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Quantification of Hypopigmentation Activity In Vitro
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基于大米的发酵产品:定义的起始剂中的微生物的功能性质有助于抑制黑色素生成活动
Orrarat Sangkaew1, Chulee Yompakdee1
1Department of Microbiology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok 10330, Thailand.
FEMS yeast research
|May 28, 2023
概括
发酵大米产品提高营养物质的生物可用性,并具有各种健康益处. 这些产品显示出抑制黑色素发生的显著潜力,为皮肤色素过多障碍提供解决方案.
科学领域:
- 农业科学 农业科学
- 生物技术是生物技术.
- 营养科学 营养科学
背景情况:
- 米含有丰富的营养素和生物活性化合物,其特性因品种而异.
- 发酵改善了原材料的营养生物可用性和功能性质.
- 发酵大米产品表现出多种生物活性,包括抗氧化和抗黑色素生成作用.
结论:
- 发酵大米产品由于增强的生物活性化合物提供了显著的健康益处.
- 发酵期间的微生物活动对于开发功能性质至关重要.
- 发酵大米有望用于针对皮肤色素的化品和治疗应用.
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