Optimization of Fermentation Process of Pomegranate Peel and <i>Schisandra Chinensis</i> and the Biological Activities of Fermentation Broth: Antioxidant Activity and Protective Effect Against H<sub>2</sub>O<sub>2</sub>-induced Oxidative Damage in HaCaT Cells

Optimization of Fermentation Process of Pomegranate Peel and <i>Schisandra Chinensis</i> and the Biological Activities of Fermentation Broth: Antioxidant Activity and Protective Effect Against H<sub>2</sub>O<sub>2</sub>-induced Oxidative Damage in HaCaT Cells

In this study, the lactobacillus fermentation process of pomegranate (<i>Punica granatum</i> L.) peel and <i>Schisandra chinensis</i> (Turcz.) Baill (PP&SC) was optimized by using the response surface method (RSM) coupled with a Box-Behnken design. The optimum fermentatio...

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Bibliographic Details
Main Authors: Hui-Min Liu, Peng-Fei Xu, Ming-Yan Cheng, Sheng-Nan Lei, Qing-Lei Liu, Wei Wang
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Molecules
Subjects:
pomegranate peel
<i>Schisandra Chinensis</i>
fermentation
response surface method
antioxidant activity
ROS
Online Access:https://www.mdpi.com/1420-3049/26/11/3432

Internet

https://www.mdpi.com/1420-3049/26/11/3432

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