Gut Microbiome and Metabolome Modulation by High-Hydrostatic-Pressure-Processed Tomato Juice
Xuehua Wang,
Daotong Li,
Chen Ma
et al.
Abstract:High hydrostatic pressure (HHP) is a non-thermal pasteurization technology for the enhancement of food products’ safety and quality. The components of tomato juice can be affected by HHP processing. Little is known about the effects of HHP-processed tomato juice on the gut microbiome and metabolism. Here, we performed high-throughput sequencing and metabolomics profiling to determine the critical differences in gut microbiota structure and metabolic profiles in mice administered with HHP-processed tomato juice… Show more
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