Consumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis.

Zimmermann, Julia; De Fazio, Luigia; Kaden-Volynets, Valentina; Hitzmann, Bernd; Bischoff, Stephan C

Zimmermann, Julia; De Fazio, Luigia; Kaden-Volynets, Valentina; Hitzmann, Bernd; Bischoff, Stephan C.

Afiliación

Zimmermann J; Department of Nutritional Medicine/Prevention, University of Hohenheim, Fruwirthstrasse 12, 70599, Stuttgart, Germany.
De Fazio L; Department of Medical and Surgical Science (DIMEC), University of Bologna, Via Massarenti 9, 40138, Bologna, Italy.
Kaden-Volynets V; Department of Nutritional Medicine/Prevention, University of Hohenheim, Fruwirthstrasse 12, 70599, Stuttgart, Germany.
Hitzmann B; Department of Process Analytics and Cereal Science, University of Hohenheim, Garbenstraße 23, 70599, Stuttgart, Germany.
Bischoff SC; Department of Nutritional Medicine/Prevention, University of Hohenheim, Fruwirthstrasse 12, 70599, Stuttgart, Germany. bischoff.stephan@uni-hohenheim.de.

Dig Dis Sci ; 67(9): 4422-4433, 2022 09.

Article en En | MEDLINE | ID: mdl-35394589

Asunto(s)

Pan; Colitis; Animales; Ratones; Colitis/inducido químicamente; Dieta Sin Gluten; Glútenes; Inflamación; Saccharomyces cerevisiae; Secale/química

Palabras clave

Baker's yeast; Bread; Colitis; Inflammatory bowel disease; Wheat hypersensitivity

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Pan / Colitis Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: Dig Dis Sci Año: 2022 Tipo del documento: Article País de afiliación: Alemania

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