Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice

Authors: Ziyi Yang, Jingyu Lian, Yuheng Yang, Jiayi Li, Weiling Guo, Xucong Lv, Li Ni, Youting Chen

Source: Current Research in Food Science, Vol 10, Iss , Pp 100964- (2025)

Subject Terms: Selenium-enriched probiotics, Lactobacillus rhamnosus GG, Alcoholic liver injury, Intestinal microbiota, Liver metabolomics, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

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Relation: http://www.sciencedirect.com/science/article/pii/S2665927124002910; https://doaj.org/toc/2665-9271

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The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota–Liver Axis

Authors: Zihua Liang, Shiyun Chen, Xiangchen Zhang, Jiayi Li, Weiling Guo, Li Ni, Xucong Lv

Source: Foods, Vol 14, Iss 6, p 1054 (2025)

Subject Terms: probiotic intervention, alcoholic liver injury, metabolomics, oxidative stress, intestinal microbiota, food microorganisms, Chemical technology, TP1-1185

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Relation: https://www.mdpi.com/2304-8158/14/6/1054; https://doaj.org/toc/2304-8158

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Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Hongqu Rice Wines Fermented with Gutian Qu and Wuyi Qu

Authors: Zihua Liang, Shiyun Chen, Hao Wang, Qi Wu, Weiling Guo, Li Ni, Xucong Lv

Source: Foods, Vol 13, Iss 19, p 3114 (2024)

Subject Terms: Hongqu rice wine, metagenomics, metabolomics, volatile flavor components, biogenic amines, Chemical technology, TP1-1185

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Relation: https://www.mdpi.com/2304-8158/13/19/3114; https://doaj.org/toc/2304-8158

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A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters

Authors: Yingyin Yan, Zihua Liang, Yujia Huo, Qi Wu, Li Ni, Xucong Lv

Source: Foods, Vol 13, Iss 15, p 2452 (2024)

Subject Terms: rice wine, fermentation starter, microbial community, biogenic amines, higher alcohols, volatile flavor components, Chemical technology, TP1-1185

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Relation: https://www.mdpi.com/2304-8158/13/15/2452; https://doaj.org/toc/2304-8158

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Synthesis of Ganoderic Acids Loaded Zein-Chitosan Nanoparticles and Evaluation of Their Hepatoprotective Effect on Mice Given Excessive Alcohol

Authors: Yingjia Cao, Yuheng Yang, Zihua Liang, Weiling Guo, Xucong Lv, Li Ni, Youting Chen

Source: Foods, Vol 13, Iss 17, p 2760 (2024)

Subject Terms: ganoderic acids, zein-chitosan nanoparticles, alcoholic liver injury, hepatoprotective effects, intestinal microbiota, mRNA expression, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/17/2760; https://doaj.org/toc/2304-8158

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The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture

Authors: Ruili Li, Weibo Luo, Yifeng Liu, Chi Chen, Shunxian Chen, Jie Yang, Peifen Wu, Xucong Lv, Zhibin Liu, Li Ni, Jinzhi Han

Source: Current Research in Food Science, Vol 5, Iss , Pp 1320-1329 (2022)

Subject Terms: By-products of black tea manufacture, Fermentation, Lactobacillus plantarum RLL68, Characteristic metabolites, Quality control, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

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Relation: http://www.sciencedirect.com/science/article/pii/S2665927122001149; https://doaj.org/toc/2665-9271

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Spoilage of tilapia by Pseudomonas putida with different adhesion abilities

Authors: Wen Zhang, Yunru Wei, Xilin Jin, Xucong Lv, Zhibin Liu, Li Ni

Source: Current Research in Food Science, Vol 5, Iss , Pp 710-717 (2022)

Subject Terms: Pseudomonas putida, Adhesion ability, Spoilage, Intestinal flora, Volatile components, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

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Relation: http://www.sciencedirect.com/science/article/pii/S2665927122000600; https://doaj.org/toc/2665-9271

