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]

https://orcid.org/0000-0001-6330-0252 View further author information

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

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

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