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学者姓名：郭伟灵
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Abstract ：
As a probiotic strain isolated from Hongqu rice wine (a traditional Chinese fermented food), Limosilactobacillus fermentum FZU501 (designated as Lf) demonstrates exceptional gastric acid and bile salt tolerance, showing potential application as a functional food. The aim of this study was to investigate the protective effect of dietary Lf intervention on alcohol-induced liver injury (ALI) in mice. The results demonstrated that oral administration of Lf effectively ameliorated alcohol-induced lipid metabolism disorders by reducing the serum levels of TC, TG and LDL-C and increasing the serum levels of HDL-C. In addition, oral administration of Lf effectively prevented alcohol-induced liver damage by increasing the hepatic activities of antioxidant enzymes (CAT, SOD, GSH-Px) and alcohol-metabolizing enzymes (ADH and ALDH). Interestingly, 16S amplicon sequencing showed that oral administration of Lf increased the number of Prevotella, Lachnospiraceae_NK4A136_group and Lactobacillus, but decreased the proportion of Faecalibaculum, Adlercreutzia and Alistipes in the intestines of mice that consumed excessive alcohol, which was highly associated with improved liver function. As revealed by liver untargeted metabolomics studies, oral Lf clearly changed liver metabolic profiles, with the signature biomarkers mainly involving purine metabolism, taurine metabolism, tryptophan, alanine, aspartic acid and glutamate metabolism, etc. Additionally, Lf intervention regulated liver gene transcription in over-drinking mice for cholesterol metabolism, bile acid metabolism, fatty acid beta-oxidation, alcohol metabolism and oxidative stress. Taken together, the above research results provide solid scientific support for the biological activity of Lf in ameliorating alcohol-induced liver metabolism disorder and intestinal microbiota imbalance.
Keyword ：
alcoholic liver injury alcoholic liver injury food microorganisms food microorganisms intestinal microbiota intestinal microbiota metabolomics metabolomics oxidative stress oxidative stress probiotic intervention probiotic intervention
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| GB/T 7714 | Liang, Zihua , Chen, Shiyun , Zhang, Xiangchen et al. The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota-Liver Axis [J]. | FOODS , 2025 , 14 (6) . |
| MLA | Liang, Zihua et al. "The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota-Liver Axis" . | FOODS 14 . 6 (2025) . |
| APA | Liang, Zihua , Chen, Shiyun , Zhang, Xiangchen , Li, Jiayi , Guo, Weiling , Ni, Li et al. The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota-Liver Axis . | FOODS , 2025 , 14 (6) . |
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BACKGROUND: Lacticaseibacillus paracasei, widely recognized for its safety, is frequently used as a starter culture in fermented foods. In the present study, the differences in the physicochemical properties, antioxidant activities, volatile compounds and non-volatile compounds of mango juice fermented with L. paracasei FJG2339 were evaluated. RESULTS: The results displayed that L. paracasei FJG2339 significantly reduced the total sugar content of mango juice, but slightly increased the contents of polyphenols and flavonoids. Meanwhile, the ABTS [i.e. 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)], DPPH (i.e. 2,2-diphenyl-1-picrylhydrazyl) and OH radical scavenging abilities of mango juice were increased by 28%, 29% and 48%, respectively, after L. paracasei FJG2339 fermentation. Flavor profiles analysis suggested that L. paracasei FJG2339 facilitated the production of acids, alcohols and esters in mango juice, which endow it with a distinct aroma. Untargeted metabolomics analysis displayed that L. paracasei FJG2339 fermentation significantly shifted 207 non-volatile compounds (containing 123 up-regulated non-volatile substances and 84 down-regulated non-volatile substances) of mango juice, which are mainly involved in animo acid metabolism (such as alanine, aspartate and glutamate metabolism, tyrosine metabolism, tryptophan metabolism, phenylalanine metabolism, phenylalanine, and tyrosine and tryptophan biosynthesis). CONCLUSION: These results indicate that L. paracasei FJG2339 fermentation enhances the physicochemical properties, antioxidant capacity and metabolic profiles of mango juices. This study has important implications for the application of fermentation technology of fruit juices. (c) 2025 Society of Chemical Industry.
