{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:45:15Z","timestamp":1790815515691,"version":"4.1.0"},"reference-count":32,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2018,10,12]],"date-time":"2018-10-12T00:00:00Z","timestamp":1539302400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2018,11]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Mulberry lees are the sediment in the bottom of the barrel, which can be obtained from the processing of mulberry wine, and they are considered as low\u2010value byproducts. In this study, mulberry lees were extracted with ethanol, and then fermented with\n                    <jats:italic>Monascus pilosus<\/jats:italic>\n                    to obtain fermented products (M\u00a0\u00d7\u00a0M). Male ICR mice were diabetes induced by STZ, and then oral administration of fermented products. The results showed that fermented products could reduce 31.9% to 47.9% plasma glucose, 25.8% to 48.2% total cholesterol, and 16.7% to 25% triglyceride levels in diabetic mice, and it can greatly lower the malondialdehyde (MDA) content by 26.4% to 59.7% but raise antioxidant enzyme activity in the liver of the mice. Moreover, fermented products not only could reduce AST and ALT activity of the diabetic mice, thereby alleviating liver inflammation, but also lowered the urea nitrogen and creatinine levels, improved glomerulus volume, and reduced swelling and inflammation in the kidneys. It was concluded that mulberry lees fermented products could be served as a value\u2010added resource for human health.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.14352","type":"journal-article","created":{"date-parts":[[2018,10,12]],"date-time":"2018-10-12T06:49:11Z","timestamp":1539326951000},"page":"2866-2872","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Antidiabetic, Antihyperlipidemic, and Antioxidant Activities of Mulberry Lees Fermented Products in Diabetic Mice"],"prefix":"10.1111","volume":"83","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6785-5968","authenticated-orcid":false,"given":"JeanYu","family":"Hwang","sequence":"first","affiliation":[{"name":"Dept. of Food Nutrition Chung\u2010Hwa Univ. of Medical Technology  Tainan City Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Den\u2010En","family":"Shieh","sequence":"additional","affiliation":[{"name":"Dept. of Pharmacy and Master Program Tajen Univ.  Pingtung Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yung\u2010Shin","family":"Shyu","sequence":"additional","affiliation":[{"name":"Baking Technology and Management National Kaohsiung Univ. of Hospitality and Tourism  Kaohsiung Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cheng\u2010Kuang","family":"Hsu","sequence":"additional","affiliation":[{"name":"Food Science &amp; Graduate Inst. of Food Science National Chiayi Univ.  300 Syuefu Rd. Chiayi Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chuan\u2010wang","family":"Lin","sequence":"additional","affiliation":[{"name":"Dept. of Food Science and Technology and the Graduate Program Tajen Univ.  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