Preparation of Polysaccharide by Lactic Acid Bacterium Fermentation and Its Protective Mechanism against Alcoholic Liver Damage in Mice.

polysaccharide (DP) was prepared with lactic acid bacterium fermentation to overcome the large molecular weight and complex structure of traditional DP for improving its functional activity and application range in this work. The structure was analyzed, and then the functional activity was evaluated using a mouse model of alcoholic liver damage. The monosaccharide compositions were composed of four monosaccharides: arabinose (0.

Effect of (Roxb.) Will.Watson essential oil on antioxidant activity, immune and intestinal barrier-related function, and gut microbiota in pigeons infected by .

Essential oils are potential alternatives to antibiotics for preventing albicans (C. albicans) infection which is responsible for economic losses in the pigeon industry. essential oil (EO) can inhibit pathogens, particularly fungal pathogens but its potential beneficial effects on -infected pigeons remain unclear.

Structural elucidation and physicochemical properties of litchi polysaccharide with the promoting effect on exopolysaccharide production by Weissella confusa.

Exopolysaccharide (EPS), as a secondary metabolite of microorganisms, has been commonly used in the dairy industry to replace the traditional stabilizers. However, the EPS production by microorganism is generally low, which limits its application. A litchi polysaccharide (Lzp2-2) with the promoting effect on EPS production by Weissella confusa was purified.

The variation on structure and immunomodulatory activity of polysaccharide during the longan pulp fermentation.

In the current study, the effects of fermentation manners on the structure and immunomodulatory activity of polysaccharide in longan wine or vinegar were investigated. Compared to longan polysaccharide (CP1), polysaccharide in longan wine (CP2) or vinegar (CP3 and CP4) had smaller molecular weights, and was consisted of more mannose, arabinose, rhamnose, galactose and less glucose. After purification, the major fraction (P1-P4) was obtained from CP1-CP4, respectively.

Phenolic compounds participating in mulberry juice sediment formation during storage.

The stability of clarified juice is of great importance in the beverage industry and to consumers. Phenolic compounds are considered to be one of the main factors responsible for sediment formation. The aim of this study is to investigate the changes in the phenolic content in clarified mulberry juice during storage.

[Advance in studies on antibacterial effect of flavonoids].

As antibiotic drug resistance has become one of the most serious threats to global public health, there is a pressing need to look for new effective therapeutic drugs. Flavonoids are a large class of chemicals widely exist in plants, and have such effects as direct antibiotics, synergistic antibiotics and inhibition of bacterial activity. In this article, we made a summary for the advance in studies on the antibacterial effects of flavonoids and their mechanism.