Keyword ：
antioxidant capacity antioxidant capacity lactic acid bacteria lactic acid bacteria mango juice mango juice non-volatile compounds non-volatile compounds volatile compounds volatile compounds
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| GB/T 7714 | Shi, Feifei , Zheng, Xinhong , Liang, Peng et al. Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 . |
| MLA | Shi, Feifei et al. "Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2025) . |
| APA | Shi, Feifei , Zheng, Xinhong , Liang, Peng , Guo, Weiling . Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 . |
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The aim of this study was to explore the alterations in physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri FJG2526 (L. reuteri FJG2526). The results exhibited that L. reuteri FJG2526 had strong adaptability in mango juice, and reduced the total sugar, polyphenolics and flavonoids content of mango juice. L. reuteri FJG2526 fermentation ameliorated the flavor profiles of mango juice, particularly promoted the production of acids, alcohols, and esters. Moreover, 107 metabolites in the mango juice were drastically altered after 48 h L. reuteri FJG2526 fermentation by metabolomic analysis, including 73 remarkably upregulated metabolites and 34 remarkably downregulated metabolites, primarily involving amino acid metabolism. In addition, L. reuteri FJG2526 fermentation also enhanced the ability to scavenge DPPH and OH free radicals of mango juice, and inhibited lipase and alpha-glucosidase activities. This study offers new insights into the mango juice fermentation and will contribute to the application of L. reuteri in functional juices.
Keyword ：
Limosilactobacillus reuteri Limosilactobacillus reuteri Mango juice Mango juice Metabolomics Metabolomics Physicochemical characteristics Physicochemical characteristics Physiological activity Physiological activity
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| GB/T 7714 | Guo, Weiling , Zheng, Haoyu , He, Siyu et al. Improvement of physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri [J]. | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , 2025 , 431 . |
| MLA | Guo, Weiling et al. "Improvement of physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri" . | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 431 (2025) . |
| APA | Guo, Weiling , Zheng, Haoyu , He, Siyu , Lv, Xucong , Liang, Peng , Shi, Feifei . Improvement of physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri . | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , 2025 , 431 . |
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Selenium-enriched probiotics have attracted much attention due to the physiological activities of both probiotics and selenium (organic selenium). In this study, we investigated the mitigating effect of selenium-enriched Lactobacillus rhamnosus GG (LGG@Se) and its pathway on alcohol-induced liver injury (ALI) in mice. The results showed that LGG@Se was superior to LGG and sodium selenite in alleviating ALI. Oral LGG@Se effectively prevented lipid metabolism disorders and liver oxidative damage in mice caused by excessive alcohol intake. 16S amplicon sequencing showed that LGG@Se intervention increased the abundance of beneficial bacteria and suppressed the growth of harmful bacteria in the intestinal tract of over-drinking mice, and thus effectively modulated the homeostasis of intestinal flora, which were highly correlated with the improvement of liver function. Liver metabolomics analysis indicated that LGG@Se intervention altered liver metabolic profiling, and the characteristic biomarkers were mainly involved in amino acid metabolism, including alanine, aspartate and glutamate metabolism, arginine biosynthesis, etc. In addition, LGG@Se intervention modulated the expression of genes and proteins related to lipid metabolism and oxidative stress in liver of over-drinking mice. Western blot analysis revealed that LGG@Se intervention up-regulated the expression of intestinal barrier function-related proteins, thereby ameliorating alcohol-induced intestinal barrier damage. Collectively, these findings provide scientific evidence that LGG@Se possesses the biological activity of improving alcohol-induced lipid metabolism and intestinal microbiota disorder.
