Elemental iron protects gut microbiota against oxygen-induced dysbiosis.

Autor: Ostrov I; Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, United States of America., Gong Y; Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, United States of America., Zuk JB; Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, United States of America., Wickramasinghe PCK; Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, United States of America., Tmenova I; Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, United States of America., Roopchand DE; Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, United States of America., Zhao L; Department of Biochemistry and Microbiology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, United States of America., Raskin I; Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, United States of America.

Publikováno v: PloS one [PLoS One] 2024 Feb 27; Vol. 19 (2), pp. e0298592. Date of Electronic Publication: 2024 Feb 27 (Print Publication: 2024).

Fermentation Dynamics and Benzylic Derivative Production in Ischnoderma resinosum Isolates.

Autor: Wickramasinghe PCK; Department of Food Science, The University of Tennessee, Knoxville, Tennessee 37996, United States., Munafo JP Jr; Department of Food Science, The University of Tennessee, Knoxville, Tennessee 37996, United States.

Publikováno v: ACS omega [ACS Omega] 2020 Aug 24; Vol. 5 (35), pp. 22268-22277. Date of Electronic Publication: 2020 Aug 24 (Print Publication: 2020).

Biosynthesis of Benzylic Derivatives in the Fermentation Broth of the Edible Mushroom, Ischnoderma resinosum .

Autor: Wickramasinghe PCK; Department of Food Science , The University of Tennessee , Knoxville , Tennessee 37996 , United States., Munafo JP Jr; Department of Food Science , The University of Tennessee , Knoxville , Tennessee 37996 , United States.

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2020 Feb 26; Vol. 68 (8), pp. 2485-2492. Date of Electronic Publication: 2020 Feb 12.