Contrasting effects of fresh and fermented kimchi consumption on gut microbiota composition and gene expression related to metabolic syndrome in obese Korean women

Molecular Nutrition and Food Research

Volumn 59, Issue 5, 2015, Pages 1004-1008

  Han, Kyungsun ^a   Bose, Shambhunath ^b   Wang, Jing Hua ^a   Kim, Bong Soo ^c   Kim, Mi Jeong ^d   Kim, Eun Jung ^b   Kim, Hojun ^a  

^a Dongguk University   (South Korea)

^b Dongguk University   (South Korea)

^c Hallym University   (South Korea)

^d Silla University   (South Korea)

Author keywords

Gut microbiota; Kimchi; Microarray; Obesity; Pyrosequencing

Indexed keywords

ADULT; CONTROLLED STUDY; DIET; FEMALE; FERMENTATION; HUMAN; HUMAN GENOME; INTESTINE FLORA; KOREA; METABOLIC SYNDROME X; METABOLISM; MICROBIOLOGY; MIDDLE AGED; OBESITY; RANDOMIZED CONTROLLED TRIAL;

ADULT; DIET; FEMALE; FERMENTATION; GASTROINTESTINAL MICROBIOME; GENOME, HUMAN; HUMANS; KOREA; METABOLIC SYNDROME X; MIDDLE AGED; OBESITY;

EID: 84928758311     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.201400780     Document Type: Article

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