Effect of <i>Lactobacillus acidophilus</i> fermentation on the composition of chlorogenic acids and anti-hyperuricemia activity of <i>Artemisia selengensis</i> Turcz
Yin Wan, Dengxiao Wang, Yuefeng Shen, Yanru Chen, Jin Qian, Guiming Fu
Abstract
: Overall, part of diCQAs and CQAs was decomposed after fermentation. FASTE had a more substantial HUA-relieving effect than ASTE. It is expected to be applied to functional foods and contribute to the research and development of uric acid lowering functional foods.
Topics & Concepts
Food scienceChemistryXanthine oxidaseChlorogenic acidUric acidBiochemistryFermentationCatalaseCaffeineSuperoxide dismutaseMalondialdehydeBiologyAntioxidantEndocrinologyEnzymeGout, Hyperuricemia, Uric AcidPharmacological Effects of Natural CompoundsSilymarin and Mushroom Poisoning