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...

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Detalles Bibliográficos
Autores principales: Zhu, Kai, Tan, Fang, Mu, Jianfei, Yi, Ruokun, Zhou, Xianrong, Zhao, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6680547/
https://www.ncbi.nlm.nih.gov/pubmed/31284674
http://dx.doi.org/10.3390/microorganisms7070194

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6680547/
https://www.ncbi.nlm.nih.gov/pubmed/31284674
http://dx.doi.org/10.3390/microorganisms7070194

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