Insight into the Antioxidant Effect of Fermented and Non-Fermented Spirulina Water and Ethanol Extracts at the Proteome Level Using a Yeast Cell Model

J.M. Rutar, B. Cillero-Pastor, R. Mohren, N.P. Ulrih, N. Ogrinc, P. Jamnik*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Original languageEnglish
Article number1366
Number of pages15
JournalAntioxidants
Volume10
Issue number9
DOIs
Publication statusPublished - 1 Sep 2021

Keywords

  • Spirulina
  • lactic acid fermentation
  • Saccharomyces cerevisiae
  • ethanol
  • proteome
  • antioxidant
  • stress response
  • OXIDATIVE STRESS-RESPONSE
  • FUNCTIONAL-CHARACTERIZATION
  • SACCHAROMYCES-CEREVISIAE
  • PLATENSIS
  • GLUTATHIONE
  • PHYCOCYANIN
  • AUTOPHAGY
  • PROFILE
  • GENES

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