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Study on extraction process of polysaccharides from winemaking grape pomace and their protective effect against oxidative injury in macrophages

The experiment aimed to optimize the extraction process of winemaking grape pomace polysaccharides (WGPP) and explore its protective effect on macrophage oxidative damage. The response surface methodology was used to optimize the extraction process, with liquid to material ratio, extraction temperat...

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Principais autores: YUAN Yongxu, DANG Junran, LI Ming, HE Wenbing, CUI Yanyan
Formato: Artigo
Idioma:Chinês
Publicado em: Editorial Department of Feed Research 2025-09-01
coleção:Siliao yanjiu
Assuntos:
winemaking grape pomace
polysaccharide
structural characterization
RAW264.7 macrophage
oxidative damage
Acesso em linha:http://SLYJ.publish.founderss.cn/thesisDetails#10.13557/j.cnki.issn1002-2813.2025.17.017
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