A novel wheat germ polysaccharide: Structural characterization, potential antioxidant activities and mechanism.

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第一作者： Liyuan,Yun

第一单位： State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.

作者： Liyuan,Yun ^[1] ; Tao,Wu ^[1] ; Zhitao,Mao ^[2] ; Wen,Li ^[1] ; Min,Zhang ^[3] ; Xiaotao,Sun ^[4]

作者单位： State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China. ^[1] Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China. ^[2] State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, College of food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Tianjin Agricultural University, Tianjin 300191, China. Electronic address: zm0102@tust.edu.cn. ^[3] Beijing Laboratory of Food Quality and Safety, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. Electronic address: sunxiaotao@th.btbu.edu.cn. ^[4]

关键词 Antioxidant response HepG2 cells Wheat germ polysaccharide