Lactic acid fermentation of goji berries (Lycium barbarum) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice

• DOI: 10.1039/d3fo03324d
• Publication Date: 2024-01-04T09:57:05Z
• Authors: Wenhui Duan; Lingxi Zhou; Yilin Ren; Fei Liu; Yuzheng Xue; Fang-Zhou Wang; Ran Lu; Xiao-Juan Zhang; Jin-Song Shi; Zheng-Hong Xu; Yan Geng
• Keywords: Inflammation; Serotonin; 0303 health sciences; Ethanol; Lycium; Antioxidants; Gastrointestinal Microbiome; Mice; Lactobacillus; 03 medical and health sciences; Liver; Lactobacillales; Fermentation; Animals; Lactic Acid

Lactic acid bacteria (LAB) fermented goji juice prevented alcohol-induced liver and gut dysfunction through the gut–liver crosstalk.