Keyword ：
Alcoholic liver injury Alcoholic liver injury Intestinal microbiota Intestinal microbiota Lactobacillus rhamnosus GG Lactobacillus rhamnosus GG Liver metabolomics Liver metabolomics Selenium-enriched probiotics Selenium-enriched probiotics
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| GB/T 7714 | Yang, Ziyi , Lian, Jingyu , Yang, Yuheng et al. Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice [J]. | CURRENT RESEARCH IN FOOD SCIENCE , 2025 , 10 . |
| MLA | Yang, Ziyi et al. "Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice" . | CURRENT RESEARCH IN FOOD SCIENCE 10 (2025) . |
| APA | Yang, Ziyi , Lian, Jingyu , Yang, Yuheng , Li, Jiayi , Guo, Weiling , Lv, Xucong et al. Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice . | CURRENT RESEARCH IN FOOD SCIENCE , 2025 , 10 . |
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Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contribution to the formation of the flavor characteristics of rice wine. Hongqu and Maiqu are two kinds of Jiuqu commonly used in CRW brewing. This study compared the microbial community, biogenic amines (BAs), and volatile flavor components (VFCs) of two types of rice wine brewed with Hongqu and Maiqu as fermentation agents. The results showed that the amino acid content of rice wine fermented with Maiqu (MQW) was significantly lower than that of rice wine fermented with Hongqu (HQW). On the contrary, the majority of BAs in MQW were significantly higher than those in HQW, except for putrescine. Multivariate statistical analysis indicated that most of the VFCs detected were enriched in HQW, while ethyl 3-phenylpropanoate and citronellol were enriched in MQW. The results of metagenomic analysis showed that Weissiella, Enterobacter, Leuconostoc, Kosakonia, Saccharomyces, Aspergilus and Monascus were identified as the predominant microbial genera in HQW brewing process, while Saccharopolyspora, Lactococcus, Enterobacter, Leuconostoc, Kosakonia, Pediococcus, Pantoea, Saccharomyces, Aspergillus, Lichtheimia and Nakaseomyces were the predominant microbial genera in MQW brewing. In addition, some VFCs and BAs were strongly correlated with dominant microbial genera in HQW and MQW brewing. Bioinformatics analysis showed that the abundance of genes involved in BAs synthesis in MQW brewing was much higher than that in HQW brewing, while the abundances of genes related to metabolic pathway of characteristic VFCs in HQW brewing were obviously higher than those in MQW, which explained the differences in flavor quality between HQW and MQW from the perspective of microbial genes. Collectively, these findings provide scientific evidence for elucidating the contribution of different microbial genera to the formation of flavor quality of CRW, and is helpful for screening beneficial microbes to enhance flavor quality and drinking comfort of CRW.
Keyword ：
Biogenic amines Biogenic amines Chinese rice wine Chinese rice wine Flavor quality Flavor quality Jiuqu Jiuqu Metagenomics Metagenomics
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| GB/T 7714 | Hou, Siwen , Liang, Zihua , Wu, Qi et al. Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters [J]. | FOOD MICROBIOLOGY , 2025 , 125 . |
| MLA | Hou, Siwen et al. "Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters" . | FOOD MICROBIOLOGY 125 (2025) . |
| APA | Hou, Siwen , Liang, Zihua , Wu, Qi , Cai, Qiqi , Weng, Qibiao , Guo, Weiling et al. Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters . | FOOD MICROBIOLOGY , 2025 , 125 . |
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High molecular weight polysaccharides (GLPH, >= 300 kDa) are the major compounds of Ganoderma lucidum with improving liver function. However, the effect of GLPH on improving acute liver injury (ALI) wasn't revealed. Herein, the ameliorating effects and mechanisms of GLPH were revealed in lipopolysaccharide (LPS)-ALI mice. The results indicated that GLPH intervention (100 mg/kg day) reduced the serum ALT (22.67 f 6.48 U/L), AST (21.19 f 7.08 U/L), ALP (56.98 f 12.71 U/L), GGT (1.48 f 0.22 U/L) levels in ALI mice (p < 0.01). GLPH activated the hepatic antioxidant enzymes activity [SOD (3.75 f 1.17 U/mg prot.) and CAT (3.01 f 0.85 U/mg prot.)] and suppressed the hepatic inflammatory cytokines production [TNF-alpha (40.14 f 8.15 pg/mg prot.), IL-1 beta (35.47 f 10.90 pg/mg prot.), and IL-6 (8.44 f 1.71 pg/mg prot.)] by regulating the Nrf2/OH-1 and Tlr4/NF-kappa B pathway (p < 0.05). Furthermore, GLPH regulated the abundance of Bifidobacterium, Akkermansia, Anaerovorax, and Tyzzerella, which associated with cecal SCFAs, hepatic inflammatory cytokines and antioxidant enzymes. GLPH significantly changed 85 liver metabolites (p < 0.01), which is beneficial for prevent the development of ALI. These results suggested GLPH displayed promising prebiotic properties in relieving ALI, regulating gut microbiota and liver metabolism.
