Figures index

From

To evaluate the Effects of Lactic Acid Bacteria Fermented Lemon Juice from Limon and Eureka Varieties of Taiwan on Anti-pathogenic Bacteria and Anti-allergy

Cheng-Chih Tsai, Li-Yun Lin, Tzu-Min Lai, Lan-Chun Chou

Journal of Food and Nutrition Research. 2021, 9(7), 382-388 doi:10.12691/jfnr-9-7-9
  • Figure 1. PCR detection of L. plantarum cells using PCR primers. Experimental conditions were as described in Methods. Lane M: 100 bp ladder. lane 1~3: PCR products amplified from 3 strains of LAB strain BCRC 12251(positive control), LP10069, PM229. lane 4: blank control without target cells
  • Figure 2. Effect of lemon fermentation by lactic acid bacteria on IFN-γ level secretion of PBMC cells induced with OVA. a, b, c, d Means with different superscript letters are significantly (p<0.05) different
  • Figure 3. Effect of lemon fermentation by lactic acid bacteria on IL-12 level secretion of PBMC cells induced with OVA. a, b, c Means with different superscript letters are significantly (p<0.05) different