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Sulfated oligosaccharide of Gracilaria lemaneiformis protect against food allergic response in mice by up-regulating immunosuppression.
Liu, Qingmei; Zhang, Yafen; Shu, Zhendan; Liu, Meng; Zeng, Runying; Wang, Yanbo; Liu, Hong; Cao, Minjie; Su, Wenjin; Liu, Guangming.
Afiliação
  • Liu Q; College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, 4
  • Zhang Y; College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, 4
  • Shu Z; College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, 4
  • Liu M; College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, 4
  • Zeng R; Third Institute of Oceanography, Ministry of Natural Resources, Daxue Road, Xiamen, 361005, Fujian, PR China.
  • Wang Y; College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, 4
  • Liu H; College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, 4
  • Cao M; College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, 4
  • Su W; College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, 4
  • Liu G; College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, 4
Carbohydr Polym ; 230: 115567, 2020 Feb 15.
Article em En | MEDLINE | ID: mdl-31887913
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oligossacarídeos / Antialérgicos / Substâncias Protetoras / Gracilaria / Hipersensibilidade Alimentar Limite: Animals / Humans Idioma: En Revista: Carbohydr Polym Ano de publicação: 2020 Tipo de documento: Article País de publicação: Reino Unido
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oligossacarídeos / Antialérgicos / Substâncias Protetoras / Gracilaria / Hipersensibilidade Alimentar Limite: Animals / Humans Idioma: En Revista: Carbohydr Polym Ano de publicação: 2020 Tipo de documento: Article País de publicação: Reino Unido