Keyword ：
Acute liver injury Acute liver injury Ganoderma lucidum Ganoderma lucidum Gut microbiota Gut microbiota Metabolomic Metabolomic Polysaccharides Polysaccharides
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| GB/T 7714 | Guo, Weiling , Liu, Wenkun , Liang, Peng et al. High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 287 . |
| MLA | Guo, Weiling et al. "High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 287 (2025) . |
| APA | Guo, Weiling , Liu, Wenkun , Liang, Peng , Ni, Li , Lv, Xucong , Fan, Jinlin et al. High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 287 . |
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Ganoderma lucidum, used in East Asia for its health benefits, contains ganoderic acids (GA) which have various pharmacological activities but are limited by poor water solubility and low oral bioaccessibility. This study synthesized and characterized ganoderic acids loaded zein-chitosan nanoparticles (GA-NPs), and investigated its advantages in alleviating alcoholic liver injury (ALI) in mice model. The GA-NPs demonstrated high encapsulation efficiency (92.68%), small particle size (177.20 nm), and a +29.53 mV zeta potential. The experimental results of alcohol-induced liver injury mouse model showed that GA-NPs significantly improved liver metabolic function, reduced alcohol-induced liver oxidative stress in liver by decreasing lactate dehydrogenase activity and malondialdehyde level, while increasing the activities of liver antioxidant enzymes and alcohol dehydrogenase. Moreover, GA-NPs were favorable to ameliorate intestinal microbiota dysbiosis in mice exposed to alcohol by increasing the proportion of probiotics such as Romboutsia, Faecalibaculum, Bifidobacterium and Turicibacter, etc., which were highly correlated with the improvement of liver function. Furthermore, GA-NPs modulated the mRNA expression related to ethanol metabolism, oxidative stress and lipid metabolism. Conclusively, this study revealed that GA-NPs have stronger hepatoprotective effects than non-encapsulated ganoderic acids on alleviating ALI by regulating intestinal microbiota and liver metabolism.
