Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sampo Lahtinen"'
Autor:
Heli Anglenius, Harri Mäkivuokko, Ilmari Ahonen, Sofia D. Forssten, Pirjo Wacklin, Jaana Mättö, Sampo Lahtinen, Liisa Lehtoranta, Arthur C. Ouwehand
Publikováno v:
Microorganisms, Vol 11, Iss 2, p 329 (2023)
Traditional probiotics comprise mainly lactic acid bacteria that are safe for human use, tolerate acid and bile, and adhere to the epithelial lining and mucosal surfaces. In this study, one hundred commercial and non-commercial strains that were isol
Externí odkaz:
https://doaj.org/article/a0150e5f9b194c93b131ce9f3b13c2c7
Autor:
Christian Clement Yde, Henrik Max Jensen, Niels Christensen, Florence Servant, Benjamin Lelouvier, Sampo Lahtinen, Lotta K Stenman, Kaisa Airaksinen, Henna-Maria Kailanto
Publikováno v:
PLoS ONE, Vol 16, Iss 12, p e0260765 (2021)
The past two decades of research have raised gut microbiota composition as a contributing factor to the development of obesity, and higher abundance of certain bacterial species has been linked to the lean phenotype, such as Akkermansia muciniphila.
Externí odkaz:
https://doaj.org/article/ad164aa6e5f648879ce0fe994cb39b09
Autor:
Lotta K. Stenman, Markus J. Lehtinen, Nils Meland, Jeffrey E. Christensen, Nicolas Yeung, Markku T. Saarinen, Michael Courtney, Rémy Burcelin, Marja-Leena Lähdeaho, Jüri Linros, Dan Apter, Mika Scheinin, Hilde Kloster Smerud, Aila Rissanen, Sampo Lahtinen
Publikováno v:
EBioMedicine, Vol 13, Iss C, Pp 190-200 (2016)
Background: The gut microbiota is interlinked with obesity, but direct evidence of effects of its modulation on body fat mass is still scarce. We investigated the possible effects of Bifidobacterium animalis ssp. lactis 420 (B420) and the dietary fib
Externí odkaz:
https://doaj.org/article/6f595d19a503486ea7a28b30cc157b68
While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of
Autor:
Monique M. Raats, Lisette de Groot, Wija van Staveren, Moira Dean, Klaus G. Grunert, Mark L. Wahlqvist, Meei-Shyuan Lee, A. Kouris-Blazos, L.M. Donini, C. Cannella, C. Savina, S. Nordin, C. Fjellstrom, Kate Davidson, Sara Arber, Helen Marshall, C. Morais, C. Afonso, M. Vaz de Almeida, J. Morley, Paul Deurenberg, Mabel Deurenberg-Yap, Han C.G. Kemper, G. Abellan van Kan, Bruno Vellas, J.M. Bourre, T. Cederholm, Bruno Lesourd, Monique Ferry, Arthur Ouwehand, Kirsti Tiihonen, Henna Mäkeläinen, Sampo Lahtinen, Nina Rautonen, E. Johnson, Sybille Buchwald-Werner, Christine Gärtner, Annette Mehling, Edith J. M Feskens, E. Rock, K.L. Tucker, Yvonne T. van der Schouw, Renger F. Witkamp, Sonya Brownie, M.A. Gettings, N.R. Sahyoun, A.L. Anderson, Sandra F. Simmons, A. Rahman, Cornelie Pfau, Anna Saba, Ana Isabel de Almeida Costa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e17c17cf4a45e5fc1938a37d481a19b9
https://doi.org/10.1016/b978-1-84569-193-6.50031-2
https://doi.org/10.1016/b978-1-84569-193-6.50031-2
Publikováno v:
Technical University of Denmark Orbit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5d7735f631ea9ebd61e5455f2a5ec891
https://orbit.dtu.dk/en/publications/1249b0fd-859f-45cd-8fc2-e67ed20574af
https://orbit.dtu.dk/en/publications/1249b0fd-859f-45cd-8fc2-e67ed20574af
Autor:
Lyra A; Anna Lyra, Julia Tennilä, Anneli Tarpila, Sampo Lahtinen, Arthur C Ouwehand, DuPont Nutrition and Health, Global Health and Nutrition Science, Danisco Sweeteners Oy, 02460 Kantvik, Finland., Hillilä M; Anna Lyra, Julia Tennilä, Anneli Tarpila, Sampo Lahtinen, Arthur C Ouwehand, DuPont Nutrition and Health, Global Health and Nutrition Science, Danisco Sweeteners Oy, 02460 Kantvik, Finland., Huttunen T; Anna Lyra, Julia Tennilä, Anneli Tarpila, Sampo Lahtinen, Arthur C Ouwehand, DuPont Nutrition and Health, Global Health and Nutrition Science, Danisco Sweeteners Oy, 02460 Kantvik, Finland., Männikkö S; Anna Lyra, Julia Tennilä, Anneli Tarpila, Sampo Lahtinen, Arthur C Ouwehand, DuPont Nutrition and Health, Global Health and Nutrition Science, Danisco Sweeteners Oy, 02460 Kantvik, Finland., Taalikka M; Anna Lyra, Julia Tennilä, Anneli Tarpila, Sampo Lahtinen, Arthur C Ouwehand, DuPont Nutrition and Health, Global Health and Nutrition Science, Danisco Sweeteners Oy, 02460 Kantvik, Finland., Tennilä J; Anna Lyra, Julia Tennilä, Anneli Tarpila, Sampo Lahtinen, Arthur C Ouwehand, DuPont Nutrition and Health, Global Health and Nutrition Science, Danisco Sweeteners Oy, 02460 Kantvik, Finland., Tarpila A; Anna Lyra, Julia Tennilä, Anneli Tarpila, Sampo Lahtinen, Arthur C Ouwehand, DuPont Nutrition and Health, Global Health and Nutrition Science, Danisco Sweeteners Oy, 02460 Kantvik, Finland., Lahtinen S; Anna Lyra, Julia Tennilä, Anneli Tarpila, Sampo Lahtinen, Arthur C Ouwehand, DuPont Nutrition and Health, Global Health and Nutrition Science, Danisco Sweeteners Oy, 02460 Kantvik, Finland., Ouwehand AC; Anna Lyra, Julia Tennilä, Anneli Tarpila, Sampo Lahtinen, Arthur C Ouwehand, DuPont Nutrition and Health, Global Health and Nutrition Science, Danisco Sweeteners Oy, 02460 Kantvik, Finland., Veijola L; Anna Lyra, Julia Tennilä, Anneli Tarpila, Sampo Lahtinen, Arthur C Ouwehand, DuPont Nutrition and Health, Global Health and Nutrition Science, Danisco Sweeteners Oy, 02460 Kantvik, Finland.
Publikováno v:
World journal of gastroenterology [World J Gastroenterol] 2016 Dec 28; Vol. 22 (48), pp. 10631-10642.