Results 71 to 80 of about 627 (178)

Shanxi aged vinegar prevents alcoholic liver injury by inhibiting CYP2E1 and NADPH oxidase activities

Journal of Functional Foods, 2018
Shanxi aged vinegar (SAV), as a natural functional ingredient, exhibits high antioxidant activities. This study aimed to investigate the protective effects of SAV on ethanol-induced liver injury and elucidate the underlying molecular mechanisms. The results showed that SAV attenuated ethanol-induced hepatotoxicity by restoring cell viability in LO2 ...
Ting Xia, Jin Zhang, Jiahui Yao, Bo Zhang, Wenhui Duan, Menglei Xia, Jia Song, Yu Zheng, Min Wang   +8 more
openaire   +2 more sources

MicroRNA‐205 is associated with diabetes mellitus‐induced erectile dysfunction via down‐regulating the androgen receptor

Journal of Cellular and Molecular Medicine, Volume 23, Issue 5, Page 3257-3270, May 2019., 2019
Abstract As a major class of regulatory genes in majority metazoans, microRNAs (miRs) play an important role in various diseases including diabetes mellitus (DM). Lack of androgens has previously been associated with DM‐induced erectile dysfunction (DMED). In addition, the biological functioning of androgen is mediated by androgen receptor (AR). Herein,
Yan Wen, Guohui Liu, Yun Zhang, Hai Li
wiley   +1 more source

Health Benefits and Food Applications of Bioactive Constituents From Different Medicinal Parts (Bark, Leaf, and Fruit) of Lycium barbarum

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
The bioactive ingredients, pharmacological effects, food applications, and safety of Lycium barbarum. ABSTRACT Lycium barbarum is a plant that is a member of the Solanaceae family. Different tissues and organs from this plant are widely used in traditional Chinese medicine because of their abundant functional ingredients.
Mengfan Peng, Caixia Li, Xue Yang, Tingting Ye, Baosong Liu   +4 more
wiley   +1 more source

Mejora de la elaboración de vinagre a través del estudio integrado del microbioma y metaboloma [PDF]

, 2023
Introduction and Thesis motivation: The industrial elaboration of vinegar is performed from an alcoholic medium in which a mixed culture of acetic acid bacteria (AAB) is used to carry out a biotransformation process of ethanol into acetic acid.
Román Camacho, Juan Jesús
core  

Improving the Sensory Quality of Xinhui Citrus Wine by Mixed Yeasts Fermentation of Saccharomyces cerevisiae and Non‐Saccharomyces

Food Bioengineering, Volume 4, Issue 1, Page 53-66, March 2025.
ABSTRACT Xinhui Chenpi, a China National Geographical Indication Product, faces unexploited pulp resources, resulting in resource waste and potential environmental pollution. This study employed Xinhui citrus pulp as a raw material to produce Xinhui citrus wine (XCW), focusing on enhancing the aroma of XCW by utilizing a multi‐strains fermentation ...
Xiaorui Guo, Jiao Wang, Boya Zhu, Jing Liu, Yourong Che, Chaochun Li, Jia Song, Yu Zheng, Min Wang   +8 more
wiley   +1 more source

Culture-dependent and culture-independent analysis of lactic acid bacteria from Shanxi aged vinegar

Annals of Microbiology, 2011
Shanxi aged vinegar, one of the traditional Chinese vinegars, is brewed by spontaneous fermentation with various microorganisms involved. The previous study showed that lactic acid bacteria (LAB) was the main bacteria population during the conversation period of starch to ethanol of the production.
Jia Jia Wu, Ying Kun Ma, Fen Fen Zhang, Fu Sheng Chen   +3 more
openaire   +1 more source

Physiology of acetic acid bacteria and their role in vinegar and fermented beverages [PDF]

, 2019
Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer.
Arendt, Elke K., Daenen, Luk, Lynch, Kieran M., Wilkinson, Stuart, Zannini, Emanuele   +4 more
core   +1 more source

Food nanoparticles from rice vinegar: isolation, characterization, and antioxidant activities [PDF]

, 2022
Abundant nanostructures have been constantly found in various foods, like vinegar, tea, coffee, and milk. However, these structures largely remain unexplored and even been eliminated for stability reasons in food industry.
Ke, L, Li, J, Luo, S, Rao, P, Tan, Y, Xu, T, Yu, J, Yu, Z, Zhang, S, Zhou, J, Zhou, J, Zou, J   +11 more
core   +1 more source

Influence of Highland Barley Flour on Nutritional Quality, Dough Characteristics, and Volatile Aroma Compounds in Cakes

Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.
Effects of highland barley flour (HBF) with different proportions (10%, 30%, and 50%) in cakes were explored in this paper. Cakes enhanced with HBF had higher nutritional quality. In vitro simulated digestion experiments revealed that as the proportion of HBF increased, both the starch hydrolysis index (HI) and the estimated glycaemic index (eGI) of ...
Xiaohong Wu, Yunyun Wang, Xiaoning Feng, Wenjie Bai, Keting Zhou, Yuqing Zhang, Dan Xu, Essam Hebishy   +7 more
wiley   +1 more source

Effect of GuiXiong Xiaoyi Wan in Treatment of Endometriosis on Rats

Evidence-Based Complementary and Alternative Medicine, Volume 2015, Issue 1, 2015., 2015
Objective. To evaluate the effect of GuiXiong Xiaoyi Wan (GXXYW) on the development of endometriosis in a rat model. Methods. Sprague‐Dawley rats with surgically induced endometriosis were randomly treated with low‐dose GXXYW, high‐dose GXXYW, or vehicle (negative control) for 28 days.
Zhixing Jin, Li Wang, Zhiling Zhu, Andreas Sandner-Kiesling   +3 more
wiley   +1 more source