Results 191 to 200 of about 81,410 (341)

Associations between Nugent‐bacterial vaginosis and preterm birth and other adverse pregnancy outcomes in rural northwestern Bangladesh

open access: yesInternational Journal of Gynecology &Obstetrics, EarlyView.
Abstract Objective Bacterial vaginosis, defined by Nugent score (Nugent‐BV), has been associated with preterm birth and other adverse pregnancy outcomes. However, few studies have longitudinally described the associations between Nugent‐BV and adverse pregnancy outcomes at varying times in pregnancy.
Daniel J. Erchick   +15 more
wiley   +1 more source

Oat β‐Glucan and Galactooligosaccharides Influence Gallstone Formation by Modulating the Gut Microbiota, Particularly Desulfovibrionales

open access: yesiMetaMed, EarlyView.
Oat β‐glucan and galactooligosaccharides influence the formation of gallstones by modulating the gut microbiota, particularly the abundance of Desulfovibrionales. The primary mechanism involves metabolic byproducts associated with Desulfovibrionales inhibiting hepatic bile acid synthesis via both the hepatic FXR–SHP and intestinal FXR–FGF15 signaling ...
Liang Tian   +20 more
wiley   +1 more source

Encapsulation-enhanced genetic switches in lactobacilli [PDF]

open access: gold
Marc Blanch‐Asensio   +6 more
openalex   +1 more source

Targeting Microbiome Metabolites: Reshaping Immunotherapy and Clinical Management Strategies for Colorectal Cancer

open access: yesiMetaMed, EarlyView.
The occurrence and progression of colorectal cancer are intricately linked to metabolites produced by the gut microbiota. Metabolites generated by pathogenic microbial communities can promote colorectal cancer development by reshaping the immune microenvironment.
Xinrui Yang   +3 more
wiley   +1 more source

Glucansucrases of lactobacilli

open access: yes, 2004
Lactic acid bacteria (LAB) are widely used in the feed and food (fermentation) industry (e.g. beer, cheese, yoghurt, olives, pickles, sauerkraut and silage). LAB form various metabolites during fermentation of carbohydrates, which contribute positively to the taste, smell and preservation of the final product. ...
openaire   +1 more source

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