Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.111011
淑静 李
{"title":"Analysis of Pesticide Residue Detection Method in Scallion","authors":"淑静 李","doi":"10.12677/hjfns.2022.111011","DOIUrl":"https://doi.org/10.12677/hjfns.2022.111011","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76164563","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.113025
珊菁 许
The purpose of this study was to investigate the effect of balanced diet drama intervention in nutrition education on the dietary behavior of elementary school children. Using a pre-test and post-test design, the second graders of elementary school were given self-made questionnaires before, one month and six months after the intervention to evaluate the nutritional knowledge and food cognition. The sample number of schoolchildren was 1755, and the average recovery rate of valid questionnaires was 68%. After the intervention of balanced-diet dramatic performance, there was significant differences on eating habit, life habit, nutritional knowledge and food cognition in tested students ( p < 0.05), and the significant differences persisted to six months after the intervention. Before the intervention, the correct rates of food cognition in tested student on whole grains, fruits, the group of oils, fats, nuts and seeds, the group of Legumes, fish, eggs and meat, vegetables were 3.2%, 75.4%, 38.7%, 13.8%, and 12.9%, respectively. After one month and six months of intervention, the cognitive correct rates in tested student on whole grains, fruits, the group of Legumes, fish, eggs and meat, and vegetables increased significantly to 18.3% and 7.5%, 82.2% and 84.1%, and 51.5% and 51.5%. 53.8%, 40.0% and 31.4% ( p < 0.05). After one month of intervention, the cognitive correct rate of the group of oils, nuts and seeds was significantly increased to 20.6% ( p < 0.05), and there was no significant difference after six months of intervention. Our data suggested that balanced-diet dramatic performance had long-term memory effect on nutrition education of children. Through generalized estimating equation analysis, it was found that nutritional knowledge significantly affects children’s cognitive ability of food.
{"title":"Effects of Balanced-Diet Dramatic Performance Application of Children’s Nutrition Education","authors":"珊菁 许","doi":"10.12677/hjfns.2022.113025","DOIUrl":"https://doi.org/10.12677/hjfns.2022.113025","url":null,"abstract":"The purpose of this study was to investigate the effect of balanced diet drama intervention in nutrition education on the dietary behavior of elementary school children. Using a pre-test and post-test design, the second graders of elementary school were given self-made questionnaires before, one month and six months after the intervention to evaluate the nutritional knowledge and food cognition. The sample number of schoolchildren was 1755, and the average recovery rate of valid questionnaires was 68%. After the intervention of balanced-diet dramatic performance, there was significant differences on eating habit, life habit, nutritional knowledge and food cognition in tested students ( p < 0.05), and the significant differences persisted to six months after the intervention. Before the intervention, the correct rates of food cognition in tested student on whole grains, fruits, the group of oils, fats, nuts and seeds, the group of Legumes, fish, eggs and meat, vegetables were 3.2%, 75.4%, 38.7%, 13.8%, and 12.9%, respectively. After one month and six months of intervention, the cognitive correct rates in tested student on whole grains, fruits, the group of Legumes, fish, eggs and meat, and vegetables increased significantly to 18.3% and 7.5%, 82.2% and 84.1%, and 51.5% and 51.5%. 53.8%, 40.0% and 31.4% ( p < 0.05). After one month of intervention, the cognitive correct rate of the group of oils, nuts and seeds was significantly increased to 20.6% ( p < 0.05), and there was no significant difference after six months of intervention. Our data suggested that balanced-diet dramatic performance had long-term memory effect on nutrition education of children. Through generalized estimating equation analysis, it was found that nutritional knowledge significantly affects children’s cognitive ability of food.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84604002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.111006
雅君 陈
In this study, we applied Dextran Sulfate Sodium (DSS)-induced enteritis in mice to evaluate the effects of probiotics on reducing intestinal inflammation and damage. The 8-week-old BALB/c mice were divided into six groups (n = 10): normal group (without DSS), negative control group (DSS-induced), probiotic Pediococcus acidilactici GKA4 group (DSS + GKA4), Pediococcus pentosa-ceus GKP4 group (DSS + GKP4), Lactobacillus reuteri GKR1 group (DSS + GKR1), and GK4 group (DSS + GK4). Mice were given tested bacteria at an equivalent to 1 gram of adult daily intake for 14 consecutive days. Then 3.5% DSS was added to drinking water from day 7 th to day 14 th to induce intestinal damage. The results showed that the Pediococcus GKA4 group and GKP4 group were significantly improved in weight loss, colon length, disease activity index, and other indicators when compared with the negative control group. In addition, both Pediococcus groups reduced the levels of pro-inflammatory cytokines IL-1 β , IL-6, and TNF-α in serum; thereby, alleviating the intestinal inflammation caused by DSS. Based on these results, P. acidilactici GKA4 and P. pentosaceus GKP4 have the potential characteristic to be used as probiotics for intestinal-related diseases.
{"title":"Screening and Evaluation of Probiotics for Reducing Intestinal Inflammation","authors":"雅君 陈","doi":"10.12677/hjfns.2022.111006","DOIUrl":"https://doi.org/10.12677/hjfns.2022.111006","url":null,"abstract":"In this study, we applied Dextran Sulfate Sodium (DSS)-induced enteritis in mice to evaluate the effects of probiotics on reducing intestinal inflammation and damage. The 8-week-old BALB/c mice were divided into six groups (n = 10): normal group (without DSS), negative control group (DSS-induced), probiotic Pediococcus acidilactici GKA4 group (DSS + GKA4), Pediococcus pentosa-ceus GKP4 group (DSS + GKP4), Lactobacillus reuteri GKR1 group (DSS + GKR1), and GK4 group (DSS + GK4). Mice were given tested bacteria at an equivalent to 1 gram of adult daily intake for 14 consecutive days. Then 3.5% DSS was added to drinking water from day 7 th to day 14 th to induce intestinal damage. The results showed that the Pediococcus GKA4 group and GKP4 group were significantly improved in weight loss, colon length, disease activity index, and other indicators when compared with the negative control group. In addition, both Pediococcus groups reduced the levels of pro-inflammatory cytokines IL-1 β , IL-6, and TNF-α in serum; thereby, alleviating the intestinal inflammation caused by DSS. Based on these results, P. acidilactici GKA4 and P. pentosaceus GKP4 have the potential characteristic to be used as probiotics for intestinal-related diseases.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76292473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.112020
润竹 罗
In order to explore the relationship between the appearance quality and processing quality of different types of rice and the starch characteristics of special rice for brewing, screen rapid identification indexes and establish a special variety evaluation system, 17 indica rice varieties, 10 japonica rice varieties, and 11 indica/japonica types were used as experimental materials. A total of 12 indexes of amylose, amylopectin and total starch content, processing quality and appearance quality of rice were detected and analyzed. Taking amylose content ≥ 24 % as the threshold, the correlation analysis and principal component analysis were used for comprehensive evaluation. The results showed that there was a significant positive correlation between amylose content and amy-lopectin, total starch content, chalky grain rate and chalkiness degree, and a significant negative correlation with head rice rate; through principal component analysis, six identification indexes of wine indica rice were further screened, including amylopectin, total starch content, chalky grain rate, chalkiness degree, head rice rate and transparency. The thresholds of each index were determined as follows: amylopectin content ≥ 24.00%, total starch content ≥ 81.46%, amylose content ≥ 58.39%, head rice rate ≤ 81.83%, chalky grain rate ≥ 72.8%, Chalkiness ≥ 18.91%, transparency ≥ 47.98%. The indexes restricting amylopectin content of japonica and indica/japonica rice were significantly different from that of indica rice, and the thresholds of the above identification indexes were also predicted. The results can provide a basis for rapid screening of different types of rice varieties for brewing and evaluation of suitable raw material procurement, and provide a theoretical basis for the breeding of special rice varieties.
{"title":"Comparison of Brewing Characteristics of Different Types of Rice and Prediction of Evaluation Indexes","authors":"润竹 罗","doi":"10.12677/hjfns.2022.112020","DOIUrl":"https://doi.org/10.12677/hjfns.2022.112020","url":null,"abstract":"In order to explore the relationship between the appearance quality and processing quality of different types of rice and the starch characteristics of special rice for brewing, screen rapid identification indexes and establish a special variety evaluation system, 17 indica rice varieties, 10 japonica rice varieties, and 11 indica/japonica types were used as experimental materials. A total of 12 indexes of amylose, amylopectin and total starch content, processing quality and appearance quality of rice were detected and analyzed. Taking amylose content ≥ 24 % as the threshold, the correlation analysis and principal component analysis were used for comprehensive evaluation. The results showed that there was a significant positive correlation between amylose content and amy-lopectin, total starch content, chalky grain rate and chalkiness degree, and a significant negative correlation with head rice rate; through principal component analysis, six identification indexes of wine indica rice were further screened, including amylopectin, total starch content, chalky grain rate, chalkiness degree, head rice rate and transparency. The thresholds of each index were determined as follows: amylopectin content ≥ 24.00%, total starch content ≥ 81.46%, amylose content ≥ 58.39%, head rice rate ≤ 81.83%, chalky grain rate ≥ 72.8%, Chalkiness ≥ 18.91%, transparency ≥ 47.98%. The indexes restricting amylopectin content of japonica and indica/japonica rice were significantly different from that of indica rice, and the thresholds of the above identification indexes were also predicted. The results can provide a basis for rapid screening of different types of rice varieties for brewing and evaluation of suitable raw material procurement, and provide a theoretical basis for the breeding of special rice varieties.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78690331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.113029
