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Journal of Nutrition and Metabolism
Volume 2018, Article ID 6491907, 8 pages
https://doi.org/10.1155/2018/6491907
Research Article

Lactic Acid Bacteria Isolated from Japanese Fermented Fish (Funa-Sushi) Inhibit Mesangial Proliferative Glomerulonephritis by Alcohol Intake with Stress

1Nodakamada Gakuen, 389-1 Noda, Noda, Chiba 278-0037, Japan
2Department of Human Nutrition, Seitoku University, 550 Iwase, Matsudo, Chiba 271-8555, Japan
3Department of Anatomy and Developmental Biology, Tokyo Women’s Medical University, 8-1 Kawada-Cho, Shinjuku, Tokyo 162-8666, Japan
4Faculty of Agriculture, Ryukoku University, 1-5 Yokotani, Seta Oe-cho, Otsu, Shiga 520-2194, Japan

Correspondence should be addressed to Noriko Komatshzaki; pj.ca.ukoties@amokiron

Received 10 August 2017; Revised 25 November 2017; Accepted 12 December 2017; Published 11 February 2018

Academic Editor: Stan Kubow

Copyright © 2018 Yumiko Yamada et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Yumiko Yamada, Masumi Endou, Shunichi Morikawa, Jun Shima, and Noriko Komatshzaki, “Lactic Acid Bacteria Isolated from Japanese Fermented Fish (Funa-Sushi) Inhibit Mesangial Proliferative Glomerulonephritis by Alcohol Intake with Stress,” Journal of Nutrition and Metabolism, vol. 2018, Article ID 6491907, 8 pages, 2018. https://doi.org/10.1155/2018/6491907.