2020
DOI: 10.4166/kjg.2020.75.3.141
|View full text |Cite
|
Sign up to set email alerts
|

Effects of Novel Probiotics in a Murine Model of Irritable Bowel Syndrome

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

0
5
0

Year Published

2020
2020
2022
2022

Publication Types

Select...
6

Relationship

2
4

Authors

Journals

citations
Cited by 6 publications
(5 citation statements)
references
References 31 publications
0
5
0
Order By: Relevance
“…L. paracasei DKGF 1 is a strain extracted from Kimchi, a traditional Korean lactic acid-fermented food. Previous studies have reported that it can reduce the stress-induced fecal output in IBS [ 17 , 18 , 19 ]. Genus Opuntia, commonly called prickly pear, is a member of the plant family Cactaceae.…”
Section: Introductionmentioning
confidence: 99%
“…L. paracasei DKGF 1 is a strain extracted from Kimchi, a traditional Korean lactic acid-fermented food. Previous studies have reported that it can reduce the stress-induced fecal output in IBS [ 17 , 18 , 19 ]. Genus Opuntia, commonly called prickly pear, is a member of the plant family Cactaceae.…”
Section: Introductionmentioning
confidence: 99%
“…Due to the lack of clinically effective drugs, the current treatment of this disease is mainly dominated by controlling the progression of clinical symptoms such as abdominal pain and diarrhea in patients [15] . With the development of minimally invasive surgery and digestive endoscopy diagnosis and treatment technology, laparoscopy and digestive endoscopy can be used to diagnose and treat many digestive tract diseases or even tumors, so the effective intervention for visceral noxious stimulation and visceral pain is also one of the issues that need more attention [16] .…”
Section: Resultsmentioning
confidence: 99%
“…However, it has to be considered that, as for other spontaneous fermented foods, kimchi contains a high level of salt involved in the formulation to control negative microflora. In some studies, the kimchi's supplementation was in fact limited to around 100 g of fermented food [123], matching nutritional suggestions for salt introduction to the diet, while other studies increased to 210 g per day the administration of kimchi, which provides a salt content higher than what the guidelines suggest [131]. All this considered, the introduction of kimchi as a regular meal or side-dish also in Western countries could help populations to control the development of gastro-intestinal issues (Table 3).…”
Section: Kimchimentioning
confidence: 99%