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Lactonization is partly dependent on the yeast strain used during the fermentation and is favored at low pH in the fermentation media by spontaneous lactonization of fatty acids excreted from the cell (occurs naturally around pH 3.5) (Muller, Kepner and Webb 1973

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The blog underscores NAD+s potential as a therapeutic agent, offering hope for new treatments in combating this neurodegenerative disease

In addition, GSH, the positive control, performed better DPPH scavenging ability than the hydrolysates of three protein fractions, and the IC 50 was 0.03 mg/mL