The effects of fermented rye products on gut microbiota and their association with metabolic factors in Chinese adults – an explorative study
Yuwei Liu, Kun Xue, K Iversen, Zheng Qu, Chenglin Dong, Taiyi Jin, Göran Hallmans, Per Åman, Anders Johansson, Gengsheng He, Rikard Landberg
Abstract
in a Chinese population with HP infection. These effects are paralleled with favorable modifications of the SCFA concentration and are associated with altered glycemic traits.
Topics & Concepts
Gut floraFermentationBiologyFood scienceAssociation (psychology)BiotechnologyBiochemistryPsychologyPsychotherapistGut microbiota and healthDiet and metabolism studiesFood composition and properties