Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with <i>Monascus purpureus</i>

Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with <i>Monascus purpureus</i>

Fish bones (FBs) are aquatic by-products that are sources of antioxidant-active peptides, calcium dietary supplements, and biomedical materials. Usually, fermentation of these by-products via microorganisms brings desirable changes, enhancing their value. This study investigates the value addition o...

Full description

Bibliographic Details
Main Authors: Ya-Ting Chen, Shu-Ling Hsieh, Wei-Siang Gao, Li-Jung Yin, Cheng-Di Dong, Chiu-Wen Chen, Reeta-Rani Singhania, Shuchen Hsieh, Shu-Jen Chen
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Molecules
Subjects:
fish bone
<i>Monascus purpureus</i>
antioxidant
Clone-9 cells
Online Access:https://www.mdpi.com/1420-3049/26/17/5288

Internet

https://www.mdpi.com/1420-3049/26/17/5288

Similar Items