Cargando…

Supplementation of Lactobacillus plantarum K68 and Fruit-Vegetable Ferment along with High Fat-Fructose Diet Attenuates Metabolic Syndrome in Rats with Insulin Resistance

Lactobacillus plantarum K68 (isolated from fu-tsai) and fruit-vegetable ferment (FVF) have been tested for antidiabetic, anti-inflammatory, and antioxidant properties in a rat model of insulin resistance, induced by chronic high fat-fructose diet. Fifty rats were equally assigned into control (CON),...

Descripción completa

Detalles Bibliográficos
Autores principales:	Huang, Hui-Yu, Korivi, Mallikarjuna, Tsai, Chun-Han, Yang, Jo-Hsuan, Tsai, Ying-Chieh
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi Publishing Corporation 2013
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3652198/ https://www.ncbi.nlm.nih.gov/pubmed/23690866 http://dx.doi.org/10.1155/2013/943020

Ejemplares similares

Effect of Lactobacillus plantarum Strain K21 on High-Fat Diet-Fed Obese Mice
por: Wu, Chien-Chen, et al.
Publicado: (2015)

Metabolite profile changes and increased antioxidative and antiinflammatory activities of mixed vegetables after fermentation by Lactobacillus plantarum
por: Kim, Jungyeon, et al.
Publicado: (2019)

Toxicity Studies of Lactobacillus plantarum PS128(TM) Isolated from Spontaneously Fermented Mustard Greens
por: Liao, Po-Lin, et al.
Publicado: (2019)

The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture
por: Li, Ruili, et al.
Publicado: (2022)

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum
por: Alemneh, Sendeku Takele, et al.
Publicado: (2021)

Lactobacillus plantarum ATG-K2 and ATG-K6 Ameliorates High-Fat with High-Fructose Induced Intestinal Inflammation
por: Park, Miey, et al.
Publicado: (2021)

Predominance of Lactobacillus plantarum Strains in Peruvian Amazonian Fruits
por: SÁNCHEZ, JOHANNA, et al.
Publicado: (2019)

Beneficial Effects of Lactobacillus plantarum Strains on Non-Alcoholic Fatty Liver Disease in High Fat/High Fructose Diet-Fed Rats
por: Park, Eun-Jung, et al.
Publicado: (2020)

Effects of Lactobacillus plantarum TWK10-Fermented Soymilk on Deoxycorticosterone Acetate-Salt-Induced Hypertension and Associated Dementia in Rats
por: Liu, Te-Hua, et al.
Publicado: (2016)

Structural and compositional changes of whey protein and blueberry juice fermented using Lactobacillus plantarum or Lactobacillus casei during fermentation
por: Wen-qiong, Wang, et al.
Publicado: (2021)

Effects of Lactobacillus Plantarum and Lactobacillus Helveticus on Renal Insulin Signaling, Inflammatory Markers, and Glucose Transporters in High-Fructose-Fed Rats
por: Korkmaz, Omer A., et al.
Publicado: (2019)

Lactobacillus plantarum PS128 Promotes Intestinal Motility, Mucin Production, and Serotonin Signaling in Mice
por: Chen, Chih-Ming, et al.
Publicado: (2021)

Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation
por: Teleky, Bernadette-Emőke, et al.
Publicado: (2020)

Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei
por: Mirmohammadi, Royaossadat, et al.
Publicado: (2021)

Evaluation of Hypoglycemic and Antioxidant Activities of Soybean Meal Products Fermented by Lactobacillus plantarum FPS 2520 and Bacillus subtilis N1 in Rats Fed with High-Fat Diet
por: Huang, Chung-Hsiung, et al.
Publicado: (2022)

A metabolomics and proteomics study of the Lactobacillus plantarum in the grass carp fermentation
por: Ming, Tinghong, et al.
Publicado: (2018)

Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine
por: Pannella, Gianfranco, et al.
Publicado: (2020)

Metabolomic Investigation on Fermentation Products of Achyranthes japonica Nakai by Lactobacillus plantarum
por: Lee, Chang-Wan, et al.
Publicado: (2020)

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products
por: Bachtarzi, Nadia, et al.
Publicado: (2020)

Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
por: Li, Zhongxi, et al.
Publicado: (2018)

Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability
por: Dan, Tong, et al.
Publicado: (2019)

Improving the antioxidant and anticancer potential of Cinnamomum cassia via fermentation with Lactobacillus plantarum
por: Eweys, Aya S., et al.
Publicado: (2022)

Effect of ethanol extract from Lactobacillus plantarum TWK10-fermented soymilk on wound healing in streptozotocin-induced diabetic rat
por: Chuang, Yu-Chun, et al.
Publicado: (2019)

Regulatory effects of Lactobacillus plantarum-GMNL6 on human skin health by improving skin microbiome
por: Tsai, Wan-Hua, et al.
Publicado: (2021)

Neuroprotective Effects of Lactobacillus plantarum PS128 in a Mouse Model of Parkinson’s Disease: The Role of Gut Microbiota and MicroRNAs
por: Lee, Yan Zhang, et al.
Publicado: (2023)

Beneficial Effects of Tomato Juice Fermented by Lactobacillus Plantarum and Lactobacillus Casei: Antioxidation, Antimicrobial Effect, and Volatile Profiles
por: Liu, Yiyun, et al.
Publicado: (2018)

New insight and metrics to understand the ontogeny and succession of Lactobacillus plantarum subsp. plantarum and Lactobacillus plantarum subsp. argentoratensis
por: Jin, Yong Ju, et al.
Publicado: (2018)

Probiotic potential of Lactobacillus plantarum DMR14 for preserving and extending shelf life of fruits and fruit juice
por: Islam, Shirmin, et al.
Publicado: (2023)

Heterologous expression of Oenococcus oeni malolactic enzyme in Lactobacillus plantarum for improved malolactic fermentation
por: Schümann, Christina, et al.
Publicado: (2012)

Probiotic Properties of Lactobacillus plantarum RYPR1 from an Indigenous Fermented Beverage Raabadi
por: Yadav, Ruby, et al.
Publicado: (2016)

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods
por: Behera, Sudhanshu S., et al.
Publicado: (2018)

Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour
por: Çabuk, Burcu, et al.
Publicado: (2018)

Optimization of fermentation conditions for production of l‐arabinose isomerase of Lactobacillus plantarum WU14
por: Sun, Zhijun, et al.
Publicado: (2020)

Preparation of Edible Films with Lactobacillus plantarum and Lactobionic Acid Produced by Sweet Whey Fermentation
por: Sáez-Orviz, Sara, et al.
Publicado: (2022)

Anti-Photoaging Effect of Rhodiola rosea Fermented by Lactobacillus plantarum on UVA-Damaged Fibroblasts
por: Fu, Hao, et al.
Publicado: (2022)

Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation
por: Xu, Huiya, et al.
Publicado: (2022)

The Add-On Effect of Lactobacillus plantarum PS128 in Patients With Parkinson's Disease: A Pilot Study
por: Lu, Chin-Song, et al.
Publicado: (2021)

Lactobacillus plantarum TWK10 Supplementation Improves Exercise Performance and Increases Muscle Mass in Mice
por: Chen, Yi-Ming, et al.
Publicado: (2016)

Lactobacillus Strains for Vegetable Juice Fermentation—Quality and Health Aspects
por: Voaides, Catalina, et al.
Publicado: (2022)

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study
por: Di Renzo, Tiziana, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_9a7naas6vkmq8n71fv395kt2gi