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Production and Characterization of a New α-Glucosidase Inhibitory Peptide from Aspergillus oryzae N159-1
An α-glucosidase inhibitor was developed from Aspergillus oryzae N159-1, which was screened from traditional fermented Korean foods. The intracellular concentration of the inhibitor reached its highest level when the fungus was cultured in tryptic soy broth medium at 27℃ for five days. The inhibitor...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Mycology
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3817230/ https://ncbi.nlm.nih.gov/pubmed/24198670 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5941/MYCO.2013.41.3.149 |
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