Molecular mechanisms and in vitro antioxidant effects of Lactobacillus plantarum MA2

详细信息    查看全文

• 作者：Wei Tang ^{tianti_121@163.com} ; Zhuqing Xing ^{xzqinside@163.com} ; Chao Li ^{lichao_ch@163.com} ; Jinju Wang ^{bioorange@163.com} ; Yanping Wang ; ^{ypwang40@163.com}
• 关键词：Lactobacillus plantarum MA2 ; Antioxidant effects ; In vitro ; Gene ; RT-qPCR
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1642-1649
• 全文大小：684 K
• 卷排序：221

文摘

Lactobacillus plantarum MA2 was highly tolerant to 2.0 mM H2O2. A cat gene was successfully cloned from L. plantarum MA2. The antioxidant mechanism of L. plantarum MA2 was studied at the molecular level.