Preparation of S-iron-enriched yeast using siderophores and its effect on iron deficiency anemia in rats
• A novel method for preparing iron enriched yeast using siderophores from high iron environment microorganisms was optimized. • The iron enrichment of S-iron-enriched yeast increased approximately twice that of Saccharomyces cerevisiae. • Our rat experiment suggests that the S-iron-enriched yeast m...
Ausführliche Beschreibung
Autor*in: |
Zhang, Xin-Guo [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2021 |
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Schlagwörter: |
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Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
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Übergeordnetes Werk: |
volume:365 ; year:2021 ; day:15 ; month:12 ; pages:0 |
Links: |
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DOI / URN: |
10.1016/j.foodchem.2021.130508 |
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10.1016/j.foodchem.2021.130508 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001984.pica (DE-627)ELV054971306 (ELSEVIER)S0308-8146(21)01514-4 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Xin-Guo verfasserin aut Preparation of S-iron-enriched yeast using siderophores and its effect on iron deficiency anemia in rats 2021 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • A novel method for preparing iron enriched yeast using siderophores from high iron environment microorganisms was optimized. • The iron enrichment of S-iron-enriched yeast increased approximately twice that of Saccharomyces cerevisiae. • Our rat experiment suggests that the S-iron-enriched yeast may be applied as supplementation or food fortification. • The strategy used in this work provides a new perspective for preparation of organic trace elements including zinc and copper. Siderophore Elsevier S-Iron-enriched yeast Elsevier Iron-deficient anemia Elsevier Rats Elsevier Wang, Nan oth Ma, Guo-Di oth Liu, Zi-Yu oth Wei, Guo-Xing oth Liu, Wen-Jie oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:365 year:2021 day:15 month:12 pages:0 https://doi.org/10.1016/j.foodchem.2021.130508 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 365 2021 15 1215 0 |
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10.1016/j.foodchem.2021.130508 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001984.pica (DE-627)ELV054971306 (ELSEVIER)S0308-8146(21)01514-4 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Xin-Guo verfasserin aut Preparation of S-iron-enriched yeast using siderophores and its effect on iron deficiency anemia in rats 2021 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • A novel method for preparing iron enriched yeast using siderophores from high iron environment microorganisms was optimized. • The iron enrichment of S-iron-enriched yeast increased approximately twice that of Saccharomyces cerevisiae. • Our rat experiment suggests that the S-iron-enriched yeast may be applied as supplementation or food fortification. • The strategy used in this work provides a new perspective for preparation of organic trace elements including zinc and copper. Siderophore Elsevier S-Iron-enriched yeast Elsevier Iron-deficient anemia Elsevier Rats Elsevier Wang, Nan oth Ma, Guo-Di oth Liu, Zi-Yu oth Wei, Guo-Xing oth Liu, Wen-Jie oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:365 year:2021 day:15 month:12 pages:0 https://doi.org/10.1016/j.foodchem.2021.130508 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 365 2021 15 1215 0 |
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10.1016/j.foodchem.2021.130508 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001984.pica (DE-627)ELV054971306 (ELSEVIER)S0308-8146(21)01514-4 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Xin-Guo verfasserin aut Preparation of S-iron-enriched yeast using siderophores and its effect on iron deficiency anemia in rats 2021 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • A novel method for preparing iron enriched yeast using siderophores from high iron environment microorganisms was optimized. • The iron enrichment of S-iron-enriched yeast increased approximately twice that of Saccharomyces cerevisiae. • Our rat experiment suggests that the S-iron-enriched yeast may be applied as supplementation or food fortification. • The strategy used in this work provides a new perspective for preparation of organic trace elements including zinc and copper. Siderophore Elsevier S-Iron-enriched yeast Elsevier Iron-deficient anemia Elsevier Rats Elsevier Wang, Nan oth Ma, Guo-Di oth Liu, Zi-Yu oth Wei, Guo-Xing oth Liu, Wen-Jie oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:365 year:2021 day:15 month:12 pages:0 https://doi.org/10.1016/j.foodchem.2021.130508 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 365 2021 15 1215 0 |
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10.1016/j.foodchem.2021.130508 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001984.pica (DE-627)ELV054971306 (ELSEVIER)S0308-8146(21)01514-4 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Xin-Guo verfasserin aut Preparation of S-iron-enriched yeast using siderophores and its effect on iron deficiency anemia in rats 2021 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • A novel method for preparing iron enriched yeast using siderophores from high iron environment microorganisms was optimized. • The iron enrichment of S-iron-enriched yeast increased approximately twice that of Saccharomyces cerevisiae. • Our rat experiment suggests that the S-iron-enriched yeast may be applied as supplementation or food fortification. • The strategy used in this work provides a new perspective for preparation of organic trace elements including zinc and copper. Siderophore Elsevier S-Iron-enriched yeast Elsevier Iron-deficient anemia Elsevier Rats Elsevier Wang, Nan oth Ma, Guo-Di oth Liu, Zi-Yu oth Wei, Guo-Xing oth Liu, Wen-Jie oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:365 year:2021 day:15 month:12 pages:0 https://doi.org/10.1016/j.foodchem.2021.130508 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 365 2021 15 1215 0 |
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10.1016/j.foodchem.2021.130508 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001984.pica (DE-627)ELV054971306 (ELSEVIER)S0308-8146(21)01514-4 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Xin-Guo verfasserin aut Preparation of S-iron-enriched yeast using siderophores and its effect on iron deficiency anemia in rats 2021 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • A novel method for preparing iron enriched yeast using siderophores from high iron environment microorganisms was optimized. • The iron enrichment of S-iron-enriched yeast increased approximately twice that of Saccharomyces cerevisiae. • Our rat experiment suggests that the S-iron-enriched yeast may be applied as supplementation or food fortification. • The strategy used in this work provides a new perspective for preparation of organic trace elements including zinc and copper. Siderophore Elsevier S-Iron-enriched yeast Elsevier Iron-deficient anemia Elsevier Rats Elsevier Wang, Nan oth Ma, Guo-Di oth Liu, Zi-Yu oth Wei, Guo-Xing oth Liu, Wen-Jie oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:365 year:2021 day:15 month:12 pages:0 https://doi.org/10.1016/j.foodchem.2021.130508 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 365 2021 15 1215 0 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:365 year:2021 day:15 month:12 pages:0 |
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Preparation of S-iron-enriched yeast using siderophores and its effect on iron deficiency anemia in rats |
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• A novel method for preparing iron enriched yeast using siderophores from high iron environment microorganisms was optimized. • The iron enrichment of S-iron-enriched yeast increased approximately twice that of Saccharomyces cerevisiae. • Our rat experiment suggests that the S-iron-enriched yeast may be applied as supplementation or food fortification. • The strategy used in this work provides a new perspective for preparation of organic trace elements including zinc and copper. |
abstractGer |
• A novel method for preparing iron enriched yeast using siderophores from high iron environment microorganisms was optimized. • The iron enrichment of S-iron-enriched yeast increased approximately twice that of Saccharomyces cerevisiae. • Our rat experiment suggests that the S-iron-enriched yeast may be applied as supplementation or food fortification. • The strategy used in this work provides a new perspective for preparation of organic trace elements including zinc and copper. |
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• A novel method for preparing iron enriched yeast using siderophores from high iron environment microorganisms was optimized. • The iron enrichment of S-iron-enriched yeast increased approximately twice that of Saccharomyces cerevisiae. • Our rat experiment suggests that the S-iron-enriched yeast may be applied as supplementation or food fortification. • The strategy used in this work provides a new perspective for preparation of organic trace elements including zinc and copper. |
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