Lactobacillus fermentum HP3–Mediated Fermented Hericium erinaceus Juice as a Health Promoting Food Supplement to Manage Diabetes Mellitus

Lactobacillus fermentum HP3–Mediated Fermented Hericium erinaceus Juice as a Health Promoting Food Supplement to Manage Diabetes Mellitus

© The Author(s) 2018. The current study investigated the antidiabetic property of Lactobacillus fermentum HP3–mediated fermented Hericium erinaceus juice (FHJ) using male Wistar rats with streptozotocin-induced diabetes mellitus (DM). FHJ was prepared using boiled mushroom juice and L. fermentum HP3...

Saved in:

書目詳細資料
Main Authors:	Chaiyavat Chaiyasut, Sasimar Woraharn, Bhagavathi Sundaram Sivamaruthi, Narissara Lailerd, Periyanaina Kesika, Sartjin Peerajan
格式:	雜誌
出版:	2018
主題:	Medicine
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85051252987&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62815
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

相似書籍

Lactobacillus fermentum HP3–Mediated Fermented Hericium erinaceus Juice as a Health Promoting Food Supplement to Manage Diabetes Mellitus
由: Chaiyavat Chaiyasut, et al.
出版: (2019)

Development of fermented Hericium erinaceus juice with high content of L-glutamine and L-glutamic acid
由: Sasimar Woraharn, et al.
出版: (2018)

Development of fermented Hericium erinaceus juice with high content of L-glutamine and L-glutamic acid
由: Sasimar Woraharn, et al.
出版: (2018)

Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria
由: Sasimar Woraharn, et al.
出版: (2018)

Anti-hyperglycemic property of Hericium erinaceus – A mini review
由: Chaiyavat Chaiyasut, et al.
出版: (2018)

Anti-hyperglycemic property of Hericium erinaceus – A mini review
由: Chaiyavat Chaiyasut, et al.
出版: (2018)

Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria
由: Woraharn S., et al.
出版: (2017)

Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria | Evaluación de los factores que influencian la producción de los ácidos L-glutámico y γ-aminobutírico durante la fermentación de Hericium erinaceus con bacterias ácido-lácticas
由: Woraharn S., et al.
出版: (2015)

Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria | Evaluación de los factores que influencian la producción de los ácidos L-glutámico y γ-aminobutírico durante la fermentación de Hericium erinaceus con bacterias ácido-lácticas
由: Woraharn S., et al.
出版: (2015)

Lactobacillus-fermented plant juice as a potential ingredient in cosmetics: Formulation and assessment of natural mouthwash
由: Sasithorn Sirilun, et al.
出版: (2018)

Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation
由: Sartjin Peerajan, et al.
出版: (2018)

Evaluation of subchronic toxicity of lactobacillus paracasei hii03 fermented morinda citrifolia (Noni) fruit juice
由: Chaiyavat Chaiyasut, et al.
出版: (2018)

Lactobacillus paracasei hii01 mediated fermentation of Syzygium cumini L. Fruits: Assessment of changes in phenolic content and antioxidant capacity
由: Sasithorn Sirilun, et al.
出版: (2018)

Assessment of biological safety of fermented phyllanthus emblica fruit juice
由: Chaiyavat Chaiyasut, et al.
出版: (2018)

Effect of green tea extract during lactic acid bacteria mediated fermentation of Morinda citrifolia linn. (noni) fruit juice
由: Manee Saelee, et al.
出版: (2020)

The total polyphenolic content and antioxidant properties of various honey and sugars
由: Chaiyavat Chaiyasut, et al.
出版: (2018)

A survey of consumer’ opinion about consumption and health benefits of fermented plant beverages in Thailand
由: Chaiyavat Chaiyasut, et al.
出版: (2018)

Formulation and evaluation of lactic acid bacteria fermented Brassica juncea (Mustard Greens) pickle with cholesterol lowering property
由: Chaiyavat Chaiyasut, et al.
出版: (2018)

Formulation and evaluation of stability of thai purple rice bran-based cosmetic products
由: Chaiyavat Chaiyasut, et al.
出版: (2018)

Screening of lactic acid bacteria with immune modulating property, and the production of lactic acid bacteria mediated fermented soymilk
由: Sasithorn Sirilun, et al.
出版: (2018)

Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate
由: Sasithorn Sirilun, et al.
出版: (2018)

Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate
由: Sasithorn Sirilun, et al.
出版: (2018)

Screening of lactic acid bacteria with immune modulating property, and the production of lactic acid bacteria mediated fermented soymilk
由: Sasithorn Sirilun, et al.
出版: (2018)

Formulation and evaluation of stability of thai purple rice bran-based cosmetic products
由: Chaiyavat Chaiyasut, et al.
出版: (2018)

Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented thai foods
由: Sasimar Woraharn, et al.
出版: (2018)

Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented thai foods
由: Sasimar Woraharn, et al.
出版: (2018)

Free radical scavenging and antiproliferative activities of peptide from monkey’s head mushroom (Hericium erinaceus)
由: Taniya Sangtitanu
出版: (2016)

Total phenolic content and free radical scavenging activity of representative medicinal plants of Thailand
由: Chaiyavat Chaiyasut, et al.
出版: (2018)

Total phenolic content and free radical scavenging activity of representative medicinal plants of Thailand
由: Chaiyavat Chaiyasut, et al.
出版: (2018)

Production of ferulic acid from oryzanol degradation during the fermentation of black rice bran by ferulic acid esterase producing Aspergillus oryzae HP
由: Sasithorn Sirilun, et al.
出版: (2018)

Production of ferulic acid from oryzanol degradation during the fermentation of black rice bran by ferulic acid esterase producing Aspergillus oryzae HP
由: Sasithorn Sirilun, et al.
出版: (2018)

Lactobacillus-fermented plant juice as a potential ingredient in cosmetics: Formulation and assessment of natural mouthwash
由: Sirilun S., et al.
出版: (2017)

Probiotic based therapy for atopic dermatitis: Outcomes of clinical studies
由: Bhagavathi Sundaram Sivamaruthi, et al.
出版: (2018)

Impact of fermented foods on human cognitive function—A review of outcome of clinical trials
由: Bhagavathi Sundaram Sivamaruthi, et al.
出版: (2018)

The Role of Probiotics in Colorectal Cancer Management
由: Bhagavathi Sundaram Sivamaruthi, et al.
出版: (2020)

Do Probiotics Improve the Health Status of Individuals with Diabetes Mellitus? A Review on Outcomes of Clinical Trials
由: Periyanaina Kesika, et al.
出版: (2020)

A mini-review of human studies on cholesterol-lowering properties of probiotics
由: Bhagavathi Sundaram Sivamaruthi, et al.
出版: (2020)

Effect of probiotics supplementations on health status of athletes
由: Bhagavathi Sundaram Sivamaruthi, et al.
出版: (2020)

Toxins in fermented foods: Prevalence and preventions—A mini review
由: Bhagavathi Sundaram Sivamaruthi, et al.
出版: (2019)

A comprehensive review on functional properties of fermented rice bran
由: Bhagavathi Sundaram Sivamaruthi, et al.
出版: (2018)