published: Wiley 2020-01-01
Series:Food Science & Nutrition
Subjects:
Online Access:https://doi.org/10.1002/fsn3.1214