ArticleFrontiers in nutrition2024
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.
Article in Frontiers in nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Multi-Strain Probiotics Alleviate Alcoholic Liver Disease Via Microbiota-Metabolism Axis: A Randomized Controlled Study.Probiotics and antimicrobial proteins · 2026Trial
- Tanshinones fromActa biochimica et biophysica Sinica · 2026Article
- Gut microbiota-derived short-chain fatty acids in gallstones: mechanisms and intervention strategies.Frontiers in microbiology · 2026Review
- NIBN Japan Microbiome Database, a database for exploring the correlations between human microbiome and health.Scientific reports · 2025Article
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Authors and funding
12 authors.
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Abstract
Objective: Barley, abundant in Methods: Our study enrolled 185 participants from "The cohort study on barley and the intestinal environment (UMIN000033479)." Comprehensive physical examinations, including blood tests, were conducted, along with separate assessments of gut microbiome profiling and dietary intake. Participants were categorized into high and low barley consumption groups based on the median intake, with non-obese individuals in the high intake group identified as barley responders while participants with obesity were designated as non-responders. We compared the relative abundance of intestinal bacteria between these groups and used multivariate analysis to assess the association between intestinal bacteria and barley responders while controlling for confounding factors. Results and discussion: Among the fermented food choices, responders exhibited notably higher consumption of natto (fermented soybeans) than non-responders. Moreover, after adjusting for confounders,
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