Influence of fermented soy protein consumption on hypertension and gut microbial modulation in spontaneous hypertensive rats.

Daliri, Eric Banan-Mwine; Ofosu, Fred Kwame; Chelliah, Ramachandran; Lee, Byong H; An, Hongyan; Elahi, Fazle; Barathikannan, Kaliyan; Kim, Joong-Hark; Oh, Deog-Hwan

Daliri, Eric Banan-Mwine; Ofosu, Fred Kwame; Chelliah, Ramachandran; Lee, Byong H; An, Hongyan; Elahi, Fazle; Barathikannan, Kaliyan; Kim, Joong-Hark; Oh, Deog-Hwan.

Afiliação

Daliri EB; Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, Korea.
Ofosu FK; Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, Korea.
Chelliah R; Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, Korea.
Lee BH; Department of Microbiology/Immunology, McGill University, Montreal, QC, H3A 2B4, Canada.
An H; SportBiomics, Inc., Sacramento, CA, USA.
Elahi F; SportBiomics, Inc., Sacramento, CA, USA.
Barathikannan K; Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, Korea.
Kim JH; Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, Korea.
Oh DH; R&D, Erom Company Limited, R&D Center, 111, Toegye Nonggong-ro, Chuncheon-si, Gangwon-do 24427, Korea.

Biosci Microbiota Food Health ; 39(4): 199-208, 2020.

Article em En | MEDLINE | ID: mdl-33117618

Palavras-chave

bioactive peptides; dysbiosis; functional foods; next generation sequencing

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Biosci Microbiota Food Health Ano de publicação: 2020 Tipo de documento: Article

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