Buchumschlag

Exploring the anti‐inflammatory effects of microencapsulated probiotic bacteria: in vivo and in vitro evaluation in healthy mouse models

Fuente: Wiley Open Access

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	Berna Madali‐Kafes, Lütfiye Parlak‐Yetisen, Derya Dikmen
Format:	Artículo Open Access
Veröffentlicht:	Wiley 2025
Schlagworte:	Journal of the Science of Food and Agriculture
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge

In vitro and in vivo effects of Centella asiatica on intestinal inflammatory models and identification of its bioactive components
von: Hyun Young Shin, et al.
Veröffentlicht: (2025)

High‐pressure homogenization and pH ‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance
von: Ilyas Atalar, et al.
Veröffentlicht: (2026)

Electrospun encapsulation of grape pomace extract: in vitro antioxidant, anti‐inflammatory, and antihyperglycemic properties
von: Estefani Tavares Jansen, et al.
Veröffentlicht: (2026)

Protein‐added kefir: biochemical changes in in vitro digestion stages
von: Derya Saygili, et al.
Veröffentlicht: (2024)

Influence of supplementation with iron and probiotic bacteria Lactobacillus plantarum and Lactobacillus curvatus on selected parameters of inflammatory state in rats on a high‐fat iron‐deficient diet
von: Katarzyna Skrypnik, et al.
Veröffentlicht: (2024)

Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria
von: Yujuan Tian, et al.
Veröffentlicht: (2024)

Total triterpenoids from apple peels exert pronounced anti‐breast‐cancer activity in vivo and in vitro
von: Wanyu Yan, et al.
Veröffentlicht: (2024)

Cordycepin's therapeutic potential: in vivo transport, transbilayer diffusion and anti‐aging effects
von: Xiaoliang Zhang, et al.
Veröffentlicht: (2025)

Untargeted metabolomics analysis of probiotic jujube juice and its anti‐obesity effects on high‐fat‐diet‐induced obese mice
von: Meixue Pu, et al.
Veröffentlicht: (2024)

Novel embelin‐loaded transniosomes for topical delivery: comprehensive exploration of in vitro, ex vivo and dermatokinetic assessment for anti‐cancer activity
von: Abdullah S Alshetaili, et al.
Veröffentlicht: (2024)

A comparative study on antidiabetic and anti‐inflammatory activities of fermented whey and soy protein isolates and the release of biofunctional peptides: an in vitro and in silico studies
von: Kartikkumar Ramjibhai Vadher, et al.
Veröffentlicht: (2025)

Evaluation of the in vitro probiotic properties of Ligilactobacillus salivariusJCF5 and its impact on Jersey yogurt quality
von: Yi Lv, et al.
Veröffentlicht: (2025)

Enhancing the stability of spray‐dried vitamin A acetate: the role of synergistic wall materials in microencapsulation
von: Jiaxin Lu, et al.
Veröffentlicht: (2025)

Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion
von: Burçe Ataç Mogol, et al.
Veröffentlicht: (2026)

In vitro screening of essential oil blends, probiotics and prebiotics to optimize post‐weaning in artificially reared ruminants: effects on rumen fermentation and gut health indicators in Caco‐2 cells
von: Jennifer Muñoz‐Grein, et al.
Veröffentlicht: (2025)

From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolics
von: Mariana S Lingua, et al.
Veröffentlicht: (2025)

Structural characterization and anti‐inflammatory activity analysis of novel polysaccharides extracted from sea buckthorn
von: Xiaoge Li, et al.
Veröffentlicht: (2026)

Selenium‐enriched green tea extracts: chemical constituents and effects on antioxidant and anti‐inflammatory factors and four major intestinal flora in mice with intestinal disorders
von: Hongbo Yang, et al.
Veröffentlicht: (2025)

Beer wheat residue as a probiotic carrier: physicochemical properties via fluid bed granulation (Beer wheat residue for lactic acid bacteria encapsulation)
von: Huei‐Rong Guo, et al.
Veröffentlicht: (2024)

