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Review

Cholestasis: exploring the triangular relationship of gut microbiota-bile acid-cholestasis and the potential probiotic strategies

Leilei Yua State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
,
Yaru Liua State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, ChinaView further author information
,
Shunhe Wanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, ChinaView further author information
,
Qingsong Zhanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, ChinaView further author information
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Jianxin Zhaoa State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu, China;d National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, ChinaView further author information
,
Hao Zhanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu, China;d National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, ChinaView further author information
,
Arjan Narbadc International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu, China;e Gut Health and Microbiome Institute Strategic Programme, Quadram Institute Bioscience, Norwich, UKView further author information
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Fengwei Tiana State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
View further author information
,
Qixiao Zhaia State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
View further author information
&
Wei Chena State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi, Jiangsu, China;d National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, ChinaView further author information
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Article: 2181930 | Received 10 Oct 2022, Accepted 09 Feb 2023, Published online: 02 Mar 2023

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