Effects of skim milk fermented with Lactobacillus plantarum WW on the constitutions of rats fed a high-fat diet.

Li, Yang; Wu, Junrui; Cao, ChengXu; Zhu, XinYuan; Sun, XueTing; Wu, Rina

Li, Yang; Wu, Junrui; Cao, ChengXu; Zhu, XinYuan; Sun, XueTing; Wu, Rina.

Afiliação

Li Y; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
Wu J; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
Cao C; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
Zhu X; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
Sun X; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
Wu R; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China. Electronic address: wrn6956@163.com.

J Dairy Sci ; 103(6): 5019-5029, 2020 Jun.

Article em En | MEDLINE | ID: mdl-32278555

Assuntos

Produtos Fermentados do Leite/microbiologia; Dieta Hiperlipídica; Lactobacillus plantarum/metabolismo; Leite/microbiologia; Animais; Intestinos/microbiologia; Metabolismo dos Lipídeos; Masculino; Leite/metabolismo; Probióticos/metabolismo; Ratos; Ratos Sprague-Dawley

Palavras-chave

Lactobacillus plantarum WW; high-fat diet; hyperlipidemia; lipid metabolism

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Produtos Fermentados do Leite / Leite / Lactobacillus plantarum / Dieta Hiperlipídica Limite: Animals Idioma: En Ano de publicação: 2020 Tipo de documento: Article

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