Effect of xylo‐oligosaccharide on the in vitro proliferation of lactic acid bacteria from rabbits
von: Jian‐xia Yang, et al.
Veröffentlicht: (2025)

Isolation of a surfactin‐producing strain of Bacillus subtilis and evaluation of the probiotic potential and antioxidant activity of surfactin from fermented soybean meal
von: Chunhua Dai, et al.
Veröffentlicht: (2024)

Metabolomics and network pharmacology reveal the anti‐inflammatory core substances and mechanisms of a new cultivar of high‐polyphenol lettuce
von: Qianshan Lu, et al.
Veröffentlicht: (2025)

Effect of probiotic extracellular vesicles and their applications on health and disease
von: Guangzhao Wang, et al.
Veröffentlicht: (2025)

The prevention effect of prebiotics and probiotics on bisphenol A caused neurotoxicity and mood disorders from the perspective of regulating gut microbiota
von: Yidan Cai, et al.
Veröffentlicht: (2025)

Oral responsive delivery systems for probiotics targeting the intestinal tract
von: Mengzhen Han, et al.
Veröffentlicht: (2024)

In vitro and in vivo digestibility of prebiotic galactooligosacharides synthesized by β‐galactosidase from Lactobacillus delbruecki subsp. bulgaricusCRL450
von: Agustina Fara, et al.
Veröffentlicht: (2024)

Comparison of the anti‐hyperuricemia effects of several cinnamic acid derivatives
von: Jianmei Sun, et al.
Veröffentlicht: (2025)

Modulation of gut‐microbiota through probiotics and dietary interventions to improve host health
von: Vaishali Lekchand Dasriya, et al.
Veröffentlicht: (2024)

Heavy metal detoxification of gut environment: potential application of probiotic supplementation and challenges
von: Banasree Bhowmik, et al.
Veröffentlicht: (2025)

Anticancer and probiotic activities of Lacticaseibacillus paracasei isolated from traditionally fermented pickles
von: Enver Fehim Koçpinar, et al.
Veröffentlicht: (2025)

Cardioprotective effect of spirulina on cafeteria diet‐induced cardiac injury in silico and in vivo study
von: Fatma Arrari, et al.
Veröffentlicht: (2026)

Screening of lactic acid bacteria and comparative inoculated fermentation to evaluate strain performance in Korean‐style spicy cabbage
von: Mingwei Zhao, et al.
Veröffentlicht: (2026)

Impact of milling on the nutrients and anti‐nutrients in browntop millet (Urochloa ramosa) and its milled fractions: evaluation of their flour functionality
von: Raghavakumari R. Sunagar, et al.
Veröffentlicht: (2024)

Synergistic antioxidant and anti‐aging effects of Asini Corii Colla combined with fish maw
von: Teng Wang, et al.
Veröffentlicht: (2025)

The SlpX protein of Lactobacillus acidophilus CICC6074 has anti‐inflammatory properties and protects Caco ‐2 intestinal epithelial cells from TNF ‐α‐induced barrier damage
von: Yeying Zhu, et al.
Veröffentlicht: (2026)

Combining network pharmacology and experimental verification to study the anti‐colon cancer effect and mechanism of sulforaphene
von: Yang Qu, et al.
Veröffentlicht: (2024)

Characterization of lactic acid bacteria growth‐stimulating yeasts from pickled cucumber and evaluation of their impact on microbial community dynamics during cucumber fermentation
von: Fengling Qiu, et al.
Veröffentlicht: (2025)

Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion
von: Diana Ansorena, et al.
Veröffentlicht: (2024)

Isolation and identification of active components from Grifola frondosa and its anti‐EV71 virus effect
von: Wenyu Xiong, et al.
Veröffentlicht: (2024)

Development and optimization of oleogels based on beeswax, corn and mustard oils as a healthy fat model for prospective processed cheese production
von: Ayat F Hashim, et al.
Veröffentlicht: (2025)