作者：
Colin,Hill [1]
;
Francisco,Guarner [2]
;
Gregor,Reid [3]
;
Glenn R,Gibson [4]
;
Daniel J,Merenstein [5]
;
Bruno,Pot [6]
;
Lorenzo,Morelli [7]
;
Roberto Berni,Canani [8]
;
Harry J,Flint [9]
;
Seppo,Salminen [10]
;
Philip C,Calder [11]
;
Mary Ellen,Sanders [12]
作者单位：
Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland.
[1]
University Hospital Vall d'Hebron, Ciberehd, Barcelona 08035, Spain.
[2]
Lawson Health Research Institute and Departments of Microbiology &Immunology, and Surgery, University of Western Ontario, 268 Grosvenor Street, London, ON N6A 4V2, Canada.
[3]
Department of Food and Nutritional Sciences, The University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK.
[4]
Department of Family Medicine, Georgetown University Medical Center, Building D 240, 4000 Reservoir Road NW, Washington, DC 20007, USA.
[5]
Center for Infection and Immunity, Institut Pasteur de Lille, 1 Rue Prof Calmette, Lille 59019, France.
[6]
Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza 29122, Italy.
[7]
Department of Translational Medical Science and European Laboratory for the Investigation of Food Induced Diseases, University of Naples Federico II, Naples 80131, Italy.
[8]
Microbiology Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Greenburn Road, Bucksburn, Aberdeen AB21 9SB, UK.
[9]
Functional Foods Forum, University of Turku, Turku 20014, Finland.
[10]
Human Development and Health Academic Unit, Faculty of Medicine, University of Southampton, Southampton SO16 6YD, UK.
[11]
International Scientific Association for Probiotics and Prebiotics, 7119 S. Glencoe Court, Centennial, CO 80122, USA.
[12]
DOI
10.1038/nrgastro.2014.66
PMID
24912386
发布时间
2022-04-10
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