Patterns of the Nutrients and Metabolites in Apostichopus japonicus Fermented by Bacillus natto and Their Ability to Alleviate Acute Alcohol Intoxication
Xingyu Gu,
Ran Zhao,
Haiman Li
et al.
Abstract:The aim of this study was to understand the changes in nutrient composition and differences in metabolites in Apostichopus japonicus fermented by Bacillus natto and their function in alleviating acute alcohol intoxication (AAI) through in vivo studies. The results showed no significant difference between the basic components of sea cucumber (SC) and fermented sea cucumber (FSC). The SC proteins were degraded after fermentation, and the amino acid content in FSC was significantly increased. The differentially a… Show more
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