Keyword ：
alcoholic liver injury alcoholic liver injury ganoderic acids ganoderic acids hepatoprotective effects hepatoprotective effects intestinal microbiota intestinal microbiota mRNA expression mRNA expression zein-chitosan nanoparticles zein-chitosan nanoparticles
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| GB/T 7714 | Cao, Yingjia , Yang, Yuheng , Liang, Zihua et al. Synthesis of Ganoderic Acids Loaded Zein-Chitosan Nanoparticles and Evaluation of Their Hepatoprotective Effect on Mice Given Excessive Alcohol [J]. | FOODS , 2024 , 13 (17) . |
| MLA | Cao, Yingjia et al. "Synthesis of Ganoderic Acids Loaded Zein-Chitosan Nanoparticles and Evaluation of Their Hepatoprotective Effect on Mice Given Excessive Alcohol" . | FOODS 13 . 17 (2024) . |
| APA | Cao, Yingjia , Yang, Yuheng , Liang, Zihua , Guo, Weiling , Lv, Xucong , Ni, Li et al. Synthesis of Ganoderic Acids Loaded Zein-Chitosan Nanoparticles and Evaluation of Their Hepatoprotective Effect on Mice Given Excessive Alcohol . | FOODS , 2024 , 13 (17) . |
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Jiuqu (starter) makes an important contribution to the formation of the flavor characteristics of Hongqu rice wine (HQW). Gutian Qu (GTQ) and Wuyi Qu (WYQ) are two kinds of Jiuqu commonly used in HQW brewing, but the comparison of the two kinds of HQW is still insufficient at present. The objective of this study was to compare the dynamic changes of amino acids (AAs), higher alcohols (HAs), bioamines (BAs), volatile flavor compounds (VFCs), and microbial communities in HQW fermentation, with GTQ and WYQ as starter. This study used an automatic amino acid analyzer, GC, HPLC, and GC-MS to detect AAs, HAs, Bas, and VFCs during fermentation; metagenomic sequencing technology was used to elucidate the microbial community and its functional characteristics. The results showed that the contents of AAs and HAs in HQW brewed with WYQ (WYW) were significantly higher than those in HQW brewed with GTQ (GTW). On the contrary, the majority of BAs in GTW were significantly higher than those in WYW. The composition of VFCs in WYW and GTW were obviously different, as most of the VFCs were notably enriched in WYW, while ethyl caproate, isoamyl acetate, ethyl heptanoate, ethyl nonanoate, 1-decanol, citronellol, phenethyl acetate, and hexanoic acid were more abundant in GTW. Burkholderia gladioli, Pantoea dispersa, Weissella cibaria, Monascus purpureus, and Saccharomyces cerevisiae were the predominant microbial populations in GTW brewing at the species level, while Sphingomonas sp., Kosakonia cowanii, Enterobacter asburiae, Leuconostoc lactis, Aspergillus niger, and Saccharomyces cerevisiae were the dominant microbial species in WYW brewing. The abundance of functional genes involved in BAs biosynthesis were much higher in GTW brewing, while the abundance of functional genes related to the metabolism of characteristic VFCs were much higher in WYW brewing. Collectively, these findings provided evidence for elucidating the effects of Jiuqu and microbial communities on HQW flavor quality, and laid a solid foundation for the improvement of HQW flavor quality.
Keyword ：
biogenic amines biogenic amines Hongqu rice wine Hongqu rice wine metabolomics metabolomics metagenomics metagenomics volatile flavor components volatile flavor components
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| GB/T 7714 | Liang, Zihua , Chen, Shiyun , Wang, Hao et al. Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Hongqu Rice Wines Fermented with Gutian Qu and Wuyi Qu [J]. | FOODS , 2024 , 13 (19) . |
| MLA | Liang, Zihua et al. "Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Hongqu Rice Wines Fermented with Gutian Qu and Wuyi Qu" . | FOODS 13 . 19 (2024) . |
| APA | Liang, Zihua , Chen, Shiyun , Wang, Hao , Wu, Qi , Guo, Weiling , Ni, Li et al. Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Hongqu Rice Wines Fermented with Gutian Qu and Wuyi Qu . | FOODS , 2024 , 13 (19) . |
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目的:探究酵母菌以单菌及混菌方式强化发酵对麦曲黄酒酿造过程中生物胺及风味物质生成的调控作用.方法:以异常威克汉姆酵母和米卡塔酵母为研究对象,通过顶空固相微萃取-气相色谱-质谱联用技术结合感官品评分析等方法,探究酵母菌以单菌及混菌方式强化发酵对麦曲黄酒酿造过程中生物胺及风味物质生成的调控作用.结果:无论是异常威克汉姆酵母,还是米卡塔酵母强化发酵,均可有效降低麦曲黄酒酿造过程中生物胺的生成.米卡塔酵母-异常威克汉姆酵母混菌强化发酵不仅能消减麦曲黄酒酿造中生物胺的生成(消减率高达89.03％),还能显著提升麦曲黄酒中乙酸乙酯、乳酸丁酯、己酸乙酯、辛酸乙酯、乳酸丁酯等特征香气组分的含量,进而达到"降胺增香"的双重调控效果.此外,米卡塔酵母-异常威克汉姆酵母混菌强化发酵可明显降低麦曲黄酒的酸度(降低48.31％),显著提升酒中氨基酸态氮的含量(提升36.9％).感官品评分析表明,米卡塔酵母-异常威克汉姆酵母混菌强化发酵酿造的麦曲黄酒酸甜适中、香气浓郁、口感柔和协调,酒液呈明显的花果香味,风味品质得到明显提升.结论:米卡塔酵母-异常威克汉姆酵母混菌强化发酵对麦曲黄酒生产中生物胺的消减及特征香气的生成有明显的改善作用,有助于提升麦曲黄酒的风味品质,促进黄酒酿造产业的健康可持续发展.
