Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress,modulation of inflammatory cytokines,NF-κB,MAPK and gut microbiota compositionOA
Traditional Chinese preserved egg products have exhibited some anti-inflammatory effects,but their mechanisms of action remain unknown.This study aimed to investigate the anti-inflammatory effects of preserved egg white(PEW)t…查看全部>>
Lingyu Li;Ning Qiu;Yaqi Meng;Chenyan Wang;Yoshinori Mine;Russell Keast;Vincent Guyonnet
Key Laboratory of Environment Correlative Dietology,Ministry of Education,College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,ChinaKey Laboratory of Environment Correlative Dietology,Ministry of Education,College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,ChinaKey Laboratory of Environment Correlative Dietology,Ministry of Education,College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,ChinaKey Laboratory of Environment Correlative Dietology,Ministry of Education,College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,ChinaDepartment of Food Science,University of Guelph,Guelph,Ontario N1G 2W1,CanadaCASS Food Research Centre,School of Exercise and Nutrition Sciences,Deakin University,Burwood,Victoria 3125,AustraliaFFI Consulting Ltd,2488 Lyn Road,Brockville ON K6V 5T3,Canada
中医学
Preserved egg whiteColitisOxidative stressNF-κBMAPKGut microbiota
《食品科学与人类健康(英文)》 2023 (1)
P.312-323,12
financially supported by the Chinese National Natural Science Funds (31772043)the Fundamental Research Funds for the Central Universities (2662018JC021)
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