Copertina

The Potential Alleviating Property Against NAFLD by Ganoderma lucidum With Bacteria‐Enzyme Synergistic Fermentation

Fuente: Wiley Open Access

Salvato in:

Dettagli Bibliografici
Autori principali:	Manhui Sun, Kecheng Li, Zhenzhen Wang, Jing Dai, Jianwei Mao, Min Cai, Ruyi Sha
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2026
Soggetti:	Food Science & Nutrition
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi

Potential Active Compounds of Ganoderma lucidum and Their Anticancer Effects: A Comprehensive Review
di: Yuan Liu, et al.
Pubblicazione: (2025)

Effect of Ganoderma lucidum to Produce Functional Chocolate: Physicochemical, Textural and Sensory Properties
di: Yasamin Zahra Bazyar, et al.
Pubblicazione: (2025)

A Review of Bioactive Components and Pharmacological Effects of Ganoderma lucidum
di: Sizhu Ren, et al.
Pubblicazione: (2025)

The Nutritional Significance of Ganoderma lucidum on Human Health: A GRADE ‐Assessed Systematic Review and Meta‐Analysis of Clinical Trials
di: Ali Jafari, et al.
Pubblicazione: (2025)

Fermented Tea and Cognitive Dysfunction in Diabetes: A Novel Perspective on the Gut‐Brain AXIS
di: Ruyi Zhang, et al.
Pubblicazione: (2025)

Synergistic Effect of Enzyme‐Assisted Fermentation on Phytochemical Content, Volatile Profile, and Antioxidant, Antidiabetic, and ACE Inhibitory Properties of Sea Buckthorn‐Based Cereal Beverages
di: Afusat Yinka Aregbe, et al.
Pubblicazione: (2025)

Multi‐Target Mechanisms of Whey Protein Against NAFLD : Integrating Bile Acid Metabolism, Gut Microbiota and Hepatic Inflammation
di: Dongjin Xu, et al.
Pubblicazione: (2026)

Multi‐Omics Analysis Reveals Causal Relationships and Potential Mediators Between Dietary Preferences and Risk of NAFLD
di: Qingan Fu, et al.
Pubblicazione: (2025)

Monascus red pigments alleviate high‐fat and high‐sugar diet‐induced NAFLD in mice by modulating the gut microbiota and metabolites
di: Wenyan Gao, et al.
Pubblicazione: (2024)

Biopreservative Potential of Indigenous Lactic Acid Bacteria From Fermented Dacryodes edulis Seeds: A Novel Approach for Sustainable Food Safety in West African Traditional Foods
di: Zakari Adeiza David, et al.
Pubblicazione: (2026)

Exploring New Species of Lactic Acid Bacteria in Fermented Foods: A Case Study of Zha‐Chili
di: Dingwu Qu, et al.
Pubblicazione: (2025)

Antimicrobial Potential of Brassica oleracea Extracts (White and Broccoli) and Their Resistance Compared to Doxycycline Against Gram‐Positive and Gram‐Negative Bacteria
di: Meisam Rahmani, et al.
Pubblicazione: (2024)

Lycium barbarum Byproducts Modulate Rumen Fermentation, Enhance Digestive Enzyme Activity, and Improve Immune and Antioxidant Status in Grazing Sheep
di: Xiaoyun Zhang, et al.
Pubblicazione: (2026)

Nutritional Properties and Preventive Potential of Leptadenia hastata (Pers) Decne (Apocynaceae) Against Metabolic Diseases
di: Adjaratou Souratié, et al.
Pubblicazione: (2025)

The Antimicrobial and Antioxidant Properties of Raw, Aged, and Fermented Garlic: Influence of Processing Methods
di: Luis M. Cocom, et al.
Pubblicazione: (2025)

Ligninolytic Enzyme Content of Mushroom Pleurotus ostreatus and Agaricus bisporus Extracts and In Vitro Rumen Fermentation of Fungal Extract‐Treated Wheat Straw
di: E. Daniso, et al.
Pubblicazione: (2026)

Unraveling the Anti‐Obesity Potential of White Kidney Bean α‐Amylase Inhibitors: Mechanistic Insights From Enzyme Kinetics to Gut Microbiota Modulation
di: Jiai Yan, et al.
Pubblicazione: (2025)

Fermented Royal Jelly Enriched With 10‐Hydroxydecanoic Acid and Its Potential for Enhancing Mucosal Immunity
di: Hayate Itatani, et al.
Pubblicazione: (2025)

Effect of Enzyme Treatment on Physicochemical and Phytochemical Properties of Guava Puree
di: M. L. Plaza, et al.
Pubblicazione: (2025)

