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Gut Microbes Volume 16, 2024 - Issue 1
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Research Paper

Effects of Prevotella copri on insulin, gut microbiota and bile acids

Jiatai Gonga Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Qianjin Zhanga Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Ruizhi Hua Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Xizi Yanga Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Chengkun Fanga Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Liping Yaoa Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Jing Lva Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Long Wanga Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Mingkun Shia Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Wentao Zhanga Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Siqi Maa Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Hongkun Xianga Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Hongfu Zhanga Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, China;b State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, ChinaView further author information
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De-Xing Houa Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, China;c Department of Food Science and Biotechnology, Faculty of Agriculture, Kagoshima University, Korimoto, Kagoshima, JapanView further author information
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Yulong Yina Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Jianhua Hea Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaView further author information
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Lijun Pengd Children’s Healthcare Institute, The Affiliated Children’s Hospital of Xiangya School of Medicine, Central South University (Hunan Children’s Hospital), Changsha, ChinaCorrespondence[email protected]
View further author information
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Shusong Wua Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, College of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-3532-1165View further author information
ORCID Icon show all
Article: 2340487 | Received 17 Oct 2023, Accepted 04 Apr 2024, Published online: 16 Apr 2024

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