Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cells-Reference-Cited by-同舟云学术

Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cells

Published:2023 Issue:3 Volume:14 Page:1349-1356
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Lee Moeun¹²,Yun Ye-Rang¹,Choi Eun Ji¹,Song Jung Hee¹,Kang Jin Yong¹,Kim Daun¹,Lee Ki Won²³^ORCID,Chang Ji Yoon¹^ORCID

Affiliation:

1. Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea

2. Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Korea

3. Advanced Institutes of Convergence Technology, Seoul National University, Suwon 16229, Korea

Abstract

Investigation of the effect of fermented vegetable juice obtained from a blend of crops (Brassica oleraceavar.capitata,B. oleraceavar.italica,Daucus carotaL. andBeta vulgaris) on adipogenesis and identification of active compounds.

Funder

Ministry of Science and ICT, South Korea

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO02998G

Reference37 articles.

1. Specific Strains of Lactic Acid Bacteria Differentially Modulate the Profile of Adipokines In Vitro

2. Modulation of intestinal microbiota and immunometabolic parameters by caloric restriction and lactic acid bacteria

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4. Postbiotics and paraprobiotics: From concepts to applications

5. Effect of Surface Layer Proteins Derived from Paraprobiotic Kefir Lactic Acid Bacteria on Inflammation and High-Fat Diet-Induced Obesity

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