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大麦发酵全粉添加至高脂饲料中，研究其对大鼠抗肥胖的影响，跪求SCi投稿期刊推荐
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论文题目：Lactobacillus plantarum dy-1 fermented barley added to high-fat diet reduces body fat and improves insulin resistance in obese rats The effect of supplementary fermented barley with Lactobacillus plantarum dy-1 (LFB) whole powder on obesity and insulin resistance in high-fat diet (HFD)-induced obese rats was studied. In this paper, we report β-glucan and phenolic compounds in LFB and raw barley. In addition, we also report LFB effect on diet-induced obesity of Sprague-Dawley rats’ body weight, percentage of body fat and glucose intolerance. Furthermore, we show that LFB may stimulate the uptake and use of glucose by peripheral tissues, effectively inhibiting the expression of pro-inflammatory cytokines IL-1β, TNF-α and IL-6 in low micromole levels by inhibiting NF-κB activation and p38 and JNK1 phosphorylation. This study may help to elucidate LFB’s anti-obesity function; it has contributed to ameliorating diet-induced obesity of product (Baked goods, flour products and beverages) with LFB as nutritional supplements. 请高手指教，感激不尽！谢谢，目前已投Br J Nutr、Food Research International、food&function、International Journal of Food Sciences and Nutrition被拒，主要是全粉研究，求助其他SCI期刊，附上最后一个期刊的审稿意见 主题: Decision on Manuscript ID CIJF-2015-1032 - International Journal of Food Sciences and Nutrition 09-Nov-2015 Dear## Following careful consideration from our editor I regret to inform you that your paper etitled "Lactobacillus plantarum dy-1 fermented barley added to high-fat diet reduces body fat and improves insulin resistance in obese rats", which you submitted to International Journal of Food Sciences and Nutrition, has been rejected. The International Journal of Food Sciences & Nutrition receives many worldwide submissions every week. Unfortunately, there are many interesting studies that we are unable to publish, and we must prioritise each submission according to its scientific excellence and potential impact on the fields of food sciences and nutrition. Two editors have evaluated your manuscript and concluded that it does not represent a priority for our Journal. We apologise for the short delay in getting back to you with an editorial decision, but we are receiving a growing number of manuscripts and we are carefully going through them. Please, be aware that, during the last months, the IJFSN accepted only about the 10% of the submitted manuscripts. Thus, the editors must make difficult priority decisions. Thank you for your interest in International Journal of Food Sciences and Nutrition. I hope it will continue despite being unable to accept your manuscript on this occasion. |
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