Evaluation of Safety and Probiotic Properties of Weissella spp. in Fermented Vegetables From Xi'an, Shaanxi, China
di: Chen Liu, et al.
Pubblicazione: (2024)

The effect of myo‐inositol supplementation on AMPK/PI3K/AKT pathway and insulin resistance in patients with NAFLD
di: Taha Aghajani, et al.
Pubblicazione: (2024)

The Alleviative Effect of Naringin Against Cardiovascular Dysfunction and Remodeling in Hypertensive Rats by Suppressing the Angiotensin II Pathway
di: Juthamas Khamseekaew, et al.
Pubblicazione: (2025)

Mapping the Chemodiversity, Antioxidant and Enzyme Inhibitory Potential and In Silico Studies of Heliotropium europaeum
di: Shabnam Mustafa, et al.
Pubblicazione: (2025)

Bifidobacterium longumBL‐19 inhibits oxidative stress and inflammatory damage in the liver of mice with NAFLD by regulating the production of butyrate in the intestine
di: Xiajun Zhang, et al.
Pubblicazione: (2024)

Biodetoxification of Aflatoxin M1 in Artificially Contaminated Fermented Milk, Fermented Dairy Drink and Yogurt Using Lactobacillus acidophilus , Lactobacillus plantarum , Lactobacillus reuteri , and Lactobacillus rhamnosus and Its Effects on Physicochemical Properties
di: Fatemeh Moradkhani, et al.
Pubblicazione: (2025)

Investigation of Antimicrobial Potential of Medicinal Plants Against Pseudomonas aeruginosa
di: Nosheen Bibi, et al.
Pubblicazione: (2025)

Therapeutic Potential of Brassica carinata Microgreens Extract in Alleviating Symptoms of Type 2 Diabetes in Wistar Rats
di: Lilian Nakakaawa, et al.
Pubblicazione: (2025)

Jujube Syrup and Starter YF ‐ L922 Co‐Fermentation of Yak Yogurt: Effects of Quality Properties, Antioxidative Activities and Structure
di: Xiaolin Liang, et al.
Pubblicazione: (2024)

Saccharomyces cerevisiae ‐Fermented Salmon Placental Protein Inhibits Muscle Loss in a Mouse Model of Sarcopenia
di: Jung‐Chang Lee, et al.
Pubblicazione: (2025)

Effects of Tannin‐Rich Forages ( Lespedeza bicolor and Polygonum viviparum ) Mixed With Medicago sativa on In Vitro Rumen Fermentation
di: Jieqi Zhang, et al.
Pubblicazione: (2025)

A Triterpenoid‐Enriched GLE70 Fraction From Ganoderma lingzhi Ameliorates Alcoholic Liver Disease via Multi‐Target Regulation
di: Yanjun Chen, et al.
Pubblicazione: (2026)

Investigation of Bacteriocin Production Ability of Pediococcus acidilactici JM01 and Probiotic Properties Isolated From Tarak, a Conventional Korean Fermented Milk
di: Hyunwoo Ahn, et al.
Pubblicazione: (2025)

Evaluation of Antioxidant and Enzyme Inhibition Properties of Siran Propolis: Correlations With Phenolic Content Determined by LC–MS/MS
di: Neslihan Balci, et al.
Pubblicazione: (2025)

Lactobacillus plantarum Dynamically Changes the Fermentation Characteristics and Active Ingredients of Summer/Autumn Tea Leaves
di: Yimei Luo, et al.
Pubblicazione: (2026)

Therapeutic Effects of Fermented Soy Extract on Osteoporotic Changes in Ovariectomized Mice as a Model of Menopause
di: Nisansala Chandimali, et al.
Pubblicazione: (2026)

Ampelopsis Grossedentata Flavonoids Alleviate Hepatic Damage Through Remodeling Intestinal Microflora and Reducing Oxidative Stress in Rats
di: Hao Shi, et al.
Pubblicazione: (2026)

The Potential of Members of the Apple Sub‐Family Maloideae Against Obesity and Metabolic Disorders: A Review
di: Zainab R. Abdelrahman, et al.
Pubblicazione: (2025)

Fermentation of cocoa pod husks with Pleurotus salmoneo‐stramineus for food applications
di: Thomas Bickel Haase, et al.
Pubblicazione: (2024)

An Ultrasound‐Assisted Pistacia terebinthus L. Extract to Incorporate Into Fermented Sausage
di: Hakan Benli, et al.
Pubblicazione: (2025)

Vine Tea Extract Enhanced the Fermentation of Skimmed Milk by Lacticaseibacillus casei
di: Kun Wang, et al.
Pubblicazione: (2024)