A5045882384- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Phytoestrogen effects and research
- Diet and metabolism studies
- Biochemical effects in animals
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Gut microbiota and health
- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Peptidase Inhibition and Analysis
- Enzyme Production and Characterization
- Diet, Metabolism, and Disease
- Meat and Animal Product Quality
- Inflammatory Bowel Disease
- Natural Antidiabetic Agents Studies
- Infant Nutrition and Health
- Food Quality and Safety Studies
- Tea Polyphenols and Effects
- Metabolomics and Mass Spectrometry Studies
Nanchang University
2022-2025
State Key Laboratory of Food Science and Technology
2022-2025
Shenzhen Third People’s Hospital
2025
Shenzhen University
2025
Fermented soymilk (FSM4) has attracted much attention due to its nutritional and health characteristics.
Scope Lactic acid bacteria with probiotic functions and their fermentation products play a role in regulating ulcerative colitis (UC). This study investigates the potential of fermented soymilk (FSM4) rich isoflavones on DSS‐induced UC. Methods Results Mice received 3% DSS are supplemented daily once for 1 week by NFSM FSM4. usually causes intestinal inflammation alters gut microbiota. FSM4 intervention improves UC‐related microbiota alteration. It considerably decreases pro‐inflammatories...
Considering the four characteristics of strains, including acid production, tolerance, salt and nitrite degradation rate, Pediococcus pentosaceus NCU006063 was selected as fermentation agent, medium composition optimized using Plackett–Burman central composite rotational design. Three seven factors studied in design significantly affected viable counts. A used to optimize significant generate response surface plots. Using these plots point predictions, optimal were soy peptone (38.75 g/L),...
ABSTRACT Bacteriocin lactococcin036019 was identified and characterized from Lactococcus lactis NCU036019, which displayed significant antibacterial activity toward foodborne pathogenic bacteria Staphylococcus aureus under various conditions. However, the in situ low‐level expression of severely limited its wide application food industry. In this study, we optimized medium ingredients culture conditions L. NCU036019 for maximum production lactococcin036019. The effects different carbon...