Probiotic yeast BR14 ameliorates DSS-induced colitis by restoring the gut barrier and adjusting the intestinal microbiota-Reference-Cited by-同舟云学术

Probiotic yeast BR14 ameliorates DSS-induced colitis by restoring the gut barrier and adjusting the intestinal microbiota

Published:2021 Issue:18 Volume:12 Page:8386-8398
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Mu Zhiyong¹,Yang Yijin¹²,Xia Yongjun¹^ORCID,Wang Fukang¹,Sun Yiwei¹,Yang Ying³,Ai Lianzhong¹^ORCID

Affiliation:

1. Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, PR China

2. School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, PR China

3. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, PR China

Abstract

Saccharomyces cerevisiae BR14 with superior stress tolerance and little toxicity to RAW264.7 cells is obtained. The strain could ameliorate colitis by restoring the gut barrier and microbiota.

Funder

National Science Fund for Distinguished Young Scholars

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO01314A

Reference62 articles.

1. Microbial terroir and food innovation: The case of yeast biodiversity in wine

2. Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads

3. Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar