Fermented soy-powder milk with Lactobacillus plantarum P1201 protects against high-fat diet-induced obesity

International Journal of Food Science and Technology

Volumn 52, Issue 7, 2017, Pages 1614-1622

  Xie, Cheng Liang ^a   Hwang, Chung Eun ^b   Oh, Cheol Kyu ^c   Yoon, Nal Ae ^a   Ryu, Jin Hyun ^a   Jeong, Joo Yeon ^a   Roh, Gu Seob ^a   Kim, Hyun Joon ^a   Cho, Gyeong Jae ^a   Choi, Wan Sung ^a   Kang, Sang Soo ^a   Cho, Kye Man ^b   Lee, Dong Hoon ^a  

^a Gyeongsang National University School of Medicine   (South Korea)

^b Gyeongsang National University   (South Korea)

^c Inje University College of Medicine   (South Korea)

Author keywords

Fermentation; functional foods; gene expression; soybeans

Indexed keywords

AMINO ACIDS; BACILLI; CYTOLOGY; FERMENTATION; FERMENTED MILK; FLAVONOIDS; FUNCTIONAL FOOD; GENE EXPRESSION; GENES; LINOLEIC ACID; LIPOPROTEINS; NUTRITION; PEPTIDES;

ACETYL-COA CARBOXYLASE; CONJUGATED LINOLEIC ACID; FATTY ACID-BINDING PROTEINS; LACTOBACILLUS PLANTARUM; LOW DENSITY LIPOPROTEINS; PEROXISOME PROLIFERATOR-ACTIVATED RECEPTOR; SOYBEANS; TUMOUR NECROSIS FACTOR ALPHAS;

FATTY ACIDS;

EID: 85017410138     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13434     Document Type: Article

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