期刊
MOLECULES
卷 26, 期 20, 页码 -出版社
MDPI
DOI: 10.3390/molecules26206205
关键词
Flammulina velutipes polyphenols; fermentation; anti-inflammation; antioxidant capacities; NLRP3 signal pathway
资金
- Shanghai Agriculture Applied Technology Development Program, China [X2019-02-08-00-08-F01155]
- National Natural Science Foundation of China [31872367]
The study found that fermented Flammulina velutipes polyphenols (FFVP) exhibit higher antioxidant and anti-inflammatory activities compared to non-fermented FVP, enhancing immune function in cells and reducing inflammatory responses.
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.
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