Similar Datasets
Project description:fermented pickle in different containers Raw sequence reads
| PRJNA576536 | ENA
Project description:PICKLE (PKL), a Chromodomain Helicase DNA binding domain type 3-type (CHD3) chromatin remodeler, noted for an embryonic structure called pickle root in primary root tip in pkl mutant, has been studied for decades. we obtained a comprehensive genome occupancy of PKL by Chromatin immunoprecipitation-sequencing (ChIP-seq), and found PKL co-occupy with the major repressors of seed maturation program, VIVIPAROUS1/ABI3-LIKE1/2 (VAL1/2) in genome. Furthermore, PKL physically interacts with VAL1/2 in vivo and phenotype and transcriptome data indicated that PKL and VAL1/2 function in a common pathway. Moreover, ChIP-seq and ChIP-qPCR results showed that VAL1/2 are necessary for the recruitment of PKL to co-target genes
2023-05-10 | GSE186157 | GEO
Project description:Lactiplantibacillus plantarum strain:Chinese pickle | isolate:Chinese pickle Genome sequencing
| PRJNA694006 | ENA
Project description:pickle chinese cabbage Metagenome
| PRJNA316899 | ENA
Project description:From a long time ago, supplementation of fermented enzyme foods could have worked health effects on the body in the east nevertheless, only a few studies reported functions of them such as weight loss and metabolic syndrome. Thus, it is necessary to be verified whether supplementation of fermented enzyme foods can act in the body as a functional material. Therefore, we investigated the anti-obesity effects of fermented mixed grain with digestive enzymes (FMG) in high-fat diet induced mice. Sixty C57BL/6J mice were divided into six dietary groups and fed a normal diet (ND), a high-fat diet (HFD), Bacilus Coagulans group, steamed grain group, low-dose fermented mixed grain group(L-FMG), high-dose fermented mixed grain group (H-FMG) supplement for 12 weeks. After sacrificing, body weight and body fat mass in H-FMG group were significantly decreased compared to HFD group with a simultaneous decrease in plasma lipids. Also, H-FMG significantly decreased the blood glucose and improved the glucose tolerance compared to HFD group. Moreover high-dose FMG supplementation dramatically decreased the levels of inflammatory cytokines which secreted from adipocyte. Taken together, our findings suggest that H-FMG ameliorate high fat-diet induced obesity and its complication and could be used as a potential preventive agent for obesity.
2020-09-12 | GSE157822 | GEO
Project description:Analysis of gene expression of Staphylococcus sp.OJ82 from fermented seafood in salted environment
2012-12-19 | GSE42992 | GEO
Project description:The increasing aquaculture production volumes have caused an escalating demand for alternative protein feed ingredients. Agro-industrial by-products such as sunflower meal are relatively abundant and cheap, but the inclusion levels are limited due to the presence of antinutritional factors and fiber. Solid state fermentation is a processing method with the aim of reducing the content of fiber and antinutritional factors and improving nutritional value in plant protein raw materials. In this study, Atlantic salmon (Salmo salar) at two commercial-like fish farms were fed diets containing 5% non-fermented sunflower meal (as a control diet) and two experimental diets with 5% or 10% fermented sunflower meal. The field trial lasted for eight and 11 months in a coastal and fjord location, respectively with the aim of comparing the effect of fermented diets on growth performance, gut microbiota, distal intestine histology and gene expression of Atlantic salmon under different environmental conditions. The findings revealed that diets with fermented sunflower meal sustained growth performance, improved intestinal health by reducing the prevalence of prominent inflammation and ectopic goblet cells and promoted gut lactic acid bacteria Lactiplantibacillus and Lactobaccilaceae after long-term feeding. Our results suggest that fermented sunflower meal is suitable as a protein source for Atlantic salmon when included at a level of up to 10% in the diet.
2025-04-01 | GSE267194 | GEO