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Improving emulsification properties of alkaline protein extract from green tea residue by enzymatic methods

Authors: Zexin Lin, Han Wei, Yufei Zhang, Pai Liu, Yongxue Liu, Zhensheng Huang, Xucong Lv, Yanyan Zhang, Chen Zhang

Source: Current Research in Food Science, Vol 5, Iss , Pp 1235-1242 (2022)

Subject Terms: Leafy biomass, Protein degradation, Viscozyme® L, Pepsin, Alkaline protease, Emulsification capacity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

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Relation: http://www.sciencedirect.com/science/article/pii/S2665927122001174; https://doaj.org/toc/2665-9271

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Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters

Authors: Guimei Chen, Yujie Yuan, Suwen Tang, Ziyi Yang, Qi Wu, Zihua Liang, Shiyun Chen, Wenlong Li, Xucong Lv, Li Ni

Source: Current Research in Food Science, Vol 7, Iss , Pp 100628- (2023)

Subject Terms: Hongqu rice wine, Fermentation starters, Microbial community, Volatile flavor compounds, Metabolic function, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

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Relation: http://www.sciencedirect.com/science/article/pii/S266592712300196X; https://doaj.org/toc/2665-9271

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Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II

Authors: Xucong Lv, Jun Liu, Chengcheng Zhang, Van-Tuan Tran, Kap-Hoon Han, Wanping Chen

Source: Frontiers in Microbiology, Vol 13 (2022)

Subject Terms: fermented food, mold, yeast, Monascus, Saccharomyces, Microbiology, QR1-502

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2022.1075162/full; https://doaj.org/toc/1664-302X

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Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine

Authors: Ziyi Yang, Wenlong Li, Yujie Yuan, Zihua Liang, Yingyin Yan, Ying Chen, Li Ni, Xucong Lv

Source: Foods, Vol 12, Iss 16, p 3075 (2023)

Subject Terms: Hongqu rice wine, microbial community, metagenomics, biogenic amines, volatile flavor components, Chemical technology, TP1-1185

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Relation: https://www.mdpi.com/2304-8158/12/16/3075; https://doaj.org/toc/2304-8158

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Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production

Authors: Wanping Chen, Xucong Lv, Van-Tuan Tran, Jun-ichi Maruyama, Kap-Hoon Han, Jae-Hyuk Yu

Source: Frontiers in Microbiology, Vol 13 (2022)

Subject Terms: fermented food, mold, yeast, Aspergillus, Saccharomyces, Koji, Microbiology, QR1-502

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2022.876872/full; https://doaj.org/toc/1664-302X

Access URL: https://doaj.org/article/0ea95e9ea4df416baf92bf5a724f65c3

Dual-color blending based visual LAMP for food allergen detection: A strategy with enlarged color variation range and contrast

Authors: Fang Zhang, Chenshan Gao, Linlin Bai, Yiquan Chen, Shuying Liang, Xucong Lv, Jinyuan Sun, Shaoyun Wang

Source: Food Chemistry: X, Vol 13, Iss , Pp 100201- (2022)

Subject Terms: Loop-mediated isothermal amplification, Food allergen, Visual detection, Color blending, Color evolution, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157521000894; https://doaj.org/toc/2590-1575

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Spirulina active substance mediated gut microbes improve lipid metabolism in high-fat diet fed rats

Authors: Hongpei Chen, Feng Zeng, Shiming Li, Yilin Liu, Shiyu Gong, Xucong Lv, Jiachao Zhang, Bin Liu

Source: Journal of Functional Foods, Vol 59, Iss , Pp 215-222 (2019)

Subject Terms: Spirulina, Active substances, Lipid metabolism, Gut microbes, High fat diet-fed rats, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1756464619302336; https://doaj.org/toc/1756-4646

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Comparative Study on the Antioxidant Activity of Monascus Yellow Pigments From Two Different Types of Hongqu—Functional Qu and Coloring Qu

