Modulation of gut microbiota in rats fed whole egg diets by processing duck egg to preserved egg-Reference-Cited by-同舟云学术

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Modulation of gut microbiota in rats fed whole egg diets by processing duck egg to preserved egg

Published:2020-07 Issue:1 Volume:130 Page:54-62
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Meng Yaqi,Chen Can,Qiu Ning,Keast Russell

Funder

Chinese National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference64 articles.

1. Physicochemical and nutritional characteristics of preserved duck egg white;Zhao;Poult. Sci.,2014

2. Simultaneous determination of 20 inorganic elements in preserved egg prepared with different metal ions by ICP-AES;Tu;Food Anal. Method,2013

3. Simulated gastrointestinal digest from preserved egg white exerts anti-inflammatory effects on Caco-2 cells and a mouse model of DSS-induced colitis;Zhao;J. Funct. Food,2017

4. Changes of fatty acids during the processing of preserved eggs;Zhao;Food Sci. (N.Y.),2014

5. The human microbiome project;Turnbaugh;Nature,2007

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health;Food Science of Animal Resources;2023-09

2. Effect of preserved eggs on the health of SD rats, and anti‐tumor action of HT‐29 cells;Food Science & Nutrition;2023-07-26

3. Quantitative proteomics study on the changes of egg white of yellow preserved primary chicken eggs soaked in alkali solution;Food Research International;2023-03

4. Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of infl ammatory cytokines, NF-κB, MAPK and gut microbiota composition;Food Science and Human Wellness;2023-01

5. Processing technology, principle, and nutritional characteristics of preserved eggs: A review;Trends in Food Science & Technology;2022-10

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