Lactic acid fermentation of goji berries (<i>Lycium barbarum</i>) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice-Reference-Cited by-同舟云学术

Lactic acid fermentation of goji berries (Lycium barbarum) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice

Published:2024 Issue:3 Volume:15 Page:1612-1626
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Duan Wenhui¹²³,Zhou Lingxi¹²³,Ren Yilin⁴,Liu Fei⁵,Xue Yuzheng⁴,Wang Fang-Zhou⁶,Lu Ran⁶,Zhang Xiao-Juan¹²³^ORCID,Shi Jin-Song⁷^ORCID,Xu Zheng-Hong¹²³^ORCID,Geng Yan⁴⁷^ORCID

Affiliation:

1. The Key Laboratory of Industrial Biotechnology, Ministry of Education; School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China

2. National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China

3. Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, China

4. Department of Gastroenterology, Affiliated Hospital of Jiangnan University, Wuxi, China

5. WuXi Hospital of Traditional Chinese Medicine, Wuxi, Jiangsu, China

6. Ningxia Red Power Goji Co., Ltd, Zhongwei, China

7. Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, China

Abstract

Lactic acid bacteria (LAB) fermented goji juice prevented alcohol-induced liver and gut dysfunction through the gut–liver crosstalk.

Funder

National Natural Science Foundation of China

Qinglan Project of Jiangsu Province of China

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO03324D

Reference55 articles.

1. The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health

2. Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages