{"title":"治疗 \"肌肉疏松症 \"的功能性食品：利用益生菌枯草芽孢杆菌研究肌生长抑素表位融合蛋白对老年小鼠的影响","authors":"Jhih-Jyun Hong, Chuan-Mei Yeh, Chia-Ming Lin, Ying-Shao Lu, Pei-Jun Wen, Pei-Fen Liu","doi":"10.1080/08905436.2024.2345769","DOIUrl":null,"url":null,"abstract":"Probiotics have a well-established history of positively impacting human health, particularly concerning immune function. Utilizing Generally Recognized as Safe (GRAS) strains to produce epitopes a...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"18 1","pages":""},"PeriodicalIF":1.8000,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Functional Food for Sarcopenia: Investigating the Impact of Myostatin Epitope Fusion Protein in Elderly Mice using Probiotic Bacillus subtilis\",\"authors\":\"Jhih-Jyun Hong, Chuan-Mei Yeh, Chia-Ming Lin, Ying-Shao Lu, Pei-Jun Wen, Pei-Fen Liu\",\"doi\":\"10.1080/08905436.2024.2345769\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Probiotics have a well-established history of positively impacting human health, particularly concerning immune function. Utilizing Generally Recognized as Safe (GRAS) strains to produce epitopes a...\",\"PeriodicalId\":12347,\"journal\":{\"name\":\"Food Biotechnology\",\"volume\":\"18 1\",\"pages\":\"\"},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2024-06-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/08905436.2024.2345769\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/08905436.2024.2345769","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Functional Food for Sarcopenia: Investigating the Impact of Myostatin Epitope Fusion Protein in Elderly Mice using Probiotic Bacillus subtilis
Probiotics have a well-established history of positively impacting human health, particularly concerning immune function. Utilizing Generally Recognized as Safe (GRAS) strains to produce epitopes a...
期刊介绍：
Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.
Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.
Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.
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