The waxy mutation in sorghum and other cereal grains reshapes the gut microbiome by reducing levels of multiple beneficial species

Waxy starches from cereal grains contain >90% amylopectin due to naturally occurring mutations that block amylose biosynthesis. Waxy starches have unique organoleptic characteristics (e.g. sticky rice) as well as desirable physicochemical properties for food processing. Using isogenic pairs of wi...

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Detalles Bibliográficos
Autores principales: Yang, Qinnan, Van Haute, Mallory, Korth, Nate, Sattler, Scott, Rose, Devin, Juritsch, Anthony, Shao, Jing, Beede, Kristin, Schmaltz, Robert, Price, Jeff, Toy, John, Ramer-Tait, Amanda E., Benson, Andrew K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9980621/
https://www.ncbi.nlm.nih.gov/pubmed/37610979
http://dx.doi.org/10.1080/19490976.2023.2178799

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9980621/
https://www.ncbi.nlm.nih.gov/pubmed/37610979
http://dx.doi.org/10.1080/19490976.2023.2178799

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