<i>Lactobacillus plantarum</i> CQPC11 Isolated from Sichuan Pickled Cabbages Antagonizes <span style="font-variant: small-caps">d</span>-galactose-Induced Oxidation and Aging in Mice

<i>Lactobacillus plantarum</i> CQPC11 Isolated from Sichuan Pickled Cabbages Antagonizes <span style="font-variant: small-caps">d</span>-galactose-Induced Oxidation and Aging in Mice

Chinese pickled cabbage is a traditional fermented food that contains abundant microbes produced during the process of fermentation. In this work, an in vivo animal study was conducted to investigate the effects of a newly isolated lactic acid bacterium (<i>Lactobacillus plantarum</i> CQ...

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Bibliographic Details
Main Authors: Yu Qian, Jing Zhang, Xianrong Zhou, Ruokun Yi, Jianfei Mu, Xingyao Long, Yanni Pan, Xin Zhao, Weiwei Liu
Format: Article
Language:English
Published: MDPI AG 2018-11-01
Series:Molecules
Subjects:
<i>Lactobacillus plantarum</i> CQPC11
pickled cabbage
oxidation
aging
mice
Online Access:https://www.mdpi.com/1420-3049/23/11/3026

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