Analysis of flavor and Physiological effects of fermented carrot pumpkin juice

NIAID Data Ecosystem2026-03-14 收录

发酵食品风味

溃疡性结肠炎营养干预

数据链接：

https://www.ncbi.nlm.nih.gov/bioproject/PRJNA930572 数据链接链接失效反馈

官方服务：

资源简介：

The flavor analysis and effect on ameliorating ulcerative colitis of fermented carrot-pumpkin juice

创建时间：

2023-02-02

The Effects of Extra Virgin Olive Oil and Canola Oil on Inflammatory Markers and Gastrointestinal Symptoms in Patients with Ulcerative Colitis

溃疡性结肠炎营养干预

食用油对炎症影响

we have reported the data of a cross over clinical trial regarding to the compare the effect of extra virgin olive oil and canola oil on gastrointestinal symptoms and inflammatory markers in patients

NIAID Data Ecosystem70

Lacticaseibacillus paracasei strain:H0104 Genome sequencing and assembly. Lacticaseibacillus paracasei strain:H0104

乳酸菌基因组学

发酵食品风味

In order to better understand the genome composition of lactic acid bacteria strains, their genomes were sequenced and analyzed, which laid a foundation for the subsequent study on the flavor formatio

NIAID Data Ecosystem40

Mare milk and fermented mare milk alleviate DSS-induced ulcerative colitis in mice by reducing inflammation and modulating intestinal flora

溃疡性结肠炎营养干预

肠道菌群机制

马奶（MM）和马奶发酵（FM）是营养价值高的专用动物奶，含有多种能够抵抗炎症反应和氧化应激的功能性活性物质。然而，关于维持肠道稳态的研究一直不够。本研究旨在探讨 MM 和 FM 对小鼠模型中 DSS 诱导的溃疡性结肠炎预防的影响，并初步阐明其潜在机制。结果显示，MM 和 FM 对 DSS 的损伤具有不同程度的保护作用，通过抑制体重减轻、减少结肠长度缩短和恢复肠道结构来缓解溃疡性结肠炎。此外

Figshare2024-12-21 更新30

Intestinal flora in the faeces of patients with ulcerative colitis Raw sequence reads

微生物组

溃疡性结肠炎营养干预

To study the effects of vitamin D and vitamin C on intestinal flora in the feces of patients with ulcerative colitis

NIAID Data Ecosystem50

Data_Sheet_1_Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community.DOCX

发酵食品风味

微生物群落与风味关联

Differences in flavor compounds and bacterial communities of Xuecai by traditional and modern fermentation are poorly understood. Allyl isothiocyanate (E9), ethyl acetate (E1), 3-butenenitrile (N1), p

NIAID Data Ecosystem40

Analysis of flavor and Physiological effects of fermented carrot pumpkin juice

资源简介：

相关数据集