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Research Paper

The waxy mutation in sorghum and other cereal grains reshapes the gut microbiome by reducing levels of multiple beneficial species

Qinnan Yanga Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;b Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USAView further author information
,
Mallory Van Hautea Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;b Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USAView further author information
,
Nate Korthb Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA;c Complex Biosystems Graduate Program, University of Nebraska-Lincoln, Lincoln, NE, USAView further author information
,
Scott Sattlerd Wheat, Sorghum and Forage Research Unit, USDA-Agricultural Research Service, Lincoln, NE, USA;e Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USAView further author information
,
Devin Rosea Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;b Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA;e Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USAView further author information
,
Anthony Juritscha Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;b Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USAView further author information
,
Jing Shaoa Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;b Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USAView further author information
,
Kristin Beedea Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;b Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USAView further author information
,
Robert Schmaltza Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;b Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USAView further author information
,
Jeff Pricea Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;b Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USAView further author information
,
John Toyd Wheat, Sorghum and Forage Research Unit, USDA-Agricultural Research Service, Lincoln, NE, USA;e Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USAView further author information
,
Amanda E. Ramer-Taita Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;b Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USAView further author information
&
Andrew K. Bensona Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;b Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USACorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-6330-0252View further author information
ORCID Icon show all
Article: 2178799 | Received 24 Sep 2022, Accepted 02 Feb 2023, Published online: 21 Feb 2023

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