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Anti-inflammatory effects of fish bone fermented using Monascus purpureus in LPS-induced RAW264.7 cells by regulating NF-κB pathway.
Chen, Ya-Ting; Chen, Shu-Jen; Yin, Li-Jung; Hu, Chun-Yi; Dong, Cheng-Di; Singhania, Reeta Rani; Hsieh, Shu-Ling.
Afiliação
  • Chen YT; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan.
  • Chen SJ; Department of Chemical and Materials Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 80778 Taiwan.
  • Yin LJ; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan.
  • Hu CY; Department of Food Science and Nutrition, Meiho University, Pingtung, 912009 Taiwan.
  • Dong CD; Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan.
  • Singhania RR; Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan.
  • Hsieh SL; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan.
J Food Sci Technol ; 60(3): 958-965, 2023 Mar.
Article em En | MEDLINE | ID: mdl-36908357
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article