Antioxidant properties of astaxanthin produced by cofermentation between Spirulina platensis and recombinant Saccharomyces cerevisiae against mouse macrophage RAW 264.7 damaged by H2O2

This study aimed to investigate the protective effects of astaxanthin produced co-fermented by Spirulina platensis and Saccharomyces cerevisiae on H2O2 induced damages in mouse macrophage RAW 264.7 through cell viability, oxidative stresses and mRNA expression of apoptosis factors. The results showe...

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Veröffentlicht in:	Food and bioproducts processing 2019-11, Vol.118, p.318-325
Hauptverfasser:	Wang, Xu, Ma, Jun, Bai, Xue, Yan, Huanhuan, Qin, Chenqiang, Ren, Difeng
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant properties Antioxidants Apoptosis Astaxanthin Cell morphology Cell viability Cells Cyanobacteria Cytology Damage detection Fermentation Fermented food Fluorescence Fungi Gene expression Hydrogen peroxide Macrophages Morphology Oxidative stress Recombinants Saccharomyces cerevisiae Spirulina platensis Superoxide dismutase
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