Mo Li
Mo Li
1College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
2College of Criminal Science and Technology, Criminal Investigation Police University of China, Shenyang, China
1,2,†,
Yumeng Liu
Yumeng Liu
1College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
1,†,
Henan Zhang
Henan Zhang
1College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
1,
Yanfeng Liu
Yanfeng Liu
1College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
1,
Weiming Wang
Weiming Wang
3Heilongjiang Academy of Traditional Chinese Medicine, Harbin, China
3,
Shengbo You
Shengbo You
4Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences, Jinan, China
4,
Xinyu Hu
Xinyu Hu
1College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
1,
Meijun Song
Meijun Song
1College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
1,
Rina Wu
Rina Wu
1College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
1,*,
Junrui Wu
Junrui Wu
1College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
1,*
1College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
2College of Criminal Science and Technology, Criminal Investigation Police University of China, Shenyang, China
3Heilongjiang Academy of Traditional Chinese Medicine, Harbin, China
4Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences, Jinan, China
Approved by: Frontiers Editorial Office, Frontiers Media SA, Switzerland
✉*Correspondence: Rina Wu wrn6956@163.com
*Junrui Wu junruiwu@126.com
This article was submitted to Food Chemistry, a section of the journal Frontiers in Nutrition
†These authors have contributed equally to this work
Received 2022 Sep 27; Accepted 2022 Sep 29; Collection date 2022.
Keywords: Polygonatum sibiricum polysaccharide, structural characterization, antitumor activity, HepG2 cells, cell apoptosis
Copyright © 2022 Li, Liu, Zhang, Liu, Wang, You, Hu, Song, Wu and Wu.
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