Enhanced Î³-aminobutyric acid and sialic acid in fermented deer antler velvet and immune promoting effects.

Yoo, Jiseon; Lee, Juyeon; Zhang, Ming; Mun, Daye; Kang, Minkyoung; Yun, Bohyun; Kim, Yong-An; Kim, Sooah; Oh, Sangnam

Yoo, Jiseon; Lee, Juyeon; Zhang, Ming; Mun, Daye; Kang, Minkyoung; Yun, Bohyun; Kim, Yong-An; Kim, Sooah; Oh, Sangnam.

Afiliação

Yoo J; Department of Functional Food and Biotechnology, Jeonju University, Jeonju 55069 Korea.
Lee J; Department of Functional Food and Biotechnology, Jeonju University, Jeonju 55069 Korea.
Zhang M; Department of Environment Science & Biotechnology, Jeonju University, Jeonju 55069, Korea.
Mun D; Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Kang M; Department of Functional Food and Biotechnology, Jeonju University, Jeonju 55069 Korea.
Yun B; Department of Functional Food and Biotechnology, Jeonju University, Jeonju 55069 Korea.
Kim YA; Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea.
Kim S; Department of Environment Science & Biotechnology, Jeonju University, Jeonju 55069, Korea.
Oh S; Department of Functional Food and Biotechnology, Jeonju University, Jeonju 55069 Korea.

J Anim Sci Technol ; 64(1): 166-182, 2022 Jan.

Article em En | MEDLINE | ID: mdl-35174351

Palavras-chave

Caenorhabditis elegans; Deer antler velvet; Gamma-aminobutyric acid; Immune promotion; Probiotics; Sialic acid

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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: J Anim Sci Technol Ano de publicação: 2022 Tipo de documento: Article