Fermentation characteristics and probiotic activity of a purified fraction of polysaccharides from Fuzhuan brick teaOA

作者：Guijie Chen;Ziqi Zeng;Minhao Xie;Yujia Peng;Wangting Zhou;Weiqi Xu;Yi Sun;Xiaoxiong Zeng;Zhonghua Liu

作者单位：College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,ChinaCollege of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,ChinaCollaborative Innovation Center for Modern Grain Circulation and Safety,College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023,ChinaCollege of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,ChinaCollege of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,ChinaCollege of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,ChinaCollege of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,ChinaCollege of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,ChinaKey Laboratory of Ministry of Education for Tea Science,Hunan Agricultural University,Changsha 410128,China

中文关键词：Fuzhuan brick teaPolysaccharideFermentation characteristicsGut microbiota

英文关键词：Fuzhuan brick teaPolysaccharideFermentation characteristicsGut microbiota

刊名：《食品科学与人类健康（英文）》 2022 (3)

相关项目：基于CAZymes的挖掘研究茯砖茶多糖与肠道微生物的相互作用及机制

页码/页数：727-737,11

基金：The study was supported by the National Natural Science Foundation of China(No.32001645 and No.31972025),the National Key Research and Development Program of China(2018YFC1604404),and the Fundamental Research Funds for the Central Universities(KJQN202154).