Evidence map›Paper›PMID 38966053›Full record

ArticleBioscience of microbiota, food and health2024

Soy sauce-like seasoning enhances the growth of

Kanako Hayashi, Riichiro Uchida, Taro Horiba, Tomohiro Kawaguchi, Keiko Gomi, Yoshiyuki Goto

Abstract read
In one paragraph

Article in Bioscience of microbiota, food and health, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.

0numbers the graph read from it
0cells of the map it votes in
11citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

11 citing papers in PubMed.

  1. Trial
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Kanako HayashiProject for Host-Microbial Interactions in Symbiosis and Pathogenesis, Division of Molecular Immunology, Medical Mycology Research Center, Chiba University, 1-8-1 Inohana, Chuo-ku, Chiba-shi, Chiba 260-8673, Japan.
Riichiro UchidaReserch and Development Division, Kikkoman Corporation, 338 Noda, Noda-shi, Chiba 278-0037, Japan.
Taro HoribaReserch and Development Division, Kikkoman Corporation, 338 Noda, Noda-shi, Chiba 278-0037, Japan.
Tomohiro KawaguchiReserch and Development Division, Kikkoman Corporation, 338 Noda, Noda-shi, Chiba 278-0037, Japan.
Keiko GomiReserch and Development Division, Kikkoman Corporation, 338 Noda, Noda-shi, Chiba 278-0037, Japan.
Yoshiyuki GotoProject for Host-Microbial Interactions in Symbiosis and Pathogenesis, Division of Molecular Immunology, Medical Mycology Research Center, Chiba University, 1-8-1 Inohana, Chuo-ku, Chiba-shi, Chiba 260-8673, Japan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The short-chain fatty acids responsible for gut homeostasis are volatile fatty acids produced by commensal bacteria in the gut as fermentation products from undigested food components. Among the short-chain fatty acids, butyrate is important for maintaining intestinal tract anaerobic conditions, promoting epithelial barrier functions, and inducing regulatory T cells that suppress inflammatory bowel disease and allergic diarrhea. However, the type of food-derived molecular components and mechanisms by which they regulate the growth and butyrate production of butyrate-producing bacteria are not clearly understood.

Indexed as

Agathobacter rectalisbutyratepolysaccharidessoy sauce-like seasoning

Identifiers

PMID38966053
PMCPMC11220332

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.