Inhibition and Mechanism of Protein Nonenzymatic Glycation by <i>Lactobacillus fermentum</i>

Inhibition and Mechanism of Protein Nonenzymatic Glycation by <i>Lactobacillus fermentum</i>

<i>Lactobacillus fermentum</i> (<i>L. fermentum</i>) was first evaluated as a potential advanced glycation end-product (AGE) formation inhibitor by establishing a bovine serum albumin (BSA) + glucose (glu) glycation model in the present study. The results showed that the high...

Full description

Bibliographic Details
Main Authors: Qin Li, Ke Xiao, Chi Yi, Fan Yu, Wenyue Wang, Junhui Rao, Menglin Liu, Lin Zhang, Yang Mu, Chao Wang, Qian Wu, Dongsheng Li, Mengzhou Zhou
Format: Article
Language:English
Published: MDPI AG 2024-04-01
Series:Foods
Subjects:
glycation
<i>Lactobacillus</i>
secondary structures
antioxidation
advanced glycation end-products
Online Access:https://www.mdpi.com/2304-8158/13/8/1183

Internet

https://www.mdpi.com/2304-8158/13/8/1183

Similar Items