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Effects of fermented Arctium lappa L. root by Lactobacillus casei on hyperlipidemic mice

IntroductionThis study aimed to establish a fermentation system based on Lactobacillus casei (LC) and Arctium lappa L. root (AR) to investigate its effects. The objectives included comparing metabolite profiles pre- and post-fermentation using untargeted metabolomics and evaluating the impact of LC-...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: MingJu Chen, Yuxiao Wu, Hongxuan Yang, Tianfeng Liu, Tongkun Han, Wangqiang Dai, Junyue Cen, Fan Ouyang, Jingjing Chen, Jianxin Liu, Lin Zhou, Xuguang Hu
Format: Artigo
Sprache:Inglês
Veröffentlicht: Frontiers Media S.A. 2024-10-01
Schriftenreihe:Frontiers in Pharmacology
Schlagworte:
Arctium lappa L. root
lactobacillus
fermented
hyperlipidemia
lipid level
gut microbiota
Online-Zugang:https://www.frontiersin.org/articles/10.3389/fphar.2024.1447077/full
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