Probiotics - Isolated from Pickles (Fermented Vegetables) in Sichuan of China | Book Publisher International

 The most common probiotics are lactic acid bacteria, which are frequently employed in fermented foods, medication, feed, and beverages. Pickles are fermented vegetables cooked by common Chinese families in Sichuan region and Chongqing. Lactic acid bacteria are common in Sichuan pickles. By constructing disease models in experimental mice, the benefits of Lactobacillus isolated from Sichuan pickles on anti-constipation, antioxidant, anti-aging, anti-nonalcoholic fatty liver disease, weight loss, and cancer prevention were detected in this monograph. Pathological examination, detection of serum indices, and mRNA and protein expression analyses all revealed that lactic acid bacteria isolated from Sichuan pickles had a wide range of biological activities. As can be observed, Sichuan pickles Lactobacillus is a type of probiotic resource that has to be developed and utilised further.

Author(s) Detailts

Xin Zhao
Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China and College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China and College of Food Science, Southwest University, Chongqing 400715, P.R. China.

View Book:- https://stm.bookpi.org/PIPFVSC/issue/view/189

Bioactivity of Chinese Insect Tea | Book Publisher International

 Insect tea is a unique type of tea that differs from regular tea. Its production locations are primarily in rural areas of China inhabited by ethnic minorities, and its production mode is ethnically distinct. Kuding tea, Hawk tea, and fragrant leaves were obtained as fresh leaves from wild plants. Simple steaming reduced the astringency of the leaves, which were then dried in the sun. The leaves were then layer by layer placed in the bamboo basket. The leaves' scent enticed insects to deposit eggs in them. The larvae hatched after a period of time, ate the treated leaves, and then ejected the faeces. Insect tea items were created by treating insect dung particles. This book discusses the benefits of bug tea, including its ability to reduce gastritis, as well as its antioxidant and anticancer properties. The goal of this book is to promote and showcase insect tea as a valuable resource that isn't well known.

Author(s) Detalis

Xin Zhao
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China and Department of Food Quality and Safety, Chongqing University of Education, Chongqing 400067, China.

View Book:- https://stm.bookpi.org/BCIT/issue/view/99

Probiotics - Isolated from Yak Yoghurt in Qinghai Tibet Plateau of China | Book Publisher International

 The most representative probiotics are lactic acid bacteria, which are typically used in fermented foods, medications, foods and beverages. Yak yoghurt is a kind of fermented milk produced in the Qinghai Tibet Plateau, China, by Tibetan herdsmen. In Yak yoghurt, there are abundant lactic acid bacteria. In this monograph, the anti-constipation, anti-colitis, anti-alcoholic anti-liver injury, anti-gastric injury, anti-aging and weight loss effects of Lactobacillus isolated from yak yoghurt were observed by the establishment of disease models in laboratory mice. The results of pathological observation, identification of serum indexes, mRNA and study of protein expression indicated that there were diverse biological activities of lactic acid bacteria isolated from yak yoghurt. It can be seen that yak yoghurt lactobacillus is a form of probiotic resource that requires more growth and use to be used.

Author(s) Details

Dr. Xin Zhao
Chongqing University of Education, China.

View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/337