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J-GLOBAL ID：202002273598163182   Reference number：20A2234224

Effects of Lactobacillus fermentum CQPC04 on Lipid Reduction in C57BL/6J Mice

C57BL/6Jマウスにおける脂質減少に及ぼすLactobacillus fermentum CQPC04の影響【JST・京大機械翻訳】

Author (9)： Yi Ruokun (Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China) ,  Yi Ruokun (Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China) ,  Tan Fang (Department of Public Health, Our Lady of Fatima University, Valenzuela, Philippines) ,  Zhou Xianrong (Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China) ,  Mu Jianfei (Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China) ,  Li Lin (Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China) ,  Du Xiping (Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China) ,  Yang Zhennai (Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China) ,  Zhao Xin (Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China)
Material： Frontiers in Microbiology (Web)
Volume： 11  Page： 573586  Publication year： 2020 
JST Material Number： U7080A  ISSN： 1664-302X  Document type： Article
Article type： 原著論文  Country of issue： Switzerland (CHE)  Language： ENGLISH (EN)

Abstract/Point： Probiotics are functional food...

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Thesaurus term： mRNA ,  alanine aminotransferase ,  catalase ,  serum ,  *Lactobacillus ,  peroxisome ,  superoxide dismutase ,  high fat diet ,  polymerase chain reaction ,  TNF alpha ,  interleukin 1 ,  interleukin 10 ,  probiotics ,  PPAR gamma
Semi thesaurus term： *Lactobacillus fermentum , 【Automatic Indexing@JST】

Author keywords (5)： Lactobacillus fermentum ,  lipid reduction ,  C57BL/6J mice ,  oxidation ,  expression

JST classification (2)： Metabolism and nutrition of lipids  (EJ02034Q) ,  Metabolic diseases,nutritional diseases in general.  (GD05010J)

Reference (57)：

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Terms in the title (3)： マウス ,  脂質 ,  Lactobacillus