Insight into the Antioxidant Effect of Fermented and Non-Fermented <em>Spirulina</em> Water and Ethanol Extracts at the Proteome Level Using a Yeast Cell Model

Insight into the Antioxidant Effect of Fermented and Non-Fermented <em>Spirulina</em> Water and Ethanol Extracts at the Proteome Level Using a Yeast Cell Model

<i>Spirulina</i> is rich in various antioxidants and nutraceuticals and it has proven to be effective in the treatment of various pathological conditions. This study explores the antioxidant effect of fermented and non-fermented <i>Spirulina</i> extracts on the proteome level...

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Bibliographic Details
Main Authors: Jasmina Masten Rutar, Berta Cillero-Pastor, Ronny Mohren, Nataša Poklar Ulrih, Nives Ogrinc, Polona Jamnik
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Antioxidants
Subjects:
<i>Spirulina</i>
lactic acid fermentation
<i>Saccharomyces cerevisiae</i>
ethanol
proteome
antioxidant
Online Access:https://www.mdpi.com/2076-3921/10/9/1366

Internet

https://www.mdpi.com/2076-3921/10/9/1366

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