Bile acid-lowering properties of Lactobacillus plantarum Sanriku–SU3 isolated from Japanese surfperch fish-Reference-Cited by-同舟云学术

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Bile acid-lowering properties of Lactobacillus plantarum Sanriku–SU3 isolated from Japanese surfperch fish

Published:2016-06 Issue: Volume:14 Page:41-46
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Kuda Takashi,Masuko Yurie,Kawahara Miho,Kondo Saya,Nemoto Maki,Nakata Toru,Kataoka Manami,Takahashi Hajime,Kimura Bon

Funder

Iwate University

Ministry of Education, Culture, Sports, Science and Education and Technology

Food Science & Research

Warehouse TERRADA

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference31 articles.

1. Gut microbiota in patients with type 2 diabetes mellitus;Allin;European Journal of Endocrinology,2015

2. Coastal biodiversity management in Japanese satoumi;Berque;Marine Policy,2013

3. Gut microbiota and obesity: lessons from the microbiome;Cani;Briefings in Functional Genomics,2013

4. Fermentation of resistant rice starch produces propionate reducing serum and hepatic cholesterol in rats;Cheng;Journal of Nutrition,2000

5. Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi;Choi;LWT-Food Science and Technology,2015

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1. Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers;Comprehensive Reviews in Food Science and Food Safety;2023-07-17

2. Effects of Bacillus subtilis natto JLCC513 on gut microbiota and intestinal barrier function in obese rats;Journal of Applied Microbiology;2022-12-01

3. L‐Theanine regulates lipid metabolism by modulating gut microbiota and bile acid metabolism;Journal of the Science of Food and Agriculture;2022-09-23

4. In vitro anti-oxidant, anti-glycation, and bile acid-lowering capacity of chickpea milk fermented with Lactiplantibacillus pentosus Himuka-SU5 and Lactococcus lactis subsp. lactis Amami-SU1;Process Biochemistry;2022-09

5. In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4;Current Research in Food Science;2022

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