{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,20]],"date-time":"2026-03-20T05:09:22Z","timestamp":1773983362515,"version":"3.50.1"},"reference-count":45,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2021,10,6]],"date-time":"2021-10-06T00:00:00Z","timestamp":1633478400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Shandong Taishan industry leading talent project","award":["-"],"award-info":[{"award-number":["-"]}]},{"name":"National Key R &amp; D of China","award":["2018YFC0311201"],"award-info":[{"award-number":["2018YFC0311201"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>There has been an increasing number of studies on the interaction between active substances and probiotics to improve disease. Both krill oil (KO) and probiotics have the effect of improving atherosclerotic cardiovascular disease, but the combined effect has not been explored. Therefore, the purpose of this study was to explore the improvement effect of KO combined with probiotics on atherosclerosis. The atherosclerotic plaque area of ApoE\u2212\/\u2212 mice was detected after the intervention of KO, Bifidobacterium animalis subsp. lactis F1-7 (Bif. animalis F1-7), and KO combined with Bif. animalis F1-7. The results showed that Bif. animalis F1-7, KO, and KO combined with Bif. animalis F1-7 could significantly reduce the area of atherosclerotic plaque and improve the levels of serum lipids and inflammatory factors. They could regulate the farnesoid X receptor (FXR)\/cholesterol 7-alpha hydroxylase (CYP7A1) pathway to reduce lipid accumulation. The intervention groups could also improve the inflammatory response by downregulating the Toll-like receptor 4 (TLR4)\/myeloid differentiation factor 88 (MyD88) pathway. The anti-inflammatory effect of the interaction group was significantly better than that of KO. It proved that Bif. animalis F1-7 might play a synergistic effect in the improvement of inflammation by KO to the alleviation of atherosclerosis.<\/jats:p>","DOI":"10.3390\/foods10102374","type":"journal-article","created":{"date-parts":[[2021,10,7]],"date-time":"2021-10-07T09:24:04Z","timestamp":1633598644000},"page":"2374","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Krill Oil Combined with Bifidobacterium\u00a0animalis subsp. lactis F1-7 Alleviates the Atherosclerosis of ApoE\u2212\/\u2212 Mice"],"prefix":"10.3390","volume":"10","author":[{"given":"Xi","family":"Liang","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zhe","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Youyou","family":"Lv","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Haiyan","family":"Lu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tongjie","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Huaxi","family":"Yi","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maozhen","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3459-2975","authenticated-orcid":false,"given":"Lanwei","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pimin","family":"Gong","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2021,10,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Misra, B.B., Puppala, S.R., Comuzzie, A.G., Mahaney, M.C., VandeBerg, J.L., Olivier, M., and Cox, L.A. 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