CellWell record HH-137776
Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation
Qin Li; Leibing Li; Hanjian Zhu; Fan Yang; Xiao Ke; Lin Zhang; Menglin Zhang; Yongsheng Peng; Chao Wang; Dongsheng Li; Qian Wu; Mengzhou Zhou
Food Science and Human Wellness ยท 2022
In plain language
During rice vinegar fermentation, Lactobacillus fermentum most strongly inhibited formation of advanced glycation end-products by boosting antioxidant activity and inhibiting alpha-glucosidase and alpha-amylase enzymes.
- Evidence
- Emerging
- Design
- Primary research (design unspecified)
Cite this record: https://thecellwell.org/studies/HH-137776
Produced by the CellWell Research Engine, custom software owned and operated by CellWell and The Holistic Hub. All rights reserved. This analysis, its indexing and its evidence classifications are proprietary. Any use, republication or onward sharing must credit CellWell Research Engine (thecellwell.org) as the source.
This is an educational research library, not medical advice. Nothing here may be used to diagnose, treat, cure, or prevent any disease. Always consult a qualified professional.