玲 刘
The dietotherapy culture in China is broad, profound and has a long history. The Dream of Red Chamber, one of the pinnacles of classical fiction, is also an all-encompassing treasure trove of food culture, rich in ideological content and cultural accumulation. There are countless delicacies in Jia family. These foods of the Dream of Red Chamber with strong cultural expression are not only the epitome of the prosperity and decline of the feudal family and the social dietary fashion, but also the carrier of China’s valuable dietary cultural resources. Therefore, this article focuses on the porridge, soup and other dietaries in the Dream of Red Chamber, and briefly analyses the
{"title":"An Introduction of the Dietotherapy Culture in the Dream of Red Chamber","authors":"玲 刘","doi":"10.12677/hjfns.2022.113029","DOIUrl":"https://doi.org/10.12677/hjfns.2022.113029","url":null,"abstract":"The dietotherapy culture in China is broad, profound and has a long history. The Dream of Red Chamber, one of the pinnacles of classical fiction, is also an all-encompassing treasure trove of food culture, rich in ideological content and cultural accumulation. There are countless delicacies in Jia family. These foods of the Dream of Red Chamber with strong cultural expression are not only the epitome of the prosperity and decline of the feudal family and the social dietary fashion, but also the carrier of China’s valuable dietary cultural resources. Therefore, this article focuses on the porridge, soup and other dietaries in the Dream of Red Chamber, and briefly analyses the","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81498943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.114037
雅君 陈
This study was to evaluate the anti-fatigue effects of lactic acid bacteria (LAB) produced by Grape King Bio Ltd. In the experiment, 35 male ICR mice were randomly divided into 7 groups (n = 5): control (Vehicle), LAB GKJ1, GKK1, GKK3, GKK4, GKEX, and GKY5. Different LAB strains were continuously fed for about 40 days. The forelimb grip and the exercise exhaustion were analyzed, as well as the serum lactate and blood urea nitrogen (BUN) after exercise were monitored respectively during the 29 th to 39 th day of the experiment. The results showed that, among the tested LAB strains, Lactiplantibacillus plantarum GKK1 and Levilactobacillus brevis GKEX significantly improved the forelimb grip, time to exhaustion, and maintained lower serum lactate and BUN respectively after exercise when compared to the vehicle. In addition, they significantly increased the glycogen in the liver and muscles. From the above results, L. plantarum GKK1 and L. brevis GKEX have the potential to improve exercise endurance and reduce exercise fatigue indicators, which can be applied to the development of health care products related to exercise promotion.
{"title":"Evaluation of Lactic Acid Bacteria with Anti-Fatigue Effects","authors":"雅君 陈","doi":"10.12677/hjfns.2022.114037","DOIUrl":"https://doi.org/10.12677/hjfns.2022.114037","url":null,"abstract":"This study was to evaluate the anti-fatigue effects of lactic acid bacteria (LAB) produced by Grape King Bio Ltd. In the experiment, 35 male ICR mice were randomly divided into 7 groups (n = 5): control (Vehicle), LAB GKJ1, GKK1, GKK3, GKK4, GKEX, and GKY5. Different LAB strains were continuously fed for about 40 days. The forelimb grip and the exercise exhaustion were analyzed, as well as the serum lactate and blood urea nitrogen (BUN) after exercise were monitored respectively during the 29 th to 39 th day of the experiment. The results showed that, among the tested LAB strains, Lactiplantibacillus plantarum GKK1 and Levilactobacillus brevis GKEX significantly improved the forelimb grip, time to exhaustion, and maintained lower serum lactate and BUN respectively after exercise when compared to the vehicle. In addition, they significantly increased the glycogen in the liver and muscles. From the above results, L. plantarum GKK1 and L. brevis GKEX have the potential to improve exercise endurance and reduce exercise fatigue indicators, which can be applied to the development of health care products related to exercise promotion.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80728435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.114039
小翠 张
This topic first cultivates tender yellow barley leaves with a length of about 20 to 30 cm by avoiding light, and obtains barley leaves fine powder after harvesting, washing, degreasing, drying, crushing, and sieving. Then through single-factor experiments to explore the effects of the respective addition of white granulated sugar, barley flour, sodium alginate, citric acid, and honey on the sensory evaluation of barley leaves flavor beverages. On the basis of single-factor experiments, four-factor and three-level orthogonal experiments were done with white granulated sugar, bar-*
