Lactobacillus plantarum CQPC11 Isolated from Sichuan Pickled Cabbages Antagonizes d-galactose-Induced Oxidation and Aging in Mice

@inproceedings{Qian2018LactobacillusPC,
  title={Lactobacillus plantarum CQPC11 Isolated from Sichuan Pickled Cabbages Antagonizes d-galactose-Induced Oxidation and Aging in Mice},
  author={Yu Qian and Jing Zhang and Xianrong Zhou and Ruokun Yi and Jianfei Mu and Xingyao Long and Yanni Pan and Xin Zhao and Weiwei Liu},
  booktitle={Molecules},
  year={2018}
}
Chinese pickled cabbage is a traditional fermented food that contains abundant microbes produced during the process of fermentation. In this work, an in vivo animal study was conducted to investigate the effects of a newly isolated lactic acid bacterium (Lactobacillus plantarum CQPC11, LP-CQPC11) on d-galactose-induced oxidation and aging in mice. Analysis of the serum and tissue samples of these mice using molecular biology approaches showed that LP-CQPC11 suppressed the decrease in thymus… CONTINUE READING
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