Publications by authors named "Bo-Hua Wu"

The increased consumption of high fat-containing foods has been linked to the prevalence of obesity and abnormal metabolic syndromes. , a fungus in the family Mucoraceae, is widely used as a starter for homemade tempeh. Although can prevent the growth of other microorganisms, it grows well with lactic acid bacteria (LAB).

View Article and Find Full Text PDF

Aim: To investigate the protective effects of remote ischemic postconditioning (RIP) against limb ischemia-reperfusion (IR)-induced gastric mucosal injury.

Methods: Gastric IR was established in male Wistar rats by placing an elastic rubber band under a pressure of 290-310 mmHg on the proximal part of both lower limbs for 3 h followed by reperfusion for 0, 1, 3, 6, 12 or 24 h. RIP was performed using three cycles of 30 s of reperfusion and 30 s of reocclusion of the femoral aortic immediately after IR and before reperfusion for up to 24 h.

View Article and Find Full Text PDF

Synopsis of recent research by authors named "Bo-Hua Wu"

  • - Bo-Hua Wu's research primarily focuses on the health effects of various biological processes and interventions, including the impact of fermentation and remote ischemic postconditioning on metabolic disorders and gastric health.
  • - One significant study explores the effects of tempeh fermentation on Streptozotocin-Induced Type II Diabetes Mellitus in rats, highlighting the potential benefits of using specific fungi and lactic acid bacteria in ameliorating obesity-related metabolic issues.
  • - Another key investigation assesses the protective role of remote ischemic postconditioning against gastric mucosal lesions induced by ischemia-reperfusion injury, demonstrating its effectiveness in reducing gastric damage in an animal model.