Probiotics – Isolated from Pickles (Fermented Vegetables) in Sichuan of China

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Probiotics – Isolated from Pickles (Fermented Vegetables) in Sichuan of China

July 8, 2021 Social Studies 0

The most common probiotics are lactic acid bacteria, which are frequently employed in fermented foods, medication, feed, and beverages. Pickles are fermented vegetables cooked by common Chinese families in Sichuan region and Chongqing. Lactic acid bacteria are common in Sichuan pickles. By constructing disease models in experimental mice, the benefits of Lactobacillus isolated from Sichuan pickles on anti-constipation, antioxidant, anti-aging, anti-nonalcoholic fatty liver disease, weight loss, and cancer prevention were detected in this monograph. Pathological examination, detection of serum indices, and mRNA and protein expression analyses all revealed that lactic acid bacteria isolated from Sichuan pickles had a wide range of biological activities. As can be observed, Sichuan pickles Lactobacillus is a type of probiotic resource that has to be developed and utilised further.

Author(s) Detailts

Xin Zhao
Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China and College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China and College of Food Science, Southwest University, Chongqing 400715, P.R. China.

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