Detection and isolation of bacteria affected by dietary cumin, coriander, turmeric, and red chili pepper in the caecum of ICR mice

Detection and isolation of bacteria affected by dietary cumin, coriander, turmeric, and red chili pepper in the caecum of ICR mice

Some food ingredients are thought to be correlated with the gut microbiome. To clarify the presence of susceptible gut indigenous bacteria (SIB) against four popular spices, ICR mice were fed with a high-sucrose diet containing no-fibre (NF), 2% w/w cumin-seeds (CM), coriander-seeds (CR), turmeric (...

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Bibliographic Details
Main Authors: Yumeng Xia, Takashi Kuda, Ai Toyama, Minori Goto, Mayu Fukunaga, Hajime Takahashi, Bon Kimura
Format: Article
Language:English
Published: Elsevier 2019-10-01
Series:Journal of Functional Foods
Subjects:
Gut microbiome
Spice
Mice
Cumin
Coriander
Turmeric
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464619303913

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http://www.sciencedirect.com/science/article/pii/S1756464619303913

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