The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods

The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods

In this study, lactic acid bacteria (LAB) strains derived from human and fermented food sources were examined to identify their properties related to obesity, as well as establish their safety and stability as probiotics. LAB (<i>Lacticaseibacillus rhamnosus</i> MG4502, <i>Lactobac...

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Bibliographic Details
Main Authors: Yulah Jeong, Hyemin Kim, Ji Yeon Lee, GaYeong Won, Soo-Im Choi, Gun-Hee Kim, Chang-Ho Kang
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Fermentation
Subjects:
antioxidant
α-glucosidase
adipogenesis
probiotics
<i>Lactobacillus</i>
<i>Weissella</i>
Online Access:https://www.mdpi.com/2311-5637/7/3/123

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