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您的检索式：作者名="Fernanda Mozzi"
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| 1 | Therapeutic effect of Streptococcus thermophilus CRL 1190-fermented milk on chronic gastritis显示文摘AIM: To investigate the potential therapeutic effect of exopolysaccharide (EPS)-producing Streptococcus thermophilus (S. thermophilus) CRL 1190 fermented milk on chronic gastritis in Balb/c mice. METHODS: Balb/c mice were fed with the fermented milk for 7 d after inducing gastritis with acetyl-salicylic acid (ASA, 400 mg/kg body weight per day for 10 d). Omeprazole was included in this study as a positive therapeutic control. The gastric in? ammatory activity was evaluated from gastric histology and in? ammation score, number of interleukin-10 (IL-10), interferon-γ (INFγ) and tumor necrosis factor-α (TNF-α) cytokine-producing cells in the gastric mucosa, and thickness of the mucus layer. RESULTS: Animals receiving treatment with the EPS-producing S. thermophilus CRL 1190 fermented milk showed a conserved gastric mucosa structure similar to that of healthy animals. In? ammation scores of the fermented milk-treated mice were lower than those of mice in the gastritis group (0.2 ± 0.03 vs 2.0 ± 0.6, P < 0.05). A marked decrease in INFγ+ (15 ± 1.0 vs 28 ± 1.2, P < 0.05) and TNF-α+ (16 ± 3.0 vs 33 ± 3.0, P < 0.05) cells and an increase in IL-10+ (28 ± 1.5 vs 14 ± 1.3, P < 0.05) cells compared to the gastritis group, was observed. Also, an increase in the thickness of the mucus gel layer (2.2 ± 0.6 vs 1.0 ± 0.3; 5.1 ± 0.8 vs 1.5 ± 0.4 in the corpus and antrum mucosa, respectively, P < 0.05) compared with the gastritis group was noted. A milk suspension of the purif ied EPS from S. thermophilus CRL1190 was also effective as therapy for gastritis. | Cecilia Rodríguez Marta Medici Fernanda Mozzi Graciela Font de Valdez | 2010 | World Journal of Gastroenterology2010，16，13： | 5 |
| 2 | Functional fermented whey-based beverage using lactic acid bacteria显示文摘 | Micaela Pescuma Elvira Mar f a H 6 bert Fernanda Mozzi | 2010 | International Journal of Food Microbiology2010，，141： | 1 |
| 3 | Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria显示文摘 | Fernanda Mozzi Maria Eugenia Ortiz Juliana Bleckwedel Luc De Vuyst Micaela Pescuma | 2012 | Food Research International2012，，： | 1 |
| 4 | Functional fermented whey-based beverage using lactic acid bacteria显示文摘 | Micaela Pescuma Elvira Mar i aH 6 bert Fernanda Mozzi | 2010 | International Journal of Food Microbiology2010，141，1： | 1 |
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