Production and characterization of bacterial cellulose produced by Gluconacetobacter xylinus isolated from Chinese persimmon vinegar.
Sign Up to like & getrecommendations! Published in 2018 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2018.04.041
Abstract: This study aimed to characterize the structural and physico-mechanical properties of bacterial cellulose (BC) produced by Gluconoacetobacter xylinus TJU-S8 which was isolated from Chinese persimmon vinegar. Thermogravimetric analysis (TGA) showed that BC exhibited a good… read more here.
Keywords: chinese persimmon; isolated chinese; cellulose; bacterial cellulose ... See more keywords
Persimmon vinegar polyphenols protect against hydrogen peroxide-induced cellular oxidative stress via Nrf2 signalling pathway.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.02.028
Abstract: Since polyphenols are known to exhibit antioxidative properties, we prepared and characterized persimmon vinegar polyphenols (PVP) in this study. Furthermore, we investigated the protective effect of PVP on hydrogen peroxide (H2O2)-induced oxidative stress in HepG2… read more here.
Keywords: hydrogen peroxide; stress via; stress; persimmon vinegar ... See more keywords