Effects of extracted oil of fermented Tartary buckwheat on lipid-lowering, inflammation modulation, and gut microbial regulation in mice-Reference-Cited by-同舟云学术

Effects of extracted oil of fermented Tartary buckwheat on lipid-lowering, inflammation modulation, and gut microbial regulation in mice

Published:2023 Issue:24 Volume:14 Page:10814-10828
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yang Xin¹,Zhu Anran¹²,Li Xuanchen¹,He Shengling³,Zhu Yi⁴,Anyan Wen¹^ORCID,Qin Likang¹,Zeng Haiying¹^ORCID

Affiliation:

1. School of Liquor and Food Engineering Guizhou University, Guiyang, 550025, China

2. Guizhou Xi Jiu Co., Ltd, Zunyi, 564622, China

3. Guizhou Province Academy of Agricultural Sciences, Guiyang, 550025, China

4. Plant Protection and Plant Quarantine Station of Guizhou Province, Guiyang, 550025, China

Abstract

This study investigated the composition of Tartary buckwheat oil fermented by Monascus purpureus and extracted under supercritical CO2 conditions (FTBO), and evaluated its effects on lipid-lowering, inflammation modulation, and gut microbial regulation in mice.

Funder

National Natural Science Foundation of China

Guizhou University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO04117D

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