Keyword ：
强化发酵 强化发酵 挥发性风味物质 挥发性风味物质 生物胺 生物胺 酵母混菌 酵母混菌 麦曲黄酒 麦曲黄酒
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| GB/T 7714 | 袁钰洁 , 梁梓华 , 侯思文 et al. 酵母混菌强化发酵提高麦曲黄酒的风味品质 [J]. | 中国食品学报 , 2024 , 24 (12) : 178-192 . |
| MLA | 袁钰洁 et al. "酵母混菌强化发酵提高麦曲黄酒的风味品质" . | 中国食品学报 24 . 12 (2024) : 178-192 . |
| APA | 袁钰洁 , 梁梓华 , 侯思文 , 杨梓翊 , 郭伟灵 , 艾连中 et al. 酵母混菌强化发酵提高麦曲黄酒的风味品质 . | 中国食品学报 , 2024 , 24 (12) , 178-192 . |
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In this study, we investigated the ameliorative effects of selenium-enriched Lactobacillus fermentum FZU3103 (Lf@Se) and its pathway on alcoholic liver injury (ALI) in mice. The results showed that Lf@Se was superior to Lf and inorganic selenium in alleviating ALI. Oral Lf@Se effectively prevented lipid metabolism disorders, improved liver function, promoted alcohol metabolism, and alleviated liver oxidative damage in mice. 16S amplicons sequencing indicated that Lf@Se intervention modulated intestinal flora homeostasis by increasing (decreasing) the abundance of beneficial bacteria (harmful bacteria), which is associated with the improvement of liver function. Besides, Lf@Se intervention altered the liver metabolic profile, and the characteristic biomarkers were mainly involved in tyrosine metabolism, retinol metabolism, galactose metabolism, and primary bile acid biosynthesis. Additionally, Lf@Se intervention regulated liver gene expression for lipid metabolism and oxidative stress. Western blot analysis revealed increased expression levels of intestinal tight junction proteins after Lf@Se intervention, thereby ameliorating alcohol-induced intestinal barrier damage.
Keyword ：
alcoholic liver injury alcoholic liver injury intestinal microbiota intestinal microbiota Lactobacillus fermentum Lactobacillus fermentum liver metabolomics liver metabolomics selenium-richprobiotics selenium-richprobiotics
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| GB/T 7714 | Yang, Ziyi , Lian, Jingyu , Li, Jiayi et al. Intestinal Microbiomics and Liver Metabolomics Insights into the Ameliorative Effects of Selenium-Enriched Lactobacillus fermentum FZU3103 on Alcohol-Induced Liver Injury in Mice [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 . |
| MLA | Yang, Ziyi et al. "Intestinal Microbiomics and Liver Metabolomics Insights into the Ameliorative Effects of Selenium-Enriched Lactobacillus fermentum FZU3103 on Alcohol-Induced Liver Injury in Mice" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2024) . |
| APA | Yang, Ziyi , Lian, Jingyu , Li, Jiayi , Guo, Weiling , Ni, Li , Lv, Xucong . Intestinal Microbiomics and Liver Metabolomics Insights into the Ameliorative Effects of Selenium-Enriched Lactobacillus fermentum FZU3103 on Alcohol-Induced Liver Injury in Mice . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 . |
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