Authors: Li Wu, Kangxi Zhou, Feng Chen, Guimei Chen, Ying Yu, Xucong Lv, Wen Zhang, Pingfan Rao, Li Ni

Source: Frontiers in Microbiology, Vol 12 (2021)

Subject Terms: Hongqu, Monascus azaphilone pigments, Monascus yellow pigment, antioxidant activity, cellular antioxidation, Microbiology, QR1-502

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2021.715295/full; https://doaj.org/toc/1664-302X

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Development of a Novel Restrictive Medium for Monascus Enrichment From Hongqu Based on the Synergistic Stress of Lactic Acid and Ethanol

Authors: Kangxi Zhou, Li Wu, Guimei Chen, Zhibin Liu, Xinze Zhao, Chen Zhang, Xucong Lv, Wen Zhang, Pingfan Rao, Li Ni

Source: Frontiers in Microbiology, Vol 12 (2021)

Subject Terms: Monascus enrichment, restrictive medium, Hongqu, lactic acid, ethanol, Microbiology, QR1-502

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2021.702951/full; https://doaj.org/toc/1664-302X

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Monascuspiloin from Monascus-Fermented Red Mold Rice Alleviates Alcoholic Liver Injury and Modulates Intestinal Microbiota

Authors: Li Wu, Kangxi Zhou, Ziyi Yang, Jiayi Li, Guimei Chen, Qi Wu, Xucong Lv, Wenlin Hu, Pingfan Rao, Lianzhong Ai, Li Ni

Source: Foods, Vol 11, Iss 19, p 3048 (2022)

Subject Terms: Monascus, monascuspiloin, alcoholic liver injury, intestinal microbiome, liver metabolomics, Chemical technology, TP1-1185

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Relation: https://www.mdpi.com/2304-8158/11/19/3048; https://doaj.org/toc/2304-8158

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Regulatory effects of a Grifola frondosa extract rich in pseudobaptigenin and cyanidin-3-O-xylosylrutinoside on glycolipid metabolism and the gut microbiota in high-fat diet-fed rats

Authors: Jiacong Deng, Weiling Guo, Jianbin Guo, Yan Li, Wenbin Zhou, Wenlong Lv, Lu Li, Bin Liu, Guizhi Xia, Li Ni, Pingfan Rao, Xucong Lv

Source: Journal of Functional Foods, Vol 75, Iss , Pp 104230- (2020)

Subject Terms: Grifola frondosa, Pseudobaptigenin, Cyanidin-3-O-xylosylrutinoside, Glycolipid metabolism, Gut microbiota, mRNA expression, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1756464620304540; https://doaj.org/toc/1756-4646

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The Effect of Simvastatin on Gut Microbiota and Lipid Metabolism in Hyperlipidemic Rats Induced by a High-Fat Diet

Authors: Qing Zhang, Xiaoyun Fan, Rui Ye, Yuzhong Hu, Tingting Zheng, Rui Shi, Wenjian Cheng, Xucong Lv, Lijiao Chen, Peng Liang

Source: Frontiers in Pharmacology, Vol 11 (2020)

Subject Terms: simvastatin, hyperlipidemia, lipid metabolism, metabolomics, gut microbiota, Therapeutics. Pharmacology, RM1-950

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Relation: https://www.frontiersin.org/article/10.3389/fphar.2020.00522/full; https://doaj.org/toc/1663-9812

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The Adhesion and Spoilage of Shewanella putrefaciens in Tilapia

Authors: Wen Zhang, Ying Yu, Huihui He, Xucong Lv, Zhibin Liu, Li Ni

Source: Foods, Vol 11, Iss 13, p 1913 (2022)

Subject Terms: adhesion, spoilage, Shewanella putrefaciens, microflora, volatile substance, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/13/1913; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/967f67cbae434368b77ab6bdb4ffb1ea