Zobrazeno 1 - 10
of 174
pro vyhledávání: '"Ruixia GU"'
Autor:
Rina Wu, Shihan Chang, Henan Zhang, Xujing Yang, Ruixia Gu, Shuo Wang, Xiaoyu Liu, Xiaoyan Liu, Munkhdelger Bat‐Ochir, Junrui Wu
Publikováno v:
Food Bioengineering, Vol 3, Iss 1, Pp 110-125 (2024)
Abstract To address the issues of probiotic activity loss during storage and feeding, as well as the limited efficacy of single probiotics, a solution was devised by embedding a mixture of Bacillus coagulans SN‐8 (SN‐8) and Saccharomyces boulardi
Externí odkaz:
https://doaj.org/article/171b12405c854a4c96b052bf6cb93b1c
Autor:
Dawei Chen, Chunmeng Chen, Congcong Guo, Hui Zhang, Yating Liang, Yue Cheng, Hengxian Qu, Yunchao Wa, Chenchen Zhang, Chengran Guan, Jianya Qian, Ruixia Gu
Publikováno v:
Microbial Cell Factories, Vol 22, Iss 1, Pp 1-16 (2023)
Abstract Background Oro-gastrointestinal stress in the digestive tract is the main stress to which orally administered probiotics are exposed. The regulation of oro-gastrointestinal transit (OGT) stress on the adhesion and survival of probiotics unde
Externí odkaz:
https://doaj.org/article/44eb9958317f47f2a50d258ad90ea1cf
Autor:
Chengran Guan, Feng Li, Peng Yu, Xuan Chen, Yongqi Yin, Dawei Chen, Ruixia Gu, Chenchen Zhang, Bo Pang
Publikováno v:
Foods, Vol 13, Iss 17, p 2706 (2024)
Pathogenic microorganisms have been detected in fermented food. Combining the enormous class of the pathogens and their continuously appearing mutants or novel species, it is important to select suitable and safe antibacterial agents for fermented fo
Externí odkaz:
https://doaj.org/article/c141b0ddf39042fa8691ea040b2e524c
Publikováno v:
Foods, Vol 13, Iss 14, p 2260 (2024)
The effects of MRS, whey protein and blueberry alone, and mixed fermentation on the survival rate of lactic acid bacteria under various freeze-drying conditions were investigated. The surface structure of the freeze-dried powders was also investigate
Externí odkaz:
https://doaj.org/article/8770145e573941c79b6a8e8a5861c558
Autor:
Haoming Wang, Ting Wang, Jinghan Wang, Ronghan Liu, Yingying Cui, Xiurong Wu, Rui Dai, Yanglin Wu, Xiangzhen Nie, Xiantao Yan, Ruixia Gu
Publikováno v:
Fermentation, Vol 10, Iss 6, p 294 (2024)
Investigating the intricate pathways through which FH06 fermentation broth exerts lipid-lowering and weight-loss effects is pivotal for advancing our comprehension of metabolic regulation and therapeutic interventions. Ultrahigh-performance liquid ch
Externí odkaz:
https://doaj.org/article/29b85d5a8b6445cb902f6e6d08db205a
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 6, Pp 3791-3806 (2023)
ABSTRACT: Yak milk is rich in essential milk proteins of nutritional and therapeutic value. In this study, whey proteins of milk from 3 yak breeds (Gannan, GN; Huanhu, HH; Maiwa, MW) in China were comprehensively identified and compared using a data-
Externí odkaz:
https://doaj.org/article/02b60a1c793845b8bc5b9f07ab623e27
Autor:
Gul Naz Saleem, Ruixia Gu, Hengxian Qu, Gul Bahar Khaskheli, Imran Rashid Rajput, Muhammad Qasim, Xia Chen
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
In the current arena of time, the transformation of society has improved the standard of living in terms of lifestyle and their nutritional demands and requirements. The microorganisms under controlled conditions and the enzymatic transformation of d
Externí odkaz:
https://doaj.org/article/45abf999a70240c8962997a06d623ae9
Autor:
Dawei Chen, Yating Liang, Jiaojiao Liang, Feifei Shen, Yue Cheng, Hengxian Qu, Yunchao Wa, Congcong Guo, Ruixia Gu, Jianya Qian, Xia Chen, Chenchen Zhang, Chengran Guan
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 3, Pp 1533-1548 (2023)
ABSTRACT: A growing stream of research suggests that probiotic fermented milk has a good effect on nonalcoholic fatty liver disease. This work aimed to study the beneficial effects of Lactobacillus rhamnosus hsryfm 1301 fermented milk (fermented milk
Externí odkaz:
https://doaj.org/article/dac45bb2438e472bb6a92ab488517406
Autor:
Xian-Tao Yan, Ziqi Zhang, Yubao Wang, Wenmiao Zhang, Longfei Zhang, Yang Liu, Dawei Chen, Wenqiong Wang, Wenlong Ma, Jian-Ya Qian, Ruixia Gu
Publikováno v:
Applied Biological Chemistry, Vol 66, Iss 1, Pp 1-13 (2023)
Abstract The ability of natural plants to treat chronic diseases is closely related to their antioxidant function. Lactic acid bacteria (LAB) fermentation is an effective way to improve the nutritional value, biological activity and flavor of food. T
Externí odkaz:
https://doaj.org/article/b0632a40fbc448cc92233375fe9bbca3
Autor:
Chengran Guan, Wenjuan Zhang, Jianbo Su, Feng Li, Dawei Chen, Xia Chen, Yujun Huang, Ruixia Gu, Chenchen Zhang
Publikováno v:
BMC Microbiology, Vol 23, Iss 1, Pp 1-10 (2023)
Abstract Background Foodborne pathogens and spoilage bacteria survived in the biofilm pose a serious threat to food safety and human health. It is urgent to find safe and effective methods to control the planktonic bacteria as well as the biofilm for
Externí odkaz:
https://doaj.org/article/c99c162e5158423da1d77d8f62ca920e