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Gut Microbes
Volume 16, 2024 - Issue 1
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Research Paper
Human breastmilk-derived Bifidobacterium longum subsp. infantis CCFM1269 regulates bone formation by the GH/IGF axis through PI3K/AKT pathway
Mengfan Dinga State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
https://orcid.org/0000-0002-5820-6736View further author information
Bowen Lia State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
https://orcid.org/0000-0002-4199-7164View further author information
Haiqin Chena State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
, Dong Liangc Department of Applied Nutrition I, China National Center for Food Safety Risk Assessment, Beijing, ChinaCorrespondence[email protected]
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R. Paul Rossd International Joint Research Center for Probiotics & Gut Health, Jiangnan University, Wuxi, Jiangsu, China;e APC Microbiome Ireland, University College Cork, Cork, IrelandView further author information
, Catherine Stantond International Joint Research Center for Probiotics & Gut Health, Jiangnan University, Wuxi, Jiangsu, China;e APC Microbiome Ireland, University College Cork, Cork, Ireland;f Food Biosciences, Teagasc Food Research Centre, Fermoy, Cork, IrelandView further author information
, Jianxin Zhaoa State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;g National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
, Wei Chena State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;g National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
& Bo Yanga State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;d International Joint Research Center for Probiotics & Gut Health, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
https://orcid.org/0000-0002-1347-3718View further author information
Article: 2290344
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Received 14 Aug 2023, Accepted 27 Nov 2023, Published online: 20 Dec 2023
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