Ruichang Gao,Yang Shen,Wanghui Shu,Wengang Jin,Fan Bai,Jinlin Wang,Yuhao Zhang,Hesham R. El‐Seedi,Quancai Sun,Yuan Li
出处
期刊:Food & Function [The Royal Society of Chemistry] 日期:2020-01-01卷期号:11 (8): 6987-6999被引量:37
标识
DOI:10.1039/c9fo02772f
摘要
Sturgeon hydrolysates (SH) dramatically decreased inflammatory cytokines, preserved intestinal structure, and increased beneficial bacteria by inhibiting NF-κB and MAPK activation and reshaping the gut microbiota.