Study on the cellular anti-inflammatory effect of torularhodin produced by sporidiobolus pararoseus zqhl isolated from vinegar fungus

HIGHLIGHTS

• who: Chang Liu and collaborators from the State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, No, Lihu Wuxi, China have published the paper: Study on the Cellular Anti-Inflammatory Effect of Torularhodin Produced by Sporidiobolus pararoseus ZQHL Isolated from Vinegar Fungus, in the Journal: Molecules 2023, 28, x FOR PEER REVIEW of /2023/
• what: In this study S. was identified in different samples from China by ITS sequencing. In the present study, the effect of torularhodin on RAW 264.7 cells was investigated. The study showed that . . .
  

   

  

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