Anti-Obesity Effects of Lactobacillus fermentum CQPC05 Isolated from Sichuan Pickle in High-Fat Diet-Induced Obese Mice through PPAR-α Signaling Pathway

Sichuan pickle is a traditional fermented food in China which is produced by the spontaneous fermentation of Chinese cabbage. In this study, the anti-obesity effects of a new lactic acid bacterium (Lactobacillus fermentum CQPC05, LF-CQPC05) isolated from Sichuan pickles were assessed in vivo. An obe...

Celý popis

Uloženo v:
Podrobná bibliografie
Vydáno v:Microorganisms
Hlavní autoři: Zhu, Kai, Tan, Fang, Mu, Jianfei, Yi, Ruokun, Zhou, Xianrong, Zhao, Xin
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2019
Témata:
Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6680547/
https://ncbi.nlm.nih.gov/pubmed/31284674
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms7070194
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky