Sulfated Chinese Yam Polysaccharides Alleviate LPS-Induced Acute Inflammation in Mice through Modulating Intestinal Microbiota.

Wu, Shihua; Chen, Xianxiang; Cai, Ruixin; Chen, Xiaodie; Zhang, Jian; Xie, Jianhua; Shen, Mingyue

Wu, Shihua; Chen, Xianxiang; Cai, Ruixin; Chen, Xiaodie; Zhang, Jian; Xie, Jianhua; Shen, Mingyue.

Afiliación

Wu S; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Chen X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Cai R; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Chen X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Zhang J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Xie J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Shen M; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.

Foods ; 12(9)2023 Apr 25.

Article en En | MEDLINE | ID: mdl-37174310

Palabras clave

LPS; anti-inflammation; gut microbiota; sulfation; yam polysaccharide

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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