Characterization, Antioxidant and Anti-Inflammation Capacities of Fermented Flammulina velutipes Polyphenols.
Sheng MaHongcai ZhangJianxiong XuPublished in: Molecules (Basel, Switzerland) (2021)
This work investigated the preparation, characterization, antioxidant, and anti-inflammation capacities of Flammulina velutipes polyphenols (FVP) and fermented FVP (FFVP). The results revealed that the new syringic acid, accounting for 22.22%, was obtained after fermentation (FFVP). FFVP exhibits higher antioxidant and anti-inflammation activities than FVP, enhancing cell viability and phagocytosis, inhibiting the secretion of NO and ROS, and reducing the inflammatory response of RAW264.7 cells. This study revealed that FFVP provides a theoretical reference for in-depth study of its regulatory mechanisms and further development of functional antioxidants that are applicable in the food and health industry.
Keyphrases
- oxidative stress
- inflammatory response
- induced apoptosis
- public health
- anti inflammatory
- dna damage
- cell death
- signaling pathway
- single cell
- toll like receptor
- lipopolysaccharide induced
- risk assessment
- cell cycle arrest
- reactive oxygen species
- human health
- climate change
- atomic force microscopy
- saccharomyces cerevisiae
- health promotion
- simultaneous determination