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J-GLOBAL ID：202002276907096559
整理番号：20A2059936
酵母β-グルカンはAβ1-42誘導AD様マウスにおいて腸内微生物叢と代謝産物を調節することにより認知障害を軽減する【JST・京大機械翻訳】
Yeast β-glucan alleviates cognitive deficit by regulating gut microbiota and metabolites in Aβ1 - 42-induced AD-like mice
Xu Mengdai
(Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
,
Xu Mengdai
(Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
,
Mo Xiaoxing
(Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
,
Mo Xiaoxing
(Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
,
Huang Hao
(Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
,
Huang Hao
(Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
,
Chen Xi
(Department of Pharmacology, School of Basic Medicine, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China)
,
Liu Hongjie
(Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
,
Liu Hongjie
(Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
,
Peng Zhao
(Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
,
Peng Zhao
(Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
,
Chen Liangkai
(Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
,
Chen Liangkai
(Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
,
Rong Shuang
(Department of Nutrition and Food Hygiene, School of Public Health, Medical College, Wuhan University of Science and Technology, Wuhan, China)
,
Yang Wei
(Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
,
Yang Wei
(Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
,
Xu Shufang
(Clinical Nutrition Department, The Central Hospital of Wuhan, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China)
,
Liu Liegang
(Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
,
Liu Liegang
(Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China)
資料名：
International Journal of Biological Macromolecules
(International Journal of Biological Macromolecules)
巻： 161 ページ： 258-270 発行年： 2020年
JST資料番号： T0898A ISSN： 0141-8130 CODEN： IJBMDR 資料種別： 逐次刊行物 (A)
記事区分： 原著論文 発行国： オランダ (NLD) 言語： 英語 (EN)
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