Evaluation of the in vitro and in vivo protective effects of unfermented and fermented Rhizoma coptidis formulations against lipopolysaccharide insult

Food Chemistry

Volumn 135, Issue 2, 2012, Pages 452-459

  Bose, Shambhunath ^a   Jeon, Songhee ^a   Eom, Taewoong ^a   Song, Mi Young ^b   Kim, Hojun ^a  

^a Dongguk University   (South Korea)

^b Dongguk University   (South Korea)

Author keywords

Gut permeability; Lipopolysaccharide; Probiotics; RAW264.7 cells; Rhizoma coptidis

Indexed keywords

ANTI-INFLAMMATORY ACTIVITY; C-REACTIVE PROTEINS; DOSE-DEPENDENT MANNER; ENDOTOXIC SHOCK; IN-VITRO; INFLAMMATORY MEDIATORS; INFLAMMATORY RESPONSE; LACTOBACILLUS SPP; LIPOPOLYSACCHARIDES; ORAL ADMINISTRATION; PROBIOTICS; PROTECTIVE EFFECTS; RHIZOMA COPTIDIS;

C REACTIVE PROTEIN; COPTIS RHIZOME EXTRACT; ENDOTOXIN; LACTULOSE; LIPOPOLYSACCHARIDE; MANNITOL; PROBIOTIC AGENT;

ANIMAL EXPERIMENT; ARTICLE; BIFIDOBACTERIACEAE; CELL LINE; CONTROLLED STUDY; FERMENTATION TECHNIQUE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; IN VIVO STUDY; LACTOBACILLUS; NONHUMAN; RAT;

ANIMALS; ANTI-INFLAMMATORY AGENTS; CELL LINE; COPTIS; FERMENTATION; GASTROINTESTINAL TRACT; HUMANS; INFLAMMATION; LEUCONOSTOC; LIPOPOLYSACCHARIDES; MACROPHAGES; MALE; MICE; PLANT EXTRACTS; PROBIOTICS; RATS; RATS, SPRAGUE-DAWLEY; RHIZOME;

ANIMALIA; LACTOBACILLUS;

EID: 84863891402     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.007     Document Type: Article

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