Antioxidant Effect of Lactobacillus fermentum CQPC04-Fermented Soy Milk on D-Galactose-Induced Oxidative Aging Mice

Antioxidant Effect of Lactobacillus fermentum CQPC04-Fermented Soy Milk on D-Galactose-Induced Oxidative Aging Mice

The aim of this study is to evaluate the changes in soy isoflavones and peptides in soy milk after lactic acid bacterial fermentation, and explore the positive effects of fermented soy milk on an oxidative aging mouse model induced with D-galactose. We found that free soybean isoflavones and peptide...

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Bibliographic Details
Main Authors: Xianrong Zhou, Hang-hang Du, Meiqing Jiang, Chaolekang Zhou, Yuhan Deng, Xingyao Long, Xin Zhao
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-08-01
Series:Frontiers in Nutrition
Subjects:
soy isoflavones
peptides
Lactobacillus fermentum
soy milk
D-galactose
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2021.727467/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2021.727467/full

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