A Subchronic Toxicity Study on Lactobacillus Fermentum GM 090 in Rat

作     者：JIA Xu Dong ZHANG Xiao Peng LI Ning 

作者机构：Key Laboratory of Food Safety Risk Assessment of Ministry of Health China National Center for Food Safety Risk Assessment 

出 版 物：《Biomedical and Environmental Sciences》 (生物医学与环境科学（英文版）)

年 卷 期：2013年第26卷第8期

页      面：680-683页

核心收录：

学科分类：1004[医学-公共卫生与预防医学(可授医学、理学学位)] 100403[医学-营养与食品卫生学] 10[医学] 

基　　金：supported by the National Scienceand technology support program(2012BAK01B04) 

主　　题：A Subchronic Toxicity Study on Lactobacillus Fermentum GM 090 in Rat body GM 

摘      要：Lactobacillus fermentum （L. fermentum） is one of seven species in the genus Lactobacillus[1]. With a long history of safe use in fermented food production, Lactobacillus is considered as one of the most beneficial probiotics[23]. The most well-known potential health benefit is improving digestion and immune function[4.s]. Other beneficial functions of Lactobacillus strains include managing lactose intoleranceIs], lowering cholesterol and blood pressureIs], reducing inflammation[~], and prevention of cancerIs＇7]. L. fermentum is usually found during malt whisky fermentation]8]. L. fermentum CP34 was found to have the significant effect of decreasing the serum antigen-specific IgE levels compared to a control group[9].