SNU Big Data Knowledge Information Platform
Full Menu
AI
Your Browsing History
62 More
loading...
Report registration
Paper List
Lactobacillus plantarum-mediated Conversion of Flavonoid Glycosides into Flavonols, Quercetin, and Kaempferol in Cudrania tricuspidata Leaves
Author
이유리, 오지선, 정용섭
Journal Title
Food Science and Biotechnology
Publication Year
2015
Topics
Summary
Fermentation of mulberry leaves with Lactobacillus plantarum converted flavonoid glycosides into flavonols, quercetin, and kaempferol, resulting in an approximately 20% increase in antioxidant activity. The levels of quercetin and kaempferol increased after fermentation, while the levels of quercetin-7-O-beta-glucopyranoside, kaempferol-3-O-beta-glucopyranoside, and kaempferol-7-O-beta-glucopyranoside decreased.
Related Content
LikeSNU analyzes your query semantically to recommend related resources.
-
옻나무 urushiol과 flavonoids의 간독성 및 면역증진과 암세포증식 및 혈관신생억제제 개발 =
-
Flavonoids in cell function
-
Functional foods : biochemical & processing aspects
-
Functional foods and biotechnology
-
Advances in fermented foods and beverages : improving quality, technologies and health benefits
-
Phytohormones in soils : microbial production and function
-
들깨 기능성 강화를 위한 유전자 도입 기술개발 및 기능성 화학형 계통선발
-
Phytochemicals in nutrition and health
-
The Flavonoids : advances in research since 1980
-
Natural Food Colorants : science and technology
-
유방암 억제능이 있는 phytoestrogen 소재 및 갱년기 대응 기능성 식품 개발
-
Studies in natural products chemistry.
-
Asian crops and human dietetics
-
Soft chemistry and food fermentation
-
Studies in natural products chemistry.
-
The Flavonoids : advances in research
-
꾸지뽕나무 잎과 열매의 건강기능성을 활용한 가공식품 개발
-
Phytonutrients
-
Biomaterials from aquatic and terrestrial organisms
-
Microbial carotenoids from fungi : methods and protocols
Previous
Next
Previous
Next