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Rheological properties of the mixture of Lentinan and saliva and its inhibitory effect on Streptococcus mutans

Lentinan (LNT) is extracted from the fruiting body of Lentinus edodes. Its active ingredient is β−1,3-dextran and has many biological activities, but its rheological characteristics and antibacterial mechanism when mixed with saliva are rarely reported. In this study, the LNT and artificial saliva (...

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Principais autores: Wei Han, Xingru Lu, Honghu Ai, Rui Wu, Shanshan Wu, Yanfen Cheng, Shaojun Yun, Mingchang Chang, Feier Cheng, Cuiping Feng, Jinling Cao
Formato: Artigo
Idioma:Inglês
Publicado em: Taylor & Francis Group 2023-09-01
coleção:International Journal of Food Properties
Assuntos:
Lentinan
artificial saliva
oral processing
rheology
antibacterial mechanism
Acesso em linha:https://www.tandfonline.com/doi/10.1080/10942912.2023.2225785
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