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Influence of short-term changes in dietary sulfur on the relative abundances of intestinal sulfate-reducing bacteria
High-protein diets may be linked to gut inflammation due to increased production of hydrogen sulfide (H(2)S), a potential toxin, as an end product of microbial fermentation in the colon by sulfidogenic sulfate-reducing bacteria (SRB). We hypothesized that dietary content of sulfur-containing amino a...
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| Publicado no: | Gut Microbes |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Taylor & Francis
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6748593/ https://ncbi.nlm.nih.gov/pubmed/30810441 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1080/19490976.2018.1559682 |
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