Regulating effects of hydroxytyrosol acyl esters with different acyl chain lengths and isomers on gut microbiota: insights from <i>in vitro</i> gastrointestinal digestion, fecal fermentation and <i>Lactobacillus</i> fermentation
Year: 2025
Type: article
Language: en
Topic: Fatty Acid Research and Health
Authors and affiliations:
raw_author_name: Xinmiao Wang
raw_affiliation_strings: SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology, Dalian Polytechnic University  Dalian China
SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology, Dalian Polytechnic University Dalian China
raw_author_name: Qian Wang
raw_affiliation_strings: SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology, Dalian Polytechnic University  Dalian China
SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology, Dalian Polytechnic University Dalian China
raw_author_name: Xu Guo
raw_affiliation_strings: SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology, Dalian Polytechnic University  Dalian China
SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology, Dalian Polytechnic University Dalian China
raw_author_name: Peiyong Tong
raw_affiliation_strings: SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology, Dalian Polytechnic University  Dalian China
SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology, Dalian Polytechnic University Dalian China
raw_author_name: Chuan Li
raw_affiliation_strings: School of Food Science and Engineering, Hainan University  Haikou China
School of Food Science and Engineering, Hainan University, Haikou, China
raw_author_name: Dayong Zhou
raw_affiliation_strings: SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology, Dalian Polytechnic University  Dalian China
SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology, Dalian Polytechnic University Dalian China
raw_author_name: Fawen Yin
raw_affiliation_strings: SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology, Dalian Polytechnic University  Dalian China
SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology, Dalian Polytechnic University Dalian China