ArticleFrontiers in nutrition2022
Classification of the Occurrence of Dyslipidemia Based on Gut Bacteria Related to Barley Intake.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 14 citations in OpenAlex.
- From gut microbial ecology to lipid homeostasis: Decoding the role of gut microbiota in dyslipidemia pathogenesis and intervention.World journal of gastroenterology · 2025Review
- NIBN Japan Microbiome Database, a database for exploring the correlations between human microbiome and health.Scientific reports · 2025Article
- Integrated 16S rRNA sequencing and metagenomics insights into microbial dysbiosis and distinct virulence factors in inflammatory bowel disease.Frontiers in microbiology · 2024Article
- High barley intake in non-obese individuals is associated with high natto consumption and abundance of butyrate-producing bacteria in the gut: a cross-sectional study.Frontiers in nutrition · 2024Article
- Human Amniotic Mesenchymal Stem Cells Alleviate aGVHD after allo-HSCT by Regulating Interactions between Gut Microbiota and Intestinal Immunity.Stem cell reviews and reports · 2023Article
- Characteristic Gut Bacteria in High Barley Consuming Japanese Individuals without Hypertension.Microorganisms · 2023Article
- Ruminococcaceae_UCG-013 Promotes Obesity Resistance in Mice.Biomedicines · 2022Article
- Identification of Human Gut Microbiome Associated with Enterolignan Production.Microorganisms · 2022Article
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Authors and funding
14 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Barley is a grain rich in β-glucan, a soluble dietary fiber, and its consumption can help maintain good health and reduce the risk of metabolic disorders, such as dyslipidemia. However, the effect of barley intake on the risk of dyslipidemia has been found to vary among individuals. Differences in gut bacteria among individuals may be a determining factor since dietary fiber is metabolized by gut bacteria and then converted into short-chain fatty acids with physiological functions that reduce the risk of dyslipidemia. This study examined whether gut bacteria explained individual differences in the effects of barley intake on dyslipidemia using data from a cross-sectional study. In this study, participants with high barley intake and no dyslipidemia were labeled as "responders" to the reduced risk of dyslipidemia based on their barley intake and their gut bacteria. The results of the 16S rRNA gene sequencing showed that the fecal samples of responders (
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