Postbiotics derived from wine grape seed extract and whey with lactic acid bacteria alleviate muscle atrophy by modulating genes involved in inflammation, myogenesis, and bone metabolism
ABSTRACT: A postbiotic product (WDG), derived from the bioconversion of wine grape seed flour extract (GSE) and branched-chain amino acid–rich whey using Lentilactobacillus kefiri DH5 (DH5), may synergistically improve bioavailability and bioactivity to alleviate muscle atrophy. The left hindlimbs o...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2025-10-01
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| Col·lecció: | Journal of Dairy Science |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S0022030225005776 |
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