{"title":"Preparation Technology of Barley Leaves Flavor Beverage","authors":"小翠 张","doi":"10.12677/hjfns.2022.114039","DOIUrl":"https://doi.org/10.12677/hjfns.2022.114039","url":null,"abstract":"This topic first cultivates tender yellow barley leaves with a length of about 20 to 30 cm by avoiding light, and obtains barley leaves fine powder after harvesting, washing, degreasing, drying, crushing, and sieving. Then through single-factor experiments to explore the effects of the respective addition of white granulated sugar, barley flour, sodium alginate, citric acid, and honey on the sensory evaluation of barley leaves flavor beverages. On the basis of single-factor experiments, four-factor and three-level orthogonal experiments were done with white granulated sugar, bar-*","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78516163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.112018
璐 王
Objective: To explore the inhibitory effect of Camellia oleifera shell extract on tyrosinase, to determine the type of inhibition, to preliminarily explore the inhibition mechanism, and to determine its active components. Method: Using L-tyrosine and L-DOPA as substrates, respectively, the inhibitory effects of Camellia oleifera shell extract on tyrosinase monophenolase activity and diphenolase activity were determined. The Lineweaver-Burk double-reciprocal plot method was used to explore the inhibition mechanism, and the contents of total polyphenols and flavonoids in Camellia oleifera
{"title":"Inhibitory Mechanism of Camellia oleifera Shell Extract on Tyrosinase","authors":"璐 王","doi":"10.12677/hjfns.2022.112018","DOIUrl":"https://doi.org/10.12677/hjfns.2022.112018","url":null,"abstract":"Objective: To explore the inhibitory effect of Camellia oleifera shell extract on tyrosinase, to determine the type of inhibition, to preliminarily explore the inhibition mechanism, and to determine its active components. Method: Using L-tyrosine and L-DOPA as substrates, respectively, the inhibitory effects of Camellia oleifera shell extract on tyrosinase monophenolase activity and diphenolase activity were determined. The Lineweaver-Burk double-reciprocal plot method was used to explore the inhibition mechanism, and the contents of total polyphenols and flavonoids in Camellia oleifera","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87533795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.111005
金芳 李
{"title":"Study on the NaNO2-Al(NO3)3-NaOH Colorimetric Method for the Determination of Total Flavonoids in Different Parts of Mulgedium tataricum L.","authors":"金芳 李","doi":"10.12677/hjfns.2022.111005","DOIUrl":"https://doi.org/10.12677/hjfns.2022.111005","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77405054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.111004
仰慈 石
Peptic ulcer disease includes gastric ulcer (GU) and duodenal ulcer. GU generally refers to ulcer lesions in the gastric mucosa. The main factors that cause GU are Helicobacter pylori and nonsteroidal anti-inflammatory drugs (NSAIDs). Probiotics have been studied for many years with the effects on gastrointestinal health. Therefore, we first screened complex probiotics for the effects on reducing the NSAIDs-induced GU. 8-week-old ICR male mice were divided into a normal control group, a negative control group, a positive control group (10 mg/kg Omeprazole), and 8 groups of complex lactic acid bacteria (20.4 mg/kg/day). Except for the normal control group, mice were fed with probiotics or saline for 29 days, then 10 consecutive days with addition of 500 mg/bw/day Aspirin to induce GU. On the 40th day, mice were sacrificed for GU analysis. In the analysis of GU area, ulcer index, ulcer curative ratio, and pathological score, the combination of Lactobacillus plantarum GKD7 and Pediococcus acidilactici GKA4 was the most significant improvement. Therefore, complex strains GKD7/GKA4 would be further separated as a single strain for the mechanism studying on gastric protection.
{"title":"A Screening of Complex Probiotics for Reducing Aspirin-Induced Gastric Injury in Mice","authors":"仰慈 石","doi":"10.12677/hjfns.2022.111004","DOIUrl":"https://doi.org/10.12677/hjfns.2022.111004","url":null,"abstract":"Peptic ulcer disease includes gastric ulcer (GU) and duodenal ulcer. GU generally refers to ulcer lesions in the gastric mucosa. The main factors that cause GU are Helicobacter pylori and nonsteroidal anti-inflammatory drugs (NSAIDs). Probiotics have been studied for many years with the effects on gastrointestinal health. Therefore, we first screened complex probiotics for the effects on reducing the NSAIDs-induced GU. 8-week-old ICR male mice were divided into a normal control group, a negative control group, a positive control group (10 mg/kg Omeprazole), and 8 groups of complex lactic acid bacteria (20.4 mg/kg/day). Except for the normal control group, mice were fed with probiotics or saline for 29 days, then 10 consecutive days with addition of 500 mg/bw/day Aspirin to induce GU. On the 40th day, mice were sacrificed for GU analysis. In the analysis of GU area, ulcer index, ulcer curative ratio, and pathological score, the combination of Lactobacillus plantarum GKD7 and Pediococcus acidilactici GKA4 was the most significant improvement. Therefore, complex strains GKD7/GKA4 would be further separated as a single strain for the mechanism studying on gastric protection.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82271224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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