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Structural and Metabolic Remodeling of Mixed Lactic Acid Bacteria-Fermented Wheat Germ and Its In Vitro and In Vivo Digestive Stability

Fermentation utilizing a combination of lactic acid bacteria (LAB) is known to enhance the nutritional value of wheat germ extract via the production of functional bioactive compounds. In this work, fermentation via compound LAB significantly enhanced the antioxidant activity of wheat germ extract....

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Principais autores: Zhenguo Liu, Dong Liang, Xin Wang, Shiyou Yu, Dawei Fu, Yongqiang Ma, Chunran Han, Yu Hao, Yiying Ma, Qingmin Kong
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2026-02-01
Serier:Foods
Fag:
wheat germ
lactic acid bacteria
structural characterization
antioxidant stability
ferroptosis
Online adgang:https://www.mdpi.com/2304-8158/15/4/750
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