Changes in the intestinal microbiota of healthy adults induced by brown yogurt and relationships of bacterial taxa with specific components-Reference-Cited by-同舟云学术

Changes in the intestinal microbiota of healthy adults induced by brown yogurt and relationships of bacterial taxa with specific components

Published:2022 Issue:10 Volume:13 Page:5701-5714
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Jiang Tie Min¹,Liang Yi¹^ORCID,Liu Bin²,Liu Bi Yuan³,Li Xia¹^ORCID,Zhao Jun Ying²,Li Jian Tao²,Liu Yan Pin²,Chen Li Jun²

Affiliation:

1. South Asia Branch of National Engineering Center of Dairy Health for Maternal and Child, Guilin University of Technology, Guilin, China

2. National Engineering Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd, Beijing, China

3. Department of Immunology, School of Medicine, Hunan University of Chinese Medicine, Changsha, China

Abstract

Brown yogurt (SSN) is rich in prebiotic components of monosaccharides and palmitoleic acid (PA) that were associated with the abundances of Faecalibacterium, Bifidobacterium, and Coprococcus, all involved in producing short-chain fatty acids (SCFAs).

Funder

National Natural Science Foundation of China

Beijing Science and Technology Planning Project

Scientific Research and Technology Development Program of Guangxi

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO03885K

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