Whey protein isolate-supplemented beverage, fermented by lactobacillus caseiBL23 and propionibacterium freudenreichii138, in the prevention of mucositis in mice

Frontiers in Microbiology

Volumn 9, Issue SEP, 2018, Pages

  Cordeiro, Bárbara F ^a   Oliveira, Emiliano R ^a   Da Silva, Sara H ^a   Savassi, Bruna M ^a   Acurcio, Leonardo B ^a   Lemos, Luisa ^a   Alves, Juliana De L ^a   Assis, Helder Carvalho ^a   Vieira, Angélica T ^a   Faria, Ana M C ^a   Ferreira, Enio ^a   Le Loir, Yves ^b   Jan, Gwénaël ^b   Goulart, Luiz R ^c   Azevedo, Vasco ^a   Carvalho, Rodrigo D De O ^a   Do Carmo, Fillipe L R ^a,b  

^a FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^b AGROCAMPUS OUEST   (France)

^c FEDERAL UNIVERSITY OF UBERLÂNDIA   (Brazil)

Author keywords

Lactobacillus; Mucositis; Probiotics; Propionibacterium; Stress tolerance; Whey protein isolate

Indexed keywords

FLUOROURACIL; IMMUNOGLOBULIN A; PROBIOTIC AGENT; WHEY PROTEIN;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANTIINFLAMMATORY ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BEVERAGE; BODY WEIGHT LOSS; ENVIRONMENTAL STRESS; FEMALE; FERMENTATION; GOBLET CELL; HISTOLOGY; IN VITRO STUDY; INTESTINE INJURY; LACTOBACILLUS CASEI; MILK; MOUSE; MUCOSA INFLAMMATION; NONHUMAN; PROPIONIBACTERIUM FREUDENREICHII; PROTEIN ISOLATION; SUPPLEMENTATION; SURVIVAL RATE; THERAPY EFFECT;

EID: 85055090434     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2018.02035     Document Type: Article

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