Anti-Inflammatory Effects of Barley Sprout Fermented by Lactic Acid Bacteria in RAW264.7 Macrophages and Caco-2 Cells

The anti-inflammatory effects of supernatants produced from sprouted barley inoculated with <i>Lactiplantibacillus plantarum</i> KCTC3104 (Lp), <i>Leuconostoc mesenteroides</i> KCTC3530 (Lm), <i>Latilactobacillus curvatus</i> KCTC3767 (Lc), or a mixture of these lactic acid bacteria were investigate...

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Autors principals:	Sang-Hyun Kim, Youn Young Shim, Young Jun Kim, Martin J. T. Reaney, Mi Ja Chung
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2024-06-01
Col·lecció:	Foods
Matèries:	barley sprout lactic acid bacteria <i>Lactiplantibacillus plantarum</i> <i>Latilactobacillus curvatus</i> Caco-2 cells anti-inflammatory effects
Accés en línia:	https://www.mdpi.com/2304-8158/13/11/1781
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