Lactic acid fermentation of goji berries (<i>Lycium barbarum</i>) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice
Wenhui Duan, Lingxi Zhou, Yilin Ren, Fei Liu, Yuzheng Xue, Fangzhou Wang, Ran Lu, Xiaojuan Zhang, Jin‐Song Shi, Zhenghong Xu, Yan Geng
Abstract
-methylserotonin by E10F, MF, and LGGF was positively correlated with reduced inflammation and improved liver and gut function. Taken together, E10F, MF, and LGGF all have the potential to be converted into dietary interventions to combat acute alcoholic liver injury. It provided a reference for the study of the hepatoprotective effect of LAB-fermented goji juice.
Topics & Concepts
LyciumLactic acidFermentationGut floraLiver injuryBacteriaAlcoholChemistryFood scienceMicrobiologyBiologyBiochemistryPharmacologyMedicineGeneticsPathologyAlternative medicineAlcohol Consumption and Health EffectsDiet, Metabolism, and DiseaseDiet and metabolism studies